Smoked St Louis ribs into rib meat and pineapple pizza (I don’t care what the haters say my kid asked for it and it was delicious- pork and pineapple is a winning combo! 😎)
Attached Files
-
-
GreaseShirt if your kids asked and it taste good go for it😀. -
Clawbear57 it tasted like an al pastor pizza, wasn’t mad at it one bit.
-
-
Faux carne adovada enchiladas. Heated up a portion of vac-sealed leftover pulled pork with some Monroe's red chile sauce from Albuquerque on the stovetop sufficiently to get all the juices liberated to mix with the sauce, up to about 150F/65C.
On the day:
Enchis:
Made 'em flat by layering corn tortillas, the meat with shredded cheese and sauce, lather, rinse, repeat. Some chopped green onions on top.
Cover with foil, bake at 350F/175C 25 minutes, remove foil and go another 20. Rested 5-10 min then served with light sour cream and guacamole. Extremely yummy! The combo of the earthy red chile with the smoky pork goodness was pretty sublime.
Comment
-
I cooked up a few tri tips this weekend. Tonight sitting on the patio, I thought it’s taco Tuesday…what can I whip up for tacos and remembered I had the tri tip, so off to the fridge. No salsa in the house…the horror!!!! But I did find some adobo I made recently and there you go!
Not the greatest photo but…it was really good. Could have cut the amount of adobo sauce I used a little, but went well with the kiss of smoke the tri had from the kettle.
Comment
-
From tacos al carbon to some type of steak bowl thing.....
I took the leftover diced up flank steak from last night....
Added it to a skillet along with half a can of black beans, some leftover pepper bacon (also from last night), and leftover sliced onions, and heated it up. I then dumped it into a bowl and topped with some spicy salsa and cheese.
Not bad....not bad at all!
Comment
-
Chipotle barbacoa udon? Why not, it worked.
Comment
-
Did a tri tip last month via sous vide que, all day at 131F/55C, then chilled in an ice bath, patted dry, and on the SnS kettle indirect at ~250F/120C until IT was about 125F/52C. Then seared over a fresh, raging chimney's worth of coals. It was spectacular on the day.
Tonight was basically a redux. Reheated the other half in the sous vide at 131F/55C, with broccoli and roasted red taters & onion wedges in EVOO plus SPG. Paired with a Beringer Knights Valley cabernet, which was super complementary. Yummy!
Comment
-
DesertRaider This is a deep question! I can only imagine it's because they have three "tips" owing to their roughly triangular shape... -
JuergenQ I certainly can't take credit for the ice-chill idea, I saw people talking about it here and decided to give it a try as well. I will likely do my next one this way too, because it was just so incredibly good. I'll chill it down even colder next time though, got to only 60F/16C. That will give more time for smoke & sear steps
-
-
Good looking tri-tip!Comment
-
Two kinds of ribs ('befores' elsewhere), spares and baby backs. Okay, the potato salad is new.Comment
-
Mothers day chix parm turns into chicken parm sandwiches. Got an italian loaf and took out all the fluff to make room for the good stuff.Attached FilesComment
-
-
Leftover chicken chopped, with Duke's and KimChi
Comment
-
The Sunday before last, I cooked six 5 pound pork butts for a group of 40 church folks who were coming over. I got very busy later, so there aren't any pics of the rest of the cook or the finished product, which met rave reviews.
We sent lots of folks home with leftovers, but I managed to keep about a pound and a half of pulled pork that I froze for a few days and then thawed to use today.
I hadn't even planned on posting this, but this is some of the best sh--- I've cooked in quite a while, so I'll try to reconstruct what I did.
I sauteed two onions and a jalapeno in the fat from 4 or 5 slices of bacon. Then I took 6-8 red New Mexico dried chile and two Guajillo. After de-seeding, they went into beef broth and were microwaved 5 or 6 minutes and allowed to cool. Then they went into the blender along with 5 or 6 Hatch roasted green chile. The paste then went into the onion and jalapeno mix. I simmered that maybe 20 minutes to get the sauce started maturing, then added the pork. After another half hour or so of simmering, here's what we had:
Then I got creative. I split off about a quarter of this mix into a sauce pan with a can of chopped tomatoes and simmered a couple of hours with the bacon added back. This will be pork chili to make chili dogs later this week with leftover hot dogs from a family cook on Sunday.
The rest of the mix in the Dutch oven got more broth and water and some Rancho Gordo posole that had soaked for most of the day. It took about another three hours of simmering for the posole get cooked (only a few bloomed) and the broth to get incredible. For both dishes, adding the pulled pork made an incredibly sweet mix with the sauce, but it still tasted great despite the sweetness.
Here we are dished up:
When packaging the remainder for the rest of the week, I noticed that it thickened further, to the point of setting up. I'll clearly have to thin a bit for later servings.
At any rate, I'm not sure what to call this, since most posole recipes don't include onion. I also mostly make green posole, but red is now strongly in the rotation.
It's going to be a very good week.
Comment
-
fzxdoc I had great intentions of documenting the church gathering, but the day kind of spiraled out of my control. There were troubles with the controller (see my "Don't Panic" post) and then we were a little late getting the tables and chairs set out in the yard. So, no pictures of the gathering. Some wall artwork gets delivered today, so I'll do the final update once that's up. I was also letting the new sod get established for the outside pics.
-
-
I don’t know if you all know this, but a couple people cooked brisket last weekend 😉. Mine was on Saturday and then I did a butt on Sunday because the weather was nice and I needed some smoke therapy
Leftovers weren't that creative. Sandwich was PB, slaw, jalapenos and sweet baby Ray's. Hindsight I shoulda thrown that slice of brisket on there. Lesson learned.
Today I polished off the rest of the brisket for dinner via nachos. They won’t be on the cover of a magazine but they hit the spot.
Comment
-
What to do with brisket leftovers, Part Deux (and done). Brisket went faster than I thought it would.
First one was a twist on a stuffed baked potato. Inside of a spud I opened up and grilled a boudin link, topped it with chopped brisket, cheese and sour cream. Turned out real tasty, might try it with some pork sausage and pulled pork next!
....and finally I had a bunch of the leftover stuffing from my Texas Twinkie recipe so I spread the brisket/cheese mix on some large portobellos and grilled them off. They actually turned out pretty delicious....
As I mentioned in another post, I've purchased a Meat! grinder and sausage stuffer so I'm heading into the Great Sausage Unknown. More about that this summer. In the meantime to break the grinder in this weekend, I intend to make some ground brisket burgers from all the trimming I kept from the full packer cook. Can't wait to play with my new toy !!!Comment
Comment