@Ernest...Gordon Ramsay, eat your heart out! I too can eat eggs all day long!
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Last edited by Pit-for-Brains; March 27, 2015, 04:36 AM.-
Pit-for-Brains I can eat eggs 3 times a day, 8 days a week
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Inverted Vortex burning up some Skirt Steak for Fajitas
Phone pic
Last edited by Jerod Broussard; March 27, 2015, 08:25 PM.Comment
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We invited my parents and my brother over for dinner. We decided to go Asian. My mom picked up some egg rolls and pot stickers from PF Changs and I did a chicken stir-fry on the Performer. This was a stressful cook. I got home from work around 3 and went straight to the grocery store. I was home by 4 and our guests were set to arrive around 5. In addition to having to prepare dinner we had to pick up the lower level of the house and vacuum. By itself that was OK but we were targeting dinner by 6 (I brought it all to the table at 6:15). So this was a cook where I was constantly under duress and constantly rushing around.
I dry brined the chicken breasts and let them rest for an hour. I threw together a spice rub consisting of: Coriander, paprika, cloves, ginger, nutmeg, allspice, red pepper flakes and white pepper. I applied this liberally to the chicken breasts after rubbing them lightly with sesame oil. I used Kingsford competition and 1 chunk of apple wood. I put the chicken on the Performer indirect. This is what it looked like:
I then whipped together a sauce. It consisted of: Hoisin, fish sauce, soy sauce, sesame oil, rice wine vinegar and my homemade hot sauce. I reserved a little of this sauce for the chicken. In a large mixing bowl I chopped the following: Shitake mushrooms, red bell pepper, red onion, snow peas, celery and bamboo shoots (canned). I tossed all of these veggies in the bulk of the sauce and threw in some of the spice medley.
Before I lament some mistakes by prefacing that this dinner turned out quite good overall.
OK, things got hectic toward the end and this was a result of the entire afternoon being a mad rush to get everything ready. When I checked the chicken for the first time it was already at about 140 internal (the Kingsford Competition burns HOT!). So, i moved the chicken directly over the coals for a reverse sear. Well, because I was juggling multiple tasks I had to run back in the house and was in there longer than I wanted to be. The reverse sear was slightly over-seared. I flipped the breasts over for the other side and went back into the house to grab the sauce that I reserved. I sauced both sides and developed a bit of glaze. When I pulled the breasts off they were at 175 which meant they were slightly dry. Sh*t! Anyway, this is what they looked like:
At this point I removed the center portion of the grate and inserted the Weber Gourmet BBQ cast iron wok. After letting it heat for 10 minutes I threw in the veggies. This is what it looked like:
I stirred the veggies and covered. A couple of times I uncovered and folded them around and re-covered the grill. After about 10 minutes I removed the wok from the grill. I cut the chicken into chunks and mixed the chicken in with the rest of the stir-fry. The stir-fry was served over brown rice. This is what it looked like:
On a scale of 1-10 I would rate this a 7. It was a good dish, don't get me wrong and the positives WAY outweighed the negatives. Here are the negatives: The chicken was slightly over-cooked. The dish overall needed a bit more of the sauce, not much, perhaps 1.4 cup, but it was a bit dry overall when added to the rice and coupled with slightly over-cooked chicken and...well, you get the idea. Next time I will up the quantity of sauce and reserve some to be added depending on the tastes of the consumer. The only other problem was the doneness of the chicken. Again, it was good, but I am capable of better. The time crunch was the problem. I would have baby-sat it more and moved it directly over the coals sooner. At this point I felt that mallard reaction and the glaze were more important than the perfect internal temp.
All in all it's been a nice evening and a very good, but not great, dinner contributed.Comment
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Oops a little overcooked = every night at my place practically. Last night's turkey burgers one got dropped at the edge of the Weber charcoal grill grate near the opening where the handle is, nosedived right onto the coals. I reached down like an idiot to pull the grate up (bare hands) to save the burger, and you guessed it, I now have a burned spot on my finger. And had a charred burger.
Ugh.
We have a FAIL! thread for bad cooks, but honestly that cook looks amazing! Nicely done!
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Hi all, doing a cook for my butcher and his customers today. I have 14 beef short rib slabs cooking on my WSM, Kettle, and Brinkmann. 10 are choice, 4 are select. I'm going to experiment with the foil:
WSM: Ful foil
Brinkmann: Foil pan (not covered)
Kettle: No foil
Fires all seem in good shape so I'm gonna nap for a bit. A balmy 61° means I'll stay right here on the porch!Last edited by eugenek; March 28, 2015, 04:19 AM.Comment
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JeffJ It could've been but the cook didn't go quite so smoothly. In a nutshell, managing the heat and timings across 3 different units is especially hectic when you're working against the clock. I probably stuffed the WSM too tightly and the Brinkmann wouldn't go above 180° after a certain point. Four slabs turned out great and the tasting was still a success, albeit in smaller portions, while the rest I just had to leave to cook for later. Let's just say the butcher staff and a few of my neighbors are eating well tonight!
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I'm in the backyard!
Sometimes I use my WSM 14.5 charcoal chamber in big worm
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Roasted red pepper spread. I received a grilling cookbook at a couple's shower preceding my wedding. It had a recipe for roasted red pepper spread. It's simple but absolutely delicious. I have made it more times than I can even count (I am not joking) over the last 18 years. This is what it consists of:
2 red bell peppers (roasted)
2 6.5" jars of sun dried tomatoes packed in olive oil
2-3 (I use 3) chipotle adobo and some of the adobo sauce
1/4 cup olive oil
The first step is to roast the red bell peppers and I do it thoroughly as the goal is to remove the skin. Here is what it looked like:
Once they come off the grill (or they can be done in the oven under the broiler) I place them into a brown lunch bag and give it a couple of vigorous shakes. I let the peppers cool (about 1/2 hr) and then remove the stems, seeds and skin, tear them into chunks and toss them into the food processor. I throw in the sun dried tomatoes and have found that the amount of olive oil in the 2 jars is sufficient so I just dump the whole jar into the processor and omit the olive oil ingredient. Then I add the chipotles and adobo sauce and puree thoroughly. It's consistency is like a grainy mayonnaise. It's ALWAYS a huge hit and can be served with garlic bread if you wish but I prefer them with New York Bagel Chips. Just dip them right in like you would with potato chips and French onion dip. This is what the spread looks like when it's finished:
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Looked like it was ready didn't bother with taking temp.
My definition of eating out. Eating in the backyard
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Its "she who must obey causes she has no ring's" Birthday. 4 -1/4s for her with a touch of evo.
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For lunch: Lobster Pie!
So, my girlfriend and I threw a party for 15 family and close friends at a famous Manhattan steakhouse {which I used to frequent) to celebrate my imminent 60th Birthday. Since it was a very special occasion, I decided to order the biggest lobster they had instead of steak. It was 5lbs. and I got it stuffed with crabmeat. Needless to say, I didn't finish it and brought the claws home left-over. Yesterday I "snacked" on one claw (the pincer) cold from the fridge, leaving the "arm" and the entire second claw (the crusher). So today I took the remaining meat from the shell, cut it into small chunks and made this delicious lobster pie for 1. I have enough meat left for one more.
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Never had lobster. Love shrimp, crawfish, crab.....frog legs, etc...Comment
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Jerod Broussard if you love all of that then you will love Lobster tails also.
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At it again....
Cajun wings
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Keeping it light. Ceasar salad, Sous vide chicken breast.
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Dinner tonight was short rib tacos with the leftovers from yesterday's cook. Added jus, water, and meat into the slow cooker for 6 hours and ended up with some fall apart goodness. I used corn tortillas, meathead's simple creamy slaw recipe, and topped things off with pickled jalopenos. The meat is usually braised at taco joints, but the smoke definitely adds that special flavor.
My wife whipped up a few deviled eggs and we gourmet-ified it with short rib and parsley garnish.
Last edited by eugenek; March 30, 2015, 12:23 AM.Comment
Unfortunately, it's now telling me that the Brinkmann is 20° cooler than the other two. It's what I've experienced in the pastâ€â€for some reason the heat just doesnt transfer efficiently to the smoking chamber.
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