I love me some good fish and chips. That fish crust looks pretty crunchy, as it should be. I also love malt vinegar on my "chips." CD
It is hot as hell here, but I'm still grilling. Granted, I'm grilling at 10PM, when it is only 92 degrees, but I'm grilling. I did some cajun spiced and smoked wings tonight. I usually use my own seasonings, but I have this package of "Slap Ya Mama" cajun seasoning that one of my coonass friends gave me (that term is NOT an insult to cajuns, BTW -- more of a badge of honor). I decided to give it a try. The cook was done on the Weber Kettle, set up for indirect cooking, with a mix of charcoal and hickory wood. Very tasty! The "Slap Ya Mama" was a good cajun blend. Good flavor. Not in-your-face heat. More of a "makes you sweat" kind of heat. I'm still wiping the back of my neck with a towel. Here's what it looks like... Now, show me what YOU are eating! CD
It's our Pathology resident's last week on rotation with us so I baked some bacon cheddar scallion scones to bring to work this morning. The interior of my MINI smells delicious. :drool
I have been gone a day or so, nice pictures, nice selections, great pictures and I have nothing to share! Don
I went to Kroger today. Checked the "Manager's Specials" in the meat department, as usual. SCORE! Simple Choice baby back ribs, with NO enhancements (salt water injections). That means I can do a brine. Ten Bucks for a nice, meaty 2.87lb. rack. There will be some smokin' going on in my yard this weekend. I may do a sous-vide and smoke, like I do with brisket. CD
Had some left over Pulled Pork.... One pizza crust A layer of BBQ sauce Pulled Pork, red onion, bacon Mozzarella & Provolone Voilà Pulled Pork Pizza
Testing upcoming spice mix packs with a client. Red Curry and Green Curry for a local Food Truck. Also will offer the blends packed with a shopping list and step by step direction for home use.
You local folks to me that show up to MoM Donuts know I have this penchant to making jams. Welp, a local shop, The Butcher and Grocer, over in Grandview likes them too. So much so that I've now have some on the shelves there. Yeah, I know the packaging needs work, and if this goes someplace I'd probably ought to rename the company to something not so gearhead related. But hey, this is my first foray into the brave new world.
I snagged a chuck roast on sale at Kroger today, and I am going to sous vide it overnight, rub it with salt and pepper (Texas Rub), and toss it on the Weber Kettle for a while tomorrow to build a bark and get a little smoke flavor. I'll probably use hickory for the smoke. CD
The chuckie came out very well. The first slice was very tasty, but a bit dry. That worried me a bit, but it was the smallest part of the roast. The next slices were tender and juicy. The further I sliced into the roast, the better it got. I am very satisfied with this chuckie. I'll post up a picture if I have the time tomorrow. The picture won't do it justice. It is hard to get a good "money shot" of a chuckie. It looks like well-done roast beef. You can only take my word (or not) that it was good. So, imagine moist and tender roast beef, with a taste of smoke. I'll do it again. Tomorrow... sammiches! Oh, yeah, the best part of properly cooked roasted/smoked beef. I'm thinking crusty bread and stone ground mustard. A dill pickle on the side. Simple food is good food. CD
Now that descriptive bit of words really wants a picture! Right on the sammich, a good crusty bread with ground mustard, excellent. Dill on the side in a wedge or sliced on the sammie would be great I think. We did a Grilled Margarita Pizza last night with a gluten free crust due to some health issues on my part, so bread and rolls are pretty boring right now. This one turned out well. All the greens and tomatoes are grown in the back yard, cheeses the normal daily fare. Betty Crocker GF box crust, trust me it was actually good. I will try to save off a picture somewhere, since it looked so good and post it later. Don