5/13/2017 – These beans started out for five hours under the pork shoulder whose journal entry is here. They like the shoulder took 12 hours to get tender and then not much. I will not try this again. This could never be as good as our ham-bone-stock beans. Continue reading
5/13/2017 – The shoulder turned out fine. The flavor was good but it took 12 hours to get done. The meat was moist and Kelley raved about the bark. I pulled out the large chunks and she pulled them apart with forks. It tasted good. The time in the smoker was over a pan of pintos so maybe that moist beginning made a difference in the time. Continue reading
May 7, 2017 – This is the fourth cure with a cleaned up brisket to make corned beef for Rueben sandwiches. Used the same marinade/cure ingredients. The meat is clearly solid deep red after the cure. Used a lot less rub for the smoke. This cook turned out great. Even when we thawed part of the flat on Oct. 15, 2017, after being vac packed, it was very flavorful with a deep red color. Made great Reubens.
First made on May 6, 2017, to have with fried catfish. Very flavorful and more zing (not hot) than store bought. Continue reading
Good breading. Seemed a lot like what the real fried fish restaurants serve. Should try this again.
May 6, 2017 – T-Bones steaks (large, 3/4″ thick) reverse seared on the Weber with SnS with Jack Daniels Barrel wood chips and fresh corn on the cob turned out good but note medium-rare like Mary likes. Continue reading
From Chef JJ:
Lay paper to form a diamond bottom point toward you. Brisket in the center, horizontally corner to corner. Fold bottom point over meat to cover. Fold in side points to center. Roll the package away from you to top point. You are wrapped….JJ
FOR THE REMOULADE:
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon Sriracha
- 1 tablespoon capers
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 shallot, coarsely chopped
From http://hostthetoast.com/crab-cakes/ where he says “The recipe for the remoulade was adapted from Food Network Star Jeff Mauro, and it is perfect for any type of fried seafood.”
Ingredients
- 1 28-ounce can whole tomatoes, drained
- 1 small onion roughly chopped
- 1 clove garlic roughly chopped
- 1/2 cup cilantro mostly leaves, discard thick stems, but thin stems are ok
- 1-2 chipotle peppers from can
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Place all ingredients into food processor or blender and blend until desired consistency. Taste salsa and, if necessary, adjust seasonings or ingredients. Serve as a condiment or as a dip with tortilla chips.
My Idea – Use fresh tomatoes. Put them, garlic and quartered onion in oven to roast until charred on the edges.
http://allrecipes.com/recipe/24626/roasted-tomato-salsa-i/
INGREDIENTS
1 pound roma tomatoes, halved
1 teaspoon Kosher salt, plus more to taste
1 medium jalapeño pepper
2 medium cloves garlic
1/2 medium white onion, peeled and quartered
1/3 cup finely chopped fresh cilantro
2 teaspoons freshly squeezed lime juice (about 1/2 a lime)
Sugar, to taste
DIRECTIONS
1. Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
2. Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.
3. Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in the refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.
From http://www.seriouseats.com/recipes/2012/05/roasted-tomato-salsa.html