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First grilling on my new Weber grill. Went with the $600 model but a nice upgrade to those cheap rolled steel grills. Pat LaFrieda premium meat purveyors 8 oz filet. 2 10 oz skirt steaks. Shrimp with a New England seafood rub. Twice baked potato side. Apple walnut bread pudding to top it all off. Grilled with love for the mother of my son. Best mom ever.Attached FilesComment
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Filets for my wife & I (kids gone at friends). Dry brined a few hours ahead of time and left on kitchen counter to slowly rise in temp. Seasoned with coarse pepper, a very light dose of Meathead's Tuscan Herb, and a little extra garlic powder.
Used only well lit Jealous Devil XL briquettes, I've become a fan. Front sear. Taken to 130-135. Small pad of grass-fed butter and herbs once plated. Served with shrimp and baker taters, accompanied by a tannat wine (a big bold red).
The shrimp were the pre-cooked & peeled variety, unseasoned but salted well naturally, and were excellent dipped into the buttery steak juice.
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Pork tenderloin, pork loin with zucchini/squash and potatoes. Then chicken drumsticks with corn.Comment
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Baby backs from Saturday night. Haven't done these in a while but they turned out good
Then there is Mojo pork on Sunday for Cuban sandwiches. This is after sitting in the Mojo marinade for 24 hrs.
And here's after coming off the gasser. Started at around 400 degrees for forty minutes, then dropped it to around 350 to 375 degrees for about another three hours. Probed anywhere from 168 to 172 degrees
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Tonight’s dinner was a mushroom and bbq pork risotto made with the pork tenderloin I smoked over the weekend. Talk about a fusion meal! A little bit of my Italian heritage and a little bit of my American heritage. This worked.
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I always make more chicken Katsu than we can eat because it's terrific as leftovers reheated in the air fryer. Tonight we made a variation on Chicken Parm with Saturday's leftover Katsu cutlets and it was great.
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hoovarmin continues to impress me with the gourmet leftovers. Wow!
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@texastweeter Too long to comment in my post so here is my daughters salmon burger recipe;
"I don’t have an exact recipe but here’s a rough overview:
1) Remove skin and bones from salmon filet, chop into chunks, then pulse in a food processor until the consistency resembles something that would allow you to form a patty
2) Season the salmon mix however you want (I did salt, pepper, onion powder, garlic powder, and paprika).
3) With your hands, form into patties of your desired size
4) Grill on pre-heated stainless steel, heat turned to medium-low. About 3 minutes on each side
5) Toast brioche buns on the grill
6) Assemble your burger (sauces are required!)
- Sriracha mayo on the buns (3 parts mayo to 1 part sriracha)
- Bachan’s Japanese BBQ sauce over the salmon patty
- Arugula
- Tomato
- Avocado"Comment
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A friend got me a brisket flat from a local ranch so what better to do with it than make some pastrami. Attempted to build a sandwich similar to Katz's and I think it was pretty close.
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Smash burgers with Meat Church Blanco seasoning, Meathead's Burger Glop, American cheese, tomato and avocado.
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Prime grade ribeye from Fresh Market dry brined 24 hours, Sous Vide at 130 for an hour and a half, then seared in cast iron. We just ate this with our fingers, after finishing the smash burgers.The first sliced pic looks like it was medium, but after sitting for a bit you can see it was definitely med rare. Going into a food coma for a bit while I watch the Braves game.
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Jfrosty27 one of my daughters bought the ribeye yesterday and asked me to cook it for her tonight when she got home from work. I had to feed the younger kids earlier so we made the smash burgers, and then when Bret got home we gorged on this magnificent steak.
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Here's a pretty pedestrian cook based on this group's skillsets. Holy cow am I amazed every time I scroll through here!
This was a couple racks of BBRs for mother's day which we celebrated on Saturday, rubbed with Killer Hog's BBQ rub and sauced with Sweet Baby Ray's. This picture was taken just after saucing, because that's what the mother's like👍🏻. There were sides but these were the star.
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A simple meal of Momofuku noodles, some sliced pork loin I had on hand from an Adventures in Lunchmeat cook, soft boiled egg, garlic, green onion, and a simple sauce topped with some chili crisp.
Big deal, I hear you saying. The significance here is that this is the first meal my lovely bride has prepared since taking her fall and breaking her arm at the end of February. Her recovery could not be going better, absolutely by the numbers, and we're very thankful for that
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What to do with an 8 lbs bag of tater tots from the Costco Business Center? ATK Hot Dish. The picture is pretty terrible. I had it in a sheet pan and bubbled over in the oven baking it to the pan. It tasted good; like a shepherd’s pie.
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