Same thing for rocky mountain oysters.

chicken cut into strips, with sauteed brocolli and onion, with a curry sauce and California rice... (I ran out of Jasmine).

Burgers.

I sautéed shrooms, onions, and jalapenos, after dicing so fine it was almost a puree..

After they're sauteed, they get mixed into the ground beef, along with finely shredded cheddar jack, garlic, salt, pepper, and old bay...

Cook to rare... Top with pepper jack...by yhe time the cheese melts it's medium rare... Toss on a bun with some sriracha mayo...

Went to Costco to get some Meats to smoke this weekend. On the menu is the following...

Whole Beef Brisket.

Sockeye Salmon.

Top Round for Beef Jerkey

...and Pizza. Yes Pizza, it will be delicious.

Steve.... You up for some samples?

You need to do that pizza on the pellet grill bro.. trust me.. don't waste it in an oven...

Is the Pope Polish?






Shit. I’m old.

Oh yes, that Pizza will be in the Pellet Grill too.

Salmon is smoked, 2nd run of Jerky is close and a whole brisket will hit the Smoker about 10PM for Lunch/dinner tomorrow.
A couple Rib eyes will be dinner tonight, along with the Wife's Home made Mac Salad and Hawaiian sweet rolls.
I may put on a couple pounds this weekend.

I ... may have done, too. A friend of my wife's visited, and the 3 of us went to a really good Thai restaurant. This friend has spent some time in Thailand and said that the place was very similar to how she remembered the food. The restaurants was Noodle Boat, in Issaquah.

That, however, was on Saturday, On Friday I worked from home to run the smoker for 20 people coming to my place, and completely forgot to take photos.

First, I smoked a chunk of beef chuck. It had bene rubbed with Santa Maria seasoning, cumin, smoked paprika and chilli powder the night before. Once it got up to 160 internal temperature I wrapped it with butcher paper and put the 3 racks of ribs with Meathead's Memphis Dust on to start their time, too. At their 3 hour mark I wrapped 1 set with butcher paper and the other 2 with foil as usual so that I could check the difference at the end. This was also roughly when the chuck hit an internal temperature of 203, so I pulled that out, wrapped the whole butcher-papered chunk in plastic wrap and sat it in the cooler to rest. 1.5 hours after that I unwrapped again to give the ribs their final 1.5 hours of smoking to firm up the bark again. Once they were clear of the smoker I upped the temperature to 320 (should have been 350, oops), and put the chicken thighs on. They'd been given middle-eastern spices - salt, pepper, onion, garlic, cumin and smoked paprika under the skin, za'atar (thyme and sesame seeds) on the skin. Smoked them for 40 minutes to get to 165, and then serve.

At about this time, my wife brought her cakes out of the oven, and I upped that to 450 degrees to cook the chicken wings. I followed the Serious Eats recipe - the day before I'd given them a rub with salt and baking powder, and I just needed to cook them through and get the skin crispy. With that achieved, I varied from the Serious Eats recipe by applying a gochujang glaze from Chefsteps. I took the wings to the guests and .. er.. well, they were good enough that they were gone by the time my wife wanted to try one.

That's is a man who knows how to 'cue, nicely done!

Yes, the baking powder trick on the wings works well....I've even use it on other chicken skin....

Noodle Boat is often rated #1 Thai place in Seattle.

Another really good one is in a small house in Phinney Ridge! called Mai Thaiku. You'll find dishes there you won't find elsewhere, and it's really, really good. Portions are a little smaller, but you can taste the quality in the ingredients.

The Walrus has me wanting good 'cue AND good Thai.....

My 100th post was in the sous-vide thread. What was I making? Lamb shanks.



They came vacuum sealed already, so I just put them in the water bath at 167 for a day. It turned out to be 26 hours. The rice was cauliflower rice, and the red cabbage was reheated leftovers. I broiled the lamb with a bit of saved lamb fat on top to brown nicely.

From wife arriving home at unknown time to dinner on table was 10 minutes.

I really do love lamb. It's WAY more expensive here than in England, though.

Stuffed Crust pizza in the Pellet grill. I'm not sophisticated enough for Lamb shanks

Hats off to WW though, his cooks look really good.

Rice seasoned with cumin, tapatio and sriracha, with fresh steamed broccoli, fat free black beans, and beef sausage.. All mixed together, gumbo style. 20 min meal that's somewhat healthy. Lots of protein, not a lot of fat (relatively).

Hey TW, it's hard but I've dropped 30 lbs doing the low carb thing. 20 lb was like the glass ceiling.

I'm actually also 20 pounds down, doing "lazy keto" - my wife's doing keto and I can't be bothered to make carbs juts for me, so I sometimes end up eating carbs at work. I just count the calories.

This week is a lazy-cooking week. Protein and salad for dinner.

Monday:

Steak - cooked sous-vide to 132, and then seared in a cast iron pan, with the oil basting thing going on. Salad is the herb mix of salad from the local store, to which I added a radish and some yellow bell pepper. It was undressed, and worked for that.

Tuesday:

Salmon with the rub I figured out from Sea Star. (Ingredients are written down at home). More of that herb salad, with some carrot, radish, orange bell pepper, and a dressing made with lemon juice, light oil, olive oil, salt, pepper and a bunch of fresh thyme.

The salmon was cooked the Serious Eats way. I actually overdid it - the pan was too hot, but we had the in-laws coming over at a set time, so I didn't want to to run too long. The trick really is to get medium heat, to sear the skin and fry that up, melting the fat under the skin, and then low heat to cook the salmon 70%-80% of the way through from the skin side, slowly - the slower the better, before flipping it to fry the top side quickly to finish cooking from the top side.