Smackdown leftovers...cubed pork shoulder country style ribs, Jalapenos, Pineapple. Served over rice and flour tortillas, lol, with pickled red onions and Bachans Original.
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PHILLY - PHILLY!!! American, with, inside out… some leftover ribeyes turned into PHILLY CHEESESTEAKS for lunch. We left Philly 6 years ago for HHI but when you do ribeyes, like WAWA, you gotta have it - Philly Cheese Steaks & cento hot peppers….Attached FilesComment
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Grew up in South Jersey - we lived both in Bucks & Chester Counties. Married an Italian girl that lived at 10th & Johnson - grandparents lived their whole lives on 13th & Oregon. First generation immigrants. Had a hankering for DelBrunos so we made a couple favorites last night. First stop next week. Then White House in Atlantic CityAttached FilesComment
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Original tri-tip!
Today’s tri-tip!
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OG. https://pitmaster.amazingribs.com/fo...59#post1269159
I almost didn’t post because the picture is lame. But it tasted good. Spinach stuffed portobello with fontina and bacon. Plus the board backdrop cannot be denied….. Spinaker
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Leftovers from a couple of recent "Staycation" cooks. Had the rest of these Spare ribs and these Shoyu Chicken thighs. Heated them up in the sous vide to 145F/63C, and they were excellent. Those are some homegrown yellow tomatoes in the dish... so good!
Last edited by DaveD; August 11, 2022, 06:52 PM.Comment
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Lunch today is the tequila beef barbacoa from yesterday on a kaiser roll, with a dollop of sour cream. Here is before:
I can never remember to take a picture before I take a bite. Romaine with Italian dressing (not shown) as a side.
After: just imagine an empty plate and bowl, haha.
Recipe is here:
Tequila Beef Barbacoa
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Click Skirt. Before:
after: Nachos!
sliced cold
partially topped with shredded cheese
plated! Served with a salsa verde from a local salsa maker.Comment
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Lunch on Sunday: leftover spareribs from Friday's smoke, Spanish rice, watermelon, and sugar-free ginger ale.
Before:
After:
Clean plate club, it was good! I think the spareribs could have used a little more time in the smoker, as the connective tissues was still a bit resistant, but the flavor was outstanding. No complaints here.
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So as not to bore y’all with duplicates. Initial cook is one post above. Tonight, judges, I give you tacos with elote to finally finish off that skirt! And I had to show off my vintage corny plates from my grandma.
not that you get a good visual of the Click. But I warmed it next to the corn on the grill. While it did not remain MR, it was still like buttah!
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Leftover grilled cheddar brat on a bun, with sauerkraut and spicy brown mustard. Romaine with blue cheese dressing (yeah, I like big salads). You can't see much of the brat, but it is perfectly grilled. Nothing terribly exotic or exciting, but still good eating. I tend to grill a bunch of food at once (on purpose), so that we have tasty food that I can get on the dinner table in a hurry (busy family life).
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Creekstone tri-tip with roasted baby Yukon gold potatoes and creamed spinach.
Beef sliced with provolone cheese on toasted sourdough bread.
needs a pickle!Comment
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Last Thursday’s pork and corn on the cob for day 5 straight. Guess when the garden is ready it’s readyAttached FilesComment
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Turned some left over smoked chicken, and sourdough discard into chicken spaghetti and sourdough breadsticks.Attached FilesComment
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