Broiled Miso Black Cod with grilled baby bok choy and quinoa. The bok choy had a sherry and soy reduction drizzle - and not pictured was Miso Soup.
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Nothing fancy but all comfort. Smashburgers/Cheeseburgers with corn on the cob (from a farm about 10 miles south of here) and Air Fryer Fries for me and my wife. My burger had pickles, tomato, lettuce and mayo with sriracha.
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Continuing with rib weekend, today was spareribs, which were on sale for a $1.49/lb. I picked up two racks early this morning and got to work (4.5 pounds and 5.5 pounds):
I am still learning the anatomy of a hog and I find this part to be the most challenging so far. I did my best, made a couple mistakes. Dry brined both with salt only, and had to make a batch of my own rub sans salt:
I've never dry brined ribs, so I wanted to see how they turned out. Let them brine for three hours.
I got the Kamander ready:
Same setup as yesterday, with hickory blend pellets. 250F, higher than I would normally go, but I needed a quicker smoke today.
I rubbed the ribs and put them and all the scraps on my new rib rack, which fits perfectly. I used water in my heat deflector and just a little water in the drip pan, which would yield a lovely au jus later.
On the Kamander, and look at that lovely blue smoke....all day smoke today:
3.25 hours in, ready to crutch:
I planned to do a full crutch to the finish line:
About two more hours, ready to come off. Here is one of the riblets or scraps, whatever it was:
But I think this is what you wanted to see....
My DS is holding the knife to show the bend. Ribs were very tender. Lovely and very easy cook today, except having to whip up a batch of salt-free rub, which led to a pantry cleaning. Total smoking and cooking time: 5.5 hours.
No plating, as we had leftovers from yesterday for dinner. It's a school and work night, and the ribs were just about 30 minutes late to the party. No matter, my family eats the heck out of leftover ribs.
And that is what I'm cooking.Comment
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Pizza night. Fresh tomatoes from the garden for the sauce. Garden special had goat cheese, eggplant, mushroom, dried pepper flakes from last years garden, a honey drizzle, and pistachios.Attached FilesComment
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Last minute smoked chicken wings with homemade buffalo sauce and blue cheese dressing.
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Wagyu filets cooked with Sous vide. Seared on baking steel in Wagyu tallow. (Ultimate “beef love”!) Tarragon corn grilled on baking steel. Baked potatoes, loaded. Green beans with bacon. Mushrooms sautéed with shallots and garlic. A little Blanton’s for the live fire cook. One way to get through the blistering Texas heat. It was 104° at 7 PM!!Attached FilesComment
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I know I missed the taco showdown by almost a whole month, but here is what I would of submitted if I were in town for it.
Beer brined lamb tacos with mint salsa verde, tzatziki crema and pickled red onions.
Beer brined lamb chops for about 4 hours then sous vide for 3.5 hours with garlic and lemon zest.
Seared off on the BBQ.
My show taco....
Then dinner.
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AdequateEatin Nice fire pic. You should upload to Feed the Flames. 😎
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Gazpacho for lunch.
Marinated mahi mahi in Bachan's for dinner. Grilled the fish along with pulpo for dinner along with fresh pico de gallo.
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Vortex wings...
Ummm, That'll buff right out. Methinks it's time for all three girls to get new grates. Olga certainly needs one, and Audrey needs a flippy grate.
Stole Dizzy's grate and got the wings going. Dry brined with Lawrey's and dusted with cornstarch. This may be my new default wing prep.
Forgot to get a finished pic. Also forgot to buy either ranch or bleu cheese. Banchan's is really good on wings it turns out.
Also, since I've got two turntables... To quote a wise guy "I know it doesn't look that good right now..."
Lengua after 1 hour in the InstaPot. Since we're down a grate Audrey got the smoking duties that would normally go to Dizzy.
Gettin' there. Never thought having an 18.5" kettle would be so useful.
Gonna have to make more tortillas.
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Ok….. I got nothing…… I just scrolled through the past few posts. I’m not worthy!Comment
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Pork tenderloin.. with potato vedges, broccoli, mushrooms and "shroomsauce"
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We had a really busy Sunday and the Garden is starting to thrive. Soooo. Cabbage Hotdish on the MAK it was. Hamburger, leftover Rib Meat, Cabbage, Onion, Sweet Corn, Bell Peppers, Tomatoes, and Rice. Very Tasty and plenty leftover for a few more meals!Comment
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As much as I love BBQ, sometimes you just need a little bite of summer fresh out of the garden!Attached FilesComment
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i'm still here! i still cook!
beef ribs (80% bone, 15% meat i think lol)
2 chuck roasts. 1 was traditional chuck roast the other one was something like a chuck shoulder roast (?) i think.
traditional chucks got webers coffee rub, other chuck roast got holy cow rub, ribs got hand seasoned with SPOG. no, i don't know why i did it this way. i guess i felt "zaney"
everything came out great! had the ribs for lunch and dinner (wasn't sure if they were done or not at lunch - they were not but still good. that chuck shoulder roast was amazing. i don't know if i can go back to just normal chucks after that!
and of course a beverage to go with it
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love the Mediterranean flavors!
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