Well this is very close to last night's original. Didn't get picture. Difference is grilled sweet potato. Tonight the almighty Dortios. Country Style Pork Ribs. Each are 8 oz. I can only handle one. Meatheads Pork Brine/Rub about 3 hours in fridge. On the Kettle indirect at about 300. At 125 on direct till 140. Me likey.
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Another pork thing. Tonight loin. I think I posted the original. Sauced up with Stubbs a bit of heat of FlatIron per the picture. Tatars as a side. 1st time with this Stubbs and highly recommend.
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Leftovers from Saturday BBQ for friends.
Beans, potato salad, and Baby Back Ribs.
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Today for lunch we had sammiches made from the smoked Mississippi pot roast I made the other day. So good!
The view of my extended pinky is blocked by the sammich itself I'm afraid...
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😎😎😎Comment
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I’ve got this thing going on now for the last week where I can’t make anything new until I use up everything I’ve already made: soups, stews, chili, brisket, ribs, chicken, pork… it’s all packed in the freezer(s) and there’s no room for anything else.
So this is a package of Navajo green chili from the freezer; the last of the leftover rice that I’ve been mixing into freezer stuff since Sunday; the last couple ounces from a brick of Monterey Jack; and mixed all in, the last quarter cup or so of pico de gallo plus the juice (which is highly underrated; screw Roma tomatoes, use heirlooms and cook stuff like eggs and rice in the liquid); and too much Last Dab Hot Sauce so I could finish the bottle. And, a couple “fresh” (store bought) corn tortillas that I fried 1 minute per side @375 in canola oil.
It kicked serious ass. Hot as hell though, I had to stop and regroup twice.
Tomorrow starts Italian week: spaghetti sauce, pesto, meatballs, sausages.
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Boo!
I haven't posted a cook of any kind in awhile. Tonight I had what Nancy had labeled as Beef Potpourri. It was ribs and chuck roast. I cubed into a bag and frozen. Tonight thawed. Boiled up some Gemelli. The beef was heated in a cast of pan. I added Picante Sauce and 4 cheese finely shredded. Placed pasta on the plate followed by beef, more Picante and cheese. Delicious.
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Ok, last night I decided to use up some leftovers and try something a little 'new'. Not sure how it'll translate to pics, but... here goes.
I really enjoyed the birria I made a couple of weeks ago from pork butt rather than beef. And I had several bags of the meat and the jus that I had frozen - we're working our way down to the end of it now. Decided to do a birria taco:
Layer 1 - homemade pork birria:
Layer 2 - cilantro and fiesta blend cheese:
Layer 3 - my homemade 'kielbasa style' pork & beef sausage:
Layer 4 - a couple of fried eggs (really bad blurry pic on this one, sorry):
Layer 5 - birria jus... juice... gravy... sauce? Whatever you want to call it:
Layer 6 - more cheese and cilantro:
So... these were... yeah. I think the word is... GOOD. lol
Side note - I need some better lighting in my kitchen. We have 'track lighting' which is up behind my head from every place on my counters I ever want to take a picture and am trying to find a way to get good light on the food and keep shadows out of the frame. Obviously didn't do that in this particular photo shoot.
Maybe I need to look for some under cabinet lighting, those stick on battery powered strips I can turn on and off when I'm cutting/chopping or when I want to take pictures like this. I dunno.
So what do you think of my Frankentacos? Different styles and flavor profiles with the birria and the kielbasa-style sausage, but damned if it didn't work out really well. Both meats are super flavorful and powerful profiles, but they worked well together, somehow. Just really, really tasty.
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Turkey Leg and bacon
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