apple cider vinegar
cayenne powder (ALOT)
salt & pepper
The pork was an 8lb Boston Butt that smoked for about 12hr at around 225. The sausage is from a local company called Opa's and is jalapeño and cheddar flavor. It was smoked for about half an hour then finished with buns over the firebox. The beans are Ranch Style Jalapeño flavor with extra picked jalapeños. They were cooked as you see them in the photo, in a small cast iron pan on the smoker.
This is a rif on my grandma's potato salad recipe. It's the only way I'll eat French salad dressing. She never used hot peppers, and I subbed hot pickled okra for the pickle relish that she'd use. And the dried spices are a bit different, as well.
The salad includes potatoes, hard boiled eggs, poblano chile, red bell, green onion, hot picked okra. The finished dressing is mayo, french dressing, cilantro, thyme, marjoram, and paprika, thinned to desired consistency with the pickled okra juice.
Grilled Chicken Thighs
The rub includes ginger, chipotle chile powder, sea salt, thyme, marjoram, cumin, cilantro, allspice.
Zucchini - brushed with EVOO, sprinkled with sea salt and cayenne.
Too difficult to tell in the pic, since the flash washed it out, but the chicken was nice and moist.
After removing the husk, the corn got a coat of butter and sprinkled with chipotle chile powder.
When I told my son I made potato salad, he said "gross." I told him I expected him to try one bite, and that was all. So I was surprised when he sat down at the table with a huge mound of potato salad on his plate and scarfed it down. Ok then!
Well, the weather was terrible here with rain the whole time, but I didn't let it bring me down. I put our canopy up on our deck and carried on smoking and drinking
Let's start with the ribs
Smoked baby back ribs, braised in Andrea's Steak House marinade:
2 racks of baby back ribs Salt & Pepper
Rib rub Mesquite wood 3 portabella mushroom caps 1 small white onion
Start by prepping the ribs. I salted them first and put them in the fridge for a few hours. Then applied the rub and smoked for 2 hours before I pulled them off. I then sliced them into 2 rib sections and put in a throw away tray with a bottle of the marinade, the portabellas sliced, and the onions sliced. I also poured enough Bud Light in the pan so there was about 1/2" in the bottom. Cover with foil, and cut some slits in the top so the steam can escape.
These are delicious and the mushrooms and onions are like candy after soaking up all the good juices.
Buffalo Chicken Mac n Cheese
1 lb elbow macaroni
1 Grilled Chicken breast
5 TBS of unsalted butter
3 cups shredded extra sharp cheddar cheese
3 cloves garlic
3/4 cup of Franks Red hot
2 TBS flour
2 tsp dry mustard
2 1/2 cups half n half
2/3 cup sour cream
1/2 cup blue cheese crumbles
1 stalk of celery
First get the mac boiling. While its boiling melt 3 tbs of the butter in a skillet @ med heat. Once melted put in the garlic and the chicken and cook for a few minutes. Then add 1/2 cup of the Frank's and stir everything around so its coated.
In a sauce pan put the other 2 TBS of butter in and melt it. Stir in the flour and the mustard and stir. Whisk in the half n half and the rest of the Frank's and stir until its mixed well. Then whisk in the cheese and the sour cream and turn the heat up a little and keep mixing until the cheese is melted and the mixture is smooth.
When the mac is ready put it in a pan (9 x 13) and mix everything together. I then put it in the smoker at 250F for about 45 mins. Once the cheese is starting to bubble up on top take it out and sprinkle the blue cheese and shake a little more Frank's on top. Then chop up come celery, throw it on top and serve.
Roma Tomato bites
These are so easy and are a great appetizer/side.
Slice how many ever you want in half. Core out the pulp and seeds. Place a piece of mozzarella cheese top with a basil leaf, and wrap in prosciutto. I put a toothpick in to hold it together. I put them in the smoker for about 1/2 hour. Make sure to turn them sideways and drain any of the water/moisture that builds up. Otherwise you'll have a mess on your plate.
Cabot habanero cheese
mix the ground burger together and season with salt, pepper, and garlic powder. I made about 1/2 lb patties. Make them into a ball and then take a beer can and smash it into them. wrap them with bacon and use a toothpick to secure.
I then sauteed the peppers, onions, with some chopped bacon to use for the stuffing. After stuffing the burgers, I put 3 1/4" slices of the cheese on the burger and put them into the smoker for about 45mins.
After that I then put them onto the gas grill to char up the bottom a little. After that, I pulled the bacon off and spread the guacamole onto the bun and served.
1/2 a roma tomato
1/2 white onion
Dice up the tomato and onion and put into bowl. Slice the avocado around the middle. Use a spoon to scoop it out of the peel and pull the pit out. Then mash it up. I then sprinkle garlic salt on to taste.
I was sooo freaking stuffed after eating all of this. It was all soo good. The ribs themselves with that marinade can fill you up quick. The mac n cheese is like crack. The tomato bombs are a fresh acidic bite with all of the fat and grease in everything else lol. The burger really hit the spot too. The guac really puts it over the top. I was very fat kid satisfied after this plate.
Combine all ingredients in a bowl, apply a liberal amount of the butter mix to the entire corn surface, then add a sprinkling of Red Gum smoked Cayenne powder. Wrap in aluminum foil, and place on grill for 30 minutes and turn regularly.
Sweet & Savoury Kabobs
- Brown Onion
- White Mushrooms
- Olive oil
- 4 Jalapeños (from my garden)
- Tasty cheese
1 - Cut Watermelon, Pineapple, and onions into chunky pieces
2 -Cut the stems off the mushrooms and coat in a little olive oil and set aside.
3 - Hollow out the Jalapeños keeping them whole.
3 - Cut the chirizo into matchstick sized pieces, then grate the cheese and combine with the chirizo pieces.
4 - Stuff the Jalapeños with the chirizo and cheese mixture making sure they are packed tight.
5 - Grill all the above items individually to ensure they are thoroughly grilled, and have a nice char. Then assemble all ingredients onto skewers to form the Kabob.
- Cos Lettuce
- Cherry tomatoes
- Fresh Parsley (from my garden)
- Snow Peas
- Kalamata Olives
- Brazilian Starfish (from my garden)
- Tasty cheese
Salad dressing was equal parts Chirizo oil (released when fried) and Balsamic vinegar.
Garnished with Pear blossoms, Lime leaves and an Aji Margariteno pod (no, it's not a flower).
Wow Shorerider that is a work of art!! Absolutely beautiful picture. And looks delicious!! That corn looked awesome!!
And gimme I'm so stealing your very innovative potato salad. Looks and sound delicious. Grandma new her stuff!!
Wow some insane looking chow!!
Ozzy what can anyone say you always put on a show another beautiful cook!!
Ashen loved those delicious looking stuffed tomatoes and looking forward to seeing that bacon covered love sliced and plated.
As mustard goes my two cents. Love yellow mustard as brother Grant put it for rubbing my meat. Best glue for Q!! And do like it on a burger mixed with some ketchup as the boss suggested yummy pickles and cheese.
Guldens spicy brown is my every day go to mustard. Just love it. And Grey poupon is always a winner!! Also use it to rub my beef brisket before applying rub tried other mustard just didn't have the same flavor after smoking. Really makes a difference I usually don't put them on my protein for flavor more for a glue for the rub and smoke. But on beef you can taste the difference. Wow more like my fifty cents worth haha.
1 lb med ground beef
1 lb lean ground pork
1 lb lean ground chicken
1\2 cup panko bread crumbs
1/4 cup 10 % light cream
half a med size yellow onion diced and sauteed
half a large red bell pepper roasted and diced and sauteed with the onions
1/2 teaspoon fresh cracked black pepper
3 tablespoons homemade montreal steak spice ( if anyone wants the recipe just ask)
1 tablespoon h\m mixed smoked flake ( habs, bonnets,thais, superchile,scorpions, red jalapenos, white bhuts)
1 teaspoon kosher salt
1 large egg
1 whole bulb new garlic grated on microplane
2 tablespoons HP Sauce
1/2 teaspoon fish sauce
1 tablespoon soy sauce
maple flavoured bacon
apple cider vinegar
mixed the panko , cream and egg together, add hp fish and soy sauce, the cooled onion/ red pepper,
black pepper , steak spice, salt, minced garlic, and ground meats. mixed together and then fried off a bit to test for seasoning
laid out the strips of bacon and sprinkled with some steak spice, formed meatloaf and laid on bacon strips ,
pulled up strips from each side to top then rolled loaf over so seam on the bottom, sprinkled garlic powder, and thyme over works.
Indirect grilled in weber kettle on heated lava rock stone with sugarmaple lump. chunk of sugar maple for smoke .
Running about 320 F for just over 2 hrs.. pulled when temped out at 165 F
spray with cider/ juice mop starting at around the 1 hr mark
grilled asparagus wrapped in flake rubbed bacon
h\m mixed smoked flake
this one is fairly straight forward. sprinkle and rub flake into the bacon strips, wrap a strip around a couple spears of asparagus and hold in place with pick
I move these from indirect to direct as needed until the asparagus is grilled and bacon is crispy.
Smoked risotto stuffed tomatoes
two beafsteak tomatoes cut out core then hollow out using a spoon. put pulp and juices in a small pot
1/4 cup of carnaroli rice
1/4 cup of water plus extra hot water in kettle if needed
1 package of Goya ham flavoured concentrate
3 strips of bacon fried and crumbled
1 teaspoon h\m mixed smoked flake
grated grana padano parm
1 teaspoon dried parsley
1/4 cup panko
1 tablespoon butter + 1 teaspoon for panko
add the rice and water and ham concentrate to the tomato juices and pulp, bring to a fast simmer , stir then put lid on
and let cook for about 10 mins, check and add hot water from kettle if needed.
at about the 15 min mark taste test rice. It should be just a bit too hard to be considered all dente.
add a good handfull of parm and tablespoon of butter and stir vigorously . add the crumbled bacon and flake . stir then spread thinly on a large plate to cool
melt teaspoon of butter in a pan over medlow heat , add panko and toast without colouring let cool
mix together equal part of grated parm to the cooled panko and teaspoon of parsley.
sprinkle parm on the inside of the hollowed out tomatoes , season with black pepper then fill with the cooled risotto. top with panko mix.
put the toms in cups formed from foil and place indirect on weber kettle running about 320 F . should take about 30 to 35 mins until panko browns on top.
Herbed bannock style foccacia with hot honey butter
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 jar of Walkerswood HOT jerk[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]3 pounds of wings[/SIZE]
[SIZE=14pt]Place wings in a large bowl and scoop ½ jar of jerk in bowl. Using your hands, work the jerk into all the areas of the wings. Place the wings in a large food saver bag and vacuum seal. Place in the refrigerator overnight. [/SIZE]
[SIZE=14pt]Grill indirectly on a 400 to 500-degree grill until the chicken reaches 165 as a guideline.[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 bottle of Goya Mojo[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]3 pounds of beef loin flap[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]Pickled red onions[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]½ cup fresh cilantro[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]Tortilla shells[/SIZE]
[SIZE=14pt]Place the beef in a large food saver bag, pour ½ the bottles into the bag and vacuum seal. Place in the refrigerator overnight. [/SIZE]
[SIZE=14pt]Grill indirectly on a 400 to 500-degree grill until the beef reaches your desired temperature. For the first two minutes, place directly over the coals.[/SIZE]
[SIZE=14pt]While the meat is resting, put the tortilla shells directly over the coals to char[/SIZE]
[SIZE=14pt]Acquire corn seed, sow in dirt and water until that shit grows corn, when hairs turn brown pick and grill that shit on indirect heat 400 to 500[/SIZE]
[SIZE=14pt]Once cooked peel that husk back and slather with butter and sprinkle some Thai Blend on it[/SIZE]
[SIZE=14pt]Grilled Corn and Black Bean Salsa[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 can Goya black beans rinsed[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]3 ears of corn shucked, boiled to almost cooked then finished on grill[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]1 serrano, diced [/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]3 tablespoons of red onion (diced)[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]3 tablespoons of cilantro (chopped)[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]pinch of cumin[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]juice of a whole lime[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]teaspoon of kosher salt[/SIZE] [SIZE=14pt]· [/SIZE][SIZE=14pt]Clove of garlic (minced) optional[/SIZE]
[SIZE=14pt]Cut the corn off the [/SIZE][SIZE=18.6667px]cob[/SIZE][SIZE=14pt]. Mix all ingredients together in a bowl and refrigerate for an hour or more.[/SIZE]
[SIZE=14pt]Wings were so hot even the bone broke a sweat on the clean bite through[/SIZE]