I am feeding a crew tomorrow, though. Prime rib and a ham.
We're doing a similar thing for Christmas: 'Turkey Ballantyne', or two breasts rolled with cranberry stuffing. Weighs about 2.5kg. Rubbing with butter, covering with bacon then foil and roasting on a rack.
I just fired up my smoker. Gonna smoke a pair of pound and a half pork tenderloins (thought I bought one 3 pound tenderloin until I open the package and found out it was two LOL) . Rubbed them early this morning with my favorite pork rub recipe, a sweeter rub because the wife and kids don't like spicey. I've only done ribs and pork butts before this. Hoping everything I've read on the internet about these being super easy to smoke is true. I have a remote internal temp probe
I love papusa's! We had a Salvadorian restaurant on my street, I used to get tacos from there, then saw a pupusa, was like what's that? Got one, frickin awesome!! Now I make them at home, but haven't tried replicating that slaw. You got me wondering.....👍🏻
I just fired up my smoker. Big storm is coming but I don't care. Gonna smoke four medium sized pork tederloins. My personal rub receipe is slowly evolving. Now more brown sugar and smoked paprika and less onion and garlic powder, and less salt and black pepper. I like the newer flavor and the wife and kids don't complain about it being too "spicy" or too "hot" (I use to use some ceyenne and chilli pepper).
Was gifted some of my favorite disteller rye and a steak for Christmas, took the afternoon to prepare and enjoy. Was possibly the best steak I've ever had.
@joeybutts said:
Was gifted some of my favorite disteller rye and a steak for Christmas, took the afternoon to prepare and enjoy. Was possibly the best steak I've ever had.
That looks amazing!
= Howard Stark: "This is the key to the future. I'm limited by the technology of my time, but one day you'll figure this out."
Comments
Ribeye, destined for reverse sear. Smoke em til ~130 then use my newfangled Searzall to crust em up.
I am feeding a crew tomorrow, though. Prime rib and a ham.
We don't have it too often, but a nice eye fillet roast, marinated in honey, brandy and dark balsamic vinegar: delicious!
Geoff
We're doing a similar thing for Christmas: 'Turkey Ballantyne', or two breasts rolled with cranberry stuffing. Weighs about 2.5kg. Rubbing with butter, covering with bacon then foil and roasting on a rack.
Wine sauce to finish.
Should be very nice and no waste!
Geoff
With that weight, I suggest sear and seal both sides on the grill to get flavour and colour, then into the oven.
That will be a thick piece of steak so it might be hard to do it on the grill, depending on whether you want to cook it rare or medium rare.
Geoff
La casa de Richards a few nights ago:
Lunch.
We had gorditas today, almost the same, but did not take a pic.
This is sweet! Gonna make one for Mrs.
I love papusa's! We had a Salvadorian restaurant on my street, I used to get tacos from there, then saw a pupusa, was like what's that? Got one, frickin awesome!! Now I make them at home, but haven't tried replicating that slaw. You got me wondering.....👍🏻
Brisket, beans, and corn bread today! Had to cut the brisket down as it was too big for the kettle
Harry Soo showed how to bend a brisket to fit in a bullet smoker at 12 minutes
Today I made churros.
That storm is currently dumping a ton of white shit on us.
it stared an hour back here
Stay safe my midwest audio brothers.
Just finished clearing the driveway, looks about 6".
Was gifted some of my favorite disteller rye and a steak for Christmas, took the afternoon to prepare and enjoy. Was possibly the best steak I've ever had.
That looks amazing!