Was able to get most of my fishing rods off the garage floor. The large surf rods I ended up breaking them down in half. I also got my most used rods closer to the ground. I still have some work to do to get my stragglers plus my telescopic rods I’ll just hang off hooks.
Now getting ready for a late Sunday evening dinner with a spatchcock chicken. I did a brine with orange zest, rosemary, apple juice, salt and pepper. Then after washing the brine off today seasoned with butter, garlic, paprika, salt and pepper under the skin and on the skin.
During the “Atmospheric River” storms here out west in California I lost house power where I run my systems. I have not established a geographical fall over for these sites when my home systems go down as it hasn’t been a priority. I do have some pages setup but I haven’t visited that in a while.
After the power was restored one of my power supplies in my C7000 chassis didn’t come up. Due to that power supply not coming up I couldn’t bring up all my server blades online. I chose to keep my music server off and let my 2 blades I use for virtual systems to stay up though I didn’t bring the virtual servers online. My NAS storage came up just fine once again as well. I decided to take care of things like lining up estimates on damaged fencing instead and then watched some football.
Coming back into my computer room this evening I noticed the music streaming system booted up and the power supply was back online. This is the second time this happened, the last time being the prior storm on New Years Eve that took power out. I’ll pick up a couple of spare c7000 110v (398026-001) power supplies that I have already run down from a local source.
A cooking journey for the past month. Beef shanks mid-November, Thanksgiving juicy tender brisket and smoked Turkey. Monday red pepper/honey wings. Then reached into the freezer for vacuum packed pulled pork (tasted like I just cooked it after boiling the bag and opening)from February 2 2022 and made soup today with late squash and herbs from the garden. Perfect for the cold weather. Was feeling picky about what I wanted to eat.
This is a repost from my Facebook page to test my updated WordPress mobile app and site.
Quick mix of garden vegetables eggplant, tomatoes, basil, mad hatter peppers, onions with some filet mignon with two different seasonings for each steak. Also made a dip of clarified butter, sea salt, powdered mustard, garlic, Worcestershire sauce etc cooked on my Traeger Ironwood. Reverse seared filet mignon, first smoke @ 200 on Traeger and then seared on gas grill next to Traeger. Tomatoes were the surprise vegetable stars they were so sweet. Steak was like super tender and tasty with a smoked taste you cannot duplicate.
I had two different seasonings on each steak, one salt pepper and garlic and the other a store bought Santa Maria tri-tip mix seasoning.
Went to the store to get some cheeses for a pizza I was going to make tonight and spotted a nice ahi tuna steak and did a pivot for dinner.
I already had filet mignon in the fridge and I just took that out and threw some olive oil and then coated it thickly with Montreal steak rub. I then created a marinade for my ahi tuna. I then pulled some mustard greens from the garden to start once the proteins were close to being done.
I started a reverse sear on the filet mignon steak and put the ahi tuna steak on 3/4 of the way for it to get some smoke before I started the sear. I let the filet mignon get to about 108 fahrenheit and the ahi tuna reached about 92 degrees. I then took then both off the Trager and ramped set the temp to 425 and put them both back on once the temperature climbed to 385. I marinated the filet mignon with butter salt and pepper mix I had melted in the microwave. I hit the ahi tuna with more marinade on both sides. I took the tuna up to 125 and the steak to 135 and then took them off.
During the searing I had started the vegetables putting onions, garlic cloves in the wok and then the greens and some yellow pear tomatoes and cherry tomatoes whole with a touch of basil all from the garden except the garlic and onions.
Ended up being so delicious and tender that when cutting the filet mignon it was as tender as the tuna which was just right. Both had a great unique flavor to go with the vegetables.
2 (6 to 8 ounce) ahi tuna steaks (3/4 inch thick) For the marinade: 2 tablespoons toasted sesame oil 2 tablespoons soy sauce (or gluten-free tamari) 1 tablespoon fresh ginger, grated 1 clove garlic, minced 1 scallion, thinly sliced (a few slices reserved for garnish) 1 teaspoon fresh lime juice
I wanted to add that to monitor the temperature I used the internal wired Traeger thermometer for the filet mignon and for the Meater Bluetooth temperature monitor I picked up the past Saturday for monitoring the temperature of my tuna steak.