Woke up motivated so breakfast frittata. Canadian bacon, spinach, cheese, and chives.
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Last night my lovely bride put together birrias from scratch (except for store-bought tortillas). She chunked up a chuck roast, seared them in the dutch oven, then low and slow all day in a wonderful sauce, which after straining ended up as the dipping sauce tableside. She shredded the meat and then fried them up with cheese in the tortillas with the CI skillet on the stovetop. I have only the plate, no photos of the process - when the Queen of the Kitchen is "in the zone", I know to stay the hell outta there...!
Served with a portion of what is now our "house black bean charro" and a Downright Pilsner from the amazing local craft brewery, Port City. Just outstanding!
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Continuing my summer goals quest to try different grilled chicken recipes. Came across this one that uses Filipino banana sauce and 7 Up in the marinade. Result was pretty good. Interesting fruit flavor in the background but not sweet at all. Bok choy rice was good but gotta fiddle w the recipe to get it right. Made it in the rice cooker
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Attjack Cooked onion in oil then coated the rice and threw it in the rice cooker w stock and the Bok choy stems. Stirred in sambal snd the sliced Bok choy leaves at the end. Needed something maybe add some garlic to the onion. And more salt. But it’s deliciousLast edited by JCBBQ; July 10, 2022, 01:03 PM.
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Last edited by Attjack; July 10, 2022, 10:44 AM.Comment
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We have a Mennonite bakery in Butte County. Oh my gosh, they turn out breads, pies and pastries that come close to Richard Chrz 's photos.
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What with making boudin yesterday I forgot to post Friday night's meal: Elk flat iron steak, oven roasted potatoes, and cranberry beans made with black buck creole sausage.
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Final installment of my boudin post from above. I smoked a link this morning (and reheated the elk flat iron which was a bit rare on the thick end - I can't get over how lean yet tender this cut is). This is my best attempt at boudin yet, better than some commercial and restaurant boudin's that I've had. All in all, its good enough to serve to company.
I use less rice than the typical Texas style boudin. The brisket was cubed. Any shredding happened when mixing in my meat mixer, so you get some pretty nice chunks of brisket throughout the link.
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I got around to making these brisket, Mac N’ Cheese Egg rolls. Needless to say, these we a big hit! I served them with Rib Candy sauce and they were killer. Brisket, Mac N’ Cheese and a bit more cheese. In retro spect, I would have added cream cheese instead of shredded cheese but it was still excellent.
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It was past time for some smoked turkey breast. I decided to improvise this time and use the Franklin BBQ rub instead of my usual SPG. Stuck with the butter braise in foil, though.
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Looks really good Steve! I need to do that. How’d you like Franklin’s rub and his sauce? I haven’t tried it yet. -
I picked up the rub and sauce at HEB when I was in Katy a couple of weeks ago. I could sit and eat the rub straight out of the shaker and be happy, I think. I was too lazy to make the espresso sauce in Franklin's book, so I went with the store bought vinegar sauce instead. It is really good as well, but I regret not going to the trouble of making the espresso sauce. This one has hot sauce as an ingredient, so it could be a little spicy for those who can't handle a bit of heat.Last edited by Steve R.; July 11, 2022, 08:02 AM.
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I decided to try the beef chuck riblets from Walmart today. Rubbed with Killer Hogs AP and into the pellet grill for 4 hours. 3 racks were sauced with a bold pepper sauce and the other 3 were dry. Nice amount of meat on the racks and very tender.
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Grilled Halibut and vegetables. 41st Anniversary Dinner.Comment
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Paella, courtesy of barelfly . I really wish I'd tried this sooner. It was outstanding, and took a bout an hour of total cook time on the Weber kettle. I did the recipe for 5, to serve four adults and a 6-yr-old. There are about seven stray grains of rice left....
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I had company this weekend. We had smash burgers on the first night and tri-tip fajitas on the second night. Of course we had some chips and dip. My wife said "I guess we should have leftovers for dinner". I agreed but decided to experiment. It is really good. I mixed the leftover ranch dressing with Sriracha, sour cream and a bit of thousand island dressing. The hamburger was crumbled and put on the griddle with the fajita mixture. It was on high for about two minutes.
Last edited by tbob4; July 10, 2022, 05:47 PM.Comment
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Ramen with gochujang and kimchee. The broth was homemade and the chicken came from the bird used to make the broth. This recipe was a slight mod from Marion's Kitchen, which Attjack and mnavarre graciously turned me on to. Unfortunately, I mistakenly thought I had scallions and didn't, so no garnish to make it pretty, but it was fantastic. The bread is the first boule from my starter, Pain De Campagne from the Forkish book. Best one yet.
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Jerk chicken
Jerk marinade
2.9 lb FR chicken, spatchcocked.
Marinade bath.
Onto the smoker after after 24 hour marinade bath.
Resting for 5.
Served with SV corn on the cob.Comment
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hoovarmin, Thanks! I thought it was delicious. This is an adaptation of a S. Raichlen recipe. I used 2 habanero peppers in place of the scotch bonnets which aren’t readily available at my local grocery store. I also used molasses instead of brown sugar (mutually exclusive options). I did not have pimento wood/pellets so used a Traeger combo of sweet maple, hickory and tart cherry for the smoke. It had the perfect amount of heat for us and was super moist.
But will do, in due course!
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