Roasted a hunk of king salmon on the Buckaroo. Served with farro with tomatoes and beet greens.
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Dino ribs for dinner last nite. No fancy plating pics (like I could ever do fancy or even well composed!).
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First Tri-tip-
My local Giant grocery store started selling tri-tip a while back. I have never cooked one before and wanted to try. When I would go in they were either out of stock or huge chucks of meat. This week they finally had them again and I found a 3-pounder. So this is my first try tri-tip. I missed the best spot for the thermometer so it ended up medium. Great beef flavor but a bit tougher than picanha. The left overs made an awesome chili.
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Sous Vide Pork Steaks
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Cranked up a little over 3lbs of Canadian bacon (Back Bacon to our friends up North).
about 5 days in a pretty plain brine (salt, sugar, pepper, garlic, curing salt, Meathead's brine calculator).
Then smoked to 165 in the Weber at 250 (assist to the Spider Grills Venom controller) over hickory chunks for about 3.5 hours.
Brushed with maple syrup, and flamed with the weed torch. Sliced and packaged today.
Sliced some thin for breakfast sandwiches, and some thick to cube up for omelettes.Comment
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Temps close to 50 today so I cooked a rack of baby backs on the Bronco.
seasoned with Hank's beef rub, and brushed with Blues Hog Smokey Mountain sauce.
served with scalloped taters and a salad (not pictured).
My son tore these up. Said to make notes so I can do it again 🤣
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For whatever reason, this yankee had a hankering for Cajun jambalaya so I worked to fix that. Used basmati as the rice as that was the only long grain rice I had in my pantry. One deviation is that I used anaheim peppers in my holy trinity as do not like (actively dislike) green bell peppers.
Served with some toasted cheap supermarket “French” bread and some of my homemade hot sauce. Nice easy meal for a cold Sunday night and scratched that itch.
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Are poblanos readily available up there? I am not a fan of green bell peppers, either. To me they are nothing more than 'crunchy water.' While slightly more cumbersome to deal with, I find myself substituting poblanos for them nearly all the time. -
Michael_in_TX - Yes, I thought about using poblanos but I don't love unpeeled poblanos, so usually only use them when I'm roasting/charring and then peeling. So I tend to stick with Anaheim or cubanelle peppers as my bell pepper substitute.
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Trying something new. My pizza game was getting boring. Soooo, I made Fennel Extravaganza. Roman style w a simple tomato sauce, roasted fennel, fresh fennel stalk slivers, fennel sausage, fennel pollen and fennel fronds. Scamorza cheese and chili flakes.
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Fennel pollen is good! My sister smuggles in me a batch of some from time to time. Love sprinkling it on vegetables. -
Michael_in_TX my mine use is on roast chicken. Try it it’s awesome.
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We had some neighbors over Saturday for dinner. Hung a 16lb (pre trim) Costco brisket in the PBC with the last of my Black Ops rub on Friday.
I was concerned about cooking the day before as I turned the last one to mush trying to do an overnight hold in the oven.
Didn't want to have to start cooking @4:00.
This time when finished and cooled I put it in the fridge overnight.
Put it back in the oven around 13:00 @ 170* Saturday to start warming it up for an 18:00 serving gradually increasing the oven temperature. I had finished the brisket in the oven Friday, so I had some drippings to make a little juice if needed.
It came out pretty darn good for a “leftover” brisket.
Mrs. H made her crab stuffed mushrooms 🤤Last edited by HawkerXP; December 9, 2024, 11:08 AM.Comment
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French Onion Chicken!
Seasoned chicken with salt and pepper, seared over direct heat with olive oil and a little butter in cast iron then sat aside. Sliced and sautéed 3 large yellow onions until caramelized before adding minced garlic, salt, pepper, and a splash of sherry. Let that cook for a couple of minutes then added a cup of dry white wine and a cup beef broth. Brought to a simmer then nestled in the chicken, covered, and cooked mainly indirect close to coals until the internal temp read 162°F (about 20 minutes at 350°F). Topped chicken with shredded Gruyère and Swiss cheese until melted. DELICIOUS!
Last edited by TWBarbecue; December 9, 2024, 01:01 PM.Comment
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Thank you Finster. Hope yours turns out great when you decide to make it!
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It took me forever to get the fire going (thought I was going to have to turn in my membership)
steaks brined and ready for the last of my Oakridge Carne Asada rub.
By the time I got them on it was dark so a finished shot
enjoyed by all
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Meathead Red's Meat Seasoning and Dry Brine on chicken and it works!
Seasoned light to give it a try. I should have used more.
Here is the chicken breasts
Plated with chopped salad and zucchini with diced tomatoes
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When you are on day six of a head cold.....and if you want tacos the way you had them growing up in the '80s, you get to do that.
Pound of ground beef browned way-too-long (but not by much), drained (but not too much!), and then doused with 3/4 cup of water and one of these glorious things:
It is 1986 in here. (Okay, granted, I doubt McCormick had a 'hot' version 40 years ago....)
Get that stuff a' simmerin'.....
And, of course, we are doing Old El Paso taco shells, microwaved for a few seconds......and then we scoop up some of that beef and put it in there, then we add on El Yucateco (also not part of my childhood, but neccesary), then some avocado (hey, I had one that I paid $1.68 for three days ago and I needed to use up), some diced roma tomato, and some Mexican cheese.
When you're feeling under the weather.....this is a feast!
And yes, I ate all six!
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Black Angus chuck roast to be cooked in my lodge Dutch oven over the open fire at the sauna this evening. I didn’t have time to smoke this before, but after I throw a couple onions in there and some broth, it should braise down nicely.
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