Ribs on the PBC 
-
-
In case you wanted to know, a 4.5 lbs garden monster zucchini makes 4 loaves and 24 medium muffins.
Comment
-
Those zucchs seem to hide, then suddenly a giant one jumps out at you from under a leaf! -
In my little town you don't have to always lock your car. Especially if you leave a big black dog in the car. But I usually leave my sunroof open for circulation. Fortunately, it's getting cooler and I don't always have to do this, because this is the time of year someone will throw their excess zucchini through the sunroof.
-
-
Henrik Elton's BBQ Wine and cooking! Perfect companions.
(I thought there was another Julia Childs SNL sketch with more wine drinking by Akyroyd, but I can't find it.)Comment
-
Some really fine looking grub on these last few pages. Decided it was time to give old Attjack 's kettle fired chicken a try. Departed from his recipe just slightly with a couple extra ingredients like ancho chili powder. Also marinaded for about 3 hours in buttermilk and made a béchamel white sauce with the leftover. Also spritzed with I Can't Believe It's Not Butter spray instead of using straight oil during cooking.
When shopping for my ingredients I happened upon some Texas Pecan Coating Mix. Looked good so I tried half my chicken in the flour mix and half with the pecan one.
To be honest, the flour coated ones turned out great. Really good flavor, thanks Attjack for the inspiration. The pecan mix not as good. It kind of darkened rather quickly and didn't burn exactly but got close, while the flour mixture turned out golden brown. The pecan mix was also laced with chili powder and cumin so it was like biting into a bowl of chili. Not really that bad but I wanted fried chicken, not chili. At any rate try the Attjack recipe if you haven't already, surprisingly good !!!
Oh yea, made some Texas Twinkies using the basic recipe from Matt Pitman at Meat Church BBQ. He used smoked cream cheese and chopped brisket. I used some chorizo instead of the brisket (didn't have any). Makes for great appetizers and compliments any main course.
Comment
-
Can someone post a link to Attjack 's recipe, for those of too lazy (or unsuccessful) to search? Much obliged. -
Here you go;
And by the way, if you go to the Search box at the top of the page and pull down Advanced Search, you can type in key words like "kettle fried chicken" then in the next box type in "Attjack" and up it comes. Easy peasey.
-
-
Brisket nachos in the Blackstone patio oven.
Comment
-
Had some nice thick chops from our pig. Reversed seared the chops and smoked mashed potatoes. I also made.a carmalized onion gravy. Took the chops to 100 and then seared to 125 or 130 and then finished in the gravy to 135/140. Was really goodAttached FilesComment
-
SheilaAnn let me clarify. So you boil the potatoes skin on to about 75% and then add cream cheese and heavy cream and put in a skillet and smoke for an hour. For the chops, I smoked to 100 degrees and then seared to about 130. I did not want to dry them out so I finished in the gravy and took to 135/140 while the gravy simmered.
-
-
Put the SS 2 Star to work today. Very thick NY strips and some green beans rubbed with Meat Church Holy Cow, beans got some EVOO and garlic too..
Debated on letting the PKGO do the sear tonight, but then what was I gonna do with the beans?
Comment
-
glitchy I was proud of it, bummer the chimichurri looks a little funky, backside of the fridge was running a wee cold I guess. Tasted great though
-
Tried some Boneless Beef Ribs today using the recipe from Girls Can Grill. https://girlscangrill.com/recipe/boneless-beef-ribs/
Served with Beets, Potatoes, Onions, and Peppers. I'll be doing these again!Comment
-
Blackstone Breakfast this morning
Comment
-
Blackstone supper this evening.
Breaded pork chops. Fairly simple, fairly quick.Attached FilesComment
-
-
Did a thick ribeye that I had cut from my $4.79/lb 7-bone roast of CAB that I picked up around Easter and had vacuum sealed.
Served with grilled zucchini, grilled sweet corn, and summer tomatoes.
Trimmed, then dry brined for 18hr:
Front seared over charcoal. Rendering trimmed fat in my tiny Lodge to use to finish the steak:
Came out great:
Comment
-
This morning’s Sunday Skillet. First week of football, so we stayed home. Eggs, potatoes, red bell, onion, bacon. Not shown, my hatch chile salsa. Oh and Muenster cheese……
Comment
-
Two butts enter... one is made into ragu.
I have another bone-in pork butt hitting the smoker tomorrow but this one was boneless and it said to me "ragu". So it became.
Simmered for 4 hours, I shredded the pork, added some water and put this in a 300F oven for another hour.Comment
Comment