Couple of racks on the 4th, seasoned with MMD and honey in the foil wrap.
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For a friend's 4th of July party, I made something new: Phila Italian Roast (Smoked) Pork sandwiches.
Seasoned, tied, and smoked 2 boneless butts and caught the drippings in some thinly sliced onions. Smoked until 180F and then allowed to cool for slicing. Took the onions and drippings and added some stock, wine, bay leaves, and a can of diced tomatoes. Simmered. Heated the sliced pork in the jus for serving.
Served with provolone, sauteed garlic rabe, and roasted long hots on fresh local rolls.
It was a hit.
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I pulled a recipe that was post in 2022, I think. OP attached Huskee. Crunchy Dortio burger. I was missing some ingredients but it was so good. No tomato, lettuce or quac. On my baked burger bun. Definitely a crunch. Link to recipe attached.
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My second pizza. Roman style Pizza is becoming my favorite vehicle for leftovers. Here’s leftover Peruvian chicken and green sauce pizza.
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Denver steak from Porter Road! Bliss!
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Threw together some wings for the 3rd of July....Along with 3 Dipping Sauces, Shoestring Potatoes, Veggies with Homemade Gorgonzola Dressing.
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4th of July Wibs.....Mac N Cheese and Grilled Corn On the Cob....Not even time for a final plated Pic.
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Smallish cook for a few family members on the 4th. I had a few jalapeños from the garden so I decided to smoke some ABTs…with a twist. Instead of stuffing the jalapeños with the usual cream cheese mixture I stuffed them with homemade pimento cheese. Game changer! I will probably never go back to the old way. They were fantastic! Also cooked brats, fresh corn on the cob, and some peppers and onions on rhe gasser. All were served with potato salad and a green salad and an excellent peach crisp (not pictured) for dessert. A happy 4th indeed!
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Spent my 4th wrestling heat in the Akorn, which, according to the forum, means I probably need new gaskets. I finished on propane where I could keep the ribs at 225. Most of the cook was in the 210-215 (indirect) but a few small peaks into the 240s. I made Meathead’s Memphis Rub, mopped them twice with apple juice towards the end when I was concerned about dryness, then did “the sizzle” with Sweet Baby Ray’s to finish. Also cooked Conecuh sausage. Everything rested for a couple of hours in the cooler as I waited for the kids. The fight was worth it as the ribs were so tasty and moist.
Spending so much time managing the heat has me considering a pellet cooker for long cooks in addition to fixing the Akorn.Attached FilesLast edited by RhodeHog; July 6, 2023, 08:17 AM.Comment
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Sirloin, cooked SV then seared on the sear station on the new Napoleon grill. Served with roasted carrots in butter and honey.
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Matt Pittman of Meat Church recently did a video on Mexican Chicken Sandwiches and remarked that it was one of the best chicken sandwiches he has ever had. Matt is not known for hyperbole, so I knew I had to try it: https://www.youtube.com/watch?v=Ju7OBp9yNXA
It is an incredibly simple cook. The night before, you trim up some boneless skinless chicken thighs and marinate them in the contents of an entire 26 oz can of Los Costeña pickled jalapeños. (Reserve some of the jalapeños to direct grill later.)
The next day get your grill set up for direct grilling. I used my Weber Kettle. While the grill is getting hot, mix up the basting sauce: an entire stick of unsalted butter plus 8 oz of Cholula hot sauce.
Next, grill the chicken. I have a fairly standard way of doing this. I'll add two chunks of pecan to the hot coals (love pecan on chicken) and then put the thighs on and cover for four minutes. I then flip the thighs and cook covered for another four minutes. I then flip and recover every two minutes until the thighs are 175 F - 185 F internal, basting with the Cholua-butter sauce every flip.
Finally, make the sandwich. The condiments are purposefully simple to keep the chicken as the star of this. On the bottom hamburger bun, spread mayo, then add a chicken thigh (basting with just a bit more Cholula butter) then top with a slice of cheddar cheese, and the top bun.
Matt is right.....this is an incredibly flavorful and inexpensive sandwich.
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On the morning of July 4th, I went searching for info on cooking a small pork loin roast - how long per pound at what kettle temp and reverse sear (my preference) vs. sear then indirect. AR's PBC thread with cook times and temps was SPOT ON even though I use a Weber Summit Charcoal Grill. Roast was about two pounds. I tied it, salt and peppered it, and when the kettle hit about 280F, I plunked the roast on the cool side and closed the lid. The WSCG is good at holding the temp once the vents are set after the desired temp is approached. Took about 3/4 of a chimney of BBK to cook.
Figuring about 25-30 minutes a pound, I turned the roast at the half hour. Internal temp was only 60F, but I kept the lid closed and didn't fret. Thermo alarm went off at 135F at about the 50 minute mark - perfect for coating the roast with a light layer of Carolina Gold sauce my wife made from scratch and then searing. I reemounded the coals after knocking off all the ash, and used a small bellows to get them hotter. Each "side" of the rounded roast got a few minutes directly over the coals. Took it off when the internal temp hit 140F.
Why all the detail? I have learned from experience that pork roasts don't like me, but I sure outfoxed THIS one. Decided to share my cleverness. hahahaha. Pics follow - wife made the cake. EDIT - used the rest of the roast to make Cuban sandwiches on panini bread (HUGE SLICES) on the 5th and had the final bits today in a chef's salad. Three meals for two adults out of a two pound roast is living high on the hog. To coin a phrase. Or two.
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Simple tonight, Breville smart grill, and
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