Nice ! Anyone else grilling or smoking meats this weekend? I have another pork shoulder on the weber today. JR sent me a txt last week , 99 cents a pound so grabbed two.
Got Lima beans prepping for long simmer, pulled ribeye from freezer, pulled a pork shoulder from freezer, and spent a fuck-ton of money at farmer's market this am.
Got Lima beans prepping for long simmer, pulled ribeye from freezer, pulled a pork shoulder from freezer, and spent a fuck-ton of money at farmer's market this am.
I smoked a hash brown potato casserole last weekend with my ribs. It took about 3 hours. It was great. The smoke made the top look brown like it was in the oven. I think I will add a bit more moisture next time.
.aaaaand it's done. Smokey and sweet and savory. Turned out pretty good for a first attempt at smoking fish.
Have the butt thawing right now, will dissect it later and get it drying for the smoker tomorrow. Also some ribeyes getting ready.
Unfortunately, my grandfather fell today and was airlifted from the small southern Black Hills town he lives in to the larger hospital in Rapid City. He was unresponsive, I am currently waiting for an update. He is very nearly 90 and lived a pretty interesting life including being one of the guards at the tomb of the unknown soldier.
Thanks, Craig. As of today he is off ventilator, on the morphine, and being made as comfortable as possible.
I take these moments to celebrate life, actually. Enjoying a fine whiskey plus I woke up at 4:00 AM this morning to stick a pork shoulder in the oven.
I spent six hours Friday building those "ham and motherfuckers" (what my dad calls that dish), by the way. Also had to teach the wife and kid how to eat true string beans - they found it endlessly fun to "squeeze" the good stuff out. I forgot how great they are. I grew up eating this stuff, decided recently it was time to get back to my roots as it were. My grampa was a physical fitness and nutrition buff his entire life, taught my dad, and vicariously me, a lot about how important it is to never eat the same meal twice - as long as it was colorful and varied. Obviously, a lot of his good advice fell on deaf ears - but I am getting better.
Buncha proud Irishmen (and ladies) right there. This was ten years ago already, wow.
This picture of your Grandpa and Grandma reminds me a lot of my passed away G&G (Mom's side). Farmers from Missouri and both from Irish immigrants. Seeing pictures of them really stir up all sorts of great memories!
You can see the crust forming. Yes, you burn the butter in the process. It doesn't smell great cooking, but the butter is all discarded and you end up with an amazing crust on the steak, as so:
= 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."
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First time smoking salmon, waiting for it to dry at the moment.
.aaaaand it's done. Smokey and sweet and savory. Turned out pretty good for a first attempt at smoking fish.
Have the butt thawing right now, will dissect it later and get it drying for the smoker tomorrow. Also some ribeyes getting ready.
Unfortunately, my grandfather fell today and was airlifted from the small southern Black Hills town he lives in to the larger hospital in Rapid City. He was unresponsive, I am currently waiting for an update. He is very nearly 90 and lived a pretty interesting life including being one of the guards at the tomb of the unknown soldier.
Damn.
I take these moments to celebrate life, actually. Enjoying a fine whiskey plus I woke up at 4:00 AM this morning to stick a pork shoulder in the oven.
I spent six hours Friday building those "ham and motherfuckers" (what my dad calls that dish), by the way. Also had to teach the wife and kid how to eat true string beans - they found it endlessly fun to "squeeze" the good stuff out. I forgot how great they are. I grew up eating this stuff, decided recently it was time to get back to my roots as it were.
My grampa was a physical fitness and nutrition buff his entire life, taught my dad, and vicariously me, a lot about how important it is to never eat the same meal twice - as long as it was colorful and varied. Obviously, a lot of his good advice fell on deaf ears - but I am getting better.
Buncha proud Irishmen (and ladies) right there. This was ten years ago already, wow.
There it is.
I am doing food for Christmas gatherings this year, got started this weekend. Four racks, 10# of chicken quarters, and 14# of sausage.
Aged strip steak - carved off primal cut all by myself.
De-boned leg of lamb, seasoned and ready for the broiler tonight.