Carabba’s Bread Dipping Spice Mix ToTry

Posted on by August 14, 2018

1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 cup extra virgin olive oil (or as needed)

Directions:
Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over.

Pork Butt with finishing sauce, Corn on the Cob & BB Ribs

Posted on by October 9, 2018

Trimmed fat from the almost 10 lb. butt and ended up with a large loose flat and the point. Rubbed it with 5POGS. Put it into the 250-degree preheated MES with the ChefMasters pellets smoking in the Amazen tray.

Corn on the Cob – After it had been smoking for about 3 hours I inserted the whole corn on the cobs with no sauce or seasoning and smoked them 1 hour. When they well pulled they had almost no smoke color on the kernels. Sauce for the smoked corn was 2.5 T of butter and 1 t of Kitt’s Creole Seasoning. Smoked the 4 shucked cobs for an hour–until some kernels dimpled–then brushed on the seasoned butter.  After brushing onto the cobbs 30+ min before eating they were still mild. They seemed to be done but were not spicy.

Ribs – Put the BB RIbs in with the Butt and left them until the bones were protruding maybe 1/2″ and it passed the bend test. They were dried out too much but had a good, smoked bark. Should have pulled after 3 hours and finished wrapped in the oven.

Finishing sauce was made with the drippings caught below the two pork pieces and the ribs. Added an equal amount of ACD (about 1.5 C) the 1 rounded teaspoon of Kitt’s creole seasoning. It was not spicy but it was flavorful.

Butt – The butt turned out good with a spicy bark.

Pork Butt “Quicky”

Posted on by July 21, 2018

Did not start this early as usual so raised the MES temp to 260 and let it roll. Butt was cleaned of a lot of fat and ended up in two thin slab, rubbed liberally with 5POGS.

1:00 PM – Put the butt pieces into the MES that was preheated with the Amazen tray with ChefMasters Blend smoking. The MES temp stayed in the 265 range for the entire cook. Had a steady stream of TBS.  That temp was higher than past smokes where it was set at 260 and oscillated around that level.

6:00 PM – IT is 185 in the thickest part of the thin slab.

7:30 – Still at 175 in parts and nothing over 195. Ate the thin part anyway and it was well done. Need to check the thermos.

Shrimp Stock

Posted on by July 7, 2018

7/7/2018 – Boiled heads from 7 lbs. of mixed shrimp from Kemah and added spices inspired by Kit Whol’s recipe on page 83 of our copy of her book titled New Orleans Classic Seafood.

Ingredients

  • Heads from 7 lbs of mixed shrimp
  • 2 green onions corsley chopped
  • Center small stalks and leaves of celery
  • 1 large bay leaf
  • about 1t of dried thyme
  • Our black pepper; about six hard shakes

Brought to a boil and simmer for about 2 hours

Prime Steak Reverse Sear

Posted on by August 12, 2018

7/2/2018 – Dry-brined a 1-1/2″ thick Prime Steak from HEB 48 hours ago. This reverse sear turned out great largely due to a good Prime steak.

  1. Pulled from refer an hour ahead to warm a bit and to add a good layer of fresh coarse ground black pepper.
  2. Put it into the Weber Kettle with the Slow-N-Sear with about 10 Kingsword charcoals and a piece of pecan for smoke.
  3. Monitored the IT with the ChefWorks and when it reached about 100 added maybe 20 burning charcoals.
  4. Seared it flipping twice until the IT was 130.
  5. Wrapped in foil and let rest for maybe 10 minutes.

Mary said it was very good. Medium rare with good grill flavor on the outside and moist pink middle and no grey areas between the inside and outside.