I can't wait for Dinner! ? An unexpected package showed up, again!? Thank you secret Santa! ???
Not bad considering my smokers thermometer craped out 2 hrs in. Smokin blind for the next 6. Turned out just a little dry, but you wouldnt know since there are no left overs.
In the market for a new smoker now. Want to get a little bigger. Thinking of sticking with LP. Any recommendations?
Love my Masterbuilt propane. I’ll get the specifics on it to you tomorrow but here’s a picture. Also I don’t use the built in thermometer. I use an inkbird ibt-6x (I think the 6 probe model but all their stuff is great) for temps of the smoker and meat. You can see the probes in the 2nd pic.
You're not wrong!?
Yes they are Tim. And they were a great compliment to the Steak!!
https://www.omahasteaks.com/product...SUF=XFD&shoptype=SEARCH&shopsrc=TRMhashbrowns
Decided to home make salsa for the first time ever today...
Veggies just after finishing up on the charcoal grill:
Finished product:
Veggies just after finishing up on the charcoal grill:
Finished product:
Venison burger, bacon, pepper jack cheese, pulled pork BBQ and a slice of mater on a Kaiser roll that is toasted with garlic butter.
The weather getting nicer has a lot of benefits... I am finally back to cooking the way I like to!
Here's last night's fare:
Pork loin done on my Yoder, taters in my cast iron. Asparagus was marinated for about an hour or so with salt, pepper, garlic, olive oil and some horseradish, then spread on a rack and broiled at 350 for probably... 15 minutes. Was all good stuff.
Here's last night's fare:
Pork loin done on my Yoder, taters in my cast iron. Asparagus was marinated for about an hour or so with salt, pepper, garlic, olive oil and some horseradish, then spread on a rack and broiled at 350 for probably... 15 minutes. Was all good stuff.
It really was Brother. I'd never tried Omaha Steaks products before. I've been lucky to try their stuff twice now thanks to a damn good friend. Always wanted to, but just never pulled the trigger. If you haven't tried their stuff, do it. Really. Just make an order. You will not regret it!
Damn good looking meal. I like to stuff some garlic cloves, Rosemary, and/or Thyme into the Loin. Sooo good.
I think this is my 3rd or 4th loaf since this crap all started! Found out several years ago that I’m actually allergic to gluten and I’ve missed banana bread like crazy! Well any real bread actually, but this stuff is just like real bread! My wife (who doesn’t have to be gluten free) has been after me for several days to make more of this. She’ll eat as much or more of it than I will!
looks great! I would like a thick slice with some good butter slathered on please!!
My kiddo is on a GF diet and loves bread.
my special lady has been baking stuff for her and I have been making bisquits, waffles, and pancakes to keep her craving for breads satisfied.
I am doing the diet with her to be aupportive and would love your banana bread recipe.
im allergic to bananas, but baking them does something and I have no reaction.
My kiddo is on a GF diet and loves bread.
my special lady has been baking stuff for her and I have been making bisquits, waffles, and pancakes to keep her craving for breads satisfied.
I am doing the diet with her to be aupportive and would love your banana bread recipe.
im allergic to bananas, but baking them does something and I have no reaction.
Beer braised brats with onions, smoked with apple wood. Will post finished product later.
Ribeyes in butter with rosemary, thyme and garlic.
Had to finish the onions in the cast iron but damn it was tasty.
Scallops, Scalloped Potatoes, Cod, Caeser Salad, and some Vino.??
I did good.
I did good.
Jimmy
Shoot me that scallops recipe if you would please.
love love love me some scallops.
lady I know does as well......
Tell me is was a nice NZ Sav Blanc with all that delightfulness? and what kind?
I know one I really like. Clear bottle. Stag on the bottle and just the name. A hint of jalapeño in it, juet enough to know its not another boring sav blanc..... I will get some and tell you the name. Always want to hear what others are having too......
Shoot me that scallops recipe if you would please.
love love love me some scallops.
lady I know does as well......
Tell me is was a nice NZ Sav Blanc with all that delightfulness? and what kind?
I know one I really like. Clear bottle. Stag on the bottle and just the name. A hint of jalapeño in it, juet enough to know its not another boring sav blanc..... I will get some and tell you the name. Always want to hear what others are having too......
Okay, here ya go. And as always, feel free to change up either the spices, or the amounts of each to your taste, like the Cayenne. We like a tad more to give them a nice bite.
I meltdown a brick of butter, then coat the baking dish with butter. Just enough to put a nice glaze of butter on the bottom before putting the Scallops in.
I do the same thing for the foil in the baking sheet for fish when I bake it. For the fish I use a bit of
I also use a bit for the Scallops. Anyhow, then just some Sea Salt, Pepper, EVOO, squeeze half a lemon over it, dice up some sweet onion, and let it all sit for about 5 mins.
Crank the oven on to 400. Scallops are gonna be done in about 15 mins, depending on size, and the fish will be the same depending on thickness as well. "My" rule of thumb is peek at 15 and check fish with fork for flakiness.
If your panko concoction isn't brown or crispy enough to your liking, crank on the broiler for a minute or two.
I meltdown a brick of butter, then coat the baking dish with butter. Just enough to put a nice glaze of butter on the bottom before putting the Scallops in.
I do the same thing for the foil in the baking sheet for fish when I bake it. For the fish I use a bit of
I also use a bit for the Scallops. Anyhow, then just some Sea Salt, Pepper, EVOO, squeeze half a lemon over it, dice up some sweet onion, and let it all sit for about 5 mins.
Crank the oven on to 400. Scallops are gonna be done in about 15 mins, depending on size, and the fish will be the same depending on thickness as well. "My" rule of thumb is peek at 15 and check fish with fork for flakiness.
If your panko concoction isn't brown or crispy enough to your liking, crank on the broiler for a minute or two.
Nice!!
Thanks for the recipes fine sir.
I will be making use of the scallops one shortly!!
first, drink some more coffee.....
Thanks for the recipes fine sir.
I will be making use of the scallops one shortly!!
first, drink some more coffee.....
Just throwed these on the smoker.
I did not get picture of last night's thick-cut bone-in por chops, sorry. They wuz pretty gumptious, too.
I did not get picture of last night's thick-cut bone-in por chops, sorry. They wuz pretty gumptious, too.
See ya in 6-7 hours. Pulled pork on the menu tonight.
Only a 5 pounder but should be good.
Only a 5 pounder but should be good.
Tonight's dinner:
First grilled up some brussel sprouts, coated in avocado oil and salt and pepper, grilled over charcoal and apple wood.
Then put some scallops on a hot cast iron on the charcoal grill, cooked with butter, sea salt and pepper.
Plated up, drizzling some balsamic glaze over the brussel sprouts. Was a simple and delicious meal. The brussel sprouts took really well to the apple wood smoke.
First grilled up some brussel sprouts, coated in avocado oil and salt and pepper, grilled over charcoal and apple wood.
Then put some scallops on a hot cast iron on the charcoal grill, cooked with butter, sea salt and pepper.
Plated up, drizzling some balsamic glaze over the brussel sprouts. Was a simple and delicious meal. The brussel sprouts took really well to the apple wood smoke.
It was a rainy, dreary and relatively uneventful day.
I set a new LOP on the AXMC and will try it tomorrow. I really like it after lots of dry fire.
Also made 10 quarts of chicken stock from some smoked chicken carcasses that I made last week....will make some good chicken gravy and a couple of soups that I can freeze
I set a new LOP on the AXMC and will try it tomorrow. I really like it after lots of dry fire.
Also made 10 quarts of chicken stock from some smoked chicken carcasses that I made last week....will make some good chicken gravy and a couple of soups that I can freeze
I make a lot of stocks...chicken, beef, fish...one per week except for fish which is once a month.
You have to have a place to store the carcasses and bones
Last night:
We don't like St. Louis ribs as much as babybacks, in general, but this was all they had at the butcher on Friday. So, I made it work.
We don't like St. Louis ribs as much as babybacks, in general, but this was all they had at the butcher on Friday. So, I made it work.
They look great...
I'll take St. Louis ribs over baby backs any day
I'll take St. Louis ribs over baby backs any day
Ya know, I've been thinking about tossing a cast iron skillet on the Traeger for things like this since I don't have a charcoal grill anymore. This does it. You've got me to the point it's a done deal. Gonna do it. Depending on what I'm doing, I figure I can just crank the thing up with the skillet in there to let it get good n hot, then go.
Great looking meal!!
The secret truly is "water bath". google that and go from there.
I've really been enjoying using cast iron and the charcoal grill. Grilling over charcoal definitely enhances the flavor of certain foods, and it's easy to get a nice smoke by adding wood of your choice (apple, hickory, mesquite, etc).
It's a fun and rewarding way to cook, and the outcomes are generally very tasty.
A childhood favorite. Memories of going to grandma's in Brooklyn and eating arroz con pollo. That almost burnt stuck to the bottom of the skillet rice is like potato chips. A simple dish but ohh so good.
That looks freaking outstanding. If there was teleportation I would be there in a second.
Those scallops from the other day. Ohh my gosh!!
The woman just got done making a couple more loaves yesterday.
You’d need to keep a cardiologist on standby......
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