A bit of a food bender yesterday has resulted in needing to eat a littler cleaner for a few days. So riffed on a salmon nicoise salad, with a little shrimp added in and pickled vegetable because I didn’t have asparagus or green beans. Also added some cauliflower rice that went well with this!
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I'm not much of a ham person, but I've always wanted to try doing a "double-smoked" one. When browsing YouTube last week trying to figure out what to do for Easter, I saw Matt Pittman / Meat Church do one of the double-smoked hams, so I decided to give it a shot.
Saturday night I unwrapped a hickory-smoked spiral-sliced ham from my local HEB and seasoned it generously with Honey Hog (which is quite good....honey profile, but balanced with garlic and other flavors to keep it from being too sweet).
I then let this go at 250 F on my Chimp for about 90 minutes. (I didn't realize how tall these hams can be! I took me a bit to get it oriented right so the lid would close.)
I then made up the glaze that Matt did in his video: 1/2 cup pineapple juice, 2 cups brown sugar, and 1 cup honey BBQ sauce. I used this to baste the ham every 30 minutes or so.
I absolutely love the color that carmelizing sugar gives:
When we hit 145 F internal, I took it off.
And here we are plated up with some macaroni salad, sorta playing off the Hawaiian pineapple juice vibe a bit.
This was good. I was worried about it being too sweet, but the sweetness is confined to the edges of the slices for the most part. Of course, I now have ham for sandwiches for weeks.
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For Good Friday my wife and I decided to go traditional and have Fish.
So I did a Cod Loin and also a side of Salmon. The Maple-Cured Smoked Salmon is somewhat of a staple of mine and I do it for Midsummer, Christmas and in between. The Recipe for the cure is Steven Raichlen's (https://barbecuebible.com/recipe/map...smoked-salmon/). Except I cure it Sous-vide style and smoke it slightly cooler than the 275 he recommends.
I like to cure for about 6 hours and leave it in the fridge (after removing the cure) for at least 1 hour, ideally 2.
For the Cod I made a brine:
4 Cups of Water
1/4 cup salt
1/4 cup granulated sugar
2 cloves of garlic
1 lemon
1 bay leaf
1 tsp of peppercorn
2 sprigs fresh thyme (or about 2 tsp dried thyme)
I left it in the brine for about 16 hours or so
I then smoked them both. The Cod I smoked on a plank for about 2 hours and the Salmon only takes about 45 minutes at 240 degrees Fahrenheit.
Salmon never disappoints, but it surprised me how good the cod was. Not normally a Fish I choose to have. Will definitely make it again.
Last edited by Tomaron; April 2, 2024, 05:54 AM.Comment
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Easter Sunday - Smoked Leg of Lamb
So I got my Leg of Lamb from a farm that is about 16 minutes away. Half a Lamb cut into different items such as Leg of Lamb, Racks etc.
I trimmed it down (there was the "hip" that I removed and attempted (and massively failed) to make Pulled Lamb from.
I then put it on the smoker at 245. I started spritzing the meat with apple juice and apple vinegar after about 2 hours.
After 3.5h the Lamb was at target temp of 132 F.
I then took it off the BBQ. Double wrapped it in foil, wrapped that in towel and then put it in a cooler to rest while we got everything else for the meal ready.
Even my parents who are quite sceptical towards Lamb really enjoyed it (although my mother favoured the more medium-well meat). We served it with roast potatoes, gravy (Bisto of course), Savoy cabbage, glazed carrots etc. Basically a traditional English Roast Dinner, but with a smoked Leg of Lamb.
EASTER MONDAY
Easter Monday I then used some left over lamb and made lamb tacos.
My next cook was going to be a Brisket, but given it is supposed to be snow mixed with rain and downpour for the rest of the week here, that might have to wait.
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Did my Tri-tip recipe last night (Grilled Tri-TIp - Pitmaster Club (amazingribs.com). It was one of the best TT's I've grilled in quite a while. After the TT gets pulled to carve, the mop sauce becomes the board sauce. So good.
Now you may think the outside is a bit burnt, but that is done on purpose. The meat is large and a bit of char helps add flavor to the board sauce. When I finally moved it over to indirect, the internal temp was 70d. And remember, you've got to grill that third side (pic with the aluminum covered brick).
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Smoked Norwegian Salmon, Kimchi, Rice, and Asparagus.
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The weather for the rest of the week is a wash out. Better than what our northern neighbors are getting, white out. So indoor it is. Note: next week shows sunny and 60', so yea. Tonight Trader Joe's Fried Raviolis. Marinara which when heated, I added my grind of parmigiana. And some Cibatta for dipping.
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Ramen with some leftover brisket, bok choy seared on the grill, sobu noodles, fried runny egg, and some diakon radish cooked in the broth.
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Another Woks of Life winner! Chicken with broccoli and mushrooms. I just love how chicken turns out from a velvet in cornstarch slurry and finished on the wok! And this brown sauce along with the mushrooms added great flavor with the florets!
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This isn’t really cooking at all…at least not yet. Give it about 4-6 weeks and I’ll cook something up with it! But the recent talk of kimchi JCBBQ and hoovarmin stirred me to make some sauerkraut. Nothing better than homemade kraut!
Right at 9lbs of cabbage shredded and tossed with pickling salt and caraway seeds (couldn’t find juniper berry today). I added two outer leaves as my cover to keep everything under the weight.
This crock is loving having something in it finally! I could probably double the cabbage and still be ok on space. And After 1.5 hours, moisture was above the weights, so put the lid on and added water for the water lock. Now we wait!
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Spent the last 10 days visiting family in CA and then at a conference for wild salmon restoration. Got back home at 6:30p’ the day before easter and had to figure out how to save the holiday for my saintly spouse.
So i thawed two Creekstone skirt steaks and reverse seared them.
It was also my first cook on the 70th Anniversary kettle. I used the Arteflame and seared peppers
And I sautéed mushrooms! My sister showed me her fav method. These were great!!
Easter dinner was saved🔥🔥🐿️
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Started a small batch of sun dried tomatoes from my garden. Technically it's cooking, about as slow as possible. They are mostly San Marzanos. It should take 3-4 days in the AZ sunshine. Also some recent pizza.Attached FilesComment
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Rack of Lamb on the Bronco. Smoked over a chunk of apple, then seared. I love lamb rare, but this could have been seared slightly more for my family but still good for me.Comment
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barelfly I thought it was fantastic, and my kids loved it. Mia asked Jaco if she could finish his 😂. I didn't have time to make a run to the Asian market for Chinese broccoli but I'd like to try the dish with that some time. I could see this being a regular in the rotation here.
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