Wing dings on the pellet smoker. Nashville Hot seasoning. Picked up a couple bottles of Buffalo Wild Wings sauce. Parm garlic and Nashville hot. Tried one dry and was pretty happy. Might skip the sauce
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Last edited by Smilner; December 22, 2024, 07:15 PM. -
I’m reposting because Michael_in_TX asked me about the flavor of this particular pizza. And then the Fall thread closed. It was just, meh! I scaled the recipe to half. I may have messed up scaling the salt. Usually every dough I make from American Pie is spot on regarding flavor. And I made a simple sauce of just roasted fresh tomatoes. Weak.
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Baked (well, microwaved) potato loaded with bacon-pepper seasoning, butter, leftover gochujang pork butt, Stubb's Spicy BBQ sauce, and jalapeños. Yum.
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The traditional Christmas Eve meal for our family is chili. Our younger daughter will be here tomorrow evening and Tuesday but then she and her husband will head down to Sarasota for a few days with his family. Then the big Christmas dinner will be Friday (I think) as they come back through. That's when I'll cook the Wagyu Gold brisket.
At any rate, I decided I didn't want to spend all of Tuesday cooking instead of visiting, so I made the chili today to just rewarm on Tuesday. I decided to do a double batch so that maybe some can go down to Sarasota.
It's really hard to beat the angus chuck roasts from Sams Club. Here are today's after an overnight dry brine.
I hit them with Meathead's Red Meat rub and then they went onto the LSG Adjustable at 275 with hickory chunks and cooked to 170.
A less than honest person could have sold this stuff as premium brisket. I couldn't believe how juicy this was:
Since it was a double batch, I used a LOT of guajillos, anchos and a couple of pasillas. I hydrated them in a quart of beef broth on simmer for 20 minutes or so after blooming in a hot pot. That made a really dark chile paste in the blender:
Here it is fully assembled. You can see how full it is in my biggest stock pot:
I opted to simmer in the oven as I feared I would scorch the bottom if I didn't stir it enough. Yes, we do beans. That's just the family tradition. I was happy to be able to move it up to chuck roasts and dried chiles so I'm calling it a win. I will rewarm in the oven, too.Comment
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A few weeks ago I remembered we had a new Wild Fork Foods store here in town and decided to pay em a visit. While there I rummaged through their Porterhouse steak bin. This was the smallest one I could find, 2.5 lbs. and about 2” thick! 😳
Dusted with Extra Fancy Uncle Chris’ Gourmet Steak Seasoning…
Shocking but true! 🙄 I reverse seared it with a chunk of hickory over the vortex…
Sides were some Potatoes O’brian with a little bacon added…
Pretty impressed with Wild Fork so far. Even though it wasn’t Prime, Choice ain’t too damn bad! The strip side of the porterhouse was very tender, the filet side….👍👍 Overall this was one of the better porterhouse steaks I’ve done.
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Yowser!! Great looking meal John! Gotta look for that at my WF store. -
Thanks GolfGeezer ! It was big enough for 3 meals out of it, one of em as a steak sandwich.
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This is not so much about about the SVQ spare ribs as it is about the sauce from my SS UncleSpike this was the OG Sticky sauce. And it was dang sticky! BUT, not crazy sweet and it was super balanced. I finished the ribs over some red oak, brushed with sauce and moved the ribs over direct heat the “set the sauce”. Good stuff! Served with tater salad. Steamed broccoli, not shown, Panhead John
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Spiral Slaice Ham--My first time. 6/10 appearance, 8/10 tenderness, 9/10 flavor
I can truly say the 9 lbs ham was worth the $7.00 paid.
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Reverse-seared lamb rack on the Weber gasser. Dry-brined, rubbed with herbs de Provence.
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With all the holiday cooking including New Years, be sure to post your meals here. It will be great to see what everybody is up to.Comment
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Made some poor man's al pastor with boneless skinless chicken thighs, using the nifty Brazilian skewer pan gifted to me by my Secret Santa SmokingSteve. Full details over in the Ho Ho Ho thread.
Whipped up a marinade and soaked the chicken all day. Biggest lesson learned is that this took way longer than I had expected (having zero basis for any expection in the first place). Piled up the meat and ran it in the Copperhead pellet rig. Needed to keep bumping up the set point to try to get it to finish, but it still took until 8:30pm (started at 5).
But super delicious! Nice and tender, made for wonderful tacos
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Carnitas tacos with roasted poblano/tomato/onion and habanero salsa, topped with queso fresco and crema. I put the vegs on the rice, too!
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You know we got a couple spare bedrooms if you wanna be a live in short order cook, right? -
I don’t know how or why, but a veil has been lifted, and I see how all this stuff works. You can make anything into anything. Tradition guides you, like it should; other folks have been down this path, too, and have seen the truth. But give me ingredients and I can make food.
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Some pre-Christmas Thai red curry with zucchini and chicken. If you barely allow the zucchini to cook it mimics Thai eggplant for the texture boost. We love it.
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texastweeter it's so easy to make when you have the real curry pastes (or make your own) and know to reduce a 1/4 of the coconut milk before adding the paste to the pot. My kids love it and I'm slowly adding more and more curry paste to build their tolerance. -
I have a good friend from Pakistan, he jokes and calls my Texas chili "redneck beef currey". He and his wife are also constantly amazed at my tolerance for spice, says he want me to come with him back to Pakistan some time because apparently everyone there thinks Americans can't handle heat.
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Getting ready for Christmas Eve and Christmas today. My Oma’s Carne Adovada and Posole for Christmas Eve New Mexican style and also have the pork rib roast frenched and tied up into the crown dry brining! Still have cheese cake to make
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Cooking a number of things for Xmas, but the first is the Maple cured, hot smoked salmon (that you may well have seen me post about a few times). The light is terrible because I smoked the fish after it got dark (which is about 4pm here right now. lol)
This morning, my wife went to the shop, my youngest stayed asleep and my oldest got up with me, so together we made a Dutch Baby (A Kent Rollins recipe, though I use different spices).
This too I make fairly often because it is very easy.
For Xmas day (not generally celebrated here in Sweden) we will have our neighbours and a couple of friends over. 6 adults (out of which one is a vegetarian) and 6 kids. I will try to do a post and pictures, but I *may* have gone slightly overboard on the meat...Comment
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I'll second Oak Smoke but have mine on an onion bagle with cream cheese, red onion, capers, black pepper, horseradish, and a dill sprig.
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