What's for Dinner?

[Christopher Anderson]

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Fortunately, this was a short while later:

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Been there, done it, not worth it IMHO. Blacks in Lockhart is my personal fave. But then, living in Central TX, I get my choice of many good to great BBQ places. Barbs, Terry Blacks is good. 2Bros in San Antonio, The BBQ station etc. But then I am bragging.

 

[winemaker81]

Yesterday Mrs. WM81 went shopping, found wild-caught salmon and Chilean Sea Bass cakes at good prices.

The sea bass is normally too expensive. I assume they make cakes from the leftovers, which fits out budget. It was delicious!

The salmon has skin, which remove with a spatula after pan frying.

 

[sour_grapes]

how was the brisket??
worth the wait?

The server was a pro in slicing up and mixing in different parts of the brisket in your order. It was all delicious. However, in the picture, the bottom two pieces were low on fat content and were ~ordinary. The end pieces on top were deliciously smoky. The other piece, the one that takes up most of the picture, was rolling waves of orgiastic pleasure. A great amount of unctuous fat and deep flavor. Delicious.

 

[cmason1957]

My wife and I decided to purchase a Blackstone Grill the other day. I am impressed with it. This was supper tonight. Grilled Parmesan Zucchini, Smashburger on Grilled Onions, and Grilled Rib Steaks, paired with a magnificent Barolo Wine. The onions were a bit over cooked, but tasty none the less. Not bad for a first cook.

 

[Rocky]

My wife and I decided to purchase a Blackstone Grill the other day. I am impressed with it. This was supper tonight. Grilled Parmesan Zucchini, Smashburger on Grilled Onions, and Grilled Rib Steaks, paired with a magnificent Barolo Wine. The onions were a bit over cooked, but tasty none the less. Not bad for a first cook.

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I need a new grill and I have been vacillating between a Blackstone and a standard grill with a grill insert. I am trying to think of something that I like that I can prepare only on the grill and not on the Blackstone. All I can come up with is bread and pizza and I am not sure the Blackstone can't do these. Do you know if one can bake bread on it?

BTW, love Barolo. What was the vintage of the wine?

 

[bstnh1]

My wife and I decided to purchase a Blackstone Grill the other day. I am impressed with it. This was supper tonight. Grilled Parmesan Zucchini, Smashburger on Grilled Onions, and Grilled Rib Steaks, paired with a magnificent Barolo Wine. The onions were a bit over cooked, but tasty none the less. Not bad for a first cook.

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I bought the tabletop version a few years ago and have been very happy with it.

 

[cmason1957]

I need a new grill and I have been vacillating between a Blackstone and a standard grill with a grill insert. I am trying to think of something that I like that I can prepare only on the grill and not on the Blackstone. All I can come up with is bread and pizza and I am not sure the Blackstone can't do these. Do you know if one can bake bread on it?

BTW, love Barolo. What was the vintage of the wine?

https://blackstoneproducts.com/blogs/griddling-tips-tricks/how-to-bake-on-a-blackstone

Seems to indicate you could make on the Blackstone, I wonder about sourdough or something like that.

The wine was a 2019. Rules for Barolo are minimum of 38 months aging, 18 in wood. Interesting, as a winemaker, often aged in Slavonion oak. Not something I had ever heard of before. From what I understand, these are huge oak vats.

 

[Rocky]

https://blackstoneproducts.com/blogs/griddling-tips-tricks/how-to-bake-on-a-blackstone

Seems to indicate you could make on the Blackstone, I wonder about sourdough or something like that.

The wine was a 2019. Rules for Barolo are minimum of 38 months aging, 18 in wood. Interesting, as a winemaker, often aged in Slavonion oak. Not something I had ever heard of before. From what I understand, these are huge oak vats.

That is a great vintage, one of the best in years.

I think I am going with the Blackstone. Most of the stuff I do works best on a flat surface. Seems the bread and pizza may need a cooking dome ($10-20 on Amazon), but they might be 5% of what I do. Thanks for your response.

 

[tullamore]

https://blackstoneproducts.com/blogs/griddling-tips-tricks/how-to-bake-on-a-blackstone

Seems to indicate you could make on the Blackstone, I wonder about sourdough or something like that.

The wine was a 2019. Rules for Barolo are minimum of 38 months aging, 18 in wood. Interesting, as a winemaker, often aged in Slavonion oak. Not something I had ever heard of before. From what I understand, these are huge oak vats.

Slavonian oak is very common in Italy - Barolo is usually is aged in Botti barrels -1000 litres plus - my uncles in Italy age Barolo 4-4.5 years
the older wine makers use Slavonian oak but the younger wine makers use French and American
my father used Slavonian oak when he lived in Italy - once he came to Canada in the 1950's - he fell in love with American and French oak

 

[vinny]

Tonight was something new.

Braised beef heart!

I have made heart before, but not braised. A lady up the road used to have a grass fed organic farm store, but it got to be too much. She only sells bulk orders, halves, quarters, etc. Packs of ground, organs, and bones. I think on the next round I will get some kidney and tongue to play around with.

I was very skeptical of the recipe due to the authors procedures, and the 1/4 tsp of paprika in 3 cups of broth was certainly not overpowering. Would I have noticed if I had omitted it?

The main flavors were Dijon and celery seed. Not a combination I would have tried on my own. It turned out VERY nice.

The camera came out before the sauce.

 

[Codfish]

Tonight was something new.

Braised beef heart!

I have made heart before, but not braised. A lady up the road used to have a grass fed organic farm store, but it got to be too much. She only sells bulk orders, halves, quarters, etc. Packs of ground, organs, and bones. I think on the next round I will get some kidney and tongue to play around with.

I was very skeptical of the recipe due to the authors procedures, and the 1/4 tsp of paprika in 3 cups of broth was certainly not overpowering. Would I have noticed if I had omitted it?

The main flavors were Dijon and celery seed. Not a combination I would have tried on my own. It turned out VERY nice.

The camera came out before the sauce.

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I made a beef heart recipe once, it was stuffed with celery and onions and sewn up, then baked in the oven.
Had to be one of the worst things I've ever
made!

 

[Retired teacher]

I LOVE heart, liver, and tongue! Well, I used to. Now that I’ve acquired this nasty Alpha Gal Syndrome I haven’t had any in over a year.
Seems like there was somebody else on this forum who also suffered with this same predicament.

 

[TechAdmin]

I LOVE heart, liver, and tongue! Well, I used to. Now that I’ve acquired this nasty Alpha Gal Syndrome I haven’t had any in over a year.
Seems like there was somebody else on this forum who also suffered with this same predicament.

I'm sorry to hear that. I know someone who has it and it's awful. I don't think I could be satisfied without the occasional liver product.

 

[winemaker81]

Braised beef heart!

I grew up eating organ meats! It's hard to find beef heart in my area. An Asian market sells pig heart and kidney, but not beef. The pig is ok, but I like beef better.

There's an upscale meat market in the area -- I need to check that out.

Unfortunately, Mrs. WM81 won't even think of touching organ meats. The one advantage for me is that I don't have to share the heart and gizzard when roasting a turkey ...

 

[vinny]

I LOVE heart, liver, and tongue! Well, I used to. Now that I’ve acquired this nasty Alpha Gal Syndrome I haven’t had any in over a year.
Seems like there was somebody else on this forum who also suffered with this same predicament.

It may have been me. I did post about it, more specifically Lyme, but I couldn't eat beef or lamb for 6 years. Somehow bison was fine.

My condition started with alpha gal and progressed much further. I no longer have any reactions to food. It was nervous system hypersensitivity and a cross wiring of the limbic system of the brain. There are lots of programs and Dr's now focusing on this vs allergies/autoimmunity and reversing issues with a nervous system focus.

I am happy to share more, but I don't want to rip everyone's focus away from delicious food and wine with a long tale. Feel free to reach out if you want a more in depth explanation, or resources.

 

[vinny]

I grew up eating organ meats! It's hard to find beef heart in my area. An Asian market sells pig heart and kidney, but not beef. The pig is ok, but I like beef better.

There's an upscale meat market in the area -- I need to check that out.

Unfortunately, Mrs. WM81 won't even think of touching organ meats. The one advantage for me is that I don't have to share the heart and gizzard when roasting a turkey ...

I am grateful that I can add it to the rotation without fuss. I have a limit though. Especially with liver. We had it a few times last month, it was was too close together and it lost it's flair. Funny that never happens with steak.

I was thinking about how little I see in stores. We get liver and not much else. I am fortunate to have the farm connection.

 

[winemaker81]

I am grateful that I can add it to the rotation without fuss.

Keep in mind that this forum, like all forums, is optional. Anyone who doesn't like what you post is free is skip it and not reply or acknowledge. It's called "being an adult", which I admit is rare in many places on the net. However, we are not the norm!!!

 

[bstnh1]

 

[TechAdmin]

Not the best pic, but it's achiote chicken with Mexican rice and bacon wrapped jalapenos stuffed with cream cheese. They are coated in what I think is Flaming Hot Cheeto dust. They were pretty awesome.

 

[ceeaton]

Beautiful day again today, 60F, was in the low 70s yesterday. Work was light so I bugged out after a 1/2 day (which is 9:45am for me). Picked up a small (6.5 lb) pork butt, pushing the temps to the limit to get something I can pull by 6 pm after an hours rest. Fat cap split so I wrapped in foil, running about 175*F right now, so I should be good.



Happy that Spring is knocking on the door, miss cooking outdoors. Normally do in winter, but we've had more wind than normal, almost constant (maybe I'm actually in Aruba?).

Edit: hit 210F @ 4:15 pm, so plenty of time to rest. We'll see how tender it is in a bit...