I went back downstairs to confront him about staring me down and he was a part of a larger group listening to someone talk about the history of the company or something. I made sure he saw me and then I stared at him until I got on the elevator. He broke the stare first so I feel like we are even.
maybe he was staring because he wanted to ask you if your brother murdered you or if it was your parents boom roasted
The feud started because he stared at me. I stared at him back later in the morning. We are even in my eyes so the feud is over. I will go back down to the lobby later today to see if I can start something with Tuffy Stone.
No, all three Boston butts, I wanted to do two fat side up like I usually do, and one fat down to see if there was any difference.
Got about 25-30 degrees to go this morning, but we’re looking good. My 8 pounder on the right is cooking slightly quicker than my 6.5 pounders on the left, used my thermometers on both of them all over and that 8 pounder is just moving a little quicker by a degree or two which I thought was odd.
One of the local BBQ shops here catered an event last night for a charity I am now on the board of. It was a western theme so when I was told they were doing BBQ I was excited (I've only been to this restaurant once and it was really good). Yeah, we got pulled pork. The sauce was very good, but good lord, the bottom of 3 day old reheated tailgate pulled pork I make is so much better. When I bit into a chunk of what felt like bone I was done. Everyone raved...people up here on average really do not know good BBQ. I also found out the first I was there the cook was a buddy from HS, he got fired for getting high and falling asleep next to the pit. They should let him do that.
If you’re asking me, the picture is upside down, but I have a pellet grill, so they’ve been sitting flat on the grate at 225 since about 7 pm last night.
Probably did, I’m currently working a charity event for the next 6 hours and have a five year olds birthday party right after, needless to say it’ll be a banner day for me.
Got short ribs and a Chuck roast in the smoker right now with some light snow flurries coming down. Making some tacos for a party tonight. Doing the Bourbon bacon apple crisp that was posted in here a couple weeks ago and made some sea salt caramel ice cream to go on top.
Going to get some Flatiron or flank steaks to sous vide and make tacos with next week. Anyone got a good recipe for a rub and/or marinade? Usually just do something simple with lime/cilantro/jalapeño /garlic and beer. Looking to try something new
I like mojo marinades and when I'm not lazy and using the store bought bottle (that's delicious) I make this https://www.seriouseats.com/recipes/2014/04/grilled-mojo-marinated-skirt-steak-recipe.html
I brined for 6 hours using basic wet brine. Then I did just basic coarse kosher, corse ground black pepper, and a dash of paprika. Smoked and then made tacos. Fantastic.
Not something I smoked but I found a Benton's smoked ham shank in the freezer I forgot about, Made stock with it, trimmed the meat off, and made ham and bean soup since it is so damn cold. Now waiting on the skin to finish in the over for the dog. God I love smoked meats. I have the bottom of the shank still, foot attached, Gonna have to play with that one.
From Saturday. Short rib and Chuck roast tacos with pickled jalapenos and red onions. Smoked avocado crema. Charred salsa Verde. Homemade tortillas. Not pictured are the sea salt caramel ice cream and apple crumble. Should have paired the ice cream with another dessert bc everything was a bit too sweet. But overall, turned out really well
Butts were on sale for $.88/lb so I bought four. I’m trying to get this one ready for dinner so the first few hours will be a little hotter than normal.
Yesterday a friend wanted to have a cookout which I'm down with but I highly object to just the frozen burger shit so I smoked some racks of ribs and took over his cookout but whatever
Haven’t done a step-by-step in a while so here goes as I am bored af. Smoked chicken posole verde. 1. Smoke (or roast) at 425ish for 30-40 minutes and turn once. 6 Poblano 3 Serrano 2lb husked Tomatillos Season a 4-6lb yardbird and let sit while above cook, it goes on smoker next.
This recipe was adapted from a indoor kitchen recipe. So basically at the point I add broth, you were supposed to add a whole chicken to the equivalent amount of water and cook the chicken in it. Hard pass. https://www.bonappetit.com/recipe/posole-verde-with-chicken
My wife was mad at me that I made her go to Fiesta with me last night to get ingredients. Her - “ they have all this stuff at our regular grocery store” Me - “ honey, you have to submerse yourself in the culture if you want to make the food” Her - “I don’t like this store tho, it’s creepy” Me - “you wouldn’t get catcalled if you weren’t wearing yoga pants”
Veggies are done and chicken is on. Next step is to peal loose skin off of peppers, take seeds out of peppers, and stems out of tomatillos. Make sure to reserve all liquid from sheet pan. Poor into bowl or blender for mixing. No concern about if chicken skin is fully crisp or meat is fully done, it will be picked and pulled and placed in broth and will finish cooking there. I am going for fully done and crisp so I can have a chicken skin lunch.
Also, how many seeds you leave from the Serranos will determine the heat level. Recipe calls for complete removal. I leave 1 Serrano completely with seeds in as I am not your average white guy.