Finished up with Graces jerk bbq sauce
Tossed on a yellow Zuckini and green beanz in foil with butter with an hour left in the cook
Served with a pasta salad
Got my Jamaica fix in today, very happy with the results
It’s obviously not like being in Jamaica but it’s pretty close .
It is much sweeter and hotter opposed to the real spicy jerks you get on the islands
Only thing missing was a few Red Stripe
I will add after re-reading your post I prefer the Grace marinade over the paste, the paste is just too over powering. The marinade with the BBQ sauce suits us better.
Last edited by smokin fool; August 20, 2021, 06:01 PM.
Grilled a pork tenderloin using mesquite for smoke and Meatchelada rub from Hardcore Carnivore. Then at service the pork got a drizzle of mole' sauce. Mexican style rice with a couple home grown jalapenos as part of the sofrito.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Let's keep that Korean vibe going......boneless/skinless chicken thighs marinated overnight in soy sauce, gochujang, rice vinegar, sriracha, habanero hot sauce, garlic, and ginger, and served on butter lettuce leaves.
Bonus! Extras thrown in some flour tortillas, heated on the grill, topped with some Mexican crema and cheese. East meets, uh, southwest?
Fun day finally playing with my Hunsaker rib smoker, and grabbing some data at the same time. I can improve u-on the process, nd hope next week to do an 8 rack cook, and eventually work up to the confidence of a 16 rack cook. I also used my Hunsaker vortex, not the one with the basket. Not super thrilled about the Hunsaker vortex, I need to contact them, it seems a bit small for my 22wsm charcoal ring. Thinking I need to move down to a 18 wsm ring for this cook. Any who, 6 racks smoked, kept one for us this time, and 4 loaves of bread. One person today manages a local brew pub and dropped off a growler as a tip of Vienna Lager.
You should open a restaurant or at least a cooking school. Your food looks so enticing that it makes one crave it even when you have just finished a meal.
WVsmoke I appreciate the kind words. I’m no where’s near qualified to run a restaurant. I do however through cooking hope to build a longer table in our community, despite our differences. I have started to have the opportunity to teach a few grill classes on our patio, some friends are even trusting me with food for their picnics, grad parties, just recently got hired to smoke food for 75 musicians at an outdoor amphitheater for a 3 day music fest, and other really cool opportunities.
Last edited by Richard Chrz; August 21, 2021, 06:18 PM.
Panhead John I haven’t ever blackened it. I don’t think I’ve ever blackened anything now that I think about it. Fresh wild salmon has such a good flavor, I usually try to keep it simple so I don’t overpower the flavor of the fish.
I know what you’re saying about overpowering the flavor. I’ve done blackened salmon before on a trip to Alaska. It’s awesome. But…..to me it’s really hard to overpower the taste, unless you just pour on way too much seasoning. I’ve done blackened catfish many times and love it.
RE: Blackened salmon. If y'all are ever in Seattle, doing the tourist thing, visiting the Pike Place Market, get a blackened salmon sandwich at The Market Grill. On a baguette, caramelized onions, lettuce, rosemary aioli. Ask them to put the lime pepper jelly on top of the fish when it's done. Absolute joy. (Had one yesterday.) NYT wrote them up in their 24 hrs in ____ column. Also, their clam chowder is my favorite. It's a walk-up counter. Across the aisle from Pure Food Fish
There was talk of Steak House Dinners Earlier. The Best Steak House is My House:
French Onion Soup Au Gratin, Front Seared Butcher Picked New York Strip Steak, Crab Legs, Sautéed Spinach and Arugula....Oh Yeah!!
SheilaAnn I remember when Naperville was considered the Boondocks. When I was a kid in the 70's, my Mom's friend moved there and bought their big farmhouse on 2 acres for roughly $40k.
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
Heh. Came back to bookmark the recipe and found that I had already bookmarked it. I had read up on al pastor some time ago and liked this one, I've just been too lazy to actually cook it.
Panhead John Boy could I sure use your services! My wife and I keep fighting because I spend my whole paycheck on mail order meat and I recently developed an itchy rash I can’t seem to get rid of. I might need some backseat van surgery to fix my problems.
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