Hey Deb, what will you be looking for in entries? Big photos? close ups? pit pics? commentary on how it was cooked with recipes? What will turn your head as the contest judge?
Hey Deb, what will you be looking for in entries? Big photos? close ups? pit pics? commentary on how it was cooked with recipes? What will turn your head as the contest judge?
Have fun.... details if you want or not if you don't....... don't think it's too simple or just another pork butt.....don't overthink it --- just have fun and post your weekend cook.
Smoked a butt on Thursday night / Friday. I am always looking for things to try with the pork. It's a cold rainy weekend here in Central California so Pozole (a Mexican pork soup) sounded good.
Cooks gotta eat, made up a sandwich and grabbed some of the wife's roasted red potato salad. Used Scotts Sauce on it, that stuff is a killer vinegar based sauce!
OK Back to work, Put about 2lbs of pork in a stockpot
Added onions, cumin, oregano, salt, and pepper
Covered in water and simmered for about 30 minutes
While the pork was simmering roasted up some green chiles
Very very nice! I have a pulled pork soup on the grilling gallery that you may want to try also Pulled pork makes the best soup.......and sammies...........and tacos....and......on and on and on
Another busy weekend. The wife picked up some Salmon fillets and wanted them smoked. I had some Poblano chiles and also had some left over Snow crab that needed to be used, so I thought I'd try some crab & cheese stuffed rellenos.
I started out by Fire roasting 6 Poblano Chiles and used some Jack Daniels Oak Pellets in a foil pouch for smoke flavor.
While the Chiles roasted, I cut up some red skin potatoes, coated with a little oil and some homemade ranch mix. The Poblanos were pulled off & the potatoes went right on to start roasting.
While the potatoes were roasting I made a Sweet & Spicy Dill rub for the salmon using brown sugar, dill, a little sea salt, black pepper & red pepper flakes.
The salmon was coated with the Brown Sugar Dill rub and placed on frogmats in the smoker at about 300° for about an hour. I filled the smoking pot with Apple Pellets and added to the fire for smoke flavor.
Now some folks would cringe at smoking salmon for an hour, but trust me, the brown sugar makes a glaze that seals the Salmon and keeps it moist.
While the Salmon & Ranch potatoes continued to cook, I removed the skins from the poblanos then made a crab stuffing using the left over Snow Crab, some cream cheese, Monty Jack cheese, Roasted Red pepper & Chives. The poblanos were dipped in a beer batter then fried up.
The Salmon was served on a bed of rice with some dill & Parsley. The Ranch Potatoes & Crab stuffed Rellenos were served along side a garnish of steamed buttered cabbage with fresh cracked Black Pepper.
The Crab stuffed Rellenos were soft, warm, creamy and slightly sweet from the snow crab. The Salmon had a sweet smokey glaze and the fish itself was moist & had a delicate but deep smoke flavor from the Apple wood smoke. The hint of dill in the Roasted Ranch Potatoes completed the meal's flavor theme very well.
Nothing like the other entries. Just a all night brisket. Used a cast iron pan with water and others food items steaming below. Saw a post that Cowgirl does something like this but with the brisket in the Pan? Anyway trimmed the brisket smoked all night at 200º and then in the oven wrapped in foil until the brisket was 195º should have cooked to 203º.Made great sandwiches. Took it to a friends to watch the final NASCAR race. View attachment 136
the MAK set for the night View attachment 137
Ready to come off in the morning View attachment 138
Wow, they are all awesome! Carter - the soup looks great, I like that Scott's sauce on my pulled pork too. Tent - the relleno, salmon, potatoes are great - I wish I could eat one of the rellenos. Jim's brisket looks great.....
but since I have to pick one...... I keep going back to the close-up picture of Squirt's brisket plus the turkey is gorgeous...... so this weeks winner is Squirtthecat