Monster chops again. Grilled squash also. No plated pics but it was tasty. And a whole chop for leftovers! Image Unavailable, Please Login Image Unavailable, Please Login
Me on the grill Son made Mac n cheese Wife made brownies Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Grilled veggies are indeed awesome. But it's hard to compete with grilled meat! Or smoked meat for that matter. This started out as lunch, became dinner. And, still food left over. If you ever find yourself near Windthorst, Texas - and, believe me, I have no idea why you might be - try Zeke's BBQ. This was the two person sampler! Image Unavailable, Please Login Ribs, brisket, pulled pork, and two types of sausage. Texas toast. I knew we were in for a treat when they buttered it using a paint brush! Jalapeño sausage was excellent. Brisket - very, very good. Pulled pork was OK, but to be fair, we ate it later after it had cooled off a bit. Ribs were very good too. Image Unavailable, Please Login All you can eat beans. These were more like southern Texas style charro beans. Very good. Image Unavailable, Please Login And, for Jason, pickled jalapeños. I'm now on the lookout for them at all que joints. T
Speaking of grilled veggies. One day I'm going to try a beyond beef burger at our local chain. But tonight I'm doing tuna and salmon sashimi with chopped scallop rolls.
Woohoo love picked jalapeños! S’mores desert My son taught me how to first hold the graham cracker and chocolate over the fire - chocolate melts cracker roasts then you add the marshmallow. Yumm! Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using FerrariChat
You should get your son to whip you up some pickled jalapeños. They are easy to make, and reasonably quick if you use hot brine to soak them. That's newfangled goodness there. Most excellent. My grandma's brother had a house in the "country" (New Jersey! LOL), and we would visit in the summer and used to roast the marshmallow till it was on fire - I think because we were budding pyromaniacs - and then sandwiched it with a graham cracker & a hunk of Hershey's chocolate. Yum. T
I've read mixed reviews on the beyond beef burger. Post up if you try one. I still have not found a veggie burger that I like much more than the original one I tried, Gardenburger. T
That's pretty neat. Some of my best memories as a kid are "helping" my grandma in the kitchen. I put "helping" in quotes, because it mainly consisted of stirring, getting stuff from the fridge, pantry, etc. or running down to the corner store for things she forgot to purchase. She did all the chopping, mixing, spicing, etc. T
Only a couple of dinners left with the family visiting....tonight we made Insalata Caprese and Risotto with mint, peas, lemon zest and shrimp. Its become a go-to for us when entertaining (I've posted it before a couple of times, sometimes with scallops). Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Caprese salad is a great dish for summer. Light and refreshing. Our basil and tomatoes are just coming into being ripe. Nostalgia night at the ranch. After listening to my stories about growing cucuzza (gagootz, if you're from Brooklyn) in my grandma's backyard, the wife got some seeds from a place in Italy. I warned her they grow like a weed, but she still planted them on top of each other. And, now they've taken over our front planter! Image Unavailable, Please Login This small fry is about 4 feet long. It's essentially a Sicilian zucchini. They get much longer and fatter, but I picked it earlier; the seeds are softer, the flesh is more tender IMO. Image Unavailable, Please Login Diced. This is about one third of that gagootz. Onions, garlic, S&P sauteed in olive oil. Image Unavailable, Please Login Another batch. Same as above but with some maters from the garden. Serve with a little parmesan sprinkled over it . Yum! T
Leftover Mac N Cheese and ribs. I should smoke the Mac n cheese... Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Make a brisket in that new Egg of yours, and then add some of the burnt edges to the Mac and cheese. Heaven! T
Last night of the family visit tonight. Down to 5 of us...so grilled a couple more "Jorge's". Ania made a fantastic Watermelon and Tomato Salad (with basil, mint, red onion and feta cheese). Also had some grilled corn. Nice end to a great 8 days in the Rockies with my brother and his family and my Mom. Terrible pics below. Each of those bone-in Ribeye's are just over 2lb, grilled to 120F and served medium rare. Great char (despite slowing the cook and not letting much flame hit the beef tonight) and great dry age flavors from Bryan Flannery. Image Unavailable, Please Login Image Unavailable, Please Login
Grilled last night. Did a skillet Bison “loaf”, tarragon chicken thighs, a peach, and spuds. Bison had cherries, raisins, flax, peas, lion’s mane, pumpkin seeds, walnuts, hemp seeds, and some other things in it. Came out like a loose meat or “Nu-way” rather than loaf. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Very interesting. Almost like a hash. I hope you roasted some marshmallows on that roaring fire! T Btw, Ron, what brand/kind of skillet is that?
Just did a boring salad last night. I'm heading to central Washington State tonight. I'll probably stop at this place: http://thefarmhouserestaurant.net/dinner/2673883 the prime rib beef dip is pretty good.
No in progress pics - you are lucky I just went to snap a picture of the leftover slab, but my wife literally just chopped it up to make corned beef hash. I didn’t brine my own brisket, I bought it already “corned beef brisket” uncooked. Soak it in water about an hour (or more) to pull out excessive salt. Rub and smoke like a regular brisket. I did chunk oak 225 to 160 internal, wrap in foil, take to 190, pull off and rest in cooler. Only difference is after looong rest put in fridge for 8 hours. Slice thin against the grain - best darn pastrami I ever had! Cubed pic for the fake (because pastrami) corned beef hash: Image Unavailable, Please Login
