Grilled white sea bass on the Weber gasser. Seared cauliflower with anchovy, lemon, and capers on the side.
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Leftover prime rib - made French dip squares.Attached FilesComment
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Part 1 Christmas Roast: Broke down two 4-bone roasts. I cooked the eye of the ribeye roast away from home where were have Christmas dinner on an old (10+ years old) Weber Kettle. Part II to follow....Attached FilesComment
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Part II Christmas Roast Ribcap Steaks: Smoked these on my new Searwood and then seared. I pinwheeled one of the ribcages because it was so thin. Seasoned with Holy Gospel. What a tasty hunk of meat.Attached FilesComment
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Got some Hoppin’ John goin’ on. Not gonna have time tomorrow or Tuesday.
Pretty straightforward. I paid attention to Rancho Gordo’s instructions for black eyed peas and rice, but winged a lot of it. I had a ham bone instead of bacon, and half a red bell pepper, too. Their recipe called for cooking Carolina Gold rice separately, and drying it in the oven; I’d never heard of such a thing! When the beans were done I still had 4 cups of water, so I cooked the rice in that, separately, because you NEVER toss the pot likker. Then I dried them in the oven, and mixed them back into the beans.
It’s pretty damn good, but black eyed peas and rice is always pretty good!Comment
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Just a plate of burgers? Nope, every time I trim ribs, pork or beef, the scrapes are cut up and baged for grind.
The burgers came from my scrapes!
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Picanha from the freezer. Did some distance to cook this. Took forever to finish, but the results were pretty spectacular. Just salt to season. The singed fat adds a ton of flavor.
With jacket potato and garlic parmesan roasted cauliflower.Attached FilesComment
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It is said only a fool would cook a meat type for the first time for a major meal, like Christmas dinner. But, as God as my witness, I am that fool. (h/t Gomez Addams). I’ve never smoked a turkey but we had a spiral ham in the oven and I was ready to get experimental with a bone-in turkey breast. Seasoned it with some Kickin’ Chicken herbs.
I used one burner on my 3 burner grill (350 degrees) with the turkey on the cold side. I took the grate from the hot side and put 3 apple wood chunks on the flame guard to add smoke. Cooked it for almost 2 hours till it hit 160 degrees. Wrapped it in foil and let it sit for an hour while the sides finished. Result: tasty, juicy, and perfect skin. No leftovers.
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Sous vide a Porter Road chuck roast. 32 hrs @133F. Salt and pepper and seared on the Weber gasser. Sliced and served with All-Time "Proprietary" steak sauce and Richard Chrz's roasted potatoes.
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Great looking plate. I have to try Richard Chrz's potatoes.
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Here is my annual Prime Rib dinner sharing with my lifelong best friend and his wife. Big thanks mrteddyprincess my secret Santa for the gift certificate from our local rancher/ butcher. This prime was cut it with a fork, melt in your mouth tender. Roasted potatoes and creamed spinach for the dinner and shrimp and goodies for appetizers. Notice the carving knife set. That was given to my parents in 1945 for their wedding gift. Antler handles, very cool.
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fzxdoc. 225 F convection roast mode makes you look good.
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She wanted Cornish game hens…so Cornish game hens we had. LOL
Besides, it gave me a chance to try out the new toy. ;-) Had it together this morning…cleaned it, ran a boatload of charcoal & stuff through it and figured it was good to go. It was indeed. The Weber rotisserie forks are HUGE…so I had to get creative, especially as I only have two at present. Grabbed a couple 17” skewers and “stapled” them all together. Made a quick lemon, garlic, and herb rub and away they went. Served them with a mushroom risotto and fresh green beans.
The charcoal baskets were originally pushed to the sides, and only placed in the center at the end to crisp up the skin a bit. Managed to char the wing tips, but having never used a kettle before…I think it’s an easy fix. (Yep, never used a kettle…the closest is my WSCGC.) It doesn’t seem like a lot, but the kettle appears SOOOO much smaller than my Summit. O_o
Used a couple of RFX probes and they worked perfectly fine. Only used two because I thought three would definitely be overkill.
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RonB Ya know…that makes perfect sense. And why I didn’t think of that is beyond me…
When I cook turkey in the oven, I have that thing cranked up…and once it has a nice tan, I tent it and turn the oven down. No reason why I couldn’t give these things a little colour before I move the baskets. Derp LOL
Thanks for the reminder.
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Grilled octopus and arugula salad in a lemony garlic vinaigrette on a bed of strozzapreti.
It was way too windy last night to fire up my Weber kettle, so I used the IR searing station on my stove. It worked pretty well, giving the octopus a nice char even if it didn't have the smokey undertones from a charcoal and wood fire.
This was my first time cooking octopus from raw, and it was fairly easy. After cleaning the octopus, I boiled a pot of water deep enough to cover the thing, and added an onion, some peppercorns, salt, a couple of bay leaves, and some red wine vinegar. Once the water was roiling, I dipped the octopus in it three times for about 30 seconds per time, just until the tentacles started to curl (I don't kniow what that does, but that's what my grandpa used to do). Then I threw it in, turned the heat to low, covered it, and poached it for 40 minutes--at which point a knife slid into the thickest part with no resistance. I let it cool a bit, cut it into two-tentacle sections, rubbed it with EVOO and S&P, and tossed it on the searing station for about 5 minutes per side. It was a little crispy on the outside and perfectly tender on the inside. I'll definitely make this again (as per my wife's request). Maybe with a bigger octopus next time.
Oh, the head turned inside out while poaching and didn't look appetizing, so Leo got it as a topper on his dinner. He had no complaints about it whatsoever.
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Breakfast, bacon, eggs, and little oranges
The bacon was sliced in half to fit the frying pan.
Fired with water added, Crisped up, served
Next Bacon, smoked on the Pellet Grill, followed by in the oven
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Burn ban in our area was lifted just in time for our traditional NYE rib cook!
Six racks of baby backs, dry brined.
Used mustard and avocado oil as a binder for my slightly modified MMD.
My wood guy is MIA, so I had to settle for some hickory splits I picked up at the orange home improvement store.
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NYE Rib Cook PART 2:
Hickory fire burning strong. Pit ~250°F…pretty solid temp difference in my vertical pit.
Four-ish hours on the pit had these baby backs ready to go!
Memphis-style dry ribs with my modified MMD. Sauce will be served on the side for those who desire. None needed with these tender, flavorful ribs!
Happy New Year, Pit Family!
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