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Remember me saying that I rarely post on the day of..?
Still true. LOL
A little tender loin with Meathead’s Cowboy Java Rub. It’s a keeper.
Did this Wednesday before I jetted off to Texas.
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I give you.....more salmon.
I was looking to try a new salmon seasoning and I stumbled upon Susie Bulloch's (Hey Grill Hey) Sweet and Smokey Salmon Seasoning. It's just a few ingredients: brown sugar, black pepper, salt, garlic powder, dried basil, smoked paprika, and lime zest. (https://heygrillhey.com/sweet-smoky-salmon-seasoning/)
It was quite good! The black pepper goes really well with the brown sugar, to my surprise.
(The broccoli is seasoned with a little EVOO and fennel powder.)
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Did a choice rib eye on Kettle in basket, Cowboy Style per M.H. 18 oz. prior to trim. About 15 oz. when done. Handful of hickory chips. D.B.'ed for 3 hours then course ground pepper with grape seed oil sprayed on. Grilled tatar with smoked paprika, F.I. Hatch Pepper finished with butter. Nice cut with marbleization. Very tender and tasty.
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Cherry habanero rubbed st. Louis ribs on the SnS kamado smoked with cherry wood and kosmos rib glaze at the end.
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Meatloaf on WSM 14.5
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And that was me.. And my poor looking burgers. 😆
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Burger looks good to me! I notice that you hand carve the crinkle cut of your homemade French fries just like I do. -
Thanks @willxfmr
Yes.. crinkle fries rules Panhead JohnLast edited by Elton's BBQ; June 12, 2021, 12:17 PM.
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Last night my wife went out for a Curry so I got to cook whatever I wanted for my dinner.
I popped to the butcher and got a piece of fillet steak (my friend the butcher cut me the middle bit!).
With it I did bacon fat fried potatoes, grilled tomatoes on the vine, some wilted spinach and a garlic and parsley butter.
Sadly my sommelier friend was not over so the wine didn't quite measure up to the dish. Lol
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Smoked some St Louis wibs last night, split in two at 2.5 hours, crutched half in apple juice. Slapped on some Sweet Baby Ray’s sauce at 5 hours, served at 5.5 hours. Asked guests to compare the "nice bite" to the "fall off the bones" , they all like both!Attached FilesComment
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Breakfast: Southern Butter Rolls
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Last cook for the day, I think… did two pork loins on top of the 3 butts yesterday, neighborhood currency for our neighbor’s daughters grad party. now to go over there and eat, and drink some of his beer.
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I’d like to say absolutely how much fun I had with this cook. I played with a fire set up that had multiple change of time factors, that could work like playing dominoes in my set up, and changes of directions, it worked pretty close to perfect. It was super fun! Even better, I stretched over three hours, so, three hours of data and testing ideas.Last edited by Richard Chrz; June 12, 2021, 04:48 PM.
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Did a classic roast beef on the offset today. Turned out AMAZING! I mean, really friggin’ good!! So, what was the secret? To be honest, I think it was due to me just winging the cook with my left hand, I.e. not making such a fuzz of the cook. Just throw it it the smoker, smoke it for an hour, rest it for 30 mins => done. Gonna have to do this next week. Will record a YT video then.
Got this offset made by a Swedish dude. I mean, it’s a great cooker, but he seems slightly obsessed with this bbq thing
😄
Applied my KC Royale on the beef. Wasn’t sure, but that little extra sweetness really hit the spot:
Getting the pit fired up:
Here’s the beef. Smoked in the food chamber, seared caveman style in the fire box:
Served it with a Taboulleh and some red wine. Boom!!
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Here’s a short one, doing a club steak: https://youtu.be/aRkB9GRW7Ow
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Crawfish calzones...
sauteed onions/bell pepper/till onions cleared
added garlic/crawfish/slap ya mama seasoning/ heavy cream...pull off pit to cool a bit..
roll out dough..i am with out a doubt worlds worst dough maker..added provolone cheese/ crawfish mix/mozzarella and parmesan cheese/top with green onions...wash dough with grape seed oil and corn meal...
passed it around the neighborhood..so i did not have one to cut..cooked on the masterbuilt 560...this unit will cook
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When 58limited and I were at Louis Mueller's last week they were handing handing out kolaches to those of us standing in line. A kolache is a sweet, fluffy pastry of Czech origin and can be stuffed with sweet or savory. The ones we had were stuffed with brisket and were fantastic.
I looked up kolache recipes and found that they are often wrapped around a sausage a la bagel dogs. A really simple bread dough stuffed with some hot links and served with a brisket chili and dinner it was!
Last edited by CaptainMike; June 12, 2021, 02:07 PM.Comment
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Tomaron just google "Kolche recipe" and a bunch will come up. I do my own riff on this very good brisket chili: https://www.southernkitchen.com/reci...et-chili/print
ecowper has a very good brisket chili recipe here as well, look in the "soups and stews" channel. -
Down here, we have a donut shop called Shipley's and they sell this delicious kolaches made with sausage, cheese, and jalapeños. In my younger years, I would devour four of those on the way to work.
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Michael_in_TX I went to Shipley's website and looked up their kolaches, looks like I got pretty close!
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