What's cooking?

Ramen noodles with pork roast and broccoli and ginger-garlic-hot pepper peanut sauce.

One of my favorite dishes. Gnocchi amatriciana.

I've been on a Kabob kick lately.  Hoping to do some shrimp kabobs this weekend

I've been on a Kabob kick lately.  Hoping to do some shrimp kabobs this weekend

Recently tried making Wiener Schnitzel at home after having it at a restaurant in Fussen. It turned out pretty good if I do say so myself! I also made some roasted veggies and garlic mashed potatoes to go with it. Btw, I found the Schnitzel in this Fussen restaurant https://www.riwa-restaurant.de/de/. Anyway, what have you been cooking lately?

I love Weiner Schnitzel. But the veal is so hard to find and when found it's just too expensive. Thankfully Schnitzel can be made with chicken or pork. Pork is incredibly easy to make into schnitzel. We may not make it correctly because I don't pound out the pork steak, I just use a sharp knife for an ultra thin slice, but still very easy to make. When we do it we have 2 of us working on it and make plenty of leftovers that just need warming.

We like Austrian Potato Salad to go with it, but I can see garlic mashed working. I'm salivating at the thought.

Every time I make this for others it always gets comments. Probably because they expect a Mayo based version.

Austrian Potato Salad

Ingredients:

6 medium potatoes, cooked, peeled, and sliced (fingerling potatoes are traditional)
1/4 cup chopped onion
2 TBLS snipped parsley
1 clove garlic, minced
1 tsp salt
1/4 tsp black or white pepper
******
1/4 cup wine vinegar
2 TBLS olive oil
1 tsp Dijon mustard

In a bowl place the first six ingredients. Put the dressing ingredients in a bowl and mix well. Pour the dressing over the salad ingredients in the bowl, toss lightly, then chill thoroughly. Garnish with additional parsley if desired. 8 servings.

My mother-in-law tipped me off that Sat was National Brisket Day and the local butcher was having a 25% off sale.  Well, i've been wanting to try smoking a brisket for some time now so, off to the butcher I went.  I ended up getting a very small cut (2 lbs) mainly because it was only me and my wife having dinner...plus, i wanted to reduce the cook time as much as I could.

I smoked the brisket at 250 for 3 hours then wrapped it (with about a half stick of butter) and put it back on the Green Egg.  I checked the internal temp after another 1.5 hours and it was a perfect 203.  Took the brisket off and let it rest for a little more than an hour.  Overall, I pleased with the cook.  To be honest, brisket is not my favorite cut of meat but it was seasoned well and had a good smoke ring on it.  Plus, there is just enough left over for a brisket sandwich tonight

My mother-in-law tipped me off that Sat was National Brisket Day and the local butcher was having a 25% off sale.  Well, i've been wanting to try smoking a brisket for some time now so, off to the butcher I went.  I ended up getting a very small cut (2 lbs) mainly because it was only me and my wife having dinner...plus, i wanted to reduce the cook time as much as I could.

I smoked the brisket at 250 for 3 hours then wrapped it (with about a half stick of butter) and put it back on the Green Egg.  I checked the internal temp after another 1.5 hours and it was a perfect 203.  Took the brisket off and let it rest for a little more than an hour.  Overall, I pleased with the cook.  To be honest, brisket is not my favorite cut of meat but it was seasoned well and had a good smoke ring on it.  Plus, there is just enough left over for a brisket sandwich tonight

I love brisket but have zero smoking experience. Sounds great !

My mother-in-law tipped me off that Sat was National Brisket Day and the local butcher was having a 25% off sale.  Well, i've been wanting to try smoking a brisket for some time now so, off to the butcher I went.  I ended up getting a very small cut (2 lbs) mainly because it was only me and my wife having dinner...plus, i wanted to reduce the cook time as much as I could.

I smoked the brisket at 250 for 3 hours then wrapped it (with about a half stick of butter) and put it back on the Green Egg.  I checked the internal temp after another 1.5 hours and it was a perfect 203.  Took the brisket off and let it rest for a little more than an hour.  Overall, I pleased with the cook.  To be honest, brisket is not my favorite cut of meat but it was seasoned well and had a good smoke ring on it.  Plus, there is just enough left over for a brisket sandwich tonight

I love brisket but have zero smoking experience. Sounds great !

We have about the same level of experience!  Smoking it wasn't nearly as bad as the YouTube videos make it out to be.  I'm sure mine could have been more tender if I had done something differently, but I'm not entering anything for competition...just want it to taste good

I love brisket done southern BBQ style and I'm pretty good at it having done it for decades. But I haven't done one in many years. It's been priced like steak locally. If I'm going to pay for steak, I'll buy a steak. The past few months I've looked at them... $10/lb... for brisket. No thank you. I remember seeing one for $90. They're insane.