Some smoked shrimp......shrimp marinated in cilantro, garlic, lime juice, sambal oeleck, and olive oil. Smoked at 250 F for 30 minutes, basting with melted butter. Served with broccoli and brown rice.
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Gochujang chicken thighs and miso corn. Good stuff.
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Gonna be firing up the Brisket/Mac N' Cheese Egg Rolls again this week end. This time I am adding cream cheese instead of shredded cheese. Then I am going to use warm Tiger Sauce for the dipping sauce. Should be a hit up north!
But for now, here are the shoulders I smoked up for Carnitas tonight.
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Inspired by this: https://www.seriouseats.com/grilled-patty-melts-recipe
I used seeded rye and Muenster cheese. Everything done on the Weber, even the onions. Picture is not the best, but after one bite, I knew I wanted to share.
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First time spare ribs on the joe jr (and in my life, now that I think about it). got a lot of great advice from the members… and proceeded not to use any of it haha. Next timeAttached FilesComment
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SpatchCock Yard Bird
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Yesterday was my 6 year anniversary. I made some comfort food because thats what my spouse loves. Chard pie for dinner, red velvet cake for dessert, and as a gift to "us" a set of Casa Dragones Sipping Tequila.Attached FilesComment
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NY strip sous vide at 131 then dusted in oakridge carne crosta and seared on the napoleon gasser. Home made creamed spinach and pan charred broccoli. Nom.
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fzxdoc thanks Kathryn. Costco usda choice strip. Ive found salting, vac sealing and freezing then sous vide for 2 hours feom frozen at 131 before searing produces consistently great and repeated results. Pretty much my go to for 1.5â€+ steaks now
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Ok. So not as pretty as kjbarth ‘s, but it tasted pretty good! I didn’t cut the veggies thin enough, but made it work. Smoked Guac and hasselback fajita chicken on the new to me woodwind. Only my second cook on it, so I’m still learning and adjusting to the much lighter smoke profile. Family liked it though and I will do this again!
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RickyBobby for the guacamole, just oil, salt and pepper until charred? I want to give this a try! -
SheilaAnn , that and sometimes I give everything just a dash of cumin and chipotle. When I do it on my kettle with SnS I let everything roll on the cool side and take on some smoke for a bit and then I go hot side for some char. I didn’t char anything when I used the pellet cooker, but I did let it run longer in the smoke. Both are great, don’t know which I like better! Full disclosure, I really don’t know what I’m doing when making Guac. I just guess and mash. Lol! Can’t wait to see yours!!
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Prosciutto wrapped sea bass with brown butter sage sauce
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It's a paella kind of evening ...
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Did you get all the tasty crunchy bits on the bottom? Or did you have to share? -
WillTravelForFood - Shared ... although perhaps not quite as evenly as it could have been 😎
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I did a vortex chicken wings cook tonight with some corn on the cob. Nothing fancy but I just got my first taste of Meatheads new BBQ Sauce. I’ve been wanting to try it, and after I heard it’s now available on Amazon, I ordered some the other day and got free shipping. I’m not the kind of guy who goes around giving compliments unless they deserve it. Occasionally, if I don’t like something, I’ll just keep it to myself. This would be one of those occasions….if warranted.
This stuff is really good folks! I love it! And I promise you, I ain’t just saying that to please the boss. 😂 I first tasted it out of the bottle, thought it was pretty good. About 5 minutes or so before they were done, I applied the sauce. After eating it on my cooked chicken wings, the flavor just blossomed. It had a really good KC Sauce flavor. If I had one little nit pick, it wasn’t spicy enough for me. But that was definitely not a deal breaker. I used a fairly spicy rub on the wings before cooking. The combination of that and Meathead’s sauce made it perfect! I’m pretty picky when it comes to BBQ Sauce, folks this is a winner!
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fzxdoc Sorry, I just saw this. It had just a tad of sweetness out of the bottle, but didn’t notice it after applying to the wings on the grill. I think it’s neutral enough spicy and sweetness wise, that it will appeal to most people. Next time I try it, I’m gonna leave off a rub to get a more accurate taste. But it worked perfectly with the rub on my wings.
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Picked up a Tomahawk Ribeye yesterday, dry brined it last night & reverse seared it this evening. Turned out awesome.
These beautiful up-close brussel sprout pics are dedicated to Panhead John , because I know these are the kinds of photos he cravesAttached FilesComment
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BradNorthGA re: Brussels sprouts. 1. They look fantastic. 2. 💕PJ reference.
We will get him to like these if it’s the last th8ng we do. 🤣🤣🤣🤣Last edited by SheilaAnn; July 16, 2022, 12:07 AM.
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This is a Steven Raichlen recipe I've had on my todo list for several years: Garlic-Sweet pork chops (https://barbecuebible.com/recipe/swe...ky-pork-chops/).
You marinate your pork chops with an entire head of garlic, brown sugar, soy or fish sauce, honey, ginger, rice wine, and sesame oil.
I originally wanted to do these on my Weber Kettle direct-grilled, but some much-needed rain moved me to do them on my Chimp pellet grill. (Which worked out well, also kept the garlic and sugars from burning.)
These turned out okay...not great. In the recipe Steven lists using soy sauce or fish sauce. Well, I hadn't used fish sauce in a while, so I chose that. What I should have done is cut the amount of fish sauce down by quite a bit! There is a 1/3 of a cup of that stuff in the marinade and I went five hours and probably shouldn't have gone any longer than two.
The pork chops were very garlic forward, but also very fish sauce forward. Now, I like fish sauce, but this was a bit much of that. I think they would have turned out better had I just used soy sauce (or perhaps half and half). Curiously, any sweetness from the honey or brown sugar was absent. I ended up putting honey on top after plating to compensate.
Ironically, these pork chops turned out to be the most tender and juiciest I've ever done. (Probably in large part to the marinade being a brine.)
Here they are getting happy on the Chimp. These cooked fast at 350 F, only about 30 minutes to hit 145 F.
All plated up.
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