Thursday Night Thin crust Pizza on the Kettle Pizza
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The Korean market near my house marinates sliced pork shoulder in a spicy red pepper paste marinade. It's amazing, quick cast iron sear and served with rice, cabbage and carrot slaw and Kim chi. I love Korean food.
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S&G chicken on the Weber rotisserie tonight. The skin came out nice and crisp, but softened before everything else was ready...
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Family camp out....bone in pork shoulder. 9 hrs SnS, Memphis Dust....turned out greatComment
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Thighs!
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Kalbi last night: eazy-peazy
Last week ( Weber Kettle / SnS )
--EdComment
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Turds while I wait for the beef....
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Was craving wings for Sunday night football tonight, then I found a boneless pork rib roast on sale and thought about mid week smoked pork sangers.
Both the wings and pork were rubbed with a blend of chilli powder, powdered ginger, onion powder, black pepper, brown sugar, white sugar, cayenne and nutmeg.
I'll post some shots of the finished product soon...
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Pork loin is done, waiting another 15 or so for wings.Comment
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Thick Cut Bone in Pork Chops were the Bill of Fare @ The Johnston House Sunday Evening! Dry Brined with Kosher Salt, Garlic Powder, Onion Powder, and Tones Restuarant Grind Black Pepper, Spritzed in place with with Apple Juice, Lemon Juice, Lime Juice, Vinager (Cider @ Baslmic), Garlic Juice and Worsteshire Sauce Concoction and Back In The Fridge for several hour Shift! On the Weber and Vortex with a Mini Starter full of KBB and Apple Wood and Hickory Chunks for Smoke! Cooked Slow for +- 45 Mins, until Thermapen gave a Reading of 135*-145* F then opened the Bottom Vents Wide Open and Seared the Chops with Blue House Choice Hickory BBQ Sauce, by The Blue House, Hitterdahl MN,
Ph. #: 218-962-3530, Very Good IMHOP!
Eunices's Baked 3-Bean Casserole, a Lettuce Salad and a Bottle of Tempranillo Manayana from Spain available locally for +-$8.00 per bottle furnished by Shawn! Not to Shabby for a bunch of Poor Folks!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Attached FilesLast edited by Danjohnston949; September 26, 2016, 07:02 AM.Comment
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Last night's finished wings. The ones on the left were glazed with a blend of 1:1 honey and siracha with a splash of white vinegar, the ones on the right were glazed with Diana original BBQ sauce and the ones in the middle I left plain with just the rub. The honey-siracha glaze were the best, but all were very good.Comment
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Today's lunch with left over smoked pork loin from above. This Sanger has carrot-cabbage slaw, thin sliced cucumber, bean sprouts, hoisin, siracha and mayo. Outstanding!Comment
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Burgers and fries. The burgers were grass-fed organic chuck, cooked SV at 133F for an hour then torch-seared. On my bun were dill pickles, cherry tomatoes, lettuce and homemade thousand island dressing. Served with curly fries cut with the KA spiralizer attachment and cooked in the airfryer with a bit of olive oil and salt.
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