I guess this falls under the category "Show is what you plan on cooking" 😄
Got my hand on some prime time pork belly, 5 kilos to be exact. Trimmed it all up, dry brined and vac sealed. Ready for one of two catering events I have planned. One on Friday and one on Tuesday. Gonna be a busy day by the fire 👌
I give you leftover brisket tacos al carbon! Leftover brisket flat, chopped, placed in toasted flour tortillas (made fresh by HEB, of course) and covered with a spicy jalapeño-poblano sauce. Very, very yum!
(And yes, I am about all brisketed out! Rest goes in the freezer.)
A) you are doing brisket leftovers correctly! B) I absolutely LOVE those HEB flour tortillas. When we went there for our shopping, I made a beeline for where they had the little cut up samples out, and helped myself several times while were in that end of the store
My first attempt at a picanha, and it turned out amazingly well. Mind-numbing levels of detail right here. Did this as a whole roast, low and slow (including an interlude on the low-T "smoke" setting of my p-smoker) and then seared raging hot. Really spectacular flavor and texture, smoky, juicy, tender, mwah! *chef's kiss*
Just made quite possibly the best burger I have ever made. 27.5% CAB chuck, 27.5% CAB short rib, 25% dry cure bacon. Ground on course, then added pepper, onion, garlic, brown sugar, paprika, chipotle, and dark brown sugar. Chilled, then regrouped on small die. Chilled again. Used burger press to make 6oz patties. Chilled. Salted just before geill. Seared on medium high heat 4 mins a side on gasser. Bun greased with bacon grease and toasted, then burger glop, spicy dill pickles, pickled red onions, iceberg, pickled jalapeños, and extra sharp cheddar. Sorry, not many pictures, but I'm fat and happy right now, so I don't care about your judgements...I may have eaten 3...
I had Salsa Verde left over from carnitas the other night so I marinated some chicken breasts in it (with other additions including ghost pepper from texastweeter olive oil, lime juice etc).
They went on the EVO because I wanted to melt Monterey Jack on them.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Pulled Pork Nachos on the MAK. Nothing too special but tasted good. As you can see Adults on the left with onions and peppers and plain on the right. It was the culmination of a week long visit of our Family including our four Grandchildren ages 4-11. Every meal included kid friendly options with lots of treats by Grandma. I know without pictures it didn't happen...believe me it happened. Lucky for us our Entire Family was here for a few of the meals. It only happens a couple time per year.
I believe you. When everybody including the five grandchildren ages 5-11 are there, I don't always have time to take pictures of what I'm cooking either. And the separate versions/menus. When everyone got together I used to have to take into consideration a diabetic, a vegetarian and a gluten intolerant. Now I'm down to just a celiac with a wife who also eats gluten free because if she eats gluten and they kiss it sets off a reaction, and a gluten intolerant. She isn't nearly as sensitive.
I am in Japan, so not really doing any cooking per se, but did go out with some colleagues to a yakiniku restaurant and you grill at your table, so that kind of counts.
I will try to edit later to include the cut names. Lots of really nice wagyu.
I have a shameful secret to get off my chest. I was lazy this past weekend and despite having a cabinet full of Rancho Gordo beans, I bought a can of Bushes. They were not good, even though I tried to do something with them. So to take away some of the pain I pulled out a bag of king city pink beans, and used this recipe, sort of https://www.foodandwine.com/recipes/...pinquito-beans They were excellent. My soul is redeemed.
Looks wonderful! I'm heading to the grocery, so added the ingredients to my list. I was looking for a side dish to go with some Tri-Tip, so this is it!
The snow's melting and the birds are migrating north and the flowers are popping up, it's time for a change...
Welcome to Show Us What You're Cooking Volume 25, Spring 2022!
Here's a link to the past SUWYC 24 (Winter 2021/2022) https://pitmaster.amazingribs.com/fo...nter-2021-2022 (https://pitmaster.amazingribs.com/forum/food
Last edited by treesmacker; June 19, 2022, 02:54 PM.
Reason: Edited to add link to my use of recipe...
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