What did I cook this weekend.....
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user 211287
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One of my childhood faves. Pork chops pan fried and then slow cooked in cream of mushroom soup until they fall off the bone. Garlic mashed taters on the side.
davidabcd
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I got it.
That just looks great! That's throwback comfort food if I've ever seen it!One of my childhood faves. Pork chops pan fried and then slow cooked in cream of mushroom soup until they fall off the bone. Garlic mashed taters on the side.
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user 211287
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One of my top 5 faves mom used to make. I should have added additional mushrooms but i wasnt gunna make a special trip to the store. Added some porcini mushroom powder instead. This is simple comfort food and i was feeling really simple that day 
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I have a Microplane fine grater, medium ribbon grater and zester, depending on the task. Have not been disappointed with any of them.
Bklmt2000
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Yet another batch of wings:
Let the wings marinade overnight in store-brand balsamic vin.
Indirect cooked for ~1 hour, flipped halfway through, seared, sauced, and a 10-min rest on the indirect side to let the sauce set up.
Also used some pecan over the coals during the indirect cook for some smoke. Made the wing sauce taste extra-spicy, which I thought was good.
Let the wings marinade overnight in store-brand balsamic vin.
Indirect cooked for ~1 hour, flipped halfway through, seared, sauced, and a 10-min rest on the indirect side to let the sauce set up.
Also used some pecan over the coals during the indirect cook for some smoke. Made the wing sauce taste extra-spicy, which I thought was good.
Yet another batch of wings:
Let the wings marinade overnight in store-brand balsamic vin.
Indirect cooked for ~1 hour, flipped halfway through, seared, sauced, and a 10-min rest on the indirect side to let the sauce set up.
Also used some pecan over the coals during the indirect cook for some smoke. Made the wing sauce taste extra-spicy, which I thought was good.
Those look fantastic! That's exactly how I grill chicken
user 211287
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Ive made a couple batches of wings using a balsamic vinegar glaze. They are quite tasty. One of my favorite marinades for any wings is sweet rice wine such as mirin mixed with some ginger garlic paste. The sweetness helps balance the sour of the hot sauce but its hardly noticeable in the finished wings. They dont end up sweet and spicy, just better balanced.
Salad with chicken, home baked sourdough, Parmesan crisp and the usual.
My wife works Friday nights so I just feed myself something simple. Last night it was grilled pork ribeyes and brussel sprouts sauteed with garlic and fresh parsley.
Bottom round, was served with mashed potato and a salad.
Gravy?
No, there were hardly any pan drippings, juices didn't flow much when I sliced it either, the rest was effective.
Made a vat of chili. YES, it has beans. I don't live in Texas!
That's a 6.75 quart oval Le Creuset pot that was my Dad's - I'm so glad to have it. My sister bought it for him but insisted I take it when he passed as she already had one. I think of him, and of her, every time I use it. I texted her a picture of the finished chili and she was thrilled that I'm using that big ol' pot!
Two pounds of coarse-ground beef (brisket and chuck) and 20 ounces of ground pork; 2 cans of pintos with jalapenos, 1 of black beans. Lots of other goodies. MMMM.
That's a 6.75 quart oval Le Creuset pot that was my Dad's - I'm so glad to have it. My sister bought it for him but insisted I take it when he passed as she already had one. I think of him, and of her, every time I use it. I texted her a picture of the finished chili and she was thrilled that I'm using that big ol' pot!
Two pounds of coarse-ground beef (brisket and chuck) and 20 ounces of ground pork; 2 cans of pintos with jalapenos, 1 of black beans. Lots of other goodies. MMMM.
applescrap
Be the ball!
How in the heck do you cook a steak in a cast iron? Tried again and used oil this time. Come to find this cast iron which I think just says 12 in, china, on it, seems center high. Is that normal? All the oil runs off the middle to the edges. Wonder if that is the problem. Also turned up electric to high, I wonder. Any help much appreciated! I dod at least not ruin these and got a good sear on them. I had to put in oven to finish because they were getting to dark without finishing.
Looks good. How do you season? A sprinkle of course salt just before you put it down to sear helps to keep it from sticking. Is your pan new, pre seasoned, or heirloom?
Mine are flat. Oil stays put so long as the stove is level.
As far as steak in a cast iron, thats how I cook it. Preheat oven to 400 and get the cast iron on a burner on high. Add fat and set meat in once the oil just starts to smoke - around 4-500° depending on the oil. I usually use rice bran or grape seed for the 450+ smoke points.
Sear meat for 2-3 min per side, depending on the thickness. Then into the oven for 7-12 min depending on desired doneness. Once out of the oven, immediately transfer out of the pan to rest or it will keep cooking way past desired temp. (Ask me how I know)
Made a vat of chili. YES, it has beans. I don't live in Texas!
Haha, I like mine with beans too.
Well I have found to cast iron a steak it is best to get your meat to room temp or the fancy souis de be or what ever. Reverse smoke also works well. Basically really hot pan to sear and that's it, not much cook in in the middle. I have done steak cold where I start the oven pre heat, throw steak on cast flip it then put it in the oven to finish. I vac seal my steaks in bulk so then fill sink up with hot water and I am ready to go in an hour.
^thats what I do and you want a dry steak before adding to the pan. So bring up to room temp, pat dry, add salt and immediately place on hot pan. If the steak is wet by adding salt long before cooking it whicks moisture to the surface and you won't get as good as browning.
Other factoid:
Here's an interesting test that found frozen steak on a skillet is better than defrosted.
Other factoid:
Here's an interesting test that found frozen steak on a skillet is better than defrosted.
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Basting in butter seems to help my cast iron steaks go from seared (but ultra rare) to rare or medium rare.
applescrap
Be the ball!
Newish, came with some sort of preseason black enamel? Outside is red enamel. Not to worried about seasoning figured use would do that. But I would heat and rub with oil and repeat. Don't know if thats right but it was the directions for griddle. Think I messed up seasoning with too much heat on earlier use. Perhaps warped it? I thought these were supposed to be heated hot. Maybe the electric is too quick or hot. Seems like lower heat and longer preheat would be best. Arghh thanks.
Yeah came out pretty good though actually.
applescrap
Be the ball!
Thanks for the tips, long lower preheat, or powerful element on high? Idk. The element is 3600w but I don't know how that relates to oven preheat temps.
cooking in butter instead of oil i find i get much better browning. i pretty much use butter exclusively when using the cast iron. makes a dynamite crispy salmon.
however even the best cast iron steak doesn't seem to compare to even a simple grilled one. works in a pinch when the grill is iced over.
however even the best cast iron steak doesn't seem to compare to even a simple grilled one. works in a pinch when the grill is iced over.
