cooking

[garbageguy]

oh that all looks so good - can't wait for lunch!

 

[redneck joe]

this mornings breakfast:

 

[redneck joe]

 

[FLATHEAD]

View attachment 382369

No Joe, just no!

 

[JASinIL2006]

Well, i guess I'll share.......


two slices of provalone. Shred (never buy preshredded cheese) pepper jack (or reg) and a hard cheese (this was parm or a blend dunno we have several in the drawer) in equal amounts and mix those two together. Buttered bread down, provaline, shredded blend, provalone, bread. I cook relatively low heat, covered until the cheese is mostly melted holding the bread together then flip and leave uncovered a kick up heat to brown, flip as needed.

Thanks! I’m gonna try that!

 

[sangerwaker]

We are having a pot luck in the office Friday with a luau theme. I made pulled pork last Saturday and froze it after shredding. Used a pineapple teriyaki rub and injected them with a bunch of pineapple juice. Tried them for dinner Saturday night. I prefer a BBQ seasoned pork butt, but considering the theme, these came out awesome. PIc below is before it went in the cooler to rest for a 3 hour nap.

 

[redneck joe]

I've never injected, not sure how i feel about that. Better than brine?


I'm doing three butts on monday we are having 12 people overnighting for the 4th then about 30 for the day of so i figured we'd have enough for both days with dogs and burgers as well. 7 packs of hawaiian sweet rolls, slaw and I'll be making vinegar sauce.I

I got a smobot for the egg so I'll be able to play in the pool whilst smoking the butts.

 

[FLATHEAD]

This vanished fast.

 

[sangerwaker]

Joe, brining adds more moisture, but injecting adds more flavor. BBQ competitors do both sometimes. I rarely inject. I only did it on the last butts I smoked to add more pineapple flavor for the luau theme. Go with what you know.

 

[redneck joe]

Ok then what i know is gin on the rocks and a bge....

 

[redneck joe]

Well they turned out awesome but the gin prevented me from remembering to take a pic.

if anyone with a kamado grill is thinking about the smobot.....do it.

 

[FLATHEAD]

So I bought a 14 pound prime brisket cut a four pound piece off. The remaining got made into smoked brisket I posted last week. After 6 days in a brine it was time to smoke up some pastrami out of the four pound piece. Made some baked pastrami sliders and home made tater salad. Pardon the paper plate

 

[redneck joe]

very nice.

 

[redneck joe]

Love when I can do a whole head. This came off an 18 pounder. Had a dungeness in the freezer so made very buttery basmati, added the crab S&P and diced green onions

 

[redneck joe]

snapper, bread, chanterelles and parsley potatoes. cukes and tomatoes from the garden in the background

 

[redneck joe]

got a GREAT deal on some local grass fed strips. as good as prime but $8.99 lb. More bread, potatoes and garden stuff. Grilled artichoke in the background

 

[redneck joe]

a brunch. local smoke cured bacon, everything else from the garden on bread from our russian neighbor-mom. and always ruffles.

 

[redneck joe]

this was fun. I use veggie peeler to make ribbons of zucchini then fortified some cream cheese with lots of love, rolled up into a sushi roll. Honey, rice wine and something i cant remember. Chicken (grilled chunks) with a japanese spicy pepper mix became the salad. More russian bread,

 

[redneck joe]

wife out of town so made a salmon steak on the grill, marinated in teriyaki for about an hour prior.. Basmati rice, russian pickled carrots and a fridge dump salad (salsa?) included some edamame and black beans with honey lime vinaigrette.

 

[redneck joe]

another bachelor night with some tuna, russian pickled carrots and rice stuff