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.
In a follow up to me unable to get pictures of the steak yesterday due to the Elite 8 here are the leftover. Tatars are air fryer russet wedges. BTW, had the same issue with the UCONN DUKE game. I just stopped tobwatch then continued the cook.
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
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.
Brisket from last night. I didn't get pictures from the feast yesterday. Brisket and carrots. This is Nancy's slow cooker method. About 5#. The potatoes are red, seasoned and airfryed by me tonight. Hopefully y'all had a great Easter.
Lunch today of Rack of Lamb from yesterday reverse seared on the Weber Kettle and SnS. Dry brined with Lane's Garlic rub. Not shown were mashed potatoes and green peas.
Panini with leg of lamb, dijon, fresh basil, pickled red onions, and mozzarella. Side tater with chiliverde. Leftovers were the leg of lamb, and the pulled pork and smoked chicken.
We had BLTs earlier in the week, didn't feel like making a mess to consume what was left... so figured I'd nuke a tortilla and throw the ingredients in after it was warm. Used sour cream instead of mayo and considered using some cholula but didn't. Perfect snack.
Had 3 Hebrew Nationals, zucchini, sweet potato, onion and added cheese sauce.
"BBQLUV slop" actually it turned out bettert than I thought. salad not pictured.
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.
I got up staged by my wife's potato salad. Not fair I tell you.
We invited as couple over for a simple dinner. Pork tender loin, green salad and potato salad.
They raved about the potato salad, requested the recipe several times so they have it. SWMBO just makes the potato salad without following a recipe.
Plus they took a good portion of the potato salad home with them.
Here is the pictures of the left overs.
They took the other half of a pork tenderloin home too.
Well, I never know if chili counts as leftovers or not, but.....using some short ribs I had accumulated in the freezer and followed me with my move. Smoked the ribs for a couple hours, then braised in the oven (it was cold that day) until tender. Chopped into bits and defatted as much as possible. Made chili con carne, the long way. No before pics, sorry to say.
Ate some and froze more, so this is the leftovers, lunch yesterday:
It's what I like to call chili con carne con queso. Smoked colby jack and tortilla chips. Really good, but I can do better I think. More practice and fine tuning.
Musubi before:
Double batch (14 pieces total), as seen on SUWYC.
Musubi leftovers:
My DS suggested warming them up in the microwave, so I did, gently. Homemade teriyaki sauce in the middle. Good call DS, this was a good lunch, or as a colleague calls them, Hawaiian energy bars.
Yesterday’s Tomahawk rib steak I did for dinner to test a Chef Heart spice I created. Today, BBQ beef sandwich with a pretty good impression of “Pecos Pit Barbeque” sauce. Those of you around Seattle know who I’m talking about. Turned out pretty well.
Comment