I made these (fatty) beef ribs a few weeks ago. Threw leftover one in the freezer for another day.
Back at the lake now and pulled out that rib. After defrosting, cut it up removing the hard chunks of fat. We were having taco's so I added some of the rib meat with the chopped beef.
The next morning Mrs. H was making a breakfast casserole so..... we added the last of the rib meat to that.
Both of these came out really good. Nice beefy flavor and hint of smoke.
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.
Cooking outdoors hasn't been an option, weather and my wife's fractured shoulder has kept me busy. But that's what leftovers are about. Yesterday a cheeseburger bomb with tots. Tonight pulled Boston Butt on a Cibatta sub with Dortios Nacho Cheese. I'm hoping to cook outdoors on Monday. Don't know what at this moment.
I like that. I had posted pulled pork on a sub roll. I thought a baked russet. But the sweet potato looks like a go the next time I pull a portion from the freezer.
Simple redux of a recent smoked chuck cook. Reheated the vac sealed leftover meat in the sous vide, and made up a batch of Them Taters and some zucchini.
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.
A follow on to the t-bone from yesterday. A steak sandwich. Heated in the Green Pan poured some Willboys All Purpose Sauce. On a locally baked French Bread, toasted. And a favorite of mine, Dortios Cheese Nacho Chips. A nice Zin too.
I smoked a chicken Peruvian style Sunday. So today I made pizza with aji Verde sauce, a traditional Spanish cheese made from cow, sheep, and goat milk, the smoked chicken, grilled corn, and cilantro.
Second meal prepared here in our new home, a simple affair of leftover pulled pork sammiches (brought several frozen portions over from the old place) and McCain's fries. Reheated the pork in the sous vide at 175/80 for about 90 minutes, then griddled the brioche buns on a cast-iron skillet with a bit of butter. Super tasty!
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.
Yesterday's wings done in the air fryer. I reheated them up in air fryer. A twice baked potato. So good. The creaminess of the yogurt, milk and cheese. The seasoned salt along with the taste and crunch from the bacon. Then butter and I like to garnish with smoked paprika and more cheese.
Pork Tenderloin comes 2 in a package
Tonight, we had leftover Pork Tenderloin, Drizzled with Kinder's Golden BBQ sauce.
Fresh sauteed veggies, but I started to burn the veggies. Bad bbqLuv!
roasted the bones then made a bone broth, then used all of that to make 2lbs of beans. This morning I threw in the brisked chunks I had frozen earlier in the week.
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.
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