Picanha has been a favorite for a long time. Salt and smoked paprika is all that it needs imho :-) Turned out great despite the minus ten degrees C outside...
Last edited by Nikkei; February 13, 2021, 12:25 PM.
Daughter and her partner came over yesterday for a BBQ fix. So I made up some Cuban-Style Burgers and mac & cheese.
uncovered the Klose grill with some FOGO lump and mesquite chunks
Salsa verde, a.k.a. green enchilada sauce, makes a great soup base. Add some smoked and cubed pork butt, and you've got a fantastic salsa verde pork chili. Taste all the smoky, spicy goodness in this simple tested chili recipe.
SmokingPat I found the recipe on a Cajun cooking recipe site years ago but never made it until today. I tweaked it a bit. It came out like a soupy shrimp creole.
Cooked beef via sous vide for the first time: beef short ribs in Korean BBQ sauce. 135deg for 24hrs. Wow, they were so tender! Even my wife thought they were good, and she sat down with bad memories from her mom's short rib dinners.
Apologies for the plating. I don't normally take food pictures, and didn't think about it until partway though.
Pulled Chicken on the PBC! Was in a rush so quick dry-brine with Kosmo SPG & Hardcore Carnivore Red. Used Jealous Devil Lump. Made AmazingRibs Lexington Dip for mopping and then mixing the pulled pieces.
Another pizza, managed to do this one on the Big Green Egg. The original plan was to make two so we would have some leftovers for later, but right as I pulled the first one off my cousin stopped by for an unexpected visit which was perfect because with the second pizza we would definitely have enough for company. It was really good, the second one turned out even better (didn't take a picture of it because I was distracted with the company over)
radshop Can you be more specific on your recipe, technique? I have two fresh pork bellies in the freezer from purchasing a 'covid' pig from an Eastern Washington farmer last summer. He was looking to have to bury hundreds of pigs, since the packing plants were not operating. His local butcher worked crazy hours, and he sold all of his pigs to private parties. Win win.
Flying solo this weekend. It’s nice, I do miss my family, but I got to grill up a rare rib eye at my leisure watching the Bruins game by the fire with beer in hand.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
My favorite burger. Not even a contest. Unfortunately burger places don't make them, only diners and cafes. They require a lot of steps. I really should do them myself more often.
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