Decided to join the cool kids who’ve recently done thick cut pork chops. Didn’t wanna be left out…😢 I gave it a serious rub with Michael_in_TX ‘s rub recipe he recently posted…good stuff folks! I decided to do all fresh sides tonight…green beans and red taters..
For some reason my fully plated pic won’t show…error message said something about I exceed the file size….🤬
Michael, it really wasn’t overpowering at all, even though it looks like I have a lot of rub on there. In fact I wish the flavor would have penetrated more.
I always do a wet brine of thick pork chops before rubbing with a no salt rub. A full Blonder Brine from the free site, salt and sugar. Greatly improves the final result. Rub flavor will never penetrate the meat, but salt and sugar... it's workable.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Got to spend the weekend at the lake with the family (my parents, sister and nephew, wife and son and a wonderful friend - only missing our daughter). The weekend was my wife and I celebrating our 23rd anniversary, so tonight I cooked up a nice ribeye I got from the local ranch here No Bull Prime Meats. Man these ribeyes are so good! I just wish they were a little thicker! But other wise excellent stuff. Sous Vide for 2 hours at 115* then finished in a CI skillet with a nice homemade SPOGOS and butter basting. Served that up with a baked potato and roasted cauliflower. Had a great bottle of Cab - Sky & Vine - to go with this meal.
A wonderful 27 years together total and looking forward to what life brings us now that the kids are both out of the house now. Here’s to many more adventures!
Last edited by barelfly; August 6, 2023, 07:51 PM.
The taco book I use, it has a few recipes for chorizo. It was recently brought up on the board again, the digital version is on sale for $5 - if you are looking for some thoughts on tacos and chorizo
But looking forward to seeing how it turns out when you do make it!
I couldn't do Taco Week with everyone else due to some unscheduled car maintenance, but I had almost everything (no meat) together for the recipe, so I did it this weekend.
I was able to make the marinade with my stick blender and got it smooth. Recipe is pure Rick Bayless. Pan roast garlic, toast chiles, rehydrate... molcajete some interesting spices (peppercorns, Mexican canela, and cloves), blend that together.
I was not really able to do the accordion cut the way Rick does in the video, so my pork took longer to cook than his did. It looks easy when he does it, but the man has been working his knife skills for 50+ years, and probably keeps his knives razor sharp.
Marinated from Saturday afternoon to Sunday evening, set up the Bronco for direct grilling, with a full chimney. I should have just filled the basket and lit it with tumbleweeds or bombs, but was in a bit of a rush.
Here are some pieces on the grill. They look like congressional districts because I wasn't good at slicing the loin. :-)
Grilled to medium, sliced on a bias against the grain... served in corn tortillas with hot sauce, lime juice, raw onion, and double roasted tomato salsa... Very very tasty. Bright from the vinegar, fruity, peppery, brilliant flavor, and the pork was moist on top of everything. Winner.
Very glad to have made WAY too much. 2.2 lbs loin to pre trim.
Rick Bayless (brother of ESPN's Chip Bayless) is a phenomenal Mexican cuisine expert. I've done more of his recipes and pairings then anyone cooking their cuisine. I'm not familiar with this recipe, I'll have to check it out. Thanks PKB !!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
After seeing Troutman’s professional cook and presentation of seafood stuffed shells in pesto cream sauce, I wanted to provide a rookie’s attempt at the same. Now we have a high and low bar, respectively, for anyone to drop their entry in the middle.
Mari Jo had some leftover shrimp and crab cakes from her meal yesterday that we used as the base for this. Since it was already spiced and cooked, we worked more on the sauce, which turned out great. I love the addition of the mozzarella cheese in this dish because it makes it so deliciously gooey. We added some fresh tomato also, in addition to the tomato paste. As the recipe video suggested, we cooked the shells for 2 minutes less than the recommended time and after the 15 minute bake, they came out perfectly al dente. This will be in rotation, with fresh shrimp and crab.
The sauce really makes this dish, I've used similar sauces with seafood and its now my go to. I forgot to slightly undercook my shells, it worked out ok but several of the slippery little devils split on me. Other than that, looks like you did a great job. Nice warmup to the big Labor Day Seafood extravaganza !!!
The ribs were given a coat of mustard as binder, rubbed with Kosmos Q Honey Killer B rub, and smoked over B&B briquettes and pecan chunks. No saucing during the cook, but Blues Hog Original on the side for dipping. The chicken was marinated overnight in Mojo Criollo marinade and cooked over B&B lump. Sides were corn on the cob, a broccoli salad, and watermelon. And for dessert, my daughter’s “best ever” Key Lime Pie. She is a trained pastry chef and it really is the best I have ever tasted. Anyway, there were no complaints and everyone left full and happy.
I was in the mood for a middle eastern chicken dish, like chicken shawarma. While I was researching marinades and rubs, I came across this line of Mediterranean marinades by Wild Garden (wildgarden.com), which my local HEB carries.
I intended to go with the chicken shawarma one, but they were sold out. The next one that looked intriguing was a Persian Sumac marinade. The marinade contains sumac, which is a floral-lemon-like spice, fennel, garlic, lemon juice, oil, paprika, and some other spices.
I marinated some trimmed boneless, skinless chicken thighs in the marinade for about five hours. Then on the grill they went along with a chunk of pecan wood.
I decided to pair this with some grilled vegetables: red onion, zucchini, and red bell pepper. I was going to do skewers, then remembered I had a grill basket. I seasoned these with EVOO, salt, pepper, and coriander.
Here's everything all plated up. I seasoned the brown rice with some lemon-infused olive oil and added cherry tomatoes as a garnish.
This was incredibly good. I'm not used to being impressed by a commercial marinade, but it had everything....the oil, the lemon, and the light floral notes of sumac and fennel. For $3.61, I was pretty impressed and I absolutely will be buying it again and trying some of their other flavors.
I have been impressed as well by international commercial sauces. We have the Sherwood and Deep brands for Indian food and they are excellent. Homemade sauces are still better but it is not like the yawning gap between commercial BBQ (not great) and homemade (yum).
Wow, you braved the heat. did you light the charcoal or did it spontaneously combust when you exposed it to the sun? Looks good. I'll have to try this.
JLR As I didn't get started until 7 pm, the sun was below the tree line so the charcoal was just a degree or two below self-combustion temperature, sadly. I was hoping to save a fire starter or two.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I made chicken cheesesteak wraps for dinner yesterday, but this isn’t about them. This is about digging through the freezer for the chicken, and seeing an hour after dinner that you put everything back in except a couple burger patties. And that’s how the next day you get cheeseburgers, the breakfast of champions.
A surprisingly healthy lunch: leftover smoked pork tenderloin on top of brown rice, steamed broccoli, topped with Nando's (hot, of course) peri-peri sauce and pickled onions. (Yes, the onions are that vibrant pink.)
Smoked some pork ribs that were cut just like beef ribs. That means long (relatively speaking) rib bones, and thick cut. I’ve done these before, and they really are the pork equivalent of short ribs. Plenty tasty, juicy, with great flavor! And they cook in < 5 hours.
Smoked them in my offset with oak wood, ran it at 130-140 deg C. Used Kosmos Q rub and glazed with honey.
much appreciated!
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