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beautiful Niman Ranch (NC) tomahawk pork chop. Cooked slow with hardwood lump on our Masterbuilt Gravity 800, and then a light sear at the end. My daughter's first bone-in pork chop and she loved it!Attached FilesComment
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Slow smoked an inexpensive Tri Tip like a brisket and injected with it's own beef tallow. Smoked it at 275 with hickory and apple chunks up to 204 internally till it was probe tender. Made some seared mushrooms and smothered my Tri Tip sandwich. Turned out tender and tasty.Attached FilesComment
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Last edited by Richard Chrz; June 25, 2024, 01:05 PM.Comment
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RonB I have, but it has been so long. Since I have, I need to pick some up, thank you for the tip.
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Wow, 5 pages of posts already and we're just a few days into summer! Been busy with life outside of cooking, but I'm still cookin'. Yesterday is a repeat of what has become a family favorite: pork loin chops with Jamaican Blue Mountain Country adobo. This is so dead simple and so effective.
Prep: Cut the loins about the thickness of a good steak, season generously on all sides and freeze (vacuum sealed)
Thaw and cook
Here you go:
Direct heat all the way, no indirect/direct shenanigans. I purposely created some cooler spots with the charcoal. Threw some mesquite chips in at the beginning:
The one thing I like about grilling direct is the ability to spin my grate, to accommodate cool and hot spots. Left is very hot, right is cooler.
About 2/3 the way through:
Cooked to about 155F internal temp before I pulled them, with some carryover cooking bringing them up to 160. Here are a few, just before serving:
There are not a lot of things I make that everyone in my household loves (they like, maybe not love): picanha, Peruvian roast chicken, filet mignon....well, this is one of them, too.
A+, but I knew that before I started. No additional plating picks, but there were fresh cukes, roasted broccoli, rice, romaine, raspberries, cherries, and farofa (always, lol).
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For our Sunday meal, my lovely bride made us birrias. First she browned a chuck roast, then into the slow cooker with broth and root veggies. Low and slow for about five hours.
Then she pulled the beef, and fried us up the birrias with the meat and fresh cotija cheese, with liquid from the crockpot for the dipping consomme. Incredibly tasty!! And plenty of leftovers.
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HotSun I did nothing but take these pictures and eat! And then clean up of course. I had no role in the prep at all - ok, I did choose the chuckie in the meatcase and lifted it into the shopping cart.
I did well to marry the woman, that's for sure! Married up in a big way
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And here I am again with the back-to-back SUWYC posts. *cue eerie music*
My lovely bride has struck again, this time with chicken parmigiana prepared stovetop. Boneless skinless thighs, flattened and coated with flour and seasonings, cooked in EVOO, and served with some jarred Rao's marinara sauce, bowtie pasta, garlic bread, and asparagus. As above, I had nowt to do with preparing this meal, I'm just the lucky so-and-so who gets to eat it
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Easy, simple dinner last night:
salmon marinated in teriyaki
Direct grilled over medium high heat with Sweet Potatoes wrapped in foil
Add some coleslaw and a crisp Chardonnay - voila! Delicious Dinner.Attached FilesComment
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Tandoori chicken, mint chutney and basmati rice. Chicken was marinated overnight and cooked in the oven due to some untimely work that came up so didn’t have time to get the coals fired up. still damn good
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Wings…half in an Alabama White sauce and the other in an homemade Buffalo sauce and then some smoked Korean pork belly.
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After a multi year hiatus I’ve gotten back into baking a bit again. My fruit buns won’t win any beauty awards but when I bake 2 dozen I barely get left with 3-4 after family or friends visit so I’ll take that as a vote of confidence.
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Lunchmeat from the store and I don't get along based on the relatively high sodium content. So for the past year I've been making my own lunchmeat out of eye of round roast beef and pork tenderloins. I've been slicing it, vacuum sealing it, freezing it, and then thawing it out when I want to make sandwiches.
But I really missed the lunchmeat like bologna where it's created out of an emulsified mixture of the particular kind of meat.
This is my first attempt at making chicken loaf lunchmeat. I'm pleased with how it turned out. There is just enough salt in there for it to be seasoned, and there are other spices in there to round out the flavor. I put the loaves in the oven at 275 F for an hour so they would hold shape. Then I put in a 160 F SV water bath for about 6 hours.
Sliced it this morning along with two eye of round roasts, and then made a chicken sandwich with homemade wheat bread using my latest batch of homemade Dijon mustard. Not BBQ, but delicious!
Next time I'm going to smoke the chicken loaf and then finish it in the SV.
Brian
Pics coming from phone in three, two...
Last edited by mrteddyprincess; June 26, 2024, 10:32 AM.Comment
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Monday night we hosted my sister-in-law who's in town visiting from Boston.
I played with artisan flatbread making.
The first one is a cold pizza, constructed with whole wheat flatbread, a layer of cream cheese, everything bagel seasoning, topped with lox, topped with everything bagel seasoning and fresh green onions from the garden. I will be making that again...
The next one is a traditional margarita, Italian sausage and mushroom, and shrimp alfredo.
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Fire up the Nuke to sear couple of steaks. 40 hours sous Vide
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