Jump to content

magician

Members Plus
  • Content Count

    2,139
  • Joined

  • Last visited

Reputation Activity

  1. Like
    magician got a reaction from Jack. in Pookie G's Pork Chops   
    Great looking meal Jack. I suspect you've earned a few long weekends.
  2. Like
    magician reacted to Jack. in Pookie G's Pork Chops   
    I tried 2 new (to me) products on yesterday's grilled pork chop dinner-a sweet/spicy rub and a piquant pepper jelly glaze from a family-owned private label producer named Pookie G's in Charenton, Louisiana. I cannot say enough good things about these products.
    I have no affiliation with Pookie G's. I learned of the products only through the generosity of our fellow member and good friend wickedcajun. But if you are looking to try products with that authentic, carefully hand crafted in small batch quality, then you really should give them a try. I don't think they have a traditional web site, but you can find them on Facebook or call (337) 578-5266. You will not be disappointed. I gaaruntee it!!
    Here are a few photos of the chops. Each about 1" thick, lightly sprinkled with Goya Sazon Azfran for color and generously rubbed with Pookie G's SaWeet seasoning, then vacuum sealed and refrigerated about 6 hours.
    Grilled at 450* on the KJ Jr to IT of 140*' and finished with Pookie G's truly delicious and complex pepper jelly.
    These may be the best quick grilled chops I've ever made. Merci beau coup, wickedcajun!!!

    Thanks for Looking and Happy Cooking.
    Sent from my iPad using Tapatalk
  3. Like
    magician reacted to DerHusker in I’d gladly pay you Tuesday for a Cheeseburger today!   
    It's still July so I decided to make up some nice Cheeseburgers.
     
    I started out by making some French Fries.

     

    Done and seasoned.

    Now I made up some 1/4 lb. patties out of this package from Costco.

    I lit up a chimney of charcoal

    and poured it into my Weber Jumbo Joe.

    Placed the patties on.

    Waited until they were juicy to this to flip.

     

    Once they were done I assembled the Cheeseburger and plated it up with some fries and a Stone Pataskala Red X IPA.

     

    Simple but delicious.
     
    Thanks for looking.
  4. Like
    magician got a reaction from Pequod in Steak n' Taters   
    Terrific looking meal. Tough to beat a nice steak and potato meal....and the tomato looks great.
  5. Like
    magician got a reaction from Panchango in Ginger Peach Baby Backs...   
    WOW.....just WOW.Panchango, that looks great. Excellent job!!
  6. Like
    magician reacted to Panchango in Ginger Peach Baby Backs...   
    It was a busy day today and in my travels, I stopped by a local orchard stand and got a big basket of peaches.  While there, I asked if they had any fallen limbs or wood I could use for smoking some pork.  He had just taken down an apple tree, but had a few pieces of peach wood that he gave me and told me to stop by in the fall for more.  With this good fortune, I pulled a pack of baby back pieces out of the freezer that I picked up last time they were on sale.
     
    I went raised indirect at about 250f with peach wood for just over an hour.  The ribs were seasoned with salt and pepper.
     
    Here they are just getting started.

     
    After an hour plus of smoke, they were ready to come off and go into the Dutch Oven.

     
    It was a simple sauce.  I peeled and diced a couple peaches, grated some ginger, green onion, soy, oyster sauce, garlic chili paste, and orange juice. I had two mandarin oranges in the fridge so I peeled and tossed them in as well.  Here it is just getting ready to go.

     
    After another hour in the Dutch Oven.  It looks like it is about ready to come off the grill.  From here, I removed the pork, strained the fat and thickened with a little corn starch.

     
    Inside I used the rice cooker to make some sticky rice and steam broccoli. 

     
    I was pleased with everything and will make this again.
     
    Thanks for looking.
  7. Like
    magician reacted to Pequod in Steak n' Taters   
    A simple, but tasty cook.
     
    Start with some Chimichurri. Where there is steak, there must be Chimichurri (it's a law here in the Commonwealth of Virginia):
     

     

     
    No action shots of cooking the steak (Prime NY Strip). Pretend reverse sear happened using the lower CI half-moon grate. While resting, inserted my KJ Stainless Steel Fish n' Veggie Grate for its first use. Some salt n' vinegar fingerlings:
     

     
    Followed by some grilled heirloom tomatoes:
     

     
    The money shot -- drizzled the grilled tomato with some aged balsamic.
     

     
    Also had some sous vide sweet corn (not shown). Tasty meal.
  8. Like
    magician reacted to jahrules in Blackened monkfish with mango pineapple salsa!   
    First time trying monkfish and I must say.. if you can get it near you go for it!
    First the salsa ingredients:

    I got the grill going and threw on a spud. After slicing the pineapple I decided to throw some slices on the grill, because why not? While the pineapple was busy cooking away I chopped up the rest of the ingredients. End result:

    On to the star of the show Mr monkfish:

    That's a chef Paul prudhomme's brand blackening seasoning there.
    The filet all nice and coated

    Ready to go on (with a little melted butter):

    Cooking away:

    As John would say 'this is just about done':

    (5 minutes later) okay this is just about done now:

    (10 minutes later) okay just kidding it's done.
    Money shot:

    Sent from my SM-N910V using Tapatalk
  9. Like
    magician reacted to smoker08 in Temperature Controllers - Would you buy one?   
    I bought a Tip top temp controller for my Akorn and glad I did. I like it for long overnight cooks for others, I sleep a lot better. When you consider it cost me only $30.00 and I sleep better on those long overnight cooks when i ask myself was it necessary? No, but since it lets me sleep better, it's worth it.
     
    ADDED
    Last night I did 4 pork butts for a 90 year olds birthday party tonight. I had to cook butts last night cause the party is away from my house and I have to go there and cook 150 shish ka bobs this afternoon for it. I wanted the butts in the pre heated cooler staying toasty warm and I had to be sure it was done by noon. I couldn't have a hick up of the temp lowered and I'ld need to keep it on the smoker a couple more hours and didn't want to risk having to jump the temp way up to finish. It's times like this that make me glad I bought that TTT.
  10. Like
    magician reacted to bosco in bosco's pork tenderloin Char Siu   
    Today, I found a good deal on some pork tenderloins and decided that I may as well try for a dish for this months challenge.  I went down to the local Chinese Supermarket for the first time and I was blown away.  I was hoping to find Char Siu marinade that I found on amazon from Hawaii.  It was 18.00 a pack shipped to my house, or at the local Chinese Supermarket 1.80 a pack.  I grabbed 5 packages and some other goodies and headed home.
     
    I have always wanted to try and make this, as Char Siu pork is one of my favourites when I eat Chinese Food.  
     

     

     
    Mixed the marinade and off into the bag it went.  This has a beat powder and it is a powerful dye, my hands may be pink
     

     
    I let this marinade for 6 hours in the fridge.  It did a number to the pork.
     
    I decided to try my lodge smoking pot today for the first time, and I must say that I was most impressed with the blue smoke and aroma that was generated from this pot.  I will use this more often now
     

     
    I removed the tenderloins from the marinade and hit them with a liberal coating of Lanes BBQ Q-NAMI rub.  This stuff is the real deal.  It has great flavour.
     

     
    Onto the pit at 350 direct they went
     

     
    The Char Siu marinade created almost a shell coating.  Very awesome colour when cooked
     

     
    Anyways, I cooked them until an IT of 145 and pulled them and let them rest.  They were dripping with moisture thanks to the Komodo Kamado!
     
    I thin sliced one and wrapped the other one for tomorrow
     

     

     
    I picked up my favourite fried rice and sweet and sour sauce to complete the dish tonight.  
     
    I have to say, the flavour on this tenderloin was amazing.  It was sweet, and the Lanes added a little hit of spice.  I can't wait to make this again.
     

  11. Like
    magician got a reaction from keeperovdeflame in Steak and Salad Rustica   
    Excellent meal and will have to give the grilled Romaine a try.
  12. Like
    magician reacted to Aussie Joe in Elk steaks   
    I've never had elk but would scoff them done for sure nice cook
    Outback Kamado Bar and Grill♨
  13. Like
    magician reacted to Rob L in Elk steaks   
    Elk also makes some good jerky ! Looks like you cooked it perfect.
  14. Like
    magician reacted to CheeseMcGee in Elk steaks   
    I need to get friendly with an Elk hunter!  Never had it, but I've heard great things.  Thanks for sharing that tasty looking cook.
  15. Like
    magician reacted to Boomer in Elk steaks   
    I've had Elk twice in my life.  
     
    Nice cook!
  16. Like
    magician reacted to eric in Elk steaks   
    I think i smelled across the river!
  17. Like
    magician reacted to Panchango in Elk steaks   
    I love Elk, but it is a bit of a rarity out here.
     
    Nice cook.
  18. Like
    magician reacted to Mr Cue in Elk steaks   
    I've ate elk one time and it was awesome, that looks delicious!
  19. Like
    magician reacted to prowe in Elk steaks   
    I'm with WC. Can't get boudin up north. Miss it. Haven't had gratins though. Will try and whip some up next time I do some shopping. You LA folks don't know how good you have it. Best place for great food I have ever been...best by far. Great peeps too. Miss my LA friends (no, nut just cause they were great cooks, though that may play a part)
  20. Like
    magician reacted to bel4_20 in Elk steaks   
    Beautiful! nice lean meat!
  21. Like
    magician got a reaction from Marty in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  22. Like
    magician reacted to wickedcajun in Elk steaks   
    Boudin and gratins, Send her back with the Good stuff, Paisan!!! Looks freakin awesome
  23. Like
    magician got a reaction from Boomer in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


  24. Like
    magician got a reaction from Panchango in Elk steaks   
    Thanks folks. CC there was enough put aside for my daughter. She came in a while ago and I suspect it's gone now. Elk is a very mild meat and there is no game taste. I could tell the young man who accompanied her cousin on the hunt was a talented butcher as well.
  25. Like
    magician got a reaction from Panchango in Elk steaks   
    Wife's cousin came into town with some elk steaks from a cow she got back in January. Sirloins and loin chops served with steamed green beans. Steaks rubbed with s&p, French Market coffee and coriander. Sirloins were a little chewy but great flavor. My wife had the loin chops and said they were very tender. We'll send her cousin back to Wyoming with a couple of chops and a muffeletta sandwich!


×
×
  • Create New...