Finally had an evening home to cook something more than just heating things up. Smoked a pork tenderloin for a while, then took off and seared on all sides in a pan then finished in the oven to temp. Turned out super juicy and tasty. Served with cauliflower and side salad.
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Made the Provencal smoked fish dip from the new recipe on the free side using salmon smoked in the Lang with some poppers and a Tri tip cooked like a brisket. I added pepper jelly to the poppers under the bacon this time, and then glazed the outside with it for the last 15 minutes of the cook. I'll do it this way from now on. Not sure what I think about the Tri tip brisket yet. It turned out perfectly, but by the time it was ready I'd eaten so much shrimp, crab, and crawfish I wasn't very hungry. I'll be heating it up for leftovers today. I can tell you that the fish dip is one of the greatest recipes on the free side.
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Smoked wings on the AOG gasser with a Carpathen Z-smoker pellet tube and Peach pellets.
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Time to restock on char siu. Pork shoulder strips on the Napoleon.
These two needed a little more time:
All of the strips:
And sliced:
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Simple Swiss mushroom burger for dinner.
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Im not much of a kraut guy, but I could definitely have added brown mustard and caramelized onions. -
Kraut got me going. I went to a German restaurant last week, they had a house mustard. It was a Bavarian style sweet whole grain mustard, I actually didn't know about this style. It was given to me for my smoked pork chop, and I finished it off with a spoon it was so good. I have printed out a recipe to try near future ... it would certainly be good on that burger!
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Honoring my favorite poet tonight!
Cheeseburger in Paradise!
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Smash burgers with burger glop, my burger seasoning, and homemade pickles, oven fresh with my fry seasoning, and ghost pepper ketchup.
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Crunchwraps for dinner. This is my third and most elaborate version so far, inspired by a griddle cookbook. What I learned here is the really wet ingredients will soften the tostada surprisingly quickly so during the build it’s important to keep those layers away to ensure you get the optimal crunch. In this one I had the refried beans and sour cream on both sides which softened it to a regular corn tortilla texture. If I were to build this one again it would look like this from the bottom up:
burrito shell, refried beans, taco meat, onion, cheese, tostada, more cheese, lettuce, tomato, jalapeño, hot sauce, dallops of sour cream.
I didn’t have any, but queso really is the superior cheese to use here IMO
Last edited by Andrrr; September 26, 2023, 05:33 PM.Comment
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Sometimes breakfast is what's for dinner...
Sausage gravy with drop biscuits, fried taters, and an over medium egg.
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Quick comfort food: pork loin chops dry-brined in SPG for 48 hours, seared in cast iron with butter and olive oil, finished on the smoker, topped with some of that browned butter, and served with a copious amount of mac and cheese. (Always Stouffer's.)
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Dal Makhani and chapati.
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Tonight we had 3000 Mile pulled pork tacos! The pulled pork was massaged in a deep freeze state from Florida to Colorado and back. Yes, I could taste the back roads of Alabama, the Arkansas river influence of Arkansas, the searing roads of Texas, the enchantment of New Mexico, and the thin air of the continental divide in Colorado! I smoked and vac-packed a few pork butts in May and this pack made the round trip 😂, yes I could taste every mile! 😁
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