Did some pork chops on the gasser. With what is probably among the last of this season's corn and Panhead John favorite broccoli.
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My wife’s inspired olive oil, peach, sweet vinaigrette, prosciutto, Brie, goat cheese, and arugula pizza.
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It was a cooking day today. Nice weather in the Chicagoland area so I cooked outside. Normally I do meatballs in either oven or we boil them but wanted to try them on the kettle. Very good. Picked up some steaks at our Mariano’s (Kroger). The tomahawk wasn’t that good in my opinion. Too bland. The ribeyes were fantastic. All the meat was choice grade.Attached FilesComment
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Went the total opposite direction from gboss with my pork chops tonight. I first cut some thin pork loin chops and then pounded them out even thinner. Simply seasoned them with some salt and pepper then quick seared them on my griddle using olive oil that I caramelized garlic cloves in. Just one minute a side on my griddle set on high is all they needed.
I browned up some par cooked potatoes in the same oil and served them with the caramelized garlic.
Also had the last of the sweet corn in our area.
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Well, didn’t get to cook most of the weekend, but pulled some NY strips and shrimp out of the freezer this morning for a little surf and turf action on the SNS Kamado. Just open lid grilling using the just keep flipping method, to med-rare for me, med-well for my better half.
I started the steaks on the lower grate, but then had to add the elevated grate, as that chimney of fully lit lump in the SNS insert was just too much heat that close, and the steaks were cooking faster than I wanted. Steaks just got a 6 hour dry brine, a brush with EVOO, and a sprinkle of course black pepper.
I skewered the shrimp, then drizzled with EVOO, and gave them a dusting on each side of Meat Church Holy Voodoo... Yvonne complemented me on how good the shrimp were! I will also put in a plug for these flat/wide style metal skewers. They worked well, and the food doesn't spin when you flip the skewer over.
And it all came together with a salad that Yvonne put together while I was wrapping things up outside on the grill...
These NY strips were not quite as tender as the ribeyes I've been cooking, but I ate all of mine, and Yvonne polished off more than half of hers. A testament to the steak being good is that Yvonne didn't ask me to go grab the bottle of A1 from the garage fridge, something she often reaches for...Last edited by jfmorris; September 9, 2024, 08:21 AM.Comment
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I got a couple of Ribeyes out of the freezer last night. Wife and I had planned on one tonight and one tomorrow night. Then our son called and asked if he could come over for dinner. So he got Ribeye and we have enough left for Ribeye tacos tomorrow night.
I did a quick cook on the Grill Grates on the Weber gasser. My impeccably clean Grill Grates.
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I finally got around to cooking my last secret Santa gift, a wild fork pichana. I never found out who my Santa was, but thanks for the gifts. I had only had pichana in those Brazilian steakhouses. I SVd this one at 131 for 3 1/2 hours based on a post by Troutman and seared it in CI because I ran out of charcoal. Please don't kick me out of the pit for that oversight. Anyway, it was fantastic. Now I understand. Served with some fried okra and potato salad.
Out of the SV
in the pan
Great crust
Beautiful if I can say so myself
The okra looks a little light but it was good. Air fryer frozen okra.Comment
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Braised Beef Stew
Tried out Chef Michael Symon’s beef stew recipe from the book, Simply Symon Suppers, with the braise out on the smoker (partially uncovered to allow for a touch of smoke). DELICIOUS!Attached FilesComment
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Appreciate that ItsAllGoneToTheDogs. 😂 🚗 🛣️ Clawbear57
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Like many, I enjoy Brian Lagerstrom's videos. He recently did a video on weeknight Báhn mì: https://www.youtube.com/watch?v=I4ycWq9v1SM Instead of slow-cooked pork, he uses quick-cooking pork meatballs that are sliced.
HEB was out of ground pork, so I made mine with ground beef.
The meatball mixture is supremely fragrant: meat, cornstarch, basil, garlic, fish sauce, shallot, and sugar. Here's what mine looked like before going into the oven at 475 F. (I elected to use the oven as my pellet grill struggles to keep good temps north of 450.)
The high temps are on purpose, it causes the sugar to caramelize a bit, which is delicious.
Once the meatballs are done, you assemble the sandwich: A little mayo on the hoagie rolls, the slices meatballs, picked carrots, fresh jalapeño slices, cucumber slivers, cilantro, and some nước chấm, a sweet and spicy sauce made from lime juice, fish sauce, and sambal (I used sriracha).
It all makes a beautiful sandwich!
While not a true báhn mì, it is 75% of the way there and it is delicious. It has been far too long since I've made something with fish sauce! I forgot how savory it is!
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hoovarmin I think you'll like his videos. He's interesting and pragmatic. He does tend to over use the metric system a bit, in my opinion, but I can easily look past that.
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I made 1/2 lb burgers on Saturday. The 6 lbs of ground beef was mixed with Tony Chachere's (green) seasoning, barbecue sauce, bacon pieces, block of shredded mild cheddar cheese, and French's Fried Onions.
Always a crowd pleaser!Attached FilesComment
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jfmorris Unfortunately the fried onions do not stay crunchy once mixed. We mainly use it as a binder, that also adds a little flavor.
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My son’s birthday is coming up soon. He, as usual, has asked for a brisket.
Found one in the freezer from my friend who raises pigs and cows.
I didn’t weigh it. Defrosted, trimmed and rubbed with my last bit of Black Ops.
Put on my Black Beauty 8:30, rested one hour and carved @ 19:15.
11.25 hours including one hour rest.
…, …, …!
oh, so, good. 😊Comment
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Sweet & sour chicken and bacon fried rice. Cooked fried rice on flattop. Deep fried the chicken on gasser side burner then finished it all in wok in kitchen. Both were great. Followed WOL sweet & sour chicken recipe.
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Last edited by Skip; September 10, 2024, 02:27 PM.Comment
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