Pad Thai. One of my daughter’s favorites. Amped up the flavor a bit tonight, adding some peanut butter to the recipe I use. Had a great flavor profile, better than what it has had in the past.
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What do Texans cook after Thanksgiving? Chili! The weather here has been miserably rainy and cold, 63* as I type...Brrrrr. So I figured I’d make a big pot to last for a while. Hope everyone had a great Thanksgiving.
Sharp eyes might detect something amiss.Attached FilesLast edited by Panhead John; November 28, 2020, 08:01 PM.Comment
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I'll tell you what.....talk of beans and pineapple in a true Texas classic, and Coors Light piss water, you all need to be careful. We don't cotton to no disrespect of one of our legendary dishes. (was that good enough warnin' Panhead John ?) -
Well done Troutman ! Except....I do drink Coors Light. 😂
See the middle picture above. 😂
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Saturday SnS Rack of Baby Back. Au Gratin Potatoes, Sautéed Spinach, Homemade Bbq Sauce.
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We had reubens again last night and still have leftover homemade pastrami (
). SWMBO’s birthday is later this week, and she loves corned beef hash, so I decided to make her pastrami hash for brunch today. Followed this Serious Eats recipe but left out the poblano at her request (afterwards she agreed a green pepper would be bueno.) I also didn’t add the eggs to the skillet, which would make for great presentation, but the kiddo is still ZZzzz and I didn’t want eggs sitting around til she gets up. Still, it was pretty much amazing...
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Well my Weber Summit gasser hasn't had much love of late. It was in need of cleaning so I was ignoring her. Decided she needed to join the rotation so I cleaned her up all shiny and new. It's going on 5 years old and still looks pretty much like the day I bought her.
Threw a couple of grill grates over the sear zone, cranked it up and got it sizzling, almost up to 700*.....
Had some Berkshire tomahawk chops from HEB, decided a quick sear flip flop cook was in order....
Just 1-1/2 minutes per side twice for a total of 6 minutes. Brushed on some Fischer & Weiser Charred Peach Bourbon glaze and let them ride for about 30 seconds more to tack it up. Fast cook, great results. Now I'm ready for those quick and easy mid-week grills. Thanks Summit girl, been missin' you !!!
An oh yea, did I mention that I LOVE ME SOME GRILL MARKS !! Trout is out !!!!!Comment
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Troutman this is the first major post I've seen from you in some time and I must say - nothing has changed in your talent. I love the grill marks too! -
treesmacker Appreciate the props but I've been here for a while now. Check out posts #50 and #74 of this edition of SUWYC. Also if you missed it, take a look at my full blown write up and recipe for Maricos de Campechana found here;
Got some more recipes I'm developing and will post soon. Stay tuned !!
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Beauty day up here for late Nov so fired up the BKK for this 4lb tip sirloin roast covered in Texas 1836 beef rub and some Blues Hog all purpose
Cooking on Cowboy Lump with pecan chunks and maple bourbon chips
Hoping to hold 280 for a cook temp
Should take 2 hours or so to hit 130 inside temp
Asst cook hound Rey helpingAttached FilesComment
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Just took this roast off the BKK after 2 hours and 15 mins
The ingrates said my last roast pulled at 130 inside temp was too rare so let this go to 137
Letting it rest now for 50 mins
More pics when I cut into itAttached FilesComment
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I'm working on a competition style pork butt. Thinking of entering in some local competitions next year so I've been adapting my backyard techniques to more competition standards. Open to any advice or suggestions from current competition guys out there.
Cooked in my Yoder YS640Attached FilesComment
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Turkey Pot Pie 🥧 🌿Attached FilesComment
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As promised pics of the roast I smoked earlier
It was a hit glad I pulled it off when I did was still pretty rareAttached FilesComment
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Had some CAB bottom round roasts sous vide for 20 hours at 135 degrees.
I modified some Kaiser rolls into Kummelweck rolls by brushing the tops with egg whites and sprinkling on some caraway seeds and Kosher salt then into a 250 degree oven for 15 minutes to set.
Sliced the beef thin and then warmed it in the aus jus.
Served it with a healthy smear of horseradish and a side of poutine.
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So this is gonna go down soon! Followed-ish the recipe from this site. Forgot we snacked on all the cheddar, so went with straight cream cheese.
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Well, when you make a recipe of adobo sauce and have a bit left over along with some chicken thighs from last night, makes sense to make chicken adobo tacos! (last 10 days, tacos have been served 4 times....Taco Tuesday any DAY!!!)
bringing the chicken up to temp before I move them to the hot side to get a little char on the adobo!
and all sliced up and topped with white and green onion, queso fresco and jalapeño, along with Spanish rice and cilantro black beans. I’ve made Tacos al Pastor with pork and really enjoyed it. These were pretty good as well, but I think the pork is the winner for me!
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Some Shrimp Etouffee...What a fun dish to make...Full of flavors...Oh Yeah!
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Panhead John Yes I started with a dark roux. I also made a shrimp stock from the shells. SheilaAnn I used red bell pepper rather than green in the Holy Trinity base. I almost always substitute red or yellow bell pepper for green.
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Vortexed some wings tonight. Used one of Henrik 's rubs and the added some teriyaki sauce about 15 min before pulling. Came out tasty. Brussels sprouts and potato cakes for the win.
Almost forgot to take the plated photo...Comment
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