Whats on the Menu this Weekend, Folks?
- Thread starter McLovin32
- Start date
I made these crushed pepper flakes out of some home grown dried ceyenne peppers. Great flavor with half the bullshit heat that come with storebought pepper flakes. 10/10 will be making more.
Yesterday I made a Smoked Turkey and Hatch Green Pepper Chili from the remnants of a free range Spanish Black turkey I smoked in a combo of cherry, apple, hickory and pecan wood earlier in the week. It made about 2 gallons so I froze some for the future.
Today I grabbed the four new ghostbusters themed donuts from Krispy Kreme to split with my wife for breakfast.
Today for lunch since it was a beautiful day and the start of Stone Crab season we drove down to the Coast (about an hour away) and ate at a Raw and Steam Bar called Lynn’s Quality Oysters in Eastpoint Florida. My wife and I split some steamed stone crab claws and local pink hopper shrimp as well as a dozen raw oysters and a dozen oysters prepared Rockefeller style as well as baked with cheddar, mozzarella, hot sauce and a pickled jalapeño.
For dinner tonight we are going to a local brewery called Amicus as they celebrate their anniversary. So we’re having some local craft brews and catered bbq.
Tomorrow I’ll be cooking oyster stew for dinner with a pint of shucked local oysters I picked up from the raw bar (it also has a small retail seafood storefront). Lunch will probably be just a pizza or hot dog from a Costco run we need to do.
Today I grabbed the four new ghostbusters themed donuts from Krispy Kreme to split with my wife for breakfast.
Today for lunch since it was a beautiful day and the start of Stone Crab season we drove down to the Coast (about an hour away) and ate at a Raw and Steam Bar called Lynn’s Quality Oysters in Eastpoint Florida. My wife and I split some steamed stone crab claws and local pink hopper shrimp as well as a dozen raw oysters and a dozen oysters prepared Rockefeller style as well as baked with cheddar, mozzarella, hot sauce and a pickled jalapeño.
For dinner tonight we are going to a local brewery called Amicus as they celebrate their anniversary. So we’re having some local craft brews and catered bbq.
Tomorrow I’ll be cooking oyster stew for dinner with a pint of shucked local oysters I picked up from the raw bar (it also has a small retail seafood storefront). Lunch will probably be just a pizza or hot dog from a Costco run we need to do.
How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
Weekend trick or treating in the neighborhood. It's some organized thing. Most likely a bunch of candy washed down with pizza and some beers. My waistline hates me
How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
That looks great and I've done it that way with fine results.
I actually didn't end up cooking it. Mrs. Tradition (no pics) made a game time decision and cooked a chicken instead. The picanha is still in the cryovac with a sell by date that's still a week out. We'll cook it this weekend.
How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
BTW, is that a PK grill?
Yep, the Original PK. Not like 1950s original, but more original than the new ones LOL
The skewers way is totally good too, but I've found that unless you love the outside slice, in which case cutting it into skewers gives you a bunch more of those, the slices from this come out the same. And you can smoke it for a while more without it getting too well done, if you like some smoke.
Sounds like a pretty short list of things that you won't put in your mouth. Did you hook up with @Colonoscopy and his merry band? Sounded like a good time for the less discriminating among us like yourself.
I gots to give you props. That looks f!cking delicious and my ribeyes were f!cking delicious. I need to adjust something though because they got to 100 too fast. Too much charcoal I guess.How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
Thank you! Yes, the more concentrated the charcoal is, with maybe a basket, the hotter it can get for searing, without being so hot it overwhelms the cool side with the lid down.
It absolutely has it's charms. It's a legitimately a great grill, with some very annoying flaws, and way too expensive (I got mine used for about $100 before it had some kind of resurgence in popularity that pushed it up even on the used market). I do believe it's the greatest outdoor steak machine in the world, and it's a very capable smoker for the right amount of meat, it holds temperature pretty nicely. It's all I've used since my divorce and haven't found it lacking in anything.
Today pizza on the grill/oven.
Tomorrow Hot Ones challenge party with a shit ton of wings
Sunday beef ribs
Tomorrow Hot Ones challenge party with a shit ton of wings
Sunday beef ribs
About 7. Feel free to wear a costume.
I'll have about 200 wings for 14 people so I expect lots of leftovers.
Yes, it has a reputation for the ability to get super hot, great for searing steaks.
Right, because the charcoal is basically right under the grate. It's how hot, but also how close to the coals, no other major grill is that close to the coals for searing that I'm aware of.
It also breaks hot side/cool side as distinct as any grill I've ever used. It's easy enough on a weber kettle of course, but there's still a gradient of warm between the zones. The PK is like a gasser with the burner turned on for one side, and not the other. Super clean zones..in fact the cool can be too cool if I don't throw like 4-5 coals on the cooler side to get some heat.
I'm making the first pot of chili this Fall tonight. Just getting rid of a bunch of leftover smoked pulled pork that I had in the freezer from about a month ago.
No clue what I'm going to make for the rest of the weekend though.
No clue what I'm going to make for the rest of the weekend though.
Make a big enough pot of chili to last for the whole weekend, Broseph!
Tonight, chili in a bowl.
Tomorrow, eggs with chili, chili dogs, etc.
Sunday, chili cheese dip, chili mac, chili cheese fries...
The world is your oyster.
Oh yeah, that's the plan. I was also kinda leaning towards chili dogs for tomorrow afternoon too, so we're kinda on the same page.
Wife is traveling so:
Porn
Football
Pizza
Negroni/ Martini
Naps
Don’t hate me because I’m beautiful
Porn
Football
Pizza
Negroni/ Martini
Naps
Don’t hate me because I’m beautiful
How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
That looks awesome, Lou!
Maybe OP can find something he likes in this recipe book
IM EATING CHILI WITH NO COCK LEAVE ME ALONEMaybe OP can find something he likes in this recipe book
I went to my brother's house tonight and watched James Bond "Thunderball" and we ate sushi, dumplings, cookies and white chocolate covered pretzels.
CSB.
CSB.
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