Posted on 07/02/2023 11:11:02 AM PDT by PJ-Comix
Okay, we are coming up to July 4, a big day for picnics, especially on the BBQ. So what food are you preparing for July 4?
I'll start off by stating that I am preparing a big TRIFECTA of food. Smoked turkey, chili cheese fries, and, most importantly, PICANHA steak.
The smoked turkey is now being dry brined with kosher salt, brown sugar, pepper, and thyme. Tomorrow I will smoke it on my Weber for a total of about 2 1/2 hours. So why smoke it the day BEFORE July 4? Well, because I need the Weber for something else that day plus I prefer cold smoked turkey. I think it actually tastes better that way. Of course, I will be using the drippings to make turkey gravy which is highly important.
Next up will be the chili cheese fries. I will be making my own chili using ground 80/20 chuck steak which will be placed in the blender to make it even finer. Added to that meat will be a shredded carrot. The carrots keratin adds great flavor to the meat. As I am cooking the meat various spices will be added in including paprika, chili powder, Cayenne pepper, etc.. After that I added in a combo of all purpose flour as well as corn flour being careful to thoroughly mix it all in since that will be the thickener. Once the meat is mostly browned I add in a couple cups of beef broth and about a quarter cup of white vinegar. Once it starts boiling, I let it simmer covered for about 20 minutes and then put in the fridge overnight.
My fries will be cut right from Russet potatoes using my French Fries cutter. Then I wash them down and let sit in warm water for about 20 minutes to remove the startch. On the Fourth I will air fry those fries in my air fryer, put them in a bowl, cover with a slice of mild cheddar cheese, and then scoop the reheated chili over it. Cubed sweet onions to top it all off. When done properly the taste of that homemade chili, cheese, and natural fries are incredible but the texture is such that I have nicknamed this the "oooie goooey."
Finally the best of them all. PICANHA. If you have never had Picanha I recommend you check it out at a Brazilian steakhouse. It comes from the lower back of the cow and is covered with a fat cap that provides incredible flavor when properly cooked.
I have over 6 pounds in the fridge now and tomorrow will cut them up in slices of over about 1 1/2 inches thick. Then I will cover them with kosher salt and allow them to brine in the fridge over night. The next day, the Fourth, I will sear the meat sections only of the slices on the BBQ by placing them over the edge of the coals with the fatty parts facing AWAY from the charcoal below. After both sides are seared I will hold a couple of slices at time with the fat side down over the charcoal. This way the flareups from the dripping fat won't burn the meat and I can move the fat side down closer or further from the charcoal as needed until the fat is nicely cooked. Then I wipe melted butter over the meat and put it on the section of the grill AWAY from the charcoal and let indirectly cook covered until internal temperature is about 140 degrees. After that take the slices out and let sit for about five minutes and cut the slices up into smaller sections that the guests can eat with toothpicks if they so choose.
I would like to show you a video on how I will prepare and cook the picanha but I will have so many things on my plate (pun intended) on July 4 that I won't have time to also make a recording although later this summer I plan to present a video on this topic when I have more time to concentrate on just that.
Piranha steak? No thanks. Oh, what’s that? Picanha? Never mind...
Well, my wife es good deals on pork tender loin....... so
To nite we are having one of my favorites, Penang Sate cooked on the grill with peanut sauce. My best memory of sate is from the veranda of the Penang hotel. Also, coconut milk rice cakes, sauteed snow peas and Thai cucumber salad
Then on the fourth, I’m grilling a whole tenderloin soaked in a fantastic marinade taught to us by a now deceased college buddy.
Burgers, potato salad and baked beans for us.
Sous Vide everything.................
Nathan’s Famous on New England style hot dog buns with kraut and yellow mustard.
Beef on Weck, a favorite from western NY, where I grew up.. Found a recipe and will be making it for the first time. Roast beef slices au jus on a salt/carroway seed bun with horseradish.
Hamboogies and Tumor Steaks er Tube steaks. Bug Salad as a side.
🇺🇲 🌟
As with most holidays, I’ll be spending the 4th of July alone ( except with my dogs, of course) .
I will make juicy burgers, homemade O-rings (in air fryer) and Angel Hair Pasta Salad.
Also making homemade Fofo drinks when chillin’ in the pool.
As a tradition, I will watch Secondhand Lion in the evening.
🦁
Happy Independence Day!!!
So, how far from North Dallas are you? Not saying I am going to crash your party but... I get off work at 3pm and can drive pretty fast.. lol! sounds delicious!
Ken
You can make jerky with one
Only about 1500 miles away. BTW, tomorrow it is supposed to be partly cloudy in the morning with rain possible later in the afternoon. Therefore I am going to smoke my turkey early using lump hardwood charcoal which is good on days with moisture in the air. On the fourth it looks good with partly cloudy all day so I can cook later in the afternoon using regular Kingsford charcoal. I might even be able to squeeze in a few hours at the beach first and maybe catch fireworks after we feast.
p.s. I recently got my remote thermoter where I can read the temps on my phone app as it is cooking so a lot of guesswork will be taken out. IOW, no having to open the grill top to take the temps since I will know remotely.
Spaghetti & meatballs
Fourth of July requires something more BBQ.
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