Risotto with leftover smoked roasted chicken and mushrooms.
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A neighbor​​​​​​’s recently married daughter and husband are moving to Colorado. He is from Ecuador and was interested in trying American BBQ. I delayed long enough and got to work this last Saturday. 10 lb pork butt, 2 racks of St Louie’s and a couple of pounds of pork belly.
No time for my normal 2 or even 1 day dry brine for the butt. The meat was still frozen in the core the morning of as I sliced it in half. Caribeque AP rub with another layer of Calypso Kick.
The ribs got Caribeque Honey Heat with another layer of Calypso Kick.
The pork belly got, well, you know all those bottles of rub we all have with barely enough to use? I dump them all into one bottle. The belly got this.
Butt halves went on the PBC grate first thing in the morning. When they came out of the stall, aprox 7 hours, I placed them in foil pan, covered, and into the oven to finish.
I reloaded the PBC with some new KBB, let the smoke clear, and hung the ribs.
The pork belly went on the Weber using a Weber basket for charcoal holder. This gives me a little more room for meat than the SnS. 2.5 hours in the Weber and into a foil pan with some butter, honey, BBQ sauce and into the oven for an hour.
Amazingly, this all came together and was finished by 7 pm. I might of gone a little to heavy with rub on the ribs (I think) but everyone like my pork festival.
Last edited by HawkerXP; March 7, 2022, 09:16 AM.Comment
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Traditional South African dish Bobotie.
Served for first time on Ramen noodles (no rice, besides that I like noodles).
Was going to add some smoke but the weather did not permit.
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Dr. Pepper those are fresh curry leaves I have a nice big bush. Not that easy to grow. The recipe calls for bay leaves or lemon leaves but these leaves do just as good.
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Took a cue from 58limited 's playbook and did some Filipino Pork Barbecue skewers over the weekend. Kind of labor intensive but it's my Filipino wife's recipe and it came out pretty darn good, I sure wasn't hating on it. Cooked the skewers over live fire using cherry wood splits on my Gabby's grill. Will do this one again for sure !!
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Dr. Pepper You take a whole pork butt and slice it into 1/4" slices, make of a marinade of about 12 ingredients, marinade over night, lay them out on drying racks for a couple of hours, make up about 18 skewers then cook. The actual grilling only took about 20-25 minutes. Nothing was hard, just took a while for prep.
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I just bought a new Dutch oven and christened it with braised short ribs and vegetables in a red wine and beef stock sauce.
Served over jalapeno grits and mushrooms that are one of my favorite sides my wife makes.
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Time for some Ket-chup --
Last week, I sliced a flat iron steak thin for some Teriyaki. From this point forward, I will search out flat iron for stir fries and fajitas.
On another night reversed seared some Costco bone-in chops. Dry brined for almost two days. I dusted them with a mystery homemade rub found in the spice drawer and slow-smoked them on a weber kettle over a few pieces of oak. Pulled them at IT of 134º, rested, and seared. Served over a salad and slaw. They were super moist and flavorful. Maybe it was because of the long dry brine.
Also, last week, I broiled a piece of salmon using a recipe inspired by Dr. Pepper sea bass post. I used honey instead of brown sugar because that is what I had. Served with mixed veggies over spinach. The fish took on a few more degrees of heat than I like, but the crust more than made up for that.
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tbob4- I would consider this piece of salmon a little overdone too. I like it 125º-130º. But the caramelized crust on this rocked.
texastweeter - It's here if you're ever in the area.
Troutman Thank you!
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Made a Torta Ahogada, a Guadalajaran drowned sandwich. Made the Mexican sourdough rolls, Birotes Salados. Used smoked pulled pork, pickled red onions, avocado, and queso fresco. Smothered with a spicy tomato sauce and a salsa.
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Steamed Corn Beef, sliced thick for Sammi's
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Wonky work schedule moved steak and salad Sunday to Monday.
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Last edited by RonB; March 7, 2022, 06:19 PM.Comment
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Best Shrimp Tacos Ever.
I Marinated gulf shrimp for about an hour in vegetable oil and Sazon. It’s my new favorite all purpose seasoning.
I cooked the shrimp in a skillet on my stovetop.
I made an Avocado cream with:
2 avocados
1/2 cup sour cream
Juice of 1 lime
1 clove of garlic finely diced
Salt and Pepper
This is under the shrimp
Finished off the taco with finely shredded cabbage, La Victoria green taco sauce and a squeeze of lime.
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Defrosted two large boneless prime rib steaks which I had previously frozen after dry brine and pepper, when I realized I had too much for that dinner.
This time the rib steaks were front seared over wood splits. At the last minute I panicked that there wouldn't be enough and put a frozen small tenderloin directly on the grill.
The tenderloin, being so lean, I used the 'black gold' from the rib steaks to baste the frozen hockey puck.
Then put all three inside the oven at 1800 convection with a Thermoworks probe in each one, set at 134. The largest took about an hour to reach temp. Kept them in the warming oven at 135 until the last one done and everyone ready to eat.
Board (& table) chimichurri sauce, Serious Eats potatoes and SE SV carrots with butter/maple syrup/brown sugar (magic temp of 183F). Butter lettuce/arugula/pear/avocado salad.
https://www.seriouseats.com/potato-w...recipe-5217319
https://www.seriouseats.com/sous-vid...carrots-recipe
Last edited by Dr. Pepper; March 7, 2022, 10:34 PM.Comment
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Troutman When you write that the 'Steaks are on point', it reminds me: In Chile, to order a medium rare steak you say you want your steak cooked 'A Punto.'
And, if you want it rare, they call it 'A la inglese.' Those savage English!
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Air fried cod, taters, and asparagus.
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I’m interested in the cod also. I pulled out two pieces from the freezer tonight so we can have them tomorrow for dinner. -
I dipped the cod in flour, then egg, then into panko-parmesan seasoned with old bay and garlic powder. tbob4 ssandy_561
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Classic Italian - The Series - Bolognese with Pappardelle
Thought I'd embed a mini-series about classic Italian dishes most of us are familiar with or cook on a regular basis. Although I love cooking barbecue, cooking indoors remains a passion of mine as well. First up is a pasta dish from Northern Italy around the region near the city of Bologna. Known in Italy as ragu alla bolognese or often just called ragu, it's primarily made with a meat based sauce. It's classically cooked with a soffritto base (onion, carrot and celery), white wine, milk or heavy cream and with (or classically without) tomatoes (which I do prefer). It's simmered over a long period of time until it reaches a rich, thick consistency.
Served with some sort of flat noodle such as tagliatelle or pappardelle, it's a richer and heartier pasta dish then it's southern cousins. A recipe that has morphed into a few variants, it's well worth the time to cook on the last of one of these winter days during a lazy Sunday afternoon. So cook up a pot for friends and family and enjoy this classical northern Italian dish !!
Addio per ora !!!
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