I've been lurking on the sidelines for several months, perfecting the art of the grilled cheese, banana lentil muffin, and fried eggs for our little one. I finally made a wild rice squash chili that I thought was worthy of sharing with you all. It's got all the things in it, so regardless of what you think doesn't belong in chili, it's probably there.
-
-
Banana lentil is a surprising combo. I’m intrigued what’s the genesis for that? -
JCBBQ the muffins are mostly a way to get some extra protein in for my little! He's still getting his molars and figuring out meat!
-
-
Comment
-
Comment
-
Before the holidays me n the Mrs zipped down to Philly and check out Kalaya a southern Thai restaurant bc the chef was on the show Chef’s Table. The food was incredible. I bought the cook book. Finally got around to making something and it’s definitely one of the best meals I’ve made. Southern Thai chicken curry, sticky rice and wok charred cabbage. Now that I made such a big batch of the curry paste there’s tons of recipes I can make.
Comment
-
Dinner tonight…
Chicken with lemon butter sauce. Roast, multi-colored potatoes tossed in garlic-Parmesan sauce. Mixed veggies - onion, red bell pepper, yellow squash, and broccoli - sautéd in beef tallow, seasoned with salt, pepper, garlic, and ginger. Romaine salad with my wife’s balsamic dressing.
Comment
-
Someone mentioned it in the breakfast casserole thread, I had to try it. Quiche Lorraine with a hashbrown crust.Attached FilesComment
-
Nice alternative. Honestly for something like quiche Lorraine I think a traditional pie crust would be better, but something with sausage and cheddar and jalapenos, or a breakfast casserole, this would be a great application. Andrrr
-
-
Not what I'm cooking. I'm at my mom's in GA, and she goes all the way with the fancy table for we primitive Floridians when we visit.
Comment
-
Turkey Porchetta on Kettle Rotisserie
I purchased a 4 lb. boneless Butterball turkey breast thinking I’d like to make a Turchetta. I found a recipe on Serious Eats that uses garlic, black pepper, sage, red pepper and fennel. When I opened the turkey package there was a small strip of skin. I read on the recipe comments that some people buy thigh meat and remove the skin and patch it over the breast. That’s what I did but it was a bit uneven. I cooked it at 300* for about 90 minutes. It really was flavorful!Attached FilesComment
-
-
Another not what I'm cooking while I visit my mom, and this is one of my favorite meals. A Scrambled Dog from the Dinglewood Pharmacy in Columbus, GA. Forgive the Ketchup. This was how I ate these glorious bastards from the time I was eating solid food, and you don't mess with tradition. Weniers, onions, cheese, oyster crackers, pickles, hot dog bun, and chili served in a plate/bowl with copious amounts of Tabasco. No words for how much I love this meal. My mom had a charge account at Dinglewood when I was growing up and I got in pretty big trouble for skipping school and eating there when she got the bill and I got busted. It was worth it. This dish is spectacular.
Attached FilesLast edited by hoovarmin; January 5, 2025, 05:46 AM.Comment
-
-
Spent the day restocking the freezer
Made a large batch of hash for "meat pie" We will get 3 or 4 meals out of this.
I had a couple of beef short ribs in the freezer that were leftover from Christmas. I used those to add some flavor a triple batch of birria sauce for future use.
Egg cups for breakfast for a few days this week..
and finally, some homemade chicken noodle soup for tonight's dinner..
Comment
-
Reverse seared strip steaks on the SnS kettle, served with twice-baked potatoes.
Comment
-
Good morning! A little avocado and kimchi toast. Picked up the yellow sriracha at the Thai grocery and it’s pretty interesting. Spicy and sweet.
Comment
-
I had an extra turkey that was taking up space in my freezer, so I smoked it today before we get hit with this winter storm tonight. I took a hint from Henrik and his turkey breast the other day. I brined for 24 hours in a 7.25% kosher salt/water solution. I added some turbinado sugar, just to see how it would turn out.
The weather is cold here, low 30's and cold enough overnight that I was able to safely keep the turkey brining outside in the garage). Once the sun was high enough, I fired up the Kamander with charcoal (pyramid style) and set aside a couple chunks of Japanese maple for smoke. Inkbird was used as temperature/air control.
Once I had the smoker up to temp (~330F), I drained the brine and coated the turkey with Badia rotisserie chicken seasoning (has a small amount of added salt). The seasoning works great with chicken and I wanted to see how it worked with a smoked turkey.
I tossed the maple chunks on the embers and put the turkey on:
Part of this exercise was to see if I could hot smoke at near freezing ambient temperatures. I had some work outside, so I was able to watch it easily enough. The Inkbird went a little goofy, but a quick restart got it back into service.
I have to say, I do enjoy sitting in the warmth of my house and seeing this (right temp is pit temp at the grill):
The probe was at the breast, but I checked the temps at the thighs and it was a little low, so I let it cook a little longer. Smoke was rolling almost the entire time.
Here we go:
The skin split, but that was okay. The whole turkey was very juicy. My DW, picking at the turkey like the guy from A Christmas Story, said it was salty, but very good She loves salt, but if she mentions it, she really means it is probably a little too salty. I should have followed @Henrik's lead and went with a 4-5% brine solution. I didn't notice the saltiness deeper into the bird.
Carved and deboned the entire bird. Here is a section of the breast:
My son popped into the kitchen and asked for some breast, so here is my only plating pic:
He's a minimalist, so that's all he wanted.
Delicious bird, just a little salty. I've already carved up everything, so I will serve some for a dinner or two, make some chili with beans, and probably have it on some sandwiches.Last edited by HotSun; January 6, 2025, 10:53 AM. Reason: Corrected my comment about the seasoning and salt.Comment
-
Thanks Henrik. I don't account for the water in the meat when mixing brines, so good idea. Typically I shoot for 5-6%. This time, I went with dry volume (1 cup kosher salt) to 1 gallon of water, following Meathead and Alton Brown's guidance. I weighed both: .276 kg salt to 3.8 kg water. Next time I will use weight and a salt-free rub.
I checked the seasoning I and it has a little salt, not much, but maybe enough to make a difference. I'll need to account for that when I roast chickens
-
First attempt at wings on the OG.
Comment
Comment