This weekend is dedicated to Mrs. in UT. Doing pizza for her on the BGE Friday, and Sunday I'm grilling a ribeye with a Bobby Flay rosemary-balsamic sauce for her, and some red chimichurri for me. Also some corn I picked up 6/$1. Saturday is Chapli- like a South Asian spiced smashburger, served with flatbread and yogurt sauce. As a side, I'm roasting some thick-sliced Yukons that get scored on both sides, sort of like accordian potatoes, and covered with spices and olive oil. I saw the recipe on Instagram. Tuesday, I'm moving away from my normal meatballs and spaghetti and making Emerils Cajun drop meatballs, for a change of pace.
What are you guys up to?
Tomorrow I give the old gut a break after eating fried chicken all week. A light garden salad with a little tuna. Canned tuna that is. In oil. I tried the tuna in water and it just tasted weird. Not a fan.
After how heavy last Sunday's dinner was, this week I keep it light. I fire up the grill to do pork steaks and veggies. keeping it simple with the pork. Brush of olive oil, salt pepper. Gonna grill carrots, cauliflower steaks, baby bok choy, sweet peppers and potato wedges.
Memorial day I'm changing things up a little. Normally I do surf and turf. Steaks, shrimp, portabella caps and potatoes. This year? Steak salad. Ribeyes grilled a perfect medium rare, left to rest, sliced and served over whatever supermarket salad blend looks the most interesting. I'm also gonna grill some plum tomatoes. Slice them in half lengthwise, brush with olive oil, salt and pepper.
Bone in chicken breast day two.
For day three, my butcher makes a custom blend ground mix with ground Chuck, short ribs and brisket. Making burgers with that.
Like DG, we're looking to eat light because we are headed to Miami next weekend for our anniversary, so will likely be grilled fish tonight, steak tomorrow, chicken Sunday and prob leftovers Monday, salad or veggie sides.
Wish me luck. 165 or bust.
I found the linked video and the recipe was fantastic. It's probably the best pizza I've ever made, and the ingredients are available in any grocery store. I'm not making it this weekend (it'll be a lot of Memorial Day BBQ meats, we have BBQ's and parades all weekend), but your post triggered this thought so I figured I'd share.
Video 1 - Dough Recipe - ( New Window )
Link - ( New Window )
Picked up a 20lb prime ribeye from CostCo which we'll cut up into nice steaks. That's Saturday night meal with the typical sides of salad, corn on the cob and my first attempt at a German potato salad. Wish me luck.
I found the linked video and the recipe was fantastic. It's probably the best pizza I've ever made, and the ingredients are available in any grocery store. I'm not making it this weekend (it'll be a lot of Memorial Day BBQ meats, we have BBQ's and parades all weekend), but your post triggered this thought so I figured I'd share. Video 1 - Dough Recipe - ( New Window )
what's up aimrocky? we were in Milford to see our son and were dismayed to find out that Strada is not open on Sunday. We'll have to get on Giuseppe's case LOL. Ended up at Stonebridge instead which we enjoyed. Hope all is well.
Like DG, we're looking to eat light because we are headed to Miami next weekend for our anniversary, so will likely be grilled fish tonight, steak tomorrow, chicken Sunday and prob leftovers Monday, salad or veggie sides.
okay going with whole lobsters tonight. I split the bottoms and rest over garlic, olive oil, butter and parsley with some white wine in a tin covered tightly with foil, linguine right into the sauce. Easy and delicious.
grilled NY Strip tomorrow with grilled corn. and caesar salad. will grilled some bread too. Catena Malbec from ARG.
Sunday took a hint from Steve L and will grill chicken breast (bone in). MArinate in OJ, balsamic, olive oil, honey, shallaots and thyme. grilled eggplant. Mrs in CT roasting baby potatoes with garlic and rosemary.
Monday grilling hot dogs. Mrs making cole slaw.
Also have some other stuff around, mainly burgers, hot dogs, ribs & steaks, but I really want the wings. Except for grilled asparagus, I have no idea what other sides.
Also have some other stuff around, mainly burgers, hot dogs, ribs & steaks, but I really want the wings. Except for grilled asparagus, I have no idea what other sides.
Drew, I think you know I love Bama sauce with wings. Here's a little additional take from Eddie Jackson, who is a Q guy on Food Network.
Molasses-Gochujang Wings with Alabama White Sauce
Ingredients
Molasses-Gochujang Wing Sauce:
1/4 cup gochujang
1/4 cup molasses
1/4 cup lite soy sauce
1 heaping tablespoon light brown sugar
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
Pinch of kosher salt
Pinch of freshly ground black pepper
Wings:
1 to 2 quarts canola oil, for frying
2 pounds and drumette pieces (about 24), wing tips removed, rinsed and dried well
1/4 cup rice flour
Alabama White Sauce, recipe follows
1 bunch scallions, thinly sliced
Alabama White Sauce:
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup lemon juice
1 tablespoon prepared horseradish
1 tablespoon freshly ground black pepper
2 1/2 teaspoons garlic powder
2 1/2 teaspoons granulated sugar
2 teaspoons kosher salt
1 teaspoon whole-grain mustard
1 teaspoon cayenne pepper
Directions
Wings:
For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.
Alabama White Sauce:
Combine the mayonnaise, vinegar, lemon juice, horseradish, black pepper, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.
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I plan on dry rubbing them, with a chipotle rub, and roasting them on the pellet grill at around 350. Don't know what to use for a sauce, maybe Alabama white bbq sauce. Any sauce suggestions?
Also have some other stuff around, mainly burgers, hot dogs, ribs & steaks, but I really want the wings. Except for grilled asparagus, I have no idea what other sides.
Drew, I think you know I love Bama sauce with wings. Here's a little additional take from Eddie Jackson, who is a Q guy on Food Network.
Molasses-Gochujang Wings with Alabama White Sauce
Ingredients
Molasses-Gochujang Wing Sauce:
1/4 cup gochujang
1/4 cup molasses
1/4 cup lite soy sauce
1 heaping tablespoon light brown sugar
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
Pinch of kosher salt
Pinch of freshly ground black pepper
Wings:
1 to 2 quarts canola oil, for frying
2 pounds and drumette pieces (about 24), wing tips removed, rinsed and dried well
1/4 cup rice flour
Alabama White Sauce, recipe follows
1 bunch scallions, thinly sliced
Alabama White Sauce:
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup lemon juice
1 tablespoon prepared horseradish
1 tablespoon freshly ground black pepper
2 1/2 teaspoons garlic powder
2 1/2 teaspoons granulated sugar
2 teaspoons kosher salt
1 teaspoon whole-grain mustard
1 teaspoon cayenne pepper
Directions
Wings:
For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.
Alabama White Sauce:
Combine the mayonnaise, vinegar, lemon juice, horseradish, black pepper, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.
That settles it, I will make this version of white sauce, thanks Bill!
Sure, here ya go. I do Italian drop meatballs often, drop right into the sauce to cook, skipping oven or frying pan
Emeril's Drop Meatballs and Spaghetti with Sauce
Ingredients
1 tablespoon bacon drippings or 1 tablespoon olive oil
1 cup diced onion
1 1/2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans tomato sauce
0.5 (6 ounce) can tomato paste
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
salt & freshly ground black pepper
12 ounces ground chuck
8 ounces ground pork sausage
2 tablespoons red wine
1 large egg, lightly beaten
1/2 cup minced green onion, white parts only
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley leaves
3 tablespoons grated parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon Emeril's Original Essence
1 lb spaghetti, cooked, drained and tossed with olive oil
Directions
Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.
Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.).
Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti.
I don't remember that the meatballs actually float and I think they cook in closer to a half hour than an hour and a half. You may want to pull one out at about 30 minutes and temp it or cut into it. They can get tougher if overcooked. You can find his Essence recipe online or just use any Cajun spice blend. For a little more heat, use hot sausage
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I have this cool contraption called "Kettle Pizza". It's basically converts your existing gas grill into an Ooni.
I found the linked video and the recipe was fantastic. It's probably the best pizza I've ever made, and the ingredients are available in any grocery store. I'm not making it this weekend (it'll be a lot of Memorial Day BBQ meats, we have BBQ's and parades all weekend), but your post triggered this thought so I figured I'd share. Video 1 - Dough Recipe - ( New Window )
what's up aimrocky? we were in Milford to see our son and were dismayed to find out that Strada is not open on Sunday. We'll have to get on Giuseppe's case LOL. Ended up at Stonebridge instead which we enjoyed. Hope all is well.
Hope all is well with you, Victor. That is strange... Monday typically is the off day for restaurants, at least that's how Trumbull restaurants operate.
We took my wife and Mother to Tarantino's in Westport for Mother's Day and had a great meal. I hadn't been there in a year or two.
Tomorrow I give the old gut a break after eating fried chicken all week. A light garden salad with a little tuna. Canned tuna that is. In oil. I tried the tuna in water and it just tasted weird. Not a fan.
After how heavy last Sunday's dinner was, this week I keep it light. I fire up the grill to do pork steaks and veggies. keeping it simple with the pork. Brush of olive oil, salt pepper. Gonna grill carrots, cauliflower steaks, baby bok choy, sweet peppers and potato wedges.
Memorial day I'm changing things up a little. Normally I do surf and turf. Steaks, shrimp, portabella caps and potatoes. This year? Steak salad. Ribeyes grilled a perfect medium rare, left to rest, sliced and served over whatever supermarket salad blend looks the most interesting. I'm also gonna grill some plum tomatoes. Slice them in half lengthwise, brush with olive oil, salt and pepper.
hey, DG. Agree, I hate tuna canned in water. I don't see the point, I just have to add extra mayo to make up for the lack of oil. Steak salad is real nice in the warm weather. I didn't realize Monday was Memorial Day- that happens when you're retired :) Have a nice holiday
Bone in chicken breast day two.
For day three, my butcher makes a custom blend ground mix with ground Chuck, short ribs and brisket. Making burgers with that.
The grill is going to get a workout. Enjoy
Like DG, we're looking to eat light because we are headed to Miami next weekend for our anniversary, so will likely be grilled fish tonight, steak tomorrow, chicken Sunday and prob leftovers Monday, salad or veggie sides.
Looks like a nice assortment, Victor. Congratulations of the anniversary and have a safe, wonderful trip.
Wish me luck. 165 or bust.
If I was gonna have 2 salads a day, they'd be potato and macaroni :) But your assortment looks pretty good. Good luck
I found the linked video and the recipe was fantastic. It's probably the best pizza I've ever made, and the ingredients are available in any grocery store. I'm not making it this weekend (it'll be a lot of Memorial Day BBQ meats, we have BBQ's and parades all weekend), but your post triggered this thought so I figured I'd share. Video 1 - Dough Recipe - ( New Window )
Thanks, I bookmarked the videos. I'm doing Ooni cold-prove dough this time. I've done bread flour in the past, a Flay recipe. Let us know how yours turns out.
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I have this cool contraption called "Kettle Pizza". It's basically converts your existing gas grill into an Ooni.
I found the linked video and the recipe was fantastic. It's probably the best pizza I've ever made, and the ingredients are available in any grocery store. I'm not making it this weekend (it'll be a lot of Memorial Day BBQ meats, we have BBQ's and parades all weekend), but your post triggered this thought so I figured I'd share. Video 1 - Dough Recipe - ( New Window )
Thanks, I bookmarked the videos. I'm doing Ooni cold-prove dough this time. I've done bread flour in the past, a Flay recipe. Let us know how yours turns out.
Well, never mind. You said it was fantastic.
Funny, I saw two interesting videos this week on Instagram for blt's. One was to make a chopped salad out of the ingredients and then put it on bread. the second was a technique to intertwine 4 half-slices of bacon and cook them that way, ending up with like a bacon wafer. Don't hear much about Welsh rarebit these days- it's pretty much a mornay cheese sauce with beer added. Mrs. in UT doesn't love cheese sauce, but I was thinking it would go great on a croque madam or as a mac and cheese.
Picked up a 20lb prime ribeye from CostCo which we'll cut up into nice steaks. That's Saturday night meal with the typical sides of salad, corn on the cob and my first attempt at a German potato salad. Wish me luck.
Good luck, it should come out great. I just bought some precut ribeyes, about an inch thick, at Safeway for $5.77 a pound. Making one Sunday, froze the rest.
Ah, spiedies rear their head again :)
The thread got me up and going, I will be smoking a bunch of different meats this weekend.
The thread got me up and going, I will be smoking a bunch of different meats this weekend.
Here are some videos I just found. Man, I was really salivating thru them :) I'm gonna try my next one this way. I'll have my SIL and grandkids over.
Link - ( New Window )
I haven't eaten yet today. Maybe I should stay off this thread until I do.
Rub goes on tomorrow, will smoke it starting around 2am/3am Sunday morning, might be ready for dinner Sunday but will be relying on it for Monday.
Will make obviously brisket, but I'll also do some burnt ends, slice some up for brisket tacos on taco Tuesday, maybe nachos for Wednesday then that's as far as I go.
That is a massive brisket, mine is just under 10 pounds, but it's also just me, my wife and two of my kids.
I may bring some down to my in-laws Monday, but they're old and don't eat much.
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I ran out and bought a full packer and I am not going to trim it like usual.
The thread got me up and going, I will be smoking a bunch of different meats this weekend.
Here are some videos I just found. Man, I was really salivating thru them :) I'm gonna try my next one this way. I'll have my SIL and grandkids over. Link - ( New Window )
I am going for it, going to have the wife hide my knives .
Sunday, I plan on pulled turkey and smoked sausage looking forward to it.
Has anyone done this?
I have watched a ton of videos I think I got a good handle on it but any tricks that might help?
Overall fairly basic but delicious.
Has anyone done this?
I have watched a ton of videos I think I got a good handle on it but any tricks that might help?
The first time I tried, I bought a flat and cut it into 3 pieces- one piece brisket, 1 piece corned beef and 1 piece pastrami. It all came out good, but there's just 2 of us and I wasn't eating sandwiches much at the time, so a lot got left over. I've got some of my second batch of pastrami out in the freezer. I don't know if there's any tricks, you just have to get pink curing salt and put together the spice rub and prepare for a week to 10 days in the fridge.
My current shopping list has pork belly on it to make bacon for the first time, so that should happen in the next few weeks.
Overall fairly basic but delicious.
I just did a couple of personal pizzas on my BGE. Finally got the temp up to about 700 degrees- the pizzas just took 3-4 minutes. For the longest time, after one early success, I couldn't get my temp over about 450. I like a lot of Greek food, but I don't like working with phyllo and those desserts with honey are a little too sweet for me. Have a great time, tho
Overall fairly basic but delicious.
80:20 is my go to burger, either sous vide or smashed. Just salt and pepper.
And RIP to our fallen.
And RIP to our fallen.
sorry to hear that, Scott. Feel good soon, buddy.
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Just got out of the hospital last night. I’ve been in since Monday with pneumonia. So not doing anything for the weekend sadly probably be ordering grub hub or something the next few days. Hope everyone enjoys their weekend.
And RIP to our fallen.
sorry to hear that, Scott. Feel good soon, buddy.
Thanks Bill I appreciate it. Hope you and the Mrs. enjoy your weekend.
Smooth sailing from here...(I hope)
Smooth sailing from here...(I hope)
It sure looks like you got enough color on those babies