I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
It was a very hectic day here. Smoked a couple of small pork butts for my wife's students. Since there's a vegan and a couple of vegetarians in the group, I also grilled some eggplant slices for sliders. Who knew that you could make vegan raita using vegan yogurt and vegan sour cream? That stuff actually turned out to be edible.
Butts:
Sorry, things were moving too fast to get any pics of the eggplant. It was dusted with Hank's KC Royale before grilling. Butts got a dry brine of Bad Byron's Butt Rub overnight.
Not the prettiest presentation, but was wife’s birthday and she wanted steak and baked potatoes at home. Before anyone asks if it’s ketchup or catsup, it’s cheese and salsa.
Watching the Canada🇨🇦/Mexico🇲🇽 World Cup âš½ï¸ qualifier (after watching a disappointing USA🇺🇸/Jamaica🇯🇲 game).
So, for dinner tonight, quick but delicious quesadillas with Mexican cheese mix, black beans, spinach, avocado, cilantro, lime, and home made salsa.
I roasted our final harvest (from Hood River) of tomatoes, tomatillas, garlic, plus store bought Anaheim, poblano, and serranos, onions. All on the KBQ while I was starting the Troutman lamb shank cook. Rehydrated a dried ancho and pasilla, fresh cilantro, salt & pepper. Simple and delicious. Oh, Canada! Viva México!
It's that time again. Time to bring out the long sleeves and put away the shorts. And time for a brand new seasonal edition of SUWYC!
Welcome to Volume 23 - Fall 2021!
Tonight's tasks: slice the bacon and trim and season the briskets.
I recently bought some "tomato slicer" blades that are spaced 3/16" and 1/4". I am hoping to use them to make some kind of bacon and brisket slicer tool thing. They they will need some tension to keep them straight. For this time, I was able to run the blades over the corners to make slicing guide lines that were pretty evenly spaced.
Dexter russel scalloped slicer is perfect for this task, btw.
Also did a test run of the sweet potato recipe as written. I had done a "shortcut" before involving pre-heating the potatoes using a microwave before slow roasting. I am not nuking 21 potatoes on Saturday, so they are getting slow roasted from the beginning. cboss made the maple mustard pork tenderloin and roasted veg.
Not going to waste anyone's time with Wednesday's prep: I'm sure you all have seen scrubbed sweet potatoes.
However, I did nearly have a lasagna cell incident with the one brisket in the steel hotel pan. Thankfully, I didn't use mustard as a binder so there was no real acid on the surface, only salt and pepper, so it just caused a couple of tiny pinholes. I thought it might have been pepper when I first looked at it, but there was nothing above the covered pan. Cut the but of fat with contact
My foil-wrapped lasagna has holes in the foil: what's going on here? Some chemicals in foods react badly with certain metals and can even create toxins. Here's what you need to know about reactive and corrosive metals, how your lasagna can create a sort of electric battery cell, and how to avoid this problem.
Last edited by gboss; November 18, 2021, 11:35 AM.
Don't see beef back ribs very often anymore. Grabbed a pack, rubbed with Meathead's Red Meat rub, and reverse seared them over a live red oak fire on the Buckaroo. Photos show the ribs getting their sear on. Served with broccoli and leftover risotto.
First swing on developing this dish, not bad, I have so many tweaks & audibles that could & should happen. Pretty excited about going own the rabbit hole with this.
Parmesan crusted cod with a butter sauce,
Last edited by Richard Chrz; November 17, 2021, 06:48 PM.
Richard Chrz - yes I believe so, or it would share a Paprika file through either email or text. I can’t remember which, but I have shared recipes via the app with my buddy, it’s just been a bit. We will figure it out. And looking forward to giving this a try. Don’t worry, it doesn’t need to perfected. What you have would be just fine!
Looks fantastic, Richard. I feel envious. I screwed up beer-batter catfish last night. I couldn’t keep oil at a consistent temp on the stovetop. I’m going back to the Santa Maria where each little crank give you 5 degrees difference.
Washed the eggs, then 225 for a little less than 2 hours. Into the fridge overnight. Shelled today, and the whites went on for a 2 hour cold smoke. The ones with slices of sweet pickle are sprinkled with meat church holy voodoo rub. The others are boring paprika.
I wanted to smoke the yolks too, but got shutdown on that since I don't eat the things anyway. Also in the lower pic, you can see the difference between cold smoked only and the double smoke The row of 4 on the left was boiled, then the whites cold smoked for about an hour so they aren't straight white but do have less smoke for some guests.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
My Secret Santa provided me with three Meathead rubs that came today. I smoked turkey breast tonight for a Thanksgiving work lunch tomorrow. I haven't carved it yet, but both Roy the dog and I think the poultry seasoning is absolutely delicious!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
14 hour chuck. MAK for 8 hours starting at smoke for 90 mins, then 245° for remainder, pulled at 150ish IT wrapped in butcher paper and tossed in 250° oven until done.
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