Homemade corned beef. Then a veggie medley of carrots, potatoes, and cabbage. I used our Beefy-D rub on the corned beef. I cooked one in a sous vide at 160 for 28 hours, the other in an instapot for 1.5 hours because work ran late. Fired up the green mountain at 225 for 45 min to get some added flavor and get it a little crispy. Did the veggies on the grill as well then ramped the temp up to 400 at the end after the corned beef was done.
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“Smoked Corned Beef Sandwich on Sourdough! 🍀🔥 | SNS Kettle Magic”
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Brisket flat for sauna night tacos this evening. I already took the point off the Big Green Egg, It is just hanging out in the cambro. I took the probe out of the point and put it in the flat after I removed the point from the BGE.
I put this brisket on at about 8:30 PM, yesterday. I wen wth 225 F cause I wanted to let it ride while I was at the office today.
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Grilled up a pheasant on the Hasty Bake this past weekend. Overnight wet brine. Seasoned with Garlic Butter seasoning and Herbs de Provence. Spectacular, and would definitely do it again. The whole thing tasted like the most rich dark meat chicken tastes.
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I'm planning on cooking up some Haitian pork griot this weekend, so today I put together the pickled veg, called "pikliz", that goes with it. Any recipe that requires a dozen habaneros has got to be good!
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I’m so bummed….I was so excited to make corned beef Sunday..knowing that Wednesday would be an even better meal…Reubens with my homemade kraut!!!
I get home today from traveling to Austin excited for dinner. When I pulled out the bread from the freezer, I put a few slices in the microwave to defrost a tad and when I took them out I noticed chunks of something in the bread…I thought I grabbed the rye bread but as I look closer I smell a cinnamon smell….then look at the bag and it’s cinnamon and raisin bread!!!!!!! ARRGGGHHHHH!!!!
so…I do what any other New Mexican would do
grab the corn tortillas and make a New Mexican Reuben with Swiss, kraut and mustard! So mad that I didn’t look at the bag closer this weekend when I checked to see if we had bread. Oh well. Still enjoyed this just not the same without the rye! And this photo…it’s almost like the reubendilla is sticking it’s tounge out at me😛
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Well…..I didn’t cook it so hope the new sheriff doesn’t warn me😁, tonight was calamari, octopus, shrimp, scallops, and grouper while on spring break! (Have a tri-tip brining now for Friday smoke & seer if that helps 😁)
oh, did I mention wine?
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Indirect/direct seared small pork shoulder steaks. Great color but had to foil them at the end to get the tenderness i was looking for.Used some unsalted butter and Bachan's Original Japanese BBQ sauce for the final product.
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Last night my wife and and I shared the stove and made some Ethiopian food. It's one of the things we've really missed since leaving Northern Virginia. Alison cooked the ye'abesha gomen (collard greens) with homemade farmer cheese and I handled the doro wat (chicken stew with boiled eggs). Not pictured is the misir wat (red lentils) because they weren't done when the recipe said they should be, and we were too hungry to wait for them to finish.
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