A boat and a bare.
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Troutman neither.
Kidding, sorta, I boated the flat cause the edges were drying out, the point went all the way bare. That was a sorry point, flat was pretty good. First time that has happened. I just needed something to chop up, nothing but Selects in the bin.
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Bone in pork ribloin.. with baked potatos
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It’s cornbread and chili season. Tried a new cornbread recipe - maple and brown butter cornbread- and it’s a winner. Meatheads TX chili (note the carrots😃…I like it) used some leftover brisket which fell apart nicely contrasting with the chunks of fresh beef. All in all a solid effort.
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Roast pork egg rolls!
had some leftover egg roll skins so did some crispy noodles for a snack
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Genius way to use leftover pulled pork! Are the egg roll skins homemade or store bought? Do you have the recipe for that? -
Grillin Dad - they were store bought from H-Mart. Have not made homemade egg roll wrappers before
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Good evening. I took my 1st stab at Blasphemy Ribs. I only had St. Louis cut. Next time I'll do BBRs. Done on the Kettle at 225 to 250. Just about 2.5 hours. I did use Sweet Baby Rays sauce. They were delicious! I feel that the cut was difficult to work with and maybe it just what I had, not the best cut.
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It's fall so I made some salmon chowder today
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Italian Sausage on a bun with provolone and grilled onions and peppers. Man this was good as we sat by the fire and ate dinner at the lake house!
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We celebrated my daughter’s 31st today along with my daughter in laws 29th. The real birthdays are Monday and Tuesday. The menu request from my daughter was that I make beef barria tacos!
Well sadly, only one picture of a marathon cook of about 9 quarts of beef barria using a Sam the Cooking Guy recipe. I had tripled the recipe as it said 8-10 servings and in my mind that meant 8-10 tacos. Nope. A lot more than that! Anyway I realized my mistake when all the browned 8 pounds of Click Akaushi chuck roast - the last of it from my deep freeze - wouldn’t fit my 7 quart Misen Dutch oven. I had to put about a third of the batch in the Lodge Dutch oven and cook it outside on the grill. I couldn’t fit both DO’s in a 27” oven!
I highly recommend the recipe:
watch the video too. He is entertaining.
Anyway, here is my only proof of the cook - a measly 1/3 of the batch at that…
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Thanks guys! RonB we ended up feeding the kids lunch and dinner, then we had lunch today. Still not done with the first 7 quart Dutch oven’s worth! I’m gonna freeze the couple of quarts from the Lodge in the Tupperware container it’s in now, then vacuum seal to avoid freezer burn, for a future Mexican feast… -
Make some empanadas with it. That would probably be delicious. -
I love Sam's recipe. I took the best of it and the best of Troutman's recipe for birria, married the two and came out with a recipe that everyone loves. I've also made each recipe alone, and the results are great as well. Can't go wrong either way.
KathrynLast edited by fzxdoc; October 22, 2023, 08:47 AM.
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Finally, the slight beginning of fall in St. Pete. Time for a brisket. It’s a beauty.
Sam’s Prime. 15+lbs. 2.5 weeks wet aged. Trimmed tight. Dry Brined overnight.
Started at 5:30a on the Franklin stick burner. 250-275F.
Will post final pics when we eat.
Temp at 150F after 4.5 hours.
Looking for more bark, maybe wrap, maybe not. Depends on how long it stalls.
Wrapped in paper. Finished in 7 hours. Held for 3.
Last edited by Johnny Booth; October 15, 2023, 06:10 PM.Comment
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Citrus-herb crusted roast pork shoulder, recipe from atbbq.com
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Spinaker it was terrific. Believe it or not, it was even better the next day as leftovers. It has a real holiday flavor to it with the sage and rosemary and garlic in the herb crust. The brine has a good amount of thyme as well and you don't rinse after the brine so you definitely taste it.
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Love the name of this dish: Pesce spada alla ghiotta - swordfish "glutton style."
Our tweak is to do a quick grill on the swordfish steaks rather than pan fry. Then finish in a sauce of fresh tomatoes, onions, capers, and olives per the original Calabrese recipe.
Served with pan-fried zucchini.
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Live Fire Grillin' Mini Series - Episode 2 - Grilled Sword Fish Puttanesca. Well I guess theroc and I must be brothers from another mother! Or at the very least we're on the same wave length.
Any who, find my version of sword fish grilled over cherry wood and served in a puttanesca sauce. cooked to no more than 130*F (to keep them moist) we plated these delicious steaks with some mushroom risotto. Sorry so ready to eat that I forgot to take that shot! Regardless meal was spectacular, live fire is my new passion for sure
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Game day wings
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Johnny Booth I prefer flats but the price was right and I was feeling lazy so didn't separate em :P
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Vetkoek and curry mince and with baked beans added for the first time ever in recognition of PJ's sweepstake win.
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Panhead John. FYI - It’s global now. You can’t get that one back.
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