Whatcha Cooking today?

[karstopography]

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Shrimp tacos. Pico de gallo is coyote tomatoes, red jalapeño, and yellow granex onion all from the garden plus cilantro and lime juice.

Rub for shrimp was homemade paprika, plus cumin, chili powder, and oregano.

Sauce was bulgarian yogurt and sriracha.

[Sue_CT]

Flour tortillas are only good to me when they are toasted in a pan or when they are homemade and done properly. The recipe I used with a little butter in it, I can sit down and eat a 10" burrito sized toritilla by itself like a fresh, soft flat bread. Store bought ones must be toasted and browned in a pan or they are no good to me. Even the homemade flour tortillas are not as good if they don't puff like they are supposed to which makes them much more tender. But everyone's taste is different. I kind of think the reason I might not like the corn as much is I haven't really perfected making them yet. Plus, I don't like that they break apart so easily. I can't make a true comparinson until I can compare the two, freshly homemade and done well. My Mexican cooking skills just aren't there yet on the corn.

[worth1]

The homemade lunch meat came out pretty good.
A little low on the salt but doable.
All beef salami from Oscar Mayer is something like 12 dollars a pound in places.

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[worth1]

Not Salisbury steak.
But something different.
24 ounces of 80/20 ground beef.
Big handful of fried onions from Holland.
Blue cheese.
Freshly ground black pepper.
Mixed up and made into two 12 ounce Salisbury looking steaks.
No salt added.
In the refrigerator resting.

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[karstopography]

Chicken fried Elk Steak, fried okra, and not sure yet, maybe mashed potatoes.

[maxjohnson]

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[worth1]

Chicken fried Elk Steak, fried okra, and not sure yet, maybe mashed potatoes.

Make it mashed potatoes.
Nothing goes better with chicken fried steak.
Plus you can mix the fried okra in with them and the gravy.

[worth1]

Excellent @maxjohnson

[Danny]

The homemade lunch meat came out pretty good.
A little low on the salt but doable.
All beef salami from Oscar Mayer is something like 12 dollars a pound in places.

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Interesting. How long in the sous vide?

[worth1]

The homemade lunch meat came out pretty good.
A little low on the salt but doable.
All beef salami from Oscar Mayer is something like 12 dollars a pound in places.

IMG_20230807_053656752.jpg

Interesting. How long in the sous vide?

Somewhere between 90 minutes and 2 hours when the internal temperature got to around 147 F I turned the temperature up on the sous vide to 153 to compensate for any temperature differential between the probe and the sous vide.
Doing that I lost track of time on the timer of the sous vide.
As it turned out the probe and the sous vide temperature readings were practically the same.

[worth1]

I left out pictures of steps but it came out great.
Even added a little chili powder.
Cooked onions and garlic after the meat patties were cooked with bacon.
Added flour to chicken.
Simmered patties in the gravy.
Cooked gold potatoes.

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[maxjohnson]

Harvested some shishito pepper today, also mint, chive, and basil. Made fried noodle.

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[Amateurinawe]

Harvested some shishito pepper today, also mint, chive, and basil. Made fried noodle.

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Oooo, that looks really nice and right up my street....

[Danny]

Harvested some shishito pepper today, also mint, chive, and basil. Made fried noodle.

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Yum !

[worth1]

An old family favorite, 'bratkartoffeln.
With bacon onions and sweet peppers.

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[worth1]

Like a darn fool idiot I bought about 2.250 pounds of shrimp.
4 hard avocados.
Cilantro.
HEB equivalent to V/8 vegetable juice.
Limes.
Big green olives.
Etc Etc.
I had a hankering for a Mexicanish shrimp type cocktail this weekend.

[karstopography]

Made one hamburger and two cheeseburgers on the Big Green Egg. Used one pound of 85/15 grass fed beef. Toasted buns. Had two dinky Aussie and Beefmaster tomatoes to go on the burgers, but if the tomatoes were small they were also surprisingly delicious. Lettuce, pickles, and Mayo rounded out the rest of the condiments.

Just put on a 16# Prime brisket on the BGE. Son brought back a kilo of Adjika pepper/spice blend from Armenia so I’m trying Adjika as a brisket rub. Had to get the brisket on tonight to be ready for tomorrow evening. I’ll sleep in some once I get the fire in the BGE stable and dialed in.

My son liked the food in the Caucuses, but he missed Texas barbecue.

[worth1]

Made one hamburger and two cheeseburgers on the Big Green Egg. Used one pound of 85/15 grass fed beef. Toasted buns. Had two dinky Aussie and Beefmaster tomatoes to go on the burgers, but if the tomatoes were small they were also surprisingly delicious. Lettuce, pickles, and Mayo rounded out the rest of the condiments.

Just put on a 16# Prime brisket on the BGE. Son brought back a kilo of Adjika pepper/spice blend from Armenia so I’m trying Adjika as a brisket rub. Had to get the brisket on tonight to be ready for tomorrow evening. I’ll sleep in some once I get the fire in the BGE stable and dialed in.

My son liked the food in the Caucuses, but he missed Texas barbecue.

Make sure to post a picture and reviews of the rub.
Not many people realize you can cook a brisket on something besides an offset smoker.
Most of the time it's actually better.

[worth1]

What to do with a leftover baked potato from my dinner plate.
Fry the thing both sides and cover it with bacon.
Pichania and eggs on the side.

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[karstopography]

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@worth1

Went out and checked on the brisket. Looking good. I used chunk post oak, just two medium chunks, I’m in the camp of less is more on the smokiness factor. The Big Green Egg is so efficient that no additional fuel is necessary after the initial set up. I put this brisket on around 2 am or so. There was a lot of fat on this Prime brisket that I trimmed away. I don’t like thick layers of fat cap on a finished brisket so I thin it out prior to putting on the cooker.

I went to bed about 3 am with the temperature around 225°. I checked the temperature at 7:30 am, 225°. No fancy blowers or blue tooth controllers necessary, I know this cooker well and can dial in the temperature I want just manipulating the nature of the charcoal going into the fire along with opening the vents to the right amount. Less coarse lump charcoal with some ash from previous fires burns at a lower temperature than the bigger, fresh lump charcoal. The ash simply slows down the airflow.

Adjika is evidently the national seasoning of Georgia, but Armenians are into it as well. A kilo goes for 4,000 drams Armenian in the GUM market in Yerevan, or about 12 US dollars. Recipes for Adjika vary. There’s dried chili peppers in there, some mild and some with mild heat. Salt is part of it. I can smell Fenugreek in there also. Garlic is there. I’m not sure what else. My son didn’t mean to get a whole kilo, something went wrong with the language barriers. But, I’ve got it the bag in a zip bag in the freezer. We’ll figure out things to make with it.

BTW, with foil trays running $3 or more these days, I line previously used ones with foil so that they can be used again and again.