Rotisserie chicken on Weber gasser.
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So tonight is an example of when having different smokers can really help out. I've been wanting to do something simple and "summery," so I decided on seared and smoked pork tenderloin with grilled corn. I originally was going to do this on my PBC, perhaps even using the split grate that lets you grate and hang at the same time.
Well, I ended up staying up until 3 am last night working on work stuff and by the time 5 pm rolled around and easy as the PBC is, I just wasn't feeling it. So I did the entire thing on the Chimp pellet grill.
Pork tenderloin was rubbed with a mix of mustard, brown sugar, smoked paprika, and garlic powder. Corn was husked and brushed with EVOO. On the grill it all went.
Here's what it all looked like nearly done, 90 minutes. (I did everything at 225 F. I wanted to try a low and slow and see how the tenderloin would come out, as I typically cook these around 350 F or so.)
While, to be sure, this had a small smoke profile and I was missing the sear crust on the tenderloin, this turned out really good! In fact, even without the crust, this is some of the best pork tenderloin I've ever done! Yay low and slow.
I drizzled with corn with a quick garlic-parm-butter sauce. Here we are all plated:
I wish I had felt up to doing this all on the PBC, but wow, I love that Chimp. Sure beats doing it in the oven.
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Halibut, roasted rosemary potatoes and shallots, with spicy cilantro-lime slaw.
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Just like his old man, Bobo's first time grilling and he did some burgers. And just like his old man, half of them ended up burnt. 😂Attached FilesComment
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Part of this is a repeat for me. A copycat recipe from a favorite, now closed, restaurant in Scottsdale. Exotic mushroom pan fry. Mixed mushrooms sautéed and finished with chipotle cream served over polenta. Topped with tomatoes, avocado and cotija cheese. BF wanted meat, I added a small sirloin cap from click. We LOVE this dish!
avocado was overripe, so not sexy. Usually it’s diced.
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Crosscut porkleg.. grilled potatoes and veggies
topped with whiskypepper sauce..
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Last edited by Elton's BBQ; June 18, 2022, 01:30 AM.
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Home for a few weeks and decided that a tri-tip was in order. The meat came from Click Akaushi. Very simply done with salt, pepper, and granulated garlic. 250° in a Weber Kettle with B&B briquettes and a few Red Oak chunks. After an internal temp of 120° was reached, about 1.5 hours, it was reverse seared until the meat hit 128°.
Very yummy.
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Well, sometimes, you want a hamburger, and your wife wants a "hamburger steak" with mushroom gravy. So you eat "hamburger steaks" with mushroom gravy...
Formed 2 pounds of beef into 1/3 pound "hamburger steaks", seasoned with Hank's Signature Steak rub, and sautéed some mushrooms and made a gravy, all on the Camp Chef flattop, on what was probably the hottest day of the year so far here in Alabama. Boy, could I feel the heat coming off that cooker! But better than heating up the house...
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texastweeter I am not sure how to take that! Either "OMG you wasted time cooking that and weren't too embarrassed to post it?" Or else "OMG I like portobello mushrooms and an excuse to eat them"...
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Got over my jetlag in time to cook a nice Lamb Sirloin on Sunday.
Came pre-seasoned from Aldi. It seemed like 2 pieces (broke apart as it was thawing, so I'm not 100% sure if it was intentional or it just separated on a seam).
Reverse sear.
Served with steamed broccoli, baked potato, white corn (Florida), braised peas and lettuce (peas were local and fresh), and an amazing salad that cboss made.
Lamb was good. Peas and lettuce were very delicious, but the star of the show was the salad.
Escarole, farm fresh local strawberries, honey goat cheese, toasted pecans, and homemade sherry vinaigrette.
Some of the best strawberries I've had (photo is 100% unfiltered):
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Brisket leftovers round two... taco sliders. Cubed the brisket, reheated in a pan with lime juice and taco seasoning. A little Pico and cholula and good to go. (Got walmart mild Pico since my cilantro went to seed and they didn't have any fresh cilantro... this stuff is far from mild, even loving hot stuff this shoulda been labeled VERY hot)
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Last nights pork steaks. Served with cauliflower cheese casserole, and baked taterAttached FilesComment
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I did smoke-roasted garlic-parmesan red potatoes. This is an old Malcom Reed recipe: https://howtobbqright.com/2015/08/05...oked-potatoes/
First, you cook up some bacon. Then in some of the remaining grease you add in your quartered potatoes along with a drizzle of olive oil, salt, pepper, chopped parsley, and an entire head of garlic. Roast away at 300 F for 90 minutes. Top with crumbled bacon, parmesan cheese, and scallions.
Wow, doing this in bacon fat makes this and the roasted garlic gives it an otherworldly mild sweetness. Mmm.
Served with some of the leftover pork tenderloin from last night.
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I grilled up some tequila-lime chicken for lunches. Without a dinner plan and cilantro-lime sauce in the fridge I figured tacos would be the way to go. I also had some Mexican rice in the fridge that needed eating.
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