Mushroom onion bacon and ham 

cooked my first brisket last night.  7 lb.  GMG Pellet smoker 185 for 4 hrs, 225 for 4 hrs, then when it hit 205 internally went to "warm" mode.  Smoke ring is kinda visible, flavor is REALLY good and super juicy and tender.

 

 

Made chicken shawarma with naan tonight.  The naan was one of my better batches.

What's your naan recipe, Nate?

Naan your business! 😝

On 6/1/2026 at 9:02 AM, Voltron said:

What's your naan recipe, Nate?

Sorry for the slow reply, challenging week here.

Garlic Naan:

2 tsp active dry yeast 
1 tsp sugar 
1/2 cup lukewarm water
1 large egg
1/3 cup avocado oil
1/4 cup plain full-fat Greek yogurt 
2 1/3 cups all-purpose flour (I often do 50/50 w/ bread flour)
1 tsp salt 

Naan Prep:

1. Combine yeast, sugar, and water.  Stir, let rest for until bubbly ~ 5 minutes. 
2. Add egg, oil, yogurt to yeast mixture and mix until combined.
3. Combine salt and flour in a large bowl (stand mixer).
4. Add liquid ingredients and mix/knead for 4-5 minutes until a smooth dough ball forms.  
5. Grease bowl to prevent sticking, cover and let rest/rise for min 1 hr or until doubled in size.  
6. On a floured surface, roll into rough log shape and divide into even pieces.  Shape into balls, cover, and on let rest for 20 minutes on a flour dusted cutting board/sheet pan/whatever.
7. Roll into flattened discs, 8” in diameter and roughly 1/8” thick.  
8. Cook on a lightly oiled, hot skillet or flat top grill.  ~60 seconds each side w/ care taken not to burn.

That all was extracted from this - 

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Thanks non-robot buddy!

I made a jambalaya that turned out well enough I didn’t get to take a picture of it. 

Ooh, haven't made jambalaya in quite some time. Thanks for the reminder,. I guess I have a Costco visit in my near future for shrimp, sausage and peppers.

Birthday girl wanted pancakes. 

 

Detroit pizza a bit further North in Michigan 

Does it taste any better closer to it's homeland?

Andrew and I went for less-prep, faster-cook pizza for dinner tonight.

Still working on my launching, but getting a bit more reliable. 

I made a fusion Pad Thai / Mapo Tofu thing yesterday with Tofu, ground turkey, and noodles.  I need to work up to the recipe I recently acquired (didn't have any Doubanjiang -- Chili Bean Sauce) and maybe make it more heart healthy, but I'm getting there.

It was delicious.

Lemon shortbread.

Joanne on sampling it, said it goes well with Sauvignon Blanc.

Another batch of chili. This one I'm talking to work tomorrow. This is my 7 qt. Dutch oven, so it's a big batch.

If I haven't posted my recipe before:

Dice two bell peppers (red & orange), and a medium yellow onion. Sauté in a lg. skillet. Set aside in 7 qt. Dutch oven. Brown 2 1/2 lbs. of ground beef in same skillet, salt and pepper to taste. Use slotted spoon to separate ground beef from rendered fat. Place ground beef in Dutch oven. In sauté pan add 16 Oz. can of diced tomatoes of choice, one jar of fire roasted salsa, small can of tomato paste, 16 Oz. Red wine, 1 tablespoon of Worcestershire sauce, tablespoon of minced garlic, spices ( I use Carroll Shelby's chili seasoning). Cook over medium heat until hot and well mixed. Add to Dutch oven, along with 1 can of pinto beans and 1 can of Black beans. Mix well and simmer covered for 15 to 20 minutes. If needed mix masa flour (included w/ chili seasoning) with 1/3 cup of water. Stir into chili, recover for additional 5 minutes. This will thicken the chili nicely.

Edited 21 minutes ago21 min by swt61