We had an incredible day of friends here to help put up a gazebo after we had a bunch of concrete poured in my kitchen. I only know of of one way to help and say thank you. So I smoked two pork shoulders for tacos with fresh pico, sandwiches, etc. no photos of finished product, but this was on the way to it.
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Smoked some English cut short ribs on the performer with hickory and cherry chunks and some mesquite chips spread throughout the charcoal. Bite pic is of one of the three smaller ones that finished early.
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Broke down & bought a steak. It has been maybe a year or longer since I last had one.Comment
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Piri-piri chicken on the SnS kettle. Served with roasted eggplant with garlic anchovy sauce and rice.
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Grilled Salmon on the BGE for last night's dinner. Seasoned with Salt & MMD. Sides were Garden Tomatoes & Broccoli from the garden and Potatoes & Onions from the store.Comment
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Allon I'm not sure how that works. Hopefully someone will hop on and give a good answer. fzxdoc, as soon as I close top and bottom vents the BGE charcoal starts to extinguish but the ceramic shell stays hot for at least a few hours as it slowly cools. I've never measured the amount of charcoal used but my guess for one hour of cooking and then shutting down it would take a small starter chimney of lump??Last edited by Skip; August 22, 2022, 08:38 AM.
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Brussels sprouts are a typical winter side dish in Germany, usually served from end of November tip February. Best when it get the first frost.Comment
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Made some lunch brisket tacos from leftover brisket @PrestonD smoked while we were in WI.
I’m loving this griddle.
Yep, there’s brisket under there. Topped with lettuce, tomatoes, Queso, Mateo’s salsa and sour cream.Comment
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hoovarmin I stumbled onto Mateo’s while looking for a ‘gourmet’ salsa in my local grocery store a couple of years ago. Since it had ‘gourmet’ plastered right on the label, I took up the challenge and gave it a try. It’s a plus that Costco carries it in large jars. I love the smoky flavor.
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Blasphemy ribs with white corn:
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I guess my taco game is here to play. My daughter left the States today for a semester in Tokyo and she requested I make 'my' tacos for her departure dinner. I usually cook a butt in a crock-pot for carnitas. This time I tried a similar technique to the recipe by Kenji for making carnitas but changed a few things. I cut, dry brined, and lightly seasoned 7 pounds of country ribs. They were cooked for 1.5 hours over oak smoke at 225º with a pan to catch the drippings. At an internal temp of 140º, I put the meat into pans with fat and oil. They were covered and cooked at 275º for 1.5 hours. When done, I shredded the pork and cooked some of it under the broiler for crispy bits.
The tacos got served with elote, yellow rice, pickled onion and peppers, salsa verde from the recipe, some other green stuff, and watermelon.
Thanks to bmillin Attjack Spinaker mnavarre and IowaGirl for the suggestions on how to best tackle this recipe
https://www.seriouseats.com/no-waste...a-verde-recipe
​Seasoned and right onto the Bronco
​1.5 hours, IT 140º.
​Finished after wrap.
​Crisped under the broiler.
​Plated.
Last edited by DTro; August 22, 2022, 12:01 PM.Comment
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Doing a little meal planning for the week. Have a Click Akaushi tritip with Spiceology Cowboy Crust and a three bone "Country-Rib Pork Loin" roast, with Grilla’s AP rub. Smoked em on Blues Hog charcoal with some Jealous Devil XL lumps and a couple chunks of guava wood.
raised the coals to char the corn:
Oddly, the Blues Hog burned and the chunks kinda lit, but more on the bottom. Any rate, bit of fiddling and charred it up nicely.
served with green beans, and Virtue Cider Papillion apple wine, and a fine dinner had by me and the wife.
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Started out well. Some split loin chops. Very nice piece of loin.
Fire was too hot, got a bit scorched. Managed to get them over to indirect, a quick hit with bourbon butter glaze and managed to get them off before 150. We’ll see just how bad it is in a few! Oh well..get em next time!
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I'm always amazed at how quickly a piece of meat can go from undercooked to overdone. You were fast, but not fast enough, apparently, because that too hot-fire was a killer. We've all been there.
Too bad, because those were beautiful slices of pork. At least they were edible
. Next time they'll be perfect!
K.Last edited by fzxdoc; August 24, 2022, 08:54 AM.
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