It’s Labor Day Weekend! Whatcha Got Cookin’?

[texastweeter]

Lunch break. Dogs and chicken, spinach, & feta sausage.

[texastweeter]

RichieB what do you mean?

[RichieB]

texastweeter using ground sausage in place of ground chicken.

[texastweeter]

No, I haven't. I make 2 chicken sausages. Polblano & jack, and spinach & feta. May work out an apple and sage sometime. RichieB

[Jerod Broussard]

Prime packer. 17 hrs at 220. I think in the 170's internal I got up and wrapped foil around the edges. There was foil around this thing when I got it out the smoker, so there's that.

Pulled at 184 internal probe tender. 8hr 150 rest until lunch. Coated the edges with beef love at wrapping.

[Panhead John]

That is some of the prettiest aluminum foil I’ve ever seen!

[Jerod Broussard]

Panhead John and dude, inside that stainless warming cabinet, couldn't ask for better scenery.

[Panhead John]

Start a new channel? SUYAF…….🤓

[Michael_in_TX]

The off-and-on rain has caused me to push the rib cook off to tomorrow. It looks this morning like it was going to taper off, but the chances just increased a bit. Tomorrow's weather is forecast to be much better.

[Jerod Broussard]

Did Houston flood this weekend?

[Panhead John]

https://youtube.com/shorts/yYWyVM5CbsE?si=Y5FJrqCGQ-8tyA1G

A few parts of town did, but not in my area.

[Michael_in_TX]

Was wildly localized.

[Donw]

Wasn’t really giving it too much thought until family started asking to come over on various days so Kathy and I just decided on a final menu today and she is out picking up a few items.
Tonight since it is just the two of us a 2.5# hunk of prime rib I found in the freezer the other day that I must have cut off during one of the holidays. Baked potatoes, a salad, and Mother Stallard beans.
Tomorrow with the young grandkids coming over to swim hot dogs, hamburgers, leftover beans, and Goldsboro potato salad.
Monday since it is just back to the two of us, any leftovers from the Prime rib made into Philly cheese steaks, leftover beans and leftover potato salad.

My plan was accomplished this weekend with the exception that there were no leftover Mother Stallard beans for tonight. I had no idea my young grandchildren would take such a liking to beans and eat so many.
Started Friday with this:

and ended the weekend tonight with cheesesteak subs, the leftover potato salad, and the last three ears of corn from the dozen I bought at the farm store on Friday. And, the bonus of having no leftovers left to take up space in the fridge.

[Jerod Broussard]

Money shot.

[SheilaAnn]

Best money shot ever!

[texastweeter]

Wrong type of convention sir.

[58limited]

I didn't do too much cooking this weekend, mainly ate leftovers.

Today I started off with a ham and cheese omelette with Chimayo chile sauce on top



This afternoon I made a pot of Pueblo Chile, an award winning green chile recipe from youtube. I used Hatch chilies because shipping was way too high for Pueblo chilies.

I started with 1 lb of diced pork from rib trim that I had stashed away in the freezer. I didn't take any other pictures, it was just adding ingredients including 4 lbs of roasted peeled Hatch chilies.



Finished in the oven. It is good but pretty spicy. I used hot Hatch chilies from HEB, didn't think they were very hot when I used them in a few other things but with 4 lbs in the pot - its hot! Really good though.



Yum!

[RichieB]

Part 2. Lobster Roll and corn. I've eaten a lot of lobster rolls over the years. This is my 1st making at home. A total success. My wife says she isn't interested. So, guess what I'm having tomorrow? There were 2 4 oz. tails. Plenty of lobster for 2. Oh, corn a perfect pairing. Crappy picture.

[SheilaAnn]

I’ve never had a lobster roll!

[RichieB]

SheilaAnn a pretty simple recipe. The issue is $$$$ not cheap. I fell into a great deal.


Lobster rolls, you should steam or boil the tails until they are opaque and reach an internal temperature of 140-145°F, then cool them, remove the meat, and cut it into bite-sized pieces for a cold or warm preparation. For cold lobster rolls, toss the meat with mayonnaise and other ingredients; for warm rolls, gently heat the meat in melted butter with optional shallots before serving in toasted buns.

1. Prepare the Lobster Tails

• • Thaw frozen tails: Make sure to fully thaw any frozen lobster tails before cooking.
  • Butterflied tails: For easier preparation, you can butterfly the tails by cutting through the top shell to expose the meat.

2. Cook the Lobster Tails

• • Boiling:
    Place tails in boiling, well-salted water. Cook for approximately 1.5 minutes per ounce of tail weight.
  • Steaming:
    Arrange tails in a steamer basket and steam over boiling water until they are opaque. Cook for about 6-8 minutes for smaller tails and 8-12 minutes for larger ones.
  • Check doneness:
    The lobster meat should be opaque and white, with an internal temperature of 140-145°F.

3. Cool the Lobster Meat

• • Ice bath: Quickly transfer the cooked lobster tails to a bowl filled with ice water to stop the cooking process and cool them down.

4. Extract and Prepare the Meat

• • Cut the shell: Use kitchen shears to cut lengthwise along the top and bottom of the shell.
  • Remove the meat: Pull the lobster meat out of the shell.
  • Cut into pieces: Chop the lobster meat into bite-sized pieces for your rolls.

5. Prepare the Lobster Roll Filling

• • For cold lobster rolls:
    Combine the chopped lobster meat with mayonnaise, celery, and other desired ingredients in a bowl.
  • For warm lobster rolls:
    Gently heat the chopped lobster meat in a skillet with melted butter, and optionally with minced shallots, for about 2-3 minutes until warmed through.

6. Assemble and Serve

• • Toast the buns: Brush split-top buns with butter and toast them in a non-stick skillet until lightly browned.
  • Fill the buns: Spoon the prepared lobster filling into the toasted buns.

[Alan Brice]

Rib smokest interruptus. Come on honey we are going to such n such. (Yes Dear).
Ribs came off the smoke n went into fridge at 107 It
Went back into oven next morning. Cooked at 250 til It of 190+~ minus. Is this pork going to be safe to eat? TIA.