I picked up an 11 lb pork belly today from Costco to transmogrify into PBBE for a Sunday afternoon soirée. I was pleasantly surprised to find that it was a skin-on PB! I wasn’t about to let that beautiful skin go to waste.
This was the larger of two pieces from half of the PB. I roasted it in the oven at 350F for about an hour and it came out extremely crispy and crunchy. It brought back some poignant memories of my childhood home in eastern NC.
For National BBQ Day- 4.76lb St Louis style ribs smoked low and slow. Dry rub Braswell’s Original Pork rub, Mop Braswell’s old’ Smokehouse Moppin’ Sauce. Smoked with 1 large smoker box of apple wood chips. Some Bushes BBQ mop beans (added some Mop sauce) on the side. The grill stabilized at about 300ish. Ribs smoked for 4 1/2hrs. The basic grilling format was modified from Weber’s St. Louis Ribs with Smoked Onion BBQ Sauce recipe. #smithfieldfoods #braswells #bushbeans #weberbbq #webergrills #teamchargriller #chargriller #chargrillergrills #kingsford #bbcharcoal #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #Pwtallahassee #pigglywigglysouthtallahassee #winndixie
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Braised chicken thighs with leeks and carrots over mashed taters. The carrots were the stars here. Note their size (large gum balls). So tasty! I hit the braising liquid with some whole grain mustard at the end.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Tostadas instead of tacos. Really you can just pile more on a tostada than you can in a taco. This is bottom to top: fried corn tortillas, refried beans with serranos and cumin, avocado paste, onions, tomatoes, habanero salsa, lettuce, cotija cheese, and sour cream.
I only have two corn tortillas left, and no more wheat. I love tacos, but it’s time to take a break.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
20 ounces of salmon. 10 ounces of Elk back strap. Some kinda homemade butter sauce I threw together. I was gonna blend it up but it just didn’t happen.
Happy Friday! In my new push to understand various pizza dough styles better, I dropped down to my lowest hydration yet. 55%. Incredibly great thin crust, like so good!
Went simple pepperoni. Home oven baked, 8 minutes on a pizza steel at 525 broil, with a 475 degree 90 minute pre heat,
also a few bakes from today.
Last edited by Richard Chrz; May 17, 2024, 06:53 PM.
hoovarmin, this was an awesome pizza. Regarding 55%, I made too many changes at once to really know, but I think I am really going to enjoy it as I adjust it a bit in how I shape it, rest it, I also did not allow it to grow much, I kept the fermentation much slower, which I believe at least is going to be an important step. I’m already looking forward to a 50%. I’m just having a ton of fun in the kitchen right now. My wife says, “ I love that, sad that we will never eat it this way again”… lol
Pre-assembled chili dogs for the kids? They're livin' large! Just set the tray down in the middle of the table and let "the survival of the fattest, er, fittest " begin.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
That tri tip is a lesson in how to cut across the grain. The grain is so easily visualized in the first picture. When I told a friend while he was slicing up a tri tip that the grain changes at the notch, he said "Really? I never noticed".
I did tinga de pollo tonight (chicken tinga). This is so ridiculously easy and fast!
Get a cast iron skillet (12" is better, but a 10" will do). Dice up a yellow onion and get it browning in some avocado oil. While that is going, dice up about 1.5 lbs of boneless skinless chicken thighs into 1/2" or so pieces. Toss into the pan.
Keep it over high heat and let it brown. While it is doing its thing, in a blender add one 15 oz can of diced or crushed tomatoes (I used Muir Glen Fire-Roasted crushed) and an entire can (7 oz) of San Marcos chipotles in adobo sauce. (Relax, it won't be that spicy.) Blend until pureed.
Stir the chicken around and once it is cooked through, add the sauce. Simmer until thickened and reduced to your liking.
Toast up some flour tortillas, preferably the ones you just picked up at HEB (we are not a cult, honest!) that were made that day. Add the chicken, some cotija cheese (Mexican "Parmesan") and cilantro. Serve with black beans.
So tasty and incredible smokey even though I didn't smoke a thing. A very warming and comforting dish after the last day of weather.
"not that hot" hmmmm. I'm with hoovarmin . Sounds over the top to me, and I'm the spicehead in the house.
Looks like a tasty dinner, though, I'd be adding Habanero Rotel instead of the Muir Glen and maybe some ancho and guajillo chiles instead of chipotle in adobo. Then I'd have to eat it all myself because my guy wouldn't touch it.
For chipotle in adobo lovers, it looks like an easy and tasty dish. I always enjoy seeing what you come up with for dinner, Michael.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Wifey is out of town so I had a buddy come over today for a meat fest. Vortex wings for the appetizer, a rack of beef plate ribs and a rack of pork back ribs. I forgot to take a pic of the wings. Here’s the ribs before and after. There some sort of weird artifact in the after pic. 🤷♂️
Anyway, all was delish and we had a great time. That’s the point, right? 😊
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