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nothing fancy, fish sticks, turnips and mustard greens, and baked potatoes.
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no@JCBBQ they were Wally World, they were actually good. {mom approved}. @hoovermin I use 3 bunches of turnip greens and 2 bunches of mustard and a large turkey wing. Seasonings: garlic powder, onion powder, large onion, 2 or 3 chicken broth.{ I used no salt} it's up to you. I slice the onion, add it to the wing in pot with broth to cover wings. Start on high and add 1/2 teeth spoon of garlic and onion powder, bring to a boil. Lower heat to gentle boil about 45 mins. To that add the greens . -
Add more broth if needed. Retune to high until it boils, then down to medium .{ i forgot to mention two ingredients } unsalted butter and 3 small turnips. add the butter and choppd turnips and salt , pepper, garlic and onion power to taste. sorry recipe not written down. -
Clawbear57 thanks! I will try that with some cornbread in the very near future.
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This is becoming my standard weekend breakfast. Scrambled eggs seasoned with Tajín with some diced onions or peppers, stuffed into just-slightly-crisped corn/flour tortillas along with Valentina Hot and a Mexican cheese blend.
Valentina Hot (the one in the black bottle) is starting to become my go-to commercial hot sauce for all things Tex-Mex, replacing Tapatío. They both have similar flavor profiles, but Valentina is noticeably more viscous, which I think I prefer.Comment
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Was trimming and completing the frenching job on a rack of pork for later, and this was the "squaring off" of the loin end. Threw some midyett rub on there and cracked an egg in the pan for a delicious improv breakfast.
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Hooray for me! This past Thursday I taught my last classes at the University of Colorado/Boulder and I'm now retired--at least from the academic life. I plan to spend more time in my studio working on my own paintings.
To celebrate I reverse seared a prime NY strip on my Primo. Served this up with some rice and a salad.
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Venison stew and cornbread
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Smoked up a 9lb/4kg boneless pork butt from Wild Fork today, which they had for a great price, under 3 bucks per pound, definitely worth it since I get free delivery from my membership. Dry brined overnight, then hit it with Spiceology's Flavor Hog rub that was part of my bounty from my generous and discerning (to say nothing of well-dressed and debonair) Secret Santa. Ran it at ~250F/120C in the SnS kettle with B&B coals and a couple of chunks of apple wood for the first ~6 hours, then into the Pit Boss vertical pellet smoker at 300-325F/150-165C for another several hours until it probed tender and hit ITs around 200F/93C.
Absolutely superb, super tender and juicy, great smoky bark, everything I want in a pork butt. Yum!
Had to truss it up with some twine:
Transferred to the Pit Boss in the foil boat when ITs were about 170F/mid-70sC.
Plated with broccoli and some McCain's french fries.
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A Masterpiece Tonight...I don't think I've ever said that...Well...Just about anything before.
Anyhow, a week or two ago Linda (Mrs. Troymeister) and I for the first time went to this Italian Restaurant in Oak Park IL called Victory...It was among the BEST Italian food I've ever had this side of the pond.
It was called: Nonna's Gravy...Slow Braised Pot Roast in a Red Wine Crushed Tomato Sauce...
This is my first attempt to duplicate. I came very close...I mean almost Exact....I did not have time to get or make Whipped Ricotta.
This Gravy is served over Homemade Gnocchis.
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No, I didn't cook this, but it had to go somewhere. What a coincidence that today was the day for ecowper to post the spices I bought him from Sadaf, which specializes in Persian and other Middle Eastern spices. Lisa has a student from Iran, and he invited us to a Yalda Celebration tonight. This is a celebration of the longest night of the year with eye toward the days finally starting to get longer again.
Check out this massive lamb shank! Served with a Salad Shiraz and some basmati rice with saffron.
Truly a delightful evening. Lots of music and dancing, along with information on the history of the traditional celebration. Over 200 people were there, so it was festive indeed.Comment
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Just got my Santa Maria attachment from Ash & Ember this week (thanks for the heads up, Sid P) and did my first cook with it today. First time cooking with live fire, and I’m hooked now! I did two tri tips, and my wife made the sides - pinquito beans, mac and cheese and her famous potato salad. It was a fun cook, and turned out pretty well for my first time, I thought.
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Baconwrapped pork tenderloin.. on the Weber gasser..
Smashed potatoes and broccolini on the side..
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Last edited by Elton's BBQ; December 17, 2023, 11:00 AM.
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Hosted a dinner party for 10 last night. Planned to smoke and sear tomahawks on my WSM/Kettle but I had to adapt due to this ridiculous Florida storm. My guests had to make do with an herb-crusted prime rib on my old Genesis ;-) Not shown, the hickory smoke chunks for a wisp of flavor.
Attached FilesLast edited by UFLawdog; December 17, 2023, 07:45 AM.Comment
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Char Siu (Chinese BBQ Pork)!
Cut a small pork shoulder into 1 1/2” strips. Marinated overnight in a Char Siu recipe used from kwokspots.com before taking it to the grill. Seared direct for char and color before moving indirect, roasting around 400°F. Glazed with reserved marinade at 145°F and again at 165°F pulling at 170°F. Rested 10 minutes before slicing. Absolutely delicious!!!
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I'm going to have to pay you visit someday. I'm just down the street. -
DaveD I bet it would. I would pay attention to the temps normally used for pork tenderloin and just go by that. I think it would be delicious! Let us know how it turns out if you decide to make it!
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Sunday Funday.... it starts.Comment
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