Weeknight meals

[caleb]

Instant pot

Today I saw a headline with the words "Instant Pot" in it, and I thought, "Huh, now someone's applied the Chia Pet concept to growing pot."

Anyway... I broke out the wok tonight. More prep time than cook time.

[dgaddis]

Pork tenderloin. Cooked on the Weber kettle, chunk of apple wood for smoke, indirect at about 400° or so till IT temp hit 145° then a quick roll right over the coals for a little sear. Dizzy Pig Raging River for seasoning. Mashed potatoes and broccoli on the side. Start to plated in an hour!

[glepore]

That tenderloin looks yummy. I think tenderloins are one of the killer apps for sous vide, I'm tempted to smoke one for 20-30 min then pouch it.

[rwsaunders]

I managed to put a little money aside prior to forwarding my gift to SteveP in order to treat my 92 yo Mother-in-Law and members of my wife’s family to a nice Easter brunch at home. It is amazing what fun you can have in planning and organizing a great meal together.

[mnoble485]

You do know how to set the table. Well done.

Mike

[caleb]

Simplicity here; nothing like RW's spread.

Stopped at the grocery on my way home from work and spotted post-Lenten cod for $5.99/lb.

Qued up Mark Bittman's cod and potatoes recipe. Added asparagus I had in the fridge. And some mushrooms for good measure.



Covered with a vodka sauce version of echelon_john's spaghetti al al Vigliacca sauce.

[rwsaunders]

Bachelor boy is on the road this week and my old reliable bowties and light sauce hit the spot. I always toss a side salad too as my theory is that the salad negates the wine.

[dgaddis]

...as my theory is that the salad negates the wine.

Pretty sure that's not how it works. Unless the salad is some of that e.coli laced romaine, the diarrhea and/or vomiting would certainly negate the wine!

[rwsaunders]

Pretty sure that's not how it works. Unless the salad is some of that e.coli laced romaine, the diarrhea and/or vomiting would certainly negate the wine!

You could be right...I'll try an IPA next time...

[dgaddis]

Tried something new last night - turkey legs! Grilled at ~500ish degrees indirect with a quick sear near the end to crisp up the skin a bit. Won't be doing these again any time soon, kinda greasy, tough, and lots of tendons and gristle to eat around. The wife was not a fan.

They look cool tho...

[JoB]

love that charcoal basket!

[dgaddis]

love that charcoal basket!

DIY! Cut some expanded metal, bent it (bottom and straight side are one piece, the bowed side is another), and tied together using spokes. Works great! Would be better welded, but, I don't have a welder, so....

[JoB]

Very cool. That, with a water pan and maybe a heat shield towards the indirect side is all you need to turn that Weber into a nice little smoker. Basically what I use.

[dgaddis]

I could, but I just use this guy for smoking instead! Thankfully I've got plenty of room on the back deck for two cookers.

[guido]

Grilled London broil with Penzie's Northwoods Fire rub, roasted cauliflower with bluecheese crumbles, ramps braised in butter...

[rwsaunders]

The troops have been home for few days and the request went out for stew. I know...it's Summer...but they know how to play their Mother. At least they ate some of my sourdough with the meal.

[LarryA]

Don't know what this is called, but I'm taking the sauce from yesterday's brasato and using it to cook pasta as if it was risotto. Looking pretty good!

No pics as I can't get my new phone to play nice with VSalon

[dgaddis]

I've read about 'petite tender' here and there every once and a while, supposedly nearly as tender as filet mignon at half the price. While grocery shopping this weekend we happened to run across a pack - it had two of them, 1.32lbs, a little over $11. SOLD!

Last night we opened it up and cooked one and froze the other for later. Simply easy cook - pat it dry, apply seasoning (I used the Black rub from Hardcore Carnivore), seared on a hot cast iron, then set on the cool side of the grill to slowly finish. Cooked to an internal temp of 135, wrapped it foil to rest for a few minutes, and then sliced into medallions.

Y'all - it was crazy good!!! My new favorite cut of beef. I could have easily eaten the whole thing myself. Next time I'll marinate it in something to make it even better.

On the cast iron griddle on the grill.


Done, ready to slice. Not the most beautiful looking piece of meat before slicing!


AH, so good!!


Had green beans and mashed potatoes on the side. Not bad for a Weds night dinner.

[dgaddis]

Bought some beef ribs this weekend to BBQ, and then never got around to it. Well the baby ran a fever Sunday morning, so I stayed home with her yesterday, and took advantage of the day at home and smoked the ribs. They turned out awesome!

Here, we go, start to finish.

Used the Hardcore Carnivore Black rub and Dizzy Pig's Raising the Steaks rub.


Trimmed and rubbed.


5hrs in. I've cooked these four or five times now, this is the best looking rack yet, and the first one where all of the bones 'pulled back' the same direction.


Done, after 7.5hrs


Brisket on a stick!


Ate them with leftover veggies and leftover mushroom/asparagus risotto. An odd mix for sure, but it was good.

[mnoble485]

^^^^
For the win!

Mike