fun! I bought a cauliflower today so I too will roast but in the more basic style (only olive oil and sea salt). We also had it last night.

hope the ham leftovers were great :-)

I almost always roast cauliflower in the oven....this recipe is more of a pan roast which I liked much better. I used to roast brussels sprouts in the oven but I now do those on top of the stove too (cut in half, cut side down in oiled pan with lid and don't flip...they will get really golden brown and carmelized on the cut side) like this cauliflower. And no need to buy a whole head of cauliflower if you don't want to...the bagged florets would be fine. I am going to do it with some of the pretty colored (purple or gold) cauliflower next.
I am not sure the panko in the crunch butter added anything to this but the garlic and parmesan for sure did so I would keep that. And I would always just do the jarred pickled pepperoncini because I love that anyway. And next time I will be brave and try more mint.

I used to roast Brussels sprouts per Ina Garten’s book and then it was so long of not doing it that I forgot until you mentioned it. I could try it again. As a child I often had it (or cabbage) cooked with sliced bacon. Always yummy...

First you cook the bacon until it’s crisp. Then you sauté the shredded Brussels sprouts in the bacon fat. Then add mashed potatoes and cook until they’re crisp around the edge and hot in the center. Comfort food.

A lot, learned how to cook 3 new types of pasta (and gained 4kg, obviously)

which types? Super fun.

Pork butt and ribs when they went on the grill to smoke.
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3.5 hours later with corm for my Mom and Dad (they only get half corn)
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Mom wanted"fall off the bone"ribs but she got a smoke ring instead.
The boneless butt:
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Honey, cider vinegar, garlic sauce salmon. Normally I just slather seasoning salt on the salmon and bake it. Must say that while this new version was good (on stove), the easier baked is just as good. I use Penzey seasoning salt, Chicago steak seasoning, and smoked paprika normally.

Looks delicious. So you pan fried the salmon? Potato looks yummy too.

That looks heavenly

I just picked up a Weber similar to this. Are you using a dual zone or "bank" setup? I'm going to try my hand at some smoked ribs on Monday but I have literally no experience smoking meat aside from YouTube videos.

Yes. Pan fried then broiler for a few minutes. We did the potatoes in crockpot! I read that on the Internet last month and wondered why I hadn’t done it before. They come out perfect. Stab them and wrap in foil. 4-5 hours on high. Or double on low. You can rub with olive oil and salt but we don’t bother.

i don't own a crock pot but doesn't that make the skin soggy?

Yes the skin is soft (not soggy tho). I suppose it depends how you like them.

Would the olive oil possibly help that? I’ll try this. I have 3 different sizes of crock pots. One should be just right for 2 potatoes.

OP, can you stack them?

So I tried it with olive oil the first time. Didn’t seem to make much difference.

Yes! I did maybe 6 in there the first time and they were stacked.

This pic inspired me. I ended up doing something similar for dinner last night and the result was outstanding. I used some cacciatore sausage (it was the only spicy thing I could find at the mini-supermarket) and some ling and threw in a can of tomatoes about 1.5l of vegetable stock, potatoes, celery, carrots, garlic and onion then a touch of smoked paprika and cayenne pepper. Oh I also crushed up some SAO biscuits in there just to thicken it a bit. Turned out a treat.

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ETA: I also put in a can of borlotti beans. I was pretty damn hangry at the time. I'd been at the pub for choir practice and had really worked up an appetite.

Just fired up the Weber this morning and am smoking a small pork shoulder with the Slow n Sear. Intermittent rain made getting it going fun.

What's the difference between a dual zone and a bank setup? They both create two heat zones don't they?

The thing with smoking anything is keeping control of the temperature. Tiny adjustments = +/-10c. When you first start out you need to watch out that the heat doesn't get away from you. I usually prefer to use beads rather than charcoal for slow cooks because beads run a bit cooler and I can give it a bit more oxygen. With charcoal I have to really choke down on the fire which means any smoking wood starts to smoulder and create that big billowy white smoke that's no good on food.

Beads?
I love my Weber kettle too and although I don't do much smoking on it, fire temp is important with both direct and indirect grilling. Do you soak your wood chips and still get that big white smoke?

Yeah beads. I don't know what you guys call them. LOL. I never soak my wood, it seems counterproductive to me, the first thing you learn camping is that wet wood creates heaps of smoke. I agree with you, I love the Weber Kettle. It's the most versatile bit of equipment you can buy. Amazes me how versatile it is.

The things on the left below are coconut shell beads.

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Briquettes?

Yes!!! That's it. Wow. How did I forget that. Iso-brain.

just regional dialects - just in USA there are so many cultural terms for soda water / cold drink / pop / soda / coke / cola so no surprise about barbecue terms. Happy smoking :-)

Smoked a Whole chickEn breast for the first time today. Have a smoke box in my gas grill. I got some pecan smoking and left it on indirect heat for 4 hrs . Ambient temp was 190-200. Internal temp got to 140 then I threw it In our steam convection Oven for 15 min to get to 165. Not bad!

New Weber showed up broken. Gonna have to return and replace. My grilling remains gas based.

blah I’m sorry. My grilling is only propane gas - I am not at a higher level and this is fine. Hope the replacement goes well

I agree that charcoal imparts a more authentic flavor but Hank Hill converted me to propane years ago and I’m too lazy to go back. There was a Weber in the utility room when I bought this house and I put it out at the end of the driveway. It was gone in under an hour.

Saturday was a dual zone smoke. The brisket from weeks ago was a ring of Charcoal in the form of the letter "U" with the water pan centered with the meat above it.

https://amazingribs.com/more-techniq...ill-smoking-or

Last nights leftover pork loin was combined with cubed potatoes and onion to make hash. Broccoletti on the side with leftover acorn squash. We leave for a week on Saturday and I am doing my best to empty the fridge of anything that won’t last.

Apologies - I meant to post this elsewhere.

Damn what a PITA.

Smoked whole turkey breast is my Saturday project.
I'll likely inject, go skin on and over pecan or apple. I made the compound butter+ olive oil for under the skin and the wrap already. Temp I'll look for is about 260 for 100 minutes ago wrap for another hour since it is just only 5.2#

Picked up 3 lbs of scallops yesterday along with a whole 5lb cod.

Gonna cook about half the scallops in a pan tonight along with veggies in a dinner for 4. Should be pretty good.

We’ve done kabobs a few times. Served with rice with sautéed leeks.


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Wow, that really looks delicious!

gorgeous! Do you cook the rice and sautéed leeks together? That sounds quite lovely.

I love my rice cooker so do the rice in there. Then sauté the leeks separately with some olive oil and toss in. If I were doing rice on the stove, then yes I’d sauté them in the same pan and add water and rice to boil. Haven’t tried it that way yet though.

For the kabob veggies, I toss in a little olive oil then use Chicago steak seasoning and smoked paprika from Penzeys.

It’s fun to build the kabobs with family and grill outside by the pool. Easy clean up too!

So nice about the pool. We don’t have a pool or hottub. But I love our grill.

I want to see some pics of your meals. I get inspiration from visuals. I put 1/2 Costco butt rub 1/2 brown sugar on some pork tenderloin last night. Today grilled it (smoker in the fritz...so sad!). Added some pickled red onion (excellent topping for almost anything). Made a plate and we all grazed for about an hour on the patio. It was lovely. Had some reggae going and the kids enjoyed the different format for chow.
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Turkey tacos for supper - I made pico de Gallo for the first time as opposed to buying it at the shop. Maybe one day I’ll make guacamole as well. I love this meal so much - I love the plating.


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