What's Cooking?

I'll be there in 5...

 

That was fast...

 

I'm doing mesquite-rub, garlic pepper, grass-fed Angus top sirloins with baked russets and green beans.

 

A small marinated flank steak with spargles

 

I love me some cast iron. I've got a few run of the mill Lodge's that I've picked up over the years. My grandmother was famous for the things that she cooked in her cast iron skillet, which was pretty much everything. She passed away several years ago, and my mom kept the skillet for sentimental reasons, but didn't use it or store it properly. A couple years ago she asked me if I'd like it, which I jumped at. When I got it it was pretty corroded, and needed lots of TLC. Unfortunately it needed to be completely stripped, which meant Nana's seasoning would be gone, and then re-seasoned. The process was definitely a labor of love, using a couple rounds in a lye bath with some vigorous scrubbing with steel wool. Eventually I got it back down to the bare metal, and then started the process of re-seasoning. It was actually a very rewarding process knowing I was giving such an heirloom new life. Once I had it stripped down some markings were revealed that helped me trace the origins of it. It's not from one of the makers that are considered truly collectible, but it was made in the late 40s or early 50s, basically meaning it was the skillet that she cooked in for most of her adult life. As my mom put it, lots of love in the form of good cooking came from that skillet. I now use it once or twice a week, and it is easily one of my most prized possessions.

 

I was working a 2 month stint in Huntsville Al. The Resident Inn had crappy cookware. I went down to the Super Wallmart and found myself a Lodge skillet. I was checking out and the Cashier said to me. "a wife can do quite a bit of damage with one of these". She was FUNNY
Happy cast iron cooking

This was my first long road trip, I was there without a car (cheap ass company) so I shipped my Mtn Bike via UPS. This is when I found out that Huntsville is Mtn bike heaven. Now I rent one when ever I go back.

 

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Nice! They look great. Did you make those in the Egg? Or stovetop? I want to make those myself, got to figure it out. And did you say earlier that Wize Guys sells dough? I’m checking it out

 

Keeping with the cast iron theme, it’s hard to beat fajitas on a Sunday night.

 

You guys must not have the taste buds that comprehend bitter. All kidding aside you guys can eat what you like

 

Yes, made on the egg. It acts similar to a brick oven since the ceramic dome helps heat the pizzas as well, plus it gets a subtle wood fire taste.

I tried one in the oven recently that came out pretty good too but we have a dual door oven that has a smaller section up top that I used. I think I went 500 degrees for 14 or so minutes with that method but will vary by oven.

Wise Guys, as well as most other pizza joints, sell their dough. I get their medium balls for $5 each. Going to hit up First Class soon since they are across the street from me now.

For the pan, I just butter it up a bit and add a little olive oil. Let the dough sit out for ~30 minutes then spread it in the pan and add toppings. Super easy.

 

@MolarM I just googled “cast iron pan pizza” and there are tons of oven methods/recipes. Many of them preheat the pan where on the Big Green Egg we do not do this. My guess is the oven needs a bit more help to get the pizza going versus the BGE which has a lot of heat coming from the charcoal as well as the radiant heat from the ceramic materials. I learned my ways from other BGE users on their forums.

The one I did in the oven turned out fine but was a little under done so maybe you’ll need to do the preheat method in the oven.

 

Beast mode dinner last night.

 

Hey Cornholio- Thanks for the details! I'll make them in the oven. Can't wait to try it! Thx

 

I grilled a set of thick bone-in pork chops for the wife and I. She prepped some sliced carrots and we enjoyed a nice home made dinner together this evening.

 

I'm not much of a cook/chef. In fact, I'm probably better at climbing or jumping on my MtB than I am at culinary expertise.

But I threw together some mighty tasty fajitas tonight, if I do say so myself. And I did. Choice top sirloin.

 

My favorite breakfast lately. Saw this somewhere and tried it out. Simple, quick and tasty. 1/2C 1 minute oats as prepared, 1/3ish C of canned pumpkin and 1-2 scoops of vanilla protein powder.

 

Home made chicken fajitas. Chicken breast, mojo criollo, seasoned salt, garlic pepper, veggies. Mwah!!

 

This is the avocado ranch on my route. They are starting to fall. I'm guessing they will be harvesting them soon. The dark green sections are the avocado trees.

 

Take a long handled fishing net to work with you. You might catch some - like before they they hit the ground as they are falling of course.

 

They told me in the past that I'm welcome to any avocados on the ground. Unfortunately by the time I see them the crows I've already got to them.

 

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My birthday is coming up next month.......

 

Prime for you and Choice for the wife?

 

Nothing fancy. Threw down a tri-tip last night. One of my favorites.

 

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Ribeye is probably my favorite cut.

 

Made my famous carnitas tonight. It was actually the first time I've made them, but they're now famous in our house. Bomb.com.

 

Me too!