Baby back ribs with Walkerswood Jamaican jerk seasoning on the PBC. These were some of the best tasting ribs I’ve made to date.
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Well Meathead has done it again!! Happy Mouth Yakitori Chicken. Slurpalicious!!
Smoked (no wood) on WSM 14.5, seared using just the top grate right on the charcoal basket. I took the skin off the left breast right before I painted it and seared it. Wife doesn't eat the skin and I wanted her to taste the Yakitori. Thanks Meathead! On to the free site to give the Yakitori Sauce 5 Stars!
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I had some boneless pork loin chops buried in the freezer and dug them out a few days ago. I decided to try something different with them. They can be so blah.
Anyway, I hit them with a generic pork rub I like, and stacked them on my vertical skewer. I went chop, slice of thick bacon, onion slice, repeat. On the Recteq at 250 for about two hours. Pulled at 145 IT. They were full of flavor, and plenty moist. But they were chewy and the onion slices weren’t done enough. So overall grade is meh. But I think the approach has potential.
First, it was low quality meat. Cheap grocery store chops I got on sale. I hoped the bacon would have helped somehow. Second, I need to slice the onion thinner so it gets done. I’ll work on it.Comment
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I mentioned the effort in Chrz’s post a bit ago. Got Wok Kow out & tried my hand at semi smoked, stir fried shrimp. Got the idea from a ThermoWork email about their way of smokin shrimp. Did not impress me but the idea of lots of butter & garlic sure did so I compermized. 1 lb lge shrimp, q/w stick of melted butter, mebbee 5 cloves of garlic (about 3 tbs) a little avocado oil, mebbee 1 tbs each fer 2 batch’s of the 1 pound. I had to be very careful not to burn the butter & garlic. I was using red devil lump, so I had to periodically take the wok off the coals to maintain proper heat. Success! Nuthin like garlic, shrimp, butter & a little wok hey.
A shot of my new Big Three, since all my cooks are fer one. Mona, LJ & Lucy.Last edited by FireMan; July 24, 2021, 08:41 PM.Comment
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Peruvian Pollo a la Brasa with green ajà salsa and doctored up packaged yellow rice. I cooked the chickens on the rotisserie on my gasser. I used a different commercial mojo as the base for my chicken brine/marinade than usual and it was outstanding. I also added a bit more lime juice to the green sauce than usual and I think I've really got it dialed in.
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fzxdoc - I have been wedded to the Goya beans mojo forever. But Barbara bought a huge (gallon?) jug of Badia mojo. It has a bit different flavor profile - more lime-y. I had to add a bit more salt, but it was perfect. For the sauce, I added all of the juice from half a lime. The rice was Vigo brand which is all I use when I can find it. I added 1 packet of sodium free chicken bouillon and 1 packet of sazon and maybe ½ cup of frozen corn kernels. I often add more stuff (recaito/sofrito) and ...
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Chicken piccata...
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Wife had a friend over for company tonight, asked if I could make a tomahawk ribeye for supper. Who am I to refuse such a request? ¯\_(ツ)_/¯Attached FilesComment
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OK it’s a side but wow. Followed the french fry and potato chip recipe from Serious Eats and dang it is good. Blanched in boiling water with a bit of vinegar, pre-fried then a final fry. Holy moly it is as close to McDonalds as you can get if not better. I let the chips go a bit longer in the oil, it seems to take them longer to expel all the moisture but still great.Attached FilesComment
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Well, it has finally happened. After over a year of talking about it and testing the waters, my daughter has decided to become a vegetarian. I'm actually quite proud of her. She has been doing her own research and has not judged others in any way. She just doesn't want to eat meat. In the meantime, I'm accepting the challenge. I have been searching for some good recipes for smoking. I think I'll make some jackfruit tacos next. Last night I just grilled up some impossible burgers for her and some chicken sausage for the carnivores in the house.Attached FilesComment
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I like to grill up eggplant slices for "burgers" when there are vegetarians around. Depending on the eggplants you find, you can go anywhere from sliders to full size. If she isn't vegan, a condiment on there like a chipotle crema or raita takes it over the top with lettuce and tomato. I always end up enjoying them. -
Grilled portobello mushrooms, marinated in Good Seasons Italian dressing is killer! -
Jackfruit is very versatile too. BBQ jackfruit sandwich is amazing.
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Just some Flanken Ribs on the Santa Maria attachment on the performer. SOOO freakin good.Comment
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"Flintsteak" and potatoes on the grill.. served with whiskypepper sauce.
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A good old fashioned Santa Maria supper: tri tip, Pinquitos, green salad, and garlic bread. I've been finishing most of my beans/chili in the WSCG in kamado mode and the smoke adds a really nice layer. The WSCG is perfect for a large Dutch oven.
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I wanted to take the whole smoked queso thing up a notch.
Smoked a chuck roast coated in taco seasoning last night along with some various peppers. Formed part of the pulled beef into an eagle. Put the eagle in the freezer this morning for about 2 hours while I prepped the veg.
I put white Velveeta and the rest of the pulled beef on the bottom (leaving it higher on the sides so I didn't have to use too much of the colored veg). There's also 16oz of Mexican melting cheese.
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