My parents are in town, so we figured there was no better excuse to fire up the smoker for a family BBQ.
One thing that made today extra special, my aunt (87) and uncle (80) on my mom’s side had never had my BBQ before, so it was great finally getting to cook for them.
The menu was smoked brisket, pulled pork, smoked sausage, portobello and blue oyster smoked mushrooms, plus an incredible spread of sides and desserts courtesy of my wonderful wife.
At the end of the day, that’s what it’s all about. Good food, family gathered around the table, and making memories on a beautiful summer day.
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Skip looks delicious. I'm not a fan of fish but I'd try that. Now my perspective of a glass of wine. Wine comes in glass, so that's a glass of wine in my eyes. 🍷🍷🍷
John "JR"
Minnesota/ United States of America
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Yeah, I made a bunch on Saturday. Sabrina had her sisters and two friends over......not used to cooking for all ladies. Of course all they left were the ends, and cartalige pieces.....okay they did leave a few good ribs. smokenoob
@Elton’s BBQ Yes but fishing was slow. Mostly Brown Trout. I was 10 miles down from the dam so the water was cool and the fish were happy, unlike many rivers now in Colorado that flow is low and water is warm.
Jalapeno Cornbread and crawfish dressing from Hebert's Specialty Meats in Broussard, La. and pepper jack stuffed boudin balls from NuNu's Market in Broussard, La. Damn good!
Some small eggplants pan seared and finished in the oven with a miso glaze. Served with a side of short ribs brazed in sake, broth, soy sauce, and brown sugar.
Added rice, the pan sauce, pickled cucumber and a bit of Asian slaw to round out the dinner.
Roasted (finally) the hatch chiles I picked up Friday evening.....
I'm always impatient with things, but this time I let the chiles steam for about 30 minutes. I was shocked, the skin just peeled right off, often in one or two big pieces. No scraping with the knife or anything.
I chopped up some, and then froze the rest after I had peeled them. And I made smash burgers:
These were the best smash burgers I've ever made! Hatch chiles are just perfect for them! So good! (I also switch to sharp cheddar from American....American has just a salt-forward taste that doesn't do it for me.) I'm a minimalist when it comes to smash burgers: toasted bun, patty, cheese, patty, chiles, toasted bun.
These were the 'hot' Hatch variety at HEB. I don't remember in years past there being a distinction between hot and mild, but these pack some heat, on par with a jalapeño. Super good though.
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#inspiration from theroc previous SV chuckie. I repeated his cook…. But, sliced thin for sandwiches. I made an au jus/gravy-adjacent sauce to try and mimic the au jus for a Chicago Italian beef.
Three times. I've cooked ribs three times without wrapping, spritzing or basting. 250° for five hours. Rub applied and membrane scored. When internal was approaching 200° I brushed on sauce, boosted cooking temp to 325° and let them have another 20 minutes.
First time was so good I had to see if I could repeat. Second was just as good. Rain interfered with a third cookout but I cooked them inside the same way.
First time wife said "Best ribs yet".
Second time wife said same.
Third time she said really good but missed the smoke.....
I guess I've figured out how to cook my ribs....
Salisbury Steak with Shiitake Mushroom Gravy
This cook was inspired by Tuffy Stone's recipe from his book "Cool Smoke".
I ground a cross rib roast for this cook and some for the freezer.
Mashed baby reds for the side with some of the gravy.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I'm not sure if I just hit a bad batch at Aldi. I got a couple of rib eyes, each 8 oz. Their green package and attached where use a cutting device to separate. Both sous vide 3 plus hours at 130°. Note, different cooks. Did the 2nd tonight. As with the 1st,
tossed. More fat than meat. They should be embarrassed for selling this crap. It was cheap which could equate to the poor quality. I'm done with their proteins.
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