Saturday Cooks (including one of the best things I've ever egged)

Acn

So I dropped SWMBO at the airport this morning, she and SWMBO Jr. will spend the week in Durham with the in-laws. That means I get to play! I started today by making some salsa, vidalia onion, a poblano, and 2 jalapeños, with olive oil and salt and pepper. Then about a pound and 3/4 of Roma tomatoes with olive oil, cumin, and chili powder.

Got those on two levels, the onion and pepper on the lower, tomatoes on higher.

The things closer to the fire were done first, and went into the food processor, followed by the tomatoes about 15 minutes later:


Then whirled it around until the consistency looked good.

I'll use this to snack on this week, and maybe to sauce tomorrow's spatchcock.

berndcrisp

Playtime is over. Your SWMBO saw this post and pics. They will be home about 7:30.

Acn

Then I started on the side, a quick salad. I tossed a bunch of green onion and 1/2 pound asparagus tips with olive oil, salt, and pepper.

Tossed these on the egg, raised direct, until the scallions had wilted and the asparagus was cooked, but still crisp.

I chopped the asparagus and scallion on the bias, and tossed it with some raw sugar snap peas (also cut on a bias), and a basic white wine vinaigrette (olive oil, white wine vinegar, Dijon mustard and 2 cloves of garlic, minced). It turned out really well.

Acn

Finally, one of my favorite things I've ever done on the egg. I had picked up a couple of brisket flats at Costco today, and ground them up, so now we have 6 one-pound packages of ground brisket in the freezer for burgers (not pictured). I did save one 6-7 ounce block, and semi-froze it, so I could slice thin.


I then out together a marinade of gochujang paste, canola oil, rice vinegar, lots of grated ginger, and a touch of honey. I put the brisket slices in to marinate, and left them in the fridge for about 3.5 hours.

After I did the salad above, I let the fire come up higher, and pulled the top grate. The brisket slices didn't take long:

I served as lettuce wraps, with a gochujang mayo, kim chee, and a pre-made broccoli slaw. Also included are a plated shot and a money shot:




These were seriously one of the best things I've ever egged. The brisket was super tender, and the wraps had fresh, creamy, crunchy, sour, and spicy flavors. I may need to make this again this week, it was really that good!

Acn

berndcrisp said:

Playtime is over. Your SWMBO saw this post and pics. They will be home about 7:30.

I don't think they can make it from Durham to Baltimore in hour.  I like a few days by myself, but if they could do this Wednesday, I'd be happy to see them!

hapster

Looks awesome!!!!

boochsr71

salsa looks badass....

Cookinbob

Nice cook!  It's fun when you can let loose and do exactly what you want!

jmarbs21

Man that looks great!

Acn

Thanks guys! I think everything turned out really well. Great night, and now relaxing with some vino...

Phatchris

Kickass idea with the brisket and a Kickass vino

TTC

Awesome

stemc33

Final plated pic looks magnificent. =D>

Que_n_Brew

Man...you guys on the forum are taking it to another level lately. Nicely done! =D>

JohnInCarolina

Korean-style brisket!  Sounds great!

JRWesco

Impressive! =D>

Thatgrimguy

Great cook!, did you make the Kimchi?

cazzy

Holy hell...that money shot is off the chain. Great job!!

Doc_Eggerton

ACN, the whole cook look fantastic, but I am most intriqued by the tomatoes.  I am going to try that just to eat as a hot vegitable.

cazzy

Doc_Eggerton said:

ACN, the whole cook look fantastic, but I am most intriqued by the tomatoes.  I am going to try that just to eat as a hot vegitable.

Or hot fruit :P

jcaspary

Looks awesome!!  While the cat's away the mice will play...what's next?

Mickey

Very nice

BYS1981

How far are you from Dundalk? Meal like that, I could easily pretend to be visiting family and sneak over. Haha!

BYS1981

I love brisket thin sliced like that, that's the kind of phó I get. I have a recipe for it, but I think there is no way I could make phó as good the Vietnamese family that owns the local place.

Acn

Thanks all!

@thatgrimguy - I didn't make the kim chee, although I've been eating a bunch of it recently (0 points on weight watchers) and my wife and I have talked about making our own sometime.

@bys1981 - I'm about 30 minutes from Dundalk - it is on the southeastern side of Baltimore, I'm on the northwest side.  I agree - pho is one of those dishes that I will just go out for when I have the urge.

GeorgeS

I would eat the hell out of that even if it is on a fairy place matt.

chainsaw19

Thanks for the inspiration, got me off my butt this afternoon.

Acn

@GeorgeS - I have an almost 7 year old daughter. I have more fairy stuff than I ever expected to in my life.

@chainsaw19 - looks great, I love the grilled lime addition!

GeorgeS

Brother you and me both! I have a 9 and 5 year old that have filled my house with that stuff too!