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Pulled a rump roast out of freezer but wasn’t sure what to do with it. Looked here and others had done low smoke for a couple hours and sliced this so that’s what I tried. Temp and taste on it came out great but seemed a bit tough, so probably missed the grain just right. Oops. Kid loved it, so that’s a plus.
Served with fried potatoes and homemade spiced beets. Forgot to grab plated pic.
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Just a little dish I whipped up from some panty staples. Canelloni stufed with crab in a lobster sauce with seared shrimps.
Nah, just kidding. We went out for dinner last night for my wife's birthday to a neighborhood French bistro. Absolutely fantastic. I paired it with a Triple Karmeliet. My wife had divers scallops with some kind of potato cake.
So rich. We finished eating and my wife said "I don't think I want to go for drinks anymore". So we went home and had food coma instead.
The frightening thing is, I could pretty much pull this off from pantry staples and stuff from the freezer.Comment
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Pork loin, red garlic sweet potatoes, carrots with a kick (red pepper flakes and Mike's hot honey), and broccoli.
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Clawbear57 It's this product from Kinder's we love it.https://search.app?link=https%3A%2F%...%2Fgs%2Fm2%2F4
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Beef plate ribs, mac and cheese, and roasted butternut squash with fennel.
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Last night's supper. Grilled S&G chicken, Brussels sprouts, and smashed taters.
taters were cooked in the microwave, smassed, seasoned, and placed in the pan along with a mix of evoo and melted butter.
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Bachan’s Japanese Barbecue Sauce leg quarters and an Asian inspired grilled Napa cabbage side.
After a month plus of no rain we finally got some rain so it was safe and time to fire up the Char-Griller Wrangler grill.
I marinated the leg quarters in the Bachans overnight. The leg quarters were grilled for about an hour and half at 350 deg F. The Nappa cabbage had Bachan’s poured in it on the cut side to leach down deep. After grilling the cabbage indirect to wilt it I moved it over to the direct side to add some char. The cabbage side included water chestnuts, bean sprouts, baby corn, mushrooms, Bachan’s Japanese Barbecue Sauce, and pure Sessame Oil.
#trybachans #dynastyfoods #lachoy #conagrabrands #dynastyfoods #leekumkeeusa #teamchargriller #chargriller #chargrillergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #winndixie
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We have a teacher breakfast about once a month at my school. My complaint is that it's all carbs and no protein. So after the last breakfast I resolved to provide the protein the next time. Roy (the dog) and I cooked six pounds of bacon tonight. Sure, it's high in nitrates, fat, and sodium, but it's tasty, tasty bacon!
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This was my first attempt at skirt steak, and I consider it a bit of a fail. I read where Meathead recommended cooking it at high heat. The Weber gasser was at 700 degrees when I threw it on. Two minutes per side, then finishing on the "cold" side of the grill until it hit 125 degrees internally. Because of the high heat I used sunflower oil. I think that may account for the grey color
. Should I have cooked it one minute per side, flipping several times? Maybe used a different oil?
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1) Like Jfrosty27 asked, how'd it taste?
2) Did you oil the grill or did you oil the meat? Oiling the meat may have prevented you from getting the color you were after.
I cooked my last flank steak over ripping high heat and flipped it every minute or so for about 12 minutes (it was a thicker steak) and it turned out beautifully.
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Porkstrami sandwich
Pulled a pack of porkstrami (pork butt that I had cured and smoked like pastrami) out of the freezer. Had the sous vide running for turkey legs/thighs in anticipation of thanksgiving, so reheated the porkstrami in the bath for about 30 minutes. Then put it on a roll with some quick cole slaw and guldens mustard.
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Pork steak and taterAttached FilesComment
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I can't stop stir frying
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Pot of red beans and rice with some Andouille sausage. My all time favorite andouille comes from The Best Stop in Scott, La. This was gifted to me from DavidNorcross in last year’s Secret Santa. There’s a law here in Texas that says cornbread must be served with this dish. Being the law abiding citizen that I am, I naturally obliged. It turned out as good as I’ve ever made it.
The Cajun trinity
My favorite store bought cornbread
Lightly browned the sausage
All together now after sautéing the veggies
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PJ, keep cooking like and you may just fine a wife yet. -
I like the looks of that recipe a lot, John. It's close to what I use, but adding smoked paprika and using bacon grease in addition to the smoked ham hock that always goes into my beans sounds like a way to up my RB&R game. Thanks for the tips.
Your meal looks so tempting.
K.
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Picture doesn’t do it justice…. Blackened shrimp po’ boy. Would it have been better fried? Maybe.
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I gave pizza another shot a few days ago. I seem to be more of a traditional "delivery-style" or pan crust person than a NY-style. (Although I do enough a good thin-crust/cracker crust from time to time.)
After doing a few detroit-style ones, I decided to go back to a cast iron pan pizza. I've historically had decent luck with this technique in a home oven.
My dough is roughly 45% hydration (I think....1.75 cups water, 4 cups flour...yes, yes, I need to use metric lol). I let it go for three days in the fridge. I broke it in half and let one half start to get to room temp while I froze the other half.
I got my 12" cast iron going over medium heat and browned up some hot italian sausage (2.5 links, casings removed), which I set aside.
I dabbed up most of the excess fat in the pan and then plopped my dough in. This is where I have learned patience. The dough will stretch out to fill the pan, you just have to work it every twenty minutes. It may take 90 minutes for it to fully relax, but it will get there.
Onto the dough I spread my go-to pizza sauce: Fire-roasted Muir Glen crushed tomatoes mixed with Italian seasoning, garlic powder, and salt. Not too much though else the pizza will get soggy. I then layered on some pepperoni, the sausage, and on my half of the pizza, sliced serranos.
Finally, the cheese. I used pre-shredded whole-milk mozzarella. Yes, I know every pizza video under the sun says not to use pre-shredded cheese and I agree with them, but the pizza will be fine, just not perfect, if you use it. (And do get some shreds on the exposed crust so the cheese becomes lightly frico'ed.)
My oven had been pre-heating at 500 F with a 12" pizza stone (it was a gift) in it for about an hour. Onto that went the pizza for ten minutes. I checked every two minutes after and after 14 minutes, we were done.
Yum.
Light and fluffy. Exactly how I like my dough, light crisp on the outside and pillowy on the inside.
For a weeknight home pizza, it was excellent and far better than the recent stuff I've been getting from Papa John's and Pizza Hut. (And like 1/10th the price!)
Things I'm going to do differently next time? I may try a slightly different dough just to get some comparisons. Also, I'll pull back on the amount of sausage as you can see in the last pic, it was weighing down the crust just a bit too much.
And, not surprisingly, I am now sold on pizza stones/steels. The past few times I've done cast iron pizza, I've needed to put it on a burner to crisp up the bottom. There was absolutely no need for that with the stone; it did its job.Comment
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