My mom and sister are on a cruise so I decided to invite my dad over for dinner. I have been wanting to try pork steaks so I figured this would be a good opportunity. After reviewing numerous videos and recipes I came up with what I wanted to try. Seasoned with an SPG rub and then with my Modified Memphis Dust. Cooked at 275 on the Searwood flipping and spritzing with ACV / Apple Juice every 30 minutes. Let them cook for about 3 1/2 hours. I pulled them from the grill, increased the the grill temp and then seared with a glaze.
They came out better than expected and will definitely be made again.
I love pork steaks cooked this way. It’s a common recipe here in the Midwest. I get them cut fresh at 1.5” thick by a local butcher. They take a little longer to get tender but so worth the wait.
Finster's sauerkraut thread reminded me that I had intended on doing my own sauerkraut for the pastrami I am doing later this month. I intended to get this going a week ago, but better late than never, I suppose.
Chopped up a head of cabbage, ended up with 1279g, so for a 2% salt, I added 25g of salt. Worked that in for five minutes. I love how you think it is just not going to release any water and then it just does.
I washed and Star San'ed everything and then the cabbage plus any liquid went in my 1/2 gallon Ball jar. Airlock attached and I will see this in ~18 days.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, after cleaning the fridge and 3 of 4 freezers over the weekend, and coming to the realization that if 3 of the freezers are jammed full, SOMETHING has to be consumed, I've been making crazy meals this week. Monday night - stir fry shrimp and hash browns! . Tonight it was burgers, a few more shrimp, and hash browns.
The cooking I've done so far would be MUCH MUCH better off on my griddle out back. But when it is 35, dark, and drizzling, not so much fun to do outside cooking. So I made a mess on the stove.
I toasted up a bit of that whole wheat sourdough I showed this morning for my burger. Just Duke's mayo and a little mustard. Simple.
After tonight's cook, I don't think I ever want to use a stainless steel skillet again. No sticking in the wok or Lodge skillet. That stainless was horrible, even with hot oil.
RichieB thanks for the heads up. I have a Lodge carbon steel grill pan/basket, in that same series, and now that I think about it, I think the surface does have a texture to it. I'll pull it out of where I store my outdoor cooking gear, and look more closely. I would want it to be smooth like my 14" carbon steel wok.
Angus Tri-tip sandwiches on sourdough, provolone and (mustard sauce that is inspired by Tuffy Stone).
Fresh buttered carrots with a sprinkle of grated parmesan.
On to 26 with a great Bavette steak from Wyoming(OH) Meat Market , shout out to Shelby Ang the crew. Ohio Wagu shows up too
marinated, massaged... grilled on my Hasty Bake.
great start to a new year
I have wanted to grill chicken with Meathead’s Simon and Garfunkel seasoning for a rub. Why have I waited so long to grill chicken with this seasoning? The herbs combined with dry salt brining are perfect.
Thai Yellow Curry Chicken. We like this in the restaurant and so I have made it at home. The curry is rather spicy, but it was still great. It was hard to ladle the sauce without getting rice covered, guess I need to add rice after next time. 😁
I smoked some plate ribs. These were one 3 lbs smoked for 6 hours on the BGE XL with post oak, I used Lawrys Low Sodium Seasoning and lots of 16 mesh pepper.
I liked the look of the Bacon Baby Back Ribs recipe so I gave it a go. They were fantastic. I took a picture before they (I did 3 racks) went on, and was lucky to have a few left after dinner to take an after pic. I will be making these again.
As a note, the recipe calls for 2-1/2 gallon zipper bags, and you need someplace that sells Hefty brand bags as they were the only ones I could find that size.
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
I built it myself. Untreated 6in cedar for the walls, pine for the frame. 18x24x48in outside box size. For the racks I used racks from a masterbuilt 40 smoker. The smoke generator is a smoke chief cold smoke generator.
I do most of the cooking because #1 I love it and #2 my wife cooked in commercial and institution venues for 50 years and I want her to enjoy the meals without all the work. Tonight she wanted to make one of her favorite dishes that we haven't made for awhile, so I let her. Turned out great as always...
Chicken Broccoli Divan (recipe copied from Campbells Soup Co)
. Tonight it was burgers, a few more shrimp, and hash browns. 
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