Damn, Chuck. I'm impressed.

Can't wait to see what you have for dinner!?!

Nicely done

Where'd you get those?

Safeway when they have $4 tails.
https://www.youtube.com/watch?v=amcCHnRUfIE

2 for $8 11/8-11/14 for lobster tails. Albertson too.

Last night was tri-tip tacos. I found some tri-tip on manager's special at the local supermarket. A fairly heavy dusting of Santa Maria seasoning was put on both sides of all of the pieces, then they were rested in the fridge overnight. This gives the salt time to do its magic, and the outer layer a chance to dry out a bit, which aids with browning and making a good crust when seared...

As some will know from that sous-vide thread, I have a jar of rendered beef fat. A little of this was put onto the flat-top which was set to a high simmer, and the steaks put on there and left until a decent crust was formed (about 5 minutes?), then flipped to do the same on the other side, and where edges could be done they were done next. After edges were done I flipped every 30 seconds, testing with a Thermapen until the middle was only just medium. The steaks were removed from the heat and allowed to rest under foil for the 5 minutes until my wife got home, while vegetables were Wolverined to shreds, and a little mayo, chipotle hot sauce, lime juice and cumin were shaken together in a bottle.

No cheese or salsa because I forgot, honestly.

Photos:
Frying slowly in a little beef fat


Cooked and sliced


Tacos

Last time I paid for tail it was a helluva lot more than $4

That meat would never have made it to the tacos if it were in my kitchen.

About 20% didn't. There wasn't enough for leftovers for lunch on Friday.

Hunk of smoked salmon as I did an oyster fry and sautéed a slab of Ling cod. Washed down with Bud 1933.

Cornmeal-Molasses Pudding from WSJ

ACTIVE TIME 30 minutes TOTAL TIME 2 hours SERVES 8

2/3 cup medium-grind yellow cornmeal
Neutral oil, such as canola, for greasing
2 cups chilled oat milk or preferred plant-based milk
¼ cup arrowroot powder
Two (13½ -ounce) cans regular unsweetened coconut milk
¾ cup dark brown sugar, packed
2 tablespoons molasses
½ teaspoon ground cardamom
¼ teaspoon ground white pepper
¼ teaspoon salt
1 tablespoon vanilla extract
Whipped cream, for serving

Cornmeal Pudding
Cornmeal Pudding Photo: Kate Sears for The Wall Street Journal, Food Styling by Heather Meldrom, Prop Styling by Rebecca McEvoy

1. Preheat oven to 350 degrees. Spread cornmeal on a baking sheet and toast in oven until lightly browned and aromatic, about 15 minutes. Set aside.

2. Lower heat to 325 degrees. Grease a 13-by-9-by-2-inch glass baking dish. Place greased baking dish inside a larger baking dish or roasting pan.

3. In a small bowl, whisk together ½ cup oat milk and arrowroot powder to form a slurry.

4. In a large heavy-bottomed saucepan over medium-high heat, whisk together cornmeal, coconut milk, remaining oat milk, brown sugar, molasses, cardamom, white pepper and salt. Continue to cook, whisking frequently, until mixture thickens but can still be poured, about 20 minutes. Remove from heat and let cool slightly. Add vanilla extract and oat milk-arrowroot slurry, whisking to combine.

5. Transfer pudding mixture to prepared baking dish set in larger vessel. Carefully pour hot water into larger vessel to come halfway up sides of baking dish set inside.

6. Bake pudding until center is set, about 40 minutes. Pudding should have a creamy, silky texture. Let cool 15 minutes before serving. To serve, spoon into individual bowls and add a splash of oat or coconut milk, or top with the vegan whipped topping of your choice.

NOTE: Cooling now. Smells Delicious. I used what I had. We were out of yellow corn meal, used white (hominy grits), subbed corn starch (much less) for arrowroot, used almond milk, used one can of coconut milk and subbed in more almond milk with coconut flake and coconut flour. Left out the white pepper.

An amazing turkey breast in the smoker for 5 hours. Golden brown, and cooked to perfection.

I fired up the Rec Tec pellet smoker for the first time this year . . . yeah, I've been a smoking slacker, for sure.



^ That's a 14-pound turkey after 350 degrees for three hours or so. I put some butter and spices/rub under the breast skin, and those spices are the dark spots you see on the breast.

It was damn good, probably the best turkey I've done. Very moist, very tasty. The only problem is that I wish it had been 10 pounds bigger.

By the way, I cooked it right on the grill rack. The foil pan only came into play after it was done.

Nice Job Steve, i have never smoked a Turkey for some reason.