Did a plate of Prime short ribs from Wild Fork today, and they were superb. Dry brined overnight, house beef rub, 1 hour on "smoke" low-T setting, pulled & wrapped & into the kitchen oven after the stall (t-storms in the forecast). Incredibly juicy and tender, lovely bark, very happy with the results
Needing to use up some stuff from the previous week's cooks, I decided to do some fajitas....in naan. They turned out fantastic!
This is also the first time I've marinated in pineapple juice. I've been wanting to try this due to its purported tenderizing qualities, but didn't really want the pineapple flavor in there, so I've been putting it off. Well, I had some pineapple juice I needed to get rid of, so I whipped up a quick marinade of equal parts pineapple juice, lime juice, soy sauce, and avocado oil. I marinated the flank steak for five hours.
I had intended to pat the steak dry before I put it in the cast iron, but forgot. So I was hit this immediate wave of sweet pineapple. Great, I thought, this steak is going to taste like a big Dole pineapple. However, once everything was said and done....I couldn't detect any pineapple flavor at all. That was cool.
And wow, did it ever make this steak tender! There must be something to this! This is a piece of flank from a larger piece and that original piece I did a few weeks ago was not this tender. Maybe pineapple juice is in my future.
Here we are getting happy on a ripping-hot cast iron skillet.
My layers are the steak, cubed up, a jalapeno-poblano sauce (in HEB it is That Green Sauce), diced red bell pepper, diced fresh jalapenos, diced onion, cilantro, and a splash of lime juice. You can see I nailed the doneness of that flank.
Here we are all plated up. Those naan made some really tasty taco "tortillas." Very fluffy!
I had a coupon for Meat n Bone, Wife was out of town this week (and doesn't really like ribs, and hates beef ribs because the fat), so I did what any temporary loner would do and bought myself some wagyu beef back ribs (and some other stuff). Can't wait to use up these bones later down the road.
Rubbed in Meathead's red meat rub (really tasty stuff), smoked until about 208 is when they probed right, and then served with an extra red oniony basil chimichurri.
I've not seen basil like that. I bet that chimichurri was out of this world delicious. Beautiful ribs too. Congrats on a tasty meal, even if you did have to eat it all alone.
fzxdoc yeah I was really iffy on the plant too, but I found multiple pictures showing leaves like mine. I suspect mine is growing a little funky because our temps were insane lately and they are getting direct light. When it was cooler it was producing thicker leaves.
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
So after all the drama of the "new" briquettes. Here’s my spares with tater salad and our take on elote. I used the BPS Money for these. I like the oak ridge stuff better or my "magic dust". That said, y’all advised me this rub is better on beef.
ribs half way through the cook
plated
close up…. I just tore those apart
overall, I was happy. Not about maneuvering the parts of Joe jr. And fwiw, it was niman ranch pork.
3 boneless legs of lamb. Seasoned with salt, Penzeys Italian Herb and extra Rosemary. Approx 2.75 hours in the PBC. Purchased on sale for about $4/lb and they will be vacuum sealed and put in the freezer for future use.
Super simple tonight...
I grilled some marinated chicken breast to cut up and add to salads that Mrs Finster prepared...
added some roasted zucchini, and Anaheim peppers from the garden... simple foods are often times the best
And saved room for some Breyer's vanilla smothered in fresh strawberries 😋
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.
Posted similar pics last year, but I can't help showing one of my personal favorite BBQ side dishes that I rely on all year around. I wish I could say I grew these, but I bought them from a local organic farm. Two bushels. My parents broke them, and I canned them today. 42 quarts for this year! I have green beans coming on in my garden, so I might get some more yet this year. The one thing I missed when we moved off the farm was my home canned green beans!
Quite the busy day you had. This reminds me of growing up, except my mom's kitchen was always small and steaming hot. Summer canning days were brutal, but that food always tasted great in the wintertime.
Jim White , Ha, no. I don’t keep a garden, I do tend to our herb garden ( that is over stating). But my wife plants and takes care of our yard and all the great in it. I’m merely a benefactor of it. I hired a neighbor’s son to mow for us this year, so she could focus on her plants.
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