Foothill.Q

Brisket baked beans are delicious.

I've used the pasta made with beet juice, from various sources, including homemade, but it doesn't retain its color when cooked. Everything wants to turn brown. I've done red lentil pasta. I've cooked the pasta in beet juice. This technique of using a bottle of red wine in the pasta water seems to work the best of anything that I've found so far, after many years of trying. I will likely call this "the best that I can do" and move on. 

Curious, what type of seasoning is Burlap & Barrel?

Interesting way of cooking the cabbage. I'll have to try that.

Here we go- 

Ready to spin.

Roast is done.

Resting.

Sliced.


Clean up, 1 mins. just the rod.  
 
 
 
 

All sorts of goodies added, green pepper, onion, mushrooms, parsley, Panko, eggs, tomato paste, hot sauce, and pepper.

Add 2 lbs of ground pork.


Sauce it up and put it on the KK for 45 mins. at 350F then add more sauce and continue to cook another 45 mins.

Still baking.

Slice of meatloaf.

Plated with mustard pickles and mashed potatoes.

 
 

Had a little time to waste today and was bored so I thought I would give this a try. A simple uncooked salsa cold smoked using Rosemary, Thyme and Basil pellets. 
 
These aren't the exact ingredients as I did some substitutions along the way, but they're close. 

 
 
Chopped up, mixed up, and put in the KK for cold smoking. The bottom pan has a layer of ice in it to help keep the upper pan of salsa cold. One hour in the cold smoke stirring every 20 minutes. 

 
 
The end product. Made a slightly bigger batch than I intended but that's okay cause I love dipping chips in this style of salsa. A little heat and a little smoke. I'm going to guess that it will be a little hotter and a little more Smokey after it sits in the refrigerator a few days. 

 
 

It’s a pretty popular recipe and easily found on the net. I first stumbled on it at the Virtual Weber Bullet site years ago. Guests always ask for it at whenever we have an event. Here’s a link:
https://www.barbecue-smoker-recipes.com/keris-hogapple-baked-beans.html
The one change I make to that recipe is that I Smoke the beans.

With the over abundant Blueberries I have at my disposal this year I decided to can a batch of my Blueberry BBQ sauce. I did tweak the recipe a little bit. We’ll see how it turns out. 
 
I started by lightly smoking 5 cups of Blueberries at 200*. Here they are after about an hour. Some of them lost their color but that's OK. The juice is in the bottom of the pan (you just can't see it) and they'll all get there color back once you start cooking it. 

 
 
 
After an hour or so I dumped them into my pot and smashed them a bit with a potato smasher. Bring to a full rolling boil. 

 
Mix up the other ingredients and add to the blueberries. Return to a full rolling boil. 


 
After the second rolling boil jar up the mixture and water process for 10 minutes. 

 
Check back tomorrow night. We’ll open a small jar and see what we got. 

I must have been half baked because I forgot that there was a pork butt on the other KK. Only noticed it when I went to lock up for the night. It was fine but wouldn't have been if I had left it on all night.


The June bugs are out tonight for the first time and they are there in full force.  

The twist is no meat kabobs.
 Mushrooms, potatoes, peppers and cubes of tofu. I froze the tofu, thawed the next day, drained and marinated it in 2 different sauces overnight. Freezing the tofu makes it more chewy and also holds more of the marinade.

Ready for the grill.

Kabobs on the KK.

Done.

Plated.

Tofu interior.

I really did like the chew on the tofu, best tofu I've had to date. Actually really didn't miss the meat and I will be doing this cook again.  

I've done this cook on the KK and will do it again when the weather is better. Normally I do it without the bone marrow but decided to add some more richness.
Baked in the oven for about 5 hours at 275F, seared the meat, then put it in the oven with the sauce for 2 hours, then added the veggies and baked for another 3 hours, adding the peas during the last half hour.
Meat is seared.


Where did that marrow go?

Plated.


 

Fantastic meal. I'd be all over that. 
 

Thx Lynne, super fast response

1T dark brown sugar, 1T coarse salt and one 12oz can of beer.

You are on the money, Aussie, thanks.

Oh Happy Day!!

Look out world, I have water.:smt060:smt060:drinkers:
My kitchen is now in working order, thank goodness.  

I am so glad my skill set doesn't include fixing pumps. We have been out of water in the kitchen and bathroom vanity since right after breakfast. I wouldn't want to be the one out in the freezing cold trying to find the problem with the pump. It is not going to get fixed tonight but hopefully tomorrow. We have water in the shower and toilet from another well but the water from that is not good enough to drink, a little salty. 
SV time it was, the food is in the bag so doesn't matter if the water is a little too salty on the outside. Fried the potatoes and onions in the toaster oven, had enough good water to do the carrots. Yes, Tony, that is ketchup. 

Now that’s a beautiful sight to behold! I’m thinking it is a beautiful taste to behold also nice job Mac

Went to the Sat. market to pick up a pork belly and some eggs. The vendor gave me a couple of these. I had no idea what they were until he told me.
The bacon is on to cure and later this coming week I'll smoke it.
In the meantime I just had to try the turkey egg.
The shell was hard almost had to hit it with the cleaver.

I really couldn't tell the difference when it was cracked open in appearance or flavour after cooking it.

It was neat experience.  

Time for some chicken and veggies, just dug the carrots from the garden. It is getting close to freeze up, very close I actually had to break through the upper soil crust.
It's party time, actually it's pitch dark on the deck. 

Brined the drum sticks for about 4 hours, then marinated for an hour or so in Frank's Original Hot Sauce. Ready for the grill.

Veggies are coated in olive oil and pepper.

Everything is on the grill, put the veggies on first for about 30 mins. then added the chicken. 

Plated.

We always prep the bird as if it were going into the oven. 
cooker @ 350 f and drop a few chunks of apple or cherry in if we feel like it that year; sometime we put no smoke in, just let the fire kiss it with its smoke.
all the meat comes out perfect, moist and with a nice touch of smoke.

So for my birthday, way back in July, my parents got me a gift certificate to SRF. They knew I was excited about to but couldn't bring myself to spend that kind of money to find out (hubby let them in on this).  I wanted to try the petite gold rib cap, but they were sold out. I had to wait for it to come in stock again. It took months. I ordered it the day they had it again along with a prime cowboy steak. I scheduled the delivery for about a week later and was so excited. On Friday I got an email that the delivery was delayed. I thought no big deal. Then I got another email that it had been delayed to the following day but that there was dry ice in the package so it would likely be ok. My hopes were pretty low, and it actually took until after noon on Saturday for it to arrive. All of the dry ice was gone. My cowboy steak was still mostly frozen but the rib cap was thawed but cold right next to the steak. (I'm pretty sure since it is a thinner cut). I let customer service know that it arrive and that I was pretty sure it would be safe to eat, then set about preparing it that night since I knew refreezing would compromise the quality of the meat. I was so scared I would mess this up. I seared on the sear grate with a cast iron griddle and ghee. Seasoned simply with salt, pepper, garlic powder, and a touchy of cayenne. 
oh man this was the best steak of my life. My husband said it put the French Laundry to shame since I used a small amount of wood smoke. So so so good. Then, two days later, I get an email from SRF that since they guarantee that the meat will be frozen or partially frozen, that they will refund my money or send me another one!  This is even through I told them that the meat was cold enough that I thought it would be safe!  Excellent customer service and now I'm so excited that I get to cook another one! 

Looks good. A wedge of lemon is all that's missing!

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