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Stir fried beef with crispy potatoes (in this case, frozen French fries), or Thit Bo Xao Khoai Tay Chien from "Into the Vietnamese Kitchen" by Andrea Nguyen.
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Miso glazed salmon with rice, cucumbers, scallions, and pickled ginger for Thursday night dinner.
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Smoked Transistors it was!
barelfly I thought about doing it with cod and will probably try next time, but I like salmon better. I just copied the presentation best I could from the picture in the cookbook.
SheilaAnn 6 months??? I couldn't take it!
captainlee thanks! -
I think a nice glaze is so important for fish presentations.
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Been traveling for a couple of weeks for work. Got home LATE last night and my wife asked me to do my jalapeño poppers for a work luncheon tomorrow morning……. What’s the saying? Happy wife happy life? Yeah. That’s the one. Lol. After an exhausting search jalapeños that would make the cut…… here is the finished product! Mixture is cream cheese, garlic salt w/parsley, Memphis dust, and chives. Cut, scrapped, and filled that jalapeños, wrapped in bacon and smoked for almost 4 hours at about 200 to 225~. Glazed with a BBQ, teriyaki, honey, sriracha glaze that I eyeball. Smoked a little more to let the glaze set. And voila! The pit master taste was amazing! I hope that her co-workers like them!!!!
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there are a couple sans bacon for one of my brides co-workers who doesn’t eat pork. …even bacon.
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RichieB , I’m taking the fact that she didn’t change the locks on the house while I was traveling as the win!!!! Lol!!!
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Weber Kettle / Vortex 3 hour dry brine,
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I’m still on soft food diet after tooth extraction…. so Royal Red 🦐 cooked two minutes was all I could come up with tonight after a walk on the beach. Wine also helps cope 😁
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Smoked up a Villari pork butt a couple days ago while home taking care of my lovely, injured bride. This brand appeared on our local grocer's meatcase last year, and they make heritage-breed stuff like this Duroc butt. The quality is superb, and at $2.99/lb it's a darned good value.
Nothing fancy here, dry brined overnight, doused with Jenni In A Bottle, on the SnS kettle with a target grate temp of 275/135 running B&B oak/hickory coals and a few chunks of cherry wood. For once, after about 7 hours the fuel ran low before the cut finished, a first for me when using B&B, so it came inside to the kitchen oven at that point, at which ITs were about 185/85. Finished at 204/95, probing like the proverbial buttah.
Plated with some broccoli and a dish of black beans & chaufa rice from a local restaurant from whom we had delivery the day before, great side dish. The obligatory Rudy's Sause on the side. Absolutely delicious, super tender, great bark and smoke flavor.
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Almost forgot I had about 5 lbs. of pork belly curing in the garage fridge. Smoked it this morning for some delicious bacon.
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Sliced up the remaining 3lbs of belly and sealed it for the freezer.
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Canned, Snows brand is the goto here. Being in New England, there are restaurants who exceed expectations for this. There was a place in Boston (long gone) off of Atlantic Ave. It's name, The Noname. They had a fish market down stairs and the restaurant up a flight of stairs. The fishing boats would dock behind them at their dock, unload fresh catch. And that’s what you ate that day/night. Sorry, I lost track. They made a fish chowder. I don't have any idea what was in it. I know it was the best -
Comfort food indeed.
A few days ago I asked my SO what she had for dinner… She said, “Clam chowder.”
“Oh, that sounds good.”
“It was delicious.”
“Oh, good.”
“Well it should be…you made it.”
“Do what now?” I’ve been away for a while. Apparently, the last time I made a bucket full, she vacuum sealed a bunch for just such occasions.
Hope the healing is going well.
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Here's a grilled chicken breast just to show everyone that I'm still cookin'.
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Last edited by bbqLuv; March 1, 2025, 07:09 PM.Comment
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