ChileRelleno 7,071 Posted October 10, 2016 Author Report Share Posted October 10, 2016 I view this thread, get hungry and then open my fridge just to find crushing disappointment. Disheartening. 1 Quote Link to post Share on other sites
gunfun 3,931 Posted October 10, 2016 Report Share Posted October 10, 2016 I took some of that brisket left over from last week sunday and made a sweet chile con frijoles. I cooked meskin red beans overnight at a low simmer with a few jalepenos from the garden diced up in there, a little bit of "mMMM 's Good" and garlic. Carmelized onions. The next day I added about a cup of some ho-made BBQ sauce. (pureed fresh onion, tomato sauce, worchestershire, corriander, molasses, and some herdez chipotle, simmered for most of a day.) Sooo good. Also used some of this to make burritos. 1 Quote Link to post Share on other sites
patriot 7,197 Posted October 10, 2016 Report Share Posted October 10, 2016 (edited) I made a pot of sauerkraut, pork, and bratwurst, slow cooked with a bit of brown sugar and an apple, along with some nice fluffy mashed potatoes. YUM! I'll be eating that for a few days, which is fine by me. Edited October 10, 2016 by patriot 1 Quote Link to post Share on other sites
Gaddis 1,689 Posted October 10, 2016 Report Share Posted October 10, 2016 Dude .......... you rock ..... Dude... Seriously... Make or have someone make you some of the Pig Candy... It Rocks! Shit, I'd probably weigh close to 900 pounds if some of that pig candy was laying around the house here. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 15, 2016 Author Report Share Posted October 15, 2016 Sea & Forest Dinner tonight came from the depths of both the Sea and the Forest.Grilled Redfish with Garlic/HerbsIron Skillet Venison on the GrillHerb crusted Potatoes with OnionSauteed Asparagus & OnionsThe Money Shot Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 15, 2016 Author Report Share Posted October 15, 2016 Tomorrow's Teaser Two Chickens in Brine and fresh batch of Herb ButterThis will involve Cherry & Hickory and about 3-4 hours at 225'-250'. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 16, 2016 Author Report Share Posted October 16, 2016 (edited) Well Mr. Murphy struck late this afternoon.After three hours of smoke they were looking great, then a valve somehow got bumped and I ended up grilling instead of smoking.And when you only check the grill every other hour or so, food gets burnt.Thankfully it was only the skin and the herb butter protected the meat and kept it moist and flavorful.My first time doing it with the herb butter and even my picky kids liked it.Here a shot of them before going down.Herb butter under the skin on the breast, and thigh quarters and a dusting of sweet rub.And the kicker was that my first Pork Belly kind'a flopped too.I couldn't get the skin to that perfect crispy crunchy cracklin, it had a real stick to your teeth under layer.But at least the meat/fat was incredibly tender and succulent.Suffice it to say, no Money Shots were bothered with.The highlight of the day was Nathaniel getting into a bed of BIG Bull Bream. Edited October 16, 2016 by ChileRelleno Quote Link to post Share on other sites
Stansplace 414 Posted October 16, 2016 Report Share Posted October 16, 2016 Chili, with beans of course.......... 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 16, 2016 Author Report Share Posted October 16, 2016 But what if I don't want any beans, I don't always like beans? Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 22, 2016 Author Report Share Posted October 22, 2016 Applewood Smoked Apple DumplingsGranny Smith apples, cored/peeled and cut horizontally into four slicesBrown sugar mix, with white sugar, cinnamon and nutmegButterPie doughGraham Cracker CrumblesLay a pie sheet out, rub with sugar mix, apple slices with mix in between slices and a small pat of butter in the first slice.Cram Graham Cracker Crumbles into core hole, and top with pat of butter and more sugar mix.Wrap in dough, give it a egg wash and more sugar mix, top with Crumbles.Bake or smoke at 300-325' till done. I'm smoking with Applewood at 300'.Top with whatever you like, we'll do caramel, pecans and vanilla ice cream.Recipe courtesy of Cowgirl. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 22, 2016 Author Report Share Posted October 22, 2016 Have the in-laws for dinner, so I'm grilling a bunch of thighs for dinner.RubEqual parts Cajun Spice mix, Smoked Paprika, Garlic Herb mix, Onion powderCoat in EVOO and mix that rub aroundMan I love the sight and smell of a grill/smoker fired up and some serious cooking going down.For a side I made some Dirty Rice.Granted its a mild version to fit the timid palates joining us tonight, but it still is pretty good.Dirty RiceApprox 1C each Onion, Bell pepper and Cellery3 cloves of garlic minced1T salt1# rice1# chicken livers rolled in cajun spiced flour and fried hard in EVOO, chop into bite size piecesSautee veggies in EVOO, add rice and sautee till golden brownAdd 4C chicken broth (or water) and the saltBring to boil and lower to a simmer, simmer for 25min or done 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 23, 2016 Author Report Share Posted October 23, 2016 Money Shot 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 23, 2016 Author Report Share Posted October 23, 2016 Dirty RiceMoney shot 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 12, 2016 Author Report Share Posted November 12, 2016 Today my youngest son turned eleven (11) years old, and thus was entitled to pick his choice for dinner.I tried to get him to choose some nice fat Rainbow Trout at Publix, but he went for the steaks... Great choice!So dinner tonight was:Hickory Smoked/Reverse Seared NY StripsGrilled AsparagusRolls -n- ButterBirthday Apple Pie in lieu of cakeNY Strips spiced with SPGInto the CCSV24 with plenty of hickoryHitting internal 120' temp and ready for the cast ironGetting a crust on, and going to 140' internal temp for Medium RareGrilled AsparagusPure Beef pRonMoney Shot 3 Quote Link to post Share on other sites
patriot 7,197 Posted November 12, 2016 Report Share Posted November 12, 2016 I had a free Ghost Pepper burger from Red Robin. (Veteran's Day perk). Pretty good. Not hot at all, but good. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 12, 2016 Author Report Share Posted November 12, 2016 Started four birds brining yesterday about 2:00PM, pulled them out this afternoon about 1:30PM, spatchcocked, rubbed and fired up the CCSV24.Full water tray over Apple & Cherry and maintaining 250'-275'.Once I get these up to an internal temp of 160', I'll move them on to the grill to crisp the skin.More to come... Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 13, 2016 Author Report Share Posted November 13, 2016 (edited) Rub.5 C Smoked Paprika1.5 C McCormick Montreal Chicken seasoningSmoked at 250'-275' till an internal temp of 160', then flipped the birds (LOL) and turned the temp up to 300'+ to try and crisp the skin.I was going to use my Char-Broil grill but decided to see if the smoker could do it.Skin wasn't crispy, a bit chewy, but was still mighty tasty. Money Shot Edited November 13, 2016 by ChileRelleno Quote Link to post Share on other sites
patriot 7,197 Posted November 13, 2016 Report Share Posted November 13, 2016 You must feed an army every day, Chile. I don't cook that much food in a week. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 13, 2016 Author Report Share Posted November 13, 2016 You must feed an army every day, Chile. I don't cook that much food in a week. Naw, not an army, five adults and two munchkins. That is dinner tonight, lunch tomorrow and maybe some late night snacking. There is still some leftover steak, I foresee steak-n-eggs in the morning. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted December 17, 2016 Author Report Share Posted December 17, 2016 (edited) Stopped by Sam's Club to check out the meat selections.Found Choice Angus brisket for $4.77 per lb whole or flat and Select for $4.44 per lb.They only had one whole brisket left, a big 25 pounder that had a good feel too it, but a considerable bit of fat.Too much even trimmed up for a party of six, and I don't care for freezing it.So I picked out a really nice 9 lb Choice flat of fairly uniform thickness and brought it home.RUB1/2C each Brown sugar and Smoked Paprika1/4C each Black pepper, Seasoned salt and Cajun spice1/8C Chile powder2T each garlic and onion powders1T ground CuminMore to Come Bring on the BBQ BeansBBQ BeansI'm cheating a good bit here with canned beans2 cans regular Ranch Beans2 cans Jalapeno Ranch Beans1 sweet onion, chopped1/2 lrg green Bell Pepper1/2C Bacon chunks1T of the brisket RubSaute onions, bell pepper and bacon till onions just start to turn opaque.Add to beans and stir thoroughly.Place beans under brisket to catch all the delicious drippings.The pan already had some good drippings from the brisket, and it'll get plenty more.http://www.smokingmeatforums.com/content/type/61/id/504185/http://www.smokingmeatforums.com/content/type/61/id/504186/Four hours into the cook, temp is hovering at 225' +/- Edited December 18, 2016 by ChileRelleno 1 Quote Link to post Share on other sites
YOT 3,743 Posted December 17, 2016 Report Share Posted December 17, 2016 Dis you smoke your own paprika? Quote Link to post Share on other sites
ChileRelleno 7,071 Posted December 18, 2016 Author Report Share Posted December 18, 2016 MenuSmoked BrisketBBQ BeansVegetable MedleyHot buttered rollsSriracha Pickled Onions 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted December 18, 2016 Author Report Share Posted December 18, 2016 Dis you smoke your own paprika? No sir, buy it and many other spices/spice mixes online. Quote Link to post Share on other sites
jerry52 893 Posted December 18, 2016 Report Share Posted December 18, 2016 Just finished a butt in the smoker yesterday to feed two groups of men and women who reside in two city's that play a big part in what I do. But the wife said its time to do a brisket but it is hard to find a good one down here but seeing this it's time to look a little harder. Good job , the wife makes a pork loin that is cooked with smoked paprika and coffee. It is wild Merry Christmas 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted December 18, 2016 Author Report Share Posted December 18, 2016 Just finished a butt in the smoker yesterday to feed two groups of men and women who reside in two city's that play a big part in what I do. But the wife said its time to do a brisket but it is hard to find a good one down here but seeing this it's time to look a little harder. Good job , the wife makes a pork loin that is cooked with smoked paprika and coffee. It is wild Merry Christmas Check those local Mom-n-Pop Butcher shops and don't forget restaurant/foodservice supply stores. Grades Choice or Prime, hard to find and cost a pretty penny. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted December 18, 2016 Author Report Share Posted December 18, 2016 OMG'osh, a huge bowl of leftovers for lunch and time for an afternoon nap. 1 Quote Link to post Share on other sites
HB of CJ 1,263 Posted December 19, 2016 Report Share Posted December 19, 2016 Since I am still on my half ration, half calorie diet, lunch today, Sunday, 18 December 2016, consisted of an eight ounce 15% fat content hamburger paddy fried up well done with some sauteed onions and mushrooms along with a big lettuce wedge with a sliced Roma tomato. Have lost another five pounds so there! Yumm yumm. You guys know this is not fair!! 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted December 25, 2016 Author Report Share Posted December 25, 2016 Merry Christmas and a Prosperous-n-Happy New year to everyone here. I have a Christmas Turkey in the smoker, going to be eating well this evening.Pics to come later.Earlier this morning, by special request, I made several batchs of Pig Candy.Regular, Maple/Brown sugar glazeSpicy, Maple/Brown sugar with Cayenne pepperMilk Chocolate & Nut covered regular glazeI made the spicy without any Black pepper, and went light on the cayenne pepper and it was a hit this time. A perfect balance of sweet/salty and spicy.Used Milk chocolate this time instead of Dark, and salted it, again a homerun. First (1st) batch on the plate! 1 Quote Link to post Share on other sites
patriot 7,197 Posted December 26, 2016 Report Share Posted December 26, 2016 Since I am still on my half ration, half calorie diet, lunch today, Sunday, 18 December 2016, consisted of an eight ounce 15% fat content hamburger paddy fried up well done with some sauteed onions and mushrooms along with a big lettuce wedge with a sliced Roma tomato. Have lost another five pounds so there! Yumm yumm. You guys know this is not fair!! That burger sounds pretty good! I love a good burger. Quote Link to post Share on other sites
XD45 7,124 Posted December 26, 2016 Report Share Posted December 26, 2016 Since I got a smoker for Christmas... Spareribs. After 3 hours on the smoker. The only seasoning is salt and pepper. All the color is from the smoker. Mesquite is my wood of choice. And add a light coat of Sweet Baby Ray's bbq sauce, wrap in foil and finish for 2 hours at 250. They melt in your mouth. 1 Quote Link to post Share on other sites
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