ChileRelleno 7,071 Posted June 11, 2017 Author Report Share Posted June 11, 2017 The MenuPollo Asado, Spices/LimeConecuh Salchicha a la parrillaArroz MexicanaEnsalada de Cilantro/LimaApple/Pear Dump Cake with crushed PecansRub4T McCormicks Grill Mates, Mojito Lime seasoning2T Cilantro, flakes dried2T Salt1T Cinammon1t CuminPlace chicken in large bowl and generously coat in EVOOAdd rub and thoroughly mix to coatLet marinate 1-24 hoursGrillConecuh Salchicha a la parrillaArroz Mexicanahttp://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-riceEnsalada de Cilantro/LimaBagged slaw type mixed saladCilantro and lime dressingDump Cake2 cans fruit pie filling of your choice1 box Yellow cake mix1.5 sticks of butter cut into patsGrease a 9x17 glassware dishAdd fruit and level, cover evenly with cake mix (I used Apple and some freshly diced Pears)Cover cake mix with butter patsAdd chopped nuts (optional) ( I used ground Pecans)Money Shot 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 19, 2017 Author Report Share Posted June 19, 2017 My younger son Nate and I fished one of our local hangouts for a Fishing Tournament.The 3rd Annual Bryan Bennett Memorial Fishing Tournament held on the Gulf State Pier in Gulf Shores, AL.It was a beautiful day for fishing and hobnobbing with friends and acquaintances, it was also a slow yet productive day of fishing.We didn't win any prizes, but we took home a cooler full of tasty fish.Pretty slow day for most of the Tourney species categories, but some others cooperated.Mainly Atlantic Spadefish, what we call saltwater Bream.Great fight for it's size, very powerful fish,and it just happens to taste a lot like Flounder.We put a pretty good number of them in our cooler, too many, so many we later decided we didn't want to clean all of them.So we culled all but 28 of the largest, gave the other 24+ away, and called it good.We also had a fat Speck and Pompano in the mix... Mmmmmm yummy fishies!Now the best part of knowing how to fish is eating them, and eating we are doing for next few nights, eating like Kings!Grilled, smoked, fried, baked, broiled, blackened and even fish en papillote, any way ya fix'em they taste great.Tonight I grilled'em, some with Cajun Blackening and some with Lemon Pepper.Wow, nothing but chewing, lip smacking sounds of satisfaction for about 30 minutes while the meal was devoured.MenuGrilled Spades, Speck and Pomp, blackened or lemon pepperHashbrowns, with chopped onion, minced green chile and RotelSalad with Cashews and Asian Ginger dressingMoney $hotBlackened Pompano with Hashbrowns and Salad 2 Quote Link to post Share on other sites
DLT 1,646 Posted June 19, 2017 Report Share Posted June 19, 2017 Lunch today will either be reheated churches fried chicken, or pizza from dominos. Bank account is running just a tad low. Quote Link to post Share on other sites
patriot 7,197 Posted June 19, 2017 Report Share Posted June 19, 2017 Lunch today will either be reheated churches fried chicken, or pizza from dominos. Bank account is running just a tad low. Go with Little Ceasar's $5 lg Hot N Ready. Cheap, decent pizza, and they never fired anyone for defending themselves while being robbed...unlike Domino's. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 20, 2017 Author Report Share Posted June 20, 2017 Asian influences in the kitchen tonight.Another feast from the Gulf, more fresh Spadefish gracing the table.MenuFried Spades in a Soy Ginger/Garlic SauceBaby Bok Choy in Oyster SauceCucumber/Zucchini Salad in Soy Ginger/LimePork/Shrimp Spring RollsFishWhole fish or fillets, pat dry, salt well, lightly dredge in flourDeep fry till golden and flakySoy Ginger/Garlic Sauce1.5C Water8T Soy sauce3T Fish sauce2T Sriracha Chile Garlic sauce1T Sesame oil2T Sugar1/2C fresh Ginger, finely chopped1/4C Garlic, minced1/8C Lemongrass, mincedPrep all wet ingredients and sugar, mix well and set asideBrown ginger and garlic in wok with a little oil, add lemongrass and cook for another minuteAdd pre-mixed wet ingredients and bring to a boil, lower heat to a simmerAdd each pre-fried fish and cook for a minute per side, remove to plate, spoon some sauce over fish and garnish with finely chopped green onionBaby Bok Choy in Oyster SauceQuarter bok choy and rinse wellSaute in wok with a little oil till just tenderAdd a little minced garlic and crushed red pepper to tasteAdd Oyster sauceFinish till desired tendernessCucumber/Zucchini Salad in Soy Ginger/Garlic SaucePrep 3C each, cucumber and zucchini in whatever manner you desire(You can add carrot, onion or shallot, whatever you like)1C Green Onion, minced1/2C Cilantro , chopped1/2C Peanuts, I used dry roasted/salted3T Garlic, minced1T sesame seeds4T Soy sauce2T Rice Vinegar1T Fish saucejuice of one limezest of one limeCombine all ingredients and mix well, salt to taste, let marinate for at least a few hours for best flavorsPork/Shrimp Spring RollsSome pretty danged decent, frozen Vietnamese spring rolls from my local Asian marketDeep fry and good to goMoney Shot Quote Link to post Share on other sites
patriot 7,197 Posted June 20, 2017 Report Share Posted June 20, 2017 (edited) Spadefish, and no black eyed peas? No collards? Seriously, Read up on soy. LOADED with plant estrogens. Not so good for men. Edited June 20, 2017 by patriot Quote Link to post Share on other sites
jerry52 893 Posted June 20, 2017 Report Share Posted June 20, 2017 Tolerating a fish looking at you while you are eating it? Well at least it's cooked. Quote Link to post Share on other sites
montec 164 Posted June 20, 2017 Report Share Posted June 20, 2017 Lunch today will either be reheated churches fried chicken, or pizza from dominos. Bank account is running just a tad low. Go with Little Ceasar's $5 lg Hot N Ready. Cheap, decent pizza, and they never fired anyone for defending themselves while being robbed...unlike Domino's. I wont go to lil sneezers anymore. Makes me sick, plus they just shut down one due to maggets found on prep tools and surfaces. Quote Link to post Share on other sites
DLT 1,646 Posted June 20, 2017 Report Share Posted June 20, 2017 Turkey ham sandwich with water today. Still alive. Quote Link to post Share on other sites
patriot 7,197 Posted June 20, 2017 Report Share Posted June 20, 2017 Lunch today will either be reheated churches fried chicken, or pizza from dominos. Bank account is running just a tad low.Go with Little Ceasar's $5 lg Hot N Ready. Cheap, decent pizza, and they never fired anyone for defending themselves while being robbed...unlike Domino's. I wont go to lil sneezers anymore. Makes me sick, plus they just shut down one due to maggets found on prep tools and surfaces. I hope the mgr got fined then fired. It's his fault for letting it get like that. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 25, 2017 Author Report Share Posted June 25, 2017 Cast Iron/Smoked Venison Today I decided to try a different method for my favorite Venison & Bacon.I did it all in cast iron but used my smoker for heat/smoke.Heavily seasoned venison with coarse salt and coarse black pepperHalf a pound of bacon, strips halved and half a large onion choppedHeat smoker on high, add some mesquite and get the smoke rightHeat cast iron skillet as hot as possible, cook bacon and onions, remove and set asideAdd venison to bacon grease and sear well, rub that meat around and pick up all the bacon bits and stuck-on flavorPlate venison and add bacon-n-onions Quote Link to post Share on other sites
ChileRelleno 7,071 Posted July 3, 2017 Author Report Share Posted July 3, 2017 Saturday we spent the day enjoying the great outdoors, we went fishing on the Gulf State Park Pier in Gulf Shores, AL.It was a great day of fishing, except for the AM rains it was gorgeous, and bountiful too as the fish were hungry..Full report here, http://www.gulfshorespierfishing.com/f28/saturday-july-1st-17-a-14314/So the family all wanted the Spanish macks cooked up first, and I felt like experimenting with something new.So I rummaged through the pantry and fridge and cam up with a tasty new recipe.It needs maybe a minor tweak or two, but it's pretty good as is.Next time I'll only do one layer of lemon slices.Baked Spanish in Green Chile/Lemon SauceSpanish fillets1 large onion sliced thin2 Green Bell peppers, sliced thin2 large cans of Green Enchilada sauce2-3 Lemons, sliced thinThin layer of green enchilada sauce in baking dish, add layer of thinly sliced onion, green bell pepper and 9 lemon slices.Layer of fillets, and top with more of the sameBake at 350° for 30-45 minutes till fish is flakingI also made a pan of plainly broiled, butter salt and garlic/herb mixI also experimented with some taters.5 large potatoes, peeled, halved length wise and sliced thinAdd 1C each coarse chopped onion and green bell pepperDrizzle well with EVOO, add 1-2T Cajun spiceAdd 3C of coarse tomato pureeMix all together well and place in casserole dishBake at 400° for 1.5 hoursMoney Shot Quote Link to post Share on other sites
ChileRelleno 7,071 Posted July 5, 2017 Author Report Share Posted July 5, 2017 MenuFresh King Mackerel Two Ways with Pineapple/Apple SalsaGrilled Bacon Wrapped AsparagusCranberry Almond Salad with Raspberry VinaigretteGrilled Steaks with Blackened SeasoningGrilled Fillets in Foil with Butter/Blackened SeasoningGrilled Bacon Wrapped Asparagus Pineapple/Apple Salsa1 large can Crushed Pineapple, drained1 Jazz Apple, chopped fine2 cans Rotel, original1/2 Green Bell Pepper, chopped fine2T Brown sugar1t Seasoned saltMix well and let sit for a few hours in the fridgeMoney Shot 1 Quote Link to post Share on other sites
HB of CJ 1,263 Posted July 5, 2017 Report Share Posted July 5, 2017 4th of July, 2017. Barbecued Tee Bone Steaks. Micro waved baked big potatoes with real sour cream and butter and chopped up green onion tops. Steamed sparrow grass and carrots. Tossed green salad with home made nitro special oil, vinegar, salt, pepper and garlic powder dressing. Cherry Pie with vanilla real ice cream. I am to do most the cooking. Barbie already going. Lots of local various micro brewed beer. Decaf iced tea for me. All set, ate and done by about 10 pm when it gets really dark. Then the block party starts. Funny how up here in SW OR USA during a heightened wild fire situation we never seen to have a local concern using safe and sane, (and some not) fireworks. Ohh ... Ahh! Quote Link to post Share on other sites
ChileRelleno 7,071 Posted July 15, 2017 Author Report Share Posted July 15, 2017 Adam's Rib? Nope, big beef ribs are on today's lunch menu.Put these into the smoker at 0500am, a tray of Northern beans went in under'em to catch the drippings.Three hour smoke over Hickory at 275°-300°, then will go into foil with beef broth to braise for 2-3 hours more.Gonna make a Southwestern Avocado salad later to go with those. Getting up at 0400am to get the smoker fired up and meat to room temp requires a good breakfast afterwards.Eggs over loaded hashbrowns... YUM! Quote Link to post Share on other sites
ChileRelleno 7,071 Posted July 15, 2017 Author Report Share Posted July 15, 2017 Out of the smokerInto the foil to braiseLook at those beans.4 cans Northerns1/2 stick of butter1C Bacon, chopped1 Onion, chopped coarse Quote Link to post Share on other sites
ChileRelleno 7,071 Posted July 15, 2017 Author Report Share Posted July 15, 2017 Southwest Avocado Salad Quote Link to post Share on other sites
ChileRelleno 7,071 Posted July 15, 2017 Author Report Share Posted July 15, 2017 And the finale! Quote Link to post Share on other sites
Bvamp 604 Posted July 15, 2017 Report Share Posted July 15, 2017 chili dogs, nathans with onion, etc aw yeh 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted July 29, 2017 Author Report Share Posted July 29, 2017 (edited) Found some really nice extra thick and meaty Loin Chops at Costco yesterday, I knew right away they were meant for my smoker/grill.MenuLoin Chops, Extra Thick with the Full TreatmentOven Roasted New PotatoesGreen Bean Almondine CasseroleSauteed Portabellas, Peppers, Onions in Spiced ButterThe ChopsMade an Apple Juice/Apple Vinegar Brine, with brown sugar and salt and brined them for 12 hours.Then a rinse and dry before a good dusting of a homemade savory rub.Before laying them down over Cherry in the smoker they got a good Apple juice spritzing.225°-250° for about 1.5 hours brought the average IT to 130°.Then it was onto a scorching hot grill and finish at 140°-142° IT.A nice 30 minute rest while my roasted potatoes finished and then dinner was on.Oven Roasted New PotatoesChopped new potatoesChopped onion, coarse1 packet Onion soup mix1T Rosemary, crushedSalt to taste1/3C Olive oilmix well, roast at 425° for 45 minutesGreen Bean Almondine Casserole3 cans Green Beans1 can Whole Corn3 cans Cream of Mushroom soup1.5C sliced Almonds2T Black pepper1 bag French Fried Onionsmix well, bake at 375° for 1 hour, then top with French Fried Onions and bake for 15 more minutesSauteed Portabellas, Peppers, Onions in Spiced ButterBaby Portabellas2 lrg Bell Peppers, sliced thin2 lrg Onion, sliced thin1.5 sticks, Butter1T Sweet Paprika1T Cayenne powder Salt to tasteSaute everything in large wok till just tenderMoney Shot Edited July 29, 2017 by ChileRelleno Quote Link to post Share on other sites
jerry52 893 Posted July 29, 2017 Report Share Posted July 29, 2017 Chillie try the advanced uploaded the regular one does not work. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted August 6, 2017 Author Report Share Posted August 6, 2017 So today counts my 49th trip around the Sun, and to celebrate I decide to smoke/grill some things I've been craving and wanting to try.Some serious Qview here, enjoy! :grilling_smilie:MenuPork Belly Burnt EndsMoinksAtomic Buffalo TurdsSeared Venison MedallionsGarlic/Green Onion Mashed TatersFresh Cucumber SlicesCaramelized Pears with AlmondsPork Belly Burnt EndsMoinksAtomic Buffalo TurdsSeared Venison MedallionsCaramelized Pears with AlmondsMoney Shots 1 Quote Link to post Share on other sites
patriot 7,197 Posted August 6, 2017 Report Share Posted August 6, 2017 Mine was scratch-made ham and 16 bean soup today. YUM. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted August 20, 2017 Author Report Share Posted August 20, 2017 (edited) South Western YardBird and WafflesBoneless Thighs around Cheese Stuffed Pablano Chile, Wrapped in BaconMarinated in Achiote, Cayenne, Cumin, Garlic and LimeCorn Meal-n-Green Chile, Buttermilk WafflesArroz Mexicana aka Mexican RiceGrilled Mango with Honey Cinnamon GlazeSweet-n-Spicy Mango SalsaStart by marinating the yardbird overnightThen fire roast the Pablanos and skin/seed them, then stuff with cheeseRoll deboned/marinated thigh around chile, and then wrap in baconToothpicks to hold baconSmoke over a mix of 60:40 Cherry/Hickory, 275° till an IT of 150° in the stuffed chicken, and an IT of 185° in the regular thighs.Corn Meal-n-Green Chile, Buttermilk Waffles1C each Yellow Corn Meal, Masa Harina and Flour2T Sugar1T Baking Powder1t Salt2C Buttermilk1/4C Butter, melted2 Eggs, large1/2C Green Chile, dicedMix dry ingredients in a bowlIn separate bowl, mix wet ingredientsPour wet into dry and stir until just combinedFold in chiles and let sit for 10 minutesCook in waffle iron till golden brownArroz Mexicana aka Mexican Ricehttp://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-riceGrilled Mango with Honey Cinnamon GlazeGrill Mango slices on BBQ, brush with glaze1/4C Honey and 1/2t Cinnamon, mix wellSweet-n-Spicy Mango Salsa1 can Rotel1/2C diced Mango1/2C Green Bell Pepper, diced1/8C Brown sugar1T Cayenne pepperMoney Shot Edited August 20, 2017 by ChileRelleno Quote Link to post Share on other sites
ChileRelleno 7,071 Posted August 27, 2017 Author Report Share Posted August 27, 2017 Today I kept my smoker busy and myself too in the kitchen and on the patio.I went for broke with three entrées and a side.I'm posting these three in each one's respective sub-forum.Pork, Lamb and Non-Fish SeafoodPork Belly Burnt EndsCube up a few pounds of fresh pork bellyRub and bag up to sit over nightLay them out for smoking while to pit comes to temp, 225'-250' with Cherry for smokeSmoked till I had a real nice color and an average IT of 155'Then I panned them, added more rub and BBQ sauce, covered and returned to the smokerAbout an hour covered and another hour uncoveredThese came out fantastically scrumptious!Money ShotPlated with, Herb Crusted Lamb, Shrimp Stuffed Mirlitons and Spanish Rice Quote Link to post Share on other sites
ChileRelleno 7,071 Posted August 27, 2017 Author Report Share Posted August 27, 2017 Today I kept my smoker busy and myself too in the kitchen and on the patio.I went for broke with three entrées and a side.I'm posting these three in each one's respective sub-forum.Lamb, Pork and Non-Fish SeafoodHerb Crusted Boneless Leg of LambOne boneless leg lamb rubbed with a mix of,Seasoned Salt, Crushed Rosemary, Marjoram and Thyme steeped in EVOOTruss up securely for even cookingSmoked over Cherry at 275'-300' to an IT of 135'Let rest, cut the ties and sliced my into into a beautiful Med Rare succulenceDressed with a Cabernet/Shallot SauceMoney ShotPlated with Pork Belly Burnt Ends, Shrimp Stuffed Mirlitons and Spanish Rice Quote Link to post Share on other sites
ChileRelleno 7,071 Posted August 27, 2017 Author Report Share Posted August 27, 2017 Today I kept my smoker busy and myself too in the kitchen and on the patio.I went for broke with three entrées and a side. I had never heard of Shrimp Stuffed Mirlitons until the week before when BananaTom was looking to find some at our local restaurants.Somebody mentioned my name and proclivity for cooking and one thing leads to... Dinner!Boil Mirlitons for 45 minutesCool and then scoop out flesh, leaving a 1/4" shell for stuffingMake the stuffing, fill the shells and bake at 350' for one hourTop with Parmesan Reggiano and finish till cheese melts and everything is goldenStuffing1lb Shrimp or Chicken, chopped6 mirlitons, boiled, cut in half and seeded2 T olive oil4T butter1/2 C chopped onions1/2 C chopped green onion1/2 C chopped bell pepper1/2 C chopped celery1T minced shallots1T minced garlic1C dried fine bread crumbs3/4 C grated Parmigiano-Reggiano cheese, plus more for garnishSalt and cayenne to tastePreheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a sauté panHeat the olive oil. Sauté the onions, peppers, celery, garlic and shallots until they are golden. Season with salt and cayenneAdd the shrimp or chicken and reserved pulp. Sauté the mixture for 5 minutesStir in the bread crumbs butter and cheese. Remove from the heat.Fill each shell with the mixture. Bake for 1 hour then top with more cheese and finish till melted and golden I did two with Blackened Smoked Chicken for my MiL who is allergic to shellfish The Finale Money Shot Quote Link to post Share on other sites
frz1197 128 Posted August 30, 2017 Report Share Posted August 30, 2017 Steak salad .75 lb of medium sirloin Half a bag of salad mix 2 hard boiled eggs 1/4 of a jumbo red onion Two handfuls of shredded cheese Handful of fries Drown in ranch dressing and top with fake bacon bits Quote Link to post Share on other sites
ChileRelleno 7,071 Posted September 3, 2017 Author Report Share Posted September 3, 2017 Tonight was a Mexican feast for the family to enjoy.No one walked away hungry, some barely walked away.MenuGuisado de Puerco con Tomatillo / Pork Stewed in Tomatilla sauceMejillas Ahumadas y Estofadas / Smoked/Braised Beef CheeksArroz Mexicana / Mexican RiceFrijoles Pintos / Pinto BeansTortillas de Maiz / Corn TortillasGuisado de Puerco con TomatilloTrimmed and cubed a 5lb pork buttDredged cubes in seasoned flourFried till well browned and set aside3C Tomatillos, diced2C Onions, diced2T Garlic, minced7oz Green Chiles, diced7oz Salsa Verde1 large Jalapeno, minced1/2C Cilantro, choppedDiced tomatillas, onion, garlic, green chiles, minced Jalapeno chile, and salsa verde sauteed in bacon grease till tenderBlended to consistency of oatmeal, return to pot and season with seasoned salt, cumin, marjoram and oreganoAdd pork and cilantro to vegetable mix and then add chicken broth to just cover, mix well and bring to a slow simmerSimmer till pork is melt in your mouth tender, approx 1-2 hoursMejillas Ahumadas y EstofadasOf course something in this thread has to smoked/grilled, so here ya go.Beef cheeks, well trimmed and then smoked over Hickory for three hoursThen braised in beef broth for another 2 hours in the smokerBefore braisingAfter braisingSliced and pulledFrijoles Pintos1lb Pintos, soaked1 large Onion, quartered4 cloves of Garlic, quartered1 large Jalapeno1lb of Pinto beans, rinse, sort and soak over nightAdd onion, garlic and chile to stock pot with some bacon grease, roast wellAdd beans, add 2 cups of water and 4 cups of chicken stockSeason to taste with seasoned salt, cumin,Bring to rolling boil and then lower to a slow simmerSimmer for a minimum of 2 hours, I let mine simmer all day longArroz Mexicanahttp://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice#post_1745365Money Shots Quote Link to post Share on other sites
ChileRelleno 7,071 Posted September 4, 2017 Author Report Share Posted September 4, 2017 My youngest son had a special request for Sliced pork instead of Pulled.So I rubbed a boneless butt with extra love, bound it securely to help with even cooking and I'm determined to make him happy.It's in the smoker with Hickory at 245°-260°, aiming to pull at an IT of 170°.Here it is all prepped and ready.As usual, an early start requires a good breakfast.Huevos Rancheros con TocinoFreshly made refried beansDouble thick weave of bacon spiced with CayenneThree fresh eggs sunny side upToasted tortillas More to come. Quote Link to post Share on other sites
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