Made a big pot of beef and vegetable soup last night and it came out very well. I like to make a big pot and freeze the rest to last me thru the winter. I’ve been making this for years and it’s one of my favorite soups. I’ve posted the recipe under..........Soups!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I love blackened fish tacos. I have the same issue about taco photos. Once you start putting everything on (pico, guacamole etc,) you can no longer see the meat. I’m glad you left them out so I could see that fish.
Maybe for future pics, we could do taco pics in stages on the plate. One with bare meat, next with fixings and last one with the full glory!
Also, those look really good! Love fish tacos.
Last edited by Panhead John; December 18, 2020, 01:19 PM.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Tested out my new starter, it’s ok bread, need to up the starters potency. Poor bulk fermentation, screwed up on the initial mix. This bake just kept handing me defeats. But, should make good croutons. Or breading for a chicken parm.
Last edited by Richard Chrz; December 18, 2020, 07:26 PM.
The MMS-48 wasn’t cheap, but it’s extremely well built and puts out an amazing product. Lots of fun to use. It will be the last smoker I ever cook on unless I can somehow, someday convince my wife to throw down for a Jambo Pits trailer 🤣
Wow! I gotta say, I just finished one of the best steaks ever done in the history of mankind! (Or at least in my neighborhood for the last week) I had a Costco Choice filet I reverse seared....along with a grilled Portobello mushroom and baked tater. I put a little Good Season’s Italian Dressing on the steak and dusted it with Himalayan Pink Salt and Black Ground Pepper. Marinated the mushroom with a little dressing also, along with Lawry’s Garlic Salt and some ground pepper. Grilled Portobello Mushrooms are really good. If you’ve never used the GS Italian Dressing as a marinade, I can suggest trying it. It’s awesome. When I make it I use Balsemic Vinegar instead of white. Better flavor. Time for my stretchy pants. SmokingSteve P.S. Another shout out to you for the Secret Santa grill light! It works great and has been a big help, my cook pictures are also much better.
Attached Files
Last edited by Panhead John; December 19, 2020, 07:45 AM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Smoked a tri tip from the local ranch market. Great tri tip and it was perfect! Great medium rare-medium temp and Oak Ridge BBQ Carne Crosta rub! Finished with a sear in the CI skillet and served with rice and black beans! Not the most exciting plated photo here, but it’s ok!
Panhead John Just salt and pepper. If I’m going for a sear like this, I usually stick to S & P so I don’t burn a rub. After it was done I sauced it with Black Swan beso del feugo.
Today, if you followed another thread, you know that Yvonne and I were invited to dinner by our oldest daughter... and then she called this morning to say that they had no meat in the house, just sides, and could I please find something in the deep freeze and bring it? I ended up taking a marinated flank steak and two 8 ounce prime sirloins over, to feed the four of us. I cooked it on my son in law's gasser, pulling all the meat at 135F using his Thermopop to check things. We had Christmas cookies that my daughter made for desert, and I chased it all with beer (blonde) and cider that was on tap, and finished the evening with Costco blended scotch.
SheilaAnn yes - my 28 year old, who never really learned to cook at home, or expressed much interest, has turned into a pastry chef on the side - in fact, she is selling cookies for showers and weddings. She has made some amazing cakes this past year as well.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Okay, I know this is just a bowl of chicken - but it tasted really good. Bone in chicken legs and thighs (partially frozen) seasoned and Sous Vide for 2 1/2 hours at 165*. Then grilled for a few minutes to get some color before pulling. Tastes like rotisserie chicken. All ready for use over the Holidays for nachos or a Family favorite Chicken Huntington hotdish.
Got hungry while at the butchers and purchased a 8kg side of pork. Got it back home and trimmed the spare ribs out of it , excess fat, glands,tits and silver skin. Found a recipe on some website from a guy named Meathead and decided to do a porchetta. Scored the skin and wrapped it up with the spices, raisins and dried tomatoes. Covered the skin with salt and will leave it uncovered in the fridge for 2 days to dry the skin.
I ended up taking a marinated flank steak and two 8 ounce prime sirloins over, to feed the four of us. I cooked it on my son in law's gasser, pulling all the meat at 135F using his Thermopop to check things. We had Christmas cookies that my daughter made for desert, and I chased it all with beer (blonde) and cider that was on tap, and finished the evening with Costco blended scotch.
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