patriot 7,197 Posted January 7, 2018 Report Share Posted January 7, 2018 Chili tonight here. Beef cooked in bacon grease, Pintos & Kidneys cooked in beef broth, Onion, Garlic, Habaneros, Red Chilies, Chocolate, Diced tomatoes, Tomato sauce, a pinch of brown sugar, Served with Italian bread and lightly salted dairy butter. ..and Bacon Brownies for dessert. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted January 14, 2018 Author Report Share Posted January 14, 2018 I've done Burnt Ends with the traditional Brisket, Chucks, Pork Belly and CSRs, today I'm doing them with boneless Pork Shoulder. Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out. Also, going a little different on the Smoked'Mac-n-Cheese. My last was a No-Boil, this one isn't. Menu Pork Shoulder Burnt Ends Smoked'Mac-n-Cheese Grilled Yellow Squash/Zucchini Pork Shoulder Burnt Ends Boneless shoulder split in two Heavily rubbed and wrapped over night Smoker set to 225°-240° and using Hickory Cooking to an IT of 180°, the cool and cube Add more rub, some honey, SBR and butter, pan, foil and return to smoker till fork tender Smoked'Mac-n-Cheese 15oz = 6 C Elbow/Conchiglie pasta, dried 1 C = 2 sticks of butter 1.5C flour 32oz = 2# Sharp Cheddar/Colby Jack, shredded 7 C of Milk, whole 1 med Onion, chopped 4C French Fried Onions (FFO) Salt and granulated garlic Pre-cook pasta Make a light colored roux out of the butter/flour Add in cheese/milk a little at a time till all is combined into a smooth cheese sauce Add salt/garlic to taste Combine pasta/onion in casserole pans, mix in cheese sauce Smoke uncovered under meat and let those drippings add their flavor Cook till a good color is achieved Butter the top and add FFO Cover with foil and return to smoker Grilled Yellow Squash/Zucchini Split veggies length wise, brush with EVOO and season as desired Fire up the grill and get it very hot, we want nice grill morks Grill flat sides down over high heat till just tender The Finale These were pretty good, no different from CSRs, no surprise there. The real benefits are the lower price per lb vs cut CSRs and you get to play with your meat more. 2 Quote Link to post Share on other sites
gunfun 3,931 Posted January 19, 2018 Report Share Posted January 19, 2018 That makes me really want to cook deer until I can figure out a way I like it consistently. Quote Link to post Share on other sites
YOT 3,743 Posted January 19, 2018 Report Share Posted January 19, 2018 That makes me really want to cook deer until I can figure out a way I like it consistently. Try this. Truly a favorite of ours. http://forum.saiga-12.com/index.php?/gallery/image/4946-pepper-steak/ 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted January 20, 2018 Author Report Share Posted January 20, 2018 I've had this damned flu-bug for a week now, it has been one hell of a long week even if I've been sleeping 15+ hours per day... This stuff is wicked. So bad I had to cancel a three day hunting trip at the height of our Southern Rut. Anyways, I finally starting to feel back to maybe something on the scale of at least sub-human and my hunger/thirst has returned... Big Time. I craved some comfort food and so I coached my wife through a batch of Chicken-n-Dumplings, she did all the food handling to keep my bugs to myself. Now I wish I could've smoked the Chicken, but I'm just not up to it. But it still came out danged tasty, filling and reviving of the body/soul. Without further ado... Chicken-n-Dumplings 2 Chickens halved and seasoned well with Lawrys Seasoned Salt (Yielded about 8-10C of shredded chicken, I put approx 7-8C into the soup) (Any chicken will work, even canned) 6 Celery stalks, chopped 1.5 Onions, large, chopped 2 Garlic cloves, chopped Whatever you like for dumplings, approx 12 servings worth (I used 3/4 pckg of Mary B Dumplings) 32oz Chicken Broth 4 Cubes of Chicken bullion 1 can Cream of Chicken soup Water 2t Cornstarch 2T Black Pepper, 1t Celery Seed In a large stockpot add chicken and bullion cubes, cover with water and boil uncovered for 1.5 hours. While pot is heating chop veggies and saute in cast iron until onions caramelize, then add to pot with chicken. Prep your dumplings. Remove chicken/veggies and set aside to cool, once chicken is cool debone and shred Add the chicken broth and more water if needed, return to a boil, add dumplings one by one, stirring occasionally. Reduce heat and simmer covered for 45 minutes. Add chicken and veggies back, bring to boil and add thickener, reduce heat to simmer again for 15-30 minutes. Serve. 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted January 29, 2018 Author Report Share Posted January 29, 2018 A bit of celebration was in order tonight. 1) Doctor says my pneumonia has cleared enough to go back to work. 2) Received my 2017 bonuses from work, with a little extra than normal. Great news on both counts! A quick trip to Costco yielded some nice Prime New Yorks and a few Choice too. Choice for those cretins who demand an overcooked steak, I'll not ruin Prime beef. They don't know or appreciate the difference anyways. Menu NY Steaks Fresh steamed Broccoli with butter Garlic Bread Prime Choice Primes after an hour and half of hickory smoke, IT 100° Reverse seared in cast iron, IT 130° Quote Link to post Share on other sites
ChileRelleno 7,071 Posted February 11, 2018 Author Report Share Posted February 11, 2018 (edited) After a long hectic week at work I got off work Friday with time to prep out a nice dinner. With my wife's help some steaks were already thawed and a favorite of ours was soon to be. Menu Hickory Smoked Reverse Seared New York Strips Creamy Ranch New Potatoes Cast Iron Onions The New Yorks Dry brine for 3 hours Fire up the smoker to 180°-200° with Hickory for smoke Smoke steaks to an IT of 100° From the smoker to a smoking hot cast iron, sear all sides Finish temp IT 130° for a perfect med-rare Dry Brine Smoked Seared Creamy Ranch New Potatoes Halve a few pounds of small New Potatoes Boil till tender, but not too tender, drain and cool, set aside Make a light colored roux with 4T butter and 1/4C flour Add one packet of Ranch mix, 1T salt and mix well Add cream or milk slowly, stirring all the time, till a thick creamy consistency is attained Add 1C finely chopped green onions Gently mix potatoes into cream sauce Plate and garnish with a little Paprika or Cayenne Cast Iron Onions Prior to the steaks cook thick slices of onion in the cast iron. A little bacon grease or EVOO and get some good color on them The onions will season the pan and add to the steaks The Finale Edited February 11, 2018 by ChileRelleno Quote Link to post Share on other sites
ChileRelleno 7,071 Posted February 11, 2018 Author Report Share Posted February 11, 2018 My wife and MiL were shopping at Costco and decided I was going to BBQ today. Well dang, if I absolutely must. They picked up chicken thighs and St. Louis ribs. Chicken and Ribs, a Classic BBQ Combo! Rub the ribs with my homemade pork rub. Fire up the smoker to 225°-240° with Cherry for smoke. Low-n-slow, no crutch, cook till they pass the 'Pop, Bend and Crack Test'. The chicken got a good dousing of EVOO and a savory rub of spices. They bypassed the smoker and went on the grill. The women made some sides, they sauteed some asparagus and carrots, tossed a salad and baked some rolls. The Finale Quote Link to post Share on other sites
ChileRelleno 7,071 Posted February 18, 2018 Author Report Share Posted February 18, 2018 Today the kitchen was mine, even the dog got the boot... And stay out! I got up late and made a fine gut busting breakfast, after all a man can't cook on an empty belly. Eggs, sausages and biscuits with jam/butter The Menu Carnitas de Cerdo Arroz Mexicana Frijoles Pintos Pico de Gallo Tortillas de Maiz Condimentos Traditional Carnitas de Cerdo Dry brine 2"-3" cubes of pork, then marinate for 2-3 hours in, 3parts orange juice, 1 part lime juice, keep rinds in marinade and cooking. Salt, 3 cloves garlic, 2 Bay leaves and Cumin. Drain juice and everything else goes into the dutch oven, add in a quartered onion I use enough bacon grease and lard to just cover the meat, and cook for 2 hours or tender over medium heat. Then I switch to high heat to crisp the pork. Arroz Mexicana https://www.smokingmeatforums.com/threads/arroz-mexicana-aka-mexican-rice.253258/#post_1745365 Frijoles Pintos Soak 1lb beans overnight Roast, 1 chile jalepeno, onion, tomato and garlic Add beans and water to cover Spices, 2T Salt, 1T Cumin, 1t each Paprika, Cayenne and Ancho Simmer for several hours Pico de Gallo Like most salsas/gaucamole, I make it the day before so flavors have time to meld. Gotta let the chemistry happen. Assorted fresh veggies chopped fine, tomato, onion, bell peppers, Jalapeno, garlic and cilantro. Salt, Cumin, Paprika Lime and/or Lemon juice White vinegar The Banquete The Finale 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted March 11, 2018 Author Report Share Posted March 11, 2018 (edited) The Menu Butter Basted Grilled Mangrove Snapper Homemade Yellow Rice Mega ABTs Stuffed With Cheesy Rice Meg ABTs with Cheesy Rice Roasted Pablano chiles, skinned and then stuffed with my homemade yellow rice combined with generous amounts of shredded Chihuahua cheese. Wrapped in bacon and then smoked over Hickory at 325°-350° Homemade Yellow Rice 3C brown rice / 3C water / 3C chicken broth 1/2C each chopped onion, yellow/green bell pepper and 1/4C cilantro 3t salt, 2t ground turmeric, 1t each cumin, paprika and garlic powders (ideally I'd use Saffron for yellow rice, but its so damned expensive) Butter Basted Grilled Mangrove Snapper Fresh Mangrove Snapper, well salted inside and out Grill on high heat basting with lots of butter The Finale! The ABTs stole the show! The combination of chiles, bacon and cheesy yellow rice was incredibly delicious Edited March 11, 2018 by ChileRelleno Quote Link to post Share on other sites
ChileRelleno 7,071 Posted March 11, 2018 Author Report Share Posted March 11, 2018 Menu Smoked/Seared Savory Herb Chops Grilled Asparagus Oven Roasted New Potatoes Spring Greens Mixed Salad Smoked/Seared Savory Herb Chops Some extra thick chops dry brined and then rubbed with a savory herb blend. Smoked over Apple at 200°-220° to an IT of 130° Then seared over a blazing hot grill to a finished IT of 145° Out of the Smoker And onto the Grill Bacon Wrapped Grilled Asparagus Enough said... Fantastic. No pics till the finale. Oven Roasted New Potatoes Chopped new potatoes Chopped onion, coarse 1 packet Onion soup mix 1T Rosemary, crushed Salt to taste 1/3C Olive oil mix well, roast at 425° for 45 minutes Build Your Own Spring Mixed Salad Fresh chopped assortment of cucumbers, bell peppers, onions and tomatoes. Organic spring greens mix Dressings The Finale Quote Link to post Share on other sites
Spacehog 2,218 Posted March 15, 2018 Report Share Posted March 15, 2018 Personally John, I think you should just print out this thread...take it to your wife's publisher...and enjoy the money rolling in from "Chile's LA (Lower Alabama) Cookbook"! 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted March 17, 2018 Author Report Share Posted March 17, 2018 Personally John, I think you should just print out this thread...take it to your wife's publisher...and enjoy the money rolling in from "Chile's LA (Lower Alabama) Cookbook"! I tell ya what, all the design and formatting in the putting together of a cookbook is a very daunting thought. Oh sure, I could pay someone to do the work, but then I'd likely never make a dime off sales trying to recoup the costs. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted March 18, 2018 Author Report Share Posted March 18, 2018 Sidestepped the smoker today and fired up the grill for a nice dinner of Grilled Herb Chicken and Sausage with Onions/Bell Peppers. Menu Grilled Herb Chicken Grilled Sausage with Onions/Bell Pepper Southwestern Vegetable Medley Fresh Guacamole and Tortilla Chips Grilled Herb Chicken and Sausage with Onions/Bell Pepper Southwestern Vegetable Medley 2 cans Green Beans 1 can Whole Corn 1 can Black Beans 1 can Rotel 1C coarse chopped Onion 1.5C coarse chopped Bell Pepper 1T minced Garlic 1C Chicken Broth 4T Butter 1T each Salt, Cumin 3T Lime Juice Combine veggies, broth and butter, cook till onions are slightly softened Add spices to taste and simmer to finish Fresh Guacamole with Tortilla Chips 8 fresh Avocados, mashed 1C each, fine chopped Onions, Bell Pepper, Tomato 1 minced Jalepeno 1T minced Garlic Salt, Cumin, crushed Red Pepper and Lime juice to taste Combine all together, chunky or smooth consistency as desired The Finale 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 2, 2018 Author Report Share Posted April 2, 2018 Caught a few Sheepies this Saturday, mmmm, gotta love some fresh fish.Cleaned'em up and filletedDouble dredged in seasoned flour and fried till they were white flaky goodnessPlated with lots of veggies and oh man was it good. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 8, 2018 Author Report Share Posted April 8, 2018 (edited) A day well spent, a morning annoying our children, spend lunch cleaning an old black powder muzzleloader that I inherited and then helping cooking an awesome dinner for the family. The Menu Loaded Bacon Cheeseburgers and Homemade Fries The Fries Scrub down several large baking potatoes Julienne into 1/4"-1/2" fries Deep fry at 375° till just golden, lift basket, let oil reheat and then finish to crisp Salt/season well while still dripping oil Serve HOT! Loaded Bacon Cheeseburgers 5lbs of prime 80/20 Chuck divided eight ways, .62lb patties Lightly handled into patties and nicely seasoned with Cajun spice, black pepper and salt Grilled over high heat for a nice sear Add cheese and get a nice melt My tips for great burgers Do not over handle the meat and do not mix spices into it Season the unformed chunk of chuck and then gently form the patty Leave them thick and form a deep divot in the center, I use my thumb, this divot keeps them from shrinking up Sear them well, this is beef, I cook to medium-medium well The Finale Edited April 8, 2018 by ChileRelleno 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 18, 2020 Author Report Share Posted April 18, 2020 Two years... Really?! Damn, I really do miss the days when this place was active as a kicked ant hill. My thread, my problem I guess, and by request. Beef Wellington. A bit labor intensive, but well worth it, time well spent. I've learned that the three primary ingredients are all very important and worth every effort to do right. The Beef needs to be a center cut of tenderloin for it to be an even thickness and tender as butter. When you sear the beef have that pan smoking hot and use minimal oil. The Duxelles need to be minced pretty fine, all the liquid cooked or squeezed out and it should have a thick, pasty consistency. And lastly you should utilize an All-Butter puff pastry and keep it cold, work fast and re-chill as needed. I also learned that corners can be cut and many liberties taken with the recipe, and still you can turn out a delicious entree. Crepes, store bought crepes are great for easing the work load. Pate is nice, but not absolutely needed. The Menu Beef Wellington Grilled Vegetables Mashed Potatoes with Gravy Strawberries-n-Cream Crepes Beef Wellington Heavy on the salt-n-pepper. In a smoking hot CI pan, get a good sear and then back into the fridge to cool. You can brush the tenderloin with a good mustard if you wish. Make your Duxelles. Saute .5c of minced shallots and 2T of minced garlic in 3T of butter till opaque. Add in 1lb of minced shrooms, 2T chopped thyme leaves, generously salt them and add .5t white pepper and saute over med-high heat, stirring often till the shrooms release their liquid and then cook off the liquid. Add a little white wine and cook that off. Let cool in the fridge. Lay down your crepes. Add thin layer of pate, or thin sliced dry cured ham like Parma or Prosciutto. Atop that a thin layer of Duxelles. Then lastly your tenderloin. Roll like a burrito, wrap in plastic wrap and chill at least an hour to set. Roll out your puff pastry with plenty of extra, paint with egg wash. Place your 'Burrito' on the pastry and cover it, roll it, whatever, ideally you want the seams on the bottom. Trim the edges close, avoid double layers of pastry dough as much as possible, Seal the edges well, no holes, and egg wash the whole thing. Add a lattice work covering if you wish, or just add some decorative slits on the top. Into a preheated 400° oven, cook until the IT of the beef is 115°-125°, however done you desire. Pull it 5°-10° before your target temp as the IT will continue to rise. The Gravy The gravy gets an honorable mention here, it was really good. That CI pan you seared the beef in, deglaze it with a bit of white wine. Add in 4c of chicken stock, stir and bring to a slow boil. Transfer to a small sauce pan and reduce down to about 3/4c. Add in 3T of butter, a pinch of pepper and enough corn starch/water mix to attain your desired thickness. The Finale Strawberries-n-Cream Crepes So easy and so good. 1 Quote Link to post Share on other sites
YOT 3,743 Posted April 18, 2020 Report Share Posted April 18, 2020 Looks good, Chile. Good to see you back, too. Quote Link to post Share on other sites
jerry52 893 Posted April 20, 2020 Report Share Posted April 20, 2020 WOW! I think I will dot his one for the wife. Quote Link to post Share on other sites
David Mark 2,452 Posted April 20, 2020 Report Share Posted April 20, 2020 Unbelievably impressed Cile. Nice mushroom medley. Looks like Crimini, Shiitake and Yellow Oysters if i'm correct. You have some serious skills my friend. Quote Link to post Share on other sites
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