Today was a seafood day: Calamari were marinated in diced chili, sliced scallions, mirin, soysauce, ricewine vinegar, orange juice, ginger, lemongrass and garlic salt and cooked in the wok on the Cobb grill. The scampi were marinated in Sriracha and diced garlic, then panko crusted, then cooked...
Inspired by Scallywag I cooked cordon bleu from chicken breasts today.
First I brined them for 1 1/2 hours. Here's my brine recipe:
1 l water
4 tbsp salt
4 tbsp sugar
2 tbsp apple cider vinegar
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
Two weeks ago I got a Laguiole steak knives set as a present from some friends of my favorite German BBQ-forum mySaarBQ.de that I wanted to try today.
So I got me a big strip loin steak. But first I began cooking the side dishes on the Cobb grill, where foiled potatoes were placed near the...
Yesterday I cooked for some friends:
A 9 lbs beef chuck roast....
...and a 7 lbs pork butt...
Smoked with cherry and hickory pellets at 250F.
After 11 hours I foiled the butt.
After 12 hours the beef was put in an aluminium pan with onions, bell pepper, garlic, mushrooms, a bit...
No big menu nor anything special this weekend. But I didn't grill burgers since a longer time and this one was very tasty: A burger with iceberg lettuce, chopped onions, sliced cherry tomatos, bacon, swiss cheese and Sweet Baby Ray's Raspberry Chipotle BBQ sauce.
Made tacos from my pulled pork leftovers from yesterday: pulled pork, grated cheese and south carolina mustard sauce. Placed them in a pan with more grated cheese and cooked them on a charcoal grill. Plated up with cole slaw, more pulled pork and south carolina mustard sauce.
Yesterday I cooked a boneless pork butt of 9,5 lbs for some guests.
As my guests arrived, I plated up some quesadillas as an appetizer.
As starter I cooked some variations of sausages: one bigger sausage wrapped in bacon with a topping of sauerkraut, cream chesse and some rub, mini...
Today I cooked some hash browns like a tarte flambee: I seared some bacon and scallions in a cast iron pan. That was spread with sour cream and chopped onions on the hash browns and then grilled. Plated up with the tabouleh leftovers from yesterday evening.
Allright, we don't celebrate Labor Day in Germany, at least not this weekend. But I invited some guests yesterday evening and cooked a little menu:
We started with quesadillas.
This was followed by another appetizer: drumette-lollipops, scampi and cherry tomatoes stuffed with...
Today I grilled a whole chicken on the rotissery of my Weber kettle. The chicken was seasoned with Blues Hog Dry Rub and Stubb's Chicken Rub. I smoekd it with two handsful of maple pellets which I put in an alufoil pouch on the coals. Side dishes were corn on cobbs and cornbread muffins cooked...
Today I cooked some cod. Inspired by Scallywag's cook last week I made rice stuffed bell peppers as side dish. I mixed rice with chopped tomatoes, onions and scallions, salt, pepper and grated cheese. The cod was seasoned with salt and vanilla pepper. The leftover rice was heated on the...
Made some Chicago Style Hot Dogs today. Here are the players:
Grilled a Wiener (and some more) on the Louisiana CS-450 and stuffed a hot dog roll with it.
I followed the assembly instructions from Hot Dog Chicago Style:
2 Tomato Wedges
1 Pickle Slice...
Today I grilled some steaks from a roast beef. I just seasoned them with black salt and seared them at about 600 F on the Louisiana Kentwood with mesquite pellets.
Then I pulled them, seasoned them with a pepper mixture und tossed them on the Louisiana CS-450 at about 250 F with alder...
Today I cooked 3 chicken legs, that I separated into thighs and drumsticks, at 350F on my Louisiana CS-450.
After 20 minutes they were flipped and cooked another 20 minutes.
Then they were glaced with a blackberry-soy-sauce.
Plated up with several creamcheese mixtures (thuna, mango...
Today I made some babybacks, each slab with a different rub: Blues Hog Dry Rub, Don Marco's Cherry Bomb and a homemade Texas-style rub. I cooked them at 250F on my Louisiana CS-450 with beechwood-pellets.
And I made some butter: one habanero-butter, one-silantro butter and one...
Yesterday I was visited by some friends, so I cooked a little menu.
As a starter I plated up some quesadillas with scallions, jalapenos and of course cheese.
Then we continued with scampi kabos and creamcheese peppers.
The main dish was chicken: thighs with my homemade banana rub...