Just a simple reverse sear Tri-Tip that I marinated in the old FoodSaver marinater for 5 hours.
On the Komodo Kamado.
On the plate.
Thanks for looking!
On the Komodo Kamado.
On the plate.
Thanks for looking!
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First try at a bacon-weaved fatty. Used the Slow 'n Sear as it's so easy to work with. Can't wait to try it.
On reflection, I think I'll go with thick cut bacon next time and maybe mold the fatty a little bit. There was way too much bacon overhanging the ends. Not bad for a first try though.
Although how can you go wrong with bacon and sausage...
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Pulled these enchiladas out of the oven and The Ric Flare in me jumped out........ WOOOOOOOOOO!
Homemade guacamole
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Long time no post. Did two cooks the other day; pulled veal and veal shoulder. The second one got a newly invented turkish (or at least oriental) rub.
The first one (pulled veal) turned out just superb, with a relatively ordinary rub:
I made some really nice bbq sandwiches with this one.
Then followed the veal shoulder, rubbed with: coffee, cardamom, cinnamon, ginger.
The shoulder was smoked very traditionally, but the rub is not common. After so many butts/shoulders though, I wanted to try something new, and this one turned out really good. My wife said it resembled her of Coca Cola, don't know if that's a good thing....
Let me know if anyone wants the recipe, here's the meat anyway:
Both of them have really nice bark, and a very pretty smoke ring.Comment
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El Pollo Loco style chicken again. Served with steamed and butter green beans, baked sweet potato and salad (none of which are pictured).
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Had today off and made good use of it. Cooked a slab of spares, 4 chicken legs/thighs and a 2 pound link of fresh kielbasa on my PBC. The chicken and sausage is cut up, vacuum sealed and frozen, it will be used for jambalaya in the near future.Last edited by AdamJG; May 17, 2016, 05:12 PM.Comment
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Syttende Mai (Norwegian Independance Day). I am not Scandohoovian but Eunice Is! So to keep peace in the Household I "Prepared" Smoked Salmon and Grilled Vidalia Onions! She is 1/2 Norwegian and 1/2 Danish a hard headed combination for Sure! Jon Solberg a Happy Hooladay to You and Yours! Spinaker, ribeyeguy and the rest of You Scandahoovians Happy Hooladay! Eat Well and Prosper! From Fargo ND, DanLast edited by Danjohnston949; May 17, 2016, 08:05 PM.Comment
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Looks amazing as always Henrik but now to the real question that we're all clamoring for an answer to: What's the latest with Sally? Almost full grown by now?Originally posted by Henrik View PostLong time no post. Did two cooks the other day; pulled veal and veal shoulder. The second one got a newly invented turkish (or at least oriental) rub.
The first one (pulled veal) turned out just superb, with a relatively ordinary rub:
[ATTACH=CONFIG]n168995[/ATTACH]
I made some really nice bbq sandwiches with this one.
Then followed the veal shoulder, rubbed with: coffee, cardamom, cinnamon, ginger.
The shoulder was smoked very traditionally, but the rub is not common. After so many butts/shoulders though, I wanted to try something new, and this one turned out really good. My wife said it resembled her of Coca Cola, don't know if that's a good thing....
Let me know if anyone wants the recipe, here's the meat anyway:
[ATTACH=CONFIG]n168996[/ATTACH]
Both of them have really nice bark, and a very pretty smoke ring.Comment
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Alright, by request, here's a photo of Sally, now a little more than 6 months old. She now weighs 45 kilograms (99 lbs). Steadily growing!
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This really needs to be in our pet thread that can be found in General Discussion
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I agree 100% @Breadhead.
David Parrish, of course. Point taken.
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Lunch... Taco Tuesday on Wednesday.😋Attached FilesComment
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Deep dish microwave pizza with pastrami on top.Attached FilesComment
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Mongolian Pork Chops a la Breadhead. He posted this recipe - I don't remember the post bc there's no save button...
​ hint hint - but I sent it to my email and kept it. It's probably the best pork chop I've ever made. The glaze is delicious as is the mustard sauce. A traditional sear first allowed me to glaze the chops every 5 mins (after moving to indirect) until it came up to temp. I pulled them at 140-142. Very moist and VERY tender.
Last edited by JCBBQ; May 18, 2016, 07:03 PM.Comment
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