Beef, Bacon, and pickled peppers
21 days until surgery
21 days until surgery
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Pork tenderloin marinated in a piri piri sauce then grilled . The second pork tenderloin was placed into the pellet grill with a bourbon and hickory rub.
The next couple of days will be busy so sandwiches will be quick and easy on the go.
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Panhead John, hoovarmin, HawkerXP, the extreme humidity this season in Mass. has produced the best tomatoes I've grown in years.
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Tonight, I named my outdoor wok burner "LaFonda," because I realized that she is THE best thing that has ever happened to me. Napoleon Dynamite fans will understand.
Kung Pao chicken from Kenji's "The Wok." The plated pic has Coleman's Mustard slathered over it.
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Earlier this week, Washington Post put up a recipe for pork chops with peach salsa. That's why I made a big batch of peach salsa on Wednesday to go with the fajitas I made. Today, it was time to cook the chops.
It has been a while since I used the "bridge" function on my induction cooktop, so I decided to cook the chops on the cast iron griddle I found to fit over two burners on the cooktop. This was also another chance to use the Meater.
This was a fun cook and the Meater is helpful in this format.
Topped the chops with the peach salsa and served with some salad and green beans sauteed with balsamic.
The rub in the recipe is pretty tasty when coupled with the salsa. I did dry brine the chops first and then added the rub (minus salt) just before cooking. The rub was also amended a bit with some hot Indian chili powder.Comment
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Last Night's Dinner was a little Skewed....Picanha and some Grilled Vegetables....Oh Yeah!!
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Haven’t cooked much lately (outdoors), doing simple cooks now to find back to the fun. Did some quality hanger steak today together with some Dilbert cabbage (pointy 😄). Drizzled some honey on the cabbage while grilling it.
I used some cherry charcoal that I keep buying, real good quality, relatively neutral.
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Forgot to get the final cook picture, but made shrimp fajitas while out camping. Turned out pretty awesome.
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I posted this last night in the SJUfeller member discount post but thought I would post here as well.
Wagyu Delmonico (chuck eye) seasoned with Six Gun Grill Seasoning and served with red lentil curry. The steak was delicious. I cooked it medium rare and was tender with lots of flavor. Looks like Feller's Ranch might be a good replacement for Click Akuashi.
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So, we did this again…..
Naturally leavened pizza dough, fire roasted tomatoes, arugula, mortodella, mozzarella, buratta. And garden fresh basil, pistachio, pesto. Drizzled in a garlic oil reserved from garlic confit with Lebanese olive oil.
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barelfly I am not aware of a name for it, I keep trying to call something, but I don’t know what it is. It could even be called a calzonewhich….. we are doing this again tonight, and we are making it into pizza tacos with taco ingredients.
@Elton’s BBQ thank you, I’m going to have a ton of fun with this.
hoovarmin so simple, and you already have the pizza oven. -
hoovarmin, I don’t think the temp makes that “big” of a difference. Of course it needs to be hot. But my practice for warming up my oven before I bake, brings it to or above 500 degrees before I crank the flame. To me, it is finding the right marriage of space away or near the flame, and rotating it, it’s done in a minute or two. It cooks really fast. My oven is likely anywhere in the 650 - 750 range, my guess.
I’ll get a video of shaping and baking, maybe tonight as we are doing these again.Last edited by Richard Chrz; August 4, 2024, 11:52 AM.
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