Fresh off the boat monchong. Mustard and panko crusted, pan-fried. Furikake rice and garlic spinach.
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Sunday's Good Old Fashioned Roast Pork, Sauerkraut and Dumplings Bohemian Style with a BBQ Twist.
It has been a few weeks since my local grocery store (Ed's Way) closed. They always had a steady supply of various Roasts. I was able to pick up, bring home and cook with little or no planning ahead.
So I had to shop 3 big box stores to find a decent roast that didn't break the bank. It turns out that Whole Foods (Paycheck) had the best deal.
My small local grocer with a butcher closing is a huge loss to my neighborhood and to local culture....Sigh....
Good news: The Roads was delectable.
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RichieB I used Weber 22 with SnS. Full lit chimney using Kirkland Briquettes. Temp varied from 350° to 400°. It took this roast about 2.5 hours to reach 150° IT. I had hungry guests so I only rested for about 5-10 minutes. The rub was sort of a mad scientist rub. Some Weber's Kickin' Chicken, Trader Joes Coffee Rub, Garlic Powder and Coleman's Mustard Powder Caraway Seed and a little Sage. I made a paste with a little olive oil and rubbed it all over.
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SVQ thick-cut pork chops with a bourbon-maple glaze served over sweet potato purée.
Just getting started using my warm-grate, quarter-zone method where the meat is cooked at the furthest point from the heat. The coals are in the SNS insert, nestled in the far right side. Chops are front-left with the sauce closer to the coals.
I used a slightly modified version of Susie Bolloch’s recipe (Hey, Grill, Hey) by omitting the ketchup. Since it already has ACV and brown sugar, I didn’t see the need to add more acid or sugar (HFCS) to it. It turned out fantastic!
Using this method, I don’t have to putz around with the vents at all. Once the coals are lit, I close the lid with the vents wide open, allow the grate to warm up, then put on the protein. The temp is usually around 100F when I first put it on and ends around 350F. I orient the grill top so the top vent is directly over the food.
The bourbon-maple glaze made this dish sing with perfect pitch. I paired a Willamette Valley Pinot with it but next time will probably use a Riesling because of the sweetness in the glaze and potatoes.Comment
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fzxdoc Thanks again. I reread your first comment and will add one more clarification. I put the glaze on immediately *before* removing the chops from the grill. The coloring on the chops in pic 3 is purely from hanging out in the far corner - i.e. pre-glaze and sear. Next time I’ll apply the glaze and let it caramelize some before removing them.
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We had a little surprise party for my other half's birthday on Sunday and had a friend's theme. I made Rachel's Thanksgiving Trifle for folks familiar with the reference.
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Ok here’s the follow up on my post just above.
I cubed the chuckie and dry brined with Meatheads Red Meat Rub last night. Then on the Recteq, running at 250 at about 11:00 this AM. After two hours in the smoke I transferred to a covered foil pan and braised in bbq sauce diluted with beef broth. Two parts bbq sauce to one part broth. Another two hours and they were done.
Credit where it’s due. This is Malcom Reeds recipe to the letter. So easy and works every time.Comment
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Wanting to expand my grilling and barbecuing experience I picked up Peri Peri sauce.
Peri Peri pork chops grilled over lump charcoal. On a side note this was the first time that I used Frontier lump and found it to be a very good product.
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I ate at Nando's once when I was in the Middle East. My students who had studied abroad where there was a Nando's raved about it and it was pretty good! I'm curious if the store bought sauce was good?? -
fzxdoc and skipsdaughter, the sauce is excellent. I'm looking forward to trying it on chicken. I'm not a wimp when it comes to heat however medium is good enough for me.
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I wanted to serve matzo ball soup as the first course for a dinner party I held last night, but the cookbook I was using had a pretty major typo in it and so the batter didn't set up in time for me to roll and cook it. Rather than waste half a dozen eggs and all that beautiful schmaltz I so painstakingly rendered, I fixed the batter. It set up just fine overnight, so my wife and I got to enjoy the soup and knaidlach for dinner tonight.
My wife just shook her head when I said, "this, my love, is why I don't follow recipes exactly as written." 😜
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Smoked some yardbird quarters in the Smokin-it 3D - got great color on these with the smoke and Kosmos Dirty Bird Rub. Hit them on gasser to crisp up the skin and served with the green beans.
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I picked up a couple massive heads of cauliflower last week at a great price, so I wanted to restock my pickled cauliflower reserves. I waited a little too long, so I had to spend some time trimming off the dark parts on the cauliflower, but here we go:
I parboiled the cauliflower, then hot packed with a clove of garlic and half Serrano pepper (pithed and seeded). Water bath canned for 10 minutes. My pickling brine had:- Vinegar (12 cups)
- Turmeric (1 Tbsp)
- Salt (80 grams)
Two massive heads of cauliflower yielded 12 pints, so not a bad haul. I lost one jar that cracked in the canner. From a cost perspective including lid and fuel, that comes to about $.63/pint, which includes the lost jar. I only make this because I can't find it locally and buying online doesn't make much sense to me, especially at about $9/quart.
These will have to rest for a few weeks before I open a jar and give it a try. This should keep me stocked for a few months. Devil beans are next.
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Monday night was "Easy Weeknight Burgers" with the fixings, minus a bun. I sprinkled some Berbere, an Ethiopian spice mix, on top of the burgers.
Tuesday night was pan cooked halibut with browned butter and a lentil salad.
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Cod and avocado mayonnaise
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I've had a ton of leftover rice, hence the multiple fried rice posts. Chorizo, Shishito peppers, and corn fried rice.
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Panhead John you know itLast edited by hoovarmin; April 24, 2024, 06:07 PM.
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