It is my 10 year old's birthday and she requested pulled pork for dinner. Got a couple butts from Costco, dry brined over night, seasoned with Memphis Meat Dust and smoked on my Weber 26. Only took around 9 hours this time. Wrapped for the last couple hours. Bark was great and the meat was juicy and flavorful.
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Ever since I got the Blackstone Griddle, the wok has been neglected. Even tonight, I planned on cooking up this Pad Thai on the griddle. But…had a New Mexico monsoon come through….but the rain stayed west and we got the dust storm. So…it was time to WOK this way for some Pad Thai with chicken. Been a minute since I made this and not sure why. Love this dish!
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This has been a crazy week. It's August and I had only had two funerals in almost eight months. The I had two funerals in the last three days. With a trip to Minnesota yesterday to take my granddaughter to a Twins/Cards game. Hey, not going to waste the tickets, whats a four hour round trip. So even though I still needed to figure out what to say in the morning I decided I needed something to keep my strength up. Ribeye sounded like the solution. With some canned green beans and Uncle Ben's rice.
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fzxdoc Everything went well. The two funerals the past four days were the two hardest funerals a preacher can do, one for someone you never met, and one for someone you knew very well. What made that last one easier was that it was a 95 year old guy who knew he was at the end since last February and mainly was ticked it was taking so long. After my fortification last night the 2 services this morning went well, although I'm exhausted. The twin to that ribeye tonight should help in my recovery.
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Grilled swordfish with summer vegetable tian. Indecently good combo.
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Not sure I should even post this... August, 90 degrees out, and I'm making smoked Chili with very cheap 30/70 ground beef I bought for .99 cents a pound. Even more cringeworthy is that I drained off the grease (O so much grease) and save the 'tallo'? Spiced with garlic, onions, and bell peppers. Should be good for what it is. Anyways, the tast is good and it's slowly reducing and the smoke tube is actually working. I'll let you know how it all turns out.Attached FilesComment
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I had a rack of STL spare ribs that had been hanging out in the fridge and needed to be cooked. So I cleaned them up as usual, hit them with a generic rib rub from a local butcher, and tossed them on the Recteq at 250 late this AM. I sauced them with Bob’s Bitchin BBQ RBQ which is a root beer flavored sauce about 20 min before I pulled them off. Very tasty stuff. About 5.5 hours all in.
They were delicious but slightly overcooked for my taste as they were fall off the bone tender. I prefer a little bit of bite in the texture. But still juicy and flavorful. Served with some microwave cheesy potatoes. Yum.Comment
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Garlic butter steak bites.
Carved up three NY strip steaks and got them going in a 12" cast iron pan....
Had to do everything in two batches....I do not want to "stew" my steak!
Next is to add 2 tbl of minced garlic and some butter. Like a whole stick.
Also added two large sprigs of rosemary.
Once everything was coated well, served atop some (instant, alas) mashed potatoes.
Yum!
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I made the bread. I grew the tomatoes. I rendered the bacon. I can't take credit for the lettuce or the mayo. First BLT of the season. Man, that was good.
B
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Smoked chuckie on the PBJ. Turned into pulled beef per Malcolm's recipe. Variations on seasoning and cooker but pretty much the same method. I used Chuds SnakeBite Rub. I added sweet onion, candy jalaepeno and pepperocini. Mesquite for smoke and as I mentioned on the PBJ. Total time 5.5 hours. Tender and delicious. Of course plenty of leftovers. So, next meal in pan with whatever I add over buttered noodles.
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Had the youth senior boys over for dinner, great group of young men. Cooked up pork ribs (on the KBQ), smoked chicken on PBC, creamed corn, slaw, Mac n cheese and Mississippi mud for dessert.
Despite it being summer, the humidity and temps were down, made it nice to sit out and discuss the Gospel, life and their future endeavors.
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Today was pesto making day, as I cut about 18oz of basil from the garden for 10 cups of pesto. But after that, I decided I needed a forearm workout, so I busted out the mortar and pestle for an another 1.5 cups or so of pesto that Serious Eats says can’t be beat because of the nature the basil is broken down.
So, fresh garlic and pine nuts with the basil added a handful at a time along with some salt.
After about 20 minutes or so, I added in the Parmesan and oil and had a beautiful pesto sauce that was screaming for fresh pasta!
Then later in the day, I made up a batch of fresh pasta using what is becoming my favorite gluten free flour, Caputo. After resting for a while, the KA pasta extruder was ready to go and started making some great rigatoni! Only thing about GF flour, no gluten so the structure of these types of pasta is hard to sustain, so it flattens a bit. But…still works and tastes great!
From there, grilled up some chicken thighs, mixed up my pesto sauce with a Greek yogurt/milk combo, oil packed red peppers, red chile flake, Parmesan and the pesto of course and served with some hand torn basil! Made for an excellent fresh pasta dish!
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Almost as good looking as JoeSousa
I was pretty happy with this shoulder. Served with slaw and tater salad. No plated pics… but it was all pork! Pecan and white oak. Interesting combo.
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Smoke a 5.5 lb Lumina New Zealand leg of lamb. Dry-brined and hit with a paste of MH's Dolly's Lamb Rub. Smoked with oak wood on the Smoke Vault. Pulled at 125 F. Seared in the Weber gasser. Served with shitake rice pilaf.
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