Retired, so time to clean. it's not new
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Chicken CacciatoreAttached FilesComment
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My friends gave me a tripod for my Dutch ovens. Their son made it. I broke it in today with Chili Verde (which looks a little red since I roasted and added some tomatoes that were about to go bad).
First, season the pork and get a little smoke in the KBQ.
Once the color is good, cube it up.
Gather the ingredients, which in my case was some salsa verde from the freezer and some 505 Southwest Hatch chilies, plus the pureed roasted tomatoes.
Now gotta get some more color on that pork (and some onions) I did this in two batches.
Add everything else, bring to a boil, and simmer three hours.
Yum! Perfect for a cool day.
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I tried a recipe from America's Test Kitchen - beef with bell peppers. It turned out very good, but I will tweak it next time. I should have cut the beef strips thicker. Most were a bit tough, but the thicker pieces were tender - my fault.
Mise en place
Plated
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A fun all-day cook. I split a deboned 8-lb pork shoulder on my SnSD Kamado. B&B lump coal, 225-240, breezy and 40ish. Meathead's Memphis Dust. The first half came off in 2 hours at 125; it was headed to a 3-hr Dutch oven cook for Smoked Pork Chili Verde (amazing recipe - https://amazingribs.com/tested-recip...s-chili-verde/ Make the salsa from scratch using the linked recipe!). Cut into 3/4" chunks that mostly broke down into smaller pieces, super tender. The second, even with fairly steady temps, took a full 12:20 to get to 203, but turned out beautifully. Sort of amazed that it took that long but the chili was done an hour before dinner; the pulled pork was divided up for lunch the next day and the freezer.Attached FilesComment
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The wife is out of town so me and the kids decided to do a mac and cheese bar for dinner. Toppings chosen by my 10 yr old and include bacon, jalapeños, takis, spicy Cheetos and breadcrumbs.
I went for bacon, jalapeños and breadcrumbs and ran it under the broiler for a few min
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Tater tot hotdish. Never tried this before.
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Here's last night's Spicy Mac 'n Cheese Crunch Burgers. My original creation, although I'm sure on the interbwebs it may exist in some form already. I did make this one up last night.
Seasoned burger patty grilled on pellet cooker for light smoke.
Double layer cheese- pepper jack and American,
Banana pepper rings
Scoop of mac n' cheese,
generous pour of cheddar queso,
handful of Flamin' Hot Cheetos
Leaf lettuce to make the whole thing super duper healthy, and for a little color,
Lightly toasted buns
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Huskee LOL! That is certainly the most, or one of the most colorful burgers I've ever seen. And there's definitely a crunch factor going. I'm going to have to keep this in the back of my mind if the grandkids ever visit (no, not issues, my son has been stationed overseas for several years now).
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Fried catfish sammichesAttached FilesComment
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Hadn't fired up the Smoke Vault in a while so we smoked a couple of racks of back loin ribs. Dry-brined and rubbed with MMD. Smoked with hickory and apricot wood chunks.
The ribs were excellent, but maybe even a bit better was the braised collard greens harvested just yesterday. We were visiting the Altadena Community Garden and admiring a particularly abundant crop of greens. The farmer came up and introduced himself as the current President of the garden. He asked us if we liked greens we said yes, very much. He proceeded to start harvesting collards and kales and sent us home with a bounty
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Finished my pastrami in the SV today then flash chilled it down to about 55F IT. I was hoping to sear it on the kettle but mama Nature was raining on my parade. Finished it indoors in the oven instead.
You can actually tell from this pic it was dry even though it was wrapped. There was a huge amount of purge in the sv bag so that’s where all my moisture went. It was tender and flavorful though. The sandwich called for an extra dollop of mustard to help moisten it.Comment
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Since I got the Bronco my wsm has been neglected. But the wsm is portable so it made the move to the rv with me. It was cold and rainy today, but I had some wibs and some time, so
I forgot how much I like my wsm. Rock solid in any weather. The rack is a baby back and a little thin, but they were pretty tasty. The big container of rub is MMD.
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Well, this weekend I kept the SNS Deluxe Kamado (Thanks Amazing Ribs!!!) busy with an overnight cook of a 17 pound USDA choice brisket that I found on a freezer dive. I had to take something to a pot luck after church on Sunday, and this was the oldest and biggest hunk of meat in the freezer - it had been down at the bottom since March 2021, but based on the fact my life group at church devoured the entire thing in about 20 minutes, no one other than me (and now you!) knew it had been stored at -30C for almost 2 years!
Ran the cook at 250F starting at 7pm Saturday night. This pic is at 7am Sunday morning, when the meat was at 170. I wrapped in 2 layers of foil, and it was done and in the cambro at 9am, and served at about noon at church.
No other pics of the brisket, as folks were grabbing slices as fast as I could slice it up! Since we had no leftovers, I needed something for dinner. So I got the lump (still warm!) stirred up and going again in the SNS Kamado, and decided to do "steak burgers" instead of smash burgers for the first time in years. They were not an "all over" sear, but were quite tasty! I cheesed a couple of them up, but got no final shots.
Some of you may ask "why the Grillgrates" in the kamado? Well, I find for direct grilling stuff, it actually can help, as it spreads the heat. I was using leftover coals from a 14 hour brisket cook, so it was a smaller pile way down in the middle of the bottom of the kamado, and having those panels on there helped with the cook I think. Plus it was kinda a whim, as initially I thought I would do smash burgers, and had turned one panel upside down in preparation, before deciding to to steakhouse burgers instead.
If it had not been pouring rain, I would have gone for the Camp Chef griddle though, but the kamado was under cover, and it was not.... And the charcoal grilled flavor does have something to be said for it...
Last edited by jfmorris; January 23, 2023, 10:25 PM.Comment
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Bogy I had lost track of what was in my chest freezer, and ended up emptying it out into buckets in the garage last week, and recording a full inventory on my iPhone, with the dates and weights and such. I even had 3 Boston butts I didn't know I had, but they were a year newer than the brisket, so the potluck got the brisket. They've all had my pulled pork multiple times, so deserved a change...
Good luck! I know being a pastor getting those cooks done and preaching is gonna be a lot! -
jfmorris What makes this Sunday cook a little easier is that it's a "Fifth Sunday." On the months with five Sundays the congregations worship together, with a potluck following. Sunday the church that has the 11 am service is hosting. So I have "all morning" to finish for the potluck, and to start the brisket for later. That is to reward his employees. They had a program they were supposed to get people to sign up for. No signups until he offered my brisket as incentive. Suddenly, 700+ signupsLast edited by Bogy; January 23, 2023, 02:31 PM. Reason: Just found out my son's employees did better than the last I had heard.
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Spatchcocked turkey ala Meathead. Gas smoker, applewood chips, finished on Weber grill.Attached FilesComment
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I do love pickled ginger 
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