Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
While wandering the growers market yesterday we came across these gorgeous mushrooms. And with that, Mrs. Barelfly said she would love mushroom risotto, so who am I to not cook up some mushroom risotto!!
here’s the mushrooms - Chanterelles, fried chicken, and two other types I don’t remember the names of.
And the mushroom risotto - it got a little thick on me when I added the Parmesan, but the flavor was outstanding!
Smoked another 10.5-lb skinless pork belly tonight for the office tomorrow — nothing like starting the morning with belly bombs and coffee. Turned out legit, and I’m gonna see if they’ll ride overnight in the warming oven at 150° without losing that magic.
My choice for ribs are quickly becoming beef back. Very simple SPG for a rib in the pellet grill. After just about 5 hours unwrapped. One rack dry while the other had a Worcestershire based Texas sauce on them.
That's brilliant, WI Bubba . Thank you so much for the tip. I use one in my gasser, which leaks air like a sieve but it seems to work pretty well for fish. I never thought to add a bit of charcoal.
I coulda been lazy and blended these, but some of the Hispanic women who helped raise and feed me would probably be happier I did it the old way (and then scold me for not having a proper bean masher).
Rancho Gordo Yellow Eye, and then two varieties of Negro from the Oaxaca project. Instant pot for 80 minutes since one of the varieties has a resilient skin. Water only with just a small hand rubbed portion of Mexican Oregano.
When the beans finished and entered natural release, I started slowly cooking 1 whole finely diced onion with avocado oil and 2 pinches of kosher salt. When the onion was translucent and starting to break apart I added 2 whole finely diced cloves of garlic, maybe 1tbsp each of cumin and Mexican chili powder and a couple dashes of black pepper.
I added the beans and about 1/2 cup of their very rich broth and started the 45+ minute process of stirring and smashing and dragging and stirring and and and.... my arm hurts. Throughout this I added a bit more bean broth and oil (I prefer lard but have guests coming over so ommited it and cilantro). When the beans were the right consistentcy I added more salt and black pepper to taste.
Once it all cools off, into the fridge until Thursday morning to be topped with sour cream, shredded cheese, roma tomatoes, and scallions... and only half the tray will be topped with black olives.
Dang I wish I had a tostada lying around, damn good beans.
barelfly a stick with a flat (or slightly rounder) bottomed cylinder on the back. A potato masher can work, but the one I have is metal so I didnt use it on the nonstick pan.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
A precursor to Thanksgiving. Chicken drums. My wife says, why are you having chicken? It's Thanksgiving and turkey in 2 days. No response, just a smile. Seasoned as pictured. Done on the Sizzle. Dortios for the win.
Well, time to do my traditional pre-Thanksgiving cook, Gringo Tacos!! (Okay, I don't have a traditional pre-Thanksgiving cook, I just wanted an excuse to do tacos.)
Getting the ground chuck (yikes, nearly $7/lb!) all happy....
Americana at its finest.
And all plated up.
I had a bunch of leftover romaine lettuce from my grill caesar sandwich I did the other night, so I decided to add it. I think I like it! Probably will be a normal addition now.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
@Jerod Broussard
which Jaccard to you have and use?
I have an Oxo and the spring tension is really stiff. I tend to smash the meat before the blades pernitrate.
Pantry dinner tonight in preparation for the festivities later in the week. This is one of our favorites, spaghetti with spicy white tuna sauce. A can of tuna, anchovy, onion, garlic, and parsley. So good.
bbqLuv - as I said, canned tuna. I use a 7oz can of good quality tuna, packed in olive oil. It is a pantry recipe, so a good one to make when you're using up items on hand.
Thought I'd share some pics from some recent cooks. First was a boneless turkey breast rubbed with Meat Church Texas Sugar. Then some grilled pork chops thanks to my son leaving the freezer door open.
Celebrate the New Year and give yourself some good luck with the ultimate black eyed pea recipe, flavor packed Hoppin' John beans and rice.
The recipe that I used is listed below. Makes 2 hearty bowlfuls ( aprox 5 cups)
8 ounces diced ham
1/2 cup diced green peppers
1/2 cup diced yellow onion
4 tsp minced garlic (I used Spice World brand. Equal to aprox 4 cloves)
1/2 tsp ancho chili pepper
1/2 tsp ground bay leaf
1 can (14.5 oz) low sodium chicken broth (I only used aprox 3/4 of the can)
1 can (15.5 oz) black-eyed peas (drained & rinsed)
3 cups cooked white rice (I used instant Jasmine Minute Rice)
1/2 tsp Kosher salt
1/4 tsp 16 mesh black pepper
Sauté the Ham, Onions and Green Peppers in a little EVOO.
Combine the cooked rice, black-eyed peas, spices, a small amount of broth and start warming.
Combine both pots, add the rest of the broth (or the amount of broth for your desired consistency) and simmer until completely warmed up to temperature. (I simmered this longer than the picture shows to reduce the liquid).
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
(although, I used fettuccine noodles because that’s what I could find that were fresh GF noodles). I didn’t feel like making pasta tonight and thought I should have just made my own rigatoni but these fettuccine noodles worked out perfectly! Such a decadent meal with the lawbstah, fontina, Gruyère, white wine and creaminess! This is one of our top dishes we enjoy
Something I’ve never done before is some braised short ribs, in a red wine reduction. It won’t be the last… Followed a recipe from Pioneer Woman. When I picked them up with a fork out of the pan, they almost fell off the bone. Served with fresh green beans and some smashed red taters, skin on. The gravy it makes is killer!
While I have enjoyed my Neapolitan pizza experiments, this week I just wanted that classic Pizza Hut pan pizza that so many of us grew up with in the '80s. I've heard that Kenji Lopez-Alt's Foolproof Pan Pizza recipe (https://www.seriouseats.com/foolproo...a-step-by-step) essentially nails it, so I gave it a go!
The no-knead dough comes together almost without thinking. You just mix the bread flour, yeast, salt, water, and olive oil in a large bowl until the wet ingredients are all absorbed, then form it into a ball and let it rest for 8-12 hours at room temperature. I did mine at 11 pm last night.
The dough will look a little rough/shaggy as you see above, but overnight it will smooth out and increase in volume.
Two hours before you want to eat, take the dough ball out and divide in half and place into two well-oiled 10" cast iron skillets. Press down on it with your palms to stretch it out, but it won't go far. Wrap those pans up with plastic wrap.
An hour before you want pizza, get your oven pre-heating. I put one of my racks at the very bottom, just above the heating element and I put my two pizza stones on the rack.
After that additional hour has elapsed, you should be able to push the dough to the edge of the pans or nearly to the edge of the pans. (If it doesn't quite get there, it is still fine; you'll still get some frico as I found out.)
Next top each pizza with about 3/4 cup of sauce, going to the edge. My sauce is based on Sam the Cooking Guy's. I use Muir Glen fire-roasted crushed tomatoes, fresh minced garlic, Italian seasonings, olive oil, salt, pepper, sugar, and some tomato paste.
After the sauce, put on about 6 oz of full-fat low-moisture mozzarella per pizza. The deli counter at my HEB was swamped the other day, so I settled for diced string cheese. My other toppings -- and here's the move -- Spanish chorizo (first time doing this and it was amazing!) alongside the Hormel Cup n' Crisp pepperonis. I almost did hot Italian sausage, but I decided that would have been too much (and it would have been).
That was my wife's pizza. Mine was the same, but with two additions. Fresh jalapeño slices and....
Hell, yeah. (I put the pepper flakes on right after the sauce.)
Into the 550 F oven for 12-15 minutes. I used the crust darkness as a guide. I wanted brown, but not too brown. Here we are!
Photo taken after I had grated some pecorino-romano cheese over it. I love how it just melts into the molten pizza.
I let these cool for a bit on wire racks as they are indeed molten. This gave me time to admire the frico. Every time I do something that generates frico, I always think it is burned, but it isn't.
Here we are sliced up.
Putting the oven rack right above the heating element and using the pizza stones crisped up the bottom perfectly. I didn't have to use the stove burner at all.
This is the best pizza I have ever made. Every thing about it was delicious. Crispy crust with that pillowy interior, not at all cakey. Flavorful sauce with a bit of a burn (but not too much burn) and I really liked the texture contrast between the thick robust chorizo slices and the smaller pepperoni slices. Really, really good.
I ate four pieces. I really should have stopped at three, but it was soooo good!
Followed a recipe from Pioneer Woman. When I picked them up with a fork out of the pan, they almost fell off the bone. Served with fresh green beans and some smashed red taters, skin on. The gravy it makes is killer!
(I put the pepper flakes on right after the sauce.)
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