I have been on a soup kick lately. I don't care if it's not winter/fall, soup is good.
Some clam Chowder for tonight and the next few days depending on how much I give to friends.
I've been looking for a rotisserie for a while and found a good deal on Facebook marketplace this weekend. I had to take it for a spin and wow, I've been missing out! Peruvian Chicken on the rotisserie was delicious!
Some time back a friend and I were having a discussion about recipes and how they come about. We agreed that most recipes are derivative having evolved from other recipes a cook might come across. Whether what you’re preparing is inspired by your grandmothers "best" whatever, or some celebrity chef on a cooking show, you have the freedom to make the dish whatever you want. Personally, when I tweak a recipe to be my own I try to credit the inspirational source, it seems only fair. For this meal I was inspired by another well known YT chef by the name of Chef John (yes, he has a huge audience).
His recipe is what he called "meatball on a stick" or a Kofta Kabob. It looked and sounded like a nifty cook. But, I didn’t want to do exactly the same thing so I took inventory of what I had on hand. Instead of the lamb portion of the meat I substituted chorizo sausage. Given that direction I replaced the parsley with cilantro and the five spice with cumin and added a bit of cinnamon as I have learned it makes "Mexican" style foods a bit more flavorful. To make the easier to control on the flat top I squared them up when shaping so I wouldn’t have to deal with rolling objects. Instead of Middle Eastern flatbread a flour tortilla fits the bill. For garnish a sour crème, cilantro and lime sauce as well as a fresh pico. So, here’s my Tex Mex Kofta.
Uncle Bob I wholeheartedly agree with you. EX: my brownies are a riff on ina garten’s recipe. I was inspired by another cookie recipe and now make my own nut butter for a cookie. And when I say nut butter, I am not being trendy. I was making this cookie before almond (enter nut name here) was mainstream. I will gladly send during secret Santa if anyone is interested.
We adapt because of regionality or too damn lazy to go to the store and you sub something. As long as we are eating good!
SheilaAnn yeah, that availability thing...one time when I had an abundance of parsley I thought, hey, no sense letting this turn to green slime, what can I make. Ah, pesto! Didn't have pine nuts either, so used almonds (love that flavor, no hardship). So parsley pesto with almonds it was...I'm sure it's been done before me, but still thought it was a good idea.
Uncle Bob that sounds like an interesting pesto! along those same lines, my wife made a shiso-based pesto while we were in Japan. That was really, really good!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Sockeye Salmon with green beans and cucumber salad. A perfect summer meal!
And tonight!
Green Chile Cheese Burger - Swiss cheese, LTO, and a spin on Shake Shack Sauce on each side of the bun to juice proof! Dang these were good! These were Bison Burgers, I forgot what ranch these came from but they were good! Used S/P and Garlic Jalapeno rub. Served with air fryer French fries
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
Been a while since I posted a dish….. riffed on my Bones Memorial Cook.
click beef ribs. Tanked for. 37 hours at 142.5. Cooled. Hit the Weber-SnS with a bit of charcoal and white oak. If y’all want the long version, let me know and I will post. Pea salad on the side. 2nd pic shows the bone looking like it’s upside down. I just wanted to showcase the cross cut.
And served MH sauce on the side. You know, because Meathead sauce.
MsTwiggy run, don’t walk to this process. Is it a safety net? Hells yeah. But the results keep me coming back….
Mark V I have the copy cat recipe from my old job if you are interested. Heck, I should just put it up. This is so tasty and you can riff to please your taste buds.
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
Reverse sear tri tip using the SNS , used Kamado Joe lump so there was enough fuel for chicken thigh lunch this week.. Sorry, my photo skills are a work in progress 😂🍻
Cured a flat this week, then smoked it yesterday. It was average, the flat did not have much fat. Next time will bring a higher grade flat or just use the point.
it was good, my brain just had a preconceived expectation, that was better. lol Just had a sandwich with fresh sourdough, pastrami, spicey brown mustard and some muenster cheese.
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.
Cue vegetarian jokes here. I do not claim to be anywhere near the vegetarian lifestyle, but I do love vegetables, and I enjoy cooking for all my friends, even the vegetarian ones. So I had my buddy over for a vegetarian lunch today and it exceeded everyone's expectations.
Jackfruit rubbed, smoked, pulled, and sauced.
And then I stuffed yellow bell peppers with tomatoes, blackened corn, mushrooms, green chilis, feta cheese, fresh green onion and basil from the garden, and then smoked them on the PK. Topped with fresh lime juice. I am so doing this one again...
Hey, I'm not giving up real BBQ, but I gotta say, cooking for vegetarians is not a bad thing!
fzxdoc I definitely enjoy using it. Guests are entertained as well. Next time I'm going to chop the meat a bit after it come off the skewers. I marinated the pork for 36 hours. I might have liked eating the leftovers cold from the fridge as much as the tacos.
Turned some of our leftover brisket into ragu. It's been in the instantpot on slow-cooked mode for 24 hours, last few hours with a splatter screen for some evaporation and reduction.
Did some Blasphemy Ribs for the first time yesterday. I used some BBBR that I had leftover from a previous cook, but otherwise followed the method. Did them on a kettle with oak chunks. They came out great.
Decided to pull a venison roast out of the freezer and use up some leftover sides. Thought I'd crust the roast with salt, pepper, granulated garlic, Thyme, Rosemary and Ajika for some bite. Trussed up and into the oven at 450 deg. for 15 minutes to set the crust, then inserted a probe and lowered the temp to 350 deg. Achieved an internal temp of 130 deg. then let it rest. Internal temp reached 138 degrees. Sides were leftover smoked cabbage, sweet potatoes and a homemade biscuit. I also made a blackberry sauce for the venison.
Put together some random ingredients for a marinade after I took these pork chops out of the freezer yesterday. Marinated in rhubarb mustard, maple syrup, sesame teriyaki, and an all-purpose seasoning.
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