Maiden cook on the new toy was carne asada tacos tonight. One had cilantro, onion, and salsa. The other had some pico de gallo. I’d say it’s not a bad way to break in the Weber kettle. ❤️tacos!
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A combination dish in a way…Steak Diane Frittes. Used flap steak and went hot and fast on the gasser, then some fries in the air fryer and a great mushroom sauce in the CI skillet.
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Pork chops and grilled vegetables from the garden. The chops were seasoned with a sazon seasoning. A local discount store had a couple pallets of The Good Charcoal Company lump charcoal on sale this Summer for $6.99. I picked up a few bags and have been using it regularly in the kettle. It’s very good. I plan on picking up more if they still have it.
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Fajitas and smoked Guac were on order tonight, per the wife’s request. I was more than happy to oblige!
smoking up the ingredients for the Guac on the pellet rig…
.marinated skirt steak and chicken on the gasser with smoke box loaded with cherry chips.
.veggies got some love on the pellet rig while I was mixing up the guac, then finished them and n the stove top.
.and the guac.
.proteins all sliced up!
.and finally…. All plated up! SO GOOD! I ate too much. Lol.
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Close to perfect summer meal. Visiting my nephew on Long Island. He cooked the rib eyes on his Hasty Bake, his wife made the heirloom tomato salad and I made the summer squash gratin and the chocolate sorbet. Heaven.
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barelfly First time I’ve had the Private Barrel. I usually shy away from 118 proof but this was spectacular. Waaay better than the regular Smoke Wagon…which btw I think is very good for the money. I didn’t buy this so I don’t know how much it cost, but I’ll be looking for it. Loved it.
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Single cut porkribs on the wsm..
Corn and beans on the side..
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Yesterday was a spectacular day here in southern Delaware, and today is even better. Dew points in the high 50s/mid-teens, temps below 80/27, and a very light breeze. We have the windows wide open throughout the house for the first time since moving in.
Used my kettle almost all day running Cowboy lump. Started with a 1.5lb/680g pork belly, which is destined for the chili pot, and a rack of baby backs for our dinner. Both were from the Villari Duroc pork label, carried by our local Harris Teeter. I've posted before how amazed we are at the quality of this pork, and it's only a little bit more expensive. For example, their butts are typically $2.99/lb, whereas the standard Smithfields are $2.49. Huge upgrade in quality for a very modest upcharge, total no brainer. Try this stuff if you see it y'all.
Dry brined overnight, cleft in twain for space management and bark maximization, and dusted with Jenni In A Bottle. Ran the Cowboy lump with some apple chunks, with a grate temp of ~250/120 most of the way. Belly finished earlier, being fairly thin, and the BBs got the foil boat for the last couple hours.
Belleh!
I'll make our next pot of chilibeans tomorrow with this and some leftover pork loin chop meat from a cook night before last, which I posted here, those huge chops labeled Honey Mustard Porkie Chops (doo-dah, doo-dah...).
Ribs came out great, juicy with tug-off chew. Plated them with corn on the cob, which is coming on strong now, stuff is so good you could just eat it right off the cob, uncooked. And some token broccoli
Once the ribs were off, I dumped some more lump on there and got it up to 325-350/170ish, and plopped another Butterball turkey breast roast on the indirect side, and it finished by 9:30pm. That's in the fridge and will get sliced up for lunchmeat in a day or two.
Ol SnS earned its keep yesterday.Comment
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I did this the other night, just another variation on marinated-then-grilled chicken. I took some boneless skinless chicken thighs are marinated them for two days in some commercial spicy harissa sauce.
Then did my usual direct grilling.....four minutes a side for two flips, then flip every two minutes until they are 175 F+ and nicely charred.
I always use pecan for chicken and it seemed to be a bit extra smokey this time lol.
Sliced up and served over a bed of rice & broccoli and some sriracha mayo drizzle.
This was good, but the marinade ended up being a bit one-dimensional. The red pepper flavor and the heat were really the only things that came through. However, the roasted pepper flavor from the grilling was excellent! Not going to get that from an oven.
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"White" salmon grilled over oak on the Buckaroo.
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While I enjoyed my recent vacation, I was extremely happy to get home to my grills...
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Day 4 home alone (again) I prepared rubbed and injected pulled pork and I smoked the maple bacon that I cured for 7 days. Also some Costco BBQ Rotisserie Chicken Manx and Cheese w/ Bacon. Anyone want to help me polish off the pork? 🤠Attached FilesComment
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Salisbury Steaks. Panhead John jinxed me on the mushrooms. Not one dang uncanned mushroom in the little grocer 100 yards from my house. Green Giant got me covered. Wasn't looking for that other upscale stuff. Steaks were seared with flatside GrillGrates running mid-400's-F just enough to get a crust. Currently cooking to well-done as the plot, I mean sauce, thickens.
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I dunno why, but TV dinner crappy Salisbury Steaks are my jam... these obviously look better, but I'm craving a TV dinner anyway -
ItsAllGoneToTheDogs I've never had one of those that totally disappointed me. Basically a "get me by meal" for not much $$.
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Roasted some poblanos on the Weber gasser for a Chile relleno casserole.
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Andrrr - Thanks. I start with this recipe:
A few mods:
- Reduce the amount of the batter. Generally no more than 6-8 eggs, adjusting the flour and baking powder accordingly.
- If your chorizo isn't very spicy, you can kick up the spice level of the tomato sauce. We often make the sauce from fresh tomatoes when they are in season (like now).
- I like to dust the top of the casserole with a good chile powder before backing.
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