Been a loooong time since I’ve posted, but I got to smoking a brisket for friends last night - my first since moving to SoCal 6 months ago. It was also the first cold-ish rainy day. But my SnS Kamado and Billows did such good job, thought I’d share the result. BUT then, I decided to use the leftovers to enter our neighborhood chili cookoff today using a riff off of @Meathead’s Texas Chili con Carne recipe, and I WON, so I had to say thanks also.
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Ribeye and beef tallow oven roasted potatoes.
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Jerod Broussard Red pots? Potatoes? I used Yukon Gold. For the herbs I used thyme, rosemary, garlic, green onions, and red jalapenos. Topped with Parmesan.Last edited by 58limited; November 16, 2025, 06:45 AM.
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A Frick's brand bone in ham. The fat on the outside came out a little chewy. Should I have scored it? Other than that, a good tasting ham. They are based out of Missouri. I tried them because I wanted something raised and processed in the USA.
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Had half an Asian pear in the refer so said, what the heck let's do a Korean-ish flanken rib meal.
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Oven baked bacon. The best way to do it!
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Sam The Cooking Guy posted a brat pot pie with parm cheese sauce and Cheddar Bay Biscuit topping so I had to try it. This one feeds a crowd and will make everyone happy. It's pretty easy as well. It would be just as good if not better with chicken and andouille and if you subbed Creole seasoning in the recipe I think that would turn out nicely as well.
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Whut? Who would have thought of a Brat Pot Pie? Oh that Sam the Man (Cooking Guy).
You did a good job with it. I like your ideas for making it even more tasty too with a Creole flair.
Into Paprika this goes. Thanks a bunch!
K.Last edited by fzxdoc; November 17, 2025, 08:19 AM.
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they had thin sliced NY strips on deep discountt at HEB and looked really good. Caramelized onions plus sliced garlic in butter. Sliced off the exterior (small amount) of fat and cooked till crispy using that oil to sear the strips that had been salted for 30 minited and patted dry. Seared steak, added some pepper. Tossed everything back in for a quick heat up of the buttery onions. MmmmComment
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Cooked a little surf & turf for the wife & I since our boys were all at friends' houses for the weekend.
1.25", 1.3lb Choice ribeye, dry brined for about 4hrs on the counter. Jumbo scallops from Aldi (spoiler, there were only a few "jumbo" in there not hardly the whole 12 oz bag), and some large shrimp.
Steak was lightly smoked indirect for about 20 mins then seared until done. I've been liking a really heavy sear lately, stopping just short of burning it. Medium-rare inside. Scallops were seared on the Flatrock with a little salt, lemon, and butter.
Shrimp were dusted with what has quickly become my new favorite chicken and shrimp seasoning, Kinder's Parmesan & Garlic (<-- cheaper on walmart.com I think). Boy is that stuff incredible on a rotisserie bird, and on shrimp! They were also lightly smoked along side the steak, then grilled.
I wanted to splurge on a filet, but no one locally had one and I didn't feel like 20-30 mins to the next bigger town that would, so I settled. Wife & I split the steak. It was too much for us so we had leftovers. Stay tuned.
And since we had leftovers, I decided to make a surf & turf omelet the next morning. I thought I'd make Mosca proud. Very thinly sliced the steak and diced both the shrimp and scallops. Gently griddled them to heat them up and added to the omelet with tomato, fresh mozzarella, and generous dried basil. I like to use Meathead's French Omelet recipe for my eggs, it makes incredible eggs.
I know, with all that it seems like a clash of worlds, but it was pretty dang good. We added a little garlic aioli to it and that took it up to fantastic. What looks like potatoes is shrimp & scallops.
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Yep….you guessed it… TACOS!!!!!!!!!!!!!!!
Flap Steak seasoned with Meat Church Blanco and Holy Voodoo topped with chimichurri. And then some charro beans we made in the Instant Pot. These beans were outstanding! Wow! What a meal…and the tortillas I happened to come across at a little local market that were made a few days ago. Best dang corn tortillas I’ve had - and taught me that I make mine way too thin! But really enjoyed this Sunday dinner!
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Tonight was rack of lamb cut into pops. Usually I fine dice the garlic and rosemary and add it to olive oiled dry brined pops. After seeing some youtube videos where the chef throws in spice sprigs whole along with garlic I thought I would try that. So, I olive oiled up the blackstone, tossed in some lightly chopped garlic, added in 7 or so rosemary sprigs and let them cook on low for ten minutes. Then, tossed in the lamb pops for a few minutes a side to 135° IT, oh my goodness they were melt in the mouth and well seasoned with garlic and rosemary. It’s how I roll now!now! 😁😁😁
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Lamb chops. Since they were so good last night I made another batch of oven roasted potatoes and also made some jalapeno mac 'n cheese.
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Threw some frozen Sonnenberg's sausage in the hot tub this afternoon around 13:30, fished them out around 18:30 and browned them up in the Smithey.
If you live anywhere near Spokane, or for some reason are passing through with a cooler, you really should stop in at Sonnenberg's and get some of their New York Italian Sausage.
It's been 48 hours since Standing Bear ate the pad out of the meat package. He hasn't shown any signs of intestinal blockage, so we may be out of the woods.
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Sausage looks great. 48 hours is good for the pup to be clear I'd think. Larger doggos like yours usually pass stuff like that and I hope that's the case. My rotts both used to find a lone sock and eat it. I wondered where my matching pairs were until I was cleaning the back yard of pup poop and was like yep, that's the match. -
Hulagn1971 My backyard is twenty acres, so the odds of me finding it are slim to none. The upside is I never have to clean up. How are the ribs? -
ComfortablyNumb ribs are fully healed thankfully. I've gotten a few rides in since and I appreciate you asking. I'll be back in the gym this week or at least aim to be.
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I pulled my last two pizza dough balls out of the freezer this afternoon, cracked open some San Marzano tomatoes in a can, and had at making two pizzas for dinner. One pizza ended up more square, as Yvonne likes it thin and crispy, and I pushed it on out with the rolling pin, and then ran over the crust with the docker. Mine I stretched out to about 13" by hand only.
I think I am homing in on a good technique for the indoor oven. I preheated BOTH cast iron pizza pans (one up top, one lower) at 550F, transfer a pizza to the top pan, and bake for 3 minutes, then turn the oven to BROIL for 3-4 minutes, to start some browning and toasting of the cheese. About 7 minutes in, I pull out the top cast iron pan , and set on the counter. The crust keeps cooking due to the cast iron heat retention. Move the second pan to the top rack, set back to 550, and in 3-4 minutes, in goes the second pizza, and follow the same timing. 3 minutes, then set to broil, then 3-4 more minutes.
Oh - the parchment paper comes out easy after about 1-2 minutes into the cook.
Here we are with my simple San Marzano, olive oil and salt "raw" pizza sauce.
All ready to bake... I felt they needed more "glue" i.e. cheese to hold the toppings on, and sprinkled a generous handful of shredded cheddar over each, to supplement the mozzarella.
And done!
The crust was crispier the longer it sat on the counter to be honest, which was great.
Next I am trying for Richard's thin cracker crust he was working on...Comment
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