SnS Breakfast throw down - Fall 2020
Breakfast Potatoes, Goetta, and Eggs
Breakfast Potatoes, Goetta, and Eggs
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Made Malcom Reed’s Pollo Tapatio. Although I made my own rub from guesstimating off the ingredients on his Grande Gringo shaker (sorry Malcom). Came out muy delicioso!Attached FilesComment
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I haven't had a chance to get to this one yet, but it is on my list! Also, I suspect (but could be completely wrong) that the Grande Gringo is very similar to the fajita seasoning he used in a 2017 video: https://howtobbqright.com/2017/07/27...icken-fajitas/ -
Michael_in_TX - thanks for the tip on the Grande Gringo - looking at that vid/recipe and based on how I guesstimated, I suspect you're right. thanks again!
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What to do on a chilly Sunday, well, make jerky!Attached FilesComment
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I haven't used the 5 gallon cast iron pot since my last boudin making experiment last winter. I pulled it out today to make jambalaya. This is based on Paul Prudhomme's method from this youtube video: https://youtu.be/M5XXU47q9js
I kept the liquid low so that the rice would be a little more firm than al dente so that it will store without getting mushy - we'll see if this works. I ate some and have 13 quarts to freeze.
Just added the chicken. It will simmer 10-15 minutes and then the rice will be added.
Done! It will be frozen for later, water will be added when it is reheated to finish the rice.
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Panhead John We need to get together like we talked about a few months ago. I have some tasso and kielbasa to give you. I'll be out of town for Thanksgiving week but anytime after that would be good.
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Football and wings this Sunday. Wedges 2 days in a row bc my daughter was upset i made them without her last night.Comment
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Breaking in "Blue". Rib Tips.
Panhead John this picture was taken with the iPad in landscape. Go figure.
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A prime Costco brisket wet aged 30 days, trimmed & separated.
After a week... corned beef flat (point became burnt ends).
After 4 days in pastrami rub, and hung on the Bronco.
Smoked 8 hours, taken off and wrapped then finished in the oven. 90 min in the hold.
And sliced... horribly wrong after all that work. What was I thinking?? 😞
A week and a half later, the pastrami Reuben I’d been waiting for.
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Meatballs!
Formed up and on the smoker for an hour.
After smoke.
After a quick sear in cast iron.
Cream sauce in the same cast iron.
Give the meatballs a little bath.
After the bake.
Boil up some potatoes and serve.
That cream gravy is almost as good as the meatballs.
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Had a Costco Filet tonight with Blackened Shrimp and baked tater. I gotta admit, this was one of the best steak and shrimp dinners I’ve ever done. And this Choice Filet was frozen! I started thawing it out yesterday in the fridge. Rubbed it with a little Canola Oil and dusted it with Himalayan Salt and ground pepper. My blackened seasoning for the shrimp was my go to, Louisiana Brand. Ate the whole plate and now I’m gonna go put on my stretchy pants. 😂Attached FilesComment
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Wonder kettle SLRs at the lake house! Good stuff right here, using Oak Ridge BBQ Competition Rub. These were great! With German potato salad and season green beans.
the $30 wonder kettle doing it’s thing!
mid smoke!
and right before I pulled them! Really good SLRs just with the wonder kettle and some KBB!
Last edited by barelfly; November 22, 2020, 09:11 PM.Comment
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Duck fat and porcini powder taters.Comment
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Wonderful presentation.Comment
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