Pork shoulder getting wrapped for last 18°. MMD for rub with mustard binder. AR pork injection plus phosphates for injection.
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Gonna taste it here in a bit to test the nickel content. DaveD
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Playoff Crawfish Gumbo, meant to propel the Jags to a win. They let us down, but I could still taste it through the tears, which continue to flow for all of Duval.
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DTro I didn't use okra this time. It's tough to get good okra here. Not impossible, but it's a roll of the dice when you pick it up at the grocery store whether it will be good to eat or so fibrous that it can't even be chewed. I love okra, especially grilled. -
That reminds me of one of my favorite gumbos, Paul Prudhomme's famous chicken gumbo. Well done sir !!
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Starting to get the hag of this Santa MariaComment
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With half a foot of snow on the ground and temps that did not exceed 26F/-3C today, I put together a big ol' pot of pigsket & pulled pork chili beans*. We were out of tomato sauce, so I had to concoct some. Sauteed garlic and red onion in EVOO in the dutch oven until aromatic, then added tomato paste & water with Italian seasoning and salt & pepper to taste.
I used what was left of the two pigskets I made last month, comparing SVQ and regular smoked, full details on that cook right this way. Had about 1lb/450g of that, and added in another ~6oz/175g of smoked pulled pork from my stash. Added the meat to the tomato sauce and then two cans of diced tomatoes, one of which was fire roasted.
Mixed in 1/4 cup/60ml of our Hatch green chile supply and half a tsp of Hatch red chile powder, plus the spice pack from a Carroll Shelby chili kit.
Adjusted the consistency with some water, brought to a low boil/simmer on the stovetop for 15 min, then into the oven at 250F/120C for several hours, stirring every half hour or so. Added about 1.5 cup/350ml of Rancho Gordo Midnight Black beans that I'd prepared a few weeks back for the last 45 min or so.
Standard delivery system, with white corn Scoops, shredded cheese, light sour cream.
Absolutely superb!! Could not be happier with how it turned out. We got some good head-sweats workin', and those chunks of pigsket were amazing in there. Having the pulled pig as well gave the matrix a lot of substance, and all the smokiness with the Hatch chile notes were just *chef's kiss*
* According to my Texas foodie pal Jenni, "chili beans" is acceptable terminology
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I’ve been thinking about this for about a week. I’ll call it pesto chicken Caprese. It should be done out on the grill, but damn. It’s cold, and I’m a wimp.
I use Rana pesto; it tastes freshly made, and it holds its color and flavor for a couple weeks after opening. You can get it at Sam’s, Walmart, Target, and Costco sells it as Kirkland. It is excellent.
Marinate boneless skinless thighs in basil pesto for a couple hours.
Add some more pesto.
Top with tomatoes, or roasted red pepper, then into the air fryer. Instead of guessing, I hit “chicken tenders” and that got me 18 minutes at 350°.
After 18 minutes, it temped at 167°-175°, depending on the piece. Close enough.
Top it with fresh mozzarella, and under the broiler for 2 minutes.
Order up! Sides are roasted squash with onions, mushrooms, and garlic, and mushroom tortelloni. I served the balsamic glaze on the side; I wasn’t sure if it would go with everything else.
Spoiler: It does.
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Return of the ribs. Planned on smoking ribs last weekend. Unfortunately the weather disagreed with freezing rain then snow and 50 mph winds. Blew the several hundred pound grill across the deck. In a rare show of sence, changed plans and made orange-ginger chicken (Milk Steet recipe) in the oven -it was delicious. Today it's 15 degrees, but minimal wind so went ahead with Soy Ginger Glazed BBQ Ribs from the website. Love the recipe.Attached FilesComment
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It's cold (okay, okay, it's 45 F) outside and going to be rainy for the next three days, so I decided to do a simple flank steak. I marinated it for about ten hours in some oil, soy sauce, Worcestershire sauce, red wine vinegar, lemon juice, garlic powder, and pepper.
Full chimney of coals into the SnS and two minutes a side then an additional one minute a side and the crust is right where I want it. I then move to the indirect side, flipping every two minutes until we hit 130 F in the middle. (I like to do my flank and skirt steaks just a little bit more done than my NY strips.)
And on that doneness.....nailed it!
I love how the crust on a flank separates into strands over really high heat. I love the texture that gives in contrast to the softer inside of the steak. Moreover, it is also a nice reminder which way the grain runs. 
All plated up!
Quick note on the side....this is something I ran across at HEB. It's produced by Green Giant and they are Veggie Tots:
It's basically breaded broccoli and cheese. They are quite good! Just 20 minutes at 450 F in the oven and they went very well with the steak.Comment
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My wife got me a Nordic Ware big batch pan and I made thick crust pizza. Oh, it was beautiful.
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Cooked up some phad thai tonight!! 🔥🔥🐿️Attached FilesComment
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Soup.
Miso broth, wontons, shrimps, bok choy, and buckwheat soba noods. Super simple, super tasty. Gotta love having hondashi and miso in the fridge/pantry. It took longer to thaw the shrimps than to make everything else.Comment
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This crispy tofu started as lunch for my daughter but looked good, so I had some. She was given an air fryer as a Christmas present, and we have been experimenting with different recipes. I coated the tofu in soy sauce and then mixed it with garlic powder, onion powder, paprika, cayen, black pepper, and cornstarch. Mine also got a few drops of Bashan's and a sprinkle of furikake before eating.Comment
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I'm giving the recipe for Italian Beef from over on the free side a go. I asked the butcher at Publix for a sirloin roast, but what he gave me was a top sirloin steak that was super thick. No worries though, I'll make it work. Not sure if we are going to eat it tonight, or keep it in the fridge to slice up for dinner tomorrow. I smoked it in the BJIII using the slo-roller with a couple of chunks of blackjack oak I cut from my splits.
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