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Last edited by JCBBQ; November 11, 2025, 07:44 PM.-
hoovarmin Hahaha thanks buddy. Richard Chrz yeah this was really good. In fact it was a banner day in the kitchen- made 4cups of pesto from the basil picked before the freeze last night, made 6Q of chicken stock and the meal above. Required 3 loads in the DW!!
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Dueling yard birds on the PBC. Spatchcocked and the breastbone and wingtips removed.
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Taco de lengua,
I was in the kitchen making 12 loaves of various bread today, and several pizza doughs, and knew I would be there for a while. So this morning I started a simmer on a beef tongue in chicken stock with a quartered onion, garlic cloves, carrots, herbs, then chopped, seasoned and finished in beef tallow in a pan on the stove top, added some crumbled Oaxaca cheese to the beef tongue while still in the pan to melt in a bit and get the crispy cheese edges from the hot pan.
I had some lard also so I took some lard, some sourdough starter, flour, .. and whipped up a batch of tortillas. Topped with a few simples, cilantro would have been a solid add, as would have avocado,
Last edited by Richard Chrz; November 11, 2025, 08:05 PM.Comment
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JCBBQ this was the first tongue, and there will be a whole lot more of it in our future. I’m really wanting to do this for a beef tongue hash and eggs now. -
Anyone that can "whip up a batch of fresh tortillas" has my utmost respect. Looks delicious!
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This was the first time in a while that I have used the griddle. It6 was in the 40s, so i decided to place the bowl on a trivet set on the griddle. I was hoping that would keep everything warm, and it worked.
The fried rice was made with brown rice and had chicken, bacon, and veggies in it. It turned out very tasty.
In progress.
The setup including a very bright light.
BTW - the Grill Rescue Brush did a great job of cleaning the griddle after scraping with a blade..Comment
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Made some Yankee Jambalaya over the weekend as we were expecting some friends. A few of the folks that stopped by spent quite a bit of time down in the gulf coast states and they said it was really pretty good. That meant the world to me.
I call it Yankee, because it's not 'true' jambalaya as I prefer to cook my rice separate and then serve it over the rice instead of adding the rice directly to the pot. (and shrimp instead of crawfish)
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Cooked indoors, but oh, well. Baked ziti with my homemade 3 hour meat sauce and some sliced up Italian sausage for good measure:
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Chile relleno casserole.
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fzxdoc - I start with this recipe:
nad make the following mods:
- Add to the tomato sauce: 1 tsp cumin, 1 tsp chipotle powder
- Decrease the number of eggs to 6, and the flour to 1/4 cup
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Smoked Beouf (Beef) Bourguignon! 🇫🇷
In honor of a recent trip to Paris, I decided to pay homage to a classic, Beef Bourguignon…with a little bit of smoke! Seasoned chuck roast with AP rub and let warm up for about 30 minutes before placing indirect on a 250°F kettle grill for 1 1/2 hours to smoke. Removed and set aside for a short rest. Cooked bacon then sautéed sliced onions & carrots in the bacon fat. Sautéed cremini mushrooms and pearl onions in butter then sat aside for later. Cut roast into large pieces and added into the Dutch oven along with the bacon, onions, carrots, tomato paste, thyme, a bay leaf, a dash of AP rub, couple TBSPs of flour and cooked for about 2 minutes. Added a bottle of Pinot Noir and beef stock. Brought to a simmer, covered and braised at 325°F in the oven for about 2 1/2 hours periodically checking liquid levels. Added in mushrooms and pearl onions during the last few minutes of braising to heat through. Served with roasted garlic, rosemary & thyme baby potatoes. ABSOLUTELY DELICIOUS!
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Smoked some lamb lollipops. The knowledge from AmazingRibs has been priceless.
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Jaco has taken a shine to cooking steak over live fire. He really twisted my arm to go get a Porterhouse and build a fire tonight. The steak never made it into the house. Mia is at church so we cave manned it off the board in the backyard.
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Decided to make BBQ Spaghetti tonight with some leftover pulled pork...I used a modified version of Malcolm's recipe...came ot pretty tasty but a little more heat than I would like...
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It’s been a minute since I posted a meal….. pan seared salmon with steam rice and sliced cucumbers. As a bonus, my finger also got sliced! Stupid handheld mandoline.
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My take on stuffed cabbage roll soup.
Ground beef spiced with Italian Seasoning Blend, diced onions, salt and pepper.
Cabbage, mushrooms, minced garlic, rice, crushed tomatoes and tomato sauce.
Will serve topped with grated Parmesan cheese.
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Smoked short ribs (plus one halved onion) Prep was mustard and onion/garlic powder, and smoked paprika. Smoked for a couple hours till they stalled, then braised in red wine, beef stock, rosemary, thyme, garlic powder, and onion powder in my slow cooker for a few more hours till tender.
They sat over night to enhance the flavors.
Cold fat pulled off top and reserved. Warmed gently in the braising liquid.
Meat removed and held warm. Braising liquid finished with a pat of butter, then thickened with a flour slurry (brought to a boil) before serving over egg noodles.
Served with carrots roasted with the cold fat from the ribs, honey, cinnamon, and ginger.
Yum-O!
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