Double double salad with Gouda. Tossed the leftover blanched peas from last night into tater salad.
then I smashed it down to fit in my mouth. 😜😜😜
then I smashed it down to fit in my mouth. 😜😜😜
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I'm pretty proud of this one. At the Meat Up in Lafayette we enjoyed some seriously good eats. The highlight for me was boudain from a hole in the wall that we enjoyed in the parking lot with saltine crackers. Close runner up was the Chipotle-Raspberry ice cream at the gift shop on Avery Island at the Tabasco factory. I used Grok to reverse engineer a recipe for it and made it today to serve my kids after dinner tonight. It was amazing.
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Salmon tacos with some Masienda tortillas.. I think this is the third batch this week.
Today though I decided to start over and went all by feel on the tortillas, from the texture of the masa ball to the cook temp to when to flip.... I just watched things, took mental notes and I think these turned out the best so far.
Edit to add the recipe. For whatever reason I haven't added this one to paprika yet so here are the pictures of the recipe.
The slaw and rub on the fish really compliment each other very well, so much so that I won't use this rub on fish unless I plan on making the slaw too. For the slaw I'd suggest making it a few hours ahead of time so it has a chance to sweat the veggies a little bit and balance everything out. You can probably tell but I cheat and buy the bag of coleslaw veggies rather than slice up cabbage. Additionally I'll try to have the rub on the fish for an hour or so before it hits the grill.
Last edited by Andrrr; June 2, 2025, 05:00 PM.Comment
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Last night Princess! and I were celebrating her school year being over and her not having work today (Monday). So we had shrimp cocktail with homemade cocktail sauce, whole wheat panko encrusted cod with dried orange zest smoked on the PK360, yellow squash and jalapenos, and portabella caps stuffed with roasted bell pepper and feta cheese. And whole wheat sourdough bread with fresh rosemary from the garden.
(The bread is still an experiment. I'm trying to develop whole wheat sourdough and I'm in pursuit but not quite there yet. One side sprung, but the middle and other end did not. Very edible. Just not pretty.)
B
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Can't cook.outside right now, husband has my bbq area in.his control he is building me a bbq cover with a metal roof for all my equipment. I have two large eggs, a griddle and two discadas I traded someone for them. Oh yea and a pizza oven. Should have it done he said by end of June. He works 10 hrs days and starting this week.he has three days off. If it quits raining might get done sooner. Kansas weather. He has also bought me a prep island and tv told home no tv for my football no food.Comment
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Cast iron pork tenderloin, charred asparagus, and buttermilk smashed red potatoes with scallions.
Last edited by SheilaAnn; June 2, 2025, 08:26 PM.Comment
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My final cook here at our Virginia home before we move in about a week. It's leftovers and take-out from here on in.
Angus Choice chuckie on the SnS kettle running B&B coals and some hickory chunks. Dry brined the chuck overnight, doused in Cowboy Crust prior to putting on the grate 2-zone with the indirect side holding ~250 nice and steadily on an absolutely glorious late spring day.
Deployed the foil boat after it had stalled at ~150/65 for a couple hours.
The cut produced some serious juice in the foil boat:
Those cubes that came from my rough slicing job were very burnt-endsy, sans the sweetness. Plated with some McCain's beer-battered O-rings and broccoli, with a bottle of 2020 Ridge Lytton Springs zin blend, one of our absolute favorite vints. Just superb, melt in mouth tender, super juicy, great smoky bark. So glad my last cook turned out to be a good 'un.
Our movers show up either Sunday or Monday... keep your pinkies up for us
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A couple New York strips for supper tonight.
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This should count?
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I finally got the cover that I've been wanting to get from my kettle!
Snake rings forever, they just work great
It helps with the fireboard control
Country Style Ribs, actually cut from a butt.
Double deck gives more space
And off my kettle
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More tacos but of the poultry variety. Chicken seasoned with my usual gringo seasoning, avocado, red onion, cilantro and queso fresco, finished with a squirt of lime and some smokey hot sauce that I like. The tortillas were another case of trial and error and were ever so slightly dry but they didn't crack when folding them so it's hard to be disappointed. They always taste good anyhow.
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Looks great Andrrr , nice job in making your tortillas!
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Did some meatballs and spaghetti for first sleepover of summer break with my little kids and grandchildren.
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