Did the Mongolian Beef recipe from The Woks of Life. This is the first recipe from them that I've given a "Meh" to. Not something I would usually make, but my youngest daughter loves Chinese-American sweet fried stuff, and she was leaving in the morning on a trip with her big sister, so I made it for her. She loved it, but I don't really want to make it again.
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Just make a big batch minus the green onions and portion and freeze for your daughter. Add the green onions when ya reheat.
But it does look really good. -
You do that recipe very well! Mine never looks that good!...Well done sir! -
This has to be one of the most annoying things....making a dish that looks so delicious and then finding out the flavors just aren't there.
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Reebs! On the stickburner.
Used maple wood from a tree I had to cut down in my yard. It was a nice 64 deg day for some odd reason, hardly any wind. Been 80s and 90s & windy for last few weeks so this was a welcome respite in all respects.
They were actually on sale, trimmed St Louis cut, for $1.98/lb, unlimited. Only drawback was they were previously frozen so I couldn't really stock up the freezer.
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Asada de Pollo Ahumado from the SnS kettle
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Bachelor pizza meal # ? I have no idea…
but.. Naturally leavened cracker crust, brushed with sauce, oil, fresh thyme, some small amounts of fresh mozz, and baked as a big cracker sheet, then topped with arugula, prosciutto, burrata, basil, and a drizzle of local honey.
Happy Friday
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After a couple of years as a member on this website and logging in my cooks, I decided it was time to throw caution to the wind. I set up my PBC and while the charcoals were heating up I cut my bird in half, a little oil, a little Jack Daniels Chicken Rub, threw in a chunk of Hickory, hung them when the PBC was ready and didn't look at 'em for an hour and a half. Didn't monitor the cooker temp, didn't adjust anything. Just let 'er rip. They were not quite to temp at 1-1/2 hours (Caution to the wind or not, I'm still using my instant read thermometer) but 20 minutes later I pulled them off.
There is absolutely nothing special about this cook other than I hardly did anything. Perhaps I am graduating from "Beginner" to "Novice".
Oh, and they were quite good and juicy.Comment
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Given that it is stupidly hot outside, I decided to do something indoors. This is a dish I've been wanting to make for some time, the Portuguese-Indian dish of Chicken Vindaloo. I followed Mike Hultquist / Chili Pepper Madness' lead on this one: https://www.chilipeppermadness.com/c...cken-vindaloo/.
The marinade is a wonderful combination of flavors: vinegar, chiles (I used Kashmiri powder), garlic, ginger, turmeric, cumin, and cinnamon. Add the chopped chicken thighs and let go for as long as you'd like (I did about six hours).
In a pan, sauté a diced onion and as much fresh pepper as you're willing to do. (As my wife is not a fan of overly spicy food, I kept mine to a single diced jalapeño).
Dump in the chicken, marinade and all and get the chicken going over medium high heat for about five minutes. Then add in about a tablespoon of tomato paste and get that mixed in well. Then, lower the heat and let the dish simmer away for about twenty minutes.
The smell of cumin and cinnamon in your house will intoxicate you.
Salt and pepper to taste.
Serve with rice or whatever strikes your fancy.
This dish was really good, and I loved the interplay of all of the flavors. I do think Mike made an inadvertent misstep....there's no salt in the marinade. I think the chicken would have benefitted from that, but other than that, I certainly will be making it again.
(Also, Mike adds a 1/2 cup of water to the dish before the final simmer. Mine had so much liquid that I omitted this step.)Comment
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Smoked Wings were brined in buttermilk, smoked at 180 for one hour, and then bumped up to 350 for 45 minutes. Seasoned with Holy Gospel.Attached FilesComment
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I was practicing this set up, not the dough (picked up from my deli up the street).
I didn’t get the crust from last weeks disaster, it was not crispy at all. Even after I took it off the pizza screen as shown here. The wings got a little “flame kissed”. This was right before I put the pizza on. I was given the advice to put the stone on a bit of a riser. Maybe I should have put the stone directly on the grill. The flavor was pretty good!
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The start of a wonderful day
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First breakfast on the new griddle. This was fun. I guess this means I need to start learning griddle cooking. I also need to learn to post to this site. Good lord I hope I got this part right.Attached FilesComment
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Good evening. Rain, Rain, Rain for the next 24 plus hours. So I did wings in the air fryer. I dredged in flour then in the refrigerator for 2 hours. A change up as I never used Meatheads Poultry Rub for wings. Back in the refrigerator for an hour.Finally back in the air fryer at 450 for about 20 plus minutes. The result crisp and delicious.
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My lovely bride made us salmon nachos for our dinner tonight, second time she has done this, and it was amazing!
She prepared a baking dish with EVOO, chopped red onion, and strips of jalapeño pepper, placed the salmon on top, then coated it in a mixture of Pace salsa, chipotle powder, and cumin powder.
Baked in the oven at 450/230 for about 20 minutes, then pulled out to put shredded cheese on top. Back in for a few minutes until IT hit 130/55.
Served on a bed of Scoops with quesa fresca and guacamole, plus a salad featuring three varieties of tomatoes from my lovely bride's tub garden. Yum!!
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Well, I’m guessing I could be in the top 10%…🥸 Costco NY Strip on the SNS Kettle with a chunk of Hickory. Served with sautéed mushrooms and meticulously cut homemade fries..
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