Let's do this.
Nothing too fancy here, sometimes burgers are the right thing to do.View attachment 1592
A yoshida marinated chicken breast and some pineapple rings, makes an easy and delicious burger View attachment 1593
Some mozzarella on top and some red onion.
Next up dessert.
The players:View attachment 1594
Two and half cups of fresh blackberries, a cup of butter, a cup of rolled oats, a cup of flour, and just under two cups of brown sugar. View attachment 1595
Mix up everyone but the berries, till the butter gets down to little 'pea' sized balls. Then take half the mix out and throw the berries in, and the other half of the mix on top. View attachment 1596
Contd.
Plated with some mac and cheese and un sauced tips.
These were done exactly how I like em.
I good bite with a slight pull. I've learned after these I'm not a big fan of brown sugar on my ribs. I brought some to work to give to a co worker tonight and he said he loved them. Must be doing something right!
Today I cooked some cod. Inspired by Scallywag's cook last week I made rice stuffed bell peppers as side dish. I mixed rice with chopped tomatoes, onions and scallions, salt, pepper and grated cheese. The cod was seasoned with salt and vanilla pepper. The leftover rice was heated on the Louisiana as well.
Onion, Garlic, Imitation Crab Meat, and BP Desert Gold seasoning into the mini-prep to be processed...
Then into a mixing bowl with the chive and onion cream cheese...
Time to chop the Macadamia nuts...
After a few hours of the fillets marinating in the Soy Vay Hoisin Garlic Glaze it was time to stuff. First given a light coating of BP Desert Gold seasoning...
Cream Cheese filling in place and topped with crumbled bacon...
The Salmon was really good for farm raised. Moist, flaky, and the flavors really paired well together. Although not a huge fan of Tilapia it was also really good!
Friday Night Dinner For One
Wife is out of town. I get to make MY menu!! First of all, it’s BURGER TIME!! I took several pounds of 90/10 GB, added diced shallots and some Annie’s Garlic EVOO. Next I seasoned the meat with some Double Secret Steak Rub.
Formed a bunch of slider burgers for later use this week.
I made one BIG BURGER for me! I stuffed it with some nice blue cheese chunks. It is headed for the MAK, along with all the slider burgers. I used hickory pellets to cook everything.
Here’s my dinner plate. The BIG BURGER on a grilled ciabatta roll, some garlic and herb flavored hash browns, and some ceviche de camarrones with sliced avocado.
My Bourbon Bacon Marmalade ready to be added to the top of the burger and the hash browns.
Now that is a meal!! That Bourbon Bacon Marmalade was really good on the burger as well as the hash browns.
An inside look at the burger. The blue cheese melted nicely.
Almost done! It was a lot more than I thought.
DONE!!!
Do I have room for dessert? Well, just a little room. I’ll have a glass of moo juice and one Dark Chocolate Covered Peppermint Joe Joe from Trader Joe’s.
Now that was a good one person meal. I wonder what I can have the Bourbon Bacon Marmalade on tomorrow.
Doing three favors on one kabob. Bacon wrapped sirloin, bacon wrapped BBQ chicken, and bacon wrapped stuffed mini peppers. Notice a theme? Everything's better with bacon! I decided to cook each item individually then combine on the kabob at the end because they each have different cooking times and methods.
First the sirloin players (forgot to take pics of the players for the other two before prepping them)
Thin cut top sirloin made into strips and pinwheeled with bacon. Dusted with coarsely ground black pepper, salt, sugar, onion powder, garlic powder, chili powder and chipotle pepper. Thought I'd start those indirect and move them to the grillgrates for finishing.
The chicken portion started as thin cut chicken breasts. Once again pinwheeled with bacon, but this time sprinkled with turbinado sugar, white sugar, kosher salt, fresh coarse ground black pepper, paprika, onion powder, garlic powder, chili powder, cumin, coffee, cayenne, red pepper flakes, and Chipotle powder. Cooked the entire time on the grillgrates and basted at the end with my Jim's #3 BBQ Sauce.
Finally the stuffed peppers, packed with cream cheese, ground sausage, a little white cheddar, sprinkled with the same rub as the chicken and then wrapped in bacon. Cooked indirectly.
Finally, all three combined on skewers, garnished with watermelon balls, zucchini, mint, basil, parsley (all from the garden) and placed on cucumber pedestals ready to be served!!! Included three different varieties of BBQ sauce just in case someone wanted to dip.
Today I grilled a whole chicken on the rotissery of my Weber kettle. The chicken was seasoned with Blues Hog Dry Rub and Stubb's Chicken Rub. I smoekd it with two handsful of maple pellets which I put in an alufoil pouch on the coals. Side dishes were corn on cobbs and cornbread muffins cooked on the Louisiana CS-450.
Split chicken breasts were EIGHTY cents a pound on Friday, so I grabbed a cart and stocked up.
(57 pounds worth)
Got home and piled them into the freezer. Pulled about 35 or so pounds out last night to start thawing.
And here we go..
I skinned about 2/3rds of them, and left the skin on the rest. Everybody got painted with Sriracha, and the top rack got a heavy dusting of Head Country. The bottom will just get smoke, and whatever drips off of the top layer.
The Traeger wanted to play, so we loaded him as well. Those got some basic Williams BBQ rub.
Both pits are running at 250°, so we'll check back in about 2.5 hours.