Yep. Pellet smoker set to 250F. The tri tip I pulled at 150ish and let rest while I brought the gas grill up to temp and seared on each side until I was happy with the color. The chuck roast will be going until 198-200. I may wrap it in the next hour when I check it again, but it depends on where the temp is. Currently at 161. As for the rub. I just looked up "Mediterranean style seasoning" and then just kinda made my own from it. The only "secret" I have is using shiitake mushroom powder. IMO, it enhances everything. I haven't found what I would consider 'my rub', although a Med/Greek style is probably my favorite. Here's 3 vids to help with some ideas. Pitmaster X has a ton of vids.
It was Pitmaster X on YouTube that motivated me to try smoking a chuck roast. Mine did not come out very good. Need to try again when it cools off...T
Or build a covered patio. I didn't grill for a long time because it was too hot to be out there with the fire for even a minute. Having the covered spot really helped.
I helped my cousin move a few things into his new place. Plan was too stop at Swiss Chalet and get lunch. Get a chicken wrap take out and save it for dinner. But the restaurant is now closed and signs taken down. Guess the pandemic killed their business. Its a Canadian chain more popular in Ontario. Now we only have one location left.
Yup. It's a great feature, especially if it's convenient to the kitchen. Our first home in Memphis had a little covered porch in the backyard, right off the kitchen, and we grilled out all year. Now, we grill more in the cooler months than summer. T
Pappardelle a ragu and a salad. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Wow, you going to eat all that by yourself? Image Unavailable, Please Login Drummies on the grill. Usual spices plus harissa...T
Salmon grilled. Kept it simple - salt, pepper, lemon/lime slices. Image Unavailable, Please Login Our first three Cayenne peppers from the garden. Wasn't sure how hot they were, so I erred on the side of caution. Removed seeds and most of the membrane, chopped, sautéed, mixed in with some diced tomatoes, cumin, S&P, ancho powder, garlic, onion flakes. Simmer. Then mix into white rice for my take on dirty rice. Not super spicy this far, just a pleasant heat. Image Unavailable, Please Login Image Unavailable, Please Login T
Trying to clean out the fridge....leftover pizza and cauliflower mash with cheese and added some bacon. Odd combo but good dinner.
Sounds yummy. Hard to go wrong with bacon. BTW, Rainier cherries popped up @ our local Kroger. Yummy! T
L'amandier De Mougins... Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Rome , Italy. Nothing fancy but the basics . And it was fantastic. Meat lasagna, margarita pizza with salami , linguini with clams, spaghetti with meatballs. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Image Unavailable, Please Login Porterhouse over charcoal and oak. Salad to go with. Tried to reverse sear as best as I could outdoors. 4" per side on hot side of the grill. About 15 min indirect - filet side away from heat - until I was getting internal temps ~ 135 F. Then rested for about 12 min covered...T
I've been so busy hosting and cooking for a house-full of family, that I didn't have time to take many pics as I prepared and served dinner, let alone to post here. Now that they are gone, I'm going thru my phone and finding a few pics here and there to post. Oh, I'll start with the menu for the week visit: Day 1 = Grilled Salmon, corn, local green beans Day 2 = Prime NY Strip Steaks, baked potato and asparagus Day 3 = Smoker beer can chicken, asparagus, cauliflower mash Day 4 = Pesto pasta with grilled blackened shrimp, Cesar salad Day 5 = Smoked 6-hour Ribs, homemade potato salad and green salad Day 6 = 60-day Dry Aged Wagyu Tri-tip beef (smoked and seared), pesto potato’s and corn It was a busy week, but we ate well! I'll see what pics I can dig up. [I wish I had pics of the tri-tip sliced. It was in the competition for best beef ever...the family was raving and I have to say it was amazing.] Posts and pics of what I can find to follow... I have a few pics of the Beer can chicken night: Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login I found only 1 pic of the ribs as they went into the smoker for their 3-2-1 cook: Image Unavailable, Please Login I have a few pics of the tri-tip on the smoker and then being seared on the cast iron griddle and the pesto potatoes coming along: Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login And the last of the pics is the shrimp being grilled and the pasta serving bowl (that is an enormous spoon and bowl...there is enough pasta there for 9 people): Image Unavailable, Please Login Image Unavailable, Please Login
And, there were many great local and/or homemade desserts during the week, but I was remiss in taking photos of them; - Ice creams from a local farm and their cows' milk (very, very good) - Tres Leches Cake from a local lady first-gen immigrant from Mexico (amazing) - Ania's Italian Cheesecake (mascarpone and ricotta) But funny enough, the only dessert that I have even one picture of, is the obligatory tradition of making S'mores when my family visits the mountains (my sister-in-law got us this dedicated tray for holding the 3 ingredients: Image Unavailable, Please Login
Bought stuff the other day to make stuffed poblano peppers. Browned up some chorrizo and veggies and baked the stuffed peppers. Added some cheese with about 15 minutes left to do. This may be the best batch I've made yet. Oh, added a can of Rotel tomatoes to the stuffing mix. I think that helped keep it more moist. Good stuff.
ugh...among all those yummy meals, we had to eat some damn fish...salmon. Here is the first night's salmon dinner. I have to say, I didn't hate it. So it must have been good as salmon goes. There was one piece left in the giant costco package of sockeye that I bought...it went into the freezer and after everyone left, we made it last night with the last of the garden squashes that my sister brought. No similar luck this time, it was yucky (to me anyways). Oh, Ania made some carrot soup with ginger out of the last of the way-too-big bag of carrots from costco. We had it last night with the yucky salmon, so I didn't go totally hungry... So, I'll post all the yucky cooked fish here in one thread Salmon from the Day 1 menu: Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Last night's Salmon and garden squashes: Image Unavailable, Please Login Image Unavailable, Please Login Last night's saved-me-from-going-hungry Carrot Soup: Image Unavailable, Please Login Image Unavailable, Please Login
Almalfi. Seafood Pasta, wife had the lasagna . Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Doesn't look yucky in any way to me. I have to admit I don't eat fish as often as I should but I like saltwater fish. Not a big fan of trout or other freshwater fish though.
This year's basil harvest from back yard garden awaiting its turn into pesto. Olive o Image Unavailable, Please Login il, garlic, pine nuts, parmesan cheese. I keep it in freezer and with luck lasts all way to next season.
