Indoor cooking: Fusilli with sausage ragu.
The Santa Ana winds are finally forecase to die down this weekend so we can get back to some outdoor cooking.
Did something I havenβt done in a whileβcooked a whole meal on the PBJ. Well, couldnβt fit the beans on Junior, did them on the Cookshack. All turned out great. Used the new Meat Church hickory rub on the ribs. ππ»ππ»
I've been looking for easy casserole recipes for a weeknight when it is threatening rain outside (that way, I can cook them either in the pellet grill or the oven). I ran across a chicken enchilada casserole from Cooking con Claudia the other day: https://www.youtube.com/watch?v=75uEtQ8iVjM
I almost didn't make it today as after doing pizza, it seemed really heavy, but it turned out fine. It comes together really fast. On your way home, grab yourself one of those little rotisserie chickens they sell at the grocery store. (My local HEB has them for $4.88 each and they are really good and a tremendous value.)
Shred the chicken, including the skin (use a knife for that). To add a bit more seasoning to the interior meat, I added some of Meat Church's Dia de la Fajita seasoning, which is becoming my favorite Tex-Mex-style rub.
In a bowl, next, combine a 4 oz can of diced green chiles (I used Hatch because the New Mexico department of agriculture's marketing works on me), a can of green enchilada sauce (I found one that also has roasted garlic in it), a cup of sour cream, and a cream of something soup. You could use cream of mushroom, cream of chicken, but I elected to use cream of jalapeΓ±o, because Texas.
(In the video, Claudia fries her tortillas. I did not do this and I did not miss it.)
In a 13x9 baking dish start layering: sauce, white corn tortillas, chicken, an obscene amount of Mexican shredded cheese, tortillas, sauce, chicken, and a final obscene layer of cheese.
Cook in a 350 F oven or pellet grill for 20 minutes. Serve immediately.
I sprinkled some additional Dia de la Fajita on it as well.
It certainly is not health food, but for a quick and tasty weeknight meal, this hit the spot. Even with all of that cream of jalapeΓ±o and sour cream, it is not overly heavy. (I wouldn't use flour tortillas, that might make it too heavy.)
I'm glad I seasoned the chicken with the rub, that helped with the flavor. I think what would kick this up a notch is a layer of some roasted poblanos in there. Just seemed to need more chile for me.
As most of you know, I rarely eat red meatβ¦instead I normally like to indulge myself with broccoli and Brussel sprouts. Tonight I thought Iβd change things up a bit and eat a steakβ¦π₯Έ The urge hit me today for a tomahawk ribeye, so I went to my favorite grocery store, HEB. When you order a tomahawk, you canβt just get a little one, these suckers are huge!
A little over 3 lbsβ¦π³
And 3β thick!
I did a reverse sear on my kettle with the vortex. The steak was so big I had to turn the vortex upside down, with the wider end up, to get a sear on the whole steak.
Served with diced potatoes and onionsβ¦
Gotta tell ya, that Uncle Chris Gourmet steak seasoning is the bomb! This was one of the best steaks Iβve done in a while. Didnβt hurt it was a Prime Grade.
Last edited by Panhead John; November 8, 2024, 08:24 PM.
Some while back I bought a Prime striploin roast from Creekstone and cut some strip steaks from it, and last night we had a pair of those done sous vide que. Dry brined the steaks overnight and then lightly dusted with garlic powder and coarse black pepper, then into the SV bag with a glug of EVOO and a bay leaf. Ran them at 130/54 for about three hours, then dried them off and hit them with some Uncle Chris's Extra Fancy.
Meanwhile, I tried my hand at a red wine reduction sauce to serve with. Sauteed some garlic, onion, and green onion (we didn't have any shallots on hand) in EVOO, then added 1.5c/350ml of a nice Frei Brothers cabernet, half a stick of butter, and some saved bag purge juice from having done a 27-hour sous vide with a chuck roast recently. Got that reduced down to about 0.25c/60ml after straining out the solids, and finished it just before service with another dollop of butter and 0.25c/60ml of half & half, then salted to taste.
Seared the steaks on the gasser this time, didn't have the gumption to set up the kettle. Steaks were thick enough that it was easy to sear the edges too
Plated with twice-baked potato (cheese, green onion, smoked bacon, sour cream, butter, milk) and zucchini, served with the other half of the bottle of cab used in the reduction. Steaks were melt-in-mouth tender and juicy, and the sear was very good - could have been a little crustier but I was making sure not to overdo the interiors, I'll take it. Reduction sauce turned out really well, super tasty and just thick enough to coat a bite.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Homemade Queso with ground meat on top of organic chips
seasoned the meat with SPG and Chili powder,
seasoned the queso with chili powder and salt
used shredded Tillamook Mexcian cheese blend
Not too bad if I say myself.
Sharp cheddar cheese next time for more cheese flavor
I have a coworker who requested I smoke a ham for his family for thanksgiving so I Did a test run for it. Did a home made peach glazed ham it came out amazing
Iβm a fan of simple, grilled, quick but delicious steak tips. Pair it with some sort of potato and youβve got a great meal! I went with Fondant potatoes this time to mix it up (browned on both sides with herbs and butter then roasted with chicken broth helping to make them super tender).
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
This week was a PBX week. 2 chickens earlier in the week and this Tri-tip I hung in it last night. The sprouts were cooked in the hanging basket. First time I've done that. I would not usually use the barrel for a Tri-tip. As you can see, it cooked almost to medium and I like med rare. But I have to say, the flavor was amazing. The Tri-tip was dry brined over night and then rubbed with Cattleman's California Tri-tip rub.
22β Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Marcy Inspired posted this video yesterday and I had everything on hand to make it. Delicious!
I drained the canned corn and toasted it in a cast iron skillet. While it was toasting I also used my kitchen torch on it to add color. Only other change: I used boneless skinless chicken thighs, I'm out of chicken breasts.
Tonight I thought Iβd change things up a bit and eat a steakβ¦π₯Έ The urge hit me today for a tomahawk ribeye, so I went to my favorite grocery store, HEB. When you order a tomahawk, you canβt just get a little one, these suckers are huge!
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