Late Sunday night dinner. Tri-tip, leftover store-bought coleslaw and potato salad, and leftover bar snacks that I ran through the air fryer.
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Since it's no longer 100+ degrees outside in Texas and a cool 94, it's back to the grill. Pork butt with a spectacular bark.Attached FilesComment
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A kind thank you to Richard Chrz at FAIRCHILD KITCHEN for the wonderful “Big Beef-The Long Smoke” rub! The bark was incredible! The best flavor. 14 pound full packer.
Started early Saturday evening then the rain moved in around 2am Sunday. Foil boat into the oven at 235*. Probe tenda at 6am, 205* IT. Lowered the temps to 170* n let it ride.
The flat suffered a smidge of dryness but the point was soo deelish! Everyone was pleased!Attached FilesLast edited by Alan Brice; September 18, 2023, 01:28 PM.Comment
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ofelles I do sell my rubs, and ship them. I just do not market them here, it feels weird.
I do enjoy others enjoying them and sharing.Last edited by Richard Chrz; September 18, 2023, 01:11 PM. -
@AlanBrice , that brisket looks fantastic, no doubt everyone was pleased! Thank you for the mention.
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Still working on mastering the Neapolitan style. I chose a worthy adversary. Not sure I'll ever get there, but I'm going to keep trying to perfect my method. It sure is fun to eat.
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Grilled chicken thighs and brocolli. Used another one of my favorite rubs…sadly again from Oak Ridge BBQ - Smokey Chile Lime.
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Grilled Bourbon Bone-in Ribeye!
Picked up a Bone-in Ribeye from my local butcher here in Raleigh. Marinated in a mixture of bourbon, soy sauce, honey, garlic, a shallot and some beef seasoning. Seasoned with a light dusting of a little more beef rub before it hit the grill. ABSOLUTELY DELICIOUS! Attached FilesComment
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Last edited by Purc; September 19, 2023, 07:49 PM.Comment
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I did a paella cook for 40 people last Saturday for a best friend's 60th birthday. I didn't have much time for photos, but the style I chose was Valenciana, which is more of an inland style with land-based proteins. I have found that this style works best for whatever leftovers might be left.
The basics are the universal building of the sofrito with sautéing the proteins and vegetables for the rice to ultimately absorb and transform.
I started with split chicken thighs, jointed bunny parts and a large pork rib slab I had cut into 1" pieces. Those were nicely browned and removed. I then sautéed about 3 lbs of sliced Spanish chorizo and set aside with the other meats.
Then it was a pound or so of green beans and several sliced piquillo peppers sauteed and set aside. All of this time I was generally by myself with an occasional onlooker who was familiar with paella stopping by. But when I dumped the 4 diced onions and 4 heads worth of garlic cloves into the pan the aroma was intoxicating and I soon had a crowd!
Next up was the crushed tomatoes to make up the sofrito. Once cooked down and nicely colored it was time to add the star of the show, 8 cups of bomba rice. When the rice was slightly opaque I poured in 6 quarts of saffron infused chicken broth, returned all of the meat, vegetables and a couple of handfuls of garbanzo beans to the pan and stood by attentively waiting for the magic to happen. After about 20 minutes or so I could hear the crackle and smell the caramelizing of the soccorat which tells us the paella was ready for the guests.
This was the biggest paella and most people I've cooked for, as well as a new pan and burner setup, but it was perhaps the best one I've ever done. It was wonderfully layered and balanced and seasoned just right, not bad for winging much of it! This was done back home in wine country and there were many grape growers and winemakers who are foodie types in attendance. I hope I'm not bragging too much, but I blew them all away with this cook! My biggest self-critique is I could have prettied up the presentation, but there were no complaints! To paraphrase Mac Davis, oh Lord it's hard to be humble when your paella is perfect in (almost) every way.
The blank canvas:
The final result:
Last edited by CaptainMike; September 19, 2023, 11:43 AM.Comment
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Well, here is my first cook of the week. There was a partial pack of bacon that needed using with today's date on the expiration, and some 5 day old whole wheat sourdough, so I had the makings of some kind of sandwich. I had just been outside carrying around 5 newly refilled LP tanks to various grills and cookers, and decided to give the Genesis a quick shot at things, versus spattering bacon grease around in the kitchen...
Flipped over a couple of Grillgrate panels for this project. I buttered both sides of the bread and toasted it after the bacon was almost done...
Next, to assemble my sandwich using what I could find in the fridge. A hunk of cheddar, some mayo, and spinach as I was too lazy to wash and bust up a head of lettuce...
And there you have it! An almost plate sized sandwich...
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My wife sent me a message late morning, … “can we have salmon?”
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One more dirty bird in the history books
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Aleppo pepper sausage v3.0. Bashed up my OG recipe and the Chud's BBQ andouille recipe and ended up with something between a Texas hot gut and andouille, which is what I was shooting for.
Need to find a better option for smoking than the kettle, which runs hotter than I want for a cured sausage like this.Comment
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Only 25% of this meal was prepared by me. Musubi was take-out from one of my neighbors at wor. Pot stickers by Trader Joe’s. I made the sesame spinach. And I mixed the Chinese hot mustard.
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