Working today so no game day food, but we forgot to thaw anything out yesterday, so last night I pulled out some left over brisket, a couple tortillas, some pickled red onions and a little bbq sauce, a Shiner Bock and what do you know
I was to lazy to shred the meat. Notice the fancy Stella glass to go with my best China.
I made some brioche bread today. It was probably the hardest bread recipe I have done, but worth it. More info and a link to the recipe in the Sourdough Bread thread.
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, Avova SV Stick, BBQ Guru Controller and Fan
A short while back Huskee posted a pork roast made for his Parents. It inspired me to make Pork Stew in the Instant Pot. I used a recipe for IP Beef Stew that we like from the web and subbed a Pork Sirloin Roast. Good comfort food on a cold Minnesota day. Thanks Huskee.
Chicken Scarpariello Great recipe from a channel that I follow. Show Us What You are Cooking. His recipes are always solid. This one caught my eye because it checked alot of boxes. Chicken Thighs, Sausage and roasted potatoes. Excellent!
Attached Files
Last edited by DavidNorcross; January 24, 2021, 05:49 PM.
Korean Style Short Ribs with an almost Korean BBQ Glaze...RoastedAsparagus with a Soy, Sesame Glaze, Grilled Tomatoes over Romaine, Cucumber Salad with Asian Vinaigrette
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
No grill involved at all ..... just beef short ribs, red wine, stock, veggies, herbs ..... made braised beef short ribs last night, over a potato/parsnip purée and Brussels sprouts on the side. Took the remnants of that today and make some beef stock :-)
Look at those pretty Kamikoto knives!
Cooking the veggies base - celery, carrots, onions in equal parts
Browning the short ribs in bacon fat
Fresh herbs and garlic
About to get the red wine reduction going
Everything put together, short ribs, wine reduction, veggies, herbs, beef stock .... going in the oven for a couple hours
Potatoes, Parsnips, cream, butter, salt, pepper
Brussels sprouts, bacon, bacon fat, cast iron
Dinner is served ...... even the teenage girls liked it!
Cooking the stock today
Finished stock, just have to bag it and freeze it now.
$6.99 for wagyu eye of round. Its certainly no wagyu ribeye, but still amazingly tender. I cut grinded the ends for meatballs last night but no pics. The steaks tonight are where its at anyways.
treesmacker It wasn't too spicy but it did have some heat. Just enough to make the beer taste better. I make two batches at a time one with lots of different chilies and a very mild pot for my wife and son.
Our campus nurses have gone above and beyond during the pandemic and keeping up with our surveillance testing. So, tonight I took them some comfort food (before another snowstorm hits us tomorrow) with Creamy Chicken and Wild Rice Hotdish (Casserole to you non-Midwesterners) and Salted Caramel Bread Pudding (with bacon in it!) I've prepped the photos for when the recipes will be posted to my blog, so apologies for the labels on them already...
Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Made some wings on the Weber kettle tonight. First time I’ve grilled wings. I dry brined them all, then dry rubbed some, spun others in Killer Hobs BBQ sauce, and others in homemade Buffalo sauce. These are the dry rubbed variant, they turned out pretty darn good.
😂. jhapka You figure I could have done a better job. The middle one is all f.... up. It wasn’t a complicated job. I tell ya though, the pressure to perform here is immense. 😂
Bierocks. This is an ethnic German dish, but I think it kind of depends on the specific ethnicity. My family did not make these. I should have taken a picture of the inside. These have hamburger, onion, and cabbage inside.
I found a recipe online and modified it some. Use Dr. Pepper and jalapenos to marinate sliced 2-3 lb rump or round. For the marinade, I use 1 20oz bottle of Dr Pepper, add 2 sliced jalapenos, 2 tbl Worcestershire, 2 tbl kosher salt, 2 tbl black pepper, 1/2 tbl garlic powder and 1/2 tbl onion powder. Sometimes I add some red pepper as I like it somewhat spicy. Cook the marinade until it is reduced by about half. Marinate the sliced meat for a day or two and smoke at low temp.
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