Found a container from last fall in my garage freezer that had some smoked chuck beef stew on the label. Just had it for lunch and oh boy what a find. I was licking the bowl afterwards. Why is it that leftovers always seem to taste better than they did originally? One of life's little mysteries
Lamb leg becomes lamb burrito 🌯.
I made a salsa out of some canned hatch chiles, escabeche juice/carrots/peppers/onion, copious cilantro and lime juice.
Basmati rice+chicken stock/browned tomato paste/cumin/paprika/oregano/dehydrated onions.
Diced the lamb and fried it in my wok with cumin and paprika. It was good enough to eat!
Most recent dumpster dive into the great backwaters of my refrigerator revealed some delicious leftover grilled turbot filets served with a homemade remoulade sauce and some roasted veggies.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Good evening. Well the nice weather was a teaser. Rain and then more rain. Maybe Sunday but most likely Monday to see sun and dry. So, indoors it is. I found and thawed some Poor Man's Burnt Ends. Today, I reheated it in a foil pan and added some more sauce. Along with a side of buttered noodles which I kicked up with some FlatIron Hatch Valley Pepper.
Yay! Spring is here! As the days get warmer in the northern hemisphere we know we'll all be cookin' more, and here is where to post proof!
For the now-expired Vol 32, Winter 2023/2024 click here: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1525086-show-us-what-you-re
Turned into a lunch breakfast burrito with a leftover bell pepper and some onions
Birria meets cheese grits 😁😆☺️😀Now I am certain that I am not the first to do this but I am feeling pretty satisfied with this one. Used asiago and wine soaked creamy toscano. Even without the chuck the consommé and grits is 💯🔥🔥🐿️
Brisket enchiladas!! I made a small pan out of the driest portion of the flat. A can of hatch chili’s, black beans and some tilamook cheddar. I left a gap between them in the pan so they weren’t soggy. It worked ok 🔥🔥🐿️
Wow!! Never occurred to me to try brisket in enchis... now I must! The mind boggles... I have been jones'n to make a New Mexico red chile sauce for a while, this is clearly the way.
Just another midweek leftover chilibeans dinner. This one is Chuck E. Chili, from back in February when I used an Angus Choice chuckie, cleft in twain and smoked on the SnS with B&B coals and hickory chunks, with one half pulled off after about 4.5 hrs and chunked up to go into the pot. Toward the end I added some Rancho Gordo Domingo Rojo beans I'd made previously. I smoked the other half to completion and we had pulled chuckie sammies with small bowls of the chilibeans for the original meal.
On the day:
Tonight's simple reheat, garnished with shredded medium cheddar and light sour cream, on the now de rigueur Scoops delivery system. So freakin good.
MsTwiggy Cowboy Crust is fantastic! We love it. It was part of my gift haul from my generous and debonair Secret Santa. It has a very low salt content, so it's perfectly compatible with dry-brining separately, unlike many salty commercial rubs. It's got ground coffee in there, and a hit of heat too. Instant favorite!
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