Brats, on Old Faithful, (Genesis Silver B)
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Sisn’t quite know where to put this one cuz it wouldn’t fit in the show the soup thread. But, another first fer me in cookin & eatin fer that matter. Southern Fried Cabbage, yessir, I somewhat followed a Tammy on YouTube, although a few tweaks, yup. Cabbage, anduille sausage, bacon, r&g peppers, onion, shallots, ho-made Cajun seasoning (mmm good) , soy sauce, Himalayan salt, Sichuan p-flakes on my Griswold #6. Pretty tasty & it needed NO extra kick from somehot sauce, no sireee. The Cajun seasoning & Sichuan took care of that, yessir. Oh, & the Derbster wantin to know if he was gettin any. Sorry, due to the heat of the matter.
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Mr. Bones the seasoning is nuthin special, just simple 1 tbs of oregano, fresh grind pepper, smoked paprika each. A heapin tbs of cayenne, 1tsp of Sichuan, 2 tbs of Himalayan salt. I use salt in this mix cuz I like to use it on other stuff.
I get that look from Derb every time I cook. Sometimes it gets to me.
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International Wings Day....
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Picked up a corned beef with the intent of making pastrami. Sometimes the cooking gods hate you. Despite soaking all day in water and changing it twice, this was still so salty to the point of being inedible. No salt in the rub, just one of those things. Looked nice though, lol.
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Yeah perhaps fzxdoc . Its been ages since i did this and i do have a feeling i soaked longer last time but i only did 8 hours this time around since i think thats what the free site recipe says. Could be wrong though. Either way will def be soaking longer next time.
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White pizza with ricotta (garlic underneath) on my BGE!Attached FilesComment
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FireMan that is the thing though - you only need 4 ingredients for this kind of dough, plus the cheese and garlic to top it off. But if you get the dough right, you get something delicious from those 6 ingredients. The charred bits on the edge were just right too.
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Seen this a few times in the Pit so I was inspired. Wet brined the pork loin for 24 hours, then some Memphis Dust, and wrapped in bacon. Glazed with BBQ sauce. Really fun cook!
BORK!Attached FilesLast edited by Dtax; March 13, 2021, 04:42 PM.Comment
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Today i am doing smash burgers/50% brisket 50% chuck..made a sayce with black pepper/salt/mayo/ketchup/spice mustard..i did get the idea from Sam The Cooking Guy..
Hawaiian Buns with ghee butter..grilled onions in amish butter..and good ole amercian cheese
i also diced dill pickles in the sauceAttached FilesComment
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Just another flank steak :-)
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Ate the final last bits of homemade pastrami. Followed the "close to Katz" recipe. This is my first time making pastrami.
Final sandwich: pastrami, swiss, mustard, on seeded rye:
Brining: Point and half of the flat are for Pastrami. The other half of the flat is for corned beef.
Post cure flat:
Post cure point:
Ready for smoke:
Smoked in the Akorn over a water pan:
Results:
First sandwich, with curly fries and broccoli:
Second Sandwich:
Pastrami hash, whole wheat english muffin, fried egg:
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I threw a slab of beef ribs and brisket point on the Weber for some brisket tacos tonight. This is one of my favorite meals to make with brisket and beef ribs. Gorgeous day up on the iron range! Temps in the 50's and the sun is shinning and I got a 7.5 mil run in on the hard water. (Still 30 inches of ice on Vermillion)
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I did a Texas style pork butt referencing an Aaron Franklin YouTube video. One of the best butts that I've smoked. I really like the heavy dose of black pepper in the rub I made.
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Last edited by Richard Chrz; March 13, 2021, 06:27 PM.Comment
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Richard Chrz , those ribs, and the bark, look incredible. And, your photos are killing it as well.Last edited by Dr. Pepper; March 14, 2021, 01:20 PM.
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7.5lb tenderloin on 22 kettle w/SnS. ~275 for about 1.5 hrs to IT 125 then sear over SnS. Served w/polenta and asparagus.
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