jerry52 893 Posted May 17, 2017 Report Share Posted May 17, 2017 (edited) Langostino EtouffeeBasic etouffee sauce1 stick of butter1 large Onion, diced1-2 sticks of Celery, diced1 Bell pepper, diced1T Garlic, minced1T Cajun spice blend1T Red Pepper, crushed - season to taste1-2T Flour.5-1 C waterButter in sauce pan, cook until it just starts to turn coloradd veggies and cook till softadd Cajun spicecombine flour water, add half to pan and simmeradd more/less depending on the consistency you desireNow here is where I'm going off the reservationI'm not adding the Langostino directly to the sauce as I've a family member coming who has a shellfish allergy.The Langostino will be dredged in seasoned flour and fried till just golden, and then added to each plate.Etouffee will be served over white rice.Fresh Green Beans with Onion and BaconFresh green beans with onion and baconSalt to tasteSauteed in 50/50 EVOO/bacon grease Langosino what did you pay for it? Were they fresh or frozen? Edited May 17, 2017 by jerry52 1 Quote Link to post Share on other sites
HB of CJ 1,263 Posted May 17, 2017 Report Share Posted May 17, 2017 12 ounce 10% fat hamburger paddy pan fried with mushrooms and onion. Mixed frozen veges boiled. Low calorie dinner. But I am losing weight. 1 Quote Link to post Share on other sites
gunfun 3,931 Posted May 17, 2017 Report Share Posted May 17, 2017 I didn't take pictures, but my lunch has been leftover pieces from the 22lb chunk of top sirloin that I smoked over mesquite chunk charcoal with my sauce for my engagement dinner last saturday. 3 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 21, 2017 Author Report Share Posted May 21, 2017 Pulled that other half of pork loin out of the freezer and let it defrost.Scratched my head thinking of what to do with it... Stuff that sucker!But with what, sweet or savory, "Hey Mom, I'm cooking tonight, sweet or savory?" "Savory!" she replied.Check the fridge for likely ingredients and hit on a winning combo.Cherry Smoked, Savory Stuffed Pork LoinSlathered with a coating of Dijon MustardStuffed with a delicious, savory blend of Sweet Onion, Red/Yellow Bell Peppers, Sun Dried Tomato, fresh Garden Herbs, Feta Cheese and some GarlicRubbed with mix of dried herbs and garlic powderRecipeTrim fat off loinButterfly like a jelly roll and pound flatSalt wellCoat with Dijon mustardMince all veggies and herbsSautee Onion, Bell Pepper, Sun Dried Tomato and garlic, let coolAdd 1 egg white, 3/4 C bread crumbs, the minced herbs and the Feta CheeseCombine wellSpread evenly over loinRoll loin up tightly and truss wellSeason outside of loinSmoke over Cherry at 300'-325' to an average IT of 150' Ready for the SmokerFinished ProductBeautiful Jellyroll Slices Money Shotplated with cheesy mashed and caramelized onions Langosino what did you pay for it? Were they fresh or frozen? I got them at Costco, They were precooked, and I believe they were previously frozen. About $8. per pound. 1 Quote Link to post Share on other sites
YOT 3,743 Posted May 21, 2017 Report Share Posted May 21, 2017 I have rolled pork loin with bread stuffing. Results have always been "out of this world" delicious. Seems it's a lot of work to go through now being all the kids are gone and the wife doesn't eat pork. Looks good, Chile. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 28, 2017 Author Report Share Posted May 28, 2017 Repeat Performance for My SiLCajun Dirty Rice, with Andouille Sausage and Chicken Livers Sauteed Asparagus with Sweet-n-Red Onions Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 29, 2017 Author Report Share Posted May 29, 2017 Fresh trout fillets dredged in seasoned flour and fried in veggie oilSauteed Fresh Veggies and White RiceMoney Shot 1 Quote Link to post Share on other sites
jerry52 893 Posted May 29, 2017 Report Share Posted May 29, 2017 What happened to the butter? 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 29, 2017 Author Report Share Posted May 29, 2017 What happened to the butter? My wife and SiL trying to be healthy. But I snuck it into the veggies instead of EVOO. Quote Link to post Share on other sites
patriot 7,197 Posted May 29, 2017 Report Share Posted May 29, 2017 Butter IS healthy. The medical community is starting to realize that all the tasty stuff they've been saying is bad for you is in fact, exactly what you need. 2 Quote Link to post Share on other sites
jerry52 893 Posted May 29, 2017 Report Share Posted May 29, 2017 Trout,Butter like Left and Right. 1 Quote Link to post Share on other sites
YOT 3,743 Posted May 30, 2017 Report Share Posted May 30, 2017 We use olive oil daily. Omega-3s abound. Last week I rendered a baking dish full of beef tallow that we'll try. Hardened and cut into 2x2" squares, wrapped and frozen. I fried eggs with it this morning, using about a Tbsp full. She that makes decisions said it was good. It wasn't hard to do, just time consuming, using electricity for the crockpot. I noticed it's very light and thin in the pan, thinner than vegetable oil. I plan on sauteing some fresh carrots in it for dinner. 1 Quote Link to post Share on other sites
patriot 7,197 Posted May 30, 2017 Report Share Posted May 30, 2017 Bacon grease works great too. There's nothing better that potatoes and onions fried in bacon grease! (Bratkartoffeln) 1 Quote Link to post Share on other sites
David Mark 2,452 Posted May 30, 2017 Report Share Posted May 30, 2017 Duck fat is also excellent. 1 Quote Link to post Share on other sites
jerry52 893 Posted May 31, 2017 Report Share Posted May 31, 2017 We use olive oil daily. Omega-3s abound. Last week I rendered a baking dish full of beef tallow that we'll try. Hardened and cut into 2x2" squares, wrapped and frozen. I fried eggs with it this morning, using about a Tbsp full. She that makes decisions said it was good. It wasn't hard to do, just time consuming, using electricity for the crockpot. I noticed it's very light and thin in the pan, thinner than vegetable oil. I plan on sauteing some fresh carrots in it for dinner. Beef tallow makes the best French fries in the world, bar none 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 1, 2017 Author Report Share Posted June 1, 2017 Butter IS healthy. The medical community is starting to realize that all the tasty stuff they've been saying is bad for you is in fact, exactly what you need. Trout,Butter like Left and Right. We use olive oil daily. Omega-3s abound. Last week I rendered a baking dish full of beef tallow that we'll try. Hardened and cut into 2x2" squares, wrapped and frozen. I fried eggs with it this morning, using about a Tbsp full. She that makes decisions said it was good. It wasn't hard to do, just time consuming, using electricity for the crockpot. I noticed it's very light and thin in the pan, thinner than vegetable oil. I plan on sauteing some fresh carrots in it for dinner. All I have to say about that particular moment in time is... Happy Wife, Happy Life. The veggies got butter and the rice got butter, but the fish got the short end of the stick. Bacon grease works great too. There's nothing better that potatoes and onions fried in bacon grease! (Bratkartoffeln) YUMMY! ^^^ I use bacon grease at home for all sorts of stuff in place of butter or oils. No stock of bacon grease here at the cabin. Believe this or not... My SiL insists on throwing it out in the trash... HERESY! Vacation Cabin Fine Dining I prepared another nice meal for everyone at the cabin tonight. Menu Charcuterie Board Breaded Chicken Stuffed with Gorganzola Bleu and Bell Pepper Garlic and Herb Crusted Pork loin Tater Tots Roasted with Onion/Bell Peppers French Dessert Croissants with either Almond Paste or Chocolate Gnocchi Sample charcuterie board of meats/cheeses Not shown: 4 types of stuffed olives, two varieties of pitted olives and a various crackers. Breaded Chicken Stuffed with Gorganzola Bleu and Bell Pepper Garlic and Herb Crusted Pork Loin Tater Tots Roasted with Onion/Bell Pepper (pic n/a) French Dessert Croissants, Almond Paste or Chocolate Gnocchi Quote Link to post Share on other sites
patriot 7,197 Posted June 1, 2017 Report Share Posted June 1, 2017 Here's a use for bacon grease that is unbelievably good! I grease the pan with bacon grease when I make brownies. (I also put in bacon crumbles when I have some available.) They are the best brownies you will ever eat. I have to try this the next time I bake a chocolate cake too. Any time you need to grease a pan, use bacon grease. The added flavor is delicious. My granny used bacon grease, my ma used bacon grease (before she got on that bullshit "healthy eating" kick. Her cholesterol is worse than mine, but I'm the one eating "bad stuff". Yeah.... go figure. 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 3, 2017 Author Report Share Posted June 3, 2017 Trout, From the Stream to the Grill... It'll Make Ya Shout!MenuGrilled Fresh TroutSauteed Veggies over Buttered RiceMixed Spring Greens SaladPotato Au Gratin CroquetRemove guts, gills and rib bones, and wash thoroughly under cold waterSeason body cavity with salt, herbs and lemon juice(I used Himalayan Pink Salt and Fox Point seasoning blend by Penzeys Spices )Butter or oil on skin before laying on grillGrill till done over medium high/high heatMoney Shot 1 Quote Link to post Share on other sites
David Mark 2,452 Posted June 3, 2017 Report Share Posted June 3, 2017 Smart leaving he head on. I've read that removing the head toughens the meat. Not really sure if that is true but I've always left the head on my trout. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 3, 2017 Author Report Share Posted June 3, 2017 Smart leaving he head on. I've read that removing the head toughens the meat. Not really sure if that is true but I've always left the head on my trout. I've never heard that. I like the head because it has several tasty bit of meat and two yummy eyeballs. It also looks good, we like whole fish, doesn't bother my wife or kids if their food is looking at them. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 5, 2017 Author Report Share Posted June 5, 2017 (edited) First day home from being gone on vacation, and I've still two days left to recuperate from my relaxation.Whats a man to do who's been away from his smoker/grill for over a week?FIRE IT UP!MenuSmoked Country Style Ribs, butt cutsHoney Cinnamon Glazed Grilled PineappleVegetable de jour (whatever the wife cooks)Wash and dry ribs, cover with rubFire up smoker with Apple wood, temp 225'-240'Smoke CSR's to an IT of 165'-180' depending on tendernessPrep fresh whole pineapplein a large (1gal) ziploc bag add the pineapple and,1/2C honey1.5t Cinnamon1T lemon or Lime juice2T melted ButterMix well to coat, turn frequently, marinate for 1-24hrsGrill on high heat till you get some nice colorThis recipe is for one large pineapple, it will make approx 6-8 servings.The Brisket is a 9.75lb Flat, it is going on the smoker at Midnight tonight.Going to do a traditional Dalmatian rub, with just a touch of my regular homemade rub. Edited June 6, 2017 by ChileRelleno Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 5, 2017 Author Report Share Posted June 5, 2017 Here we go, coming right along.I flipped and rearranged a few and then gave them a good coating of SBR. Quote Link to post Share on other sites
YOT 3,743 Posted June 5, 2017 Report Share Posted June 5, 2017 I have CSRs in the smoker, too! Just enough for me, though. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 5, 2017 Author Report Share Posted June 5, 2017 Honey Cinnamon Glazed Grilled Pineapple Next time I'll omit the lemon/lime juice as it was a little too tart for my tastes. Mmmm... Country Style Ribs! Money Shot Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 6, 2017 Author Report Share Posted June 6, 2017 Peito, Falda, Point de poitrine or Brisket or whatever you call it, if done right it makes everyone speak the same language... Mmmmmmm!I've a nice 9.75lb Brisket Flat trimmed, rubbed and sitting in the fridge awaiting the smoker.I was planning on starting it at midnight for a 'Low-n-Slow', but now I'm gonna do a 'Hot-n-Fast' starting about 0600.Get in, hang on and enjoy the ride. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 6, 2017 Author Report Share Posted June 6, 2017 Them CSR's make a pretty good breakfast too. Quote Link to post Share on other sites
YOT 3,743 Posted June 6, 2017 Report Share Posted June 6, 2017 Honey Cinnamon Glazed Grilled Pineapple Next time I'll omit the lemon/lime juice as it was a little too tart for my tastes. Yeah, there's like three different types of acid in pineapple as it is. Good thing it's loaded with sugar, too. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 6, 2017 Author Report Share Posted June 6, 2017 It's a quarter till 0700, do you know where your Brisket is?Mine came out of the fridge at 0430, got another dusting and brought up to room temp.The smoker is cooking along at approx 275'-300', and I'll be adjusting closer to 300'.Lets get it on... Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 6, 2017 Author Report Share Posted June 6, 2017 So anyways... I third guessed myself and decided to split the difference, experiment for my own experience.I've been smoking at 250'-275' all morning since 0600.Here I am 5 hours in and hit the stall at 170' IT.I removed it from the smoke, wrapped in foil with 1C of beef consomme and put it in a disposable pan.Returned it to the smoker and am continuing with 250'-275'.Once I get through the stall to an IT of 190'+/-, I'll unwrap and finish till butter tender with a probe. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 7, 2017 Author Report Share Posted June 7, 2017 (edited) Au Jus FixinsThe FlatOverall it came out fairly well, the majority sliced up real nice, but the skinny end was falling apart.All those scraps got mixed with plenty of au jus and then combined in a bowl of my garlic mashed taters for lunch tomorrow. The slices were freaking great, juicy goodness, slices folded over like like pasta and came apart with a light tug.The bark was a wonderfully peppery chewiness, with a nice saltiness.I've done worse, done better too, but I have yet to any complaints from the family.Money Shot Edited June 7, 2017 by ChileRelleno Quote Link to post Share on other sites
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