Did some pit beef...
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My dad found my great grandfather's recipe for pork sausage seasoning that he used to sell. So we made some sausage and grilled it up. It was pretty good however it needs to be tweaked. It was from the depression era. Little heavy on the salt and the quantity per lb was low. But it was still good and fun to make since it was his.
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Just some boring chicken breast for lunches but mostly want to show off the new outside bar/BBQ storage area.
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A kamado and a bar what could possibly be wrong with that? Well done sir!Comment
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Yesterday I chared up some stuff to make a salsa. Yes I used a whole head of garlic, but the intent was a salsa for taco topping not for chip dipping.
Today I marinated 1 skirt and 1 flank in pineapple juice, garlic, soy sauce and sprinkled with some adobo. Co workers brought in rice, taco dip, and one made guac at her desk
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5/5 Taco Tuesday. With Spanish rice and charro beans
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Berkshire pork picanha. Rubber with my coffee/juniper rub. Smoked over peach and mulberry wood to 115. Reverse seared and pulled at 135. Split in half, with one have getting a gochujang, honey and ajΓ Amarillo glaze prior to searing.
It was served with a golden fried rice cooked with same glaze. (Forgot to get a pic of it)
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Juniper eh? Sure sounds interesting. Seems like that would be overpowering but I guess it depends on how it is applied. Probably have to watch it like you do Rosemary. -
cruiseplanner1, yeah, you have to be very careful with it! Iβve spent year dialing in my various rubs. Coffee and cocoa helps tame it a little bit. Otherwise it can get too gin like. But it pairs very well with the nutty/earthy flavor of Berkshire.
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Fajitas (yeah I know it Texmex not Mexican) and cilantro lime rice.
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Salmon glazed with Melinda's Berry Berry Jalapeno Jelly plus a little Four Roses bourbon. Served with a Hatch and cheddar sausage and Spanish rice. I was out of tomato sauce and I used tomato paste, probably too much, which is why the rice is so red. Tasted great though. Dessert was clotted cream: bottom 1/2 mixed with a little rose water, then a tsp sugar over top, then another layer of plain clotted cream - really nice dessert; idea from Max Miller of the Tasting History youtube channel.
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TACOS!!!!!!!!!!!! Of the Pacific Ocean variety
had I had more time to do something fancy I would have had fun with Taco Tuesday on Cinco de Mayoβ¦.chipsβ¦fresh salsa roja, and some spectacular type of taco!!! Butβ¦that wasnβt in the cards today.
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Well, I had intended to do steak tacos tonight, but I balked at the beef prices and elected to do some pork chops instead ($3/lb vs $12/lb!). My pork chop recipes are usually very simple....a little dry brine then grilled or cast iron'ed. I wanted something with a sauce.....so I looked in my fridge and found some dijon mustard, heavy cream, and chicken stock. That'll do.
Here are the pork chops after dry brining in Meat Church's Holy Cow (which I think is really good on pork chops!).
Into a hot cast iron pan with olive oil they go....3-4 minutes a side until golden, then flip until 140 F internal.
I removed the chops and then deglazed the pan with one cup of chicken stock. Then I added half a cup of heavy cream followed by a generous squeeze of dijon mustard. Mix together and allow to bubble to thicken.
Taste for seasoning (mine needed more salt) then return the chops to the pan to heat through to 145 F, spooning some of the sauce on top of them.
I served with some air-fried breaded green beans.
This turned out quite good for being so improvised! Love a good mustard-cream sauce.
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Today is my wifeβs birthday, Dinner is still up in the air, i was set on steaks and a pan sauce, but She threw me a curveball of maybe wanting a proper salad (double cheeseburger)..
well i had already made up a batch of mascarpone on Monday night, and yesterday had the flourless torte in motion,β¦ I still need to blend up the mascarpone into an espresso whip, maybe even ice cream with itβ¦.
I made up 3 dozen browned butter dark chocolate chunk cookies that i spilled some espresso powder into⦠to take as well along side a sandwich platter with my ciabatta loaves to share at work.
Last edited by Richard Chrz; May 6, 2026, 10:48 AM.Comment
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Chicken Souvlaki!
Marinated chicken thighs cut into small pieces in a mixture of plain Greek yogurt, olive oil, lemon juice, garlic, smoked paprika, cumin, red pepper flakes, salt & pepper overnight. Skewered and simply grilled until around 175Β°F internal temp and charred up. Serve with tzatziki sauce. Easy, quick and DELICIOUS!β
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