Boudin stuffed poblano peppers, and 1 bell pepper, along with a mix of Rotel tomatoes [HEB store brand] and tomato paste. Damn good! My side was McCains onion rings. The package says rice dressing but it’s actually a brick of their boudin minus the casing.
Been cleaning the house all day, so I wanted something fast, quick, and easy that didn't require a marinade. So smash burgers it was.
I've taken to the Kenji technique of doing two two-ounce patties with a slice of cheese between them. It really maximizes the amount of crust. I get the skillet up to 600 F, no oil, smash two patties, season with Holy Cow, let them go for a minute, flip, add cheese to one patty, wait about fifteen seconds, stack, and remove.
Unlike when I do smoked burgers, I am a minimalist for smash burgers. Toasted bun, some rehydrated chopped onions (like McDonald's), meat, cheese, and that is it.
Plated up with some air fryer sweet potato fries (so the dish will have a iota of nutritional value lol).
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Ugh…. I tried that mustard crusted burger I posted about the other day. Flavor was really good… but my technique has a lot to be desired. I didn’t “smash” enough and they shrunk back into a more round shape. Onions didn’t stick. Too much fat in the pan and I was burning my hands, Brioche was too thick.
Husband has been wanting me to make scotch eggs for a while. Did some test runs for the eggs to get the yolk that perfect runny-ness for them but had a hard time for the whites to be right. Ugh! Ended up with yolks harder and will work on eggs later. They turned out pretty good still.
Beef ribs on a gorgeous 76°F day, cooked on the Woodwind Pro using pecan pellets and cherry chunks. Served with corn on the cob, and macaroni salad. Summer is nearly here!
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 don’t remember when the last time I cooked wibs! But enjoyed these baby backs along with Oma’s German potato salad…the yellow bowl is what gives it that perfect flavor profile! And…that yellow bowl is probably 30-40 years old, if not older. It’s the only bowl I ever remember my Oma (this is my mom’s side) bring this potato salad in.
Rotisserie chicken with storebought Chipotle lime marinade. Got a little darker than I'd like but it was good and very moist. Caprese salad with heirloom tomatoes and buffalo mozzarella for a side.
My sister came over to hang out on the deck and have Dinner, New Orleans BBQ Shrimp on the Weber Searwood. Still one of my favorite ways to fix shrimp.
Take some bone-in, skin-on chicken thighs and trim/clean them up. Dry brine them for at least an hour or overnight (I did two hours). In a large bowl, make a marinade of oilve oil, oregano (Greek if you can find it, my HEB carries it in the bulk spices), thyme, as much minced garlic as is legal where you live (I used an entire head), pepper, lemon juice, and lemon zest.
(As I used six thighs and Brian used four, I scaled up the marinade a bit to account for that.) Whisk the marinade together.
Next, cut up some russet potatoes into wedges. Brian used 2.5, I used a full three. Brian also peeled his and I did not and I think I like the peels on. Put the wedges in the marinade. Add your brined chicken thighs to the marinade. Mix until everything is very well coated, aiming for an equal distribution of garlic on both sides of the chicken thighs.
In a metal baking dish or roasting pan, layout the potato wedges out in three rows. Place the chicken thighs atop them. Add 150g -- Brian is a metric person due to his baking background -- of chicken stock to the bottom of the dish (don't pour it on the chicken or you'll wash off the marinade).
Place the entire thing in a 350 F oven (I used my Chimp pellet grill) and let it go for 75-90 minutes until the chicken is 180-185 F (Mine hit 190 F).
Here we are at 40 minutes (at which point I rotated the tray).....
...and at 90 minutes.
Let the dish cool for 10-15 minutes to allow the potatoes to firm up. Remove the chicken and potatoes separately and keep both warm in a 170 F oven. Add 50 g of chicken stock to the pan and scrape up the fond. Pour all of this into a small skillet and bring to a simmer. Add in ~1/4 tsp of dijon mustard and mix.
Let it simmer for about 2-3 minutes until reduced and you can drag your spoon or spatula through it.
Plate the potatoes, followed by the chicken, and a bit of the sauce. Drizzle some lemon juice on top of everything.
Wow, just wow. This was incredible. First off, the potatoes are amazing! Well, of course they are amazing....they have been cooking in chicken fat for at least an hour! I am glad I left the skins on as it adds a bit of textural contrast, almost like a french fry.
The chicken....delicious....I mean, it's smoke-roasted chicken thighs, what more do you want? The skin isn't totally crisp, but it is good enough for me.
And the forward Greek flavors of olive oil, oregano, roasted garlic, and lemon are just marvelous.
This is definitely going on the Sunday rotation. It does take a bit of time to brine and cook, but the hands-on time is like ten minutes and the dishes are minimal.
My dad’s recipe marinated flank steak, my grandpa’s recipe baked beans (in my mom’s bean crock), my wife’s recipe potato salad, my mom’s recipe bread and butter pickles for some sweetness, and a side of Caprese salad.
My wife made the salads. I baked the beans and grilled the steak. The pickles I canned last summer.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I have limited access to my outdoor cooking equipment during our renovations, so my cooking has changed a bit.
Harissa chicken meatballs with chipeas and feta
Roasted miso chicken thighs with roasted root vegetables and early corn.
Steak salad: shaved Brussels, radish, carrot, cucumber, tomato, homemade sherry vinegarette and a freezer mix of sirloin and flatiron steak, sliced.
Bonus: didn't cook it, but sure did enjoy it. Wisconsin supper club prime rib. I ordered the "King" cut, because, well, you know. What I was served was a ridiculous amount of meat. I know whag 18oz of prime rib looks like. I can eat 18oz of prime rib. I can eat a bit more than that. I took a huge hunk of what I was served back to my hotel. At some point, I got curious and measured the thickness of my meat. Don't act like you haven't done the same. 1.75" thick, which actual intelligence tells me that's about a 2lb cut of prime rib. Amazing. I ate the leftovers for breakfast and then didn't have to think about eating until the next day.
I have yet to measure but we have a local steakhouse chain of about five restaurants and I have told my wife the same thing. That steak sure is bigger than a ten ounce New York strip or a sixteen ounce Prime Rib. She got three meals out of that last one.
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
Pollo Asado/Ahumado - found an asado marinade that the yardbird sat in through the afternoon, then rubbed with OakRidge Smokey Chile Lime and on to the kettle. I cooked this a bit too hot, but it came out well in the end. Served this with Salsa Taquera that was nice, should have used the Salsa Chile de Arbol as well!
I am glad I left the skins on as it adds a bit of textural contrast, almost like a french fry. 
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