Andrrr
Southeastern Mills Roast Pork gravy mix, and I mixed in a little bit of shiitake mushroom powder..
Southeastern Mills Roast Pork gravy mix, and I mixed in a little bit of shiitake mushroom powder..
-
-
I queried information on butterflied Pork Butt.
Thanks to all our friends in Amazing Ribs I gave smoking a butterflied pork butt a try.
I thawed out a boneless pork butt wrapped in foil.
Trimmed, butterflied, seasoned with Traeger Pork and Poultry Rib, course black pepper
Super smoke at 225*F to internal temp, 165*F
Wrapped in foil, set temp to 250*F, to 205-207*F internal
Rest 2-3 hours
The Finish, Pulled
We rate his cook 10/10
Cook time 6:45 minutes plus rest for at least 1 hour.
6:30 Trimmed "Butterfly" and seasoned Boneless Pork Butt 15 minutes
9:00 Butterflied on Traeger, super soke, 225*F
11:00 Spritz 50/50 Cider vinegar and water
11:30 spritz
11:55 Spritz and set temperature to 250*F
13:00 Wrapped in foil
15:40 internal temp 205-209*F, start rest.Comment
-
gochujang chicken thighs rice bowl with spicy cucmber salad.
I love cooking with gochujang. I use it as a binder on many things I bbq.Comment
-
A new, although similar dish. Had cauliflower in the fridge and found this Woks of Life recipe for Cauliflower and Beef recipe. Although, the recipe calls for a cauliflower I’ve never seen, this was pretty good. Calls for rice, but no need with the cauliflower in my opinion.
so, sharing in the event you wanted something different or had to use some CF.
Comment
-
fzxdoc - I blanched the cauliflower for a few minutes then drained and let it sit to dry a bit while I got everything else prepped and beef started. It was tender crisp this way, but some may say it was too al dente. Perhaps the Chinese or fioretto cf cooks through in that way better. Here’s the recipe if you would like to read through
-
Thanks, barelfly , for the link. I am always drawn to beef stir fry recipes, especially now that I have learned to velvet the beef. They're always so flavorful.
I'm not a huge fan of cooked cauliflower, so tender-crisp (al dente) might be just right for me. I'd be tempted to toss in some sugar snap peas or edamame too.
This recipe, thanks to you, is on my "To Make" list.
K.
-
I rarely get to do shrimp as my wife is allergic to shellfish. She was out tonight and I knew I had half-a-pound of shrimp in the freezer, so let's go! I knew I wanted something asian with noodles.
I generally don't do random internet recipes but I stumbled upon this one: https://www.joyousapron.com/garlic-noodles-with-shrimp/
This turned out far better than it had any right to be!
Here's my take on it: I defrosted the shrimp and sliced them up into smaller pieces. While a pot of water boiled for my noodles (I used a puck of ramen; always keep those on hand), I got the shrimp going in a pan with some avocado oil. As they were small, I did a minute a side and they were perfectly opaque and pink.
Here they are, a minute in....
This all goes stupidly fast so I didn't get any other photos of the cook, but you set the shrimp aside and melt a tablespoon of butter, then mix in two tablespoons of sugar (I used turbinado, also watch your heat), an obscene amount of minced garlic (I used 6-7 cloves), let the garlic get fragrant (wow the sugar + garlic smell was divine), then a tablespoon each of fish sauce and oyster sauce.
Mix, then add in the noodles, coat with sauce, then do the same with the shrimp, plate up and serve. I garnished with togarashi and sesame seeds.
(I needed about another half-a-pound of shrimp lol.) Wow this was good. Garlicky, umani from the fish and oyster sauces....and it does not taste sweet....like at all. It tastes perfectly balanced, if you know what I mean. Although, I do want to try again with half the sugar as there is 2 tablespoons of the stuff in there!
I did not salt the shrimp on purpose as fish sauce is crazily salty and it came out just fine. (One of the reasons I use fish sauce so rarely is that I tend to overdo it and the dish comes out way to salty. This was fine.)Comment
-
-
Sausage, kale, and white bean stew. Very comforting.
Comment
-
Calling all Kimchi makers/lovers. Here’s a new weeknight banger. Maangchi’s Kimchi soup. So ez and delicious. Little bit of pork belly made for some delicious surprises along the way. Only change I made was adding Demi glacé (my new obsession) - really added a smootheness and umami. This was about 10 mins active and 30 mins passive cooking. Oh added rice too.
Comment
-
I promise you, I can cook other things besides steak!
Prime Porterhouse from HEB. 2.3 lbs and 1 1/2” thick. Seared on the kettle. 
Comment
-
Crab risotto with peas, saffron, and creme fraiche.
Comment
-
Last night something quick and easy (?)
Kabobs on the Weber using Weber Baskets. Costco teriyaki chicken meatballs with cut up veggies all brushed with sesame garlic sauce.
Comment
-
I live in North Florida and since September it's been drought conditions. Level 4 out of 5. So no grilling going on here.
Just thought I'd update. Safety first.
Comment
-
Stacy is out of town with her best friend, so it was just me and the dog! Grilled lamb lollypops in a North African'esque rub, had a tomato salad, and some rice pilaf
Comment
-
It’s been snowing like crazy since about 2:00 this afternoon. So definitely inside cooking weather.
Oven roasted chicken thighs and fresh asparagus with cheesy potatoes from the microwave. Comfort food at its best.Comment
Comment