My wife made salmon patties while I made another batch of high probiotic yogurt.
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posted via I Phone
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Wings, fries, Mac & CheeseAttached FilesComment
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Wings drowned in leftover PF Chang BBQ sauce knockoff. Sweet and sticky!! Served with homemade coleslaw (no pics of that). The vortex machine - the ones on the left look pale because that part of the grill was being hit by direct sunlight. All of them were nicely crisp, but still juicy.
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surfdog I get them from Wildfork, only place I can find that sells the whole wing.
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Spicy Beef and Broccoli - one of the chile de arbol got me! 🔥 🔥
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I was overdue for a ribeye, so I visited my local butcher and came away with a huge hunk of meat! Dusted it with Montreal Steak Seasoning and did a reverse sear on the Primo. This did not disappoint!Comment
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It has been far, far too long since I've done beef jerky. For Christmas, I got some jerky racks so I could do twice as much as I could do with the native grill grates.
Using my meat slicer, I made quick work of a 2.5 lb eye of round roast, partially frozen to make slicing easier.
I find using a meat slicer nearly indispensable for jerky, as annoying as it is to clean. Consistent slices is very key for this sort of thing. I do mine about a little thicker than 1/8".
Next, I mixed together a marinade of soy sauce, garlic, pepper, onion powder, cayenne, brown sugar, Worcestershire, smoked paprika, and crushed red pepper flakes. The meat slices marinated overnight for about twelve hours.
I then removed the slices from the marinade and patted them all dry, then arrayed them on my new racks.
Into my Chimp they went at 190 F for 90 minutes, rotating halfway through. (I accidentally had my Chimp on PRO mode; it really needs to be on PID mode for this low of a cook. The 20 mph wind gusts actually caused my first flame out!)
Here we are about to come off. (Those eagle-eyed will notice that only two of my three racks fit! Those even more eagle-eyed will notice that I've already eaten some of the pieces, fresh off the pit!)
And here we are drying out before going into the fridge. I ate half of this first batch for lunch.
This marinade was very good. Not as spicy forward as I would have liked, but a decent spicy aftertaste that pleasantly lingers. I'm going to try a different one next time, probably one with some gochujang in it. But in any case, every marinade needs soy and Worcestershire sauce. Yummy.
(Now that I can easily do two batches, I want to try lemon-pepper again. I've ever gotten that to work well; the lemon flavor just disappears during the cook.)Comment
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My parents had a dehydrated when I was a teenager. When I moved out on my own they asked if I wanted it. I passed…🤦♂️
Jerky has been creeping up on my “gotta do this” list so I’ve been eyeing dehydrators. Never thought of a smoker…guess I didn’t realize you could set it for temps that low.
Your jerky looks great! -
Andrrr These are the particular ones I got, but Amazon seems to no longer carry them: https://www.amazon.com/dp/B07X7WB831 Any similar would do just fine.
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Another round of Double-Smoked Chuck. Grass-fed chucks, Holy Cow and Holy Gospel seasoning. Cooked on the Searwood with Bearwood Bold BBQ pellets. These make great tacos.Attached FilesComment
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Venison and barley soup served with corn muffins and scorpion pepper hotsauce.Attached FilesComment
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It’s steak night at Casa Santamarina!
A coworker gave me a handful of Newport Pride steaks last month. Never heard of them, but looks like they use pasture raised beef and don’t use any hormones/antibiotics/etc.
No labeling as to cut or grade, but they look like well trimmed (I did ZERO trimming) New Yorks with nice marbling. Each of them weighed in at 10.7oz.
Dry brined for a few hours. Olive oil and a splash of Worcestershire, fresh ground black pepper.
Reverse searing with FOGO Black Bag (my new favorite lump) along with a couple filets my in-laws brought. No idea how they seasoned them.
Made a compound butter with rosemary and garlic for serving. Posting before final pics because there’s a solid chance I may not take any! 🤣🤦♂️🤷♂️🤣Last edited by Santamarina; January 6, 2025, 08:26 PM.Comment
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A New York strip bathed in a wonderful soy sauce. I thought I would achieve something a little different from a marinade or dry brine. Coated it a few times over a 24 hour period. The sauce tastes was modest, but accented the beef taste without an overpowering off taste. The brining effect was also very modest, for I had to add some Himalayan salt. Sorry for no after pic, but that was most interesting, so use you imagination. I cooked it in a Cast Iron skillet flipping unto 105 degrees so it would “rest” (not the resting de jour of the confused cooks out there) to bring it to it’s completed temp ready for eating. The steak was black as if painted with a brush with a lustrous black finish, although not a lick of charring. T’was delightful.Comment
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Haven’t made an omelet in years. I used to put *every leftover* into an omelet, but stopped eating eggs for a few years. Now that eggs are back the omelet is making its triumphant return!
For my first time back I kept it pretty simple. Three eggs seasoned with salt, pepper, and paprika. Diced bacon and sausage. Pepper jack cheese.
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Nice snowy day to make some tomato sauce. About 5 pounds of tomatoes from our greenhouse that we had frozen. A simple recipe that lets the tomato flavor shine through.
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Years ago while playing video games with my kids, I decided that I wanted tomato soup. Off to the kitchen I went. A few minutes later my eldest walks in and asks, “You’re seriously making soup? Right now?” Me, “Yeah, you want some?” He said, “Sure…I guess. I can’t believe you’re making soup from scratch right now.” It was at that moment that he realized that Dad can cook. LOL
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She wanted Shrimp Po’ Boys…so Shrimp Po’ Boys it was. LOL
Used panko for the breading…made a quick spread for the toasted bread, and whipped up a slaw.
All in all, pretty tasty.
Used my new toy…a TechChef butane burner. It works well and will remain in my ‘bag o’ tricks.” But there’s NO WAY that it will replace my Control Freak…unless there is no power within a hundred feet. ;-)Comment
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treesmacker (cont.) The soft-sided bag holds the burner, the non-stick griddle, the Korean BBQ pan, and a couple of grease/drip cups. It’s tight but it fits. Not super protective, but it keeps it all together. I’ve not used the griddle or pan yet, so no reviews from me for now. It DOES work just fine with my 6 qt dutch oven. (The one in the pics.) I have an electric fryer that I rarely use. A dutch oven does everything it can do and more. And it’s easier to clean. The portability is a winner. -
surfdog I have that exact dutch oven - even the same color. Thanks for the info.
I also have a 12" carbon steel paella pan that I would like to have a gas burner for; I wonder if the heat would be too concentrated toward the middle for that. It looks like the pan might sit far enough from the burner to let the flame spread a bit. -
surfdog well MCS struck again. I ordered the TECHEF burner, Korean BBQ pan, carry bag, and 8 pack of fuel. I haven't told the DW yet - I'm sure she'll be thrilled 😉. I plan to tell her it cost about the same as one nice meal out 😍. Thanks!
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My Wife and went out tonight.
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Here's a little something I whipped up Friday night with a chuck roast I had: beef barbacoa. Weather outside is not conducive for cooking outdoors, so I did this indoors with my pressure cooker. The roast was a little small for this recipe, exactly 1 kg, but it worked out nicely anyhow. Recipe is at the end of the post.
I seasoned and seared the chuck, then reserved:
...and moved on to carmelizing the onions and garlic:
(the chuck is on the left)
I deglazed the pan with tequila, as prescribed:
Added all the other stuff (sorry for the blurry pic):
Cooked at high pressure for 75 minutes, natural release. Removed the meat from the sauce and shredded.
Skimmed the fat, blended the sauce, and strained:
Wickedly delicious. As promised, here is the recipe I posted a while back with full instructions:
*** Bonus Cook ***
I finally got around to doing something with the beef patella my DW bought for me (she is so romantic). It is mainly collagen and bone, with only a tiny bit of meat. I kind of made stock, cooking 4 pounds of it for 90 minutes under high pressure, in a vegetable broth with some added veggies. I won't go into the gory details, but I was able to freeze a whole bunch of gelatinous goo for stock (coming soon) and save the bones for roasting. I chilled some of the liquid in a 1 pint carryout container.
This is what was interesting:
I think I accidentally made aspic.
Yeah, that is a layer of fat at the bottom. Well, I ended up adding the gelatin/aspic to beef base and ended up with a really, really good stock. (a nod to fzxdoc ).
For reference, here was my post asking what the heck to do with patella.
Some crazy stuff happening in my kitchen this winter. And that, my friends, is what I'm cooking.Last edited by HotSun; January 7, 2025, 06:58 PM.Comment
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