Nope, just regular salted butter. Next is Bacon Grease Mayonnaise
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2 thick pork chops from the butcher that sources from Painted Hills. DeBuyer 12.5” Carbon Steel pan. Kerry gold butter. Fresh rosemary from the garden. A couple garlic cloves, chopped. Seared the chops on all sides. Added butter, rosemary, garlic. Basted the chops for a couple more minutes. Into a 400F oven for a total of 8 minutes. Internal temp of 145. Served with a nice red wine and a salad.
These might be the best pork chops I’ve cooked.
I think it’s about time to take the DeBuyer to the Hasty-Bake
Last edited by ecowper; September 21, 2023, 07:33 PM.Comment
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Trying a home made rub on a Packer Brisket
1/4 cup course black pepper
3 TBS Kosher salt
3 TBS Lawry’s season salt
1 TBS granulated garlic
I noticed that Lawry's salt settled to the bottom so I had to keep mixing
It is now wrapped in plastic and in the refrigerator to cook tomorrow for an overnight cook
here is pic of brisket-wrapped
Last edited by bbqLuv; September 22, 2023, 04:41 PM.Comment
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Decided to make some burgers with BEEFY flavor. I present to you: The Beefy Bastard Burger.
Smash burgers are great, but I wanted/needed smoke flavor for this cook. Plus, I wanted to mimic brisket flavor, and take it over the top with beef/umami overload. I did that by using beef tallow and portabello mushrooms.
This burger is decadent, on purpose, and loaded with flavor. Highly recommended.
Ingredients (for 4 burgers)
500 grams ground chuck roast (125 grams per burger)
200 grams of grated cheese (pick your favorite)
0.5 silver onion
4 buns (doh!)
8 leaves of lettuce
sriracha mayo
4 portabello mushrooms
4 tbsp beef tallow
Instructions
Fire up your grill/smoker, have it running at 120° C / 250° F.
Form 4 patties and sprinkle liberal amounts of salt and 16 mesh black pepper on both sides.
Cut the top off the mushrooms so they become flat(ter).
Grate the cheese and fill the mushrooms with the cheese.
Smoke the burgers until inner temp is 50° C / 122° F. After 10 minutes, add the mushrooms so they get some smoke flavor and to melt the cheese.
Once the burgers are ready, melt some beef tallow on a griddle or in a frying pan. Give the burgers a good sear on both sides. Now toast the buns in the tallow also.
Start building the burger, starting from the bottom and going up with:
1. The bottom bun
2. Sriracha mayo
3. Silver onion
4. The mushroom, cheese "side" down
5. Lettuce
6. The burger
7. Top bun
This combo really was a big hit. I think it's due to the beef patty with lots of black pepper, seared in beef tallow, buns toasted in beef tallow, and the 'shrooms adding even more umami. The first thing I thought when biting into it was: "ooh...brisket"! And that ain't a bad thing.
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Well, hell. I gotta follow Henrik 's burger. But the simple cheeseburger is glorious nonetheless. BTW, you may notice that I shamelessly stole Richard Chrz 's basket and paper idea. I thought about it and it just makes sense vs. paying for paper plates.
Edit: On the bottom bun is Meathead 's burger glop, which has my kids all convinced that I am a burger deity.
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Last Day of Summer Roasted Veggies with Grilled Halloumi Cheese! Delicious!!!
Recipe from Recipe30
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Smoked pork belly. Just fantastic. ‘Nuf said.
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Getting in just under the wire for the Summer SUWYC thread, with equinox tomorrow and the start of (northern) autumn.
Had a small (2lb/900g) rack of St. Louis spares from Wild Fork, ran them on the SnS kettle with B&B coals and a couple of hickory chunks. Dry brined the rack overnight last night, and doused it with Central BBQ rib rub (I'm all out of Jenni In A Bottle, sadly) before going on a little after noon today. Kettle ran around 240F/115C very stably all afternoon, deployed the foil boat when IT was about 175F/80C, and they came out very nicely indeed. Plated with some McCain craft beer-battered frozen onion rings and a simple salad of greens & tomatoes with some shredded cheese on top. Simple but effective.
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Fall brings the joy to many in food. Here in New Mexico, of course it’s chile season! Today I went and picked up our two bags of red and green, coming from Wagner’s Farm out of Socorro, New Mexico. It’s our go to farm, as they have a farm store just a few miles away.
so….with that…it’s arepas with chopped red chile for dinner!
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Guessing this will be my last cook of summer…
9.6# Boston butt, dry brined and rubbed with MMD. Hit the SNS Kamado at 11:30pm last night, running overnight at 225. About 1pm bumped the PartyQ to 275 and butt hit 203 and was wrapped at 4pm. Rested for an hour, pulled, and taken to a pot luck dinner tonight…
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Oklahoma Smokeshow! Oklahoma onion burger. Might be the best burger I’ve made! WARNING: There’s a ton of steam in those onions. Burned the roof of my mouth on that first bite. 🫨 I had almost 3lbs of meat that I trimmed from two briskets last week. Ground it up - burgers for days!!
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