Glad to see all these cooking photos. Keep 'em coming folks. After all, as my GF said to me tonight after watching me joyfully grind 10 lbs of chuck and pork and pattying it into hamburgers: Meat is my hobby 
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Getting ready for fight night. 11 pounds of beef short ribs (4 full racks). I'll dry brine these Starting Wednesday night. Throw some wings and hotdogs and have ourselves a wild day.
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Grilled pork loin chops, veggie kabobs and sweet potatoes. Trying my best to eat healthy
Last edited by DWCowles; April 28, 2015, 07:01 PM.Comment
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Indoor style Steakhouse Steakburger night at Wartface's house tonight... Including glop and my homemade Brioche hamburger buns.Comment
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BBQ Chicken with carrrot/jicma slaw... looks like a meteor landing, but good
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Not exactly sure why I'm posting another chicken grilling, but.......for those interested, same recipe (lemon, EVOO, garlic, salt and pepper and Rosemary - fresh batch), Kingsford blue. Different chicken, same result. Pulled just short of 160*F.
Nice and juicey again.Comment
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Last night at home before heading back out for three long weeks. Here we have smoked pork tenderloin on the Weber Performer with a sauce that I made up with Peach Preserves and Black Swan "Beso del Fuego" BBQ sauce mix together, grilled aspsragus and what I called pepper potatoes.Last edited by DWCowles; April 30, 2015, 12:15 AM.Comment
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Monday it rained, so, chicken noodle soup. After I cook a whole chicken I toss the carcass in the freezer and along with onion, celery, carrot, some raw chicken parts, etc I use it to make chicken stock. The stock turns out really good and I freeze it in various sized containers for future use. Chicken noodle soup is really basic but I've developed a couple of tricks to make it kind of special. I start by chopping onion, celery and carrot and tossing them into the pot with a couple of TB of olive oil. I hit them with a little salt, pepper, oregano, parsley and a bay leaf. After they've softened I add cubed (previously dry-brined) chicken breasts and the homemade stock. It takes about 20 minutes for the chicken to cook through and by cooking it directly in the stock the chicken, along with the veggies the broth becomes supercharged with good chicken flavor. I boil the noodles separately. I cook them al dente and I add chicken base to the boiling water which helps infuse the noodles with chicken flavor. I add the noodles to the pot (which is now still really hot but the burner has been turned off), cover and let the whole thing sit for 10-15 minutes. I then fill my sink up with ice water and plunge to pot into it until it cools. Once it cools I move it to the 'fridge for later consumption. I use the ice water because the last pot I made turned sour and upon doing some research I learned that when dealing with chicken soup it's best to cool it as fast as possible.
I believe that the big chicken flavor of the broth and not over-cooking the chicken (which keeps it tender) are what set this soup apart from a run-of-the-mill pot of chicken noodle soup.
This is what it looked like:
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Sweet, I make my own chicken broth also, but have never used carcasses from cooked chickens. Usually buy three birds at a time, and debone,... freezing the breast and thighs, and using the legs, wings and skeleton in a crock pot (with just a little bit of salt, and one onion (skin included, for color). Reduce and freeze in straight mason jars. Have recently started making fresh pasta, so this looks to be a project/meal I might enjoy. -
Yep, those are all good. My philosophy on that is to have the broth as more of a blank slate, allowing to vary what else goes in from one meal/use to the next. Celery is the one item I've been considering adding to the base bone broth, as it doesn't store well for long, and I don't often use it. That bowl of soup you have there sure looks beautiful!!
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On Tuesday the weather was nice so I made grilled ratatouille. I chopped red onion, sweet bell pepper and mushrooms and marinated them in basalmic vinegar and olive oil. I sliced a zucchini and summer squash lengthwise, brushed them with olive oil and seasoned them with salt and pepper. I also cut up cucumber and tomato. I started by taking a dry-brined flank steak and cooking it very quickly, with direct heat, to medium rare. I then grilled both sides of the squash and zucchini. When they were done I coarsely chopped them. I tossed the marinated veggies into a grill basket and cooked them over direct heat until they developed some char. All of the food was cut into bite-sized chunks and mixed together in the bowl that still had a bit of residual marinade in it. I was aiming for a variety of flavors and textures. The marinated veggies obviously carried some of the flavor of the sauce. The squash and zucchini had a nice BBQ flavor sans marinade. The flank steak added some needed protein and beef flavor. The tomatoes and cucumber added crunch and raw veggie flavor.
Here are the pics:
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This is the compete dish:
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Salt and pepper ribs......that's it, no rub
Fantastic results. Less is more.
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Been a busy day, started at 6:30 am
Preburning my wood for the PBC. I told y'all I'd do it
Extra preburnt chunks ready
Wings on the Big Worm
These are ready.
Kabobs on the performer.
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Beef Satay with Peanut Sauce
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