Mongolian beef stir fry, but with venison.
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I cooked wings in the kettle tonight using a Vortex and oak. I did light enough charcoal to get the oak burning, but I only added oak after that. I wanted to see if using oak was worth the trouble, and to see how steady I could keep the temp.
Steady is not a word I would use for the temp, but I did keep the temp between 350° and 450°. That was the dome temp. The grate temp seems to run 50° to 75° lower. The cook took a little over 40 min, and I added one small split twice.
The oak flavor was a bit more pronounced than when I add a chunk to charcoal, but it was good flavor. I will do this again when I feel like it, but it was not better enough for me to say no more charcoal. BTW the wings were very crisp coming off the grill, and stayed crisp until the were gone.
I do like the color oak adds to the wings though. This was about halfway through the cook.
Just before pulling and these are not burnt.
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Pierogi Pizza. It’s something my wife remembers from her school days so we tried to recreate it. Precook the crust a bit to give it some rigidity, drizzle on extra virgin olive oil, mashed potatoes made to your liking (we added heavy cream, butter, and Parmesan cheese), bacon, sautéed onions and garlic, cheddar cheese, and hot pepper flakes. Bake it until hot and bubbly, take out and top with sour cream and chives.
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Cheesy Chicken Skillet. Mia was deeply involved in this one. Idea from Chef Andrew Gruel's Substack feed. https://andrewgruel.substack.com/p/c...hicken-skillet
Last edited by hoovarmin; February 4, 2025, 06:30 PM.Comment
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I know I've posted before but.... I made the Texas Red Chili 3 weeks ago. As usual, I gave my S.I.L. some. Last week he was here to drop off the 7 y.o. grandson. I was just sitting down to have it for my dinner. He raved about the best Chili he's ever had. So meaty, and the taste and heat. He left with some more. I guess he mentioned it to his wife. And asked her do you think your dad would make me a full batch? Of course that got to me via daughter to mother finally to me. So, today, Brian's batch. Now, I'm going to respectfully take a bit to replenish what he received. But 90% is his. I did a quality test 😊. He does so much for us. I can't imagine how I would handle some of things he has done. Making this is a big thank you for being here. #family
EDIT: No questions asked and didn't request, in fact I told him I would take care of it. He wouldn't have any of it. We got about 2 inches of snow with a topping of sleet last night. He came over this afternoon after work and cleared the driveway. This is what im blessed with. I know I could have done it. The last storm was 4 inches of powder. I hate it but with the arthritis it is a struggle. We have a plow guy but it has to be 6 inches plus unless I put a specific request in. I'll cook chili for him anytime.Last edited by RichieB; February 6, 2025, 08:15 PM.Comment
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Smoked & seared the BOGO tri-tip I got from Publix. Sliced and served with a board sauce. Fresh oregano, rosemary, and thyme, along with some chopped garlic, olive oil, lemon juice, and salt and pepper. Had company over and was well received!Attached FilesComment
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This should count; You know my love of the "white" condiment, you may have heard me mention not eating any seed oils. I really liked Avocado based mayonnaise, but it was quite expensive. Problem solve, make it at home so today we present homemade avocado mayonnaise if somebody request I can share the recipe.
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A few days ago was my wife's birthday and her favorite dish is chicken parmesan. I spent a lot of time researching various recipes, and finally settled on Brian Lagerstrom's: https://www.youtube.com/watch?v=R7xAJkoQL5k
First, we must sharpen our knife. Have I mentioned how much I love this thing?
Next, we bread our chicken thighs after pounding them lightly to an even thickness: flour, eggs, and then panko mixed with grated parmesan.
After breading they go into the fridge while we make the sauce.
The sauce is essentially a garlicky-marinara sauce with nearly a full can of tomato paste. This allows it to be very thick so it won't run off your chicken. Here's mine nearly done simmering.
The chicken part is easy.....fry up two pieces in a skillet in about a cup of oil. 2-3 minutes a side until golden brown. Then to assemble, top each piece with a generous spoonful of the sauce, a slice of provolone cheese, three small slices of whole-milk fresh mozzarella, and finally a good dusting of grated parmesan cheese.
Under the broiler they go until that cheese looks like a pizza hut photo.
Oh yeah....
Plated up with some seasoned zucchini slices I threw in the air fryer for a few minutes.
Wow....this was good. If you're into cheese, this is it lol. Everything about this dish is so flavorful....the chicken....the breading (remember, it is half cheese), the sauce, which is delightfully thick, and the three cheeses on top. And it really was't that effort intensive.
My wife loved it. We traditionally have done Olive Garden for her birthday, but I think our Olive Garden days may be over lol.
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Cut up some chicken thighs, skewered then seasoned with Second City Sweet BBQ Rub. When the grill was up to temp, grilled chicken over direct heat, flipping regularly for even char and color. Moved indirect and basted with Old Town OG BBQ Sauce. Let tack up, pulling off at 175°/180°F internal temp. DELICIOUS!
Recipe idea from Fire and Smoke BBQ.
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Peruvian Chicken on the rotisserie chicken. This is my second try. I’m using Steven Raichlen’s recipe.
This really is a great recipe! You have to plan ahead because there are some unique ingredients. It’s worth getting them.
Peruvian Chicken
https://share.fireboard.io/AB3C46
Last edited by jecucolo; February 7, 2025, 09:22 AM.Comment
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The better half asked for beef and broccoli for her birthday dinner last night, but I’ve had a bit of a head/sinus cold and she didn’t want me to cook. So to repay her for bringing home Pho, I made her birthday request tonight. Yummy dinner for a birthday celebration!
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Curiously, at 2:49 pm exactly, I was hit with a bizarre craving for cheesesteak. (It might have resulted from watching Ethan Chelebowski do an Instagram video on it lol.)
So I give you my version of a cheesesteak shortcut. Get some Steakums (I have no shame, none!) going in a hot pan, add some sliced pickled jalapeños, and then top with white cheddar cheese.....
Top with a freshly made HEB everything-bagel submarine roll.....
Then get the entire thing off and wrap in some foil to steam.....
Then cut and serve.
For a "fake" cheesesteak on a weeknight, this was absolutely delicious!
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surfdog They are very thin frozen sheets of processed beef. When cooked, they approximate a cheesesteak texture. I don't find them half bad.
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The fam requested meat and vegetables tonight, so I picked up some NY strips. Not feeling like firing up
the charcoal/wood grill I tried a technique I haven’t used in forever…reverse sear with oven and cast iron.
Steaks went into 225° oven - after dry brining, of course - until they hit 110° IT. Pulled them and got a cast iron skillet to about 450°. Added a healthy dose of butter, rosemary, and black pepper to sear the steaks.
Served with baked potato, bacon green beans, and a side salad (not pictured).
Tasted so good I never got my phone out for the money shot, but they came out of the skillet just tipping 130° IT. The fam was happy!Comment
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Might be a Jersey thing but cutlets are a staple in our house. So easy. So crunchy and delicious.
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