Troble Posted June 1, 2020 Report Posted June 1, 2020 3 hours ago, tony b said: @Troble - Did I spot a Pliny the Elder in the background of that shawarma picture? @tony b you certainly did sir. I placed that Easter egg there for you. They happened to have it at my Whole Foods so I scored 3 bottles and man was it delicious
Pequod Posted June 1, 2020 Report Posted June 1, 2020 Pecan-crusted pork tenderloin pinwheels with Carolina mustard sauce from my very good friend [in my dreams] Chris Lilly. Strips of swine tenderloin rolled up with bacon, crusted with ground pecans. A hint of hickory smoke to take it over the top. Fantastic. Soooooooey! 10
tony b Posted June 2, 2020 Report Posted June 2, 2020 Reminds me that I have a gift certificate from a local butcher shop that's about to expire. They put together something they call "Miami Roll." Have no clue where the name came from, but it's a whole pork tenderloin, wrapped in tenderized beef (think cube steak), all wrapped in bacon. You can buy a whole one ($$) or they slice it into 2" thick slabs. Pretty good stuff. 1
Tyrus Posted June 2, 2020 Report Posted June 2, 2020 Looks like a scallop Pequod. May not be but, a great looking partner anyhow, a nice crunchy mix.
Pequod Posted June 2, 2020 Report Posted June 2, 2020 Simple cook tonight. Deboned, skin on chicken breasts dry brined, then skin side down on the direct side. Once browned, flipped into a pan of melted butter and basil for basting and braising on the indirect side. 10
Tyrus Posted June 3, 2020 Report Posted June 3, 2020 Super clean grates Pequod the Mac is gonna be jealous. Did I say your asparagus was without any butter or your chicken was alone..........no, you split the fire and made good on both. Hope you and the Misses enjoyed this country meal.
MacKenzie Posted June 3, 2020 Report Posted June 3, 2020 8 hours ago, Tyrus said: Super clean grates Pequod the Mac is gonna be jealous. Gotta have clean grates to start the job. 3
tony b Posted June 3, 2020 Report Posted June 3, 2020 (edited) Inspired by Troble's shawarma cook. Mine was pre-marinated from Trader Joes - really good! But, unfortunately, no Pliny to go with it? 😪 Direct, main grate, 325F, hickory wood chunks. Plated with a nice Greek salad w/simple lemon juice dressing; warm pita w/sumac and parsley; yogurt sauce of lemon juice, fresh garlic, dill, parsley and sumac. With my favorite summer wine - vinho verde. Edited June 3, 2020 by tony b 7
tony b Posted June 3, 2020 Report Posted June 3, 2020 Tonight was a lovely thick cut pork chop, with corn on the cob and roasted garlic couscous; a nice salad to finish things off. Grill @ 325F, with peach wood (what else??) on the main grate. Pork chop rubbed with Peach seasoning and Maple Cider rubs, with a dash of Maple Sugar crystals tossed in (nice combo!) Plated! This corn was pretty good, but I just can't wait for the local corn to come in!!! But, that's at least a month away. 😪 5
Basher Posted June 4, 2020 Report Posted June 4, 2020 Looks good tony. Do you soak your cob in water before cooking it like this?Sent from my iPhone using Tapatalk 1
tony b Posted June 4, 2020 Report Posted June 4, 2020 Yes, I try to "brine" the corn before grilling. I soak them in the husks, in a heavily salted water solution for a couple of hours, at least, before grilling. I think it makes a difference. YMMV 1
Wingman505 Posted June 4, 2020 Report Posted June 4, 2020 13 minutes ago, tony b said: Yes, I try to "brine" the corn before grilling. I soak them in the husks, in a heavily salted water solution for a couple of hours, at least, before grilling. I think it makes a difference. YMMV Nice... I have to try that.
Troble Posted June 4, 2020 Report Posted June 4, 2020 (edited) @tony b you’re chicken dish looks amazing as always. Can you enlighten me on why you love peach wood so much? I’ve only used it once and found it to be just ok nothing special but would love an education I’m gearing up to fulfill a grilling dream of mine and am going to do pork adobada tacos on the spit this Friday using this recipe as a template Edited June 4, 2020 by Troble 4 1
Basher Posted June 4, 2020 Report Posted June 4, 2020 Troble you make my cooks sound boring. Here’s the lamb tongues cooking away. I have to say that stock smells, and tastes delicious. Once peeled I’ve added coriander, olive oil, red wine vinegar and a little of my fermented chillie This is the last of the under rated cuts of meat, be it lamb, beef, pork. Oh I meant to say that was smoked with a wedge of blackbutt. Sent from my iPhone using Tapatalk 4
MacKenzie Posted June 4, 2020 Report Posted June 4, 2020 Tony, Troble and Basher, you guys are cooking up a storm. 1 1
Troble Posted June 4, 2020 Report Posted June 4, 2020 (edited) @Basher “you make my cooks look boring” he says as he’s grilling lamb tongues! Who even does that? Nobody in my neck of the woods. I’ll take your word on it for now. I’m sure it was delicious you seem to always nail your cooks as for my adobada. It is quite literally my favorite piece of Mexican cuisine to eat. Mind you I don’t even eat them in San Diego, there are maybe a handful of spots that do it right but I literally drive down to the border (8 miles) park my car, walk across the border, go get some adobada tacos (at least 5 can be up to 7) eat those, then walk back over the border, get my car and drive home. Round trip usually 90-120 minutes. The Tijuana style adobada tacos is legendary. When I first began dreaming of my outdoor kitchen I thought the essential cooking devices were a offset wood smoker, my power burner side burner, gas grill, wood fired pizza oven and a Trompo. A trompo is how one cooks authentic al pastor. My wife correctly told me I was F’ing crazy and ultimately that’s how I got her to agree to let me get my Big Bad KK. It was cheaper than getting all those separate things. So being able to finally cook al pastor at home, authentically will be something I love and have dreamed about. Hopefully I don’t a screw it up. https://en.m.wikipedia.org/wiki/Al_pastor Edited June 4, 2020 by Troble 1
Basher Posted June 4, 2020 Report Posted June 4, 2020 I’ve never heard of al pastor Troble until now. We have a Lebanese influence here and would call that kebab. Maybe not correct in the Lebanese tradition, however, that seems to be how we dance. Thank you Mac. We are only trying to keep up with you. BTW Troble, your wife is clever. Sent from my iPhone using Tapatalk 1 1
tony b Posted June 4, 2020 Report Posted June 4, 2020 19 hours ago, Troble said: Can you enlighten me on why you love peach wood so much? I’ve only used it once and found it to be just ok nothing special but would love an education I think it pairs nicely with pork. It's a milder smoke than apple or cherry. I will use apple on larger pork cuts like butts and full racks of ribs. Cherry is pretty much for poultry, but I have used it on some pork cooks. I have some fruit based dry rubs - cherry and peach, that I try and match the wood with the rub, like in this pork chop cook. 2 1
