The best of a summer farmers market in one pot: okra stewed with corn and tomatoes. I think I'll make this one at least one more time before the season is over.
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Prime Strip 🥩
Simple and easy cook…seasoned and dry brined for a few hours. Later, when the grill was ready, I seared for a couple of minutes each side then moved indirect. Brought up to 127°F before pulling and resting. I’m a ribeye guy but I have to admit this strip 🥩 was delicious!Attached FilesComment
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I just got done making chuck burnt ends for the first time (I know). I'm just not that keen on sweet profiles. Well I made chuck roast burnt ends and damn they were ridiculous good. I don't have a pic of the finished product cause the fam tore it up but I'm adding what I got.
So here are my thoughts cause my brisket flat often becomes chilli. (No bueno) I always see everyone bring the whole packer to temp and then rest. I got a brisket in the sink now. The point takes longer to cook than the flat and I don't want to separate pre-cook cause that hasn't worked for me. So I'm thinking of getting the flat up to temp (probe tender) and then separating the point, putting the flat in the warming box, finishing of the point and throwing that in the box next (to become burnt ends at a later date).
More steps than I should have to take but I've been making crappy flats for close to two decades so I need to try something new......thoughts???
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I separated for a long time. My briskets didn’t get really, really good until I stopped all the fussing: the injecting, the separating, the adding juice at the wrap, etc. Now I just trim, season, and cook. The last one I boated instead of wrapped; they’re about the same, but the boating is easier so that’s what I’m going to do on the next one. -
Give that a shot if haven’t tried it. The point probably won’t take more than 1-2 hours anyway. Render some of your fat trimmings and pour on the brisket when you wrap and again when you cut. That may help keep it moist and adds some richness IMO. That really improved mine.
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Today is Taco Wednesday!
Corn off the cob mixed with red and yellow bells, grilled in butter:
Onion off to the side because the girls don’t eat them.
Leftover flank steak sliced thin and griddled in Wagyu tallow:
All the other stuff, too: refried beans, lettuce, fresh pico de gallo, minced red habanero, avocado, sour cream, lime wedges, shredded cheese, and of course tortillas!
And from here it’s Mosca’s popular Build a Taco Workshop!
10/10. Taquerias wish their tacos were this good.
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Stacy was out of town for a couple days to see the youngest daughter in Oregon. That meant that the dog and I were left to fend for ourselves for food. We managed to get through it just fine, thankfully!
Burgers on Monday night
Ribeye in the De Buyer on Tuesday night
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Clawbear57 someone’s gotta do it. I decided I’d take the bullet -
I’m with Eric on this one. Especially as my wife (of 44 years) has informed me that she doesn’t like smoked meat, and now only wants to eat a small palm-sized serving of red meat at most twice a week.
Jeez, what’s the point of living longer if you won’t eat grilled carne! -
Dr. Pepper it must be a female genetic thing. My wife, as time goes on, wants less and less red meat. Thank goodness she still enjoys grilled salmon
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Naturally leavened flat bread pizza, Mozz base & topped 2 ways.
One side arugula, prosciutto, buratta, pear tomatoes, dusted with some fig balsamic, and crushed pistachio. The other side, arugula, purple onion, aged blue cheese, pear tomatoes, and a drizzle of Lebanese olive oil and fig balsamic. Next time this half will have sectioned grilled lemons.
Baked in my Gozney
Last edited by Richard Chrz; August 22, 2024, 08:56 PM.Comment
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Georgia Peach Bread PuddingAttached FilesComment
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Cut bread into cubes let dry overnight. Mix 3 cups milk with 4 eggs , 1 table spoon cinnamon. 1 teaspoon nutmeg and 1/4 cup brown sugar.
Peel and cut 2 peaches into cubes. Take 1/2 cup of peaches and mash. Mix mashed peach into bread cubes and pour in milk. Mix in peach cubes. Let stand for a bit to soak up all liquid. Bake in oven at 350 for 1 hour.
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Ramen with leftover smoked meatloaf and smoked garlicComment
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Last edited by Richard Chrz; August 22, 2024, 07:54 PM.Comment
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I had a guy that cooks in KCBS events and is a new KCBS judge over when they were cooking, he was picking up poultry seasoning, I got cocky and set a piece on a plate in front of him and said enjoy, Lol 😂 (I got lucky they were good, whew)Last edited by Richard Chrz; August 22, 2024, 08:48 PM.
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I had a late dinner by myself that never made it off the cutting board. BLT, corn and the rest of the tomato.
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I like BMC....bacon mayo cheese, grilled with pickles and some dijon mustard as well. -
Hmmmm, I like it. What kind of cheese are we talking? texastweeter -
American, sharp cheddar, and Muenster is my go to. Andrrr
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So, BLTs are on the menus tonight!
Our Hood River, Oregon garden tomatoes are ripening, so it's time for BLTs for dinner. Sesame encrusted semolina bread from White Salmon Bakery (White Salmon, Washington---across the Columbia River from Hood River) for the toast.
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Pizza last nite for dinner. My bride says it was the best one I've made yet. Meatballs, Italian sausage, moz and simple tomato sauce.
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Italian sausage with peppers, onions, and cheese mini crunch wraps. With Italian sauce for dipping. I love finger foods!Attached FilesComment
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