Went out to the ranch. Inlaws were there. Quick raid the pantry throw something together. A make-shift pasta salad, steaks, and iceberg salad. Not bad on short notice.
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Patty melt. All done on the grill. Toasting the bread, sautéing the onions, cooking the burger, melting the cheese (Muenster). It looks overdone, but it’s super juicy! Pay no attention to FPP.
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Smoked Honey Jalapeño-Glazed Spatchcocked Chicken!
Brined a whole chicken for 3 hrs in a simple kosher salt, brown sugar, honey, garlic and black pepper brine. Lightly rinsed and dried off thoroughly before adding butter, fresh thyme, and seasoning underneath the skin. Seasoned the entire chicken and smoked indirect with hickory and cherry woods between 300°F-325°F. Glazed with Honey Jalapeño BBQ sauce during the last 10 minutes of cooking. Pulled when the breast hit 162°F allowing for carryover to 165°F. Thigh internal reached 185°F. Rested 10 minutes and sliced! SO DELICIOUS!Attached FilesComment
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My meat was hangin'......and then it wasn't.. I picked up two whole chickens and brined them for four hours in salt, brown sugar, white sugar, ground black pepper and Baharat because....why not? Then I coated them liberally with some rub I had Lying around from a previous cook. It was a last-minute decision to try and hang them in the Masterbuilt Sportsman Elite. I only had the hook doohickey for hanging sausage. The hooks are kind of short, so I tried hooking the chickens back by the tail near the spine. Set the smoker at 300 degrees, a chunk of hickory and we.re off! Came back one hour later to find them lying on the tray I had set under them. Well, no crispy skin for me I guess. The skin got a little beat up, and the chicken broke apart slightly, but I finished the cook with them on the tray. The flavor was good, and the chicken was tender. I guess any cooking accident you can walk away from is a win, right?
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Got the OJB going in a light drizzle with some cut of Iberico pork from campo grande. Marinaded in Senegalese rof paste, then finished with rof as a sauce.
Rof is, in this construction, parsley, shallot, garlic, red pepper, lemon zest, avocado oil, salt and pepper, with it becoming a sauce with some lemon juice and more avo oil.
I have some truffle salt I brought back from Alba, that I use on some leftover Mac & cheese that just takes it to another level. I call it Italian Devil Magic, because wife says it smells like dirt.
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I just used red flakes. The NYT recipe and comments put me on a trail that led to a more general location. I would have used ground pequins, but didn’t feel like getting them down. -
This shakes my confidence for the Taco Smackdown---that looks soooo good! -
I do have leftover *salsa rof*, which might make a taco smackdown appearance. Not purely mexican, but no rules in the kitchen.
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Steaks served with local corn and smashed potatoes.
There was a deal on bone-in strip steaks, so I bought a package of three.
I removed the bones, and they were dry-brined for 6 hours and cooked over wood on the Santa Maria attachment. When pulled from the heat, they got a brush of rosemary and butter. The tastiest steak I have had in a good while!
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Bad Hat BBQ -Smashed potatoes- similar to these- https://www.seriouseats.com/crispy-s...otatoes-recipe
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2nd Annual Bad Hat BBQ Auction Dinner was held Saturday.
This is one of the many events that make up the Annual Auction for the UU Congregation. 14 folks were winning bidders, they came lookin' for BBQ...and they found it!
I tried smoked head of cauliflower...failed and did not even bring to the table
Also ran out of time and did not smoke any biscuits- all else went well
My wife made some killer salads and deserts
Ribs, Chucks & Pork Belly
Kinda busy -did not take many pics
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Johnny Booth Not sure of the "idea" you are talking about but I think we are talkin' about the pavilion...that is the 10x12 Yardistry (Costco) ...Its a year old and it does a great job. All of my cooking gear has covers and I just push everything to the center when I am not cooking. Also hung a fan in the rafters. It is my version of a Man Cave -
lumbrjk glad to help!! I'd go with a 12x16 if you have the space
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As mentioned previously, the grandkids came over today. Not many pics, but big fun.
You get a pizza, and you get a pizza and you get a pizza…Comment
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Another reprised cook from when Mari Jo was in WI and I was struggling to keep myself fed.
Tripel-boiled brats finished on the gasser topped with carmelized onions and spicy mustard.
Accompanied with caprese salad.
Yep, I almost let that bun get away from me on the grill. 🤦
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The rump roast I did on the PBJ yesterday. Was 3# when I put on and after the cook it was 2.5#. Meatheads Beef Rub and Hickory for smoke. It only took 1.75 hours at 280 to 305. I just sliced and delivered one of these chunks to my neighbor. I haven't eaten it yet but I'm confident it will be OK.
Footnote. The Sleigh City Pizza Companys food was fantastic. I had the Sleigh burger with fries. Everyone enjoyed everything.
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Approximately 70lbs of butts. I separated into 2 where that thick membrane is located near the bone end.
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My wife asked me to grill up veggies. I didn't grill, I griddled. 1st time doing these on the insert. I got a double thumbs up 👍.
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Pit beef
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Today’s delicious effort from the wife. Homegrown tomatoes and zucchini as well.
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