is the last of the Thai green curry beef I made Sunday. Tonight is green chili cheeseburgers. I have quite a bit of cheese left over from my grilled cheese binge last Saturday. I don't know if I'll have fries
Tomorrow is pizza. I'm doing 2: clam and bacon (an odd combo I saw on a food network show) and olive, sundried tomatoes and artichoke hearts
Sunday dinner is a simple pasta with meat sauce
Memorial day for me is different. For most it's burgers, dogs and maybe brats. For me it's surf and turf. Steaks, shrimp, clams, grilled potatoe wedges (boiled, quartered russets marinated in dill chive and garlic), grilled onions and portobello caps. This year instead of regular ribeyes I'm doing tomahawks
how about some pointers? I have a 6lb strip roast that I want to smoke on my Weber kettle. I was thinking of going 225 or so until an internal of 120 then a sear. What do you recommend?
probably order in tonight. Weather is shitty here today.
grilling NY Strips tomorrow night. Probably have Grandma's potato salad (sliced round red potatoes, basil, red onion, salt, pepper, olive oil), and a green salad.
on the road Sunday, visiting my mom on LI, and my wife's cousin who lives near by who had surgery, so we're bringing a platter from Angelo's Specialties for lunch, then going to my brother's for a grill and chill.
Monday will satisfy our yen for a hot dog. Grilling some Black Bear dogs.
how about some pointers? I have a 6lb strip roast that I want to smoke on my Weber kettle. I was thinking of going 225 or so until an internal of 120 then a sear. What do you recommend?
Hey, Rob. 225 is a good smoking temp. Cooking to 120 will leave you at rare, even with a few degrees of carryover cooking. If you want med-rare, and plan on searing before cutting into steaks or slicing, I'd smoke to125. Enjoy it
This is my grilled chicken recipe that kills it every time, never fails.
2-3 lbs chicken breast thin cut
1 16 oz Wish Bone Italian salad dressing
1/3 container Goldens Spicy mustard
10-15 shakes Worcestershire sauce
3-4 good squirts Sweet Baby Rays BBQ sauce.
Mix all the above in a 1 gallon freezer bag and marinate for at least 1 hour, the longer the better. Then just grill it on med-high heat 6 min a side. The flavor is amazing.
For the Orzo we keep it simple
1 lb Orzo pasta
1 English cucumber
1 pack sweet cherry tomatoes
1 pack Feta cheese
1 Any light Greek salad dressing.
Just mix them up real quick and refrigerate before serving.
I am doing Penne Ala vodka with a fresh tomato vodka cream, shallots, garlic, sun dried tomato, fresh peas, shitake mushrooms and grilled Italian herb chicken thighs.
Tomorrow I’m making turkey sloppy joes. Going to sous vide some turkey quarters I picked up this week seasoned with some chili powder, garlic, S&P, pulled off the bone like pulled pork. And make a standard sauce with onion, bell and jalapeno pepper, ketchup, tomato paste, brown sugar a little mustard, spices and Worcestershire. Serving them open faced on Dave’s killer rolls and a cucumber onion and vinegar salad.
Sunday, I have some leftover pulled pork I pulled out of the freezer going to make Pupusas with a cabbage, jalapeno slaw. Salsa Verde and charred tomato salsa.
Monday, I got a nice deal on whole beef short ribs, so I am going to smoke them with my rub, and I have a bottle of Wango Tango habanero BBQ sauce my SIL bought me ill use for it. With deviled egg potato salad, grilled bacon wrapped asparagus and grilled cilantro lime watermelon.
This is my grilled chicken recipe that kills it every time, never fails.
2-3 lbs chicken breast thin cut
1 16 oz Wish Bone Italian salad dressing
1/3 container Goldens Spicy mustard
10-15 shakes Worcestershire sauce
3-4 good squirts Sweet Baby Rays BBQ sauce.
Mix all the above in a 1 gallon freezer bag and marinate for at least 1 hour, the longer the better. Then just grill it on med-high heat 6 min a side. The flavor is amazing.
For the Orzo we keep it simple
1 lb Orzo pasta
1 English cucumber
1 pack sweet cherry tomatoes
1 pack Feta cheese
1 Any light Greek salad dressing.
Just mix them up real quick and refrigerate before serving.
how about some pointers? I have a 6lb strip roast that I want to smoke on my Weber kettle. I was thinking of going 225 or so until an internal of 120 then a sear. What do you recommend?
Hey, Rob. 225 is a good smoking temp. Cooking to 120 will leave you at rare, even with a few degrees of carryover cooking. If you want med-rare, and plan on searing before cutting into steaks or slicing, I'd smoke to125. Enjoy it
Hi Bill, I'm actually looking for a rare....
I grilled some marinated pork tenderloins last night and
we had it with grilled corn and big salad with wife's homemade buttermilk dressing. Marinade was mix of soy, garlic, sesame oil, honey and diced jalapenos. Always solid choice for a meal with the pork nicely charred on outside but med/med rare on inside.
We only ate one of the tenderloins so will be carving the other one up and making pork tenderloin sandwiches at some point this weekend. Will add some broccoli rabe and provolone and do my simple version (and sadly lesser) of Tony Luke's hoagie masterpiece.
Heading out to our favorite sushi restaurant tonight with another couple. And have a neighbor HS grad party tomorrow to get to so undoubtedly will be pork barbeque and all the sides so not planning anything for Saturday either.
Sunday and Monday will need to solved for although have one request already for grilled salmon in there somewhere. And my wife is making a huge batch of macaroni salad as well for whatever we ultimately put together as the mains.
how about some pointers? I have a 6lb strip roast that I want to smoke on my Weber kettle. I was thinking of going 225 or so until an internal of 120 then a sear. What do you recommend?
Hey, Rob. 225 is a good smoking temp. Cooking to 120 will leave you at rare, even with a few degrees of carryover cooking. If you want med-rare, and plan on searing before cutting into steaks or slicing, I'd smoke to125. Enjoy it
Hi Bill, I'm actually looking for a rare....
I'd take it out of the smoker about 5 degrees below where you want it to end up. Hopefully John Dillon will see this-he's the expert
from Utah. Just making breakfast for dinner tonight- bacon and eggs. Tomorrow, defrosting some sweet and sour brisket, and roasting some carrots and potatoes to go with it. Sunday, friends over and I'm trying some things I haven't made. For an app, doing cacio e pepe-spaghetti with olive oil, pepper and grated cheese. For dinner, a recipe I saw on The Kitchen a couple of weeks ago by Alex Guarnichelli. I'm not usually a big fan of hers, but the dish looked good. It's sort of a chicken saltimbocca with fan-fried proscuitto and sage leaves, both of which I have around. Making a garlic bread with homemade Italian bread, with softened butter, minced garlic and grated parm. And for dessert, a bete noire, a French version of flourless chocolate cake with bourbon and bitters in it. Not really doing Memorial Day, but I am making for the first time a Banh Xeo- Korean pancakes with pork belly and shrimp, recommended by one of our BBIers (sorry don't remember who).
My daughter's going to Binghamton in the fall so I grilled some up tonight.
Spiedies are a Southern-tier NY staple for those not in the know. Spiedies Recipie - NYT - ( New Window )
ok, that's our second upstate chicken dish recently, after Cornell chicken. I looked up a recipe, the NYT is only for subscribers. Looks good, enjoy. And best wishes to your daughter, I have some good friends who went to Binghamton.
is the last of the Thai green curry beef I made Sunday. Tonight is green chili cheeseburgers. I have quite a bit of cheese left over from my grilled cheese binge last Saturday. I don't know if I'll have fries
Tomorrow is pizza. I'm doing 2: clam and bacon (an odd combo I saw on a food network show) and olive, sundried tomatoes and artichoke hearts
Sunday dinner is a simple pasta with meat sauce
Memorial day for me is different. For most it's burgers, dogs and maybe brats. For me it's surf and turf. Steaks, shrimp, clams, grilled potatoe wedges (boiled, quartered russets marinated in dill chive and garlic), grilled onions and portobello caps. This year instead of regular ribeyes I'm doing tomahawks
So I guess that's 2 pizzas with no red sauce. Cool. Memorial Day looks great, but be careful posting. You did a Dan Quayle :)
probably order in tonight. Weather is shitty here today.
grilling NY Strips tomorrow night. Probably have Grandma's potato salad (sliced round red potatoes, basil, red onion, salt, pepper, olive oil), and a green salad.
on the road Sunday, visiting my mom on LI, and my wife's cousin who lives near by who had surgery, so we're bringing a platter from Angelo's Specialties for lunch, then going to my brother's for a grill and chill.
Monday will satisfy our yen for a hot dog. Grilling some Black Bear dogs.
Hey, Victor. Seems like you get a lot of shitty weather, maybe you should get out of CT :) Grandma's sounds like my kind of potato salad. Can't beat a good hot dog. Happy MD
This is my grilled chicken recipe that kills it every time, never fails.
2-3 lbs chicken breast thin cut
1 16 oz Wish Bone Italian salad dressing
1/3 container Goldens Spicy mustard
10-15 shakes Worcestershire sauce
3-4 good squirts Sweet Baby Rays BBQ sauce.
Mix all the above in a 1 gallon freezer bag and marinate for at least 1 hour, the longer the better. Then just grill it on med-high heat 6 min a side. The flavor is amazing.
For the Orzo we keep it simple
1 lb Orzo pasta
1 English cucumber
1 pack sweet cherry tomatoes
1 pack Feta cheese
1 Any light Greek salad dressing.
Just mix them up real quick and refrigerate before serving.
Happy Memorial Day everyone!
Sounds great, Rob. I hope someday I can be famous for something :)
probably order in tonight. Weather is shitty here today.
grilling NY Strips tomorrow night. Probably have Grandma's potato salad (sliced round red potatoes, basil, red onion, salt, pepper, olive oil), and a green salad.
on the road Sunday, visiting my mom on LI, and my wife's cousin who lives near by who had surgery, so we're bringing a platter from Angelo's Specialties for lunch, then going to my brother's for a grill and chill.
Monday will satisfy our yen for a hot dog. Grilling some Black Bear dogs.
Hey, Victor. Seems like you get a lot of shitty weather, maybe you should get out of CT :) Grandma's sounds like my kind of potato salad. Can't beat a good hot dog. Happy MD
LOL true. Working on that move, potential work transfer to FL next summer 2023. Enjoy your weekend
I am doing Penne Ala vodka with a fresh tomato vodka cream, shallots, garlic, sun dried tomato, fresh peas, shitake mushrooms and grilled Italian herb chicken thighs.
Tomorrow I’m making turkey sloppy joes. Going to sous vide some turkey quarters I picked up this week seasoned with some chili powder, garlic, S&P, pulled off the bone like pulled pork. And make a standard sauce with onion, bell and jalapeno pepper, ketchup, tomato paste, brown sugar a little mustard, spices and Worcestershire. Serving them open faced on Dave’s killer rolls and a cucumber onion and vinegar salad.
Sunday, I have some leftover pulled pork I pulled out of the freezer going to make Pupusas with a cabbage, jalapeno slaw. Salsa Verde and charred tomato salsa.
Monday, I got a nice deal on whole beef short ribs, so I am going to smoke them with my rub, and I have a bottle of Wango Tango habanero BBQ sauce my SIL bought me ill use for it. With deviled egg potato salad, grilled bacon wrapped asparagus and grilled cilantro lime watermelon.
Hope everyone has a nice safe Memorial Day.
You're too much, 1124. That is way beyond a regular penne ala vodka and sounds delicious. You prefer the breadier pupusas to tortillas in general? Your potato salad- how many eggs per pound of potatoes?
we had it with grilled corn and big salad with wife's homemade buttermilk dressing. Marinade was mix of soy, garlic, sesame oil, honey and diced jalapenos. Always solid choice for a meal with the pork nicely charred on outside but med/med rare on inside.
We only ate one of the tenderloins so will be carving the other one up and making pork tenderloin sandwiches at some point this weekend. Will add some broccoli rabe and provolone and do my simple version (and sadly lesser) of Tony Luke's hoagie masterpiece.
Heading out to our favorite sushi restaurant tonight with another couple. And have a neighbor HS grad party tomorrow to get to so undoubtedly will be pork barbeque and all the sides so not planning anything for Saturday either.
Sunday and Monday will need to solved for although have one request already for grilled salmon in there somewhere. And my wife is making a huge batch of macaroni salad as well for whatever we ultimately put together as the mains.
Hoping the thread inspires me...
I bought some pork tenderloin last week that I plan to make a Philly pork hoagie with, but not for a month, lol. Your corn inspired me- I've got a sale here, 8 for $1, but I didn't see anything coming up to make it with. Just noticed pork carnitas next week- I was going to do refried beans, but I'll make elotes, a favorite, instead with the corn. Thnx. I've made a cold salmon salad that might go well with mac salad, but I'm sure you'll come up with something. Have a great weekend.
RE: I grilled some marinated pork tenderloins last night and
we had it with grilled corn and big salad with wife's homemade buttermilk dressing. Marinade was mix of soy, garlic, sesame oil, honey and diced jalapenos. Always solid choice for a meal with the pork nicely charred on outside but med/med rare on inside.
We only ate one of the tenderloins so will be carving the other one up and making pork tenderloin sandwiches at some point this weekend. Will add some broccoli rabe and provolone and do my simple version (and sadly lesser) of Tony Luke's hoagie masterpiece.
Heading out to our favorite sushi restaurant tonight with another couple. And have a neighbor HS grad party tomorrow to get to so undoubtedly will be pork barbeque and all the sides so not planning anything for Saturday either.
Sunday and Monday will need to solved for although have one request already for grilled salmon in there somewhere. And my wife is making a huge batch of macaroni salad as well for whatever we ultimately put together as the mains.
Hoping the thread inspires me...
I had originally seen that pork hoagie you posted on my phone- it looks a lot better on the computer :)
You're too much, 1124. That is way beyond a regular penne ala vodka and sounds delicious. You prefer the breadier pupusas to tortillas in general? Your potato salad- how many eggs per pound of potatoes? [/quote]
Hey Bill,
The vodka recipe is from my and old menu item of mine from years back only without the chicken I offered it as a vegetarian option. Very easy to make I use fresh ripe Roma tomatoes blanched peeled and crushed in the sauce.
The pupusas I make mine about a half inch thick and add some mozzarella cheese with the filling for some creaminess. I also always have lard in the freezer that I add to the masa to keep it moister.
My potato salad I use approx. 2 lbs. of either new potato or red bliss to a half dozen eggs. Along with dukes light mayo, a little yellow mustard, diced pickled jalapeno, dill pickle relish, chopped garlic chives, Hungarian paprika, S&P.
Enjoy the Banh Xeo just be careful of the splatter from the batter.
Hope you have a great weekend.
You're too much, 1124. That is way beyond a regular penne ala vodka and sounds delicious. You prefer the breadier pupusas to tortillas in general? Your potato salad- how many eggs per pound of potatoes?
Hey Bill,
The vodka recipe is from my and old menu item of mine from years back only without the chicken I offered it as a vegetarian option. Very easy to make I use fresh ripe Roma tomatoes blanched peeled and crushed in the sauce.
The pupusas I make mine about a half inch thick and add some mozzarella cheese with the filling for some creaminess. I also always have lard in the freezer that I add to the masa to keep it moister.
My potato salad I use approx. 2 lbs. of either new potato or red bliss to a half dozen eggs. Along with dukes light mayo, a little yellow mustard, diced pickled jalapeno, dill pickle relish, chopped garlic chives, Hungarian paprika, S&P.
Enjoy the Banh Xeo just be careful of the splatter from the batter.
Hope you have a great weekend. [/quote]
Thanks. And thnx for reminding me about the splatter.
Aioli:
1 heaping spoon of yogurt
3 heaping spoons of Duke's mayo
1/2 lemon juiced
2 teaspoon of dill, fresh or dried
2 decent spoon full of capers (I love capers, so I over do it)
Salt and pepper to taste
Tomorrow is flank steak tacos marinaded in coke and Badia seasoning, then smoked for 4 hours.
Corn tortillas, extra sharp cheddar, beans and rice, and whatever toppings folks like.
Aioli:
1 heaping spoon of yogurt
3 heaping spoons of Duke's mayo
1/2 lemon juiced
2 teaspoon of dill, fresh or dried
2 decent spoon full of capers (I love capers, so I over do it)
Salt and pepper to taste
Tomorrow is flank steak tacos marinaded in coke and Badia seasoning, then smoked for 4 hours.
Corn tortillas, extra sharp cheddar, beans and rice, and whatever toppings folks like.
That's all I got for now.
Enjoy your foods all!
Duke's mayo- how timely :)
Did happy hour with the guys for the first time in two years last nigh
And ate and drank in an absurdly unhealthy way. The usual Saturday of bacon eggs and toast this morning followed by a pub sub. Did turkey smash burgers for dinner. Mixed in some Worcestershire, Sriracha, cumin, garlic and mayo. Topped with white cheddar.
Publix had Ribeyes on sale for 7.99/lb, picked up two 1-1/2 inch thick. Gonna sous vide and sear on the green egg tomorrow. Baked potato, tomatoes basil and mozz. Also going to make guava and cheese pastelitos.
I bought some pork tenderloin last week that I plan to make a Philly pork hoagie with, but not for a month, lol. Your corn inspired me- I've got a sale here, 8 for $1, but I didn't see anything coming up to make it with. Just noticed pork carnitas next week- I was going to do refried beans, but I'll make elotes, a favorite, instead with the corn. Thnx. I've made a cold salmon salad that might go well with mac salad, but I'm sure you'll come up with something. Have a great weekend.
Sometime yesterday when I wasn't around, my wife invited over 3 other couples for drinks/dinner tonight. She said they are bringing the apps and dessert but dinner is on us. Not a big deal but need to put together something that is easy and not time consuming.
Think I am going to do some simple grilling of marinated chicken breast and the corn again. It was pretty good the other night and nothing says summertime more than grilled corn on the cob. We have a big bowl of macaroni salad already we can use as another side. Maybe even grab a bag of lettuce in case someone wants to put the chicken over that.
Need to go to the supermarket and then the liquor store and stock up on some bourbon as I know this crowd...
You know what they say- "Everything in moderation, including moderation". Looks like you jazzed up those turkey burgers nicely, you can't have dry burgers.
Just cubed meat, onions, peppers, and a shitload of Gebhardt's chili powder, the Texas brand.
I've made Mexican chili verde without beans, using pork, but not real Texas chili. I just copied a Bobby Flay recipe that I think my SIL and grandsons would like. You do anything as far as sides with it?
RE: RE: RE: I grilled some marinated pork tenderloins last night and
I bought some pork tenderloin last week that I plan to make a Philly pork hoagie with, but not for a month, lol. Your corn inspired me- I've got a sale here, 8 for $1, but I didn't see anything coming up to make it with. Just noticed pork carnitas next week- I was going to do refried beans, but I'll make elotes, a favorite, instead with the corn. Thnx. I've made a cold salmon salad that might go well with mac salad, but I'm sure you'll come up with something. Have a great weekend.
Sometime yesterday when I wasn't around, my wife invited over 3 other couples for drinks/dinner tonight. She said they are bringing the apps and dessert but dinner is on us. Not a big deal but need to put together something that is easy and not time consuming.
Think I am going to do some simple grilling of marinated chicken breast and the corn again. It was pretty good the other night and nothing says summertime more than grilled corn on the cob. We have a big bowl of macaroni salad already we can use as another side. Maybe even grab a bag of lettuce in case someone wants to put the chicken over that.
Need to go to the supermarket and then the liquor store and stock up on some bourbon as I know this crowd...
lol, I'd go nuts if my wife invited people for dinner the same night. I need almost a week to do anything spontaneously.
I make pulled pork tacos all the time - and nachos and quesadillas and sandwiches - might be the most versatile meat to smoke.
this beautiful bastard hit the smoker at 6 am.
No joke, pj. I meant to make some into carnitas. They're great that way, and at least a nice textural difference from regular pulled pork.
I make my carnitas in the crock pot, but I always thought carnitas and pulled pork were basically the same thing, but carnitas had different spices and because of the different spices I never felt the need to smoke the pork shoulder for carnitas.
how do you fry them?
RE: RE: RE: Is that a joke about frying pork for tacos?
I make pulled pork tacos all the time - and nachos and quesadillas and sandwiches - might be the most versatile meat to smoke.
this beautiful bastard hit the smoker at 6 am.
No joke, pj. I meant to make some into carnitas. They're great that way, and at least a nice textural difference from regular pulled pork.
I make my carnitas in the crock pot, but I always thought carnitas and pulled pork were basically the same thing, but carnitas had different spices and because of the different spices I never felt the need to smoke the pork shoulder for carnitas.
how do you fry them?
Two ways- cast iron pan or broiler. In pan, flatten a layer of pulled pork, 1/2 to an inch deep, and fry over high heat until bottom is crispy. If you like it ever crispier, flip and do other side also. Same with broiler.
I've made Mexican chili verde without beans, using pork, but not real Texas chili. I just copied a Bobby Flay recipe that I think my SIL and grandsons would like. You do anything as far as sides with it?
I've made Mexican chili verde without beans, using pork, but not real Texas chili. I just copied a Bobby Flay recipe that I think my SIL and grandsons would like. You do anything as far as sides with it?
I bought some pork tenderloin last week that I plan to make a Philly pork hoagie with, but not for a month, lol. Your corn inspired me- I've got a sale here, 8 for $1, but I didn't see anything coming up to make it with. Just noticed pork carnitas next week- I was going to do refried beans, but I'll make elotes, a favorite, instead with the corn. Thnx. I've made a cold salmon salad that might go well with mac salad, but I'm sure you'll come up with something. Have a great weekend.
Sometime yesterday when I wasn't around, my wife invited over 3 other couples for drinks/dinner tonight. She said they are bringing the apps and dessert but dinner is on us. Not a big deal but need to put together something that is easy and not time consuming.
Think I am going to do some simple grilling of marinated chicken breast and the corn again. It was pretty good the other night and nothing says summertime more than grilled corn on the cob. We have a big bowl of macaroni salad already we can use as another side. Maybe even grab a bag of lettuce in case someone wants to put the chicken over that.
Need to go to the supermarket and then the liquor store and stock up on some bourbon as I know this crowd...
lol, I'd go nuts if my wife invited people for dinner the same night. I need almost a week to do anything spontaneously.
No biggie, like I said I really only have to marinade and grill the chicken and corn and let everybody else cover the rest. You know I like simple because I am not good enough to cook anything complicated.
Got a big bottle of Woodford Reserve so the most important thing is already done :- )
RE: RE: RE: RE: RE: I grilled some marinated pork tenderloins last night and
Got a big bottle of Woodford Reserve so the most important thing is already done :- )
That'll take care of the guys, what about the ladies? Pardon me, I'm not being sexist, just old school.
Plenty of stuff in liquor cabinet and my little wine cellar is fairly well stocked too. The bourbon goes quicker with our crowd though. Thanks for reminding me to grab some white wine and put in fridge.
And ny wife and her friends drink their fair share of my bourbon in their old-fashioneds... :-)
RE: RE: RE: RE: RE: RE: RE: I grilled some marinated pork tenderloins last night and
I always like new ways to cook things I like. I'm now 5 hours in to my smoke.
That looks great! It would have been hard for me to not try a small slice at hour 5. How long was total cook time (pounds and temps)?
In the final hour now.
It's 8.5 pounds. I use the Aaron Franklin (MasterClass) method - smoked it at 270 for 3 hours then spritzed with apple cider vinegar, then kept at 270 for another 5 hours - spritzing it once every hour, then I wrapped it once the bark split and left it on for an hour wrapped still at 270 then still wrapped for the final hour on the smoker at 290. I want it just over 200 internal temp at the end of this final hour (it was 175 before I wrapped it). then it sits wrapped for an hour and then I'll shred it.
by hour 3 the smoke smell clears out and is replaced with a heavenly aroma that spreads through the entire neighborhood - in my mind I see people floating toward the smell like in the cartoons - it smells so good.
It's 8.5 pounds. I use the Aaron Franklin (MasterClass) method - smoked it at 270 for 3 hours then spritzed with apple cider vinegar, then kept at 270 for another 5 hours - spritzing it once every hour, then I wrapped it once the bark split and left it on for an hour wrapped still at 270 then still wrapped for the final hour on the smoker at 290. I want it just over 200 internal temp at the end of this final hour (it was 175 before I wrapped it). then it sits wrapped for an hour and then I'll shred it.
by hour 3 the smoke smell clears out and is replaced with a heavenly aroma that spreads through the entire neighborhood - in my mind I see people floating toward the smell like in the cartoons - it smells so good.
Open up a BBQ shack/free samples. : )
I have Franklin's Manifesto; which is great for ideas----your cook sounds spot on and looks like you know your smoker - Enjoy!
Spiedies are a Southern-tier NY staple for those not in the know.
Spiedies Recipie - NYT - ( New Window )
Tomorrow is pizza. I'm doing 2: clam and bacon (an odd combo I saw on a food network show) and olive, sundried tomatoes and artichoke hearts
Sunday dinner is a simple pasta with meat sauce
Memorial day for me is different. For most it's burgers, dogs and maybe brats. For me it's surf and turf. Steaks, shrimp, clams, grilled potatoe wedges (boiled, quartered russets marinated in dill chive and garlic), grilled onions and portobello caps. This year instead of regular ribeyes I'm doing tomahawks
grilling NY Strips tomorrow night. Probably have Grandma's potato salad (sliced round red potatoes, basil, red onion, salt, pepper, olive oil), and a green salad.
on the road Sunday, visiting my mom on LI, and my wife's cousin who lives near by who had surgery, so we're bringing a platter from Angelo's Specialties for lunch, then going to my brother's for a grill and chill.
Monday will satisfy our yen for a hot dog. Grilling some Black Bear dogs.
Hey, Rob. 225 is a good smoking temp. Cooking to 120 will leave you at rare, even with a few degrees of carryover cooking. If you want med-rare, and plan on searing before cutting into steaks or slicing, I'd smoke to125. Enjoy it
2-3 lbs chicken breast thin cut
1 16 oz Wish Bone Italian salad dressing
1/3 container Goldens Spicy mustard
10-15 shakes Worcestershire sauce
3-4 good squirts Sweet Baby Rays BBQ sauce.
Mix all the above in a 1 gallon freezer bag and marinate for at least 1 hour, the longer the better. Then just grill it on med-high heat 6 min a side. The flavor is amazing.
For the Orzo we keep it simple
1 lb Orzo pasta
1 English cucumber
1 pack sweet cherry tomatoes
1 pack Feta cheese
1 Any light Greek salad dressing.
Just mix them up real quick and refrigerate before serving.
Happy Memorial Day everyone!
Tomorrow I’m making turkey sloppy joes. Going to sous vide some turkey quarters I picked up this week seasoned with some chili powder, garlic, S&P, pulled off the bone like pulled pork. And make a standard sauce with onion, bell and jalapeno pepper, ketchup, tomato paste, brown sugar a little mustard, spices and Worcestershire. Serving them open faced on Dave’s killer rolls and a cucumber onion and vinegar salad.
Sunday, I have some leftover pulled pork I pulled out of the freezer going to make Pupusas with a cabbage, jalapeno slaw. Salsa Verde and charred tomato salsa.
Monday, I got a nice deal on whole beef short ribs, so I am going to smoke them with my rub, and I have a bottle of Wango Tango habanero BBQ sauce my SIL bought me ill use for it. With deviled egg potato salad, grilled bacon wrapped asparagus and grilled cilantro lime watermelon.
Hope everyone has a nice safe Memorial Day.
2-3 lbs chicken breast thin cut
1 16 oz Wish Bone Italian salad dressing
1/3 container Goldens Spicy mustard
10-15 shakes Worcestershire sauce
3-4 good squirts Sweet Baby Rays BBQ sauce.
Mix all the above in a 1 gallon freezer bag and marinate for at least 1 hour, the longer the better. Then just grill it on med-high heat 6 min a side. The flavor is amazing.
For the Orzo we keep it simple
1 lb Orzo pasta
1 English cucumber
1 pack sweet cherry tomatoes
1 pack Feta cheese
1 Any light Greek salad dressing.
Just mix them up real quick and refrigerate before serving.
Happy Memorial Day everyone!
Love orzo salad during summer season...
Quote:
how about some pointers? I have a 6lb strip roast that I want to smoke on my Weber kettle. I was thinking of going 225 or so until an internal of 120 then a sear. What do you recommend?
Hey, Rob. 225 is a good smoking temp. Cooking to 120 will leave you at rare, even with a few degrees of carryover cooking. If you want med-rare, and plan on searing before cutting into steaks or slicing, I'd smoke to125. Enjoy it
Hi Bill, I'm actually looking for a rare....
We only ate one of the tenderloins so will be carving the other one up and making pork tenderloin sandwiches at some point this weekend. Will add some broccoli rabe and provolone and do my simple version (and sadly lesser) of Tony Luke's hoagie masterpiece.
Heading out to our favorite sushi restaurant tonight with another couple. And have a neighbor HS grad party tomorrow to get to so undoubtedly will be pork barbeque and all the sides so not planning anything for Saturday either.
Sunday and Monday will need to solved for although have one request already for grilled salmon in there somewhere. And my wife is making a huge batch of macaroni salad as well for whatever we ultimately put together as the mains.
Hoping the thread inspires me...
Quote:
In comment 15719449 rnargi said:
Quote:
how about some pointers? I have a 6lb strip roast that I want to smoke on my Weber kettle. I was thinking of going 225 or so until an internal of 120 then a sear. What do you recommend?
Hey, Rob. 225 is a good smoking temp. Cooking to 120 will leave you at rare, even with a few degrees of carryover cooking. If you want med-rare, and plan on searing before cutting into steaks or slicing, I'd smoke to125. Enjoy it
Hi Bill, I'm actually looking for a rare....
I'd take it out of the smoker about 5 degrees below where you want it to end up. Hopefully John Dillon will see this-he's the expert
and Maybe quesadillas Tuesday if there is any left.
Spiedies are a Southern-tier NY staple for those not in the know. Spiedies Recipie - NYT - ( New Window )
ok, that's our second upstate chicken dish recently, after Cornell chicken. I looked up a recipe, the NYT is only for subscribers. Looks good, enjoy. And best wishes to your daughter, I have some good friends who went to Binghamton.
Tomorrow is pizza. I'm doing 2: clam and bacon (an odd combo I saw on a food network show) and olive, sundried tomatoes and artichoke hearts
Sunday dinner is a simple pasta with meat sauce
Memorial day for me is different. For most it's burgers, dogs and maybe brats. For me it's surf and turf. Steaks, shrimp, clams, grilled potatoe wedges (boiled, quartered russets marinated in dill chive and garlic), grilled onions and portobello caps. This year instead of regular ribeyes I'm doing tomahawks
So I guess that's 2 pizzas with no red sauce. Cool. Memorial Day looks great, but be careful posting. You did a Dan Quayle :)
I'm sure it's possible if you decide to do it. Good luck
grilling NY Strips tomorrow night. Probably have Grandma's potato salad (sliced round red potatoes, basil, red onion, salt, pepper, olive oil), and a green salad.
on the road Sunday, visiting my mom on LI, and my wife's cousin who lives near by who had surgery, so we're bringing a platter from Angelo's Specialties for lunch, then going to my brother's for a grill and chill.
Monday will satisfy our yen for a hot dog. Grilling some Black Bear dogs.
Hey, Victor. Seems like you get a lot of shitty weather, maybe you should get out of CT :) Grandma's sounds like my kind of potato salad. Can't beat a good hot dog. Happy MD
2-3 lbs chicken breast thin cut
1 16 oz Wish Bone Italian salad dressing
1/3 container Goldens Spicy mustard
10-15 shakes Worcestershire sauce
3-4 good squirts Sweet Baby Rays BBQ sauce.
Mix all the above in a 1 gallon freezer bag and marinate for at least 1 hour, the longer the better. Then just grill it on med-high heat 6 min a side. The flavor is amazing.
For the Orzo we keep it simple
1 lb Orzo pasta
1 English cucumber
1 pack sweet cherry tomatoes
1 pack Feta cheese
1 Any light Greek salad dressing.
Just mix them up real quick and refrigerate before serving.
Happy Memorial Day everyone!
Sounds great, Rob. I hope someday I can be famous for something :)
Yum. 3 racks sounds about right
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probably order in tonight. Weather is shitty here today.
grilling NY Strips tomorrow night. Probably have Grandma's potato salad (sliced round red potatoes, basil, red onion, salt, pepper, olive oil), and a green salad.
on the road Sunday, visiting my mom on LI, and my wife's cousin who lives near by who had surgery, so we're bringing a platter from Angelo's Specialties for lunch, then going to my brother's for a grill and chill.
Monday will satisfy our yen for a hot dog. Grilling some Black Bear dogs.
Hey, Victor. Seems like you get a lot of shitty weather, maybe you should get out of CT :) Grandma's sounds like my kind of potato salad. Can't beat a good hot dog. Happy MD
LOL true. Working on that move, potential work transfer to FL next summer 2023. Enjoy your weekend
Tomorrow I’m making turkey sloppy joes. Going to sous vide some turkey quarters I picked up this week seasoned with some chili powder, garlic, S&P, pulled off the bone like pulled pork. And make a standard sauce with onion, bell and jalapeno pepper, ketchup, tomato paste, brown sugar a little mustard, spices and Worcestershire. Serving them open faced on Dave’s killer rolls and a cucumber onion and vinegar salad.
Sunday, I have some leftover pulled pork I pulled out of the freezer going to make Pupusas with a cabbage, jalapeno slaw. Salsa Verde and charred tomato salsa.
Monday, I got a nice deal on whole beef short ribs, so I am going to smoke them with my rub, and I have a bottle of Wango Tango habanero BBQ sauce my SIL bought me ill use for it. With deviled egg potato salad, grilled bacon wrapped asparagus and grilled cilantro lime watermelon.
Hope everyone has a nice safe Memorial Day.
You're too much, 1124. That is way beyond a regular penne ala vodka and sounds delicious. You prefer the breadier pupusas to tortillas in general? Your potato salad- how many eggs per pound of potatoes?
Hope you enjoyed your lobster and have good grilling weather Sunday
We only ate one of the tenderloins so will be carving the other one up and making pork tenderloin sandwiches at some point this weekend. Will add some broccoli rabe and provolone and do my simple version (and sadly lesser) of Tony Luke's hoagie masterpiece.
Heading out to our favorite sushi restaurant tonight with another couple. And have a neighbor HS grad party tomorrow to get to so undoubtedly will be pork barbeque and all the sides so not planning anything for Saturday either.
Sunday and Monday will need to solved for although have one request already for grilled salmon in there somewhere. And my wife is making a huge batch of macaroni salad as well for whatever we ultimately put together as the mains.
Hoping the thread inspires me...
I bought some pork tenderloin last week that I plan to make a Philly pork hoagie with, but not for a month, lol. Your corn inspired me- I've got a sale here, 8 for $1, but I didn't see anything coming up to make it with. Just noticed pork carnitas next week- I was going to do refried beans, but I'll make elotes, a favorite, instead with the corn. Thnx. I've made a cold salmon salad that might go well with mac salad, but I'm sure you'll come up with something. Have a great weekend.
We only ate one of the tenderloins so will be carving the other one up and making pork tenderloin sandwiches at some point this weekend. Will add some broccoli rabe and provolone and do my simple version (and sadly lesser) of Tony Luke's hoagie masterpiece.
Heading out to our favorite sushi restaurant tonight with another couple. And have a neighbor HS grad party tomorrow to get to so undoubtedly will be pork barbeque and all the sides so not planning anything for Saturday either.
Sunday and Monday will need to solved for although have one request already for grilled salmon in there somewhere. And my wife is making a huge batch of macaroni salad as well for whatever we ultimately put together as the mains.
Hoping the thread inspires me...
I had originally seen that pork hoagie you posted on my phone- it looks a lot better on the computer :)
and Maybe quesadillas Tuesday if there is any left.
Gotta fry that pork for the tacos, pj :)
You're too much, 1124. That is way beyond a regular penne ala vodka and sounds delicious. You prefer the breadier pupusas to tortillas in general? Your potato salad- how many eggs per pound of potatoes? [/quote]
Hey Bill,
The vodka recipe is from my and old menu item of mine from years back only without the chicken I offered it as a vegetarian option. Very easy to make I use fresh ripe Roma tomatoes blanched peeled and crushed in the sauce.
The pupusas I make mine about a half inch thick and add some mozzarella cheese with the filling for some creaminess. I also always have lard in the freezer that I add to the masa to keep it moister.
My potato salad I use approx. 2 lbs. of either new potato or red bliss to a half dozen eggs. Along with dukes light mayo, a little yellow mustard, diced pickled jalapeno, dill pickle relish, chopped garlic chives, Hungarian paprika, S&P.
Enjoy the Banh Xeo just be careful of the splatter from the batter.
Hope you have a great weekend.
You're too much, 1124. That is way beyond a regular penne ala vodka and sounds delicious. You prefer the breadier pupusas to tortillas in general? Your potato salad- how many eggs per pound of potatoes?
Hey Bill,
The vodka recipe is from my and old menu item of mine from years back only without the chicken I offered it as a vegetarian option. Very easy to make I use fresh ripe Roma tomatoes blanched peeled and crushed in the sauce.
The pupusas I make mine about a half inch thick and add some mozzarella cheese with the filling for some creaminess. I also always have lard in the freezer that I add to the masa to keep it moister.
My potato salad I use approx. 2 lbs. of either new potato or red bliss to a half dozen eggs. Along with dukes light mayo, a little yellow mustard, diced pickled jalapeno, dill pickle relish, chopped garlic chives, Hungarian paprika, S&P.
Enjoy the Banh Xeo just be careful of the splatter from the batter.
Hope you have a great weekend. [/quote]
Thanks. And thnx for reminding me about the splatter.
Aioli:
1 heaping spoon of yogurt
3 heaping spoons of Duke's mayo
1/2 lemon juiced
2 teaspoon of dill, fresh or dried
2 decent spoon full of capers (I love capers, so I over do it)
Salt and pepper to taste
Tomorrow is flank steak tacos marinaded in coke and Badia seasoning, then smoked for 4 hours.
Corn tortillas, extra sharp cheddar, beans and rice, and whatever toppings folks like.
That's all I got for now.
Enjoy your foods all!
That should at least make the food bearable
Aioli:
1 heaping spoon of yogurt
3 heaping spoons of Duke's mayo
1/2 lemon juiced
2 teaspoon of dill, fresh or dried
2 decent spoon full of capers (I love capers, so I over do it)
Salt and pepper to taste
Tomorrow is flank steak tacos marinaded in coke and Badia seasoning, then smoked for 4 hours.
Corn tortillas, extra sharp cheddar, beans and rice, and whatever toppings folks like.
That's all I got for now.
Enjoy your foods all!
Duke's mayo- how timely :)
Publix had Ribeyes on sale for 7.99/lb, picked up two 1-1/2 inch thick. Gonna sous vide and sear on the green egg tomorrow. Baked potato, tomatoes basil and mozz. Also going to make guava and cheese pastelitos.
The holiday is still a TBD...
I bought some pork tenderloin last week that I plan to make a Philly pork hoagie with, but not for a month, lol. Your corn inspired me- I've got a sale here, 8 for $1, but I didn't see anything coming up to make it with. Just noticed pork carnitas next week- I was going to do refried beans, but I'll make elotes, a favorite, instead with the corn. Thnx. I've made a cold salmon salad that might go well with mac salad, but I'm sure you'll come up with something. Have a great weekend.
Sometime yesterday when I wasn't around, my wife invited over 3 other couples for drinks/dinner tonight. She said they are bringing the apps and dessert but dinner is on us. Not a big deal but need to put together something that is easy and not time consuming.
Think I am going to do some simple grilling of marinated chicken breast and the corn again. It was pretty good the other night and nothing says summertime more than grilled corn on the cob. We have a big bowl of macaroni salad already we can use as another side. Maybe even grab a bag of lettuce in case someone wants to put the chicken over that.
Need to go to the supermarket and then the liquor store and stock up on some bourbon as I know this crowd...
this beautiful bastard hit the smoker at 6 am.
You know what they say- "Everything in moderation, including moderation". Looks like you jazzed up those turkey burgers nicely, you can't have dry burgers.
I've made Mexican chili verde without beans, using pork, but not real Texas chili. I just copied a Bobby Flay recipe that I think my SIL and grandsons would like. You do anything as far as sides with it?
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I bought some pork tenderloin last week that I plan to make a Philly pork hoagie with, but not for a month, lol. Your corn inspired me- I've got a sale here, 8 for $1, but I didn't see anything coming up to make it with. Just noticed pork carnitas next week- I was going to do refried beans, but I'll make elotes, a favorite, instead with the corn. Thnx. I've made a cold salmon salad that might go well with mac salad, but I'm sure you'll come up with something. Have a great weekend.
Sometime yesterday when I wasn't around, my wife invited over 3 other couples for drinks/dinner tonight. She said they are bringing the apps and dessert but dinner is on us. Not a big deal but need to put together something that is easy and not time consuming.
Think I am going to do some simple grilling of marinated chicken breast and the corn again. It was pretty good the other night and nothing says summertime more than grilled corn on the cob. We have a big bowl of macaroni salad already we can use as another side. Maybe even grab a bag of lettuce in case someone wants to put the chicken over that.
Need to go to the supermarket and then the liquor store and stock up on some bourbon as I know this crowd...
lol, I'd go nuts if my wife invited people for dinner the same night. I need almost a week to do anything spontaneously.
this beautiful bastard hit the smoker at 6 am.
No joke, pj. I meant to make some into carnitas. They're great that way, and at least a nice textural difference from regular pulled pork.
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I make pulled pork tacos all the time - and nachos and quesadillas and sandwiches - might be the most versatile meat to smoke.
this beautiful bastard hit the smoker at 6 am.
No joke, pj. I meant to make some into carnitas. They're great that way, and at least a nice textural difference from regular pulled pork.
I make my carnitas in the crock pot, but I always thought carnitas and pulled pork were basically the same thing, but carnitas had different spices and because of the different spices I never felt the need to smoke the pork shoulder for carnitas.
how do you fry them?
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In comment 15720796 pjcas18 said:
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I make pulled pork tacos all the time - and nachos and quesadillas and sandwiches - might be the most versatile meat to smoke.
this beautiful bastard hit the smoker at 6 am.
No joke, pj. I meant to make some into carnitas. They're great that way, and at least a nice textural difference from regular pulled pork.
I make my carnitas in the crock pot, but I always thought carnitas and pulled pork were basically the same thing, but carnitas had different spices and because of the different spices I never felt the need to smoke the pork shoulder for carnitas.
how do you fry them?
Two ways- cast iron pan or broiler. In pan, flatten a layer of pulled pork, 1/2 to an inch deep, and fry over high heat until bottom is crispy. If you like it ever crispier, flip and do other side also. Same with broiler.
I've made Mexican chili verde without beans, using pork, but not real Texas chili. I just copied a Bobby Flay recipe that I think my SIL and grandsons would like. You do anything as far as sides with it?
Just cornbread
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I've made Mexican chili verde without beans, using pork, but not real Texas chili. I just copied a Bobby Flay recipe that I think my SIL and grandsons would like. You do anything as far as sides with it?
Just cornbread
Is real Texas cornbread with or without corn? :)
Looks great pj
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In comment 15720231 Bill in UT said:
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I bought some pork tenderloin last week that I plan to make a Philly pork hoagie with, but not for a month, lol. Your corn inspired me- I've got a sale here, 8 for $1, but I didn't see anything coming up to make it with. Just noticed pork carnitas next week- I was going to do refried beans, but I'll make elotes, a favorite, instead with the corn. Thnx. I've made a cold salmon salad that might go well with mac salad, but I'm sure you'll come up with something. Have a great weekend.
Sometime yesterday when I wasn't around, my wife invited over 3 other couples for drinks/dinner tonight. She said they are bringing the apps and dessert but dinner is on us. Not a big deal but need to put together something that is easy and not time consuming.
Think I am going to do some simple grilling of marinated chicken breast and the corn again. It was pretty good the other night and nothing says summertime more than grilled corn on the cob. We have a big bowl of macaroni salad already we can use as another side. Maybe even grab a bag of lettuce in case someone wants to put the chicken over that.
Need to go to the supermarket and then the liquor store and stock up on some bourbon as I know this crowd...
lol, I'd go nuts if my wife invited people for dinner the same night. I need almost a week to do anything spontaneously.
No biggie, like I said I really only have to marinade and grill the chicken and corn and let everybody else cover the rest. You know I like simple because I am not good enough to cook anything complicated.
Got a big bottle of Woodford Reserve so the most important thing is already done :- )
Got a big bottle of Woodford Reserve so the most important thing is already done :- )
That'll take care of the guys, what about the ladies? Pardon me, I'm not being sexist, just old school.
That looks great! It would have been hard for me to not try a small slice at hour 5. How long was total cook time (pounds and temps)?
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Got a big bottle of Woodford Reserve so the most important thing is already done :- )
That'll take care of the guys, what about the ladies? Pardon me, I'm not being sexist, just old school.
Plenty of stuff in liquor cabinet and my little wine cellar is fairly well stocked too. The bourbon goes quicker with our crowd though. Thanks for reminding me to grab some white wine and put in fridge.
And ny wife and her friends drink their fair share of my bourbon in their old-fashioneds... :-)
And ny wife and her friends drink their fair share of my bourbon in their old-fashioneds... :-)
I hope you don't let them use the good stuff for mixed drinks
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I always like new ways to cook things I like. I'm now 5 hours in to my smoke.
That looks great! It would have been hard for me to not try a small slice at hour 5. How long was total cook time (pounds and temps)?
In the final hour now.
It's 8.5 pounds. I use the Aaron Franklin (MasterClass) method - smoked it at 270 for 3 hours then spritzed with apple cider vinegar, then kept at 270 for another 5 hours - spritzing it once every hour, then I wrapped it once the bark split and left it on for an hour wrapped still at 270 then still wrapped for the final hour on the smoker at 290. I want it just over 200 internal temp at the end of this final hour (it was 175 before I wrapped it). then it sits wrapped for an hour and then I'll shred it.
by hour 3 the smoke smell clears out and is replaced with a heavenly aroma that spreads through the entire neighborhood - in my mind I see people floating toward the smell like in the cartoons - it smells so good.
In the final hour now.
It's 8.5 pounds. I use the Aaron Franklin (MasterClass) method - smoked it at 270 for 3 hours then spritzed with apple cider vinegar, then kept at 270 for another 5 hours - spritzing it once every hour, then I wrapped it once the bark split and left it on for an hour wrapped still at 270 then still wrapped for the final hour on the smoker at 290. I want it just over 200 internal temp at the end of this final hour (it was 175 before I wrapped it). then it sits wrapped for an hour and then I'll shred it.
by hour 3 the smoke smell clears out and is replaced with a heavenly aroma that spreads through the entire neighborhood - in my mind I see people floating toward the smell like in the cartoons - it smells so good.
Open up a BBQ shack/free samples. : )
I have Franklin's Manifesto; which is great for ideas----your cook sounds spot on and looks like you know your smoker - Enjoy!