Hibachi chicken, beef and shrimp on the flat top.
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Did my go-to method for pork tenderloin: smoke-roasting after a marinade in Lawry's Teriyaki marinade. I inadvertently ended up marinating this for 36+ hours instead of 12, and, yes, you can overmarinate lol. The teriyaki flavor really came through, but they were just a tad too salty, but not objectionably so.
I really like this marinade as it has some sugar so you get a bit of yummy caramelization, but not so much sugar that you are ever at a risk of burning it.
A minute a side over direct heat (remember, you don't want to burn anything) for about 4-5 minutes.
Finish indirect with some post oak chunks until 140 F internal. (I keep my top and bottom vents 1/2 closed on the indirect step. I don't even use a grate probe anymore for this cook.....I've come a very long way from my first Kettle cooks in which I would freak out if the temp changed by two degrees lol.)
You eat with your eyes first. (Even that little tail end, which would have been clearly north of 150 F, was scrumptious....almost like a pork tenderloin burnt end with the caramelized sugar on it.)
All plated up!
You are probably wondering what the heck the side dish is. This is something I stumbled upon at HEB a few weeks ago. Birds Eye makes these crispy breaded green beans. They are to die for.
They cook up perfectly in my air fryer -- 7 minutes, shaking once, at 400 F. As I said, they are delicious. And sorta healthy....as long as you don't eat the entire package in one sitting (which you will want to). If you can find, them check them out.โComment
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Well, I hate to say this but I wasnโt that impressed with the green beans. Baked em in the oven according to directions. They wereโฆok but nothing special. The batter seemed to be most of what I tasted, which needed seasoning because it was a little bland. I couldnโt even tell what I was eating, there was little to no green bean flavor. I was hoping this would be a winner because itโs so easy to prepare. YMMVโฆ..๐คทโโ๏ธ -
Panhead John I wonder if it is an air fryer/convection oven thing? I should do a few in my oven to compare.
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Scallops and Crispy Chickpeas with Garlic Harrissa Oil
Seasoned with SPG then seared scallops about 2 min per side then removed from the cast iron pan. In the same pan, placed in chickpeas, seasoned with sumac, cumin, a dash of salt & pepper then cooked until crispy. While the chickpeas cooked, quickly sautรฉed a couple of thinly sliced garlic cloves in olive oil until they barely showed any color, removed from the heat and added in a couple TBSP of harrissa. Placed scallops back into the pan to reheat a bit then added in the harrissa garlic oil before stirring to coat it all. DELICIOUS!
Recipe out of โThe Mediterranean Dishโ ๐โAttached FilesComment
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A couple easier cooks from this weekend. Peppers stuffed with Cream Cheese and Crushed Pineapple and topped with Dried Beef. Crackers, Cream Cheese and Jalapeno Jelly.
Below is a Bacon Wrapped Chicken Breast and Homemade Caprese Salad. That CB is much better than the picture. If you can find these in a store near you give them a try. We thought they were pretty good for the little effort I had to do.
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Saturday turned out to be the best day this weekend for a cook.
Had little time to thaw any of the bigger cuts in the freezer, so I dug deep and uncovered some chicken leg quarters. Yeah, I know, chicken again, but honestly the sales on chicken this summer have been too good to turn down.
So once again, a perfect opportunity to utilize the rotisserie on the Weber! Ran a bit hot, around 375-400 at the start but I managed to get it to 350-365. Some Weavers Apple Orchard Dust, left overnight in the fridge, and apple wood chunks for smoke, rounded out the cook.
Made some of Chris Lilly's Alabama White Sauce for chicken to finish it all off, and SWMBO made up some pasta salad for a side. Worked out perfectly! Believe it or not, I found Duke's Mayonnaise at Aldi's earlier this week, which inspired me to make up the sauce (and the real reason I went digging through the freezer for that chicken). Wasn't the first time I'd made it, but the first with Duke's. I know I'll be using that mayonnaise again. Came out delicious!
Rubbed up and ready to rest for the night:
On the grill, cook in progress:
Brushed with the sauce, near the end of the cook:
Finally, plated up and ready to eat! More sauce, please...
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I got up really early this morning, so ate breakfast quite early.....so by lunch I was absolutely famished. And I just couldn't shake this craving for MEAT.
So I thawed some of the Texas Hot Guts sausage I made back in June and cooked it in my air fryer on Bake mode.
That hit the spot! Yum.
Ironically, the air fryer cooked these faster than my conventional oven, so some of the cheese leaked out (you can spot some holes in the photo above).....but this improved the sausage to my tastes as I used about twice as much cheese as I should have lol.
(And, why oh why must unhealthy food taste so good??)
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Slim Cheese. Slightly processed....
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Henrik Years ago some Irish people were tasting foods, and they kinda started the whole "insert nationality tasting food from another land" thing. Well, while tasting American cheeses, this woman wanted to know what was with the american fascination with liquid cheeses.
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Henrik don't act like some of the Sweedish sausage, ammonium chloride licorice, or lutefish are any better, lol.
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Second attempt for a Chuck Roast, it came out ok. The ends of each slice were on the money, more fat there the center was lean, but the center was dry. Smoked at 265 until internal at 153. Sealed in a pan with broth and took it to 195. I had to hold for two hours. Remember that I smoke at 8500 feet. The 195 works for brisket and butt but I think at this altitude 190 would of been better. i will also reduce my temp 250 or lower. It also seemed to be more tender immediately taking it off the smoker before the hold. I believe it tightened up. This altitude plays havoc on everything that you cook. Hey, its fun to learn and trying to figure it out. Like fly fishing here, I've changed flies 10 times or more figuring out what they want.
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Have you considered smoking HOT and stopping about 175 internal with a 10 degree carryover to 185 (approx. 10 degrees below the boiling point of water at 8500) and then holding at 170 for 10-12 hours. I don't see much help with that roast with respect to juiciness due to the lack of intramuscular fat. If I do chuck it is a LOADED Angus Choice. -
I have never done a hot and fast, something to consider. That cut definitely needs fat. I will also pull it at a lower temp. -
Jerod Broussard. I just saw a video where they cooked a choice at 300 degrees until 165, wrapped and set on counter for 30 minutes then consumed it. They claim it was tender.
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Ribs on the wsm.. served with bbq beans and coleslaw..
babybacks for me.. spareribs with no glaze for my wife..Comment
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Well, it looks a messโฆbut it was tasty.
(It was mine so plating be damned. LOL)
Anywayโฆdecided steak was on the menu last night. So went and picked up some prime NY strips. Cooked those with a bit of rosemary & tarragonโฆadded some sautรฉed mushrooms and called it done.
My GF suggested asparagusโฆI decided they needed to be bacon wrapped. ๐
Also decided that I wanted some French style new potatoesโฆwith a little crรจme fraรฎche on the side.โ
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Thanks Panhead John. It certainly wonโt win any prizes for plating, or looks in generalโฆbut it was tasty. And my GFโs son really doesnโt care much for potatoesโฆother than friesโฆbut those were a hit.
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Taco Tuesday. The tortillas were ๐ฅ
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Carne Asada Tacos camp food!Comment
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smokenoob I see you are in the camper. Left Telluride a day early due to the fire in Stoner. Heading to the Taylor next Wednesday. Give me a call when you get back.
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What a nice night out on the patio. It seems like forever since I had grilled some chicken.
Cooked up a pot of Rancho Gordo Black Beans, then topped the bean bowl with onion, avocado, shredded colby jack goat cheese, fresh cilantroโฆ
I made up a 1/2 gallon of Greek yogurt that was ready today, so I took some fresh whole milk yogurt, fresh squeezed lemon juice, some oil reserved from garlic confit, add in some fresh chopped garlic chives, and drizzled that over the chicken.
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