ChileRelleno 7,071 Posted April 18, 2017 Author Report Share Posted April 18, 2017 Made a nice, extra large, Stuffed Cornbread aka Mexican Cornbread.Preheat oven to 400'FTriple standard recipe of cornbread batter, careful not to over mix it.Add in 1 15oz can whole kernel sweet corn and two 7oz cans of diced Green Chiles added to batter.Brown 1.5# of hamburger and 1# of Chorizo togetherHalfway through add1 large onion, chopped1 7oz can diced Green Chiles1 15oz can Black Beans1 10oz can Rotel, cilantro/lime, chile fixins or hot2t Cumin and OreganoGrease an extra large disposable aluminum pan, e.g. 13x10x2 or similar, I like WallyWorld's extra large Lasagna pans.Grease pan with whatever you like, I use bacon grease for added flavor.Cover bottom of pan with half the batterEvenly layer meat mixtureAdd a thick layer of shredded cheeseCover with rest of batterBake 45 mins, pull add cheese to top, return and bake another 15 minutesMoney Shot 1 Quote Link to post Share on other sites
patriot 7,197 Posted April 18, 2017 Report Share Posted April 18, 2017 Saved. I've gotta steal that one, bro... 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 19, 2017 Author Report Share Posted April 19, 2017 Saved. I've gotta steal that one, bro... Which one, I posted up three meals? Lemme guess, the Mexican Cornbread. 1 Quote Link to post Share on other sites
YOT 3,743 Posted April 21, 2017 Report Share Posted April 21, 2017 Better late than never, but I've been working. I simply poked some cloves in it and globbed some crushed pineapple on it. I didn't have any slices so I made do. Into the Camp Chef with Apple pellets and a few hours later... voilà!So tender and juicy. Oh, Yeah! I forgot. This was delivered the day the forum went down. Camp Chef SmokePro DLX, and I'm loving it! Baby Back Ribs this weekend..... 2 Quote Link to post Share on other sites
HB of CJ 1,263 Posted April 21, 2017 Report Share Posted April 21, 2017 (edited) Boiled Cabbage, Potatoes, Onions, Carrots And Some Pig Meat. Yumm yumm. Actually pretty good. Edited: No Pig Meat. Will Use Chicken Instead. No Potatoes either. Will Use Brown Rice. More editing and an explanation. Doing some research for a book idea. USN sailing ship era. Everything was boiled. Edited April 22, 2017 by HB of CJ 1 Quote Link to post Share on other sites
YOT 3,743 Posted April 21, 2017 Report Share Posted April 21, 2017 An incredibly delicious ham salad sandwich for dinner. 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 22, 2017 Author Report Share Posted April 22, 2017 Blueberry Upside Down Cake Vegetable oil/Butter for greasing pan1 ⅓ cup sugar, divided3 cups Blueberries2 large eggsFinely grated zest of 1 large Orange or Lemon⅔ cup orange juice⅔ cup olive oil (not extra virgin) or sunflower oil½ cup regular or instant Polenta1 ¼ cups all-purpose flour2 teaspoons baking powder½ teaspoon saltHeat oven to 350 degrees. Grease and then line base of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, sprinkle about 1/4 cup brown sugar over regular sugar and then cover evenly with blueberries.In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together Polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.Bake for about 45 to 1 hour+, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature. Optional: Glaze3/4 C Powdered sugar, add milk 2T at a time and whisk to desired thickness. Pour over cake and let set. 3 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 22, 2017 Author Report Share Posted April 22, 2017 I found some bone-in loin cut Country Style Ribs for a good price, and I picked up 6#s.They're currently in a classic Cherry Dr. Pepper brine.Going to brine for 6hrs, dry and then rub.Smoke over Apple wood at 225'-240'F till IT of 130'FThen transfer to grill and get a good char on them, finally a glaze of SBR and IT around 150'-160'F I also grabbed 3#s Conecuh Hot/Spicy sausage, they get smoked and grilled too. And lastly I've three nice eggplants, they'll get sliced and grilled with butter and garlic. 2 Quote Link to post Share on other sites
HB of CJ 1,263 Posted April 22, 2017 Report Share Posted April 22, 2017 Dieting is a bitch. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 22, 2017 Author Report Share Posted April 22, 2017 Money Shot 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 30, 2017 Author Report Share Posted April 30, 2017 For those of you searching for that highly elusive, crispy and oh so delicious, smoked chicken skin, there are a few ways to go about it.You can go into the smoker with very dry skin, high heat 350'-375', and get it right... Sometimes.You can smoke for awhile and then finish on the grill* (*one of my favorite methods) or in the oven.OrYou can also cook it on the grill start to finish, with smoke, which is another favorite method of mine.To do it this way you can use an A-MAZE-N smoke tube or tray, or just toss wood chips/chunks onto a nice hot spot.I used the latter method today because I wanted to infuse with fresh Sage for the latter part of the cook.Mesquite and Sage combined with the seasonings made for some freaking fabulously tasty yardbird.A bunch of fresh thighs moderately slathered with EVOO, and then generously rubbed with a super secret blend.I let that sit for about six hours before hitting the upper rack on my CharBroil Tru-Infrared Commercial 5 burner.I then parted my grates/emitters making a hotspot, and placed handfuls of mesquite chips to provide smoke.It is a very effective method for me.Nearly ready, stopped smoking, removed chicken and laid down a bed of fresh Sage.Place chicken on Sage and finish over high heat to an IT of 170'.Put some cob sweet corn down on the grill to accompany the chicke, and whipped up a batch of Arroz Mexicana.Money Shot 2 Quote Link to post Share on other sites
mixednuttz 123 Posted April 30, 2017 Report Share Posted April 30, 2017 You're probably going to laugh at me,but this here^^^ is one of the reasons I was so upset that the forum wasn't working recently. .. 2 Quote Link to post Share on other sites
patriot 7,197 Posted April 30, 2017 Report Share Posted April 30, 2017 You're probably going to laugh at me,but this here^^^ is one of the reasons I was so upset that the forum wasn't working recently. .. Yeah. Chilie's our resident food pornographer! 4 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 2, 2017 Author Report Share Posted May 2, 2017 Thank you, thank you very much. 1 Quote Link to post Share on other sites
HB of CJ 1,263 Posted May 2, 2017 Report Share Posted May 2, 2017 It is all your fault Chile! Keep it coming. Lunch today was supposed to be at about 3 pm since supposedly I am eating 4 or 5 very small meals daily. We all were out in the Garden. Raised Beds. No back aches. The baby stuff got picked and NEVER made it inside the house. Yumm yumm. Including ... baby asparagus, carrots, onions plus some succulents that were never identified. A good lunch. Then because it might storm this afternoon, (rare in SW OR USA) we then gathered up under the shade trees which are now quite shady and had decaf iced tea with lemon and honey. Let the sweat dry in the cool breeze. The sound of the winds through the pines and fir trees. The nearly tame birds came around for a hand out. The nearly tame deer just looked on. The wild turkeys were in the woods. We could see and hear them. No wild hogs thank goodness. Life is good. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 6, 2017 Author Report Share Posted May 6, 2017 About to hit the smoker right now!A 9.5# bone-in Boston Butt and two 3# ChuckiesMeat Meets Marinade and RubRubbed, Wrapped, Chilled and Rubbed Again]/b] 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 6, 2017 Author Report Share Posted May 6, 2017 Second layer of rub applied to Butt and ready to hit the smoker.Chuckies drained and ready. Five hours in, just spritzed with a 50/50 Apple/Pineapple juice blend. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 6, 2017 Author Report Share Posted May 6, 2017 The Chucks hit 190' about 1300.I removed them and let'em rest for a little over an hour.Then I cubed, sauced and returned them to smoker to finish. I add a generous amount of rub, approx 5T +/-.Then a very generous amount of your favorite BBQ sauce.And lastly, add approx 1C of your favorite Cola, I'll be using Cherry Dr. Pepper.Mix well to cover meat thoroughly.Wrap pan tightly with aluminum foil, and then back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender. Money shot in a few hours. Thumbs Up 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 6, 2017 Author Report Share Posted May 6, 2017 Everything about this Butt came together like clock work.1700hrs = 12hrs = 190'-191' = Butter tenderResting now 3 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 6, 2017 Author Report Share Posted May 6, 2017 Done!I stood there with a toothpick, shoving pieces into my mouth, then I remembered I needed to share with my family. 3 Quote Link to post Share on other sites
jerry52 893 Posted May 6, 2017 Report Share Posted May 6, 2017 Done!I stood there with a toothpick, shoving pieces into my mouth, then I remembered I needed to share with my family. You sir have a big problem! And that problem is you do not live next door to me ! 3 Quote Link to post Share on other sites
patriot 7,197 Posted May 6, 2017 Report Share Posted May 6, 2017 Done! I stood there with a toothpick, shoving pieces into my mouth, then I remembered I needed to share with my family. You, Sir, are a master torturer. ...but I just made Kansas City steaks and caramelized onions with fried potatoes and fresh corn. Cast iron is your friend. I started it off in a cast iron skillet with a bit of bacon grease and sweet cream butter in the bottom of the pan. Added salt, black pepper, garlic and a bit of marjoram to the steak and potatoes wile cooking. No food porn shots, but I'm now officially "fat and happy" for the evening! 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 6, 2017 Author Report Share Posted May 6, 2017 Pure Pulled Pork NirvanaThe Money Shot 1 Quote Link to post Share on other sites
patriot 7,197 Posted May 7, 2017 Report Share Posted May 7, 2017 OK..you win! I gained 10 pounds and had to take a nap after I read your post! 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 13, 2017 Author Report Share Posted May 13, 2017 I used to do my Garlic Studded / Herb Crusted Pork Roast in the oven.http://www.smokingmeatforums.com/t/253270/herb-crusted-garlic-studded-pork-roastBeen awhile since I cooked one, and today I saw Jeff's Herbed Pork Loin in the newsletter, so next thing I know I'm at Costco.A beautiful whole Pork Loin, a few pounds of Langostino tails, a Cheesecake and Mother's Day Dinner for my wife and MiL is in the bag.MenuGarlic/Herb Crusted, Applewood Smoked Pork LoinLangostino Etouffee over RiceFresh Green Bean with OnionCheesecakeThe PorkCut Loin in half, trim fat and silver skin, square it offScore it for extra nooks and crannies to let all the garlic/herbs take holdSalt and Onion powder, minced garlic and a Herb rubbed into scoringFresh Lemon Thyme, fresh Rosemary and Italian Oregano minced and combined with EVOOTruss with twine, wrap and refigerate overnightA garden full of fresh herbs is a wonderful thing And lets look at the pork Lots more pics to come, jump in and hang on, cause you know I always give a good ride Quote Link to post Share on other sites
YOT 3,743 Posted May 13, 2017 Report Share Posted May 13, 2017 I just put a couple beef chuck roasts in the smoker. Going to have some pulled beef, instead of pork. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 13, 2017 Author Report Share Posted May 13, 2017 One of Life's little pleasures, the sight/smell of thin blue smoke and meat cooking. Looking Good. Quote Link to post Share on other sites
HB of CJ 1,263 Posted May 13, 2017 Report Share Posted May 13, 2017 I vote we move Chilie and his kitchen upwind from the max max fed prison. They can smell but not taste. Bound to be cruel and unusual punishments! 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 14, 2017 Author Report Share Posted May 14, 2017 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 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted May 14, 2017 Author Report Share Posted May 14, 2017 The Pork! The Swine is Truly Divine!This really came out good.I pulled it at 142', tented it and let it rest while I sauteed the green beans and fried the Langostino.My MiL declared the pork the winner.But my Wife declared the etouffee her new favorite thing I cook, she went back for seconds of it.I noticed she grabbed another small piece of pork too Thumbs UpMoney ShotsAnd we can't forget Dessert Cheesecake drizzled with Chocolate Quote Link to post Share on other sites
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