It felt like relax, have a couple of beers, and watch some football weekend.
-
-
I Traegerized Porter Road beef short ribs. I seasoned them with Meathead's Red Meat Rub, and Black Swan Original bbq sauce on the side. Picture-perfect bark I attribute to Meathead's rub. I served the ribs with sweet potatoes and veggies.
The beef short ribs from Prorter Road did not need trimming.
The Ribs were very flavorful, rich, and filling. Of course, I had to take a bite or two for this post. 😁
Attached FilesComment
-
-
Indianish food tonight. Garlic-mint chicken with rice and these frozen samosas we really like from the store. This time, I air fried the samosas as I usually do instead of baking as the instructions direct but then I stuck them in the instant pot with the rice after it was done. So they just hung out in there with the IP off as I finished the chicken in a cast iron pan, and they moistened up yet somehow remained crisp.
Comment
-
I've been doing a lot of really boldly-flavored food lately, so I wanted something.....not bland, but not so in-your-face. I wanted something comfort-food like, but not fried or 99% heavy cream.
After doing some searching I came across Brian Lagerstrom's Greek-Inspired Chicken Soup: https://www.youtube.com/watch?v=PmuUMF0e5zA
That I chose this is curious -- I typically cannot stand soup, or at least, commercial soup. I find them overly salty, with just a 1/4 cup, if that, of itty bitty minced vegetables or overcook meat. But for some reason Brian's recipe spoke to me.
You start by getting a mirepoix going in some olive oil. (The theme of his video is also to use pre-made ingredients so it doesn't take all day). HEB had some pre-diced onions, carrots, and celery, so I used those.
You season that with some pepper, garlic powder, and oregano. You then add some Better Than Bouillion chicken base along with 64 oz of chicken stock. Once that is brought to a simmer you add in about a cup of orzo. Let that go for about four minutes and add in some chopped swiss chard. After an additional four minutes, the orzo should be al dente.
Finally, add in some tumeric, then a cup of frozen peas, and a chopped up rotisseie chicken, which my local HEB always has. (Side note: This is the first time I've bought on of these. They are good! And only $5.17; cheaper than any fast food place nowadays!)
Once the peas and chicken are heated up, taste for seasoning (I had to add a little more salt) and serve, garnishing with olive oil, black pepper, and lemon juice.
This hit the spot! Comforting, but not heavy. Lot of flavors going on that complement each other. I can't believe I am planning to make a soup recipe again, but I am. It also makes a lot of leftovers; the entire batch makes seven hearty portions.
Comment
-
I tried smoking two brisket half's that my sister left in my freezer. (This was my second time with brisket). It was nice weather, temp around 76 degrees outside. I had a tough time keeping my smoker on point. I was shooting for 250 - 300. It was allover the place as high as 350. I placed the thermometer in around the 6th hour. Finally after 10 hours it was only about 180 degrees. I wrapped in butcher paper and placed in the oven at 200 degrees and went to bed. At 6am it read upper 190's, I wrapped in aluminum foil, wrapped in towels, placed in cooler, ran errands. 4 hours later I came home and the temp was around 170 degrees. The taste was good but not juicy. It could be used in chill. Ine question is about braising beef stock to try and bring sonw life to it. All replies would be appreciated.
Comment
-
Yellow chicken curry.
Comment
-
Empanadas and Spanish riceAttached FilesComment
-
texastweeter Let me get this straight…. You have a demanding job, y’all are raising 5? Kids, live on somewhat of a working farm and you pull off this on a weeknight?
Ok…… 🙌🏼🙌🏼🙌🏼🙌🏼 -
SheilaAnn AND I'm fighting an upper and lower respiratory infection...
FWIW we don't live on the farm, Dad retired out to the farmhouse...yeah "retired" to the farm. Fugure that one out.
-
-
Comment
-
I was home alone today so I caramelized some onions from the garden in a CI pan on the gasser, made stuffed peppers on the MAK, and baked fresh apples in the oven. Yum!Comment
-
Wings with homemade Buffalo sauce. Not pictures carrot sticks, celery sticks, blue cheese dressing, and a roll.Attached FilesComment
-
Yes, it's a medium. A few pats of butter, couple of cloves of garlic crushed, black pepper, dragons breath cayenne dust all sautéed down. Then add a bottle of zatarans cajun hot sauce. Porkies -
I will need to try making the sauce. It sounds and looks perfect for chicken. texastweeter
-
-
A couple of chuckies from last weekend prepped and ready for sacrifice to the gods of fire and smoke
7.5 hrs. later
Comment
-
Pizza night. I hadn't made pizza for quite a while and that's what my wife requested. Mixed up a batch of sourdough last night. Also some sourdough chocolate chip cookie dough. Both went into the fridge overnight. Added cheese, black olives, pepperoni, green peppers, mushrooms and just a drizzle of olive oil on top of the dough. Wife approved. Some of the cookies snuck into the first picture.
Last edited by Bogy; September 21, 2024, 10:22 AM.Comment
-
BTW, the pizza was baked on a pizza stone, the granite pan is just to hold the pizza for cutting. I normally bake on a stone or steel that's been heating up for 30 to 60 minutes at 500. I was at a meeting and asked my wife to put the stone in the oven and start it heating. She set it at 450 instead of my normal 500, which didn't make a huge difference, but it did throw my timing off a little. -
bbqLuv Those Sourdough Chocolate Chip cookies are a smash hit. Our son and his kids moved this week, and we were there to help. Brought along the bigger container (this was the overflow). My son and all three grandkids declared their undying love for my cookies. When grandma said if someone brought a container we could probably leave some cookies, our 14 year old granddaughter (biggest fan) was up like a flash. They are soft, chewy, and I put in lots of chocolate.
-
Love my Joule sous vide stick -- the meat comes out perfect every time. It's the sear that can put it over the top. I've been tweaking the SVQ process; this is the latest result.
Started with some prime ribeyes from our local (SF East Bay) meat purveyor Kinders and seasoned with kosher salt:
Two hours @129 later, I coated with olive oil and Heffer Dust rub. And to make sure there was enough fat, I also spread a bit of beef tallow. Put it over some very hot coals and a little pecan wood on the ol' Weber and hoped for some fire...
...it worked.
I seared each side for a minute and a half, turning every 30 seconds. Pretty freaking outstanding, if I do say so.
Plus, my friend brought a bottle of Alpha Omega Cab.
Dinner did not suck...
If you haven't tried SVQ, check out Meathead's videos and give it a shot. I've also done it in a cast iron with beef tallow, but I like this live fire method the best. The trick is not to have so much fire that the local FD doesn't come and visit...Comment
-
Road Food! OK, I’ll admit, I didn’t cook it! It’s a reheat of some food we took to go after eating in restaurants in Santa Fe. 😁
Lobsa’ mac-n-cheese and onion rings!Attached FilesComment
-
-
Ok, this being my last cook of summer, I fired up TWO cookers to go out with a bang. I found a recipe on the SNS Grills website for crispy grilled wings:
I opted to do it with about 4-5 pounds of wing sections I found in the deep freeze, using the SNS Deluxe Kamado. I rinsed ice off the wings, dredged and basically put them on the grill almost frozen, so they took a bit to get done, and I played with the vents, eventually opening wide up to get to 450. While color wasn't where I wanted it, they were in fact VERY crispy. Wife, daughter and two grand babies chowed down on them!
A chimney of lump in the SNS, and then I setup to dredge at the grill...
All loaded up... needed the upper grate for these.
In the meantime, I went back in the house, and chopped up some potatoes, and got the griddle going!
Mid cook on the wings....
And some wings back in the house... I drenched mine in buffalo sauce. Kids ate them plain, and daughter dipped hers in some garlic ranch she found in the fridge...
All in all a great way to go out. Not the best presentation, but as I said, crispy and delicious. And since I was by myself during the cook, I knocked out not 1, 2 or 3, but FOUR pints of beer before the girls got home... one from each tap: https://taplist.io/taplist-57685. I mean... it takes TIME to get a chimney going, get a grill going, prep wings, prep potatoes, sit there and watch it all....
Comment
-
I will add that I was initially going to put the Vortex on the kamado, but got to thinking that most of the heat would go straight up and out, but that with the SNS insert, the heat has to start at least traveling along the top before it sees the vent, starting a convection current. I was pleased with the result and this was my first time doing chicken with the SNS insert since I got a Vortex for my kettle.
Anyone use a vortex on a kamado? Does it work as well as it does on the kettle?
Comment