Smoked boneless skinless chicken thighs with lemon ,aleppo pepper and raspberry greek yogurt marinade
Pulled at 185F IT
Pulled at 185F IT
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Chicken Schwarma on Skewers, Zucchini Fritters, Homemade Tzatziki Sauce with Naan Chips. Chili Spiced Pear PurΓ©e.
First time making Zucchini Fritters..They were a hit. Cooked on the Weber 22 SnS Combo.
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Everything looks marvelous. Love those skewers, good way to go !! -
Andrrr ...Basically grated zucchini, a little flour, about 1/2 teaspoon of baking powder, breadcrumbs, a little feta cheese, 1 egg and seasoned to taste. Seared on the CI and then baked on the kettle...Everyone loved them.
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In progress on the KBQ: One of the bigger slabs of pork ribs that I've found at the store - 7.9lbs before trimming. I trimmed 3 1/4 lbs off of it. Under the slab is a pot of ecowper 's Drunken Beans featuring Rancho Gordo Vaquero beans. All of this without the pesky convenience of water - city employee broke my water line this morning, they still haven't fixed it. Luckily I got the beans soaking last night in venison/ smoked ham hock broth and I had already trimmed the ribs and had them dry brining in the fridge.
Last edited by 58limited; April 11, 2021, 05:01 PM.Comment
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Maybe this already exists bit I made a thing...
Made a pastrami, half way through I added some mushrooms. Nothing special, just olive oil.
What should have been a 6 hour cook was starting to look like a 9hr one so I pulled at 197, wrapped in foil and let rest in the oven. I missed the mark, not super tough but not as fall apart as it could be.
I also couldn't find my slice to guide my slicing since I made it before I put the rub on. But it still made a fantastic Sammy.
Meat, shrooms, provolone on both sides, and a bit of thousand island. Everything paired very well. I debated using deli mustard but don't think it would have worked with the smoked shrooms.
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Great looking sammie! Smoked mushrooms are a great addition. However, I must question your use of paper plates. Dixie brand!?!..... PJβs Premium Line would have made for a much sturdier and handsome presentation.Last edited by Panhead John; April 11, 2021, 05:42 PM. -
Troutman I usually prefer to, but this cut of pre-corned beef was so perfect I couldn't resist. Very little fat cap, perfectly even on all dimensions.
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Ballistic fried chicken in the PBC!Attached FilesComment
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Sage and Honey Smoked Chicken from Salt, Fat, Acid, Heat. Delicious!
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Just for FireMan ..... WIBS! And wib tips! Havenβt served yet, will do that shortly.- Dry brined over night after turning the Spareribs into SLC rack plus rib tips. And I save the sternum for making beans.
- MMD right before they go on.
- Glazed with Blueβs Hog Original
- Rib tips get wrapped with a 1/4 cup of prosecco left over from Sunday breakfast mimosaβs.
- Sides are a green salad and @Henrikβs potatoes gratin
Last edited by ecowper; April 11, 2021, 07:09 PM.Comment
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Too hard to post more pics on my OP of the rib cook from my iPad. Posting the final ones in a new post.
Potatoes Gratin
Rib tips ready to cut
SLC ribs read to cut
Everything cut and ready to serve
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Carnitas fries...Comment
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Steak salad with grilled marinated flank steak:
Used Kenji's recipe for the marinade/sauce.
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Fish tacos.
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I makes fish tacos, as well, but I'm here to learn... might we have more info? I spy, with my little eye, Fish, red onion, grated Cheddar an Jack cheeses, fresh cilantro, ample amounts of lime wedges...tryin to Up My Game here, please, throw me a bone, or two, Brother
BTW, where'd ya git th tortilla press, do ya use wax/parchment paper with it, an what is yer Top Secret Flour Tortilla receipt, while we're at it???
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I'm a newbie to the site,found it while looking for Pastrami ideas,Thanks for the help! Here's the the result,had a Carnegie fan say its the best he ever had! Started with a brisket brined for 6 days,only 36 hour rest with the rub followed by 6+hour smoke, chilled and 2 hour steam.melt in your mouth tender Thanks again !Comment
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Sometimes itβs fun to splurge and buy Wagyu. We have been tight on our budget. We deserve it. πComment
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Old Trout and family still working on our yard, garden and landscaping (following the artic blast) so weekend cooking has taken a back seat of late. I'm learning how to rely on Door Dash lol !! Any way, did a big old mess of chicken and sausage Saturday night on the Weber 26" at 350*, first time I actually tried a hot grill/smoke. Threw in some apple wood for a decent hot smoke, this may be my new method for pieced out chicken parts.
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