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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
DennisLinkletter

Everyday Misc Cooking Photos w/ details

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Yesterday I made up some BBQ sauce with another chunk of that Annatto paste- usual additions vinegar, raw cane sugar, dried chipotle, and other spices.
Simmered it for a couple of hours then strained it to come up with this.
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Left tomato’s out.
The paste left over after straining I used as a marinade for another rack of lamb.
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It’s cooking now. Planning to slowly render the fat direct at around 140c- that’s 280f
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Open faced breakfast sandwhich on sourdough (for the wife) and white bread for me. Over easy egg with truffle salt, black pepper and fresh thyme. Melted cheddar cheese, applewood smoked bacon, arugula, avocado with suracha sauce 

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Edited by Troble
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Yummy sandwich.
Marinated the lamb for 36 hours, then wiped the rack clean.
Yes it was absorbed.
Next time I’ll remove the fillet to cook separately- it’s best rare and rare is not enough cooking time to render the fat and connective tissue throughout the ribs.


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I had a house guest for the past week, so while I've been cooking, I didn't have a lot of time for posting. So today is catch-up day (not to be confused with that sickly sweet condiment!)

First dinner was Korean Pork Bulgogi lettuce wraps with pickled apples and sushi rice. Loins were direct, with apple wood chunks. Grill fresh ramps, too. Drinking my Pilsner with it. 

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Next up - Baby Back Ribs. Main grate @ 250F.  Indirect with apple wood chunks. Rub was a mix of Dizzy Pigs Crossroads & IPA. 

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Celebrating getting the new gazebo put up. So dinner was on the deck. Ribs and homemade potato salad. Tapped a new batch of Double Dry-hopped IPA.

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A shot with the gazebo.

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Surf & Turf night. Prime NY Strips marinated in shio kogi, garlic & black pepper. Cooked sous vide and finished on the lower grate, direct with mesquite chunks. Nice piece of grilling cheese to go with it all. 

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Plated with the tempura shrimp (air fryer), 2x baked potato, mushrooms and sautéed green beans. 

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Last night was Greek pork Souvlaki with saffron rice. Main grate, direct, 350F. It rained much of the afternoon, so we had to eat inside! 😢

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I'm not sure if those house guest will ever leave with meals like those. :-D :smt060 :drinkers:

Mac I bet the planned stay was 2 nights, then they lingered, for a week


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19 hours ago, Basher said:

Mac I bet the planned stay was 2 nights, then they lingered, for a weekemoji14.png

That's why I make sure the guest room has a crappy mattress!

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Nice job @tony b glad you got to have company over. Rolling out the red carpet by the looks of it 

Happy Cinco de Mayo all. Tonight we did the staple carne asada tacos with guacamole and a margarita. One thing to note for those keeping score at home is if you want to do truly world class carne asada one must use arrachera cut of meat which is skirt steak. They sell this at the Mexican market by my house for $11.99/lb vs the “other” marinated carne asada which I think is a rump cut of some kind and it’s $4.99/lb 

tonight in honor of Cinco de Mayo we went with the arrachera and man you can definitely taste the difference. Picked up some freshly made flour taco sized tortillas had my daughter help me make some fresh guacamole (she’s 3 and making guacamole is her biggest joy in life). Lightly toasted the tortilla, sprinkle some Mexican shredded cheese on it to lightly melt and toast. Serve carne asada with  guacamole and top with Cotija cheese and siracha sauce. I will go to the grave telling you I can make world class tacos and tonight they were magnificent. Meat cooked indirect to start finished over coffee charcoal with post oak wood. Tastes just like Mexico. 
 

correlejo margarita with fresh lime and fresh orange juice...

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Edited by Troble
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Wait a minute.....yummm!!  I’m agreeing that does look like a world class taco.  Skirt steak is definitely a good way to go if you can get it.  Has a nice texture for tacos. If you live near a Costco Troble you should give the sirloin flap meat a try.  It’s really good too.  Typically includes some good marbling.  Did you marinate or just dry season the skirt? 

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@Donoi live 6 miles from the Mexican border and the market I go to has pre marinated carne asada and fresh tortillas so I usually just pick up from them 

Edited by Troble
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