Just in case anybody is still hungry....
Thanks jfmorris for sharing the recipe, Korean pulled pork with my own homemade slaw, a combinations of red-wine vinegar, honey and toasted sesame oil.
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I fired up the mini gasser and took the quick and easy route (some would say lazy) and grilled up a few fresh Italians from a local butcher. I warmed up a can of Busch’s baked beans as the side. Simple but effective. 🤷♂️
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My cosmically delicious ground beef tacos. Seasoned with taco sauce, Simply Heinz ketchup (no HFCS, it's got like seven ingredients, all recognizable), some New Mexico red chile sauce, salt, pepper, garlic powder, oregano, cumin, chili powder. Topped with shredded cheese, Hatch green chile, tomato, lettuce, (light) sour cream. These were designed for knife & forkin' it, handheld not an option. Maybe they should be called soft tostadas...
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Crispy PBLT sandwich.
I crisped up some very thin slices of my smoked pork belly in the air fryer.
Using some of my less-than-optimum bread, toasted, I added some lettuce, tomato and mayo. Not a bad, easy, minimalist dinner.Comment
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Beef and chicken stir-fry. I think I will try my sauce on either ribs or a pork chop 'cause it's really good on both chicken and beef.
I skipped the rice tonight 'cause I ate too much of the wrong, (to my wife
), stuff while she was out of town.
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There is danger in making something from scratch; I am no longer allowed to buy corned beef from a market.
If I sound like I'm smiling, you are spot on! There is nothing more gratifying than putting in the time to have an end result of my wife truly surprised and pleased of the end result.
Don't judge her based on the fact that she married me.Attached FilesComment
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Ok folks - as promised, Tuesday was SWMBO's (Yvonne's) birthday, and she wanted a repeat of the previous night's cook - burgers, Mac-n-cheese, etc. I didn't bother capturing pics of all that, but did get a couple!
Burgers on the flip side, getting melty (gotta leave a few w/o cheese for SWMBO):
The birthday girl sitting out enjoying the nice weather with the kids, waiting on her burger (don't tell her I posted her photo! She would kill me!):
And later in the evening, Yvonne getting a little help from our 2 year old granddaughter to blow out some birthday candles on the strawberry cake with strawberry buttercream icing and sprinkles (from a bakery):
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Jim, FWIW I use briquettes--Weber, B&B, or KBB all the time in my WSCGC in kamado mode with no sooty smoke problem. Granted, I've never made smoked mac 'n cheese using that setup so can't address that specific finding, but all of the food smoked WSCGC kamado mode with briquettes turns out just fine.
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fzxdoc Kathryn Yes indeed! What is not evident is that they had to restrain the 2 year old from diving into the cake headfirst, and keep her hands out of it.
Well, it may be that there was some old rancid grease in the bottom of the kamado mixing with the briquettes. Or maybe the pecan smoking wood chunks I put down there were too much. It doesn't take much smoke to really get into that mac-n-cheese apparently. I think I am going to do a burn off run on the kamado before the next cook. -
Sounds like a plan, Jim. My guess is that mac 'n cheese sucks up smoke like I suck up shoe sales.
I seldom use lump because I worry about the sparkys flying about and landing on the house or the deck. I pretty much stick to briquettes and char logs. They do the trick.
K.
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Leftover wednesday..Attached FilesComment
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Inspired by @ShelaAnn
Tavern Pizza
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Nothing like homemade pizza! Did you make the dough? If not you might find it fun. Nice job either way. -
SammyJ that’s what I like about this style, it’s really forgiving. I’m certainly not knocking Neapolitan or Sicilian or Detroit, etc. And I see you went to the SheilaAnn school of shaping dough. Work of art! The only way I get perfect round pizzas if they are in the CI pan.
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Three cheese (Manchego, Parmesan, and Romano) cheese sauce with cream base started from a bechmale, added in shrimp and pasta. Still very early in making my own cream sauces, also the wrong noodles for this, too thick of a sauce, but I’m trying to eat up what is in our cabinet. Still tastes really good.
Last edited by Richard Chrz; March 8, 2023, 07:12 PM.Comment
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If it tastes good, the mis-steps are insignificant...learning tools! If you never told anyone, they would never know. -
[Smoke & Beers , no doubt, I find those lessons in every cook. But, I do like to talk about things i would do different. -
Richard Chrz: Well noted. I have found sharing results not only in learning from others but also making others aware of what not to do.
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I am a fan of Jabin Postal's Postal Barbecue channel. (If you have a Slow n'Sear, you've probably seen a few of his videos.) A few weeks ago he did a 'Pierogi Burger' that draws on his love of sausage pierogis: https://www.youtube.com/watch?v=LifUOC3y-JQ
The burger is toasted potato buns with garlic mayo on the bottom, burger w/cheddar cheese, then sliced sausage, then sauerkraut, then the top bun with whole grain dijon mustard.
Shoutout to my InstaCart shopper. When I asked for 2 lbs of ground 80/20, she got me exactly that.
Here are half-pound patties after being seasoned generously with Meat Church's Holy Cow, my favorite brisket and burger rub.
Pulled when they hit 155 F on the Chimp. Melty cheese is melty.
Heating up the andouille slices and sauerkraut.
Here we are assembled:
It was a stupidly good burger and a welcome change of pace from the typical.Comment
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Buffalo Chicken Tacos with cauliflower over buffalo. Ive been eating these buffalo wing protein chips from Costco the last few days and craving that salty heat that you get with buffalo sauce. So…..grilled up some chicken thighs, sliced up and tossed in Cholula butter sauce then hit them with Nashville Hot Wing Dust. The cauliflower was roasted in the oven with some oil then hit with the Wing Dust and a bit of the butter sauce as well. Really good! Would be even better if these were fried!
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