Fuck ya
Hope it wasn't all in one day, that looks like a lotta work
Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
Hope it wasn't all in one day, that looks like a lotta work
I was up getting smashes until 7am.
They woke me @ 2 & told me it was cookin' time.
I've been putting in work on the pellet grill. Chicken breast marinated in lemonade, chopped garlic, and Montreal seasoning, then hit with fajita seasoning when I skewered them, and finished with lemon juice.
Veggies sliced and placed into a zip lock with olive oil, chopped garlic, and lemon juice. Finished with finishing salt (basically kosher salt) and black pepper.
Looking great man
How long did you let that rest? That cutting board looks dangerous for juice overflow, yet I see no runoff.
Threw a couple birds on the pellet smoker tonight. This is the first one that finished. Brought it to 155, then finished it in the oven at 450 to attempt to crisp the skin.
Second bird crisped up better. Here they are side by side, not a split screen, the other (left) rested by the time the second was done.
Nice and juicy. Good cook. I'm getting better. Lots of room for improvement, but still delicious and better than restaurant chicken I can buy around here.
skirts about 10 minutes the flat iron was 5ish. I did one wipe down of though. They rested on a separate board and I cut on this one.
this is the way. High for 20-30 minutes at either the beginning or end of the cook.
I needed to put some food in the frige for the potential of power outages, so I went with baby back ribs today. I'm looking for redemption since my first try was an abortion (beef ribs), second try was overcooked but good and edible (St. Louis style), and I've got a learning curve going. I seasoned and went with 2 hours at 250, wrapped for an hour, uncovered and let them sit in the smoker for 15 minutes so the surface dried back up, then sauced and let that tack up. It was 2:45 total cook time including removing, wrapping, removing, unwrapping etc... BEST RIBS YET!!!!
Smoked chicken thighs and hatch chili's. Low smoke for 1 hour, then cranked up the temp to bout tree fiddy for 40 minutes.
I made a grip of pasta last night. 3lbs spicy Italian sausage and 2lbs ground sirloin browned, full bottle of chianti poured into crushed tomatoes and tomato sauce (3/1 crushed tomato to tomato sauce ratio), more garlic than you can shake a stick at, Italian seasoning, red pepper flakes, salt, and pepper to taste, and I simmered low and slow for about 4 hours. I had to put it into a few casserole pans to fit it the leftovers in my fridge. I always make a bunch of this at once because it takes so much time to make, and it's one of the few foods that is excellent as leftovers. I'll freeze half on small bags for single serve meals and eat the rest of it over the next few days.
