Lamb chops for me.....steak for the Missus!
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Chipotle lime shrimp tacos and cilantro lime rice for Cinco De Drinko
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I had so much leftover tomato sauce left over from my meatballs the other night, I had to do something. So, baked ziti. Also, NJ offers soooo many great Italian products.
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Queso Birria for Cinco. It’s been far too long and it didn’t disappoint. I riffed off of STCG’s recipe and also included some very poor planning by completely forgetting white onion (substituted red), Monterey Jack (sub Colby jack) and cilantro which honestly, the other subs were fine but it really needs cilantro.
Started yesterday with some weird short ribs from my steer. They were 1/2 fat, 1/4 bone and 1/4 meat. Don’t get me wrong, it made for a wonderful broth but not much paydirt.
I braised for 3 hours and then put it into the fridge overnight simply because I ran out of time and they started off frozen. I pulled it out again this afternoon and braised another 3 hours, then pulled.
Homemade corn tortillas, filled with the goods, griddled, garnished and down the hatch.
I can still taste this last picture
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Give it a shot Bad Hat BBQ my experience with “authentic” Birria (whatever that means) is limited but I have had fun playing with it. Other threads here can help you on your quest.
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I still have some crawfish etouffe left over from the other day. Today I saw a recipe for crawfish cornbread served with crawfish etouffe on the top, so I made it.
The etouffe was made using Chef Paul Prudhomme's recipe from his book Louisiana Kitchen, posted by Panhead John here: https://pitmaster.amazingribs.com/fo...etouffe-recipe
This is the best crawfish etoufee I've ever had.
I used this recipe for the cornbread: https://spicysouthernkitchen.com/crawfish-cornbread/
It is quite good by itself but...
...But serving with the etouffe was incredible, even better than over rice. Inspired by this recipe: https://www.tonychachere.com/recipe/...ish-cornbread/
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Saturday AM Cook
SWMBO & her Sisters will return from their little getaway.....
Cookin' in the mornin for an early lunch, when they arrive home.
~ Garlic Chicken Thighs
~ Turkey Meatloaf (2 @ ~3lbs.)
~ Cucumber Salad
~ Grilled Zucchini
~Grilled Pineapple
Plan to run a hot fire in the fire-box and cook "In Direct/Hot Smoke" on Delilah and use the Santa Maria for the Zucchini & Pineapple.
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UPDATE: Saturday AM Cook
A little concerned about the meatloaf being dry Turkey & Turkey sausage
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Tri-Tip Enchiladas!!!
Multi-grill cook today…seasoned & grilled off a beautiful tri-tip from my local butcher. Sautéed some onions mixed with a little minced chipotle peppers in adobo sauce. Combined chopped tri-tip, onion mixture, cheese and placed in tortillas. Added a little whipping cream to the skillet, placed in enchiladas, topped with a little more cheese, salsa verde and a little more whipping cream. Placed in the smoker at 350°F for about 30 min. ABSOLUTELY DELICIOUS! Recipe from Sam the Cooking Guy https://youtu.be/ujNOfXb51xQ
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Thank you DaveD and Bad Hat BBQ. I used Fajitas seasoning from Meatchurch!
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Grilled Cinco de Mayo Margaritas!
Anyone else see this recipe in the email from AmazingRibs.com? Well I did and knew it had to be done! Mighty tasty indeed and perfect for Cinco de Mayo!
Last edited by TWBarbecue; May 6, 2023, 08:51 AM.Comment
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Nobody at home except my dog and my smashed burger Sandwich and me
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SWMBO requested fajitas tonight. First time to make them on my new SnS. I seasoned the chicken a couple hours ahead of time, then did a slow cook with some pecan wood for about 15 minutes then did a sear. Then I set the cast iron skillet above the coals and did the onion, then tomato, then tossed in the chicken. It was sizzling when I brought it in. From now on, I will always do a slow and sear with the chicken when I do fajitas.
With guacamole & sour cream.
Mrs. JLR is definitely happy!
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It was an absolutely gorgeous day for smoking some chuck ribs today. Starting material was Creekstone Prime chuck rib plate (4 bones), dry brined 48 hours, doused with Henrik Hank's Bona Fide. Smoked on the SnS kettle with B&B charcoal and a couple of hickory chunks for 6 hours, then transferred in foil boat to Pit Boss Copperhead p-smoker for the rest of the way. Probed totally tender by about 3pm, so dropped the set point on the Pit Boss to resting temps until time to serve with the sides of asparagus and oven-roasted red taters & sweet onion wedges. Absolutely superb!! Incredible flavor and tenderness. Dayum I love me some beef ribs!
(Cue food porn soundtrack: boom chicka BOW wow...)
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