Chops on the kettle
-
-
Jerod Broussard
Same here. Just took a few in to butcher this week. Getting ready for football season bbqing
-
Chickenwings on the kettle for lunch.. Vortex style..
Comment
-
Elton's BBQ , wow that looks familiar (and tasty). 😉 What did you season your wings with? -
Thanks Gent's Jerod Broussard HotSun @Michael_in_TX
I seasoned with Uncle Steves Competition BIRD SHAKE HotSun
-
-
My shortest SUWYC post: Blackberry jam.
Details here:
Comment
-
Pork Country Style Ribs. Kettle indirect at 250ish, cherry wood chips, then a quick direct sear to 137. I used Trader Joe's BBQ sauce. Sweet potato sliced, seasoned and done on the Spirit in griddle mode. Each was 8 oz. and I ate one.
Comment
-
Last edited by ItsAllGoneToTheDogs; July 13, 2025, 06:26 PM.Comment
-
We need some paella in our lives
Mis en place
the kettle is ready to cook!
perhaps a bit too much for this CS paella pan
and we are cookin’ away!
and ready for service!
Comment
-
HawkerXP - All the stirring occurs prior to broth. once the broth is in the pan, you let it go. cover the kettle and let it go for about 20-30 minutes depending on the temp in the kettle, until the liquid is absorbed and rice is cooked through.
But it did spill over the edge a little a few times I should have only cooked 3 servings in this specific pan.
-
-
I'm sure I got this idea from someone around here, so here is eggroll in a bowl (recipe at the end):
Since I'm watching the Tour de France, I'll utilize mise en place:
Cabbage, garlic, onion, carrots, ground beef 85/15 (not shown), soy sauce, ginger, sugar, s&p, sesame oil.
Sauteed everything in this sequence:
Finished with sesame seeds:
Overall pretty good. DW liked it. I give it a 'B' It would have been good with some fried noodles. If I make this again, I'll try it with ground pork, which I think would be good.
Recipe as promised:
Bonus:
Puff Cookie, a refrigerator cookie that I've never tried. Pretty good.
I have no idea what I'm cooking next. Spent a lot of time cooking this weekend. Pasta's looking pretty good for tomorrow's dinner.
Comment
-
Long time coming. Bought these beef ribs a couple weeks ago, to cook last Sunday. But the forecast was for a thunderstorm that never arrived. So I sous vided the thing. Big hassle, wouldn’t fit in my container, so I had to find my cooler, clean it out, get a large volume of water up to temp (185* for 8 hours). Had a bag blowout at the bottom, small, so went unrecognized, almost to the end. A greasy mess in the cooler and the Joule.
Cleaned up, rebagged, completed with clean water. Shocked, and put in the fridge for a week.
first rub for the sous vide was The Rocks from Kitchen Scripts. It’s like a Montreal steak rub. Not a fan, but I own the jar and want to be done with it.
the second rub was Big Bad Beef Rub, made badder. Replace the chili powder and cayenne with two teaspoons of Dark and Smoky from Flatiron, ground to dust in the molcajete.
got the slow and sear dialed in, 225* with a small chunk of bourbon barrel and a BIG chunk of oak. Everything out of the SV bag looks like ass.
five hours later, with a brushing of ACV and two doses of Wagyu fat, it was ready to wrap and hold.
not looking like ass anymore. it’s sexy and it knows it.
look at that spicy bark. It’s Big Badder Beef Rub.
roll that beautiful beef footage.
tender, juicy, BIG beef flavor, balancing the spicy bark
I overcame a lot of adversity on this cook, and I’m thrilled with the outcome.
Comment
-
-
So Costco finally opened near to where I live. We moved to Sweden a little over 3 years ago from the UK where we were Costco members for many years. So on our first trip (apart from re-stocking up on some items we have run out of since our last Costco trip) I decided to look at the meat counter. Well stocked as per usual, but apart from the Irish and British beef, Aussie Lamb etc I was used to from the UK, I was surprised to see a lot of Swedish meat. So I picked up a small trial Brisket.
Interestingly the label from the farm has this down as "Spetsbringa", roughly "point" (or "lace" to be fair, but guessing that was not the intent). The Costco label has it down as "Whole Brisket", which at 2.4kg would be a laughably tiny cow....
So what did I get?
Well....
I would say that is a flat. Maybe a whole flat. Definitely not a whole Brisket and I am not sure about naming convention in Swedish, but it wouldn't surprise me if the name for flat was "point" in Swedish. lol
Anyway, I got it to make Pastrami, so I can't say I am too upset at what I got.
Next problem, no Prague Powder in Sweden. And unless I want to travel across borders to get it or wait a few months for a delivery from the US I am out of luck. So what we have is "Nitrit Salt". 0.6% parts. As far as I have worked out this is a safety thing and basically it is pre-mixed. So, basically, some calculations later and it should be fine. I decided on dry curing. So apart from the Nitrit Salt I added brown sugar, all spice, pepper, mustard seeds, cloves and bay leaves.
I vacuum packed it
I am not 100% sure how long it needs to cure for, but I suppose a few days will do. If anyone has any suggestions, please let me know.
Last edited by Tomaron; July 14, 2025, 03:16 PM.Comment
-
For dinner I am making an Ossobucco in the slow cooker. Proper Ossobucco cuts from a local butcher.
I dusted them in flour and browned them (and threw in the trimmings off the Brisket flat above for some bonus meat!). Then fried some onion, garlic, carrots. Added wine, chicken stock and some tomato pure.
It all went in the slow cooker and should be ready for dinner at about 5pm.
Slow cookers are amazing, only problem is that you walk around all day smelling it and getting hungry. lol
Never had Ossobucco before, so no idea about the authenticity, but it was very nice.Last edited by Tomaron; July 14, 2025, 03:19 PM.Comment
-
Cheeseburgers with jalapeño mayonnaise!
A gentleman by the name of Paul Reddick shared the jalapeño mayonnaise recipe a long time ago
Comment
Comment