Till the greens were done and add Fa Jeeta seasoning and meat. Jalapenos were sauteed too, look over to the right. Gotta keep separate for the non flavor people.
I went all TB tonight===LOOK close. Tacos with ground meat but we all saw that before. Two bite tacos are awesome, love the La Tiara shells!! I also tried some La Costena green salsa that was good for a shelf salsa.
I had to add some refrieds to it on the left side
Then flip it around to get a money shot
Squeezins the last bite!
The pineapple was awesome with the steak and I'm guessing the ranch was good because I inhaled it.
I might need to do this spearmint again to verify the results..
Rib cook #2, the first one was a hot and fast with almost no smoke flavor but this time was different. I smoked the first hour on the smoke setting then 2 more hours at 250 before wrapping for an hour then back on to set the glaze for 20 minutes. The results are night and day, smoke flavor and taste was better.
I cooked a few racks of ribs today for the family visiting from MS. I mixed up a batch of my rub and got to work.
Cleaned up and ready for rub, I'm cooking the rib tips too.
I had these on the smoker for 3 hours, I almost forgot to get a shot of the ribs before wrapping.
The wrapping process is a light layer of brown sugar, honey and squeeze bottle butter-Parkay. Triggs recipe
Meat side down to soak up that sweet nectar.
All wrapped, if you look close there's 4 racks there. I had to buy another rack because "someone" gets heartburn from smoked foods so it was oven ribs.
Perfect cornbread for dressing
It's ugly but this is awesome dressing mix, ground meat, onions, bells, spices and a can of cream of mushroom soup. It's the same thing I use for rice dressing.
This was a test and it's good but the tips are crispy from staying in long enough to get the bacon crispy.
The rib tips all sauced, I cooked these longer wrapped in that pan to render the fat then back on the smoker to set the sauce.
Ready to slice
I'm surprised there's no smoke ring but they were good
Not bad but compared to a smoked rib it loses. These were hot and fast in the convection oven at 375 started 2 hours later than the smoked ribs and finished at the same time.
These were wrapped but not sauced. I sprinkled more rub when I put them back on the smoker. This came out better than expected and I might stop putting sauce on ribs, the flavor is better not covered up with a sauce.
Finally!! That's potato salad washed out by the flash with cornbread dressing and beans of course. The top rib is dry and the first one I ate in the pic below.
Last night I cooked a pot of cut up turkey wings for supper, this is one of my favorite dishes. It's cheap and packs that turkey flavor and the wing tips with all of the natural gelatin makes a good gravy.
I've been wanting to make a soup with it for a while so I decided on a small pot of broth to make an Asian influenced bowl of turkey ramen.
I grabbed some gravy and turkey then made a broth with mushrooms, carrots and celery sticks. I pulled the meat off the bones and made a bowl of fresh Asian noodles.
I started prepping the bowl with the goodies from the broth
Added a handful of Asian blend frozen veggies
Ladled in some broth
Topped it with hoisin sauce, sriracha, chili pepper crisp in chili oil and fried garlic
And finished it with a handful of cilantro and some banty eggs cooked for 5 minutes marinated in a Tare.
FYI for those up north that were looking for this smoker, a guy from IL just said they are marked down to $199 in his area so you might want to check the Brickseek link in the first post of this thread to see if you can find one.
Here's motivation for you. Yesterday I smoked a batch of deer and pork sausage, 7 hours and they came out great.
The food has been done for a while, had company and here's what happened. It was looking good but the bacon wouldn't crisp up. I removed the water pan and in 15 minutes it went to burnt status. Not really burnt but I like to look at beautiful food, this looks terrible but it's totally edible and delicious.
Here's the Shake-n-Bake wings, freaking awesome with a touch of smoke. I used Crystal hot sauce for a binder.
Wings to be coated in buffalo sauce, no pics cuz buzz...
Onion bombs and banana peppers.
ABT's and the sausage I left on longer.
It looks terrible but this was a fun cook with "Good Eats".
I'm still learning the new smoker but it's fun to eat my mistakes.