Prime tri-tip, dry-brined and reverse-seared over a live red oak fire on the Buckaroo. Served with David Tanis' "Biblical lentils" and roasted asparagus.
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Pork Tenderloin in the SV Hot Tub, finished with a SPOG rub and seared on the CI skillet. Served with an apple and onion as well as roasted Brussels.
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Repeat: Peruvian Chicken with green sauce (Kenji, from SE https://www.seriouseats.com/peruvian...n-sauce-recipe
My wife was cleaning out the fridge, so purple cabbage, leaks, and carrots went underneath the rack. Done in the convection oven at 400F.
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DaveD And I thought it was a beehive comb pattern this whole time! 🙄
Also, I had put the 4 leftover hind quarters outside the kitchen door (32 F) last night, in a pan covered with aluminum foil, to cool off before putting in the fridge. Forgot to bring them in.
Some crows/coyote/raccoons had themselves a fine Peruvian chicken midnight snack!Last edited by Dr. Pepper; January 2, 2022, 02:31 PM. -
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Found some rib trimmings in the freezer... Hit em with salt, Tumeric and cayenne. Roast in the oven. Used the rendered fat to roast some potatoes and carrots....
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Black eyed peas, collards, fried chicken. Took the picture a few bites in, so not pretty plating. Screwed up the chocolate pudding something fierce. I was doing to many things at one time. Used a smoked turkey drumette for the greens and the flat/tip for the beans. Chicken should almost be on "SUWYC make fun of it". I couldn’t regulate the stupid oil well enough. Here’s to a prosperous, healthy and happy new year, Pitmasters!
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Panhead John SheilaAnn traditionally you aren't supposed to eat chicken, shrimp, lobster, or any bottom feeding fish on new years. Not supposed to leave your plate empty. I know it is just superstition, but I need all the help a redneck can get. Lol. -
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This is the first time I cured a fresh ham and smoked it over applewood. Even my wife, who doesn't really like smoked meats, enjoyed it.
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Sonoma Mark - 300°F for about 5.5 hours. Pulled at 145°F internal. Covered loosely in foil until diner.
First cook using Black Bear Hex Logs. Started off with two logs in my SNS on top of about 30 half used Kingsford briquettes. Other than a chunk of apple wood for the first several hours I didn't need any more fuel.
Happy with the ham, happy with the fire, happy with the New Year.
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New Year's Eve 2021. I'm calling these my no fuss ribs.
Woke up late, remembered I was smoking ribs that afternoon, threw the rub on (first pic is just to show my buddy who hates mustard how little I use; I only use it because it's a little tackier than water). 4 hours later, threw on at 225.
I normally do a 2-1-1 for baby backs but didn't feel like pulling and wrapping in butcher paper (was doing some yard/house work at the same time) so I just upped the temp to 250 (thanks Billows for making that easy) for an hour.
Is it the best smoke ring? Nah. Were they a damn good way to end the year? You betcha!Attached FilesComment
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Double smoked ham with bourbon maple glaze. Need to work on my food photography skills!Attached FilesComment
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Last edited by LA Pork Butt; January 2, 2022, 12:20 PM.Comment
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Oh hell yeah! LA Pork Butt Tell me a little more about that cabbage casserole please. I..am…trying…that for sure.Last edited by Panhead John; January 2, 2022, 01:13 PM.
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I'm sure this isn't a new thing, but it's new for me. I decided to do a mash-up of blasphemy ribs and pork belly burnt ends using pork shoulder cut into cubes. I did a rough 2" cube and used my own rub blend to coat the cubes. Got the PBC going and settled in around 250 degrees. Put the pork on the grate and went 2.5 hours till I got some decent bark, then into a foil pan with some bbq sauce and covered tight with foil. Another 2 hours and done. I was going for a single bite, but they didn't shrink down as much as I thought they would, but still turned out pretty good. Great flavor and nice and tender.
Last edited by DennyWoo; January 2, 2022, 01:01 PM.Comment
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Just made this 15# brisket for a football tailgate. Naturally, it was a giant hit. Now making another one so I get to eat more! Not bad for my 2nd brisket!Attached FilesComment
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My dad always tells me ya gotta have pork on New Year's Day. I figured ribs count, right?
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Afternoon stack of John F Martin bacon on my Weber 26 inch Kettle.Attached FilesComment
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