Chuck roast tonight. I didn't do a before pic, but it's from the best marbled beef I've ever had. So I cooked it like a thick steak instead of like a roast. My wife and I were working on the last part of our patio (pictures of that tomorrow after a few finishing touches) so I put it in the OG and didn't do a sear. Nice and rare the way I've taught my wife to like it. With fruit salad and asparagus.
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I've never done a roast like this, but I see one immediate advantage. Your roast maintained its size....while when we smoke for hours, it'll shrink by about half. -
Michael_in_TX This steer was incredibly marbled. It was like butter. Not sure your average Chuckie would work this rare. Almost out of beef and I hope I can get another half from the same guy and hope it's marbled like this was.
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Last night's dinner was a team effort. My wife made the roasted Brussels sprouts and crispy potatoes with sautéed chanterelles. I handled the grilled Brazilian beef tenderloin. It was an especially nice meal that felt like a splurge even though everything was either from Costco or from the Wild Fork discount page. Hoity-toity on a budget definitely works.
I seasoned the tenderloin with simple SPG, then seared it over a ripping hot bed of Jealous Devil lump on my Weber kettle. I turned it roughly every minute for about 12 minutes. It was on the thin side, so I used the rule of thumb press test instead of a probe to guesstimate when it was medium rare.
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There are lots of recipes out in the wild for pork ribs with some sort of guava or other. This is one that caught my eye in the NYT: “Sticky Guava Ribs” by Kia Damon. I have always loved guava since back in the day (early 1960’s Miami), when my friends and I would climb guava trees to pick guavas and my mom would make guava jelly. I gave this glaze a try with a 3+ lb St. Louis-cut rack of ribs on my MGrills smoker. Salt and pepper rub on the meat, then 2 ½ hours over oak smoke at 275 with a water pan for humidity. The guava glaze is simple and you can find the recipe easily enough. After 2.5 hours I brushed on a layer of the glaze and let it smoke for another 45 minutes. By that time the oak was burning itself out and the temp started to drop. I opened the grate a little to give it more oxygen and it responded instantly. Oh joy. Who needs to endlessly fret over politics and worry over the many troubles of the world? (Not to suggest these are unimportant, because they are). There is free BBQ Therapy and Good Eats with family! Yay
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lightly smoked wings finished in the oven and my latest batch of Jalapeneo Cheddar Hot Guts!Comment
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Did an experiment today, smoking a Wild Fork Choice chuck roast for a few hours before putting it in the crockpot for Mississippi pot roast the rest of the way. My usual absurd levels of detail at yonder link. Came out extremely well, definitely will do again. I put some baby red taters, carrots, and onion in the crockpot as well, so it was a one-pot meal in the end.
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You know how every once in awhile you get a hankering for some dish you don't cook often, got one last night and fired it tonight.
Standard WW2 SOS baby!!
Eating it brought back so many memories, Dad was Air Force and we had it on base once a week as part of the weekly dinner rotation. Made it faithfully and oboy, just a plate of rib sticking goodness.....
Apologies for the pics. I know Ramsey will never contact me for picture services but you get the idea.
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This pesto and shrimp pizza is freaking good! It’s not the greatest photo, but man does this flavor combo with aioli just stand out and pop!!!!! Wish I had some red onion to add but oh well…..And total cheater gluten free pizza crust, but it is great!!! Schär brand just does it right when it comes to gluten free!!!
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Chicken thighs with an apple pancake for dessert,
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Thanks for the recipe Whiskeyman53. I made baked apples this week so I'll be trying it soon! -
Dang lat looks good. It's basically a yorkshire pudding with apple topping, genius.
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The other day, I smoked some butternut squash. Added some Italian sausage to the party. Made a sauce with the squash and a splash of chicken stock, butter and gnocchi cooking water. Result: tasty, stick-to-your ribs bowl of yum!
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So I've been experimenting with various toppings/hot sauces for fried-eggs-on-toast. I keep coming back to this combo....diced chipotle chiles in adobo, one chile per egg.
Just a wonderful lightly-spicy earthiness.....nothing too crazy for breakfast. (The evaporation that occurs during the brief cook also seems to slightly concentrate the flavor, too.)
Now I just wish my local HEB carried pre-diced chipotles.
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SheilaAnn I tried the harissa on them this morning. Quite good! I need to pick up the spicy harissa instead of mild or give it a go at making my own. -
Try this stuff. Not too hot, but it’s easy to make stuff hotter; and it’s a really bright, forward flavor, in contrast to the darkness of chipotle. I love both, have both, use both; there will be enough eggs to use up all of both and rebuy. (It’s the same family as harissa and peri peri, and different enough to have all of them.)
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Today is three different flavors of beef jerky. The bottom grates have Dr Pepper Jalapeño Jerky. The upper racks have BBQ Beef Jerky (an experimental recipe). The little cooling rack has Sesame Ginger jerky (thank you Lawry’s) Here’s hoping for all three being winners. 🤞Comment
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Michael_in_TX I do. I bought an inexpensive one about 8 years ago to try out before stepping up to something more costly and here it is still slicing away.
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Steak street tacos! A (rather large, actually) flank steak marinated for eight hours in equal parts soy sauce, lime juice, and oil, then seared four minutes a side over stupidly hot heat, then flipped every minute until 135 F internal.
Nailed the crust.
Nailed the doneness.
HEB flour tortillas.....white onion....cilantro....lime juice.....nothing else needed. Yum!
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ItsAllGoneToTheDogs I know....I can't eat mass-produced flour tortillas anymore. They are tasteless floppy cardboard.
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30+ hour tacos... wasn't the cook I had planned for this weekend, but it all works out.
2 pack of chucks on discount at Sam's club for 28 bucks was too good to pass up.
Chucks rubbed with Steak Princess BBQs Beauty and the Beef rub (this stuff packs a beefy punch! Does have a slight kick afyer cooking that I didn't catch with a precook taste test).
Onto the Roughneck 8 hours at 250ish, when the thinner one hit 180 IT they both went in a pan (that had onion slices on the grill for about an hour) and some beef broth... I shoulda used water I think as this rub and the beef broth rice this a super beefy punch. Great for a pot roast, borderline too much for tacos.
Anyway, once they hit 205 I brought the pan inside and it's been in the oven at 170 degrees all night and and I shredded it all this mornin, it'll stay there until tonight.
Biggest bummer, the grocery store had no Mexican cheese! So just some diced onion and cilantro was added.
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barelfly BONUS, my wife went shopping and got me some cheese so we'll have a chance to see if it elevates thingsLast edited by ItsAllGoneToTheDogs; October 7, 2024, 05:17 AM. -
The lime had more effect than the cheese, as expected. But both toppings did enhance the tacos.
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Another batch of pesto, this round using Thai Basil. I think last batch went without red chile flake, so this batch was heavy handed with red chile flake. Also pine nuts and Parmesan. 6.5-7cups worth of goodness into the freezer with the others. I’ll probably be able to make one more batch out of the regular basil. Really excited that the mini-garden did so well this year (after learning from the master gardeners here at The Pit!)
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Didn't photograph well, but it was very tasty. Grilled marinated corvina with beech mushroom risotto and black kale.
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