J Grotz
TVWBB Wizard
Time really seemed to fly from Thanksgiving through New Years. Every day was Blursday. Here are some cooks from the last six weeks or so.
Spun a bird for Thanksgiving. It looked better than it tasted. I splurged on an organic free range bird from my butcher. Next time, back to the factory farmed butterball. I picked one of those up on sale after Thanksgiving.
Sear grate was an early Christmas present. I installed the new style lid holder from the Performer. I love that it keeps the lid vertical and works with the rotisserie ring too. The first cook was a reverse seared prime NY and asparagus.
Next up, latkes for Hanukkah. I served it with left over brisket and tri tip and DW’s homemade applesauce. Hat tip to Larry for the advice to get my side burner going. I love frying outside; no greasy mist floating around the kitchen to clean up.
New Year’s Eve boneless rib roast with potato and asparagus Napoleons. I cooked the roast low and slow; it was delicious. The Napoleons were fantastic. It’s a Jamie Purviance recipe. 1/4” lengthwise slices of russet potatoes. The slices are par-boiled then grilled with the asparaus. Then things are layered and sprinkled with capers, feta and a vinaigrette. Thanks for looking.
Spun a bird for Thanksgiving. It looked better than it tasted. I splurged on an organic free range bird from my butcher. Next time, back to the factory farmed butterball. I picked one of those up on sale after Thanksgiving.
Sear grate was an early Christmas present. I installed the new style lid holder from the Performer. I love that it keeps the lid vertical and works with the rotisserie ring too. The first cook was a reverse seared prime NY and asparagus.
Next up, latkes for Hanukkah. I served it with left over brisket and tri tip and DW’s homemade applesauce. Hat tip to Larry for the advice to get my side burner going. I love frying outside; no greasy mist floating around the kitchen to clean up.
New Year’s Eve boneless rib roast with potato and asparagus Napoleons. I cooked the roast low and slow; it was delicious. The Napoleons were fantastic. It’s a Jamie Purviance recipe. 1/4” lengthwise slices of russet potatoes. The slices are par-boiled then grilled with the asparaus. Then things are layered and sprinkled with capers, feta and a vinaigrette. Thanks for looking.
