Welcome to the club! Now get yourself a Maverick thermometer!

EndlessSummer wrote:My Big Green Egg arrives tomorrow. I am excite!

I need to jump on this one.

Did my annual corned beef brisket. Think it turned out better than any previous effort.

4.5 lb block, trimmed most of the fat off, covered it with chopped carrots, celery, yellow onion, squeezed an orange, the pickling spice packet, tightly wrapped in aluminum foil, 3.5 hours at 300.

So easy, an incompetent like me can do it. Looking forward to lunch tomorrow.

I corned my own brisket this year, it's in the oven

the hell with st pattys day. i'm making fucking chili tonight

Why not Guinness stew instead?

no carb life

Made corned beef hash tonight. Discovered my antique cast iron skillet has a crack.

phatj wrote:Made corned beef hash tonight. Discovered my antique cast iron skillet has a crack.

Made some myself



Then still had some left and made Reuben burgers (with fried mashed potato cakes

Pic dump from the past week or so

Lo mein and that pot of chicken and beans looks good.

yeah, what you got goin on for that pan roasted chicken? recipe?

get some white lights! bucky can help you install them

i made carne adovada this weekend but took 'simmering' a little too heavily and 'stir occasionally' a little too lightly and ended up with some carbon basically bonded to my enameled cast iron. after multiple cleans in boiling water and baking soda I got it off...but also with some of the enamel time for a new dutch oven i suppose.

JUburton wrote:yeah, what you got goin on for that pan roasted chicken? recipe?

One-Pan Lemon-Braised Chicken Thighs with Chickpeas and Fennel

Why this recipe works:

For this quick-cooking braise, we first browned meaty bone-in chicken thighs to build a base of flavor. Next, we layered in aromatics like sweet fennel, garlic, lemon zest, and citrusy coriander to keep the flavor bright and complex. Chickpeas pull double duty here: whole chickpeas add heft to dish, while mashed chickpeas help thicken the sauce. To keep the chicken skin crispy, we nestled the browned chicken breasts on top of the aromatics and braised the mixture uncovered on the oven’s upper-middle rack. Keeping the skillet uncovered allows the sauce to reduce as the chicken braises, and placing the skillet on the upper rack takes advantage of reflected, top-down heat, ensuring crispy skin.

Serves 4

Only the skin side of the chicken is seared in step 2. Cooking the chicken to an internal temperature of 185 degrees renders the fat and melts the tough connective tissues into rich gelatin. Leave the core in the fennel so the wedges don’t fall apart. We prefer briny green olives like Manzanilla, Picholine, or Cerignola in this recipe; look for them in your grocery store’s salad bar section or in the pickle aisle.

Ingredients

2 (15-ounce) cans chickpeas, rinsed
6 (5- to 7-ounce) bone-in chicken thigh, trimmed
Salt and pepper
1 tablespoon olive oil
1 large fennel bulb, stalks discarded, bulb halved and cut into 1/2-inch-thick wedges through core
4 garlic cloves, minced
2 teaspoons grated lemon zest plus 1 1/2 tablespoons juice
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 cup pitted large brine-cured green olives, halved
3/4 cup chicken broth
1 tablespoon honey
2 tablespoons chopped fresh parsley
1 baguette, sliced

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 1/2 cup chickpeas in bowl and mash to coarse puree with potato masher; set aside. Pat chicken dry with paper towels and season with salt and pepper.

2. Heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until skin is crisped and well browned, 8 to 10 minutes. Transfer chicken to plate, skin side up.

3. Pour off all but 2 tablespoons fat from skillet, then heat fat left in skillet over medium heat until shimmering. Add fennel, cut side down, and sprinkle with 1/4 teaspoon salt. Cook, covered, until lightly browned, 3 to 5 minutes per side. Add garlic, lemon zest, coriander, and pepper flakes and cook, uncovered, until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until almost evaporated, about 2 minutes.

4. Stir in olives, broth, lemon juice, honey, mashed chickpeas, and remaining whole chickpeas and bring to simmer. Nestle chicken into liquid, keeping skin above surface. Transfer skillet to oven and bake, uncovered, until fennel is tender and chicken registers 185 degrees, 35 to 40 minutes. Sprinkle with parsley and serve with baguette slices.

sweet, thanks.

pan seared chicken thighs are the best

JUburton wrote:i made carne adovada this weekend but took 'simmering' a little too heavily and 'stir occasionally' a little too lightly and ended up with some carbon basically bonded to my enameled cast iron. after multiple cleans in boiling water and baking soda I got it off...but also with some of the enamel time for a new dutch oven i suppose.

I know they're expensive but le crueset dutch ovens are worth every penny

next time to clean- put water in the pot and heat on high as the water is hot/simmering scrape the side and bottom with a wooden spoon (same technique to deglaze but use more force), it'll take a while and be tiring but I got off carbon this way previously

speaking of dutch ovens. girlfriend is making a bread in her dutch oven this weekend. needs like 20 hours of proofing or something