Ok folks I'm up against the wall. Tomorrow is our family reunion I had planned to cook - smoke two tri-tips, my butcher let me down... so I guess it will be pork again this year and be up half the night. Anyone have suggestions for beef that is comparable to tri-tip in tast, tenderness and time? Any help would be greatly appreciated.
Spent some time yesterday with just the wife and I making some beef ribs on out stickburner, first time in forever that we have not had to cook for an event, so it was nice to just be able to have some hot dogs for appetizer while waiting on these beef ribs. Hope everyone’s Sunday is enjoyable and relaxing enjoy
SoCal has been scorching hot these last 3 days. Friday was 111 in the shade of my patio. Unfortunately this was the day my neighbor’s air conditioning decided to quit working. They brought over their dogs for us to try and keep cool while they worked on it and went out to eat to cool off themselves.
Saturday was 104 and Sunday was a were 100 so I braved the patio to cook something up. I’ve made a Buffalo Buffalo Smash Burger before that is IMHO the best burger ever. Unfortunately, our fridge quit working 2 weeks ago. It has since been repaired but my supply of pickled red onion went out with 3 trash bags of other food items so I decided to just use what I had on hand and make Smash Cheeseburgers.
I stared out making some seasoned steak fries. I took 2 russet potatoes and cut each into 8 approximately equal wedges.
I then drizzled on some EVOO and seasoned them with salt, fresh ground black pepper and a little cayenne pepper.
I microwaved them for 6 minutes (stirring them every 2 minutes) to give them a head start on cooking. I then spread them out on a half sheet pan and placed it in the middle of my gasser with the burners on each side on high. (for an indirect heat of approximately 400)
With the fries cooking I turned my attention to the burgers. I took some Nice organically grown ground beef
and mixed in some diced onion and blue cheese crumbles.
I started up a 3/4 chimney of charcoal and poured it into my charcoal baskets.
I placed my C.I. griddle over them and let it get smoking hot.
I divided the ground beef into 4 roughly equal size balls.
Once the griddle was smoking hot I placed the balls on.
Once they had developed a nice crust I smashed them. I let them cook a few more minutes and then flipped them and cooked them approximately 3 more minutes.
After approximately 40 minutes the fries were ready.
Here it is plated up with a Modern Times Black House Coffee Rroasty Stout.
I saw this package of Wild Caught Ono filets for a good price at Costco and decided to put it in my cart.
Ono is the Hawaiian name for what we call Wahoo in Mexican waters. Here’s a picture of one.
It’s a delicious tasting white fleshed fish. I’ve never had the pleasure to catch one but it’s one of the most sought-after game fish. It’s something like a cross between a Tuna and a Barracuda but with the size of a tuna and is one of the fastest fish in the ocean. I thawed out a couple of filets and then coated them with some Tajin seasoning.
I let them marinate for a couple of hours while I prepared others things for my tacos. Once Jr. was 400 degrees I put the filets on for approximately 2 minutes per side. (They were triangular so that was 3 sides)
Here they are plated up on some corn tortillas with red & green cabbage, onion, cilantro, avocado salsa, avocado slices, some Mexican Creama and a Modelo.