deadwolfbones
Well-Known Member
Did a chicken on the Traeger. Buttermilk-brined with this recipe, using some foraged & dried local porcini (spring king bolete).
Real good.
Real good.
Just you just do a flat, or did you do both point and flat? I need to get some curing again, been too long.Pastrami, just came off the smoker.
Gorgeous! What wood, temp, and for how long?Did a chicken on the Traeger. Buttermilk-brined with this recipe, using some foraged & dried local porcini (spring king bolete).
Real good.
Gorgeous! What wood, temp, and for how long?
Someday I want to go to Thailand just for the food!
Trying out a Lacto fermentation of 1/2 of the garlic that was harvested from my garden a few weeks ago. For the last 2-3 weeks the garlic was hanging from my basement ceiling. Last night I cleaned up the garlic and added it to 1 1/2 c of RO water with 3/4 tblspn of sea salt.
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Just the point, I grind up the flat with bacon for burgersJust you just do a flat, or did you do both point and flat? I need to get some curing again, been too long.
Awesome. That picture looked like a flat. I think point makes the best pastrami though, it it’s smoked low and slow. Just my opinion. The flats I have made pastrami with with a 1/4” or more fat left on that side have been really good to. Has anybody taken a full packer brisket, trimmed it all up, corned it all, then smoked it for pastrami? Seems like if you separated the point and flat, then trimmed them up before curing, that would work.Just the point, I grind up the flat with bacon for burgers
Looks great! I did an Instant Pot version of chicken tikka masala not to long ago that turned out really well. Need to dig that recipe back out and do it again.View attachment 692592
Chicken tikka masala over rice.
Still have doubts about my new pellet grill. Can I barbecue chicken the way I did on the Webber? It appears that the answer to that is on hell yes. I just love this grill!
I was reading my bottle of 40N tonight and noticed that it has 4 grams of protein per tablespoon - as much as a tablespoon of peanut butter!For using as a dipping fish sauce im sure you will love it. I think you can get Redboat 50N a little cheaper but its also hard to find. I can get 40N for about $5-6 a bottle and its just fine to me but im not a huge fan of Nuoc Cham, Nam Pla or any of the other fish sauce based dipping sauces to be honest.
Im far more into good soy sauce and black vinegar based dipping sauces. LKK double fermented and Gold Plum or Shuita 5yr for me thanks.
Lunch: some Fried pork dumplings and rice balls.
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Dinner: Grilled albacore, and stir-fried garden veggies - greenbeans, okra, yellow corn, onion, bamboo and a couple hot peppers. No plate shot.
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About 2-3hrs. Bring some of those lobster rolls and some cannatreats.How far NORTH do I have to go?
About 2-3hrs. Bring some of those lobster rolls and some cannatreats.
My weakness is good butter chicken aka makhani chicken. A local place make one that is so good. I struggle with it from scratch but MTR or Swad have a ready to eat that aint too bad with a little "doctoring up". I just add some leftover rotisserie chicken to it mainly. Plus a little of this and that like a good garam masala.
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Filet, baby taters and green beans.
Oh, and Evil or whoever said it, most of my spices come from a huge Indian grocery near here. Their prices are a fraction of what you pay at groceries, and their turn over is high. All my basmati rice comes from there too. And they have amazing produce like different eggplants (abugines) that you can’t find in a normal grocery.
Those just look amazing!Two 12" thin crust pizzas using my kveik dough starter I made awhile back that I continueto feed weekly. Pepperoni, mushrooms, onions, and bell peppers with mozzarella on one, and the other homemade pesto sauce, feta, tomatoes, onions mushrooms, mozzarella, and bell peppers.View attachment 693988View attachment 693989View attachment 693990View attachment 693991
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