Split pea soup with ham. Homemade croutons with EVOO, garlic, salt, pepper, thyme and pecorino romano. The soup is leftover. I forgot to post it when I first made it. I whipped the croutons up today. They only took about 15 minutes all in. I like that you can alter the flavors to suit what you're using them for, like today putting in thyme, rather than oregano or Italian seasoning.
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Ambient tempature just right to cold smoke some cheese.
Colby Jack, Pepper Jack, Sharp Cheddar, Habanero, Monterey Jack.
Jack Daniels pellets. About 3 hours total time. Wrapped in fridge for 7 days to cure.
Method from Malcom.
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A good friend was just diagnosed when Pancreatic Cancer. So a bit of comfort food for him and his family. 1-7lb and 1-10 butt rubbed with Hank’s Signature and into the LSG at 225 for 13 hours. Pull at 201 and 192. I over shot the 7 pounder and it fell apart getting it out.
Pulled adding a little more rub and some Plowboys Tarheel Tang BBQ sauce.
Add some Delta Cole Slaw from Emeril Lagasse
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Beautiful day here in WI. That called for some Vortex chicken thighs sauced with Woody’s and Wishbone. Nuff said.
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I tried a new recipe tonight, and I see it going into regular rotation, especially for entertaining. It's Bon Appetit's Spiced Roast Pork with Fennel and Apple Salad. If features a killer spice paste that serves as a type of marinade without having to use a bag. The pork butt is cooked in two sessions, with a second application of some reserved spice paste for a higher temperature cook to get a good crust. It also has a spice oil made with the same spice mix that serves as a sort of board sauce. The salad to go with it is remarkably simple to put together but very good.
I mismanaged my time with this today and so the butt cooled too much before the second cook. I did the first cook on my Kamado but the 500 degree step in my oven. Because my wife had to get to a music rehearsal, I chose to just finish the butt in the microwave (yeah, I did that) after about 20 minutes in the oven. After all that handling, I ended up knocking off much of the yummy crust.
Despite all that, this came out incredibly well and the flavors are great.. I can't wait to do it again with proper management and might even do both cooks on the Kamado.
Here's the butt (only a 2 pound piece; the recipe calls for 4 pounds) with paste on it for overnight marinating:
And here we are at 120 internal after the first cook:
And here we are straight outta the microwave:
After slicing and adding the spice oil:
The salad:
And the plate is ugly but the food was delicious.
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Came across a Chuck roast on sale at Whole Foods the other day and bought it while figuring out what to do with it. A perusal through my pantry and I settled on making birria tacos for the first time (and eating them for the first time). Read a lot of recipes, including the detailed write up by barelfly and did a combo.
Made an adobo of primarily guajillo chiles, along with some chile Colorado (didn’t have any anchos left and didn’t get a chance to go out to the store) and a chipotle in adobo, plus some garlic, thyme, cumin and oregano. Marinated the roast for 24 hrs and then braised in a 300 degree oven for ~4 hrs.
made some homemade corn tortillas and let them come to room temp wrapped in a towel. When the birria was ready, I skimmed off some of the oil, dipped the tortillas in the oil and then fried them with cheese, the meat and some onions and cilantro. Turned out fantastic. Frying them made one hell of a mess but was worth it. I’m also happy for the first time with how the corn tortillas turned out, although maybe it was the oil dip and fry that made them good.
got lots of leftovers and saved the oil, shredded meat and consommé in separate containers to make the process easier in the next day or two
Attached FilesLast edited by shify; March 9, 2021, 07:37 PM.Comment
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I'd eat that. (Probably would have to hide it from my wife, since she disapproves of my eating fried food.) -
barelfly - the write-up was great. Even though I didn't make the chile oil, I used the concept to tortillas only in the oil so they wouldn't fall apart. I also think the homemade corn tortillas made all the difference. Just wish I had a bigger tortilla press as the tortillas queso were pretty small which made it hard to put more than a few shreds of meat in it and get it to fold/hold shut
Troutman - should've cited your write-up too. Keep going with the chronicles-al pastor is next on my list!
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A few days ago my wife asked me if I'd make "that chicken again," by which she meant "Sweet Georgia's Brown Smoked Chicken Recipe" from this website. This is the third time I've made this in the last few weeks, because we really enjoy it.
My wife & I were both raised in Georgia, and have eaten a lot of smoked chicken. This one delivers! One of my favorite recipes on the site
Made asparagus with it
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You are all killing it this month. Keep up the great cooks folks. We can't thank you all enough for sharing all these great meals with us. Believe me, I wish I could try them all in person. Thanks!
Keep up the great work spreading the BBQ love, peeps.........and keep the smoke rollin'!
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When it comes to good lamb, prepared well, I'm a lot like Gollum from Lord of the Rings, "me wants me precious!"
Scored a 4# leg-o-lamb from HEB on a fire sale after Christmas, had it in the freezer and decided it was time for last week's Sunday dinner. Did the Dolly Rub along with an overlay of my Texas seasoning to kick up the pepper content and roasted it at 275* with some apple wood chunks. This thing turned out to be dynamite, the meat was as soft as a baby's bottom, mouth melting good. Even the sinewy connective tissue around the bone was minimal.
My only complaint, if I even had one, was the lack of that lamb sort of "gamey taste". I don't know if they've bred that out of domestic lamb of late, but we really liked it and don't seem to notice it anymore. I realize a lot of people may not like it, maybe that's why. Just curious what your experience has been with that, leave me a comment below.
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Oh man that looks good. The only lamb readily available that I have found near me is at Costco. I got some chops there, the type that look like mini T-bones, and they were really gamey. Wife wouldn’t eat them after a few bites. We love a boneless leg roasted on the rotisserie though.Comment
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