Today, 08:31 PM
After you done delivering 17 tons of BBQ pits, what do you do? Celebrate with a porchetta of course!!
After you done delivering 17 tons of BBQ pits, what do you do? Celebrate with a porchetta of course!!
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Did another #BBQDriveBy today. Today's recipients are a family with four kids and faculty jobs at the university and in the public school system, so it's a miracle they're still sane this far into the pandemic.
Followed Meathead's stuffed pork loin recipe fairly closely, but used stuffing mix from a bag (bread crumbs and seasoning) cooked with onion, celery, chicken broth, butter, apple and cranberries (our family recipe baked in sugar and brandy). Turned out great with Hank's KC Royale on the outside after dry brining and stuffing. Also made bread and slaw and delivered along with more cranberries.
And my plate after getting back home.
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A pot of Senate Navy Bean soup.
Trying to use up some of the ham I double smoked last weekend. Cubed up 2# for the soup, 1½# in frig, 3# for neighbor, and vacuum sealed 6# in freezer.
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Pah-sta Fah-zhool (-ish). Rainbow Chard, RG Scarlett Runners, Oriechette, Chicken Stock, Pecorino Rind.
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Made "over the top" chili on my Big Green Egg today. This is the first recipe I ever tried out smoking with on my BGE, shortly after buying the heat deflector for indirect cooking. I keep coming back to it over and over again, not only because of the nostalgic value of it but also because it's delicious! Wife & I both love this chiliAttached FilesComment
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tonight was a night for Oma’s Goulash! Hard to see what’s in there, but served this over some mash taters. Tomorrow night, I’ll make some pasta to serve over. Learned tonight, that the wife and kids prefer pasta over mash....I prefer the mash and there’s just enough mash for one serving for me tomorrow night!
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My mom had an outpatient procedure today, so I took the opportunity on a nice December afternoon to spin two birds, and bake two loaves of bread, while Yvonne made mashed potatoes and green beans. Kept half, and took half over to my folks for dinner. Then went out to see Christmas lights with my daughter and her husband.
After taking this photo, I just realized that my wife has potatoes in the fruit basket on the counter, haha. Crazy!
Last edited by jfmorris; December 22, 2020, 11:10 PM.Comment
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What made me pick these two birds while at Publix using a gift card someone gave us was the size - I hunted through the stack to find two birds that were around 3.25 pounds each. They taste FAR better than the 5-6 pound monster chickens usually sold. These were probably 6 week old birds, versus 9 for the bigger ones, or so says my dad, who was in the poultry industry for 40+ years.
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Donw for the mashed potatoes, I'm pointing to my glass of vodka. LOL Here's what I kind of do, Steam some Yukon Gold cut into large chunks, run them through a large hole strain. I don't have a ricer and I hate mashing. Add a good amount of melted butter, a good amount of salt mix gently. Then beat 2 egg yolks with some heavy cream and mix that with the potatoes. You don't want stiff glob, you want nice thick pourable glob. Bake at about 450 degrees until top is nice and crunchy. My apologies I don't really do measurements. I used 6 good size taters, maybe about 4 tablespoons kerrygold butterAttached FilesComment
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Man you work too hard for this lazy man. Is that how you steam them or is this the push through part? Or both? -
HouseHomey that's my whole steam and push through contraption. Very high tech, it still be released in 2045
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I made some ham/bacon/ground chicken/shrimp fried rice..in a pineapple..made this for some of the veterans in the neighborhood..Attached FilesComment
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Here's the finished porChetta. Was excellent and crispy pork skin. Secret to crispy pork skin is dry it out with salt uncovered in the fridge for a couple of days. I then jacked the oven up too 200c and gave it 20 mins or so at that temp to set the cracklin before backing it down to about 140c/275f as not to overdo the outside. Came out spectacularAttached FilesComment
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Two days of pork chops. Day 1 a cranberry reduction and day 2 peach reduction. Done on the Santa Maria. Marinated in Basque and peach sauces. Injected with the reserve marinade. They could not have been moister. mrteddyprincess is to thank for his secret Santa gift certificate to a local butcher.
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jfmorris - my son said he wouldn’t have done the peach when I sent him the photo. I told him that they were dried, and reduced in white wine, brown sugar mustard and a little chipotle salsa. I put the dome over both the chop and reduction. Not only was it hot and sweet but it had a hint of smoke. He changed his mind.
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Just nuts. 5lbs. Did two of these batches.
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Shrimp with Lobster Sauce (Chinese Take-out Style). When I first discovered Chinese food in my early 20's, three only things I would eat were BBQ Spare Ribs and Shrimp with Lobster Sauce (and of course egg rolls and fried rice.) For years I tried to find a recipe for Shrimp with Lobster Sauce, without success. Now I've found it. This was just like a (good} Chinese takeout. Yum!
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some of my neighbors ask me to do a chicken sandwich..i messed around a bit and came up with this
Sara Lee Hawaiian Rolls..bigger like hamburger..toast them
make this sauce and put on top and bottom
mayonise and cajun season..slap ya mama/tony Chacerious any work..blend toll mayo is pink like ..taste
put chicken breast in sandwich bags and pound out double in size...make thinner..will cook faster
put in this milk bath
3 eggs beat with fork
add buttermilk cover all the meat put in fridge at least 4 hours
make this dredge
3 cups flour..not self rising
11/2 cups corn starch..
1 teaspoons kosher salt
1 teaspoons coarse black pepper
1 teaspoons cumin
1 teaspoons paprika
1 teaspoons cayenne pepper
1 to 2 teaspoons cajun season
fry at 350 plus 11/2 to 3 minutes..internal temp 170 plus..
add dill pickle slices to bottom bun
add chicken..top with Mikes Hot Honey
add a bit of Lettuce ENJOY
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