Tri tip and squash tacos with homemade chimichuri sauce, Sriracha crema and from the garden: jalapeños, rosemary, oregano and basil.
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Well today I needed something more hands off so I made a pork butt in my PBC. I got a sampler pack of all the Oakridge BBQ rubs and I am so glad I did - they are all terrific. For this cook I used the competition beef and pork rub. It was very tasty! 🔥🔥🔥â¤ï¸ðŸ¿Attached FilesComment
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Some Beef Ribs Tonight, Grilled Fresh Corn, Steamed Beautiful Artichokes. I did not have time to smoke the ribs so I opted for the braise.
In the aluminum pan went: 1 small thinly sliced onion and shallot, about 3 cloves of minced fresh picked garlic, maybe 1/4 cup of apple cider vinegar, a few dollops of Sweet Baby Rays, maybe 3/4 cup of Beef Broth. I forgot to add wine. Foiled tightly for 2 hours at 325 more or less on the Weber 22. Then I removed the foil, opened the vents to reduce and added mushrooms and carrots until they were done.
I used 1/2 chimney of lit KBB on top of 1/2 chimney of unlit KBB in the SnS....Perfect temps for this dish.
The beef ribs were seasoned with Montreal Steak Seasoning and Henrik Hank's Beef Rub.
Fall off the bone tender, delicious with a nice rich flavorful gravy.
Last edited by troymeister; July 30, 2022, 08:13 PM.Comment
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We are in the middle of a heat wave so convinced the wife and kids to use the Treager to bake cookies instead of heating up the oven.Comment
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As mentioned elsewhere I've got a bunch of pork belly in the freezer and have been looking for something to do with it other than bacon. Don't get the wrong impression, I LOVE bacon, just wanted to try something else for a change. While searching the intertubes I came across Brian Lagerstrom's channel and he has a recipe for Banh Mi with Pork Belly that I decided I had to try. As with a number of his sandwich recipes this one also included a recipe for the buns that the sandwich is served on. Since I'm not really a baker, I almost bought some buns but then decided I'd go all in and make the buns as well. I'm really glad I did as they were outstanding!
The pork belly slabs. This was the only deviation from the recipe. Rather than cook them in the oven, I did them on the MGS 560 at 300*F for 3 hours with Weber briquettes and a split of maple. Rubbed with a simple Dalmatian rub where I cut back the kosher salt a bit and subbed in some Lawry's Seasoned Salt.
In the video Brian used a baking steel, a cast iron pan filled with boiling water, and a fancy baguette pan. I used a pizza stone, the cast iron pan, and an upside down sheet pan covered with parchment paper in place of the baguette pan (which I also learned about from one of his videos). I think, for my first real attempt at baking bread, they came out excellent. A nice crunchy crust, but not quite as crunchy as a traditional baguette (which was the goal according to Brian) and a nice soft crumb. They were just a little bit darker than what I was shooting for but by no means overcooked.
The finished Banh Mi with the pork belly, mayo, pickled carrots and daikon, cucumber spears, jalapeno slices, cilantro, mint, and his sandwich sauce which is just 2 tbsp each of fish sauce, brown sugar, sambal olek, and fresh lime juice. These were incredible, so good! I had 2 which isn't much of a surprise, but my wife also consumed 2 which is a lot of food for her and she's really not a big fan of pork belly unless it is turned into bacon. :-) Definitely on the "make again" list!
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A little BBQ chicken, baked potatoes, and some summer squash that I kinda turned into little "squash boats" full of melted cheddar cheese....
Put the squash cut side down over the fire in the SNS for several minutes (on the elevated grate), then moved to indirect to finish and add the cheese.
I think this is the first time I think I ever removed the water reservoir from the SNS Deluxe as well. B&B briquettes, as that was what was already out by the grill. I ran the indirect zone at 325 to 350, which meant all vents wide open on the SNS Kamado. Chicken got moved up from the indirect zone to the elevated grate to make room for the squash, and to get some char.
Originally I was gonna do Vortex chicken and give the Performer some love, but rain drove me to use the only grill currently under the pavilion and out of the weather...
And before you ask... I was just feeding two of us. This is last night's dinner and probably today's lunch or dinner...Last edited by jfmorris; July 31, 2022, 05:44 AM.Comment
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Baby backs with meatheads Memphis rub and Lexington dipAttached FilesComment
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It's the Bomb! An onion bomb that is. I found this recipe on Armadillo Pepper and tried it this weekend.
I did not add jalapeno to the mix and only used hot sauce on the one meant for me with good results. That coupled with a fresh garden tomato/cucumber and basil salad made for a nice meal. Next try I will make it more like a meatball with bread and milk added to the meat to make it a looser, possibly add some parmesan.
Cook was on a Weber with the Slow 'N Sear.
Max the greyhound was not impressed.
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Church picnic/potluck today. After I preached I cooked burgers. The Pit Boss Griddle got a lot of looks, especially when I folded up the legs and loaded it into the back of the Flex. Lots of guys going back for seconds, and my wife was sitting by the trash cans and didn't notice any getting tossed so they must not have been too bad. Actually, got a lot of compliments.We had a beautiful day.
I love church potlucks. First one since prepandemic.
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Rainy Sunday bread and gumboAttached FilesComment
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Finally decided to stop being intimidated by the picanha in my freezer and cooked it today. Sous vide for 7 hours at 136 and then a quick sear on the grill. So tender. Would definitely make it this way again.
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Chicken parts on the grill tonight with my poultry rub.
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