Slow simmered chili today.
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ofelles this batch actually had beans, pinto beans. Typically i go Texas red, but my wife has wanted beans over the last few batches.
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Julia Child’s Boeuf (Beef) Bourguignon!
Decided to tackle Julia Child’s infamous Beef Bourguignon recipe to change things up a bit. Initially I was going to smoke a Chuck roast (which I’ll try another time) instead of pan searing as it’s called for. Decided I needed to pay respect to the classic before venturing out another way. This is one of the best tasting meals I’ve ever made! I can’t recommend it enough…a bit of a process but SO worth it! INCREDIBLY DELICIOUS!
Recipe in Julia Child’s “Mastering the Art of French Cooking”Attached FilesComment
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Been out of state at Cybersecurity training. Missed my cookers and my own food!! Decided that a rotisserie pork loin was just what I needed!
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So I wanted ribs and my favorite daughter wanted the pulled pork nachos we were to have had 2 nights ago before I got stuck at work all night. What to do , what to do….
nachos were made with 1/4 no cheese to accommodate a lactose intolerant friend of the kiddos.
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Great bark and ring my friend.Comment
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Pulled Porkstrami Swiss Kraut & Thousand Island Sandwiches on my bread. It was wheat bread and not rye bread. Oh wellAttached FilesLast edited by jhapka; February 5, 2023, 07:44 PM. Reason: Edited to show the pork shoulder before smoking in my oversized refrigerator in my outdoor kitchenComment
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I did a half chicken on the Bronco tonight and you ain’t gonna believe this! I marinated it first in…….Good Seasons Italian Dressing and Tony’s!..I know, shocking huh?
I don’t know what it is, but the Bronco turns out the best chicken! I’ve heard PBC people say the same thing, must be something about cooking it in a barrel. 🧐 Fried okra was my side.
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Celebrating my wife’s birthday today, and she requested an al pastor type of meal. So…..I came up with Tacos al Pastor two ways. Left and center are true pastor style tacos with pork. Right side is Cauliflower al Pastor and was absolutely wonderful!
These are made with the adobo sauce from Alex Stupak’s book that I have referenced many times. This Cauliflower al Pastor could be something that comes right out of his book based on the various types of tacos he makes, but I found the cauliflower idea on the interwebs.
Tacos are finished with a drizzle of fresh salsa roja, white onion and cilantro leaves.
This was really one of the first meals I’ve truly cooked up since December, and man was it fun being in the kitchen prepping and cooking. The only thing I didn’t do….fresh tortillas. Next time!
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jhapka - no, I don’t have a chili colorado go to recipe, as I make a New Mexican style carne adovada, which is what I would suggest you make with the Hatch Chile you have, if it’s red chile. Chili Colorado uses different varieties of chile than what you have, like guajillo, ancho, pasilla and morita. You can find these pretty easily. But, you could still use the Hatch Chile and the spices to make an adobo, it will just have a different flavor than what these others chiles will provide. -
jhapka - here’s the adobo sauce recipe that I use and you could use for Chili Colorado.
And to compare/contrast - here’s my carne adovada recipe
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First time making Shepherd's Pie..A little different though....Roughly 1/3 Ground Venison, 1/3 Ground Pork, 1/3 Ground Sirloin. On top, 1/2 Mashed potatoes and 1/2 Mashed Rutabaga..Together... I have to say...The combination is pretty darn good.
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Clawbear57 First time I ever cooked a rutabaga. They took considerably longer to soften than the potatoes. Interesting flavor for sure. -
Clawbear57 First time I ever cooked a rutabaga. They took considerably longer to soften than the potatoes. Interesting flavor for sure.
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Well, today we had a nice day in Huntsville Alabama, and I was able to give the SNS Deluxe Kamado a workout. Fired up at 7am, a small 5.5# butt on at 8am, and two slabs of baby backs on about 12:45pm, done by 5pm. Ran the cook at 250 on the main level, and it was running about 275 on the upper rack where I put the ribs. B&B lump, pecan chunks, and an honest to goodness unopened jar of Henrik 's (Hank's) Signature Pork rub that was still in the pantry, and it was smoky perfection. Delivered one rack of ribs to some friends for their dinner, and we ate the other. Pork was pulled about 8pm after some cambro time, and of course sampled during the pulling...
I glazed the ribs with a little bit of sauce in the last 30 minutes of the cook. And yes - because I was taking these to other folks, I did a 2-1.5-0.5 cook on this. 2 hours unwrapped, 1.5 hours wrapped and 0.5 hours wrapped to firm up and set some sauce.
Ribs, as expected due to the wrap, were ALMOST but not quite fall off the bone. Pulled cleanly off the bone though.
Pork pulled cleanly off the bone, and had no waste.
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Henrik yep - love your rubs. I've been keeping the empty jars, and plan to eventually mix up new batches. Still got some of your steak and pork rub at the moment. Been keeping the jars inside zip lock bags trying to prolong things, and just opened that one jar over the weekend.
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I had requested burgers for my welcome home meal. Burgers were short rib, chuck, and sirloin blend from the grocery store, I think 75/25. Really juicy and decadent. Cooked on CI on the stove. Toasted brioche bun, bacon jam, cooper sharp american cheese (that I hit with the torch for some color on top and also created a nice fried cheese skirt around the base), thin sliced red onion, mustard and ketchup. Served with sweet potato fries and steamed broc.Attached FilesComment
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Vortex chicken wings!
Dry brined for 24 hours with salt, pepper, and garlic.....
(BTW, 22 wing pieces exactly fit a 22" Weber Kettle in the vortex configuration.)
Charcoal gets lit....
In it goes, grates goes on, chicken goes on, cherrywood (would have preferred pecan, but I was out), goes on top, try not to burn yourself because the vortex is hot!
Turn the lid 180 after 10 minutes and cook another 10....and we're done!
Remove and toss and eat!!! (And be happy!)
As an aside, I did use Frank's Buffalo sauce rather than making my own with Frank's RedHot and butter and garlic. The Buffalo sauce is very good and I certainly will use it again, but it isn't quite as awesome as making your own with RedHot and butter. It certainly is more convenient, but less spicy. On the other hand, the fat in the buffalo sauce is canola oil instead of butter, so it stays liquid.
I'm on the fence. I'll do both, depends on how much time I have, really.
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Michael_in_TX louisiana hot sauce, butter and a splash of Worcestershire.
RonB sometimes I toss, sometimes I baste. I like basting better! -
Can you please post that fire pic in the Feed The Flame thread so I can possibly get you in HOT for this month? Thanks! Great shot of live fire.
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