Cold weather is here so it was a good morning to get a pot of beef and mushroom stew going.
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Beef Patties on my Kettle, grind brisket to beef, BEEF IS BEEF. had some OakRidge "Black Ops Brisket" rub, so I seasoned the patties. with it!
Done
Plated with bacon, and Tabasco
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Last warm day of the year today, with the big front on the way, set to arrive in the early pm tomorrow. Ran a Smithfield bone-in pork butt, 8lb/3.6kg less ~11oz/300g trimmings, dry brined for ~36 hours, smothered in Jenni In A Bottle half an hour before going on.
SnS kettle with B&B charcoal and a pair of apple wood chunks in the insert, ran very smoothly within ~15 degrees of 250F/120C all the livelong day.
Deployed the foil boat about 5 hours in, with ITs around 170F/75C, and it ran another 4.5 or so by which time temps were 198-205F/92-96C and probing like the proverbial buttah. Into a pyrex pan, covered with foil, and into the kitchen oven at 180F/82C to rest until dinner time.
Tons of juice in that boat after the rest:
Bone pulled out clean like Arthur's sword out of the stone.
Plated with corn on the cob and some outstanding sauteed mushrooms & onions from my lovely bride. This grocery store pork butt was absolutely fantastic, super tender, super juicy, great flavor. I think it was $1.99/lb. Got lots leftover to package up tomorrow after I pulled it after dinner, with all that juice mixed in, to congeal in the fridge overnight, makes it a lot easier to portion out and evenly distribute them yummy juices...
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Made beef ribs for the first time today in years. These are back ribs from Costco. Decided to do these prime rib style with Mrs Olearys cow crust. The last time I did these was before I had any clue what I was doing and did them to medium rare. They were damned chewy. My wife remembers that despite the amount I've improved over the years and was skeptical about these. She's on board for brisket on a stick going forward!Comment
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Nope, should have been more specific. I just smoked these, I used Mrs Oleary's cow crust (meathead's recipe) which is what I use on prime rib, instead of using a more traditional brisket rub. Smoked at 225 for ~7 hours. Wrapped in butcher paper at 175. Got impatient the last hour and pumped it to 275 since the wife was asking when dinner would be ready. These ended up reading around 191 or so when I probed. Very tender, but still able to pick up. -
Awesome. Might get to try them out next weekend. Your's look great!
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Grilled some salmon steaks and made a shrimp cream sauce to go with it. Super rich and super delish.....
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Sauce Prep;
Prepare the sauce by melting butter and adding lobster base, minced garlic, and flour to a pan. Next whisk in chicken stock and heavy cream. Bring to a boil and reduce to a simmer. Remove from heat and mix in cheese - whisking to ensure sauce is smooth. Do not add seasoning until AFTER you've added the parmesan cheese. The lobster base and parmesan cheese contain sodium, so you may not need much additional salt.
Finally add in some cooked or grilled shrimp to the sauce and combine.
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Pollo a la Brasa with Ají Verde (Peruvian Chicken with Peruvian-Style Green Sauce)
I’ve been craving Peruvian Chicken with the delicious green sauce ever since the local Peruvian restaurant near me closed up shop. Decided to give it a go and then I came across a version of this dish from Green Healthy Cooking.
YOU MUST TRY THIS…UNBELIEVABLY GOOD! 🇵🇪
https://greenhealthycooking.com/pollo-a-la-brasa/ & https://greenhealthycooking.com/aji-verde-sauce/Attached FilesComment
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Thank you @Griilin Dad SammyJ SheilaAnn klflowers randy.56 Michael_in_TX This was crazy delicious and that sauce really is amazing!
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Pork tenderloin rubbed with some coffee-based spice rub. Smoked on kettle+SNS with peach wood to 130. Rested for 5 minutes and then seared to 140. Wife said it was the best pork tenderloin she's ever had.
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Steak Samich! Every Sunday we have the family over for dinner, sometimes lunch. Today was steak sandwiches. I went to Sam's and bought a choice whole rib eye. 16.22 lb's @ $12.98 per lb. I asked the butcher to remove all big excess fat, to cut 12 -1/2 inch for sandwiches, and the rest to cut 1.25 inch steaks. Ended up with 7 of them. Cooked on a PK grill 4 min total. Cooked for 1 minute, then turn 45 degrees, 2 minutes flip, 3 minutes turn 45 degrees, 4 minutes on the bun. Internal temp was 135 to 140 when done. The rub used was 1 part pepper, 1 part onion salt, 1 part celery salt, 1 part garlic salt. I cut the tail off, not a fan of that part of it.
50 degrees outside and rain.
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I realized this week that I had not done a long smoke since mid-May, which is obviously far too long.
Decided to do a pork butt, which, after using a Whataburger mustard binder (because Texas), I generously seasoned it with Killer Hogs The Hot Rub, my favorite pork butt rub.
Onto the PBC it went with three chunks of cherrywood!
Now this cook inadvertently became a race against time. First, I got started stupidly late. I put the butt on at 1 pm when I intended to get it started at 10 am. Also, there is a massive front coming through that I thought was going to hit my area around midnight -- nope, that got moved up to 9 pm!
It has been so long since I've used my PBC, I forgot how much of a dream this thing is to use. I'm not even sure why I put a grate temp probe in it as it rocked 250-325 the entire seven hours. I never even lifted the lid once.
By seven hours, we hit 200 F and the pork was probe tender. I wrapped it in foil and a towel and placed it in a cooler to rest for an hour.
In the meantime I made a really tasty homemade BBQ sauce of off Steven Raichlen's site. It's a mustard-brown sugar sauce: finely dice half of an onion and sauté that in a tbl of butter. Add 2/3 cup of apple cider vinegar, 2/3 cup dijon mustard, and 2/3 cup of brown sugar, and 1 tbl of hot sauce, and whisk to combine. Simmer for about ten minutes. Let cool before using.
I also sliced up some red onion and quick pickled them in red wine vinegar.
Here's the pork before I took it off....
And after its hour-long rest....
And shredded up....
And served with the BBQ sauce and onions.
The BBQ sauce is really good. Tangy, mustardy and not too sweet. The acidity really complements the pork and the pickled onions gave everything a nice crunch.
Now I have leftovers for days. (And the front just hit!)
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fzxdoc I had some again for lunch. It is odd that with it being 1/3 sugar it doesn't really taste sweet, just very well balanced. I guess its like adding sugar to a tomato-based sauce; the sugar primarily reduced the perceived acidity of the dish.
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An Amber Colored Beer that is popular around here. Shell's is an old Brewery in New Ulm MN but there are several variations in this part of the USA. https://www.schellsbrewery.com/contact/
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Lowcountry Stew Chicken for dinner last night. I always get a bit too impatient when cooking a dish like this and don't let the thighs get enough color on the skin. That one there looks great but should have given the others a bit more time before making the gravy.
Season the chicken (just salt and pepper), sear the chicken thighs (10 of them fit in my 14" Smithey cast iron) on both sides in some oil, remove the chicken and cook some onions and celery, add some flour and cook for a couple minutes, add some chicken stock, add some seasonings (garlic powder, onion powder, oregano, sage, and paprika), add back the chicken, and then simmer for about a hour until the chicken is tender.
You can serve it over rice, potatoes, or pasta but we like it on what my wife calls "biscuit crackers" which are basically the end of the biscuits after she has re-rolled a couple times. She takes the leftover dough, rolls it out thin, and cuts it into pieces. By that point the dough doesn't make great fluffy biscuits but the "crackers" are great for applications like this or even biscuits and gravy.
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