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Holy schneikies, these were freakin’ fantastic.
Fried baloney tacos. Frico’d habanero jack, mayo, salsa verde, lettuce, tomato. Served with butternut squash.
10/10. Would make any time.Comment
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Second pizza attempt. This time with the new 16" pizza pan. I was really happy with how this turned out and I think that we have the recipe down solid. Toppings include marinara sauce, mozzarella and parmesan cheese, green peppers, yellow onions, mushrooms, black olives and homemade fennel sausage. Hydration level was 80%.
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Grilled local halibut on the Weber gasser. Served with creamy garlic and herb orzo.
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Classic pork chops. Rub: equal parts kosher salt, American paprika, brown sugar, and 16-mesh black pepper.
Sear one side -- just a minute, else the sugar will burn ---
....Then the other and then finish indirect with a chuck of Texas post oak.....
At 145 F internal, pull 'em. Served up with Stouffers Mac and Cheese (none of that cheap Kraft stuff in this house!!)...
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Chicken Christopher, Sam the Cooking Guy's version. Takes less than 30 minutes to make.
I've made this several times but I just noticed that Sam forgot to list garlic on the ingredients list for the Beurre Blanc sauce on his website but he uses it in his video. This is supposed to be a rich garlic sauce but it tasted good with just the shallots when I made it before.
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Quick cook on a ribeye and artichoke. I cannot recall a tastier artichoke.
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Picked up a boneless pork shoulder from Wild Fork Foods last weekend—meant to grab bone-in, but it turned out to be a solid call.
I tied it up with butcher’s twine, then injected it with Zesty Italian dressing to get that flavor deep into the meat. Light binder of Heinz 57 and the strained garlic and herbs from the dressing, and rub, followed by a generous coat of Traeger Pork & Poultry Apple Honey rub.
Ran it low and steady at 250–275°F over Jealous Devil lump with a couple small applewood chunks for a subtle sweet smoke.
Once it hit that perfect probe-tender stage, I glazed it with roasted garlic BBQ sauce and let it tack up for another 20 minutes uncovered—built a rich, sticky bark.
Captured all the drippings too—chilled them to separate the fat and kept the clean, flavorful jus. Perfect for finishing the pulled pork sammy the next day.
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I had a little bit of chuck roast from last Sunday so I diced up potatoes, carrots, and onion to make a hash, then in another pan i sautéed some fresh garlic, shallots in butter then made the eggs in that, slid that on top of the chuck roast and hash,
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Last fall I cooked chicken thighs for one of my classes and I noticed one of my students didn't sign up. I put two and two together and realized that he comes from a family that follows Halal guidelines. I didn't think about that.
So I purchased a walk-about from Walmart for $70 that is my dedicated Halal cooker!
I went to one of a few Halal grocery stores and bought chicken quarters. I used all either new or sanitized kitchen equipment including a disposable cutting board. I mixed all new spices for the AP rub, and Killer Hogs to finish.
These are going to work with me tomorrow to make up for the not-knowing last Fall. I'm hoping he'll enjoy!
B
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Huskee yes, he finally got his chicken and seemed to really enjoy it. I hope I get more opportunities to cook Halal style.
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I've been kicking around the idea of getting rid of my flat top ever since I got the wok station. Today was a test run.
Just a basic steak cook but instead of the flap top I put a carbon steel pan on the wok burner for the seat.
It definitely gets a lot hotter than the flat top, even on it lowest setting. I would have to get used to flipping a lot faster than before but it should be manageable.
Ended up too dark in some spots but for a first try I'll take it.
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After a long hiatus, finally used my offset. Knocked off some rust, new coat of oil, and off to the races.
1 rack of baby back ribs cooked unwrapped (wrapped when I rested them with the Glaze from Goldee’s cookbook)
Chicken thighs and drumsticks with John Henry Hawaiian BBQ rub and finished them in the broiler with Goldees bbq sauce (from same cookbook)
Had a striploin from Porter Road that I cut into 4 giant steaks, smoked to 115, and finished in the broiler. Just SPG for that.
all cooked between 240-270 with a combo of cherry and pecan wood.
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Another cold rainy day here in Northern Michigan so I made this batch of Hot and Sour soup. Added Chair Siu pork and some Napa Cabbage to the traditional recipe. Medium firm tofu also. Fried up some Won Ton strips to put on top of the soup. This is one of my favorites.Have a lasagna baking in the oven right now also.
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That looks delicious. Sending warmer weather your way from Southern Michigan (Indiana).
Brian -
Cool and rain, So it's been 80 here for the last few days and in the 80's next week. I had to look up where your metropolis is located, Au Gres is a French phrase meaning "with sandstone" or "gritty stone". due to the sandstone along the coast. population 957, all interesting.
You should warm up next week.
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Thank you Teddy as it came. Was only 41 and pouring yesterday and this morning at 6 when I went out it was 57 and still drizzling. Funny how that warm air mass moves in. I think they were hogging it next door in Wisconsin. But just south of me an hour where I used to commute to work my son said he had 79 degrees at 7 in the evening. Go figure
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