Sous vide pork chop, lentils and arugula salad. Mustard sauce
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Frist round done. They are currently blooming....
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Jerod Broussard hope they don't fall off when you take them for a ride -
The bugs add extra protein. Not everyone can get served live shrimp with live ants crawling on them. -
Wait! Are you using the windshield Wipers to hold up the rack? You sir are an innovator!
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Just a nice little 14 oz hand cut sirloin - reverse seared with the Vortex with some spice-enhanced butter brushed on during the sear and a little finishing salt (Trader Joe's "pyramid" salt flakes). This was a goooooood steak
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2 weeknight dinners prepared in 1 night...
Dinner for tonight for the wife and kids was shrimp tacos. My wife just picked up 5 pounds of 16-20 count Tiger Prawns at Costco for $10.99/lb. So, I thawed a pound, lightly oiled them and sprinkled on some cumin powder. I also cut a couple of pineapple "rounds" which were also lightly oiled and then hit with salt and pepper. Here it is before going on the grill:
The pineapple and shrimp were cooked directly over the coals.
At this point I closed the bottom and top vents almost all of the way. This was to slow the rate of burn of the coals so they could be utilized for round 2....(next post)....
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OK. After we finished eating dinner I proceeded with tomorrow's dinner: Weeknight chili on the grill!
I used Kingsford Blue tonight and added about 10 unlit coals to the fire as well as a few cherry wood chips. I took 3.5 lbs of ground sirloin (90% lean) and formed 7 loose patties. I put 4 patties directly over the fire and the other 3 off to the side. I rotated them around until all sides of all patties received a nice sear.
In the meantime I chopped an onion, 3 celery stalks, 1 poblano pepper and 3 cloves of garlic. These all went into the food processor and were pureed until they formed a wet paste. This mixture was thrown into a Dutch Oven and tossed on the grill, uncovered for roughly 7 minutes (this is visible in the attached picture above). At this point I added canned tomatoes, a nice medley of ground spices, hot sauce, worcestershire, sugar and beer. I also added a fist-sized chunk of pecan wood and cooked for an hour uncovered. When all of that stuff was added the meat also went into the pot and was broken up into small chunks. After an hour I added 3 cans of chili beans, some more hot sauce, worcestershire and chili powder. I let it cook for about an hour longer uncovered and then pulled it off the grill. I'll show the remaining pictures and then share my final thoughts.
Here is a picture of the pot cooking with that coveted thin blue smoke evident:
Here is what the chili looked like when it came out of the cooker:
Those white chunks are mushrooms and navy beans.
This is what my "white Dutch Oven" looked like when it came out of the cooker:
When I first sample it I thought the smoke was too assertive. So, I put it on a burner and let it simmer a bit longer and I stirred it frequently. This step pretty much corrected the issue. This is tomorrow's dinner. It will go into the 'fridge and will further meld. Tomorrow I will bring it up to a simmer and let it simmer for 20 minutes. I'll hit it with some fresh squeezed lime juice just before serving. This should further tame any overly-assertive smokiness.
This was a fun dish to prepare and overall I am happy with the result. I will pen a short post tomorrow after the final product is sampled.
Update: Just had a bowl and it turned out REALLY good! The only thing keeping it from near perfection is that I think the smoke flavor is a bit too prominent. Dial the smoke back 5-10% and this chili would be a 9.5 out of 10. As it is, I give it a 9 and I am very happy about that.Comment
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Now I'm hungry. Keep us posted on how it turns out.Comment
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Did a test run for my end of May family smoking event. Found two full briskets at Sams, marked as flats, "We don't sell and can't get full briskets". one 15# and one 16# and some "back ribs" SLC, but not trimmed. Used MH's recipes and rubs for both. One of the briskets is in the "soup", becoming corned beef, to be smoked to make the pastrami, I will have to post my results on that later.
The brisket came out good, but just a little overdone, due to reheating I think, so I will "short smoke" future ones if reheating is planned. had to go for 12 hrs to get to temp
Ribs cam out great, rub a little hot as I fresh ground the ancho chili's in the rub, may use a little less next time! My wife prefers sweeter to spicy!. they took six hours due to the amount of meat on them and they were perfectly done.
basted (sprayed) every hour or so with beef broth, hadn't used that before but I think it worked well!
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Today it's rack of lamb, baby backs, pork steaks, and jalapeno brats. with sweet taters baked beans with smoked ham shank and asparagas.
I LOVE the Tejas!!!!!!Attached FilesComment
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Finally a nice Spring-like evening yesterday, hung out outside with my hard cider
And made a mess of chicken fajitas for the step-daughter and her friends. Chicken's not much to look at, but there's a beauty to a colorful mound of peppers on the cast iron griddle
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Pit-for-Brains - I used to drink Angry Orchard but picked up the Wood Chuck Granny Smith one day because it had about 1/4 of the carbs and found I liked the slightly more tart taste of granny smith
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Sous Vide cod. Man shall not live by smoked meat alone.
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Hot sauce!
Last weekend I roasted the peppers on other veggies, threw in salt, vinegar, fresh squeezed lime juice and some other goodies into a bucket. I then thoroughly pureed all of the goodies from the grill and into the bucket they went as well.
It went into the refrigerator for a week. After melding for a week I strained and bottled it.
5 quarts of sauce after straining.
Not to pat myself on the back but this is extremely good hot sauce. I've yet to find a gourmet sauce that I have felt was better, or even as good.Comment
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Pizza night!
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Crustless pizzas aren't quite as much fun but can be very yummy. look into the various alternatives out there. since the 'Gluten Free" craze has begun the folks who couldn't tell you what gluten is or what it dos differently than pas on your brakes, have created a market that is filled to bursting with oinderful alternatives. this have given those who suffer and extremely rare condition options they never had before. anyway, that means LOTS of bread alternatives. many of them with no carbs and lots of protein. various bean meals and nut meals that can stand in for bread. your crust will have a different taste than a simple white dough crust. but hey, why are we all here if not to try new things, right?
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Wow Ernest. That looks out of the park!Comment
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Waffles
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