Made a pot of Paul Prudhomme's Crawfish Etouffee to take to the office tomorrow. Of course I had some for dinner tonight - for quality control you know...
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Just a good old country style dinner tonight. Stew meat with a delicious home made gravy, rice and fresh speckled butter beans…yum! With the addition of some home made hot sauce my buddy Mosca gifted me last November and a holler Peña pepper, my head was sweating after dinner, in a good way!
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Today my teaching friend, Devon came over and we had a rib cook in his honor. He is moving from IN back to FL where he grew up north of Miami on the East Coast. Three racks of Blasphemy Ribs mgaretz and a rack of Memphis and a rack of KC style. Oh, and rib tips done with the Texas Pete Carolina Mustard Sauce from the swag bag by WayneT from the NC Meat Up! Beans and mac and cheese by my BBQ side chick, Princess. Blasphemy ribs were done teriyaki style, Killer Hogs dry rub, and a locally made BBQ sauce made in Muncie, IN called "Hoosier Heat." I could be wrong, but we didn't have any disappointed guests today.
Brian
Last edited by mrteddyprincess; May 21, 2023, 07:07 PM.Comment
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Clawbear57 I didn't think you wanted to drive 8 hrs, but when you do feel like driving 8 hrs, you let me know and you've got a place to stay in Indy! :-)
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The last of the morels gifted to me. Morel, sausage and fresh thyme from our herb garden.
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Straight up Roast Chicken and Veggies On the Weber....They say don't stuff the Bird...Well I stuffed the Bird.
When the Stuffing read 165°, the Breast read 170 and the Legs and the Thighs read 180....I knew we were Golden. Pulled it off, Let it rest and made a little Pan Gravy...Oh Yeah!!
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fzxdoc I don’t know if this matters. I let the chicken come up to room
temp. I heated the stuffing in a pan, then stuffed the bird with medium hot stuffing. Maybe that let the stuffing temp rise somewhat even with the bird. Or maybe I just got lucky. Hard to say. -
What kinda veggies did you use?
Looks very good troymeister -
Elton's BBQ Just onions, red potatoes and carrots. And a little celery too.Last edited by troymeister; May 23, 2023, 03:04 PM.
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Jamaican Pan Chicken and Calypso Rice ….. Spicy, hot chicken grilled until somewhat charred and rice with sweet and tender veggies in it. They balanced out really well. The marinade for the chicken includes oil, white vinegar, salt, pepper, Scotch Bonnet or Habanero pepper, turmeric, paprika, thyme, garlic, scallions, and a bit of brown sugar. Blend that all together, then rub under and over the skin and into the cavity of all the chicken pieces. Grill as you normally would, but make sure to get some char on the skin like a roadside vendor on a 55 gallon drum grill would do. Calypso rice is just white rice added to the veggies sautéed in butter. Add some cilantro just before you serve.
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Clawbear57 I was totally inspired by those roadside vendors in Jamaica
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Quick steaks for dinner. These were some USDA Select thin NY Strips I had in the freezer. After defrosting them last night, I dry brined them over night.
I got a cast iron pan heated up to 500 F and then dusted the steaks with black pepper and garlic powder and some avocado oil. Two minutes a side, then flipped every 30 seconds until 130 F internal. Place a pat of butter on top (after all, these are select grade) and served with creamed spinach. Yummy.
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Meathead's piri piri chicken on the SnS kettle. Mashed potatoes and sauteed asparagus on the side.
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Simple grilled pork chops. Artichokes from the garden. Stuffed zucchini with Boursin, zuchinni and go read crumbs. Ignore the zucchini. It was just a’right. ‘Chokes and chops stole the show. Grilled over red oak.
apres grill. Chops are stacked for transport.
plated
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I must try artichokes. How would you describe the taste? -
Clawbear57 I can’t describe it. Herbaceous. Cooked celery. Slightly, ever so slightly bitter, but in a good way. For me, the best way to have is grilled, because grilled. And an excellent dipping sauce.
I absolutely detest prepping them. Detest. Intel BF, if you want them, get them to the grilling stage and I will take it from there. This is a dish that I leave to the pros.
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Cooked up this amazing looking tri tip! This is from the ranch that is nearby here in New Mexico. I’ve posted about this ranch to store spot before, No Bull Prime Meats. This was THE best tri tip I’ve ever had. The marbling is just top notch on this thing!
And as the tri tip was finishing up, I started to pork butts in the smoker for lunch today after my son’s graduation. Been a bit since I smoked pork butts, so looking forward to them! But, a nice evening on the patio watching the cookers go at it!
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Clawbear57 thank you! It’s my favorite space at the house! Sit out here as much as I can because it brings me peace
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About an 11 hour pork butt cook. Just used the simple pulled pork recipe with magic dust. Sorry no shredded pictures. Had with coleslaw. Very good stuff!! Done on Camp Chef pellet grill.
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I’ve been sick the last few days but was able to grill some hamburgers, corn, pineapple, and jalapeño poppers.
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Had one of our daughters and a DIL over for lunch yesterday. They wanted to give me a break and bring some take out sandwiches. But as I thought about it I said no, I could do so much better.
Made tri-tip French dip in the slow cooker sandwiches with horseradish cheddar cheese and macaroni salad!
But, alas no pics......so I'll just leave now.
Edit: I did find 1 picture just as I threw it in the cooker. with sliced onion rubbed with salt, pepper, minced garlic, and chopped rosemary in home made beef broth.
Last edited by ofelles; May 22, 2023, 12:46 PM.Comment
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