Mac & Cheese on the Kettle! Perfect meal for those fall Sundays! 🍁🧀
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Mac & Cheese on the Kettle! Perfect meal for those fall Sundays! 🍁🧀
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My grill, and the WSM, are not getting any attention. I tried the pan sear and oven finish on a NY Strip a while back. I only want to do that with every steak/chop now. I love the results and am dialing in my times and temps for the juiciest slab of meat possible.
I worked on a chop today and it was amazing (or my standards are just low haha). I think I posted way earlier with a steak, but it also may have been chops.
- rubbed with salt, garlic powder and black pepper
- pan seared for 2 minutes on one flat side
- 30 seconds on each edge
- 1 minute or less on the second flat side and into the preheated 400 deg oven for a total of 10 minutes.
- removed from oven, topped with blue cheese and covered for 5ish minutes.
I checked temps with a thermopen at 5 mins/+3mins/+2mins... meat near thick fat was being stubborn. That part of the chop went from
118 (1st check) to 140 (2nd check) to 160! (last check).
Next time, I will pull it out of the heat at 9 minutes.
I had to take a 3rd photo to show the 'hot' red sauce I got from a local mexican mom/pop joint.
I would say it is hot for the average person, but if, like myself, you eat jalapeños without food, or take shots of Tabasco for a jumpstart... you need to almost drink it to feel real heat, with food.
But, it has a wonderful flavor!
Last edited by Porkies; October 7, 2024, 04:17 PM.Comment
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reacquainting myself with my Napoleon grill while….
(as acorgihouse said: It's like being stalked by a giant, evil, snail 🙄)
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I don't normally take pics of my cooking but my wife took this one so here it is. Rotisserie Chicken from last night:
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Today's breakfast: onions, leftover steak street taco flank steak, eggs, Tajín, hot sauce, cheese, cilantro, and HEB made-in-store tortilla chips.
(I promise there is steak in there!)
One interesting technique I've been doing is taking advantage that the interior of a steak is often less done than the sides. I'll get most of the steak where I want it, but leave the middle (not too much, maybe an inch or so) stay rarer than I would normally cook it.
I'll save this middle piece for breakfast as don't have to worry as much about it getting overdone in the pan when I am heating it up.Comment
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First OUTDOOR cook of fall, I think, and I fired up the SNS Kamado on my lunch hour today, with the SNS insert ("Turbo-Slow" mode) to do some beef back ribs I had in the freezer. Those dry brined for several days, (since I dug out the osso buco on Thursday). When I heard my daughter and her two little ones may be here for dinner, I did a freezer dive and pulled out a slab of baby/loin back ribs, thawed enough to pull the membrane, and dusted with kosher salt then Rendezvous dry rub (the recipe from the free side).
It's a wonderful cooler day, close to fall temps here in North Alabama. Praying for our brethren down south in Florida as they batten down the hatches while still reeling from the last storm.
Fixing to close the lid on things. Decided to probe both grate levels to see how different they are.
And... while this was early and things dropped a good bit, the two grate levels are pretty consistently running 40F apart! That upper grate probe is tracking with the dome thermometer.
It's enough different to where I went and shuffled the pork ribs up top with the beef ribs, and have that top grate sitting in the 250's right now. The ribs are all cattywompus and hanging off the upper grate, but not hanging over the fire in the SNS.
I've been trying to relearn the VENT settings on the SNS Kamado, and avoid use of my fan controller. It's been a struggle today. As high as 292 and 238, but currently at 254 and 201. I can't figure out for the life of me whether to open the top or bottom vent more to increase temps, and keep kinda going back and forth. I've got the top vent at about 1.25 now, and the bottom at 3 (with screen closed). Maybe WillieMac or someone with the same grill has some advice, as I have totally forgotten vent settings using the SNS in this grill, as I always seem to use it in kamado mode, or use the SNS for searing steaks and then move them indirect, without really checking grate level temperatures.
I think too after watching this for several hours, that the SNS insert works better with briquettes than lump, for low and slow anyway.
I'll update this post after while with some finished photos.
EDIT:
Here are some updates of the finished product...
First, how I Tetrised both slabs onto that upper grate...
Finished product, inside. I had to hold for about an hour wrapped in foil in the oven, waiting for the women-folk to get home from a playground down by the library...
Sliced and ready to eat...
And all I ate before heading out to a monthly home brewer's club meeting... I will say that BEEF ribs are FAR FAR superior to loin/baby back pork ribs!
Last edited by jfmorris; October 9, 2024, 10:11 AM.Comment
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Jfrosty27 its a slab of ribs I cut off a prime rib I bought last December, before I cut the rest of it into steaks. So I was able to control the trimming myself... it was from the large end of a largish prime rib, and the bones are about 8-9 inches long. Definitely larger than the last time I did these type ribs.
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Tonight I made us some Honey Mustard Porkie Chops (doo dah, doo dah!) following this here recipe that I just posted. Two thick-cut pork chops marinated all day in a honey-mustard sauce, then cooked 2-zone on the SnS kettle, indirect to about 130/55, then seared over raging coals. Plated with zucchini and we split a honkin' baked tater with butter and cheese. These chops come out so well, tender, juicy, great mix of flavors especially with a bit of smoke from the wood chunk I put in during the indirect step. Very easy, and very low-cal too (it's a modified Weight Watchers recipe).
The butcher guy at our local grocer cut these for us because there were no thick-cut chops on the case. Did us a solid!
Marinated all day in a mixture of dijon mustard, honey, dash of red wine vinegar, salt, pepper.
As an aside, it is spectacularly beautiful in these parts these days, classic fall weather with temps in the low 70s/low 20s and dew points way down to the mid-40s/7ish - just delightful. And here a few weeks after equinox, the late afternoon sun makes for stunning "golden hour" lighting.
Back to the chops... Cooked 2-zone, flipped when ITs reached 85ish/30ish, then seared using cold-grate method.
Service.
Super tasty and savory, a quite noticeable smoky note, tender, juicy, all of the things. I'm a happy camper.
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Looks great! I love the idea of the honey-mustard.
Caution! If those are Thermoworks probes, they have a temp limit of 700F on the probe cables. I've measured searing temps above a chimney of coals in the SNS at much much higher than 700 degrees. The transition where the wire goes into the probe is only rated for 644F, and the probe itself to 572F. I would remove the wired probes before searing, and just use an instant read at that point...
I destroyed a couple of probes this way... -
Thanks Jim jfmorris - good advice. Probes held up fine this time but I'm probably asking for trouble. This is only about the second or third time I did it though, it's not SOP. Just had my hands full with other stuff so having a constant readout was handy rather than having to manipulate the insta-read. But I don't want to garf up any probes either...!
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I don't normally buy rump roasts, but I couldn't pass this one up. Prime from Fresh Market - again.
Edit to add that I plan on slicing this across the grain.
I'd prefer to take it to ~ 138°, but if the collective mind thinks it would be better to take it low and slow to ~ 200°, that's what I'll do.
Stay tuned:
Didn't think to take a photo until after I dry brined it.Last edited by RonB; October 9, 2024, 04:47 PM.Comment
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Like many members here I bounce from cuisine to cuisine. Right now I'm studying New Mexican cuisine. I just received a cookbook from Rancho de Chimayo, a restaurant that opened in 1965 and which has been instrumental in bringing New Mexican cuisine into the international spotlight. Today I made their Carne Adovada recipe, one of their most famous recipes. Turns out the red Hatch enchilada sauce that I made last weekend is basically the same recipe for the sauce in this recipe so all I had to do is add pork. Last night I briefly smoked a 6 1/2 lb pork butt on the SnSK and then cubed it up to marinade in the sauce. Today I cooked it at 300o for 3 1/2 hours then made a burrito with the pork, spreading the sauce over the top with some cheese, I served it with Rancho de Chimayo's Spanish rice recipe. Delicious!
Thanks to barelfly for his input.
Smoked with oak and mesquite:
Plated
Last night I made the Green Chile Chicken with Blue Corn Tortillas recipe, simple yet oh so good! I made the tortillas from scratch: HEB has blue corn masa.
So, notice the second pic. Somehow my settings got messed up and the date and location now appear at the bottom. Anyone know how to turn this off? Android phone using google pictures.
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Why yall aren't cooking in some famous restaurant I will never know. The pictures I see here are all amazing. My belly is full and when I get here I start drooling....
Oh, I know why! You're doing all this because cooking can be an art form with many expressions only limited by imagination but to do it for a living, not interested. I get it!!!
And yes, I'm still going to post my burger and raw start deep fried french fries, so there!!!
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Another shishcabobless last night. Turned out well.
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For lunch today, I tried out my hack to cook brats on the griddle to keep them from rolling off the area I wanted to cook. I bought these metal taco holders on Amazon, and the actually did great. The pic below shows the brats placed under the taco holder. Later I put the brats "tiled" on the top to get direct heat on the ends that won't make direct co9ntact unless you prop them up in same way. On a sesame bun with griddled onions.
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My lovely bride made us some pork salsa verde in the crockpot today for some yummy carnitas tacos. Family pack of pork chops (one of which turned out to clearly be cut from a shoulder) seasoned with salt, pepper, cumin, coriander, and oregano, into the crockpot with 8oz/235ml of chicken broth and a jar of Herdez tomatillo salsa. Cooked on low for about six hours, by which time the meat was fall-apart tender and the bones lifted right out. Loaded onto white corn tortillas with shredded cheese, lite sour cream, and guacamole, with a side of some roasted red taters. Super tasty.
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Ok, Ok, here we are again.
Tonight I made a burger and from scratch deep fried fries. I was pretty impressed with the way the fries turned out starting from a Russet baker and 350 degrees for a bit and darn tasty in the end Vern! Burger wasn't bad either, salted both sides and threw in some apple wood chips when the meat hit the grill. Turned out darn tasty
Some day I'll give youse guys a run when my job doesn't take up my whole day most days...
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Chicken smothered in white sauce with chanterelles and roasted broccoli.
I went mushroom hunting last weekend and the hunt yielded about 4 pounds of chanterelles. Meanwhile the Italian oregano in our herb garden is bountiful right now. I sauteed the shrooms in butter, olive oil, and the herbs. I had an open jar of Alfredo in the fridge that inspired this easy meal.
Here's my bucket midway through the excursion.
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texastweeter the last meal I photographed looked like dog poop because I took the picture an hour later than that one in that exact same spot. Lighting so important.Last edited by Attjack; October 12, 2024, 07:51 PM. -
Yeah, I get it. They say in the right light I look just like The Rock. -
Know what y’all mean. I’m often confused with George Clooney. At least Stevie Wonder thinks so.
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