Chili con carne...
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You see carrots, no taters.. there are celery, corn, bellpepper and onion there too.. and minced beef. texastweeter
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My day-of birthday dinner was simple and thoroughly enjoyable. Prime NY strips, grilled asparagus, and crispy potatoes with chanterelles. Caribbean rum cake for dessert. My wife made the potatoes and the cake. I cooked the steaks and asparagus on my Weber Master-Touch 22" using the SnS Deluxe insert. I dusted the steaks with SPG and then reverse seared them to 125F, then tossed on the direct side flipping every 30 seconds. I took them off at 135F. They were absolutely delectable: juicy, tender, and full of flavor. The coals were too hot for the asparagus, and they got a little torched. I was feeling generous, so Leo got the runt steak of the pack.
The rum cake was FREAKING AMAZING. Recipe from King Arthur. I hadn't had a rum cake in almost sixteen years, and this one might just be the best one I've ever eaten.
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Pork chop on the grill.
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Tri Tip
Medium in the center, well done at the tips.
I should have reversed seared at 120"F instead of 130*F
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I pull tri-tip at 115° before reverse searing. Yours is looking tasty. -
Last edited by bbqLuv; December 15, 2024, 10:15 AM.
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Venison and barley pilafAttached FilesLast edited by texastweeter; December 5, 2024, 08:26 AM.Comment
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It's cold here, so comfort food is in order. Thai Green Curry with Chicken and Arroz Con Pollo this week.
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I've been under the weather the past few days so I was desperate for some comfort food.....especially something relatively boldly flavored. Malcom Reed's meatballs and sauce hit the spot. https://howtobbqright.com/2015/11/06...meatball-subs/
(Alas, I didn't feel like smoking the meatballs, which I normally do.)
While his meatballs aren't unique, this was the first recipe that turned me on to using half ground beef and half ground hot Italian sausage. That fennel just adds something really tasty to the dish.
And his marinara sauce recipe is almost as good as my grandmothers.
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It’s been a minute or four since I posted a Friday night pizza. Maybe because this is one I’m proud of. Pan pizza because it was easy and I needed the confidence back after several fails (and take out). Sausage, pepperoni, mushrooms. And a little ah-roo-gah-la. It’s a veg-ah-tah-bull.
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I made us a pair of double-bone Iberico pork chops from Wild Fork via sous vide que yesterday, and OMFG!!! Our first taste of Iberico pork and it was TO DIE FOR. So juicy and tender, huge flavor, basically the wagyu of pork. We just kept shaking our heads in amazement... "Can you believe how good this is!?!"
I dry brined them in the morning, then lightly hit 'em with garlic powder and coarse black pepper before sealing up with a glug of EVOO and a bay leaf.
Sous vide at 140/60 for a little under four hours, then pat dry and a light touch of Uncle Chris's Extra Fancy, sear on the SnS kettle over KBB.
Plenty thick enough to stand right on edge. Flames impossible to prevent from these very fatty chops.
Plated with zucchini and a baked tater. Indescribably delicious, one of the best things we've ever eaten.
These babies are spendy at just under $20/lb, so definitely a special-occasion-only kinda deal. But I sure am sorry I waited so long to try Iberico...!!!
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Bummer!!! I just learned that Iberico pork products cannot be sold in California (and a few other states). Not in any markets or any online source either. It has to do with a law passed by voters to outlaw poultry and pork that does not meet certain requirements on how the animals were treated/raised. Suppliers have to certify that the products meet the law. Oh well, back to Berkshire or Durac.... -
Amending my comment: Wildfork has decided to not sell Iberico in California. There are some online sources, but I'm still researching. Nordic Catch looks like it might be a source here in Cali.
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I had nothing to cook in the house, so I whipped this up. Bacon (homemade) egg and cheese on a tostada (cooked in the bacon grease).Attached FilesComment
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Burn restrictions here yesterday so decided to cook two strip steaks sous vide and sear on the Weber gasser. Must say that the sear burner on the Weber does a good job. Served with sauteed mushrooms and Richard Chrz's potatoes .
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Saturday night : Brioche bun, double cheeseburger, raclette cheese&Cheddar, a bit of salad, topped with a Wasabi Mayonnaise with roasted garlic.
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I am now on day four of this head cold and sometimes you just need soup! Late last night at HEB I picked up a jar of hatch chile soup and some frozen pre-cooked fajita-seasoned sliced chicken thighs.
Pour soup in pot. Microwave chicken to give it a head start, then plop in soup to get it all heated through. Garnished with some diced tomatoes and queso fresco.
Warm and comforting. I assume it tastes good, but with this cold....I'm not tasting much of anything, unfortunately.Comment
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Classic CFS, mashed, cream gravy and over roasted broccoli
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