Hey folks, tomorrow I start ten days off, and because we abandoned our planned trip out to the Oregon coast (health and safety concerns), my game plan is to cook my fool head off during what is now the Staycation.
Aside from what's up for the next two days, what gets cooked when will have to be decided a little bit on the fly to work around the weather. Between now and about Weds next week, we'll have a big blob of warm, moist air on top of us, with dew points from 70-73F/21-23C, which is fairly muggy. In these parts, that's a recipe for regular afternoon & evening thunderstorms, which will have to be navigated. So I'll have a couple things ready to go at any given time to adapt to those changing conditions.
Here's what's on tap for the 'thon:
Tomorrow: Angus Prime flank steak: some may recall I ordered three tri-tips but got flank steaks instead in a recent online order. This is the second of those three, which I'll dry brine and then marinade in a teriyaki sauce for several hours. Then pat dry and SVQ, reserving the marinade to mix into a stovetop gravy/sauce to go on the steak and the garlic smashed taters that my lovely bride will contribute. Cooking the one on the bottom of this view (one on upper right already used).
Saturday will be a rack of Duroc spares, the last of a four-pack of racks from a Creekstone sale back in February. Bog standard here, dry brined overnight, then either MMD or Central BBQ rib rub, 250F/121C until probe tender as usual.
Then next week, the lineup includes (but is not limited to):
My first brisket! Thawing in the fridge now... aiming for the first chance I get to run it overnight in the pellet smoker, which could be Monday night into Tuesday.
My first prime rib roast! Going to separate the spinalis, bones, and "eye" to cook individually, maybe all at the same time, maybe not... we shall see.
A pork chop meal, probably using our "honey mustard" approach of a simple marinade of honey, dijon, red wine vinegar, salt & pepper then grilled hot and fast (but maybe I'll 2-zone 'em this time).
Pulled pork enchiladas: I've got a few portions of vac-sealed pulled pork in the freezer from my last pork butt, which I will quickly simmer on the stovetop in some red chile sauce, then build some flat enchis in a pan with that.
Shoyu chicken: an old family recipe. Cook chicken parts on the stovetop in a mixture of soy sauce, water, brown sugar, ginger, garlic, chopped green onions until nearly done, then a fast sear on the grill. Serves with rice & maybe some chunked up melon & salad.
Stop by this thread to watch the progress! I'm here all week.
Aside from what's up for the next two days, what gets cooked when will have to be decided a little bit on the fly to work around the weather. Between now and about Weds next week, we'll have a big blob of warm, moist air on top of us, with dew points from 70-73F/21-23C, which is fairly muggy. In these parts, that's a recipe for regular afternoon & evening thunderstorms, which will have to be navigated. So I'll have a couple things ready to go at any given time to adapt to those changing conditions.
Here's what's on tap for the 'thon:
Tomorrow: Angus Prime flank steak: some may recall I ordered three tri-tips but got flank steaks instead in a recent online order. This is the second of those three, which I'll dry brine and then marinade in a teriyaki sauce for several hours. Then pat dry and SVQ, reserving the marinade to mix into a stovetop gravy/sauce to go on the steak and the garlic smashed taters that my lovely bride will contribute. Cooking the one on the bottom of this view (one on upper right already used).
Saturday will be a rack of Duroc spares, the last of a four-pack of racks from a Creekstone sale back in February. Bog standard here, dry brined overnight, then either MMD or Central BBQ rib rub, 250F/121C until probe tender as usual.
Then next week, the lineup includes (but is not limited to):
My first brisket! Thawing in the fridge now... aiming for the first chance I get to run it overnight in the pellet smoker, which could be Monday night into Tuesday.
My first prime rib roast! Going to separate the spinalis, bones, and "eye" to cook individually, maybe all at the same time, maybe not... we shall see.
A pork chop meal, probably using our "honey mustard" approach of a simple marinade of honey, dijon, red wine vinegar, salt & pepper then grilled hot and fast (but maybe I'll 2-zone 'em this time).
Pulled pork enchiladas: I've got a few portions of vac-sealed pulled pork in the freezer from my last pork butt, which I will quickly simmer on the stovetop in some red chile sauce, then build some flat enchis in a pan with that.
Shoyu chicken: an old family recipe. Cook chicken parts on the stovetop in a mixture of soy sauce, water, brown sugar, ginger, garlic, chopped green onions until nearly done, then a fast sear on the grill. Serves with rice & maybe some chunked up melon & salad.
Stop by this thread to watch the progress! I'm here all week.
I've just unplugged from the work grid, put up my automagical reply that says "I will not be checking email", cracked open a beer. Staycation is ON.
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