Troble Posted February 4 Report Share Posted February 4 Went to Costco business today to pick up pork biutts for next weekend ebded up leaving with 2 8lb pork butts, 4 pork tenderloins, a 15lb prime brisket and a bone in leg of lamb marinated the lamb in my beef Schwab’s dub and then skin on the rotisserie and made a Mediterranean salad and dirty rice with red onion, salt, pepper, cumin, cardamom, all spices nutmeg mint Served with toasted pita and feta and homemade tadziki 9 Quote Link to comment Share on other sites More sharing options...
Poochie Posted February 4 Report Share Posted February 4 That looks delicious. The char you got is perfect!! Quote Link to comment Share on other sites More sharing options...
Troble Posted February 4 Report Share Posted February 4 2 hours ago, Poochie said: That looks delicious. The char you got is perfect!! Thank you! I pour the marinade liquid into a bowl and baste it a few times while it’s spinning. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 12 Report Share Posted February 12 (edited) Super Bowl Sunday (Yaaa Chiefs!) means wings! Dry Rubbed going on the KK. Done! Sauced (classic Buffalo) and plated with fries (sriracha ketchup) and veggie plate (horseradish ranch), with a Southern delicacy - Chiggers in the Grass (celery stuffed with pimento cheese and pimento stuffed olive garnish). Not to be confused with Ants on a Log! Ha, ha! Andy Reid rocking the stache! LOL Edited February 12 by tony b 4 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 14 Report Share Posted February 14 How did all y'all celebrate Mardi Gras? Cajun-blackened pork wings on the KK. Plated with Dirty Rice made with duck confit and "hairy coats" (that's cajun for green beans, y'all!) with a shallot creole sauce. And, of course, Hurricanes! Served in the appropriate Pat O'Brien's glass, circa 1977! Bon Temps, y'all! 6 Quote Link to comment Share on other sites More sharing options...
remi Posted February 17 Report Share Posted February 17 (edited) Well, we finally had the time to have the neighbours over for dinner: given the success last time, I thought I’d knock out another Al Pastor. Picked up 4.5kg (10lb) of pork butt on my bike, marinated up and we were good to go. They loved it- and with 10lb of pork we’ve got plenty of leftovers for the week’s meals. @Troble, I’m going to find an excuse to go to San Diego for a conference, and buy you a beer! Remi Edited February 17 by remi 7 Quote Link to comment Share on other sites More sharing options...
jonj Posted February 17 Report Share Posted February 17 There are quite a few of us here who need to buy @Troble a beer! 1 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 17 Report Share Posted February 17 @jonji have a feeling that could happen this summer. I started a new job and will be traveling to the Midwest more. I’m kind of targeting a business trip that coincides with the USA Copa America match in KC, but it’s Monday July 1st so will have to see 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 17 Report Share Posted February 17 Holler at me if you make it to Iowa! 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted February 18 Report Share Posted February 18 Cooked a tandoori marinated lamb leg yesterday, served with mint raita, garlic naan and mango chutney, such a tasty meal!Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 18 Report Share Posted February 18 Very nice. Love lamb. Love tandoori. 1 + 1 = Yummy! 1 Quote Link to comment Share on other sites More sharing options...
skoell Posted February 18 Report Share Posted February 18 First Pulled Pork of the year 😊 I prepared the meat, my wife the coleslaw and buns. Delicious:) 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 18 Report Share Posted February 18 @alimac23looks tasty! Quote Link to comment Share on other sites More sharing options...
Troble Posted February 20 Report Share Posted February 20 I’ve been experimenting off and on with a “Peruvian spiced brisket” over the past four years or so and today I got a little closer to truly nailing the flavors I’m looking for soy sauce pat down followed by Peruvian spice rub of aji Amarillo, aji pancake, salt, pepper, garlic powder, little brown sugar tasty bark! 7 Quote Link to comment Share on other sites More sharing options...
remi Posted February 20 Report Share Posted February 20 Don’t get too upset @Troble, but in the quest to utilise the leftovers, we had Al Pastor pizza tonight. All the trimmings on my side, but just the meat and cheese for the kids. They loved it. I’m a firm believer that almost everything can be made into a pizza, and even more so into a toasted sandwich (I had an Al Pastor Toastie for lunch!). 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 20 Report Share Posted February 20 @Troble killer bark on that brisket! @remi I believe that, too. Great use of leftovers. I'm going to make a pot of beef stew for dinner tonight using a chunk of smoked brisket that I found recently hiding in my chest freezer. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 21 Report Share Posted February 21 17 hours ago, tony b said: Troble killer bark on that brisket! What he said! Also love the idea of an al pastor pizza. Yum! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 26 Report Share Posted February 26 @remiive seen al pastor pizza in San Diego it’s definitely a thing. Nice job! Quote Link to comment Share on other sites More sharing options...
David Chang Posted February 29 Report Share Posted February 29 cold smoked salmon. i still can't figure out how to get the wood chips to burn for more than 1.5 hours without my intervention. maybe i need a more powerful air pump... but the smoke is intense enough that i just left it over night and it was pretty good flavour. 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 29 Report Share Posted February 29 Salmon takes up smoke so easily, I'm not surprised that yours came out well with only a couple of hours of smoke. It's all in the prep to build up the pellicle for the smoke to attach to. 2 Quote Link to comment Share on other sites More sharing options...
