Used some leftover pulled pork to make a pan of carne adovada enchiladas a while back, and had the last two vac-sealed portions tonight. Heated up the pulled pork in some New Mexico red chile sauce, then loaded the enchiladas in flat layers using white corn tortillas, interspersed with shredded cheese and more chile sauce. Extremely yummy.
Here's the original hunka pig:
Tonight's enchis, after microwaving but before loading on the fixins:
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Last portion of the pulled pig that I posted about a few posts back - boring ol' sammiches. But DAMN good. Griddled the kaiser rolls on the flat side of the GrillGrates on the gasser. My lovely bride heated up some Trader Joe's tater cakes, which went a treat with the sammies. My baby needed some comfort food tonight.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I had about 9oz/250g of leftover picanha, the two smaller of the four steaks into which I sliced up my latest one a few weeks back. Reverse seared on the SnS kettle on the day:
I sliced up the two leftover steaks and used them to make Rita's Fajitas, trying to dredge up the memory of how my Mom Rita used to make 'em. They came out fantastic!
Sliced up a large sweet onion and one red, orange, and yellow bell pepper and marinated them in a ziplock bag all day. Marinade: 1/2c/120ml low-sodium soy sauce, 3tbsp/45ml EVOO, 2 cloves minced garlic, 1tbsp/15ml fresh-squoze lime juice, 1tsp/5ml each of coarse ground black pepper, powdered cumin, and chili powder, 1/2tsp/3ml kosher salt, and a dash of cayenne. Sliced up the steaks as thinly as I could manage.
Cooked the veggies in a wok with no added oil, just what was in the marinade. Once those were nearly done, stirred in the sliced steak to heat through, then assembled and served with some of our house black bean charro. Just like Mom used to make!
Heated up the leftover baby back ribs from the weekend via sous vide for my lovely bride's Welcome Home dinner. Some McCain's craft beer battered onion rings and steamed green beans. Simple but effective (use only as directed).
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I resurrected one of my favorite leftover. The almighty McRib. Mixed up with MeatheadKC sauce and a layer of pickled jalaepeno. All on a toasted ciabatta roll. Along will what else, Nochos. And a nice white wine.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
The last of this week's purge of the leftovers. Top Round (Roast Beef) done on the PBJ. Accompanied with noodles which were seasoned with salt, pepper the hatch flakes and topped with fresh grind of Parmigiana. Oh yea, tasty and a nice bite. I made a gravy with beef broth and thickened with corn starch on all. Just course pepper for seasoning on the beef.
Tomorrow I cook outside wings on Kettle and Vortex. This is b4 the freakin Nor'Easter pounds us Monday thru Wendsday. A lot of variables need to set up but it isn't looking good when you want warm spring air.
This is leftovers from a bottom round roast I smoked a few months back.
Sliced thin and heated in gravy, on a club roll with American cheese, horseradish, and some cowboy candy! Chips on the side.
Quick and easy, and now the kitchen has a nice smokey smell to it
My lovely bride made some triple-rise, from-scratch kaiser rolls a couple days ago, so we used some for sammiches. Here's the leftover chuck rib meat from last weekend's cook sliced for a simple sammie.
And another thing! Tonight I heated up the second major leftover piece from the pork belly I did back at the end of January in the sous vide, and just sliced it up to plate with some corn on the cob and steamed zucchini. Absolutely delicious, this was one of the best cuts of meat we've ever made.
On the day - tonight's hunk was the one on the left in these pics. I cut the original piece in half and used two rubs with everything else identical.
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