Salmon and mixed vegetable stir fry on the Blackstone griddle. I love being able to cook large pieces of fish on the griddle. All it needs is a little bit of seasoning and a touch of lemon. 
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Brisket cook from last week on the Weber kettle + SnS. Used a couple of chunks of post oak for smoke. Thirteen hour cook but could've used another hour or so. Still pretty good though. Haven't quite figured out brisket yet, but its delicious learning. I love the cost of prime at Sam's Club. At $2.58/lb you won't break the bank getting an education.
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ItsAllGoneToTheDogs its somewhat new to the local Sam's club that they have been carrying such a good prime selection. Last time I was there they had started selling prime whole filet tenderloin for ~$12/lb. My local supermarket charges more then that for select grade. -
My local Costco’s have always carried Prime along with their Choice grades of beef. Briskets, filets, Strips, Ribeyes and other beef included. One thing that might help is to ask one of the butchers if you don’t see it on display. I went looking for bone-in beef plate ribs recently and saw none, just boneless. I asked a butcher if they had any, he said hold on. He came back a few minutes later with 2 packages for me! Always ask the butcher if you don’t see it, can’t hurt. -
Yeah our market is probably too small and the nearest costco is almost an hour away so no competition.
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I smoked some short ribs for a few hours and then I braised them in pinot noir and stock. I also made a creamy garlic polenta and green beans with hoisin.
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Poppy seed bread
Biscuits and Cakes are not my thing when it comes to baking, but what I can bake is bread. Poppy seed bread is called "Mohnflesserl" in Austria. The dough is brioch similar and is therefore a little sweeter and softer than a classic Mohnflesserl. I think they go great with meat, sausage and cheese.
I hope I have "Mohnflesserl" so halfway correctly translated
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Any guesses?
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Yep, Charley Langer 's chile verde recipe. This is my second time to make it. The smoked pork really gives it a nice flavor.
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58limited thanks for letting me know you like that one! It’s getting to be that time of year for stews!!! 😁 😋 -
Charley Langer I cheated a little. I made some Hatch chile salsa verde awhile back and froze most of it. Turns out the recipe is pretty much the same as yours so I smoked the pork, added the salsa verde, and some pork/chicken stock that I had in the freezer. Easy-Peasy and delicious!
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Ernest - no, its a wheat based chinese flatbread. The cookbook doesn't provide the name but its slightly airier than a pita or flatbread. Its water, yeast, salt, sugar and a touch of baking powder. Proof for ~45 min and then portioned and rolled out and cooked, covered in a dry skillet for about 2 min per side. Super easy to make
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I had plans of making pesto pasta with grilled chicken........
But if the chicken and pasta don’t hurry up, I’ll have gone through half this jar of Pesto by itself!
anyone else just love this pesto and eat it as a snack
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Ernest I love me some fresh pesto, but when it’s in the jar like this, it’s nice to be able to make a quick meal. But it is that good, Costco also sells these rice crackers we love, oh man! You have to pry the stuff out of my hands when I pull it out.
Give a jar a try, I don’t recall the cost but it’s pretty good! -
Ernest - it is good. My wife uses it all of the time on pasta and does use it for dipping like barlfly. It is a bit on the bland side but if you add some fresh basil (I like a little cilantro as well) it takes it up a couple of notches. My wife likes it "as-is".Last edited by tbob4; November 13, 2020, 01:17 PM.
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Chuletas en Salsa - pork chops baked in a spicy Latinx-style tomato sauce. Recipe is here. Served over Latinx-style yellow rice with vegetables.
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They are so good! I first had them 30+ years at a little greasy spoon type place on 8th Ave in the 20's in Manhattan. I just had to recreate them. It took several years, but I finally got it pretty darn close.Last edited by Dewesq55; November 12, 2020, 08:14 PM.
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Smoking cheese on the MAK (in the Smoker Box) today during a little snow squall. Now it's time to wrap it and wait a few weeks.Comment
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Kale and beans miso soup
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Fajitas and charro beans tonight. Fajita meat benefits so much from a marinade as we all know. My all time favorite marinade is just... Good Seasons Italian Dressing. I make it with Balsemic Vinegar instead of white. It really adds so much juiciness and flavor to my fajita meat or certain steaks. I dusted them with fresh ground pepper and Lawry’s Garlic Salt. Smoked em for a few minutes off heat then charred them over the SnS. Hickory chunks for smoke. Pico and sour cream.Attached FilesComment
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hoovarmin Thank you for complimenting my color choices.
😂 I’ve got a small kitchen, not many choices for background color.
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Well, where there's a will, there's a way! I hate this blackness with it being dark before 5PM. Yet I really wanted to grill something, so I fired up the Camp Chef, and shed a little extra light on it with an LED work light! The Edison bulb string overhead in the pavilion was just not cutting it!
I made dinner for tonight, and tomorrow as well in fact. USDA Prime sirloin, dry brined and seasoned with Hank's Signature Rub, a mix of griled onion and peppers and broccoli with avacado oil and seasoned salt, and buttered and seasoned grilled artichokes.
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Rotisserie chicken with some taters and carrots.
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