BBQ Ministry round #2 for the week is in progress… 9.3# Boston butt on the SnS Kamado, using the SNS insert this time. Praying it holds enough charcoal to get through the night without waking me up before 5am…
B&B oak lump, and 3 apple wood chunks buried under the charcoal in the SNS. Using Meat Church’s The Gospel all purpose rub again…
Andrrr I liked the Gospel a lot, but don't know if it will replace MMD and other rubs I mix up and use myself. I do like that salt isn't the first ingredient, like most other commercial rubs. Ironically sugar is, haha.... with salt second!
I normally dry brine my butts overnight before cooking, but this week, they have been coming home from the store and going right from cryovac to grill, with the rub - and no binder.
And as a follow up, I had to get up at 4am and add more charcoal. Then again at 1pm. These long cooks are an example of why I don’t often do 225 anymore! It was fine for these cooks based in scheduling, but I don’t plan on making a habit of it. This one ran for 16 hours!
Plus I dropped and broke the screen on my PartyQ after the cook was done… wah!
Dog tired tonight after only getting about 3 hours sleep last night, so wanted something relatively quick and easy.
Jerk shrimp with a side of fried potatoes did the deal.
Didn't have the energy, or desire, for a veggie..🤷♂️
I'll double up tomorrow to make up for it 🤣
Tonight was a labor of love. My family wanted chili, so chili I made (chili stew!) the way they like it - with tomatoes and beans. My wife also likes the Carrol Shelby’s chili seasoning. So that’s exactly how I made it, along with cornbread muffins.
This was a labor of love because I’m currently battling a flair of a chronic health condition that requires me to take out all the foods I love - in this case specifically, beef, beans, tomatoes, spices, and corn. So I couldn’t even take a bit of this beautiful creation.
I love my family…and I’m willing to make the sacrifice so they can still have a delicious meal.
bbqLuv That’s why I call it “chili stew”…because I’m in the no tomatoes no beans camp. Unfortunately, I don’t often get to make real chili because the rest of my family prefers the “stew.”
(Wouldn’t let me comment on your post…)
Indeed, it’s pretty thick. This pic I took after it cooled right before I tossed the leftovers in the fridge, so it thickened up a bit more for the photo. I normally like a slightly thinner consistency, but they were happy!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Working the CSA haul: Zucchini Moussaka. picture did not do this dish justice. A Greek style meat sauce using ground lamb. Bechamel from scratch. Layers of summer squash. The photo angle makes it look like a tiny portion, it was not! Breadcrumbs on top of the bechamel browned nicely.
I saw and intended on trying it. I’ve had a bag and a half of semolina staring at me for the better part of a year. I eventually got the dough ok using more semolina but rolling it out was a real PITA and has really stopped me from wanting to make more. I just need to bite the bullet
While we can't compete with Richard Chrz with the fresh pasta, we did make a fresh tomato sauce with just-picked tomatoes from the garden for fusilli with shirmp. So simple, but so satisfying.
Just smoked and served a Niman Ranch pork tenderloin on the Masterbuilt Gravity. It came out great, and was still beautifully moist and flavored, (even though the family likes it medium well…😖).
Pork loin is one of those cuts that I prefer on the low side of medium, but since I lived a large portion of my life in a world that said needed to be 165° I’m actually ok with it medium well.
Pan seared salmon, deglazed the pan with dry vermouth to get all the little crispy bits, added fresh garlic, butter, cream, oregeno, dropped in the pasta to sauce, and topped the pasta with grated parm.
Chicken, sautéed spinach with a Greek yogurt/lemon sauce and shallots/garlic, and whole wheat orzo all topped with some feta. Seared the chicken, sautéed the onions shallots and garlic, deglazed and added spinach and yogurt, then added back the chicken and feta. Finished in the oven. SheilaAnn
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