Sous vide and seared Columbia River Salmon served on fresh corn, roasted pepper, and cilantro salad.
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Sliced Pork with Cucumbers and pickled chilis.
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Last night's dinner and first cook on my new MasterKettle. We made a Costco run, principally to buy garbage bags and a few other supplies, but I just had to walk past the meat counter. Yup, the one with prime tomahawks and other tasty treats. This bad boy was ginormous!
I decided to use the cooking recipe on SnS Grills' website, and it did not go quite as I expected. Dry brined overnight with kosher salt. The instructions have you light 25 briquettes and use those to get the kettle up to 250*. Cook the ribeye to 80* on indirect, flip at 90* to get even cooking, and then take it to 115*. I was supposed to light a full chimney at 90* to get ready to sear once it got to 115*.
Well, first problem is that the steak took 2 hours to get to 115* - and the 25 briquettes (Kingsford Pro) started losing heat after 1.5 hours. I had to throw fresh briquettes in the insert to get the heat back up and keep the steak cooking. Then I forgot to light the full chimney until the steak hot 115*. Fortunately, the longer mini-hold didn't severely impact the finish! Coated with some EVOO, then fresh pepper and a light sprinkle of Uncle Chis.
So, here are pics. That shot of the cutup steak is not that great as I didn't cut off the gristle from some of the slices before clicking. The finished steak was delicious! Served with mashed taters.
Preped for cook:
Steak pulled at 115* and prepped for sear.
Slicing for the plate.
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barelfly 😜👍 I was lucky that my wife was with me this time. She gets tired from walking around, except for past the wine racks. Cuts down on my seeing what’s new in all the aisles… -
I actually said out loud "Ohhhhh" when I scrolled down and saw this.
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The first BLTs of the year. I went to the closest farmers' market yesterday lookin' for local sweet corn. I found some supersweet corn and the guy had a fresh variety of tomatoes I have not seen - Blue Steak. They looked good, so I bought one nice one. We are still a few days away from our first tomato from the garden. Anyway, I decided to make BLTs to go with the fresh corn. I still prefer Celebrity tomatoes, but I did enjoy this meal.
Almost forgot -homemade bread of course.
Last edited by RonB; June 22, 2025, 07:49 AM.Comment
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Saturday night is Burger Night at our house. Ground Meat Patty Night might be more accurate because it is not always hamburger.
Last night was Cudighi (Coo-di-gee).
This is a pork sausage that is popular in parts of the Upper Peninsula. Traditionally, the name of the sausage is Cudighi and the name of the sandwich is Cudighi. A Cudighi with the works is usually sausage patty, mozzarella cheese, peppers and onions, and a red sauce on a sub bun.
Grill the patties:
Onions, red pepper, garlic:
Had to hold them while toasting the buns:
Melt the cheese:
Cudighi with the works:
Eat. Yum:
Enjoy,
TomComment
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Fun! What’s the flavor profile of the sausage?
Oh and TomfromtheSoo you might as well just join, you’re firmly planted in with these great looking cooks and overall engagement and camaraderie 🥂🥂🥂
Amiright, Pitmasters? -
SheilaAnn,
Pork, salt, black pepper, cinnamon, nutmeg, allspice, cloves, garlic, red wine.
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This video by Jeremy Yoder came up in my feed so I decided to make it for lunch:
I fired up the Blackstone, cooked the tortillas first (HEB uncooked flour tortillas)
Smashed the meat under the tortillas
White American cheese
Folded and toasting the tortillas
I made one with sauce and one without, definitely better with the sauce otherwise I thought it was too savory. Very Middle Eastern flavor with the onions and spices but very good!
I know the sauce I made isn't anything like what is served at 77 Texas BBQ in Dubai but it was a good accompaniment:
1 heaping tbsp Duke's Mayo
1 tbsp Whataburger Spicy Ketchup
2 tsp Gochujang paste
A few shakes of my Fiery Pepper Powder (sub for red pepper)
A few shakes of my Heavenly Hatch Hot Sauce (sub for Tabasco), adds vinegar
1 black garlic clove for sweetness and complexity (bought a jar at the Farmer's Market yesterday for $5.00, must be at least 25 cloves in there)Comment
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For the first time in 7-8 years, we will have both kids with us at the lakehouse next week for the 4th of July week vacation! And…my parents and other good friends will be there at their houses, making it one heck of a good time!
and to kick off the week of festivities, we are having a pulled pork pot luck! I’ve got the butt going now due to work travel this coming week, but will cook this hot and fast today, pull and vac seal for this coming Saturday party! CANT WAIT!!!
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Cooked for a friend's kid's birthday party. Brisket, ribs, and pulled chicken. Everything came out great. It was a lot of food.Attached FilesComment
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Half turkey breast and two thighs dry brined with Meatheads poultry rub and cooked at 325 on the SNS Kamado I won from amazingribs.com! 😊
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Leftover chicken becomes chicken spaghetti. Sometimes a comfort casserole is what you want and don't even know it.
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Speaking of comfort casseroles, my lovely bride made us some of her signature lasagna for our Sunday meal. She used a pack of mild Italian sausage from Wild Fork (my last product from them, since they do not serve my new area) and Rao's sauce, and it was fabulous
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Showing you what my kid is cooking!
smiling as I post this…my daughter wanted chimichurri and skirt steak, so she asked how I make the chimichurri and went at it! You know you’ve taught the kid well when you ask if she used her ThermoPOP and what temp she cooked the skirt to and she sends a pic of her POP and says 135* on the skirt steak! First time cooking skirt steak as well! and…you can see the love of TACOS runs in the family!
Last edited by barelfly; June 22, 2025, 06:04 PM.Comment
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Made some chicken quarters on the kettle. Kept the temp around 330. I should have gone lower for longer or higher for less time. Kind of underwhelmed 🤷♂️. Next time!
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Looks good from here!
Leg quarters are one of my favorite chicken pieces to cook, but I always go wide open on the kettle, with the dome thermometer usually up towards 400F. That gets crisp skin by the time the leq quarters are in the 170-180 range. Any lower on that IT and I feel the dark meat doesn't render well. I also often just direct grill chicken parts like that... using a set of Grillgrate panels I have for the kettle.
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