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MD_Ag

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MD_Ag last won the day on March 6

MD_Ag had the most liked content!

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  1. I once made a really good focaccia loaf. Only problem is I was going for ciabatta. Great job on a tricky cook.
  2. MD_Ag

    Corn Beef Brisket Weave

    A Rachel is like a Reuben sandwich, but with cole slaw instead of sauerkraut. They also often feature turkey as the meat, or sometimes pastrami. Actually had one for lunch today.
  3. MD_Ag

    Corn Beef Brisket Weave

    Cole slaw works for me, as I like Rachels over Reubens. Great looking food there.
  4. MD_Ag

    The Day Early, Dollar Short Brisket

    Could you explain the sausage roll? I'd accept anything from side dish or source of injection juices to innovative temp control.
  5. Just did some steaks the other night, but had to go way back in the archive to find a cook with a picture. Simple cornbread; I think I paired it with some crockpot chili. I've also done a peach cobbler using the standard Betty Crocker bisquick recipe. Also have an old cook in a CI Dutch oven: search for "Schichtfleisch" on this forum.
  6. The shawarma challenge was months ago, but I'd like to change my vote anyway.
  7. MD_Ag

    Seven Bone - Pulled

    I have not heard of seven bone. Please tell me more. They big short ribs?
  8. Missed this when it was first posted. Had to check it out from the challenge entry thread when it chose that picture of the dogs. Tasty looking cook.
  9. It did. Still took two days total, but I got lucky with a snow day so I could run the oven non-stop for ten hours. I got about 1.5 tbsp from twelve peppers; does that yield seem about right to you?
  10. As with my last challenge entry, this cook takes a few things I'd wanted to try and mix them all together. The first portion was done serendipitously about a month ago, making chipotle powder on the kamado as described by getzero here: https://www.kamadoguru.com/topic/36716-chipotle-powder-a-cook-to-make-an-ingredient/ My only real modification was using a convection oven on low heat (~180°F) to speed the drying process after smoking. Part two was the chicken. The marinade was prepared from soy sauce, lime juice, honey, sweet chili sauce, garlic, chili powder, and the chipotle powder. While that was in the fridge, I worked on prepping the salsa. I had actually made it the night before for a salmon recipe (http://foodwishes.blogspot.com/2013/08/grilled-salmon-with-warm-bacon-and-corn.html?m=1). I made a double portion knowing I wanted this on my tacos too. Crispy bacon pieces, green onion, red pepper, and yellow corn cooked with a bit of rice vinegar. Next was the sauce. Started with mayo, added in lime juice, honey, paprika, chili powder, and chipotle powder (about a 3:2:1 ratio for the spices). Mix it up and let it stand in the fridge. Meanwhile the chicken had hit the grill, and when it was done, I chopped it up and prepared for plating. Mine got grilled onions as well; the wife doesn't know what she's missing out on. We only had large tortillas handy, so the plated pic is before wrapping. We were very pleased with how it turned out, and I think this will become the default taco recipe in our house. Great combination of sweet, smoky, and spicy.
  11. MD_Ag

    Crab Cakes

    You've got it right. Less filler is just better. I cringe at all the places that add in a bunch of onion and peppers and try to call it a Maryland crab cake. On that note, there's no such thing as too much Old Bay, especially if it's added to a dipping sauce.
  12. MD_Ag

    Beef Short Ribs - First Try...

    When you're close to done, be sure to check for probe tenderness the whole way through. Some plates have a habit of cooking faster on one side. If this happens, you could cut the plate in half and keep cooking. Another option I had success with last week was to chop the tougher side up into pieces and treat it like burnt ends. Cube, sauce, back on the grill for a while. Turned into melt in your mouth meat candy. Happy cooking!
  13. Had half a plate of beef short ribs cook slower than the other half, so to tenderize them I chopped them into pieces like burnt ends. Made a quick sauce to coat them in while cooking a second time. (All amounts are approximate, as I was eyeballing everything from the fridge) 1 cup Whataburger Spicy ketchup (add jalapeno to regular if unavailable) 1/4 cup lightly packed brown sugar 1 tbsp Worcestershire sauce 1 tbsp butter 1 clove garlic, minced Two good squeezes from one of those green lime juice things Salt and pepper to taste Heat all ingredients together until combined. Tasted great on it's own, but turned excellent when combined with the beef drippings on the grill. Now I just need to plan a trip to Texas to get more ketchup.
  14. Time for the results: Paired it with the last of the spiced mead I made last year: Indeed. Most of this is going into work tomorrow to get the department.
  15. Got a brand new 5 qt. Dutch Oven for Christmas and wanted to break it in. Looking for something different, I did a quick search for recommended "first cooks". A video by the name of "Layered Meat" caught my eye (how could out not?). Turns out it's a traditional German recipe using pork, bacon, and onions. My kind of meal! I also got to try out my German skills watching a bunch of other videos with the real dish name, Schichtfleisch. First off, I grabbed an eight pound pork loin and sliced it into pieces about 1 cm thick. These were coated with my sweet and spicy pork rub, then set in the fridge for a few hours. Once ready, I coated the bottom and sides of the pot with a layer of bacon. Then came a layer of onions, also 1 cm thick. Keep alternating until the Dutch oven is full. I also put in some pieces of apple, since the lid is going to block most smoke flavor from getting in. Finally, some BBQ sauce (the mustard sauce was on sale, should go well with pork) and a top layer of bacon. While watching all the videos, I noticed each seemed to have an exact number of charcoal pieces to use. Having never used a Dutch oven that way, it took me a while to figure out there is a conversion between the size of the oven and amount of charcoal to get the desired temperature. Most videos seem to go for around 350°F. That's where I am now, so here's hoping for a delicious dish in about three hours. Link to original video that sent me down this path:
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