Needed to replenish my stock of vac-sealed pulled pork, so smoked up a bone-in, 8.5lb/3.8kg butt yesterday. Dry brined overnight, hit with Jenni In A Bottle rub. First seven hours or so on the SnS kettle with B&B and apple wood chunks, then took the exit from Stallsville by deploying the foil boat and moving over to the Pit Boss pellet smoker for the last few hours. We did something else for dinner, but I did lop off the money muscle for us to nosh on. Absolutely delicious, so tender & juicy. This was a Smithfield butt btw, from our local Harris Teeter. Really outstanding.
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Brisket cook was a success. Our Lisbon guests raved about it and had two servings! Served with Terry Black’s BBQ sauce (bought in Dallas) for an authentic Texas experience, coleslaw, and the special frozen and smoked French fries. It took about 8 hours to reach probe tender and I rested for about 3 hours. The Akorn performed well and ranged between 225-275 for the cook. I didn’t need to use the divider for this one as the temps worked out. The rub was simple equal weighted SPOG plus shittake powder.Attached FilesLast edited by STEbbq; April 6, 2023, 02:04 PM.Comment
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Garlicky Pork Loin
The sections on top where the fat rendered, I'll fight for those. Best Part.
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Lamb Chops were on sale again so I bought a bunch and put them in the freezer.
So Last Night's Lamb Chops, Greek Potatoes, Roasted Broccoli with Cheddar Gouda Sauce.
The Sauce was pretty gouda too.
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Pizza night
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Got a few speckled trout in the bayou today and then tried slow pitch jigging on a shallow wreck in the bay. Woohoo a convict fish!!! Flour, egg, panko, seasoning and into the air frier!Attached FilesComment
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Fish looks great Jerry! You can tell they were caught using “slow pitch jigging.”
I have no idea what that means. 😂 -
Panhead John It’s like softball with no bait 😜 zoom in on the fish to see the slow pitch jig used 😎
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Last edited by Panhead John; April 7, 2023, 08:25 PM.Comment
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How did you like those noodles? I just picked up 2 kinds from that same brand. One was a "Thai Ribbon Stir-Fry Noodles" and the other was their version of rice vermicelli. I tried the latter and did not like them because they were overcooked right out of the bag. For rice vermicelli, I'm going back to the dry noodles I get from the Asian store. I'll probably make Pad Thai with other to assess them but I do not have high hopes after my first experience. -
Attjack I really like them! I’ve used these and another very similar type, several times. They’re a little bit moist right out of the bag. I just separate them first, rather than toss on the whole bag, then I mix them in for about 4 or 5 minutes….done. Just remembered, the other type I use is their Udon noodles. I’ve never noticed them to be overcooked myself. -
61° ...Bone Chillin...Ok.....Anyhow...Nice lookin' cook. If you ever get a chance, Kroger does sell a very thin Oriental Egg Noodle. Put that on your griddle and get some of it a little crispy. Then put the gravy and food on top...Oh Yeah...
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Still waiting for my wok to arrive 😒 Flank steak 🥩 and asparagus stir fry 🥘
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first run on Fat Head Pizza Dough, Yes, Ketogenic.
Crust from Cheese and almond flour.
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I’ve been working on a giant open crumb flatbread that can be used for hamburgers, sandwiches, open face… , garlic toast, garlic cheese toast, charcuterie, you choose your pleasure…My wife said go with this! Burger seasoned with my burger steak blend.
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Smoked trout, spinach stuffed mushrooms, potatoes and raclette.Attached FilesComment
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SheilaAnn it ate quite well. Typically I wouldn't pair seafood and cheese, but this was almost natural.
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Thanks barelfly and the other 2 hoodlums! 😉 yeah, the potatoes had a few lumps in em, just how I like em. -
hoovarmin I used this and just substituted steak for the chicken breast. Because I’m a lazy bastard I used Pioneer’s Cream gravy instead of the home made recipe. Pioneer Gravy is really good too!
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When I was growing up, everyone fought over the venison backstraps. What we didn’t know back then was that the bottom round—which went in the grind pile—might have actually been a better cut for the grill.
This is a whole venison bottom round, seasoned with adobo, reverse seared on the pellet grill, then finished with a little wagyu beef fat. What I love most about bottom round is the prominent grain. It’s also the “beefiest” tasting cut on a deer.
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Huli Huli Chicken, Ohana Noodles, Tomato & Cucumber salad …. It’s cold and rainy and setting snowfall records in Washington, but I’m eating like it’s a tropical summer … Damnit
Used the Huli Huli recipe by Meathead. Never had it before, I think. Stacy said cook that again. Used an Ohana Noodles recipe that copycats Disney …. Darn good, too.
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