Moving on from a week of New Mexican cooking I broke out the old KFC pressure fryer and made some chicken using Grace's Perfect Blend which is supposed to be the real original recipe. Tasted pretty good like the KFC I had as a kid.
-
-
Comment
-
Smoked Roast Beef & Cheddar!
Picked up a Petite Sirloin Roast and dry brined with kosher salt overnight. The next day, seasoned with a mixture of olive oil, garlic, rosemary, thyme, and beef rub. Let the roast hang out on the counter while the grill was fired up and stabilized around 250°F. Placed indirect and smoked until the internal temperature reached 115°F. Ramped up the coals and briefly seared on all sides for a bit of color. Placed back indirect, pulling when the internal temperature reached 127°F allowing for carryover to medium-rare. Placed a horseradish and thyme compound butter on top of the roast and rested before slicing across the grain as thinly as possible. Piled the slices in a warmed and softened onion roll, topping with melted cheddar cheese sauce and warmed ketchup, thinned out with cider vinegar & Worcestershire sauce…DELICIOUS.
Comment
-
Made some bacon roses for my niece's girls. Turned out pretty good. Just smeared some thick cut bacon with maple syrup and brown sugar, rolled them up and baked them in a small muffin pan that i drilled 1/8" holes in the bottom of each cup to help drain the bacon grease. Disassembled some dollar store fake roses then placed the bacon roses in a small flower vase with decorative small stones. Had a few extra roses, so of course i had to sample a couple to make sure they were edible.Comment
-
Michael_in_TX Simply thread or pierce the bacon rose through the plastic probe shown in the first photo and the bottom plastic flower petal supports the majority of the weight, and they fit quite nicely too. -
Smoked Transistors Thank you! I may have to give this a go for my 25th wedding anniversary this January. (With a few secret practice runs, of course!)
-
-
Made a huge batch of Brunswick stew on Sunday using a butt and chicken thighs I smoked the day before. Used our biggest pot at 16 quarts. Something about Brunswick stew that just lends itself to Fall.
Comment
-
58limited you would love it brother. I'll post both links to the recipes I riff off of. -
HawkerXP I hear you loud and clear! I was born and raised in Richmond and this is the closest I can get to Brunswick county VA stew (minus squirrel and rabbit). Wild Fork has rabbit available so may make a regular sized batch using that with some pork next time. I'll post links to the recipes.
-
-
Comment
-
Cabbage peanut porkie chops.
(Doo dah, doo dah.
Gonna stir all night, gonna fry all day...)Comment
-
Lamb shoulder from Costco. Used al frugoni chimichurri rub/mix as the rub plus some minced garlic. I used the same mix for chimichurri over top the lamb. It was great!
Comment
-
Grilled some Mexican seasoned flap steak that I then cubed and used for quesadillas…
pictured is the one made for my wife who said she didn’t want a lot of meat in hers 🤷🏼♂️ the ones for the kids and I were a little more loaded.
Comment
-
barelfly
Preaching to the choir...lol
I use flap more than any other cut of beef. Had never heard of it before joining Costco a couple of years ago. Access to it alone makes the membership worthwhile to me. I vac seal it in 1 lb packs. It's great in stir frys, mexican dishes., or even just seasoned and grilled like any other steak. relatively inexpensive for such a tender cut too..
-
Comment
-
I haven't used the Blaz'n Grid Iron in quite a while, but I'm doing a couple of briskets later this week for a church dinner and I wanted to make sure it still worked. So I smoked one of the St. Louis cut racks I picked up for $1.99 a lb. yesterday. Turns out the GI still works.
Comment
-
It is a day in the week that ends in -y, so therefore tacos.
Comment
-
Finster Exactly. These HEB made-in-store tortillas are 90% baked. You throw them in a dry pan (or if I am using the grill, on that) over high heat and cook them until they start to puff up, then flip, wait for that side to puff up and remove.. It's very fast.
It is not an exaggeration to say that once you find yourself a good source of fresh flour tortillas, you will find the grocery store on-the-shelf ones simply inedible. -
Michael_in_TX
I will have to see if I can find fresh ones then. There is a small Mexican Grocery nearby that I've gotten Chilis from. Perhaps they might have them.
Currently, I've been using the Guerrero brand that I found in the Mexican food section at Food Lion. These are definitely better than the Old El Paso, or Mission, or whatever brands most grocery stores usually carry.
Thanks for the info
-
I was bummed when I realized I was out of eggs but my neighbors came to rescue. They were at my door in less than a minute to save the day.
While I prepped the meal my wife made us mocktails. Green tea, red tea,, lemon simple syrup, and apple cider vinegar.
Comment
-
Beef panang curry.
Comment
-
I obviously didn’t cook this but it was an awesome dinner. I’m down in Tampa to do OBR for a few days and found this great taco place. They cook it all in a great old trailer cooker. The place is basically a food truck with some sheltered outdoor seating. I had two tacos al pastor and one chorizo taco. I had no idea the agua fresca would be so big.
Comment
Comment