Joined the picanha bandwagon. Dry-brined a 3.5 lb roast over night. Rubbed with Hank's Bonafide and cooked over a live red oak fire on the Buckaroo. Served with "biblical" lentils and another spring saute using more of the harvest from the garden. The picanha was awesome. Why did we wait so long?
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@Elton's BBQ had posted a pork chop cook yesterday, and I asked if he had used a turmeric recipe. Today, while one of our daughters is on a girlfriend retreat, we have the SIL and three grandkids over for the night. Defrosted some of the remaining pork chops from a ½ pig purchase last year. Used this recipe, with turmeric, fish sauce, oyster sauce, tomato paste. (We didn't make the rice, instead made boiled fresh corn on the cob, baked small yukon golds, and caprese salad.)
https://www.cookinglight.com/recipes...een-onion-rice
Umami, umami, umami! Grilled over lump charcoal and splits, with frequent turning.
Last edited by Dr. Pepper; May 14, 2021, 10:57 PM.Comment
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Great Pictures! Thank you for the share! Especially the kiddos and their pork chops! I ate those with my hands as well. Love the Santa Maria also!Last edited by Richard Chrz; May 15, 2021, 11:32 AM.
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Reverse seared up some 3†prime ribeyes last night. Coated them in clarified butter for the sear. Served with grilled tomato steaks with some Italian cheese blend.Attached FilesLast edited by Dtax; May 15, 2021, 07:29 AM.Comment
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Fillet-o-Fish Sandwich:
Panko-encrusted barramundi fillet, American cheese, potato roll and New Orleans-style spicy remoulade:
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Brisket point on the offset 😋Attached FilesComment
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I made lunch for one of the dealerships I am responsible for today. I had two brisket flats and pulled pork. I added some items to the beans and used the Smoked Mac-n-Cheese recipe for the free site. It was great!Attached FilesComment
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Reverse seared pichana🔥
Fresh chimmichurri sauce
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We are visiting some of my wife's pickleball friends and I asked my wife if she would like me to make anything to take. Out of everything I make, from main courses, to sides, to deserts, she asked for something I call cinnamon twists. All it is is 3 pieces of pie dough rolled thin and then stacked with cinnamon bun filling between the layers. I do add a glaze after they cool down.
I slightly over processed the dough and instead of being light and flakey, they turned out a little chewy, but still tasty.
In the oven.
Ready to go.
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Burger time!!!
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Richard Chrz I use SAF instant premium yeast. Now, when you bring up all that mathematics about hydration percentage, my grandma would slap the taste out of my mouth. LOL, I make dough by feel. -
Ernest Ha! Too funny about your grandma! Fair enough. My breads I have learned to know some of it by feel. I am wanting to go after my own bun, every time I see yours I’m reminded how much I need to go after that bake as well. It’s always better when we can make it to our standards. -
Gorgeous. That is magazine quality. Pic itself looks good enough to eat!
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Burger night.
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The MAK and the little PKGO teamed up for dinner again. 3 massive porterhouse steaks and 1 good sized one. Smoke mode on the MAK and then seared on the PK. Was a challenge working 4 steaks on 2 separate grates, but I did pretty ok :P
The normal sized steak stayed in the MAK warming box until the big ones were at 80 degrees. They all hit 110 at the same time.
Store didn't have briquettes, so I had to use lump for the first time. This led to my only struggle, I bought a small chimney for a small grill... woulda been fine with briquettes, not enough room to get all the lump started.
PKGO LOADED to the max, flip flip flip swap sides flip flip and done...
nailed it!
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BTW, ItsAllGoneToTheDogs , is that FOGO's charcoal rub on those steaks? -
Dr. Pepper haven't tried the FOGO one yet, but the only charcoal rub I've tried with actual flavor is the Hard Core Carnivore one and that's what this is. I'll keep an eye out for FOGO if it has a flavor other than salt though.
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Not BBQ but still, outdoor cooking. In Houston visiting my daughter and her family and after a one year pandemic hiatus, we have renewed our annual crawfish boil.
My first plateful.
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Wow! That looks great Mark! You’re in Houston, and didn’t call me? 😱 I’m crushed. 😢Last edited by Panhead John; May 15, 2021, 08:33 PM.
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This morning I rummaged through the deep freeze, and came up with some pork tenderloins. Tonight’s cook was done inside, using a cast iron skillet on the stove top and oven - a recipe called Island Pork Tenderloin Salad that I came across on epicurious.com a couple of years ago. Light, savory, refreshing. Good summer fare.
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Made Malcom Reed’s MaRib Sammich tonight, it’s a keeper! https://howtobbqright.com/2021/04/22/macrib-sandwich/Attached FilesComment
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You make a shallow cut next to each bone on the underside before cooking. When they are done, the bones slide right out cleanly and the meat stays intact. I was shocked it didn’t fall apart, but stayed together perfectly.Last edited by Biobus; May 16, 2021, 08:29 AM. -
Now THAT is a party sub worthy of ordering. Puts them Subway ones to shame!
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