Caught a batch of halibut on Saturday. So off to the grill! Grilled Butt with a nagoon berry, cilantro, and hazelnut sauce. Really good, but next go-round I think I’ll sub pecans.
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Sunday evening tri-tip cook. Dusted with HC Carnivore Black, sous vide 133° for 2 hours, then developed some crust in a hot CI skillet. Rested in Kerry Gold butter pats.
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The whole 'pictures don't do it justice' thing here.... these were the best turkey burgers I've ever made. Griddled on the flat top, with Traeger's Blackened Saskatchewan Rub (pepper and garlic-heavy, great stuff), melted fresh mozz (medallions just placed on the griddle until melty), and butter-sauteed onions. Served on well-buttered toast. A little dab of mayo, but it wasn't needed.
Some of the onions had char which adds taste of course, but most were still soft and buttery and very sweet. The burgers do not look juicy here but juice was nearly running down my arm. The thick medallions of fresh mozz add almost a chewy texture to the cheese (oh baby!)
Slap yo momma good!
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klflowers I bet hers were great, moms are always great with stuff like that. My only secret here was cooking them smashburger style, thin patty (hand-pattied though, turkey would be tough to actually smash and not have it stick to the moon and back) medium-hot & fast and not too long. I don't do any mix-ins or parlor tricks with turkey.
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Wibs! SLCs on the Good One Marshall. First time in this cooker. They came out excellent. Dry brined over night, Memphis Dust, lump charcoal and hickory chunks. Sauced at the end with my Rum Molasses sauce and left in the smoker for 20 minutes to set it.
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When we got back home from vacation, the youngest wanted some salsa for chips, so she made up a big bowl of our neighbors' bean/corn salsa recipe. Way more than we could all eat, of course.
So, not wanting anything to go to waste, I suggested using the leftovers for sirloin steak tacos, with some guac, cheese, and siracha sauce on a tortilla.
Thawed out and pan-fried the steak with some pepper and salt. Nice looking sirloin, I thought!
One side seared, the house smelled great, and I was ready to just eat it right out of the pan. But I didn't!
Took it up a little higher than I usually do, since the "kids" have pink steak issues. Normally, I'd shoot for medium rare, but I hit a decent medium/medium well, with it. Rested it for a few minutes, sliced it up, it was nice and juicy.
And finally, sliced thin, and layered into the tortilla with the other stuff. I always have problems overloading these things. But it sure was good. The siracha was perfect for this:
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Monday I tried a version of a recipe SNS Grills suggested. Pork shoulder burnt ends. We had the grandchildren at our house from Sunday to Tuesday, so I made about 2/3s of a shoulder into pulled pork on Sunday. No pictures, you all know what pulled pork looks like. The grandkids like grampa's pulled pork, so that was a slam dunk. Monday was a bit more adventurous, cooking two things they had never eated before. 15, 13 and 9, you never know. Cut the shoulder into 1 1/2 inch cubes, more or less, and let them brine overnight with kosher salt, MMD and Worcestershire sauce. They went into the Blaz'n at 260 for about three hours. I left them alone until they hit 200 to 205 degrees. Then they went into a covered pan with a drizzle of honey and a little beef broth for another hour or hour and a half. They stayed at about 170 to 180 during that time.
To go along with the burnt ends I made an old favorite of my wife and I, going back to our scout days. Our son grew up eating this, but while he does make pan fried potatoes he has never made this for his kids. Potatoes and carrots wrapped in aluminum foil with salt, pepper and lots of butter. We have a double oven and I should have used the bigger oven, they got a little to much direct heat and the carrots got a little overdone. The potatoes getting crispy isn't a problem for us, those are our favorites.
The kids said the meat was good. They tried to decide what it tasted like, and decided the closest in their experience was ribs. Which they love. The potatoes and carrots got an "ok" with the biggest complaint was the carrots being overdone. But they ate them and even went back to the meat for seconds.
Personally, I loved the pork this way. Cooks up fast being cut up, and I'll do this again, probably with the whole shoulder.
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Reprise sous vide pork chops. Seared in CI skillet with pan sauce. Served with summer vegetable farro with tomatoes and jalapenos from the garden.
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It was meatloaf night as requested by the wifey. I used Meathead’s recipe from the latest book. The only change was that I left out the dried tomatoes.
I cooked it on the Recteq. 30 min on low/hi smoke. Then 275 until done. About 90 min more. Maybe a little less. Sauced with Bob’s Bitchin BBQ Original.
sides were the easy way out. (Microwave)
It turned out terrific. The wifey paid me the ultimate compliment. She said it was better than hers! 😳Comment
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TACOS!!!!! Of the grilled crustacean variety
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Double butts on my Tailgater
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Thanks, I got the grill from Traeger as a replacement for the troubled Ranger line in 2018. It traveled the country with us for years in our motorhome. The only thing I changed on it was replacing the original controler with an Ortech and it has worked very well for us.
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Chicken half on the Traeger. Garlic salt, pepper, smoked paprika, and finished with a sauce blend I make. Full disclosure, torched to enhance the appearance. Served along side creamed corn and with jalapeño’s chopped and mixed in. Turned out well.
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