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Some pork tenderloin “jerk” medallions with corn medley salsa. This was the most flavorful pork loin I’ve made to date. Really a winner. Recipe from one of my Weber books. The flavor was almost “beefy”!Attached FilesComment
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Leftover smoked chicken, and roasted veg pot pie as a post fishing trip meal.Attached FilesComment
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jhapka will fillet them out after kids in bed. Fish fry tomorrow with cornbread and slaw.
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After weather wreaking havoc on the weekend plans and baseball games, I finally was able to make up our St. Patrick’s day meal! I don’t know when the last time it was i had corned beef and cabbage. Thinking back when I was a kid, but this was a nice treat! I don’t think my kids have had this as well and they enjoyed it also. And I added a pour of Egan’s Conviction Irish Whiskey with it as well - which paired wonderfully!
This was a corned round, so I was curious as to how tender it would be and as you can see, it was tender. And I have a few corned briskets I’ll take to pastrami town this week!
bonus is leftovers for corned beef and hash now!
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Last edited by Panhead John; March 20, 2023, 08:03 AM.Comment
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The mid 50's. I'll be really happy when we get back to that. Even with all the snow melted in the valley locations we're still running in the mid 40's on a good day. -
It's supposed to get to just over 40 today. It's going to be a beautiful day to smoke some ribs, and my new riding lawn mower is being delivered. It was going to come with the snow blower mounted, but I'm thinking positive, and it's coming with the mower deck installed. -
Bogy You know we’re gonna need some pics of your new mower, along with some of you on it….🥸
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Piggy heaven with my first pork brisket of the year. It will def not be the last.
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Looks delicious! I'm going to have to look out for one of those pork briskets! -
treesmacker i get them from porter road, dont recall seeing them anywhere else yet but they arent too expensive and they are delicious
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Jerk Chicken 🇯🇲🍗
Brined chicken breasts for 4 hrs then marinated them along with chicken thighs in the jerk marinade for about 4 hrs. Cooked indirect until the IT reached 145°F then seared until I got the color and char I wanted. Moved back indirect for just a few more minutes pulling around 162°F and rested for 5 minutes. CRAZY DELICIOUS!!!
Jerk marinade recipe from: https://www.thecookingguy.com/cookbo...k-chicken-legsAttached FilesComment
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Spatchcock chicken on the performer. Cooked with a chunk of hickory, seasoned with Meathead’s poultry seasoning. Came out great!
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Well, as we experience the bite of winter again here in Alabama - with deep freezes killing the flowers and budding leaves - I had a craving for grilled pork chops, done the way I used to back in the day, which means with a brief marinade in Dale’s Sauce.
I got a big pack of bone in chops today at Sam’s Club, marinated for about an hour, and fired up the Genesis. This is one cook that I prefer Grillgrates and grill marks for, for some reason. I feel the chops don’t dry out as much.
For a side, I did a veggie stir fry in the wok on the stove, in an attempt to use up some of the fresh veggies we had in the fridge. Onions, garlic, ginger root, broccoli, bell pepper, carrots and baby portobello mushrooms, with Bachan’s as a stir fry sauce.
It all came together nicely… took all the chops to about 145 and then held covered in a warm oven while doing the stir fry.
This is lot of food for two, but the plan is to eat this for several days, and probably vacuum seal some of the chops for future quick reheat meals…
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Yet more rain in SoCal. Cooked a couple of bone-in loin chops sous vide. Seared in the CI and served with a porcini-marsala pan sauce and baked Mac and cheese
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The first part of my big @ss brisket was taking the fattest end of the point and make burnt ends. Hot tub Time Machine for 36 hours at 150*F. Chilled and hit the KJJr at 275*F for about an hour. As theroc mentioned, more rain, so I pulled them into the oven with MH KC Sauce mixed with a bit of the purge. I strained and reduced the purge a bit and mixed with the sauce.
post sous vide
dusted with MH Beef Rub pre-KJJr
pulled after an hour
sauced
plated with pea salad and a little baker
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And with that we close out this wonderful edition of SUWYC.
Please begin posting your great food & cooking shots in our new Spring 2023 topic here: https://pitmaster.amazingribs.com/fo...29-spring-2023Comment
Plus, my ex wife Halle Berry didn’t bring her winter coat when she stayed with me this weekend. 
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