Decided to give SVCI (Sous Vide Cast Iron) a try on a burger for the first time. 135 F for 2 hours from frozen solid then seared in cast iron. Turned out great!
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Teriyaki Pork Tenderloin and stir fried Broccoli over white rice.
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I did a couple of pieces of Teres Major from Porter Road tonight. If you’re not familiar with this cut of beef I highly recommend that you check it out. It’s sometimes called a "petite tender". Very similar to a filet but way less expensive.
Anyway, they’re small so I fired up the Smokey Joe. Used the JKF method. (Just Keep Flippin’). Dry brined for about 5 hours, then POG. Served with sautéed mushrooms and baby red potatoes. Delish.Comment
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It was steak night tonight. Front seared filets and I pulled them off the slow side at 140°. Sides were twice baked potatoes and asparagus.
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Dr. Pepper - as you can see, I have a small, (13"), ss grate that I use to sear over an inverted chimney filled with KBB. The grate gets rotated every time I flip and I pull the meat when I have the sear I want. I then dump the hot coals next to what's left of the KBB from previous cooks. The regular grate goes back in the Kettle and I put the small grate on that opposite the coals. I put a probe in the smallest steak and close the lid. -
Dr. Pepper - I do not place an ambient probe in the cooker because the cook is too short and I know the temp will top out ~ 300° with the vents partially closed. The smaller steak gets pulled when it reaches the desired temp and the probe moves to the larger steak so I can pull it when it's ready.Last edited by RonB; March 4, 2021, 07:49 AM.
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Lobster Ravioli with Cajun/Creole Lobster Alfredo Sauce. Frozen supermarket lobster ravioli. Jarred supermarket brand Alfredo Sauce doctored with garlic, fresh grated parmesan Reggiano, vermouth, BTB lobster base, half and half, chopped frozen langostino tails and homemade salt free Cajun/Creole seasoning.
It was really yummy!
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Burgers on the kettle.
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No grilling or smoking tonight but some chicken pot pie with biscuits
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I know! Frozen is all the rage these days! Dr. Pepper
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I give you a classic chicken and rice bake!
I experimented a little bit tonight and this is a great example of how using quality ingredients can really up a simple dish. This dish is just boneless chicken thighs browned in olive oil, along with sautéed onions and carrots, with heaping tablespoons of herbs de provence, garlic powder, and black pepper. Rice + chicken stock was mixed in. Peas were added at the very end.
The herbs de provence really elevates this dish. The lavender in that mixes well with the jasmine rice I chose, which has a mild floral scent. I also used a very high quality EVOO to brown the chicken.
All of these little elevated notes made this dish turn out much better than what it sounds like on paper. Next time I am going to do this with brown rice, as that actually is my preferred rice. It will be interesting to see how the more "nutty" flavor of that rice works out.
(The lemon at the end helps brighten up the dish noticeably.)
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I've been receiving Bon Appetit magazine for about a year now, and it doesn't impress me much. I do however love cashews, love pasta, love mushrooms, and love scallops, so I made this tonight...
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Dr. Pepper the taste was great; texture a little strange, with the cashews not completely creamed. Scallops was a good choice to pair with the pasta. I like this dish because my wife is lactose intolerant and it comes close to a cream sauce; also, I could make it for my vegetarian daughter. It is difficult to accommodate those two, and me at the same time, as I love meat and dairy!
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A local Whole Foods had some Oregon lamb that looked smaller than the typical Colorado or New Zealand lamb we usually find. I asked Phil behind the counter if they had any breast or riblets in the back. He came out with 5 of them, with sternum still attached.
I ended up trimming off quite a bit, grilled the diaphragm parts separately trying to remove membrane where possible. Dry brined the rest overnight, with pepper, then smoked for 3 hours on the KBQ at approx 250. Mi yerno de Chile (my son-in-law from Patagonia) and I enjoyed it the most, then my 8 year old nieto, and one of my daughters. Too fatty for the rest of the family, even though much fat rendered off into the pan during the smoke.
So, a few of us thought it delicious, evocative of a Patagonian asado, while the rest of the gringos preferred the bratwursts and kilabassa. Oh well, their loss.
Last edited by Dr. Pepper; March 3, 2021, 11:40 PM.Comment
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This was supposed to be a smoked wing experiment but I chickened out. The intent was to smoke at 200 until 165, chill them over night in the fridge then grill hot and fast the next day. I ended up accidently smoking at 180 for 1.5 hours instead of at 200 for 1 hour. Then just cranked up the heat to 400 for a few minutes until they were 165.
No chewy skin, almost crispy enough my wife might have liked them (she gets double fried at BWWs)
Served with ranch and cholula
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Few bits from the smokehouse recently. All smoked on my FEC's.Attached FilesComment
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Wow, that's a lot of meat in that smoker! Was that a lamb shank I see as well? Nice photos. -
That is one hell of a cook !! Good to see you posting again MeatMonster
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