Ribs on the WSM.. and T-roys bbq-beans on the side.. 
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Some Italian Style Baked Clams, Some Reverse Seared Dry Aged Ribeye and New York and a Delta Variant Tomato.
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We had a few Family Members for lunch today. Steak Salad served with Watermelon and homemade Focaccia (not pictured). Sv'd the Flank Steak then a quick sear before slicing. It turned out good.Comment
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Ribs, chicken and salted caramel apple pie ! Ribs smoked over pecan on the egg, mopped with a home made spiced citrus vinegar and finished with bbq to serve. Chicken marinated and grilled Peruvian recipe style. Pie not grilled but it was damn goodAttached FilesComment
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Ribs turned out good. Couple of pieces of chicken got a little crispy on me.Comment
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anyway, time for pork. Vacuum Sealed in microwave. Works great.
Besides, mayonnaise, Dukes make good a good sauce.
Toast up some buns, layer Cole slaw, and BBQ
Last, with a Sammie (used my name again) got to have Doritos
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Tonight's dinner was brought to you courtesy of the SNS Deluxe Kamado, and a wok. Grilled corn, reverse seared USDA Choice NY strip steaks seasoned with Henrik 's Signature rub, and portobello mushroom gravy... I had a salad, but both of us said "no" to the salad...
Paired well with saison, which I slightly overcarbonated in the past week. CO2 is now adjusted accordingly.
I would have liked a little bit more sear, but the steaks were going to be overcooked if I went any longer. SWMBO was very pleased with hers, and we have leftovers for lunch tomorrow, so I'll call it a success!
Last edited by jfmorris; July 31, 2021, 06:26 PM.Comment
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WayneT I usually saute the shrooms in butter or olive oil for a bit with salt and pepper. I then just put about 3/4 cup beef stock or water and a bullion cube, then some dijon, a little garlic powder or garlic salt, then maybe a dash of some type of cooking wine. Oh, and a tablespoon or two of flour or corn starch to thicken it. Sorta random stuff I grab out of the pantry, but once it cooks down a little its flavorful. No two times are probably the same when I do this...
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I have a few busy days coming up and so thought I'd smoke a few birds to have on hand to make meals a bit easier. These two were very simple--rubbed with a bit of evoo and then dusted with some herbs. A chunk of apple wood was tossed in the cooker for smoke. Smoked chicken enchiladas are always a good idea...Comment
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Fish and chips. Purchased some fresh flounder and fried in beer batter. The chips were cooked twice before their final fry. The batter is a combination of all purpose and rice flours along with a pint of vodka and bottle of beer. Really pleased with the results.Attached FilesComment
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Stuey1515 Did he say the pint of vodka was in the batter?🤪
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Tri Tip, garlic taters, and asparagus tonight. The rub was SPGC. The cook was on the WSM running at 250° with a handful of small pecan chunks. After the meat snuggled in next to the chuck ribs and hit 130° internal, it got a short rest while I got the sides ready and then a quick sear on the SNS side of the kettle. All in all, simple and delicious.
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The Hasty-Bake is currently smoking some bacon wrapped chicken breast, stuffed with a mixture of boudin, cream cheese, onions and Anaheim peppers. Also some mexican shredded cheese as the first layer on the chicken breast. I dusted them with some Good Shit. Now before anyone gets offended, that's the name of the seasoning. Made in Austin Texas. Ya know Austin's moto is to keep Austin weird? Anyway same company makes one for chicken, beef and an all purpose one. I'm you can guess the names. Haha. My other pits are grumbling because they've been idle since the Hasty-Bake showed up. Haha.Attached FilesLast edited by Cajunrph; July 31, 2021, 08:55 PM.Comment
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Salmon (Faroe Islands) my way. Salmon purest divert your eyes. High direct heat (450F) on the grill with a fair amount of some very bourbon, bourbon barrel staves. Marinaded in soy, garlic, ginger, and white wine. Absolutely delish!
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Tri tip on the PK-O served with Santa Maria-style pinquito beans (but no sugar added) and scallion champ. I poured the juices from the meat over the scallion champ.
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On the25th I had to whole (almost) family over, 17 people. Things gone crazy and the only picture I got was when I put the 2 NY strip loins (28#) in the LSG. I made Island Red Beans also then everyone brought some thing.
I had about 6 pounds left after everyone eat and took what they wanted. So yesterday I made up some chili with 4# of the NY cubed up. Turned out pretty good.
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