Rancho Gordo Pinquitos, meat from some SLC ribs, bacon, onion, celery, carrots, and the last of my turkey stock. Plus a couple Anaheim peppers, a couple Jalapeños, and some oregano from the garden.
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Beef ribs from Costco. Rubbed with BBBR and smoked with oak. Sides were mushroom risotto and balsamic glazed Brussel sprouts, which disappeared before the pic was taken).
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Wife has and still cooking. 3 days after my spine surgery!
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I'm still thinking of you, SammyJ and wishing you well. Hopefully you will turn the corner soon, painwise. Recovering is a heckuva lot of work. Are you doing any physical therapy? Stay strong--you've got plenty of folks here rooting for you!
Best wishes,
Kathryn
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Finally got a few folks together and made smash burgers for the first go round. Lovely! Was to be 95 n dreading it. After things got going it was arms n elbows. These things go fast. Appx 17 total, 80:20 meat from BIL’s w/bacon of course.
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I was outside long enough to start the Weber kettle, then back in, then back out long enough just to grill the salads. It’s super hot out here, for here.
i coated the corn in cold butter, salt and pepper, vacusealed and SV’d them, then on the grill for a few minutes, more butter, garlic chives and Aleppo pepper.
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Here SheilaAnn & @RichieB
Full disclosure, I'm basically a llibertarian so I'm not picking at anyone else's party.
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Panhead John( SS ) for the first ribeye of the steaks. Not medium rare , but working on reverse sear. With potatoes and spinach 😋.Attached FilesComment
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And from out of left field: I recently unearthed our old (25-30 years old) George Foreman grill, dragged it out of storage, cleaned it up, and spent a few days wondering 1. Does it still work? and 2. Why should I care? I vaguely recall tasteless "burgers" ... even more tasteless chicken breasts, and a few other things that I can't even recall well enough to describe them here.
Anyway ... being the consummate hoarder of all things that "might be useful someday", I decided to see how it would work as a simple panini press. Much to my amazement, I found that it works really well in that capacity ... and so, I give you Caprese Panini:
In this example, you will hopefully not notice that I carefully cropped the already poor pic to remove the half-eaten other half of the sandwich (when SWMBO starts into a feeding frenzy, I will not risk life and/or limb to interfere).
The verdict: Panini are awesome! So awesome that if you have something similar to an old George Foreman grill lying around, it just might be worth the effort to dust it off and give it another chance. At worst, it will stimulate your MCS so that you (like me) will find yourself spending the days browsing the web for "best panini press" ... and trying desperately to think of a way to keep your intentions a secret from your better half ...Comment
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Mike, I love my panini press. It's the only way I make Reuben sammies from home-smoked pastrami. So good. Grilled cheese. Ditto. And now I'll be making your caprese sammies on it.
I have the Cuisinart Griddler with removable plates--bought maybe 5-6 years ago? I like it a lot. I wish they sold a separate pair of plates for it, though, for waffles.
Kathryn -
fzxdoc - Just ordered the Breville ( https://www.amazon.com/dp/B08DP5KMCS...sin_title&th=1 ). Waffle plates are available ... although we're not really waffle people ... so it may be a while. -
Very nice, MBMorgan . You're really going to enjoy it.
I particularly like the way you can change the distance between the plates to accommodate thicker sandwiches or cuts of meat. The Cuisinart that I have has that feature as well. We're not waffle people either, but with little grandkids, the game changes a bit.
K.
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SWMBO decided to sous vide a pork loin roast. Sous vide from 8:00 to 4:30.
It was ugly coming out of sous vide. I seared it on Grill Grates at 450 degrees in my Traeger, 5 minutes on each side.
Basted with BBQ sauce and set the sauce. The roast is flavorful and tender,
Appearance 2/5, aroma 4.5/5, Texture 4.2/5
End cut and two center cuts.
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BACON!!!!!
Bacon three ways by Meatheads recipes. Regular, Maple, and Asian. My third round of bacon off my pit smoker, this time using Texas Mesquite wood.
Used the Asian style for a Bahn Mi Baked Potato.Attached FilesComment
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Chicken milanese topped with an arugula and tomato salad with a simple tart lemon vinaigrette
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When I asked my wife, what some wants may be for dinner options for the week, she mentioned something with some rice, and shrimp, maybe some sausage….
Well since I am the forever use all your ingredients as many ways as you can, I like to operate an efficient and cooking forward to the next meal, type of kitchen. I started a stock this morning with some homemade chicken stock I had made from the last chicken, and added some beef bones, and some shells from smoked shrimp that I had in the freezer, let that simmer for about 9 hours, I had used some of the chicken stock to soak some Pinquito beans from Rancho Gordo beans, then cooked the beans in the pre soak, and main stock. Added a dried Ancho pepper, other various seasonings and herbs that we had in the house.
Peeled some shrimp, cut some sausage up, green onions. In large sauce pan I added, onion and a bit of lard, then toasted the uncooked jasmine rice in the lard and onions, deglazed with dry vermouth, and slowly added the stock in until the rice was about done (much like risotto), chili powder, smoked paprika, added the sausage, shrimp, Pinquito beans, salt, pepper, green onions….
I am editing this, as my day was just a busy day, and my head was not on straight, I had made a lot of bread and pizza today as well.
But I’m giving a call out to our Pitmaster brother and friend barelfly, he sent me a care package full of flavors of peppers to try out and a few of his famous recipes, including his grandparents carne adovada, I’m excited to try them in the Chrzacco shells soon. The Ancho in here was from him, that is a grateful share at our table.
Last edited by Richard Chrz; August 27, 2024, 07:29 PM.Comment
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barelfly I made a very humble and grateful edit, still felt like I got to cook with you a bit today, I tried to embody the pepper in a way that you may, I had added some cumin, and smoked paprika, a bit of chili pepper powder, …but, went with the Ancho as my prominent flavor in the peppers.
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Berkshire pork chops and grilled peaches on Weber Summit.
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Chicken quesadillas on the Blackstone with Meathead's Poultry Seasoning.
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Found a nice treat in the freezer: a Click Akuashi ribeye. To go with it I made some Greek stuffed onion rolls from a Chef John (Food Wishes) video on youtube.
I seasoned with Fiesta Uncle Chris' steak seasoning. I read the reviews of this posted by Panhead John and others, yes, this is a great seasoning. I let it dry brine for a few hours while I prepped and cooked the onion rolls.
Due to weather issues I cooked inside. Here it is at the start in my Stargazer cast iron skillet.
Finishing with some butter and fresh herbs.
And we eat! As you can see I went a bit heavy with the compound butter but this is probably the best steak I have ever made. The onion rolls, topped with feta cheese, are really good. I don't cook with mint very often (they also have fresh oregano and parsley in them) but it is the defining flavor in these onion rolls. The toasted garlic was delicious too.
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