Smoked a couple of racks of duroc St. Louis cut spares inspired by Malcolm Reed's method. Flavored with hickory wood chunks on the Smoke Vault. Very happy with the results - great taste, texture, and moisture. Served with roasted potatoes and salad (not shown).
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Ground beefshort ribs,ground bacon
reverse seared topped with fried egg,tomato and homemade burger sauceðŸ¤Attached FilesLast edited by Canadiansmokesman; May 10, 2021, 04:40 PM.Comment
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SheilaAnn Yes..an eggLast edited by Canadiansmokesman; May 11, 2021, 05:13 PM. -
In the last year, I have come around to how amazing fried eggs are on, welp, most things!
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Grabbed the easy left overs cook. Grilled pork steak salad.
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This started off as an attempt at chorizo and potato tacos. It took a couple of colorful turns. First, when I was shopping at the UF meat market on Friday, they didn't have any chorizo on hand. They did have something they labeled as cajun sausage. So I went with that and when I fried it up today, I added lots of cumin seeds, an onion, lots of chili powder, a serrano pepper and a chipotle with some adobo. And then the potatoes that had been on hand the longest turned out to be purple potatoes from the CSA, so in they went. Cabbage? No, I went with rainbow chard! The result was damned tasty and of course required the Tricerataco taco holder.
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Even though your food looks great Jimbo, I get a kick outta your Tricerataco holder! Love it! I’m thinking me and you should have some corporate discussions about a possible merger with PJ’s Paper Plates. The opportunities are endless!Last edited by Panhead John; May 10, 2021, 07:03 PM.
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Last edited by Richard Chrz; May 10, 2021, 06:18 PM.Comment
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Found some leftover duck meat..... Whipped up a batch of pasta......
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This plating will most likely make it to the next newsletter! Not! This is definitely a K.I.S.S. meal. Had a late appointment, so nothing fancy. Lemon, garlic, Greek seasoning, olive marinated chicken. The rest is obvious. Tasty stuff!
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Yeah… it’s hard to follow Ernest
That’s why I’m making leftovers. -
Simple real food. Looks great. It's what we eat most days. Nicely done.
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Now that we are finally allowed to meet people in the garden in the UK We've had a few BBQs. I shared my Pulled Pork in my welcome thread (before I realised how this one works. Sorry!). Last weekend I got my Butcher to spatchcock a couple of chickens that I then put on the BBQ.
I set my Chargriller Wrangler up for 2 zones. Once everything was up to temperature I popped the chicken on the Indirect side, closed the lid and let it cook to almost temperature.
I then flipped them and put them skin side down over the heat.
The final result is below:
It went down very well with the friends and the wife. I think what added to the flavour was that while I was cooking the chicken on indirect heat I threw on a wood chunk to add a bit of smoke flavour.
I actually didn't use any rub or anything on these. My local butcher has absolutely fantastic tasting chickens in their own right and doing it this way means my 15 month old son can eat the chicken too without me having to worry about salt contents and all that!
Suggestions and comments welcome.Comment
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Looks delicious. When folks formally spatchcock a chicken they cut out and discard (or save for soup) the backbone. I like to simply cut on one side of the backbone with my kitchen shears, and leave it attached to the carcass. Tasty meat and crispy skin along the backbone is one of my favorite pieces, and nobody notices that I've put that on my plate while I'm carving!
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For Mother's Day my wife asked for chicken street tacos. When I went to the store they had a sale on filets, so I had to grab them too. Marinated both meats overnight and then smoked the thighs on my RecTeq until they were about 130°. I got the weber nice and hot with the GrillGrates upside down and quickly seared the steak and chicken. It all turned out great and so happy I have both grills to play with.Attached FilesComment
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So I forgot to take some thing out of the freezer to cook, went on a shopping expedition and found this sirloin tip
Dusted it up with Sucklebusters Texas 1836 and my dry rub
On to the BKK using Jealous Devil chunk with Pecan chunks
Gusty winds today so see where the temps go trying for 270Attached FilesComment
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This mornings bake.
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Troutman thank you, with you and other people telling me I should sell them, I decided to see if there was any interest. A few weeks back I offered 2 up for sale, now I am 2 -3 plus weeks booked out and getting close to 40 orders total, with some getting back on wait list for their third order.Last edited by Richard Chrz; May 11, 2021, 03:41 PM.
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Tres fini
one sirloin tip
on the grill for two hours, hard to regulate the temp here today in these gusty swirling winds
Inside temp got up to 146 before I pulled it
Letting it rest for an hour or so before I cut into itAttached FilesComment
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Dessert, a strawberry posset, called strawberry dream by chef John. This was really easy and it
is phenomenal, perfect for summer. If anyone makes it, it does take time to set up so leave it overnight,
not just 4-5 hours.
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