Sprouts, bacon, pecans and garlic in the outdoor oven. Tough to beat it.
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Tough to beat that gorgeous brick oven!! 🔥🔥🔥♥ï¸ðŸ¿Comment
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Photos from this past weekend-
Good ol' BBQ chicken thighs for a quick Friday night dinner. Simple seasoning of Lawry's and pepper, Stubbs bourbon sauce with added honey, vinegar, and onion powder.
Prime brisket from Costco:
And beans with tomatoes, left over brisket, eggs and spicy Italians
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I make a few casseroles to help feed the needy in Baltimore. My church has a couple of canned recipes. I elaborate slightly, hopefully making them tasty. I have been using their chicken recipe that calls for boiled chicken pieces. Boiling the chicken dries it out, so I slowly simmer them to temp. This time, however, I cooked 24 pieces in two batches in an Instantpot. The first batch was legs and the second batch was thighs. It was way better than simmering. The chicken was tender, moist and just about perfect. But what impressed me the most was the gelatinous juices I got from the cook, pictured in the background. Some of that went into the casseroles and the rest into my freezer. Yum-
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MsTwiggy IP: 2 cups of water, chicken on a trivet. High pressure, natural release. Legs can get by with 8 minutes, maybe less. I did the thighs for 12 minutes with natural release, but the thighs were packed in tight. If you don't care about the chicken, you could probably squeeze every drop of golden juice from the pieces with a 20 minute cook, NR.
Casserole- cream of mushroom soup, rice, that golden stock and mushrooms, topped with onion soup mix and paprika, baked covered then browned. -
MsTwiggy- Casserole details- 2 cream of mushroom soup, 1 1/4 cups rice, 1 1/2 cups water (I used that golden stock) and 1 can or jar of mushrooms (jar is better sautéed fresh is best), Chicken 10+ pieces cooked, topped with onion soup mix and paprika, baked covered 350º 45 min, 30min uncovered to brown. For my family I spice them up a bit with cayenne and add a veggie.
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2 birds one kettle. One for chicken pie and the other for chicken mayo sammie's (sammie's are referred to as sarmie's in RSA)
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This is a bittersweet smoke. I am making this Brisket for the Celebration of Life for a member of the church I used to attend. It is with sadness that this Brisket is made but it really is in honor of a life well lived and a man that was loved by many.Attached FilesComment
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Burgers tonight. 13 days my kidney stint comes out
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Fish after a day at the Beach last weekend. Halibut Cooked on the Gasser with steamers.
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It’s tomato season in our backyard!Comment
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A little different twist on dinner tonight. A really hot day in Minnesota so I had to cook inside. Cilantro Rice and Pork Bowls made with a few things from the garden. There's even a little chopped cabbage hidden on the bottom. Topped with Bacon Ranch Dressing and a sprinkle of Hardcore Carnivore Tex Mex Seasoning.Last edited by Skip; August 2, 2022, 05:00 PM.Comment
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On Sunday, Reds Fan 5 mentioned creamed shishitos in his tri-tip post. I found that to be a very exciting thought and got even further excited when I read the recipe and saw that it works well as a pasta sauce. Needless to say, on yesterday's grocery trip I picked up some shishitos. I had a pound or so of boneless skinless chicken thighs in the freezer, so I thawed them. And so tonight, here we have pasta with chicken and creamed shishitos. This could well go into regular rotation here at our house. I'm also starting to think about a version with Hatch chile instead of shishitos, too.
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Birria tacos and Elote for Taco Tuesday
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DTro I haven't seen Troutman's recipe but I will check it out. I used STCG's recipe https://www.thecookingguy.com/cookbo...midtru?rq=birr -
One of my favorite tacos. Place here in town called Ruby's Tacos makes the best around, yours look as good if not better. Where is the consume'?
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I give you pork pamplona: an Argentinian-inspired dish in which pork tenderloin is stuffed with dijon mustard, fire-roasted red peppers, diced ham, and Boursin cheese, then wrapped in bacon and smoke-roasted at 400 F until an internal temperature of 145 F.
It's from episode 306 of Steven Raichlen's Project Smoke: https://barbecuebible.com/recipe/pam...rk-tenderloin/
Here's everything layered into the pork tenderloin. It is difficult to resist the urge to overstuff it, so many tasty things inside.
All wrapped up and ready for the smoker! This goes together fairly quickly and even lends itself to being made ahead of time. Mine relaxed in the fridge for two hours before I fired up the smoker.
We are just about done.....I did mine on the Chimp, keeping with the theme of an easy weeknight meal.
Don't put too much pressure on the tenderloin or the filling will fall out. Just hold it tight enough so you can slice through it. (And don't forget to snip away the strings as you go!)
And if the filling falls out? Just spoon it back over the top of the sliced pork!
This was incredibly good and so easy. I really liked how the dijon mustard, Boursin cheese, and ham went together. Plus, it's all wrapped in bacon.
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Went on a very nice vacation with the family in the nearby Pocono mountains. Did some cooking at the rental.
Picked up a choice strip loin from Costco and cut it up into very hefty steaks. Not pictured are the two cheesesteaks made from the trim.
Pulled the two lamb racks from the "lamb in a box" that we bought a while back. Frenched them up and grilled them. Trimmed one of the racks down pretty close, the other I left most of the fat cap on the "back" of it.
Everything came out great!Last edited by gboss; August 2, 2022, 08:18 PM.Comment
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gboss. Hello! Those shots of lamb are incredible. In fact, you have inspired me to want to build a calendar comprised of photos like yours. Is there any chance you would allow me to use your photos in said calendar? If so do you have any high res versions. This is a pilot project, not for resale or public distribution. Just an idea That I want to see through. I will be certain to credit your contribution should you decide to participate.
Thanks,
Phil
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