Venison meatloaf and mashed sweet taters.
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Went a bit nuts for a Tuesday night but what can I say, I was hungry.
Decided to thaw out some bottom round today, used Mrs Olearys cow crust and cooked at 325 (can't do 225 on a Tuesday night) on the Weber Summit charcoal with a hunk of mesquite and a hunk of hickory.
As for sides, I decided to do roasted potatoes, and maple glazed carrots.
The carrots were glazed with this maple syrup I got at Costco that was aged in bourbon barrels. It has a subtle hint of bourbon and charred oak. Very good.
(Didn't snap a pic of the potatoes pre cook)
What's roast beef without mushrooms and wine?
Reduced some homemade stock into "demiglace"
Then sauteed mushrooms and garlic with butter and olive oil, added my reduced stock, Pinot noir and more butter.
Meat came off the smoker at 125.1 after about an hour and 20 minutes.
Raised the temp to 400 once IT was 110 to get a good crust.
Finally, made up a plate ate it, and have my feet up. Not bad for a weeknight but don't know if I'll do it again anytime soon
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Is pizza allowed here? I swear I cooked it outside in the cold while drinking beer! I swear it!!Attached FilesComment
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Last nights burger. Sloppy plating, food styling. I just wanted to show the last of those smoked onions from Sunday. A little bit of pepper jack cheese on a pretzel roll I found in the freezer 🍔
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This was from monday night. I made this chicken dish with braised leeks from Lucques cookbook. One of my favs! Served with mashed and sautéed spinach. Honestly, the leeks are the star here!
served with the rest of my take home bottle from wine club
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JCBBQ that’s only the food history, philosophy, story books. The bulk of the recipe driven books is a whole ‘nuther bookshelf! Lucques is a fantastic restaurant and the book, while seemingly complicated, is still very approachable. So many awesome dishes!
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Made a batch of Rancho Gordo Pnquito beans Santa Maria Style to go with the ribs I made Sunday. I used the leftovers to make chili (sorry Texas) came out great!
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It’s been unseasonably warm here this week. The forecast says today is the last warm day before the temps tumble. 🤣
Anyway, I managed to thaw the rack of prime grade beef plate ribs I had stashed in the freezer before the cold weather bbq season starts. They’re from Wild Fork and the marbling under all that rub (Meatheads Red Meat Rub) was fantastic. They went on the Recteq around 7:15. I will post the results later. Yum.Comment
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It appears to me that more and more people are composing and taking great photos of their cooks. We eat with our eyes first so you’re really making all of us hungry with the photos. Having said that, if anyone needs an objective, personal tasting to confirm the 3-D actual representation is as good as the 2-D virtual representation, I’ll look for your invitation.Comment
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Pork tenderloin, sweet potatoes, and brussels sprouts with date syrup.
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Ok follow up on the beef plate ribs I posted early this morning. In a word: awesome. The details:
A 6.8 pound, prime grade, three bone plate rack from Wild Fork.
Hit hard last night with Meatheads Red Meat Rub.
On to the Recteq at 250 this AM around 7:00. No wrap. No boat.
Pulled about 7.5 hours later when probing like butter.
Wrapped in butcher paper and rested in a pre warmed but off oven for three hours.
Then beef nirvana. Yum.Comment
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