Set up the kettle early this morning with a snake ring prep some baby backs, getting them ready to go on the kettle.
The starting torch is found on Amazon,The starting torch is found on Amazon, JJGeorge Grill Torch Charcoal Starter
I have always been load the cooker shut the door and leave the door shut style cooking, today is the first time that I went to try spritzing, 1/2 apple cider vinegar and 1/2 water very light spray every hour,
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
It's cold, the wind won't quit. A deep snow pack and the driveway was an ice rink until I treated it today. That being said, let's eat.
A break from protein and a bit of an Italian spin. Ravioli Casserole. Cheese raviolis prepared per directions. Pyrex, layer of sauce then 4 raviolis.Topped with my grated parmigiana cheese then sauce. Another layer of 4 raviolis and repeat. The good news I made 2 portions. So I get to repeat. I made garlic butter today. I nice add with the french bread.
Michael_in_TX I've done this in the past. I took a break from meat. But add crumbled sausage, I do hot really adds another layer of taste. Any meat will do to your liking. I suggest crumbled. And I layer on top.
A couple months ago my wife came to me with this idea - I think she saw it on Instagram or something. Used four-cheese ravioli, my homemade meat sauce, ricotta, mozzarella, and Parmesan. Three layers in a casserole and it was delicious…not to mention easier to serve than traditional lasagna.
Got home from work at 5:20pm and by 6:30pm I just about ate myself sick on this: Paul Prudhomme's Crawfish Etouffee. I ate a big plate and put 3 1/2 pints into the freezer for later.
RecTeq RT-700 Pellet pooper
Weber Genesis 1000 LX gasser w/Grill Grates
Smokehouse Little Chief II Electric smoker
Thermapen ONE
MK4 Thermapen
ThermoPop
IR Gun
2 Channel Smoke Alarm
Green Mountain Grills Wood Fired Pizza Oven(use it on the RT-700)
Outdoors person(Hunting deer & waterfowl, backpacking)
I’m jealous too. I live just down the road from Andrrr This time of year is a real challenge. I haven’t cooked outdoors in quite a while. I’m clearly not as manly as Spinaker 🤣 My RT-700 “Bull” is lonely.
It's friggin' cold and a batch of loaded baked potato soup sounded perfect, so here we are. Alright, alright, I cheated on the potatoes but it sure hit the spot anyways.
A few weeks ago we had a cold spell (for us) and got our first rain of the year. That made our family crave potato soup. I loaded up a couple recipes into Paprila…haven’t made them yet. 🤦♂️🤷♂️
Now I have THREE potato soup recipes staring at me. Supposed to be in the 70s and 80s for the next week, so it may be a while before I get to them, but I’m committed to making all three this winter!
Two 2.2 lb prime tomahawk steaks from Wild Fork ($52) plus three Costco prime NY sirloin ($20 ea). On the plate sirloin is on the outside and rib eye in the middle.
The snow can't stop the grill! Seattle style teriyaki is one of my favorite simple meals. I have made my own sauce in the past but Bachan's is very, very close to the flavor I have had in Seattle at a number of different teriyaki joints and better in some cases.
I marinate the chicken thighs in some Bachan's for a couple hours and then grill it directly over the heat. Towards the end I glaze it with a quick splash of sauce and serve it with rice and some gyoza if we have any in the freezer.
This is one of those meals I could easily eat and enjoy 3 or 4 times a week. And it is easy to make enough to have plenty of leftovers.
It's stew season, so why not make almost 16 quarts of Brunswick stew?
Smoked a pork butt and a bunch of chicken thighs a couple weekends ago. Wifey was out of town and I got bored. Figured I'd spend my time making glorious stew for friends and business partners. First stop was our local Bi-Rite for proper quart stew containers. Paper based with a waxy layer, heavy duty with tight fitting vented lids.
made about 14 quarts total and ended up with one here for us. Mission accomplished.
A friend gave us a brisket (looks like most of the flat was cut off, so only part of flat and point). Anyway, cooked it up today on smoker using Franklin’s brisket rub. Turned out pretty awesome but was a little over cooked on the part of the flat that was there. Served with some baked beans and steamed broccoli with brown butter.
This morning my youngest asked for fried chicken. Who am I to deny a request?!?
Dry brined boneless, skinless chicken breasts that I pounded thin (even). Made a milk and egg bath seasoned with salt, pepper, garlic, paprika, and parsley in which the chicken pieces marinated for 20 mins.
Flour, corn starch, baking soda, salt, and my chicken rub (black pepper, garlic, paprika, parsley) for the batter.
Dutch oven filled with a few inches of lard to fry the chicken.
Served two ways tonight: sliced on top of a Caesar salad, and as a fried chicken sandwich on brioche bun. I opted for both!
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