Sous Vide Ribeyes and eggs cooked in bacon fat
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Nothing extraordinary here, but I wanted to try the cheapest toughest cut I could find at Sam's. So, stew meat won out because it was reduced for quick sale. Cut out the touch pats and sliced against the grain and the made a great beef and pepper dish with bell peppers, onions and sliced cherry tomatoes. Pre marinated the sliced meat with baking soda, sugar and water. The sauce that was Aldo added was a soy, cornstarch and ginger mix. Meat was nice and tender. Next time, I would like to see if I can do it over a griddle instead of in a pan on the stove. Ket me know your thoughts.
Thx
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I phoned it in tonight. Chicken legs in the air fryer, seasoned with Paul Proudhomme's Meat Magic. Boiled asparagus with balsamic glaze and percorino Romano, and Red Lobster cheddar bay biscuits.
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Ok, didn't go to the pub so I tried to bring the pub to me. I loosely call this a pub burger. I would have preferred on the Spirit but let's just say it's April in Massachusetts. So on the Sizzle. 5 oz. Chuds SnakeBite, bacon, american cheese and Zias Hot Hatch Chile Pepper. On my last kaiser roll. Oh no, another bake coming up. Ignore the potatoes. It a recipe that works well on the grill. 2nd time on the Sizzle. Texture not right.
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The weather service posted a Red Flag warning the other day, so it was a good time to use the Ninja Woodfire on the lanai. I'm on my last bit of Famous Dave's Devil's Spit rub. When I was in Dallas last month, I could not find any at the Krogers I visited. Yes, I can buy it online if I want to spend a lot on shipping. I'll get some this summer at Menard's when I'm up north.
Fake smoke ring courtesy of Prague powder.
I made a fresh batch of Lexington Dip, but had been meaning to do something different for a while with this:
The label says True Pitmaster's Choice, so it has to be true.
Open Pit is a good starter to riff on. It's not too thick and is more tangy than sweet. So I mixed 1/2 cup of Pit with 1/8 cup of Lexington Dip in a saucepan and heated it. Not bad! I'll try this again in a few weeks after the Dip has had a chance to come together.
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Tom Kha Gai for Thursday night dinner in Neptune Beach.
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I love Tom Ka soup. I'll have to look for it when I get home but I have the recipe from the very good Malee's Thai Bistro in Scottsdale, AZ -
Hedgehog BBQ I used the recipe from Woks of Life and I'd love to see your recipe.
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Chicken parts on the infamous LG pellet grill, seasoned with my AP rub. My family doesn’t want it cooked any other way now.
p.s. I promise to use and post more about this fantastic cooker I won.Comment
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Well, last night I was told to feed all my girls (Yvonne, 27 year old daughter, 4 year old and 2 year old granddaughters) steak, around 4pm. I decided I didn't want to hassle with digging frozen strips or ribeyes out of the deep freeze and thawing, so off to Publix I went. They had T-bones for $9.99 a pound, and I picked up several nice ones, seasoned them with Uncle Chris's steak seasoning (thanks fzxdoc !), and then went out to decide what grill to use.
All the yellow pollen on everything made me decide to go for less time out there breathing it, so the cover came off the Genesis, and preheat was on. This was my inaugural cook for the new stainless flavorizer bars and the new warming rack. I broke them in good!
While you flip steaks, you need the proper supplies out there with you.... and no, that is NOT Coca-cola. It is a 10.2% ABV Old Ale (English style), from my taps in the garage. Check out what's on tap here: https://taplist.io/taplist-57685
I then proceeded to flip those suckers on the cast iron grates, turning every minute or two. I conveniently put MY steak (the biggest) in the center of the grill, between two burners, and the two I want more done for the girls over the end burners.
Back inside...
And plated! We had baked potatoes, AND I bought a salad while at Publix, but everyone said forget about it, so meat and potatoes it was!
I will confess, I am not the man/glutton I once was. There was no way I could finish either the huge steak (almost 1.5 pounds, including the bone) that hung off my plate, or the huge potato. Leftovers are probably tonight's dinner...
I will say that I may have gotten a better sear with the flat of the grilgrate panels, but they were on the shelf UNDER the grill and had some amount of pollen on them, so I went old school. And a charcoal sear would be better as well, but when you have hungry girls, you don't make them wait that extra 30 minutes to get a chimney of charcoal going. Say what you will about gas grills, but being 500 degrees and ready to go in about 10 minutes is pretty nice...Comment
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Back in college my brew club entered and Old Ale with treacle in a contest. The comment was "not to style" and my response was "Learn your British beers!"
Steaks look amazing!
Now that my local watering hole is closed I need to get back into brewing. Main problem is the keggerator is back in its original refrigerator configuration due to a bad compressor in my other fridge. -
58limited yeah that’s pretty bad, since treacle is a traditional ingredient for an Old Ale.
I have plenty of local breweries but look at home brewing just like I do cooking and BBQ - it’s a creative outlet.
Find a cheap extra fridge on Facebook marketplace and turn it into a new kegerator, or free up the old one.
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Kinda not sure where to post lol. If this is in the wrong spot please move and post text so I can be sure to post in the proper area.
So, I made a homemade version of the Stouffer's macaroni and beef my favorite tv dinner :<). Could have used a little more tomatoe sauce but was pretty tasty.
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