Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Rancho Gordo scarlet runners and rice, with trinity/mirepoix (is it legal to use both?) and ham.
I usually cook the rice and vegetables in the bean water, but I don’t like the way everything looks sludgy when I do that, so I cooked the beans first, then made the rice and vegetables and stirred the beans in.
Chicken lasagna primavera from an old Tabasco cookbook. The darkness of the mushrooms, onions, and zucchini is a contrast to the traditional red sauce.
I made chicken soup today, but cheated by using a Costco rotisserie chicken. I removed most of the meat from the bones and simmered the bones for several hours in water with some chicken bone broth and spices. Then I strained everything out and added the veggies to the soup and simmered for an additional 30 min. Then I put a bunch of shredded chicken in the pot to heat through. In the meantime, I had cooked some brown rice.
We ladled soup into bowls and added some rice. It turned out mighty good, and will be repeated.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Picked up a full pork roast at Costco yesterday to chop out, but saved this section to slow cook on the Weber. A few sugar maple chunks with Santa Maria rub and as it got towards the end, I hit it with a little Blues Hog Original Sauce. It cooked up excellent, but my last pick didn’t turn out due to it being a bit dark. Tasted excellent though!
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
My neighbors went strawberry picking today and shared the bounty with us. I sliced some of them up and doused them with sugar and Grand Marnier until they gave up their juices and served over angel food cake and vanilla ice cream. Also, A big fat NY Strip.
Marinated lamb lollipops in a mixture of Dijon mustard, garlic, olive oil, fresh rosemary and a house seasoning from my local butcher’s market while the grill came to temp at around 450°/500°F. Preheated a cast iron pan and seared the lamb for about 1 1/2 min per side. Really quick cook. Let rest for less than 5 min. DELICIOUS!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
This was a quick, cheap, and quite delicious weeknight cook: baked chicken taquitos.
I picked up a $5 rotisserie chicken and shredded it. I seasoned it with Meat Church's Dia de la Fajita (not my favorite Mexican-style rub, but it works) and also put in a decent amount of shredded Mexican cheese.
I then microwaved some corn tortillas and filled and rolled.
Into the oven they went at 400 F for 20 minutes, rotating once. (I was going to do this on the pellet grill but the wind was a bit fierce out there today!)
Served up with some pinto beans, salsa and chips.
Not the most spectacular thing in the world, but quite tasty. I may do thirty minutes next time for a tad more crisp. Also, don't have your taquitos so close to one another like I did as the sides won't crisp up well. Leave some space.
I also wanted to top them with a salsa verde, but ran out of time.
Decadent Tuesday night dindin. Haven’t made a steak in a while. Nor fries - first time using my tallow for fries. Pretty tasty. That kale salad from chef steps w parmigiana, golden raisins and pine nuts is a winner.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
This was my late wife, Leeza's specialty - Shrimp Scampi. In fact, it was the first meal she ever made for me. I have yet to master it at her level, but I am enjoying the journey there. I know it isn't Saturday, but the shrimp is only $2 more per lb so what the heck.
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