With this mornings lazy Saturday Breakfast. 
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Before:
Bird #2 from Thursday's roasting session, Vortex roasting method with Montreal Chicken seasoning/dry brine (ref: https://pitmaster.amazingribs.com/fo...25#post1315325)
After:
Aldi's smoked gouda mac-n-cheese (import from Italy, go figure), mixed with the chicken, sprinkled a little oregano on for a little extra flavor:
It was good, not great. It's a boxed mac-n-cheese, so it won't beat fresh made mac-n-cheese. I bought it to see if it is something my daughter, the queen of mac-n-cheese in the house, would like. She thought it was good, but could take it or leave it. The chicken, mostly breast, was really moist and flavorful, which was great. Overall I'll rate this a solid B.
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I made miso chicken with new potatoes and brussels.
That night I made stock from the carcass and some backbones from the freezer and tonight I made pho.
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Before:
Grilled chicken, brined in my pickled hot cauliflower juice:
After:
My favorite brand of Korean ramen. Reading the label, this is actually vegan, I believe. The 'artificial flavor' has the same ingredients used in other 'not-chicken but tastes like chicken' products. I added fresh corn, Brussels sprouts, and broccoli:
Some of the cheese I smoked a couple weeks ago, finally ready for tasting (Colby Jack on top, Mozzarella on the bottom):
I find cheese is always good with ramen, for whatever reason. I know my ramen is not as pretty as some of the others around here, but it does the job. I had this for lunch and dinner.Comment
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Before:
Tequila Beef Barbacoa
After:
Barbacoa over jasmine rice, topped with my own smoked colby jack cheese. The barbacoa came from the freezer, as I need to cook ahead of time and we like delicious food.
Celery chunks on the side for my veggie, not shown (do you really want to see chunks of celery?). This was outstanding. I really like the smoked colby jack and with this it is even better. My DW eats this over her cauliflower rice just like this, with shredded cheese. Delicious.
Tequila Beef Barbacoa Recipe:
Smoked Cheese Thread:
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Before:
Homemade Brazilian-style linguica.
After:
Linguica, rice with a mild salsa, and some smoked Swiss.
Delicious and simple leftovers.
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Like I said before leftovers are great.Comment
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Didn't get any photos of the cook after it was pulled, but it was an excellent collaboration with StaceyOMow on the inaugural cook on her new smoker.
Took some leftovers home and made ciabatta sandwiches with pork, cheese, and salsa. Quite tasty.
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Friday's pink beans and rice with Chorizo:
Repurposed into breakfast with some over medium eggs
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Sorry for the very unappetizing quick snapshots, but I promise it was better then it looked!
breakfast was a down and dirty microwave huevous rancheros with left over pulled pork from my last cook.
Then lunch was the last of Monday’s leftover brisket chili!
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I had a chunk of leftover stuffed, bacon wrapped pork loin in the freezer that I did on the Weber rotisserie several weeks ago as shown in the first two photos. The chunk is in the middle pic. Anyway, for dinner last night I plopped it frozen in the SV pool for a couple hours at 145. Nuked some Bob Evans mashers and some corn, and warmed up some Heinz pork gravy from a jar. Boom. Comfort food. The roast was still very smokey too. Pretty delish. Very easy on a very chilly evening here in WI.
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Your loin looks absolutely delicious. I'm a huge fan of freezing cooked ribs, pork and chicken. Freezing them raw drains them of moisture that would otherwise turn to steam and help cook the meat. Once cooked, most of the water is already gone and the freezing process really helps preserve the protein.
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A few weeks ago, I did a comparison cook on a pair of wagyu chuck roasts, one on the Pit Boss pellet smoker and the other on the SnS kettle. Tonight we had what was left from the Pit Boss smoked piece, which I reheated using the sous vide at 150F/65C. Sliced it up and served with some corn on the cob and steamed asparagus and our beloved & ubiquitous Rudy's Sause. Plus my lovely bride made some dinner rolls from scratch, which were SO GOOD.
On the day:
Tonight's plate:
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Plain left over roasted pork belly breakfastAttached FilesComment
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