Perfect!FreeportBum said:not sure if we just keep dropping food bombs in here of stuff we cook all week or what... I like the no rules. so i'll play a little more
Same story different day- my homegrown shiitakes and asparagus-grilled with some shallots in bacon fat.
20150530_183954.jpg
yes there is a steak under that pile of love
20150530_184230.jpg
last two pics are what I like to call the "perfect bite"
20150530_184933.jpg
20150530_184951.jpg
very simple,very good
food Memorial Day (Two-Week) User-land BBQ Contest
- Thread starter grantmichaels
- Start date
WARNING! Stand back! I will tossing a grenade in this thread shortly!
Damn! Sorry...grantmichaels said:
And chicken fat roasted veggies - extra blurry!
Ooohhhhhh!!!!JoynersHotPeppers said:Similar just some crap thrown together...seal salt, cracked pepper, paprika, tumeric, garlic, celery salt and a few others
I think my favorite is the WSM followed by this method of 50/50 indirect and direct heat with rotation...started drinking too early so no promises on this one hahahahhaGetting closer....
Pulled and resting
JoynersHotPeppers said:
You hit those mid 170s which are good for dark meat and proper texture and fat meltage... and you kept the breast mid 160s for the moist breast hmmmm you are pretty good at this.
Looks great!
These pics are making me rethink my vote.FreeportBum said:Lightly deconstructed swineapple-
Start with a nice piece of fresh local pork belly on the smoke- marinade over night in soy,rice vinegar,ginger,garlic,brown sugar,spring onion, thai powder,orange zest,serrano. pay no attention to that fresh king salmon on the smoke it's all about the swine in this one-
20150601_123710.jpg
Then when it's been slowly getting happy and your ready to start the crisp up add some pineapple to the mix
20150601_142027.jpg
After the pork belly is nice and crispy in all the right places serve-
20150601_145326.jpg
20150601_145454.jpg
I can't begin to tell you how good these were- last two pics make it move a little-
20150601_145518.jpg
20150601_145545.jpg
Thanks Boss, really pays to dial in your cooking gear and know where to put your proteins. The leftovers made some quesadillas today...damn tasty!The Hot Pepper said:
Same bird, different form.
Made stock with the 1/2 bird left and previously made stock. Now is the consistency of jello. Added onion, garlic, ginger and scallions with the leftover meat. 1/2 in freezer, 1/2 in the pot with lo mein noodles.
HOW CAN I BE OUT OF SOY SAUCE OR TAMARI!!!
Ok, improvise.
Made stock with the 1/2 bird left and previously made stock. Now is the consistency of jello. Added onion, garlic, ginger and scallions with the leftover meat. 1/2 in freezer, 1/2 in the pot with lo mein noodles.
HOW CAN I BE OUT OF SOY SAUCE OR TAMARI!!!
Ok, improvise.
Does everyone have proper blast protection gear on?
I was looking for something fairly outrageous yet delicious looking to do and came across a recipe known as the Bacon Explosion.
This was not enough for me though...
:
ulls pin::
May I present the SWINEAPPLE GRENADE!!!
We will start with ingredients. I forgot one of the most important ingredients btw, and had to edit it in.
To start I carved the pineapples. I am making 2 because I am adding rum to one, and keeping the second alcohol free for my daughter.
I was going to use a pineapple corer, but quickly remembered that mine also cuts it into rings while it is coring. It really wasn't hard though. DO NOT REMOVE THE SKIN! Cut off the top and bottom. Trace the desired hole using a paring knife cutting about 2in deep. Come back with a long knife and follow your trace watching the other side carefully to ensure you are coming out correctly. After the core is cut out trim the hole to remove any inconsistencies. Now slice the skin off carefully.
Next place a pineapple in a 1 gallon ziplock and add about a pint of rum. I loosely added a small bag in the center to partially fill the void so I wouldnt have to completely fill it with rum. Suck the remaining air out of the bag using a straw and seal. Position the bag so the pineapple is covered in rum. Refrigerate overnight. You may have to turn the pineapple to ensure complete coverage.
Place 1lb of uncased sausage into a 1 gallon zip lock bag. The bag is there to help shape the sausage. Press it until it is about 1/4" thick.
Cut the seams off of the bag and place the sheet of sausage onto something pliable that will help you roll it up tightly. I used a thin plastic grilling mat. Patch any holes.
Cover the sheet of sausage with a pork rub. I used a TBSP of the following: Salt, Onion Powder, Garlic Powder, Paprika, Chili Powder, Scotch Bonnet Powder, 2x Salt, Pepper, Cumin, 2x Brown Sugar.
Now take 7 strips of thick cut bacon and form a lattice.
Afterwards cut the remaining ends off except for the far left end. Take these remaining pieces of bacon you cut off plus 2 or 3 more strips and fry them very crispy. Dry and crush. Sprinkle them on top of the sausage.
Now begin to roll the sausage patty into a pinwheel. When it is done it should look like a nutroll, just made out of meat instead. It is important to roll it as tight as you can. Place it on top of the bacon lattice on the uncut end.
Now roll the bacon lattice around the sausage log. Doesn't it look beautiful?
Cut off the sausage remnant hanging outside of the lattice. Place the log in the refrigerator overnight.
Now stuff in into the pineapple! This proved impossible for me without carving away more pineapple than I was willing too from the center. I just cut the pineapples in half and placed one around the log. The one log was long enough that I could cut the remaining piece off and have enough to stuff the second pineapple.
Wrap these individually in tin foil and coat the outside of the pineapple with brown sugar while doing so. Grill it low and slow until a thermometer stuck deep in the end reads 190F.
Cut off a slice and enjoy! I have to say, this was outrageously amazing!
I was looking for something fairly outrageous yet delicious looking to do and came across a recipe known as the Bacon Explosion.
This was not enough for me though...
:
ulls pin::May I present the SWINEAPPLE GRENADE!!!
We will start with ingredients. I forgot one of the most important ingredients btw, and had to edit it in.
To start I carved the pineapples. I am making 2 because I am adding rum to one, and keeping the second alcohol free for my daughter.
I was going to use a pineapple corer, but quickly remembered that mine also cuts it into rings while it is coring. It really wasn't hard though. DO NOT REMOVE THE SKIN! Cut off the top and bottom. Trace the desired hole using a paring knife cutting about 2in deep. Come back with a long knife and follow your trace watching the other side carefully to ensure you are coming out correctly. After the core is cut out trim the hole to remove any inconsistencies. Now slice the skin off carefully.
Next place a pineapple in a 1 gallon ziplock and add about a pint of rum. I loosely added a small bag in the center to partially fill the void so I wouldnt have to completely fill it with rum. Suck the remaining air out of the bag using a straw and seal. Position the bag so the pineapple is covered in rum. Refrigerate overnight. You may have to turn the pineapple to ensure complete coverage.
Place 1lb of uncased sausage into a 1 gallon zip lock bag. The bag is there to help shape the sausage. Press it until it is about 1/4" thick.
Cut the seams off of the bag and place the sheet of sausage onto something pliable that will help you roll it up tightly. I used a thin plastic grilling mat. Patch any holes.
Cover the sheet of sausage with a pork rub. I used a TBSP of the following: Salt, Onion Powder, Garlic Powder, Paprika, Chili Powder, Scotch Bonnet Powder, 2x Salt, Pepper, Cumin, 2x Brown Sugar.
Now take 7 strips of thick cut bacon and form a lattice.
Afterwards cut the remaining ends off except for the far left end. Take these remaining pieces of bacon you cut off plus 2 or 3 more strips and fry them very crispy. Dry and crush. Sprinkle them on top of the sausage.
Now begin to roll the sausage patty into a pinwheel. When it is done it should look like a nutroll, just made out of meat instead. It is important to roll it as tight as you can. Place it on top of the bacon lattice on the uncut end.
Now roll the bacon lattice around the sausage log. Doesn't it look beautiful?
Cut off the sausage remnant hanging outside of the lattice. Place the log in the refrigerator overnight.
Now stuff in into the pineapple! This proved impossible for me without carving away more pineapple than I was willing too from the center. I just cut the pineapples in half and placed one around the log. The one log was long enough that I could cut the remaining piece off and have enough to stuff the second pineapple.
Wrap these individually in tin foil and coat the outside of the pineapple with brown sugar while doing so. Grill it low and slow until a thermometer stuck deep in the end reads 190F.
Cut off a slice and enjoy! I have to say, this was outrageously amazing!
Injury! Stupid sticky fish sauce bottle broke my nail low. A little protein in the sauce.
Here's the sauce
Here's the sauce
Sitting by myself I actually made the Home Alone face. Hands on the side of my face. Wow! My noodles and I will go home in shame. (But not really, I will post them) but Damn!Scuba_Steve said:Does everyone have proper blast protection gear on?
I was looking for something fairly outrageous yet delicious looking to do and came across a recipe known as the Bacon Explosion.
This was not enough for me though...
:
May I present the SWINEAPPLE GRENADE!!!
We will start with ingredients. I forgot one of the most important ingredients btw, and had to edit it in.
To start I carved the pineapples. I am making 2 because I am adding rum to one, and keeping the second alcohol free for my daughter.
I was going to use a pineapple corer, but quickly remembered that mine also cuts it into rings while it is coring. It really wasn't hard though. DO NOT REMOVE THE SKIN! Cut off the top and bottom. Trace the desired hole using a paring knife cutting about 2in deep. Come back with a long knife and follow your trace watching the other side carefully to ensure you are coming out correctly. After the core is cut out trim the hole to remove any inconsistencies. Now slice the skin off carefully.
Next place a pineapple in a 1 gallon ziplock and add about a pint of rum. I loosely added a small bag in the center to partially fill the void so I wouldnt have to completely fill it with rum. Suck the remaining air out of the bag using a straw and seal. Position the bag so the pineapple is covered in rum. Refrigerate overnight. You may have to turn the pineapple to ensure complete coverage.
Place 1lb of uncased sausage into a 1 gallon zip lock bag. The bag is there to help shape the sausage. Press it until it is about 1/4" thick.
Cut the seams off of the bag and place the sheet of sausage onto something pliable that will help you roll it up tightly. I used a thin plastic grilling mat. Patch any holes.
Cover the sheet of sausage with a pork rub. I used a TBSP of the following: Salt, Onion Powder, Garlic Powder, Paprika, Chili Powder, Scotch Bonnet Powder, 2x Salt, Pepper, Cumin, 2x Brown Sugar.
Now take 7 strips of thick cut bacon and form a lattice.
Afterwards cut the remaining ends off except for the far left end. Take these remaining pieces of bacon you cut off plus 2 or 3 more strips and fry them very crispy. Dry and crush. Sprinkle them on top of the sausage.
Now begin to roll the sausage patty into a pinwheel. When it is done it should look like a nutroll, just made out of meat instead. It is important to roll it as tight as you can. Place it on top of the bacon lattice on the uncut end.
Now roll the bacon lattice around the sausage log. Doesn't it look beautiful?
Cut off the sausage remnant hanging outside of the lattice. Place the log in the refrigerator overnight.
Now stuff in into the pineapple! This proved impossible for me without carving away more pineapple than I was willing too from the center. I just cut the pineapples in half and placed one around the log. The one log was long enough that I could cut the remaining piece off and have enough to stuff the second pineapple.
Wrap these individually in tin foil and coat the outside of the pineapple with brown sugar while doing so. Grill it low and slow until a thermometer stuck deep in the end reads 190F.
Cut off a slice and enjoy! I have to say, this was outrageously amazing!
grantmichaels said:
texas blues said:
It's a cookie you press your thumb into and add jelly to the center. But wait. Knowing Grant, it is 3D printed.JoynersHotPeppers said:
TB's out of hoochie snoose!
I have to admit, that swineapple sounds tasty ...
I mean, what's not to like? Especially with brown sugar and booze, too ...
Hell yes!
It's a cookie you press your thumb into and add jelly to the center. But wait. Knowing Grant, it is 3D printed.
JBF Raspberry Diablo hot as F jelly
I mean, what's not to like? Especially with brown sugar and booze, too ...
Hell yes!
It's a cookie you press your thumb into and add jelly to the center. But wait. Knowing Grant, it is 3D printed.JBF Raspberry Diablo hot as F jelly
The best jam, man those look awesome. Props to D.
Thanks!
I'm telling you. It was unlike anything I have ever tasted... The flavor of the meat completely penetrated the pineapple and vice versa. It totally transformed both portions.
I'm telling you. It was unlike anything I have ever tasted... The flavor of the meat completely penetrated the pineapple and vice versa. It totally transformed both portions.
The best jam, man those look awesome. Props to D.
Meal replacement cookies and stout, that night ... lol.
Meal replacement cookies and stout, that night ... lol.
D3monic said:
Yes, it was pretty soft. It was a very high fat bacon though. The only thing I would possibly change next time is to grill the log over high heat for a very short time before putting it in the pineapple to crisp the bacon up some. I dont know if that would compromise the integrity of the log though.
My mother used to make them rolled in nuts. Yum!grantmichaels said:I have to admit, that swineapple sounds tasty ...I mean, what's not to like? Especially with brown sugar and booze, too ...Hell yes!
ImageUploadedByTapatalk1433295043.057865.jpg
JBF Raspberry Diablo hot as F jelly
And toppings
I made to the end, but it is blurry.
Geez Louise!
All these sweet posts!
And Alynne kills it.
Her lame pics are often better than my good pics.
I ain't lyin'.
All these sweet posts!
And Alynne kills it.
Her lame pics are often better than my good pics.
I ain't lyin'.
okay GM,
Grilled Pork chop, Asparagus, Morels, Currant & Congo pepper Jelly...
here, or in the Morel Mushroom thread ?
Grilled Pork chop, Asparagus, Morels, Currant & Congo pepper Jelly...
here, or in the Morel Mushroom thread ?
Wherever you want!