Pork Belly!
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Wanted to see what all the fuss was about with the Simon and Garfunkel rub so tried it out on a chicken on my new weber performer. Made a nice sauce out of the drippings which I was really happy with. Started off as an ipa then reduced it down with the drippings, stock, Worcestershire, balsamic and hot honey. Also dusted off the roccbox for the cheesy stuff
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@Dewesq55 Great minds cook alike. Last night I also made the Serious Eats Peruvian Chicken and green sauce recipe (this was about my 6th repeat.) Man that stuff is delicious. The last time I burned the chicken on the flat side of the Grill Grates on the Weber propane grill. This time cooked it on a rack over a parchment lined sheet pan at 4250 (convection), and as it browned and crisped quickly, turned down to 400 until Thermapen read about 180 (thighs and legs only.) I make a batch of the green sauce without the Peruvian amarilla paste/jalapeños/serrano for the grandkids, and a much larger batch with the peppers/paste. Sent everyone home with jar of the sauce. It's addictive. It goes on anything savory. When making the sauce, I don't try to be exact, and I use more cilantro than called for.
https://www.seriouseats.com/peruvian...n-sauce-recipe (This is a Kenji post)
Last edited by Dr. Pepper; December 11, 2021, 01:05 PM.Comment
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I was pretty hungry today so I cooked up a big batch of brisket, ribs, jalapeño and cheese sausage, (ground it myself) and some boudin I also made myself from scratch. For sides I made some Mac n cheese and homemade pintos. I also forgot to tell y’all, but I bought myself a new stick burner, it’s kinda big. It’s great for large gatherings though. I’ll include some pics of everything.
ACTUAL UNTOUCHED PHOTOS OF MY NEW SMOKER 🙄
Picked Up A Couple Of Hitchhikers On My Way To 1701 BBQ.
Anyway, y’all know I’m a damn liar. 🥸. I met Steve and 58 for lunch at 1701 BBQ in Beaumont today. Had a great lunch!
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Brisket is off the smoker and into the holdAttached FilesComment
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Today it was not fit outside for outdoor cooking, so I made up some of my New Mexico style carne adovada enchiladas. Happened to have a pound package of boneless "country style ribs" which are really, what, loin/chop area? In any case, very suitable for cubing up and slow-cooking all day in one of my favorite NM red chile sauces from Monroe's (www.monroeschile.com). The chunks got to 200 after a bit under two hours, so with a six hour total cook they were in the zone for a good while. Mashed it up and used to fill flat enchis (only yellow corn tortillas on hand, no blue corn sadly). Meanwhile, my lovely bride used the pound of black beans we got in this week's farmshare to make a black bean charro which was just out of this world good. All in all a nice New Mexico style dinner (but we miss those sopapillas with honey after...!)
Last edited by DaveD; December 11, 2021, 06:06 PM. Reason: It's my party, and I'll edit if I want toComment
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YES!!!!!!! New Mexican dinner at it’s best! Any eggs to top those enchiladas off? I do love carne adovada, make it every year for Christmas. And this is a great way to use it with enchiladas.
Monroes is also a great spot to eat! And, yes…..sopapillas smothered in some honey to sop up the leftover chile!!!
Great cook!
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A few weeks ago Caffeine88 posted some pics of some lamb chops, and I've had the fever ever since. I have looked for lamb chops everywhere, Kroger and the butcher and just about everywhere else but no luck
Figured Sam's Club was probably my best bet, borrowed my mother's card on Friday and went looking. They had lamb loin chops, which I went ahead & grabbed
Followed the Meathead recipe for them:
https://amazingribs.com/tested-recip...ep-dip-recipe/
They were so good! We loved them, so juicy and tender they were like a dessert as a meat. Just melted in your mouthAttached FilesLast edited by BradNorthGA; December 11, 2021, 07:06 PM.Comment
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Panhead John No sir, you do not have to pay me back for "alleged instances which may or may not have occurred in Las Vegas" ( my lawyer advised me to say this). My lawyer has further advised me to deny any knowledge of your existence, which I reckon is all for the better now that I think of it -
Great job, Brad, those look excellent!
(Been off the grid a few days dealing w a family situation... Prob be scarce for a while yet.)
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Double R Ranch Prime Ribeye seasoned with Oakridge BBQ Carne Crosta alongside roasted veggies (and Walmart Italian bread not displayed). The two plate thing is for the girls, the don’t like the food mixing. Especially, all the steak juice in their veggies and bread.Attached FilesComment
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Gotta love when the kiddos make the wife and I dinner. 20yo daughter and 17yo son, doing it up with some chicken piccata over buttered noodles and a side salad. Chocolate chip cookies coming up next!
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Chicken Parm Sando​​​​​​
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Hangar steak is something I think I have had before, but it if I have, it was before I was really paying attention.
I am a huge fan of skirt steak and this sounded perfect. Went to the fancy place to pick up lunch sandwiches and of course had to browse while the sandwiches were being made. Saw this steak, yadda yadda, "I mentioned the bisque^H^H^H^H^H^H steak"
Salt, pepper, grapeseed oil, uncovered in the fridge for a few hours. Had to get this in during the rain and absolutely couldn't have waited for good weather tomorrow. No. I failed today's marshmallow test.
Front sear over charcoal and oak chunks for some live fire then indirect to ~115. Quick pass over direct then rest a little bit to chop herbs. Parsley and chives and evoo board sauce. Sliced against the grain. Definitely on the rarer side of med rare, but I was unsure about the carry over because of the high heat, but also the rain, etc. I prefer to be under than over.
Cooked using headlamp assist. Winter grilling is awesome, but the short days can be challenging.
cboss made delicious roasted turnips and brussels. It was a great late fall meal! Loved the hangar steak. Really amazing flavor. All of the flavors went well together.
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gboss That looks so good! And, is that a chimichurri board sauce? I have to remember to put that on the cutting board. -
Dr. Pepper it was not chimichurri board sauce, just italian parsley and chives (what we had)
I didn't even consider the board sauce until I had pulled the meat. Chopped what we had while it was resting and that's that.
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Made a couple of baby back racks. Managed to over do them to the point where they were too fall off the bone but still moist and delicious so i guess i cant complain too much.
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fzxdoc i prefer the more traditional rust. The gold is very garlic forward, a little too much for my taste. My wife prefers that one.
I like this place.
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