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Standard-issue St Louis cut spares over the weekend. Rack from Wild Fork, with membrane removed prior to packaging - a very nice perk with WF ribs. Dry brined overnight, cleft in twain for ease of handling and a little extra bark, Jenni In A Bottle rub, cooked 2-zone on the SnS kettle using B&B oak/hickory coals and a few apple chunks for smoke. Everything was nominal AF the whole way, and the ribs were delicious. They underwent a long stall at 150/65, and I put them in foil boats about 2.5 hours in. They finished at right around 200/93, very tender but still tug-off instead of fall-off the bones, just as we prefer.
Sides were a bowl of Rancho Gordo domingo rojo beans, what was left after I made the pot of chilibeans the other day, and some broccoli.
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Decided to pull out a pack of my latest batch of Jalapeño Cheddar Hot Guts for dinner!!! So. Good! I took a bite of one and the case snapped like a carrot and juices shot everywhere. …..I’m kinda getting the itch’s to make up another batch.
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texastweeter , not from Texas, but lived there a bunch and 2 of my kids were born there. Actually my time station at then Ft. Hood started my love affair with Texas BBQ! I’ve been trying for years to get my hot guts right and I’m finally getting close!! -
Lots of garlic, like more than you think you need. Also try 2 types, fresh minced as well as powdered.
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Smoked pork shoulder steaks. First time making them. I am looking forward to the next time.
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Wagyu outside skirt steak. I bought this at the HEB across from Truth BBQ in Houston two weeks ago.
This is one of the best pieces of beef I've eaten in a long time! I put some garlic herb compound butter on it while it was resting. Served with a fresh herb board sauce.
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Last night at the lake house and have been craving smash burgers…so went with double patty, onion, green chile and Swiss
these were good!
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Detroit style pizza. If it wasn’t for the cheese and sauce weighing it down, it would have floated away.
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Decently healthy (and filling!) breakfast, Texas-style. Eggs scrambled with shallots, Valantina hot sauce, Mexican cheese, white corn tortillas...and two mandarins.
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Pasta in lemon cream sauce with chicken, tomatoes and basil. I seasoned the chicken with Lodge Sizzling Citrus sear blend to match up the flavor with the sauce.
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First time in 11 months we’ve had both kiddos home….makes me smile for days!!!! So we asked what they wanted to eat while here, and both requested chimichurri and carne asada as one of the meals…so we kick it off with that!
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They're all here. My daughter suggested and we did the Italian meal tonight. Manicotti, raviolis along with sausage braciole and meatballs. A bit of a variation I wasn't consulted on. It worked out. Tomorrow the traditional Thanksgiving meal. Friday, all kinds of leftovers. No pictures. I'll try to make up tomorrow and Friday. Happy Thanksgiving to all. -
Thank you barelfly. Tomorrow morning another tradition I try to keep going, the Macy's Thanksgiving Parade. I still have a couple at 4 and 7 who enjoy most of it. The big highlight is Santa. Even the older grandkids gather around to cheer on to encourage their younger siblings and cousins. I'm sure they have memories when it was them.
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I've mentioned before that this particular pre-made crab-stuffed salmon and broccoli from HEB is one of my most favorite things to eat.
It is so good and so easy.....but it is also $9. (A few years ago, this exact same thing was $5.) So I had the presence of mind to see if I could figure out how to duplicate it.
After reading a slew of stuffed crab recipes, I settled on one that was lump crab meat (I used canned), crushed Ritz crackers, Old Bay, mayo, stone-ground mustard, lemon juice, and parsley. I mixed up a batch and stuffed a piece of Norwegian salmon:
(The HEB salmon lists celery salt on the ingredients and I know I can taste that in their version so I dusted the top of the crab mixture with some.)
Twenty-two minutes at 400 F (which is what you do for the HEB one) and here's what I got:
And plated up:
Wow, I am 90% of the way there!
I need to tweak it. I want to take the mustard out, which in addition to removing that tang that the HEB version does not have, it should firm up the mixture to what I am used to. I need to switch the celery salt to ground celery seed. This was a bit too salty. And take two minutes off the time as apparently my little aluminum pan conducts heat more than HEB's.
Curiously, I was a little disappointed at first when I tallied and divided up the ingredients. I only saved $2. Then I realized, HEB's version doesn't actually use crab! It's imitation crab (which seems to be alaskan whitefish mixed with mirin). I'm actually using real crab! Also, I can stuff my salmon with as much mixture as I want.
I also get to eat the skin of the salmon, which crisps up nicely. (The HEB version has the skin removed.)
Another thing I will experiment with is trying canned white crabmeat rather than lump crabmeat; it's half the price. I'll see what a difference that makes.
I am calling this a success. And I get to make it for lunch tomorrow, too. (Salmon filet resulted in four pieces, two of which I vac-sealed and froze.)
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I may not be trying the canned white crabmeat after all. It looks utterly unappetizing. It looks like crab that has been ground into sawdust and soaked in a brine. The canned lump I used was lightly brined, flaky, and quite recognizable as crab, even in the finished dish. That explains the price difference.
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I had some Napa Cabbage 🥬 and carrots 🥕 in the fridge so I bought a head of broccoli 🥦 and made a stir fry with a pound of chicken tenderloins I pulled from the freezer. Jasmine rice🌾 and shishito pepper 🫑 on the side.
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I’ve mentioned it before Michael_in_TX make a batch of French fries, add shishitos when the fries are almost done, toss all together with your favorite seasoning. Totally elevates fries!
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My daughter has been home from Houston for a week now, she’ll be here until after she has her baby at the beginning of January. I’ve made a few things so far this week that she loves. She better not get too spoiled with me cooking for her. Haha!
Sadly, I only got a picture of tonight’s meal, I pulled some salmon my husband caught out of the freezer and sprinkled Cajun seasoning on it and threw it on the flattop. I also had some cod we caught in Alaska for my son since he’s not a salmon fan. Salmon was really good. I also made Alfredo sauce and used penne pasta as I didn’t have fettuccine.
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