I jumped on the ribs bandwagon Monday. I cooked two racks indirect for 3 hours (225 average) on mesquite and some cherry (ran out of mesquite). I don’t usually glaze my ribs but I had some Bacon Bourbon sauce so I brushed it on at the end. The sauce is from a local place, Smith’s Farms Country Meat, just off I-65 near Cullman. They have a lot of sauces, spice mixes, southern favorites, and you can pick up smoked chicken, brisket, pork, etc. for dinner. I also cooked up some Conecuh sausage and corn.
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Grilled cheese burgers on the KJ tonight with semi-caramelized onions, Glop, and pickles.
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Kung Pao chicken for 18 people on the Blackstone. As I was cutting up the chicken and veggies I thought I was making a cartoonishly large amount of food but it was pretty much all gone with just enough left over for lunch for me today.
I use Kenji's recipe from his The Wok cookbook as a starting point for this.Comment
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Mondays tacos. This pork is outstanding. This is known as “Secreto.” The marveling, flavor and texture of this pork is fantastic. I would suggest trying it if you’ve never had it. I believe this comes somewhere between the forequarter and the loin off the hog.
I did not get any finished pictures of the tacos. Full disclosure alcohol was involved. I assure you, we did have tacos though.
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Yesterdays poppers….. yeah I know I’m so predictable.
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Leftover pulled pork chilaquiles.
Rick Bayless quick chilaquiles made with grocery store totopos, 3/4 tomatillo salsa, 1/4 double roasted tomato salsa, and chicken stock. There’s an over medium egg under the pork, and El Yucateco chipotle salsa picante on top of it. Dressed with fresh lime juice, and parmegiano reggiano (not pictured). So good, I wish I’d made more pork.Comment
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Traegerized the last of the cheap Cosco Pork Sir Loin roasts
Not bad. Seasoned with Traeger Pork and Poultry Rubs.
Turned better than expected.
unwrapped, seasoned, out on the middle rack, during start up.
Super smoked at 165*F for 45 minutes
Turned the temperature up to 350*F and spritzed 2 time with Cider vinegar.
Done at 150*F internal.
Go figure, didn't bother with trimming or marinating.
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I devoured six brisket tacos. They were insane. Just kept it simple: Mexican crema, raw jalapeños, green onions, sriracha, and chopped chipotles in adobo. Unreal flavor combo.
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This was a different cook for me. Our Rotary Club cooks hamburgers and hot dogs for a Catholic preschool on their last day as the parents pick up their kids and start summer break. I posted pics from this event last year.
The problem was that we had to haul in a gas grill and a gas griddle. I hauled my 28 in Blackstone the past two years. And with that many people, we simply could not keep up with the demand.
So this year we abandoned the idea of lugging in cookers, and we bought 192 pre-cooked frozen Angus patties and 240 hot dogs from Sam's Club. (I could not have been more pleased with the whole process of ordering online and picking up the order curbside. Very positive experience.)
Originally I thought I was going to use a big SV water bath to warm all that up, but the more I got to thinking about it, that simply wouldn't work on that kind of scale. So for the frozen hamburgers, I stacked them four tall in full size aluminum pans, added about a quart of water, put the lids on, and cooked them in my home oven at 450 F for an hour. Then I stacked the pans in a giant cooler to keep warm.
I did the hot dogs in two batches in a large pot on my stove, put them in 2.5 gal Ziplock bags, and then into a second cooler.
For the first time, we were able to keep up with the demand at the picnic by serving from the preheated food from the faux cambros.
It's not traditional BBQ, but it represents a logistical solution that worked for that situation.
B
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Miso-Marinated Flank Steak with Jalapeño-Lime Butter Smoked Corn.
Marinated a flank steak for about 5 hours in a mixture of white miso paste, rice vinegar, sugar, soy sauce, sesame oil, garlic and fresh ginger. Made a basting sauce of sriracha, soy sauce and sesame oil. When the smoker came to temp, around 250°F, cooked until the internal temp reached 115°F before searing off on a hot grill for a little color and char, basting and turning until reaching 127°F to allow for carryover. Smoked corn with the butter mixture for about 45 min at 300°F. DELICIOUS!
Miso marinade used from the book “The Holy Grill” by Sam the Cooking Guy
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Had some leftover rotisserie chicken from last night that we shredded and made tacos. Chicken, cabbage with lime and olive oil, green salsa, cojita cheese, crema, cilantro, and chipotle Tabasco on corn tortillas. It was pouring rain so had to cook them inside on the paella pan.
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It was “ National burger day“ yesterday so here it goes. SRF beef, heirloom tomatoes, Best Foods mayo, Frenchs mustard, sautéd red onion, a jack/cheddar mix of cheese, avocado, Hemplers thick bacon, lettuce, green onion on a Hawaiian bun.
I love these Hawaiian buns. I always hit them with some mayo and then toast them in the pan or on the grill.
This was a pretty good burger. The two sliders the 10 year crushed. He likes his bacon separate.
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I made the Ultimate Grilled Meatloaf from free side. Turned out pretty good. The orange zest was a pleasant surprise in the mix. Husband doesn’t like meatloaf but said to make one he likes, tried this and he liked it but still not a huge fan of meatloaf. Haha! Served with baked beans that were leftover from the weekend.
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Today’s snack… we ordered 2 heirloom tomatoes from the store with other stuff and they weighed in at 2.7 lbs and about 15 bucks. So lots of caprese salad for us. That 1 “living basil” plant is 3 weeks old now and still giving. Same-O Same-O I know.
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