I was gifted some bacon wrapped boneless chops for Xmas. I marinated them in red wine vinegar, dijon mustard, worcestershire, and soy. The flavor and internal temp was perfect. Because I cooked them at a distance from the coals the bacon wasn’t crispy but I’m sure it helped keep these chops moist.
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Those carrots are an easy side dish on the grill. Steps:
Peel 1 pound carrots
Toss with a little olive oil, salt, pepper
Grill whole. Takes 15-30 minutes depending on heat and direct vs indirect.
Wash and mince one of those grocery store packs of dill
Mix chopped dill with the juice of one lemon, and a little zest from lemon, S&P
After grilling you can either chop the carrots and toss them in the dill mix or pour the dill mix over the whole carrots.
You can add other flavors as you like, but the carrots/lemon/dill combo of flavors is really good by itself.
I’ve recently discovered the carrot/lemon zest combo as well. It’s a nice blend.
I see that cutlery there, nice. I’m a Henckels fan.
Was going to bbq some burgers last week. When I took the cover off the bbq and fired it up I found a baby rat had built a nest in the bottom where the burners are.
We put some of those rat poison pellets in there and covered it back up. Finally went back in and cleaned it all out today. Now I’ve got it on high heat for a while to make sure it’s all disinfected, then it’s burger time. And some sausages.
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That knocking? That’s me at your door with a plate.
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This was a free range lamb from a friend’s father’s farm. It’s a hobby farm rather than a working farm. He harvests a couple of cows and several lambs per year. I got a beef brisket flat from him before that didn’t turn out too great. It was tough, lean, and a bit gamey for my taste. Now that I know that I could deal with it next cook. This lamb was great though. Maybe a little chewier than most commercial legs I’ve bought, but the flavor was really nice.
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Obligatory Monty Python vid:
I love having leftovers, as I have something tasty to eat that doesn’t take much effort. Mrs Itas doesn’t care for leftovers often. If I can turn them into something different, that’s often more interesting to her.
I was happy with what I did with the leftover lamb this week. Yesterday I did lamb flatbread, today I did lamb curry with eggplant “fries”. Mrs Itas loved the curry. The leg bone and last little bit of meat went in the freezer, and at some point will become part of a bean soup.
Pork belly burnt ends today with a twist: instead of standard BBQ sauce I used Vietnamese Kho sauce.
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Hubby has been planning on smoking a pork shoulder all week for the AFC/NFC championship games tomorrow. He’s in the process of getting it all set up now.
Since I have been in bed basically ALL day, off and on too exhausted to even post (stupid long Covid), it works out great that he already wanted to do this.
I like this as one of my more favorite preparations of pork belly.
We were supposed to have steak on the grill tonite. Except all the propane cylinders are frozen. How freakin cold is that.
I’m sure it’s Arctic where you are compared to where I am, but it was kind of cold here today. It snowed a little overnight and there was still snow around the smoker when I fired it up this afternoon
I stepped outside, took a breath, and my lungs got singed. It’s the coldest it’s been here in a long time. fluctuating around -30C (which IIRC, is about -30F).
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Multiply by 1.8 and add 32. It’s pretty easy to derive the conversion if you just recall that 0C = 32F and 100C = 212F (freezing & boiling points).
So -30C is -22F, which is pretty freaking cold.
-40C = -40F so you’re getting close to the point where the distinction becomes irrelevant.
And wow! It’s cold here, but not that cold.
Pork shoulder turned out great!
I’ve got a tomahawk steak (2lbs) and a Prime-level Ribeye cooking on the grill.
Been on an hour or so.
The Weber has an app through Apple products that I can monitor from my upstairs office. Grill temp is 197F-203F, the steaks are 85F and 98F, respectively, right now.
No extra flavoring, except for the salt rub since yesterday. I’ll lightly cover with peanut oil before searing at 500F on the grill.
I’ll see if I can take a pic when I’m done.