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
Happy New Year everyone! Made a pot of Creole Chili for New Year's Eve. First time trying this recipe and it was amazing. I'll embed the video instructions below from @regularfolksfood because his channel is fabulous and he seems like he would fit right in here with us. My new favorite. Panhead John and texastweeter to chastise me for beans in 3,2,1...
My brother and I did what we are calling “Cheaters Gumbo Cookoff”.
His was Zaterans gumbo mix loaded with precooked andoui, precooked chicken, precooked okra, and tossed some raw shrimp. Mine was the Dry roux recipe posted by Donw.
The dry roux was was darker and had more flavor. The flour cooked in half the time I expected, almost burned it 😳! We liked them both and had a fun New Year’s Eve!
Salted this Snake River Farms prime riBeye in the fridge last night and too lazy to sous vide so i just put it in the oven to an internal of 100, heated up the CI as hot as it gets with some melted beef fat.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Decided to skewer up some shrimp…first marinated in soy sauce, a little lime juice, a little fish sauce, garlic, pepper, shallot, turmeric, and a pinch of sugar. Made a quick Thai peanut dipping sauce to serve.
Still getting used to the Performer. It feels significantly smaller than my Summit. But at least I can use a rotisserie…and I don’t have to figure out how to move that thing for a while. LOL
I need to cut a couple of bricks so that they fit the charcoal grate straight across…so that I can get stuff closer to the fire.
Stuffing, mashed taters, and egg waffles. I keep seeing folks put almost anything but waffle batter in waffle irons so I tried a mix. Turned out well, surprisingly.
I didn't cook this - 1701 BBQ had a New Year's lunch special: 1 1/4" Pork steak, black-eyed peas, smothered cabbage, and corn bread. It was really good, maybe need a little more salt on the pork though.
I have ham in the smoker, cooking down some garlic, onions and smoked salt pork (I was out of hocks) are simmering on the range in some venison stock for braised collards, black eyed peas are soaking. Cornbread will round it out. Out traditional self provided (except the corn meal and dairy in the corn bread) new years meal.
After Christmas we froze the ham bone and diced up leftovers.
Today, we made some lucky beans, a couple recipes suggested peperoncinis. They absolutely take this pot of beans up a level.
Only other ingredients were chicken bullion cubes, a bay leaf, yellow onion, a few cloves of garlic, garlic powder, black pepper,diced tomatoes, and crushed thyme. No salt was necessary.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
A cheapy ribeye from the local mom & pop grocery store on Mgr's Special at half price, so about $11, the wife & I split it. I first grilled it indirectly at low temp with a small handful of charcoal and a small chunk of wood for about 15 mins to get some grill flavor then seared the daylights out of it on the griddle while she sauteed some shrooms and broccoli. A nice red wine accompanied it. Couldn't tell it was a cheapy steak, or that it was past medium rare, it was fantastic.
We listened to old favorite 80s & 90s songs on the Google Home mini while we dined. The boys were out of town at their friends' so we were empty-nesters.
barelfly Heck yeah! For the pop radio end of things, look up Roxette "Joyride" (radio edit, preferably), Linear "Sending All My Love", Sly Fox "Let's Go All The Way", and Siouxsie And The Banshees' "Kiss Them For Me"....blast from the past man, and some great gradeschool & teenage years songs!
Got a bunch of cookbooks over the holiday. One of which was one on English savory pies. Here’s my ham handed, rookie mistake riddled, first attempt. Chicken mushroom tarragon pie. Dessert was a riff on coffee gelato… tiramisu!! Ooph. So good.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Today we had Yvonne cooking up a storm in the kitchen, with black eyed peas, turnip greens, mashed potatoes, biscuits (she was out of corn meal) and fresh baked home made apple pie!
My measly contribution was a pesto and provolone stuffed pork loin. And I was so lazy I front seared it and finished indirect to 140 all on the Weber Genesis…
We delivered meals to all the kids as there were a couple of sick grandkids and one sick daughter in law, finishing our stops at one of the daughters house where folks were not sick, eating with them.
GolfGeezer it was pretty easy knife work with a sharp fillet knife, cutting about 1/2 inch above the cutting board, and unrolling the meat as I went... just be careful and don't cut through all the way! Once I fully unrolled it, I covered it with some plastic wrap and beat with a rolling pin to flatten and even it out, before spreading the pesto and laying out a dozen slices of provolone.
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
Rancho Gordo Domingo Rojo beans to make a great pot of Red Beans and Rice!! A few different types of andouille sausage and one Opa’s beef sausage thrown in there with the good stuff! HNY everyone!
Comment