PGH_RAM started a thread named “Never Have I Ever” Seemed grits, okra and collards were on many people’s list. This is our dinner tonight which was planned before he started that thread. Grilled pork chops, roasted okra from our garden, stewed collards with country ham we cured and hung, of course grits.
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We’ve had an eventful week here and I had to do a short notice dinner for myself and 4 girls (wife, daughter and 2 granddaughters) with about 30 minutes before they got home from the hospital, where the 3 year old had been for 2 days. I kept the 1 year old by myself all day yesterday…. My son in law is out of town for his grandmother’s funeral, so we’ve been highly engaged.
Grilled boneless chicken thighs and instant pot rice to the rescue! I defrosted 2 pounds of chicken for 7 minutes in the microwave while the rice cooked and the Weber Genesis heated up, and dinner was done in 20 minutes or so…
I dusted the chicken with Holy Voodoo, and used some Kikoman Teriyaki sauce on my plate…
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Mu shu pork with pancakes
This is my second time making this dish. It is delicious and will be in regular rotation now. My wife did the pancakes this time.and I cooked them on the EVO. It's an interesting process. You stack 2 after brushing oil on one of them, cook them on both sides and separate then into 2 so one side is blistered and brown and the other is soft. As always the wok makes quick work of the mise en place ingredients. I'm still suffering with compromised lighting in the outdoor kitchen since rodents chewed through all my lighting for a second year in a row. Now that it's getting dark early I need to splice the wires back together and install metal conduit to protect them from those rat bastards.
jfmorris this arrives tomorrow let's see those punks chew through that.
Last edited by Attjack; October 24, 2024, 08:31 PM.Comment
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Smoked tenderloin then seared in butter/olive oil. Added fresh green beans and bacon and a bag salad to complete the dinner. Didn’t get a completed plate.
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I made this up as I went along. Broke down a chicken. Saved the back and wing tips for broth. Took off the breasts for another meal. Legs, thighs, wings seared and then oven roasted with red potatoes and radishes. Finished with whole grain mustard because I love mustard. Not shown, veggie soup I found in the freezer and ciabatta rolls. I’m so full!
oh… simple salt and pepper. Fresh garlic and thyme, too.Comment
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Second experiment in cooking home versions of suitable meats for cold cuts. This time, I used a "chuck tender roast", a cut I hadn't heard of before, combining 27 hours in the sous vide at 132/55, chill in the fridge, reheating on the SnS kettle indirect with some smoke, then searing over raging coals. I cleft the piece in twain largely because I would have struggled to get the whole thing in one bag. Plated with a baked potato and asparagus. Full details in this here thread.
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The Missus and I caught a pretty bad cold this week. We also had six massive leeks that she bought at the farmers market on Saturday because "they were pretty". So, cock-a-leekie soup was on the menu last night. It hit the spot. Really good recipe from NYT Cooking. I have it saved as a Paprika file if anyone wants it.
And yes, I do giggle like a 12 year old every time I say the name "cock-a-leekie".
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Impromptu burger cook on the Weber Genesis II last night. As you've seen elsewhere, all the kids (and grandkids) gathered round their mama last night, and my son in law grabbed chips, burgers and buns for us to share at the kitchen table. All the booster seats are starting to make things crowded!
These were those premade Prime Rib burgers that Mosca turned me onto recently. I was gonna go grab them myself, but the son in law stepped in and ran over to Sam's for me. Still liking these, but think I kinda prefer the smash burgers with the little slider patties more than the grilled burger version.
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We went to a nice, local Italian place Wednesday nite for dinner, so Sydney had leftover pasta for dinner last nite. I decided to grab a nice SRF New York strip from the market (our local Pavilions has started stocking SRF and Harris Ranch products from Prime to Wagyu). Grabbed some taters to roast, sous vide the steak at 129* for a couple of hours, then seared on the Napoleon gasser's IR burner. The steak was marvelous! Well, her pasta was good as well, but no pics .
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Smoked up a few delicious Pork Butts. The Crowd went Crazy !
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A repeat but with the recent McRib discussion I was inspired to do one. It really didn't take much convincing. I used Stubbs Hickory and Burbon Sauce. Layered some candied jalaepeno. This batch is freaking hot. On a Cibatta Roll from Trader Joe's, toasted with some nacho chips.
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Today was all about the pork, and Mrs Skinsfan's jalapeno cornbread
Ham to make sliders for our tailgate Sunday on the WSM and pork belly for dinner on the KamadoAttached FilesComment
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Chicken 🐔 with basil 🌿 chili🌶️ and fish sauce 🐟.
The food was good but I'm disappointed because my wok regulator died. This is the second one I don't understand why this is happening. There was a mild frost recently but it doesn't seem like that would kill a regulator after all its not the only regulator out there. So add this to the lights and my outdoor kitchen is in pretty poor shape right now.Comment
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I bought this 4 months ago.
Stanbroil 0-30PSI High Pressure Adjustable Propane Regulator Type 1 Connection with 3/8 Female Flare Swivel Fitting and 48-Inch Stainless Steel Braided Hose Assembly Kit https://a.co/d/chHiK6c
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So it’s been a minute since I did a pizza. BF had been sick and when that happens, no dairy. No dairy=no pizza.
just for you DaveDComment
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