Pork Belly on the BGE. Tough to beat.
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Fish Chowder and Focaccia after our Minnesota Blizzard yesterday. This is a once or twice a year treat.Comment
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This weekend, I smoked and braised a chuck roast on the PBC. Didn't really have a use in mind but wanted to do it for a while and finally had some time. I dry brined the chuck roast overnight and then hit it with a rub and onto the PBC for about 3 hours. I did nots chase temps or bark, just wanted to get a decent smoke on it. After three hours, I moved it into a dutch oven with some chicken stock and a heap of chopped onion braised it partially covered to a 275 degree oven.
It took about 3-4 more hours until it was probing tender all over. Final temp was around 205 but I really went for probe tender. It had a nice smokey taste but was very tender and juicy due to the braise. This is probably my favorite way to do a chuck roast. Shredded the roast and mixed with some of the stock and vacuum sealed most of it in smaller portions.
Did keep some to make a smoked french dip sandwich on a baguette with some sharp provolone cheese. Gave the baguette a nice toast. The crust on the outside of the baguette was hard enough to hold up to the dip in the au jus. 100% will make again.
Last edited by shify; March 6, 2025, 12:25 PM.Comment
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Some Kick A** Chili...I don't cook Chili that often, but when I do....
I did make my own chili powder using 3 dried Ancho chilis, 3 Guajillo Chiles and 3 or 4 dried Arbol chilis.
I seeded, seeded, chopped and toasted them up. Then blended with garlic powder, smoked paprika, ground coriander, cumin and some oregano. Wow...
I used 1 lb of cut up chuck steak and 1 lb of ground sirloin. Also some Rancho Gordo Pink City Beans and some dried Kidney beans. After that I didn't measure or write anything down. No recipe. I just went to town and created. Now I wish I did write something down. My wife, sister in law and mother in law did say it was the best Chili they ever had. I thought is was pretty darn good myself. Even better the next day for lunch.
I'm going to try again and jot something down this time.
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Testing out a grill/griddle for the miniRV today. I don’t have a lot of storage in the minni RV so the grill better be mini! My previous grill/griddle was a Coleman propane unit that used small propane bottles. Propane and wind was it’s nemisis. So today I got this Ninja smokeless griddle/grill combo unit for $99. I have 120volts whereever I camp so electric interested me.
Test run was burger and a Pattymelt. I’m sold! More cook space than the Colemen and no propane required!
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I have that griddle. Ironically, I took it out for a omelette brunch tomorrow. It is versatile as a griddle and grill with the 2 cooking surfaces provided. And you close the top, it's smokeless. Enjoy!
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I have always done stir fry in the wok, but it does leave the stove messy, so I used the griddle last night and it seemed a bit easier and left the kitchen clean.
I left the chicken tenders whole so I could brown them better.
I don't understand why the photos sometimes don't auto rotate. The first one didn't and the second one was shot in portrait mode...Last edited by Spinaker; March 7, 2025, 10:21 AM.Comment
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Tacos al Carbon.
(Yes, technically it is not 'al carbon' as it isn't done over charcoal, but this is what all the restaurants call it lol.)
Skirt steak marinated for most of the day in soy sauce, lime juice, and oil....going in a stupidly hot cast iron skillet.
Yum.....I do love that crust.
Diced up and put into some waiting toasted HEB flour tortillas.
Then covered with Rick Bayless' Roasted Tomatillo Salsa.
Incredibly good and I love Rick's salsa. It's incredibly easy to make and comes out quite pleasantly tangy and acidic, a good balance to the steak and tortilla.Comment
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This meat looks AMAZING!!! I'll have to try the method. -
SmokinNGrilln This is what I do....I get the cast iron up to 450 - 500 F and blot the steak dry. I have a little bit of oil (avocado) in the pan and add more as needed. I do two minutes a side, then I flip every minute until the interior is 135 F. If the crust gets to where I want it before I hit that internal temp, I will turn the heat down from high to medium.
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Still restricting our outdoor cooking to the Weber gasser for now. Grilled marinated flanken cut ribs and tenderloin kebabs. Sauteed beech mushrooms and Swiss chard on the side.
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Mrs. H and I tried a steak taste test last night. “Giant” store brand strip steak against “Food Lion” Pre 100% grass fed and finished New York strip.
Neither of us can remember ever eating 100% grass fed beef before.
Borrowed something from Malcom’s ribeye video and used Worcestershire sauce as a binder for McCormick’s Montreal Steak Seasoning.
Cooked on my Weber Performer using a mix of B&B and Cowboy from Walmart. These being kind of thin, I did a pre sear and finished on the cool side to approximately 130* internal.
We shared a baked potato, acorn squash and broccoli.
We enjoyed both but found the grass fed to be more beefier (?). We liked and will be definitely eating the grass-fed beef again.Last edited by HawkerXP; March 8, 2025, 08:52 AM.Comment
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My lovely bride broke her forearm in a hard fall about ten days ago and had surgery to repair it yesterday. Everything went great, and a full recovery is expected. While I've been waiting on her hand and foot (quite literally!) I've been falling back on easy to make comfort food that makes for good leftovers. This week I made what I think is the very first thing I ever learned how to cook, from my Mom, the good old fashioned tuna, macaroni, and cheese casserole, known by various names like "tuna mac" or "hotdish" or what have you. Cook some macaroni, add a large can of albacore tuna (we are water pack kinda folks), can of cream of mushroom soup, some chopped onions, a glug of half & half, and shredded cheese, then top with a layer of more shred. Baked at 350/175 for about an hour.
Haven't made this in years, but my lovely bride asked for a repeat, so it'll be on deck again soon
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Looks truly amazing. I've never made any kind of homemade MacNCheese. Can you share the recipe? -
SmokinNGrilln The recipe is right in the OP... last sentence of the paragraph. By "some" macaroni I mean a 1lb/450g package. A "glug" of half & half is about 1/4c/60ml. How much cheese and onion you use is up to you, we are very cheesy people so we are not shy on that front
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