This afternoon I fired up the Recteq to a temp of 235 and tossed them on. About 75 minutes later, they were done. I nuked a couple of sides, carrots and au gratin potatoes, and boom. Dinner. The chops were outstanding. I get these from WF often and they are always terrific.
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I had some beautiful Berkshire bone in chops from Wild Fork. I kept it a simple as can be today. I dry brined them for 24 hours with a generic bbq rub I get from a local butcher. There’s plenty of salt in it so I just dust it on and put the meat in the fridge.
This afternoon I fired up the Recteq to a temp of 235 and tossed them on. About 75 minutes later, they were done. I nuked a couple of sides, carrots and au gratin potatoes, and boom. Dinner. The chops were outstanding. I get these from WF often and they are always terrific.
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Reverse seared some NY strips. Smoked on the LSG Pellet at 225 until 120 IT. Seasoned with Hardcore Carnivore Black. Seared in a pan with tallow until finished. Very pleased with the results.Attached FilesComment
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My friend John went to Mazarro's (a legendary Italian deli in St. Pete) this weekend and asked what I wanted. I opted for some hot soppressata. With just myself to cook for tonight and tomorrow night, I decided to get indulgent. I mashed up traditional baked ziti with my pasta 'ncasitata so that I could use up some CSA eggplant, cherry tomatoes and onions.
The eggplant made a trip to the Lodge first.
The soppressata showed up as micro-thin slices off the deli slicer, so I cut it up into short ribbons. I rendered it alone first, then added onions. The garlic went in once the onion was cooked and it was time to lower the heat. I deglazed with some Pinot Noir and chicken broth and then added the cherry tomatoes (and lots of tomato paste) after they were split, along with a little basil and Italian seasoning. That simmered an hour or so, and then some Pecorino Romano and Parmigiano Reggiano were grated in just before the cooked ziti was added. A little pasta water was needed to hit the right sauce consistency. Then the eggplant was folded in, along with some grated mozzarella. A bit more mozz and grated cheeses on the top before going into the oven for about 15 minutes at 375 followed by a few minutes of broiler action.
I may have just been really hungry, but this stuff hit the spot in a big way. The flavors melded together perfectly.
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It probably won't surprise you that chasing our little one around means a lot of toast and not enough cooking. I did make some pulled pork with rhubarb barbecue sauce in the crockpot yesterday and gave some to our little tonight. He seemed to really enjoy it.
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smokenoob he did! And I found him chewing on more 30 minutes later -- saving it
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Was in the mood for breakfast for dinner, so breakfast tacos it is.
Got some diced cherry tomatoes and pickled jalapeños going in a bit of oil, then added some eggs, seasoned with Tajín, and also added a crumbled tostada.
I added the mixture to two hot and waiting HEB made-in-store flour tortillas, topped with some Valentina hot sauce, and Mexican cheese.
Rolled 'em up and added a mandarin orange for dessert.
That hit the spot!
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bbqLuv You know what, you're right. I technically made a burrito, given that I wrapped it and didn't fold it in half!
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Kurobuta pork loin. Sous vide, seared in CI, served with roasted red pepper salad and Swiss Chard and beet greens a la Calabrese.
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Andrrr Here is my recipe post. In the recipe I mention that I sometimes substitute homemade kimchi for the cabbage, carrots, and leeks. That is what I did this time. https://pitmaster.amazingribs.com/fo...gg-roll-recipe
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My whole family is vacationing on Pensacola Beach, FL this week, and after a terribly unlucky fishing outing yesterday on my brother's boat, my good friends smokenoob and jfmorris tipped me off about Joe Patti's fish market in Pensacola. Holy cow! What a joint. I got gulf grouper, ahi ahi, and 5 lbs of Royal Red Shrimp. All I have to work with is a gasser, but we made it work! 15 family members not disappointed! Food is gone! B
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I made another 50 egg rolls tonight, taking them to share at the brewery and at work tomorrow. For those who don't like my camera, I dusted off one of my other cameras - I hope you like this picture better hoovarmin and Panhead John
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This is the one dish I may that just screams summer to me. Haven't made it since early fall last year. Persian chicken.
Chicken thighs marinated in Wild Garden's Persian Chicken marinade overnight, then grilled over charcoal and pecan....
When those are done, on goes some zucchini, red bell pepper, and red onion drizzled with EVOO and Meat Church's Holy Cow to get fire-roasted....
Slice the chicken up.....
Serve with the veggies atop some brown rice.
So incredibly good!
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Pork chops on the kettle. These were great…perfectly cooked and served with some crispy Brussels!
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