Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bar-B-Lew on September 03, 2023, 12:04:40 PM
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Post your Labor Day weekend cooks here.
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Since all of my pellet grills are broke, I gave the Weber Genesis a workout this morning. I like to cook a lot and freeze so its easy for me to reheat something over the next few months.
2# of bacon
4# of boneless pork chops
3# of sweet Italian sausage
1# beef steak sandwich
3# chicken steak sandwich
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It's an easy one for me. A flat iron steak & baked potatoes on the Egg.. + veg?
For some reason flat iron steaks were below my radar.. The lady @ our market sells only her own beef - hormone free ++++. She said her butcher told her it was the
second most tender cut. All I can say it's mighty tender & tasty.
Happy Labor Day to All.
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Breakfast was Mediterranean egg cups made with artichoke and feta cheese. I forgot to add the black olives. I also forgot to add the feta but pulled them out of the oven in time to stir some in.
I also did thick sliced bacon, ham slices, O'Brien potatoes and eggs on my Blackstone griddle.
The big cook is going on now. We are making hot process soap from olive oil, 92-degree coconut oil, palm oil and castor oil. It is cooking as I write this.
Tonight, I am smoking a rack of lamb and making spaghetti. I'll have more on the rack of lamb later. I have wanted to do one for a long time since my wife really likes lamb.
This was the first time she did not object to the price when I wanted to buy one.
Tomorrow morning will be shakshuka for breakfast. After that, who knows. Maybe McDonalds. I will probably be tired of cooking.
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Here is the rack of lamb. There is a description in this thread.
It was really juicy. Look at the oil coming off the end of the bones.
https://pelletfan.com/index.php?topic=7881.0
I need to add to the weekend cooking list homemade tapenade.
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Goodness gracious - spectacular.
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Goodness gracious - spectacular.
Indeed!!
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I cut my first St. Louis style ribs from spare ribs for smoking today. It was a lot easier than I expected.
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Grilled corn on the cob with BBQ chicken legs and ribs. I did use a Moroccan rub on one rack which I really liked
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What flavor profile did that Moroccan rub have? I bought some sort of African BBQ rub in a grocery store in Amsterdam but have not tried it yet.
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Just easy stuff today. Burgers and Dogs from Gordons, had corn cooking in the turkey fryer pot, her sister brought macaroni salad and we had some brownies and what I called it apple crisp, but it was the same as the dutch apple pie I made for her last week.
No pic of corn or the first 2 grills filled with the meat.
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Ditto on no Smoker today. When I asked my wife, she replied chicken vegetable soup. So, I pulled some chicken quarters out of the freezer and popped them into the sous vide at 165°, since they were frozen, I'll keep them there for 4 hours before I sear/shred them and make soup. Seared chicken shredded, Juice from bags, cut green beans, diced carrots, corn, celery, onion, garlic, peas and chicken broth. seasonings are salt, pepper, dried parsley flakes, oregano, basil, smoked paprika, Worcestershire sauce and Frank's hot sauce.
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Did “quick ribs” today (4 hours at 295 on my Memphis Pro). Plus “quick & easy” side dishes.
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Came out pretty good:
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So much cooking...so little caught on camera.
Here is the shakshuka breakfast and the hot process soap "we cooked".
The soap was made from olive oil, 92-degree coconut oil, palm oil and castor oil, with lavender scent and oatmeal added following saponification.
That's ground oatmeal on top of the soap. Hot process soap is rougher in appearance than cold process.
The shakshuka was described as the best I have ever made.
I mentioned previously that after all the cooking I may be looking at McDonalds for dinner.
We ended up taking our guest, the chef, to the field archery range and shooting 14 targets on the roving course. On the way home we hit Outback Steakhouse, a step up from the McDonalds plan.
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So much cooking...so little caught on camera.
Here is the shakshuka breakfast and the hot process soap "we cooked".
The soap was made from olive oil, 92-degree coconut oil, palm oil and castor oil, with lavender scent and oatmeal added following saponification.
That's ground oatmeal on top of the soap. Hot process soap is rougher in appearance than cold process.
The shakshuka was described as the best I have ever made.
I mentioned previously that after all the cooking I may be looking at McDonalds for dinner.
We ended up taking our guest, the chef, to the field archery range and shooting 14 targets on the roving course. On the way home we hit Outback Steakhouse, a step up from the McDonalds plan.
Archery is something I have many friends in and they tried to get me in to it years ago when I was shooting pistol and rifle comp. I looked in to it but never got involved. Kind of wish I had at the time, but shooting different matches and leagues along with getting in some practice time and dealing with my parents health issues, it was hard to find time for it.
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What flavor profile did that Moroccan rub have? I bought some sort of African BBQ rub in a grocery store in Amsterdam but have not tried it yet.
I originally used this seasoning in Moroccan chicken stew for my wife and I. I made my own Moroccan rub using the following ingredients following the recipe from "I'm from Here" however, I did not toast the coriander seeds, cumin seeds or the fennel seeds as I already had them ground. I also reduced the amount of cayenne pepper as my wife does not like to much heat. I also add more of some ingredients as I like the flavor they add
1 TSBP of ground coriander
1 TSBP of ground cumin seed
1 TSBP of garlic powder
1 TSBP dry Mustard powder
1 TSBP of salt
1 TSBP of cracked ground pepper
1 1/2 tsp of dried rosemary
1 1/2 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp nutmeg
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seafood boil! Dungeness, prawns, steamer glams, fingerling potatoes, sweet corn, beef sausage. so very easy and I somehow nailed the seasoning (having over seasoned in the past)
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So much cooking...so little caught on camera.
Here is the shakshuka breakfast and the hot process soap "we cooked".
The soap was made from olive oil, 92-degree coconut oil, palm oil and castor oil, with lavender scent and oatmeal added following saponification.
That's ground oatmeal on top of the soap. Hot process soap is rougher in appearance than cold process.
The shakshuka was described as the best I have ever made.
I mentioned previously that after all the cooking I may be looking at McDonalds for dinner.
We ended up taking our guest, the chef, to the field archery range and shooting 14 targets on the roving course. On the way home we hit Outback Steakhouse, a step up from the McDonalds plan.
Archery is something I have many friends in and they tried to get me in to it years ago when I was shooting pistol and rifle comp. I looked in to it but never got involved. Kind of wish I had at the time, but shooting different matches and leagues along with getting in some practice time and dealing with my parents health issues, it was hard to find time for it.
I just returned to competition in June after taking a few years off. I have shot State Championships in field and marked 3D and am now prepping for the State Target Championship in about three weeks. Prep is slow. I am building up archery fitness after a climbing injury a few years ago. For some reason archery is taking longer than other things. Maybe it is the repetitive motion. It could also be age. Can't do much about that.
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What flavor profile did that Moroccan rub have? I bought some sort of African BBQ rub in a grocery store in Amsterdam but have not tried it yet.
I originally used this seasoning in Moroccan chicken stew for my wife and I. I made my own Moroccan rub using the following ingredients following the recipe from "I'm from Here" however, I did not toast the coriander seeds, cumin seeds or the fennel seeds as I already had them ground. I also reduced the amount of cayenne pepper as my wife does not like to much heat. I also add more of some ingredients as I like the flavor they add
1 TSBP of ground coriander
1 TSBP of ground cumin seed
1 TSBP of garlic powder
1 TSBP dry Mustard powder
1 TSBP of salt
1 TSBP of cracked ground pepper
1 1/2 tsp of dried rosemary
1 1/2 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Outside of the turmeric, that looks really close to a rib rub I used to make when I lived in Memphis 25+ years ago.
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A day late but some shoulder to take to Texas...
(https://i.imgur.com/s3r7IFVh.jpg)
(https://i.imgur.com/CQfCFpOh.jpg)
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Bark just the way I like it! 90% of the surface desiccated, but still flavorful and not black!
(https://i.imgur.com/AMeM3rrh.jpg)
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Bark just the way I like it! 90% of the surface desiccated, but still flavorful and not black!
(https://i.imgur.com/AMeM3rrh.jpg)
Looks like you and your people will be eating well for the game.