Haha yeah, a baked potato stuffed with brisket. Got the idea from chuds bbq. Pretty simple and a great use for leftover brisky.
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Eggs and bacon..
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Stir Fry supper last night.
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Ginger Pork (Shogayaki) and some stir fried veggies over rice
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Breakfast BLT, which adds a fried egg and a thick slice of sharp cheddar. And a Sumo orange. Sumos will only be around for another week or so.
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My daughter just got wheeled off for a planned major surgery, so the other day I made a bunch of freezer meals for us. The big ones were pulled pork and chicken enchiladas with sauce from scratch, all pre-portioned before freezing and they just take a few minutes in the microwave for a quick meal.
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I had the Big Green Egg loaded up last night. These are 2-Ten Pound pork Shoulders. Rubbed these down with Meat Church Holy Voodoo rub. Great stuff!
After smoking I put them both in my 12 Qt Dutch oven, aka "The Iron Maiden". I cut up 4 onions and a ton of garlic. Added Cumin, chicken stock, some rub and cooked that down before adding the smoked shoulders. I'll take the whole thing down to the sauna tonight and cook this baby down with some fresh coals from the fire. Gonna be a great night for tacos and sauna!
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8 pound pork shoulder. Couple shiners (butchered some bellies for bacon) and meatballs. No pics but used up the last of the heat for a pound of boerewors.
Dry brined pork for 30 hours then applied rub and let it sit in the fridge uncovered for 24 hrs. First time doing the rub this way after reading Spinaker mentioning helps with a better bark.
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The pulled pork was not as moist as usual and was wondering if it had anything to do with all the "purge" as seen in pic bellow. After only a dry brine I don't recall seeing this much moisture.
Do have a Potjie Pot (Dutch oven) unfortunately no sauna.
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It looks really good, and I would be inclined to believe it might have had more to do with that particular pig and the amount of fat it carried than what you did. I think if you took a poll most of us have had at least one butt that was drier than normal, even when everything we did was the same as always. If you prepared and cooked it a second time and it turned out dry, then you might need to look at adjustments.
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Several weeks ago my wife wanted salmon, but I didn't, so I bought a ribeye. My wife prefers filets, so that's what I usually buy. Anyway, I try to find whatever steak I'm buying that's bigger than what I want because SWMBO always wants a bite or two. I gave some of my ribeye and she really liked it,
Fast forward to yesterday and she asked for a ribeye for dinner and I said sure. She may now be a convert 'cause she kept saying how good it was.
Also, I was out of sandwich bread, so I made a loaf today - my usual Japanese milk bread.
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Sometimes ya just got to! (Popeyes)
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My favorite too, Popeyes Spicy, red beans and rice or their mashed taters and gravy. That gravy is killer. -
I was working as an apprentice electrician back in the late 80's. Popeys had an electrical issue and I had to break a wall to find a bad wire. It was over the food prep area. I told them I had to use a hammer to break a hole in the wall and asked if they wanted to cover up the food or move it. They said no. I bashed my hole and plaster, paint, and other debris went straight into the batter and all the other stuff. I'll never eat at Popeye's again. LOL.
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Wife got taken advantage of I think. Pretty sure these are NY strips, but definitely not ribeyes. Gonna complain to the store, but doubt I'll get recourse... 20 bones down the drain, but still a good dinner.
Reverse sear to 110, all the meat in the MAK warming box until time to grill. Steaks went on at about 118IT and 585F grill temp, 30 second flips until 128IT, pulled and quick flips on the brats. Greenbeans cooked in butter and garlic.
Also tried some new pellets, haven't checked ash production yet, but smoke and flavor was noticably heavier than lumberkack Hickory. I almost wonder if there are flavor additives, though they claim "Unlike many of the popular grilling pellets today, Papa's pellets contain absolutely no binders or hidden chemicals".
They did good on the ramp up from smoke to grill, but did struggle after 450, but 450 is plenty hot enough on the MAK to grill but not sear.
Last edited by ItsAllGoneToTheDogs; March 1, 2022, 07:42 PM.Comment
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klflowers I wasn't 100% sure because the strips we usually get have a fat band about 1" from the tip of the steak, but these had that hard inedible fat that strips do along the back so I was leaning that way. Nothing like paying 18.99 per lb for a 9 per lb steak. Wish I woulda been at the store when the wife went, she did good on steak thickness, just got taken advantage of by the butcher and that pisses me off.
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Garlic, finely minced green onion, warmed up in butter & peanut oil to get the aromatics going. Then added shrimp and more butter into pan, finished off the pasta in the butter and herb oil mix, grated parm over the top, and green onions to top,
Last edited by Richard Chrz; March 1, 2022, 07:57 PM.Comment
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Troutman it’s such a great meal, even better, it’s is just so easy that we have been doing this almost every other week this winter, or at least it seems,But any reason I can find to eat pasta, is a good reason.Last edited by Richard Chrz; March 2, 2022, 02:48 PM.
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Feeling New Orleans today. Chicken and sausage gumbo and New Orleans "Barbecue" shrimp.
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