Not sure this is cooking but it’s definitely throwing something together!!!!!! Loaded fries!! Chopped red chile, cheese and leftover strip steak. These were good! Ahhaha
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Saturday dinner. Rockfish fillet on the Weber Searwood with Sweet Corn Salad and Marinated Cucumbers...really good summertime dinner...
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Prime Angus Dino Ribs
This was a slab that was given to me by a friend who got it from Walmart when they were throwing out meat that was at the sell by date. The meat manager sometimes gives it to his friends instead of throwing it away. I cooked the slab on the Cypress Grill kamado at 250o and I mixed some hickory and mesquite in with the lump charcoal. The kamado spiked at 300o briefly early on in the cook but then rocked steady at 250o the entire time.
Beautiful, the fat cap was about 1/4" so I didn't trim anything.
Salt Lick rub
After 2 1/2 hours
Final product, pulled at 205o - the cook took almost 8 hours.
They are now wrapped in heavy towels and I'll try them tomorrow.Comment
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Let's Hatch.
Roasted the last four pounds of hot Hatch chiles I picked up Thursday night and decided to put them on some grilled chicken tacos.
Here's the grilled chicken, grilled hot and fast over pecan....
Tacos are HEB flour tortillas (of course), chicken, lots of Hatch, some cheese and (gasp) cilantro.
Normally I put crema and hot sauce on these tacos, but I wanted the flavor of the chiles to shine though as much as possible and they did. So good.
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I did the beef and broccoli again. I did not do the “velvet” step because this was from the other small chuckie that was SV. I marinated for about an hour and followed through the recipe. It came out pretty good!
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Follow up to my Dino rib post:
Here they are after cutting. I took a few bites out of the middle one while I was making morning coffee. Damn! These are so good and they are so tender that you almost can't tell that you are taking a bite.
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We had some of the kids over on Friday to celebrate my 61st birthday - it's actually on the 11th, but a weeknight just doesn't work well. What do you do when you are celebrating your own birthday and are a member of the Pitmaster Club? Why, YOU cook for everyone else of course!
So, PBX cook #4 is now in the books. 2 racks of SLS spares, and 2 racks of baby backs, as they did not have excess loin meat - these all came from Fresh Market. Salted a few hours in advance, cut in half to hook, and seasoned with Meathead's knockoff of the Rendezvous dry rub, from the free side.
The PBX once again did not disappoint, and cranked out these ribs in about 2.5 hours of hanging time, plus about 35 minutes of startup. I rotated the ribs a couple of times, at 1 hour intervals.
It was a rainy day, and I grabbed an old patio umbrella setup out of the backyard shed, to keep rain off the PBX. The Performer was once again called to duty as a work table and charcoal starter.... this is my messy end of the house where the trashcans and other junk live, along with the grills that I don't have room for out by the pool. All the covers are heaped up on top of the Genesis...
Ok, so the ribs made it in, hooks removed, and ready to cut and serve....
Oh - took another shot to show off the strawberry daquiries I had running in the new Ninja Slushy machine for the lady folks. Ok ok I tried some too!
And finally, got some sliced and ready to serve....
And my plate, on one of PJ's finest china offerings.... I made Mac n Cheese and Baked beans - recipes intended for the smoker, at 225 for 2-3 hours, but which I instead made in the oven for 1 hour at 350. Yvonne contributed corn on the Cobb AND a homemade cake to the festivities....
And we ended the evening with my favorite German Chocolate cake, and home made vanilla ice cream... I got a little assistance with the candles!
Alright, that is all I got. Yall have a GREAT and BLESSED Sunday!
Jim
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Our son dropped off some jalapenos the other day and I couldn't let them go to waste
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Well….this is something I don’t know if I’ve actually seen discussed here - perhaps it has been, it’s on the YT so, others have enjoyed this goodness prior to me.
but this was outstanding!!!!! I’ve been thinking about a few different types of chicken smash burgers and this is it! This will be in the rotation for yumminess on the griddle!
I give you Chicken Parm Smash Burgers! And what better than garlic parm fries as a side! 😎
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Sunday dinner...Flanken Beef Ribs with Buc-ee's Brisket Rub...
I have used Buc-ee's Brisket and Steak rubs and have not been disappointed...
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I’ve gotta start eating more seafood, I love it and I don’t know why I don’t cook it more often. 🤷♂️ Need to change that. Pan seared sea scallops served with warm butter
and some cold boiled shrimp with a homemade cocktail sauce……Fries courtesy of Checkers. 🥸
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Let's Hatch (again).
Tonight I made kolache boats. Never heard of them? Well, let me show you how it is done.
Whip up your favorite kolache dough (I use what is or at least is a close approximation to what Shipleys' uses) and let it do the rise thing and the cut it up into equal size pieces.
Assemble the kolaches.....I used HEB Texas Heritage all-beef hot dogs, some of my roasted Hatch chiles, and a slice of cheddar cheese.
Roll them up and brush with melted butter....
For me 22 minutes at 350 F is perfect and here you go....
Kolache boats!
Okay, I can't fool yall. I have no idea what happened here. I did the same recipe I did back in the spring (https://pitmaster.amazingribs.com/fo...10#post1839710). I don't think I changed anything with the rise times or anything.
But for whatever reason, my crimping just didn't hold....on any of them! Weird!
They....they do look kinda cute.....
If these go viral, you saw it first here!
The hatch chile is very nice and I definitely prefer sharp cheddar over American cheese, but it is going to drive me crazy trying to figure out what I did wrong. I thought I did a good job of crimping them. Clearly not!
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Try placing the seam on the bottom. The weight of the dog will help hold the seam shut. Is there a lot of oil or butter in the dough? That will make it difficult for the seam to seal, and if the seam looks like it could open, it probably will.
Nothin' wrong with that dog - I'd eat it. There's a place near me called Brecotea that makes hot dogs your way, and they are good. -
RonB That may have been part of my downfall....I did take care to get the dog and the peppers to be as dry as reasonably possible, but I overdid the melted button before putting them in the oven. Not having the seam on the bottom like you said and the excess moisture probably undid the seam.
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Picked up a bottle of Meat Church Deez Nuts rub a while back. I thought it might work well on salmon or halibut. But I tasted it raw and wasn’t too sure I liked it. So here we are several months later with a fresh sockeye salmon filet and I held my nose and decided to give it a go.
Great idea, although it looks as if I let it get away from me it was perfect. This fish should be just past medium. The char had a nice sweet flavor. I would definitely do this again. The corn on the other hand, yep a bit over. But the Post and Beam Cab made me feel better about myself.
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So many great cooks in here!Comment
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