I smoked some bacon tonight with maple.
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Beef rib roast for New Years family holiday gathering. Follow Meatheads recipe. Turns out great every time with his guidance.Comment
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Prime rib. 130F internal. Didn't get the crust I was looking for as the oven was struggling to get up to temp.Attached FilesComment
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New Year's Day Blasphemy Ribs, served with leftover pork fried rice from New Year's Eve. Fittingly, this is my 21st batch of Blasphemy Ribs (not counting numerous test batches).
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For lunch:
Sichuan Wontons in Hot Oil Sauce
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Panhead John - Asian is generally a lot of steps, but much of it is not overly complicated. I'm sure you could do it successfully. The big issue with it, if you want it to be reasonably authentic, is sourcing the ingredients. Someday I'll take some pics of my Chinese "pantry" and post them. I'm a bit obsessive about ingredients. 😁
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A "Holiday" Beef Wellngton. With only two of us here, and somewhat crappy weather, this got made sometime between Christmas and New Year's Eve.
About 3 lbs of tenderloin, tied up, seared in the cast iron skillet. Layered in proscuitto, duxelles, and stone ground dijon, then plastic wrap and overnight rest in the fridge. Pulled out next day, allowed to warm slightly, and wrapped in puff pastry and egg washed. Into 475F oven until probe indicated 125F IT.
I think it came out fine!!
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We went to Wally World yesterday and I had intended on getting some stuff for a recipe I will share tomorrow, but they had TriTip!!! Very pricey, but whatever, marbling looked good and no one around here ever has this cut.
Sadly, the butcher got me... this thing had a fat cap like a brisket! I cut off maybe 1/2lb+ but it was good fat so it went in a baggie in the freezer to render down the road. They had 2 other ones but the marbling wasn't as good looking as this one, I bet they didn't have a hidden fat cap.
So, trimmer 'er up, seasoned with MAK Chipotle rub and some rosemary overnight. Also took 2 packs of WallyWorld baby bellas and put 'em in a tin foil wrapped smoking tray with 1 stick of butter and a bunch of garlic, paprika, and a splash of olive oil. Both went at 210 for about 2 hours, then off to the warming box while the MAK got to grill temp.
Grill got to temp, so everybody back in the pool until 226 IT and then the meat rested with foil while we prepped everything else and the shrooms got to evaporate off some more butter.
My wife wanted some shrimp to use up the rest of her cocktail sauce she made for Christmas surf n turf
The dogs of course were well behaved and the doggo tax was paid post cleanup
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treesmacker I've never had one with this much fat though, literally was like trimming a brisket. End product was still really good though
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Well ... it’s not smoked ... or grilled ... or sous vided (is that even a word? 🤔) ... and there’s not a single drop of hot sauce anywhere nearby ... but it it is a mighty fine example of homemade chicken pot pie. 😎👍
SWMBO gets full credit for the awesome crust ...Comment
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Elton's BBQ you are really missing out... chicken pot pie is wonderful! 😋 -
I need a recipe for this chicken pot pie.. Hint-Hint.. MBMorgan or treesmacker -
Elton's BBQ - I’m currently putting together a shareable version of the recipe and will post it in a day or two.Last edited by MBMorgan; January 3, 2021, 06:46 PM.
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Burger night.
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Skip , I think I have replaced smash burgers in my line up for this burger instead. Burger night with friends would be great. But, warning, if you come over,[ you are cooking, I am learning. 😄🤘Last edited by Richard Chrz; January 3, 2021, 10:11 AM.
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Chuck Roast.
Smoked to 180° and rested for a couple of hours. It was very good. Took a stab at bread, which turned out good too!Attached FilesComment
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Took another stab at smoking a Turkey on my BGE and decided that with all the talk of mastering 2-zone cooking on Weber Kettles around this forum... that I should give it a try (I don’t have a SnS so this was the... analog method of stacking all the coals on one side and hoping for the best)
Turkey was very good, ribs and mashed potatoes were fantastic, and the green beans helped balance the rest
Woodford and the friends we shared it with were the best part
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Uhh....looking at the arms on you guys, we better say...Wow! Best meal I’ve ever seen!
LOL. It does look good!Last edited by Panhead John; January 2, 2021, 08:39 PM. -
Richard Chrz ya I struggled with temp control on my Weber kettle a bit yesterday... maybe because of the multiple snowball fights with the neighbor’s kids and the fact it was around 20F all day I’ll put a SnS on my Christmas list next year, but if I can get good without it, then I’ll be all the better when I get one!
Panhead John, we have gotten swoll lifting turkeys on and off the grill! Haha.
Thanks all, happy new year
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Used up the head on gulf shrimp I got a while back. Shrimp and corn chowder.
reducing the stock
The chowder. A little bacon on top, salt and pepper and hot sauce. Dang dang tasty.
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Nice!
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