Got my Instant Pot going with some brown rice. I really should use this for more things than just rice, but it does it so well.
Took some sockeye and marinated it in soy sauce and a bit of MSG....
Sautéed that up....cooks very, very fast in some avocado oil....
To some defrosted peas and carrots, I added the rice, a little Meat Church Holy Cow, and then the salmon, and garnished with togarashi and sesame seeds.
Some kinda New Jersey Mexican fusion goin’ on here. I realize I didn’t take nearly enough pics to make this mess understandable…let alone palatable. But take my word, it’s kinda great. Mexican chicken parm, or chicken parm mole? You decide. What you’re looking at is a chicken breast, butterflied and pounded to about 1/4”. Then floured, egg washed, and breaded w 50/50 panko and Parmesan w/ Mexican oregano, onion & garlic powders, and black pepper. Lightly fried til golden and crispy, covered with a light coating of mole sauce and topped w mozzarella. Then broiled til bubbling and served over more mole and sesame seeds. Covered with a spicy green sauce, more sesame seeds, pickled onions and jalapeños. Gotta say, one of my better inventions.
Simple dinner tonight. Tacos made with deep fried beer battered halibut from our local US Chef Store. Corn tortilla lightly grilled. Shredded cheese on the bottom, store bought coleslaw and homemade crema on top.
The side is my creation which consists of yellow corn, white hominy, bacon, onions, green peppers, red and yellow sweet peppers, and the usual spices. Garlic, black pepper, ancho, cumin, oregano, cilantro and a little bit of EVOO. Served hot.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Tonight was tri-tip on the SnS with a couple chunks of red oak, potatoes fondant in the De Buyer, and broccoli ….. i also took a bunch of chicken parts and carcasses out of the freezer and made some chicken stock today :-)
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.
Sometime things don't work for as your anticipated. Bagel with cream cheese. And yes, another feta cheese stuffed burger with Fresno peppers. Seasoned with Cowboy Crust Rub. Thank you Secret Santa! The best rub I've ever had. A bit too much with football and needing to clean the driveway/walkway from a bit of snow. I'll get it done.
Snow day project: new ice cream flavor Cassata. Based on a Sicilian cake w ricotta, candied fruit etc. Definitely one of my favorites. The based had lots of orange and lemon zest as well as ricotta. Then I added chopped maraschino cherries and a chocolate stracciatella for the spin. Tasted great but won’t eat until tomorrow.
Ok. In my search to buy cheaper but still make it eatable, I purchased some spareribs and a bottom round roast with the aim of making a brisket from the roast without spending over a $100 to do it. At 30, it was worth a shot. I marinaded the roast overnight with kosher salt, and in the morning, covered it in a coffee rub with the addition of some powdered beef bouillon, set the PK to 225 and went about my business for the rest of the day, keeping an eye on the temps and the fuel. Late onto the night, I finally had to finish it in the oven as it was just too cold out to keep the grill into the 200s not matter how much fuel I burned and even with a blower attached and running constantly. Around 11pm, I finally hit 205 degrees, and left it to cool, and the wife later put it into the refrigerator. This morning, I pulled it out and carved it up. Being cold, I actually sliced very nicely and had great flavor. Not tough, and 10 seconds in the microwave, and the slice I heated was pull-apart good. All in all, a success. Maybe next time, I will cook it in warmer weather.
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Cold a$$ day out today, so what better day to make bone broth?
This is bones leftover from my 1/3 cow, grass fed, grass finished. Blanched in boiling water for about 10 minutes, then roasted at 400 degrees for 40 minutes. Then finally into the crockpot for a 12 hour cook, with some white onions, celery, and carrots. When I get up tomorrow
morning, I’ll shut down the crockpot and bottle it up.
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
Beef and Broccoli on the flat top - Serious Eats recipe was Lo Mein stir fry with B&B but I used a new GF brown rice pasta that was good - I just cooked the noodles to long but turned out great!
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