Rare rainy day in SoCal, so a good day to cook inside. Louisiana barbecue shrimp in CI.
-
Beef satay with peanut sauce and a shrimp appetizer cooked over an open fire for a nice, quiet, anniversary dinner. Served with a quick pickled cucumber and peppers.
Comment
-
Smoked up a great big ol' bone-in pork butt yesterday, started on the SnS kettle with B&B charcoal and apple chunks, finished in the Pit Boss pellet smoker when my fire started to peter out - still in my first cooks with this kettle and learning fire management. But I may just adopt this as SOP, get some good hours of smoke on the meat and then transfer to the hands-free rig for the last hours, especially when I need the kitchen oven for other stuff as I did yesterday. Horses for courses.
This was a regular grocery store piece, and it turned out fantastic. Probed like buttah at the end, super juicy, tender, and smoky. And we have a LOT left over, yay!
You are getting hunnnnnnngrrryyyyyy....
Pulled & plated. Didn't get a photo of the bone, but it pulled free with a slight tug and was clean as a whistle.
Comment
-
An Indian Delight Tonight...Homemade Spicy Butter Chicken over Rice, Red Lentil Dal, Toasted Garlic Coriander Naan Bread.
Comment
-
Friday night Pad Kra Pao in the Wok inside. Can't wait to get my outdoor wok burner to get some serious heat going.
Saturday 2 big butts on the Big Joe. Rubbed with PBC All Purpose and smoked with Apple and Cherry. Turned out to be the best butts I've ever smoked. My plan was to vac seal a ton of pork and freeze it. In the morning we had no plans for company, but by noon the head count for dinner was 15. Had a great time watching the Alabama Tennesee game outside with family, absolutely thrilling. I cooked the sweet potatoes on the kettle with the vortex. The slaw was Malcom Reed's recipe, and the BBQ sauce was Huskee 's famous "Swarsh" recipe.
Last edited by hoovarmin; October 16, 2022, 09:17 AM.Comment
-
Mari Jo made a Dutch Baby Pancake this morning.
My contribution was to cook the bacon.Comment
-
I really want to cook today, but I am helping a friend take down an old oak that has given up the fight. It will make great fuel for the sauna this winter (I already have tons of oak for cooking) but it would be nice to have a brisket going, that is for sure. Everyone else get some smoke going for me!
Sabrina is going to be making us rotisserie chicken enchiladas for the worksite, so I won't go hungry......but you already knew I would have that worked out.
Comment
-
This morning's poolish bread bake.
Mari Jo made a panzanella salad for lunch.
Comment
-
Thanks hoovarmin . I'm really digging this Forkish book. I wish I'd gotten his book first and Reinhart's second as the former seems to emphasize technique or method over artistry. They're both excellent books but learning using Ken's book would have probably saved me some baking frustrations over the last 10 years.
-
-
Sunday Breakfast Burrito with Mexican Crema! 🌯
Layered in scrambled eggs, cooked & cut up breakfast sausage, cooked hash browns and shredded cheddar cheese. Wrapped it all up in a tortilla before toasting in a hot pan for a couple of min per side, served with Mexican Crema! So good!​Attached FilesComment
-
Thank you very much HotSun. Greatly appreciated. Thank you texastweeter. I barely did myself 😂. Thank you Andrrr …appreciate the compliment!
-
-
I bought some rotisserie chicken yesterday with the intention of making chicken salad, but windy, chilly weather led me to make Buffalo Chicken Bacon Soup instead! It's the perfect accompaniment to football today. And, I've got a tritip sous vide-ing for our evening meal. It's nice having a day at home!
Comment
-
King Arthur Baking cinnamon apple twist bread. Fall favorite at our house!Attached FilesComment
-
-
Here is something a little different, made Mapo Tofu last night - it does have ground beef in it don’t tar and feather me just yet. It’s a traditional Sichuan dish that is the only way I have ever enjoyed tofu. I absolutely love it and enjoy surprising people with it who thinks all meat wrapped in meat at my house (I do have a tri tip on the Kettle now of course)
Attached FilesComment
-
-
This post is ESPECIALLY for hoovarmin, who told me he missed my posts.
It’s true that I still eat. I just don’t take many photos since the live music scene has re-emerged after COVID. Music is my first love. Cooking is my second, and the ability to share that in photos kinda filled a void that I had because live music was not happening.
But, I certainly don’t want anyone to think that I no longer love them. So, here is a meatloaf that I did not too long ago. For ME, it seems to turn out best if I smoke it the entire duration at 225. I also like to put it on a plank (to help me get it in and out) and top it with some BBQ sauce about 30 minutes or so before I think it’s going to be done.
Tonight I will be smoking mushrooms (sounds scandalous, but maybe less so because I’m a musician?) and grilling Kalbi ribs! Hope you all had a lovely weekend! 🤗
Comment
-
bbq_esq I use Meathead’s Recipe with some modifications: 1) I sauté the veggies in butter after I cut them. I often add other veggies —e.g., diced carrots, celery, mushrooms, etc.—as long as the total volume remains nearly the same. 2) I put it on a cedar plank to make it easy to get in/out of the smoker. 3) I smoke at 225 until done. This is gonna take a while. Four hours maybe? 4) I top with BBQ sauce about 1/2 hour before I think it’ll be done. -
bbq_esq Meathead’s Recipe: https://amazingribs.com/tested-recip...-comfort-food/
Comment