Habitat for Humanity, that is.
The company I work for is sponsoring a Habitat build w/ $$$$ and volunteers. I'm not a hammer swinger, but I said I'd kick in a pile of pulled pork for one of the build days. Today, around 12 hungry volunteers are laying the flooring. So here is some lunch...
Fired up the AMZN pellet smokers (one in the nose cone, and one in the firebox), and got busy smoking a bit of cheese in Blue October. :cool:
Pepper Jack, Colby Jack, Medium Cheddar and a small hunk of Gouda.
In we go. They look kinda lonely in there.
No fire going, so the...
Autumnal Equinox. 41° out by the pits. Let's get some comfort cooking, shall we?
Smoky White Chicken 'Chili' (bean soup for the purists)
(ignore the chicken broth, I'll explain in a bit)
Open and dump all the red stuff in, add Cumin, lots of garlic and White Pepper.
3 STL spares, membranes zipped off, and rubbed up with Chicken Rub #5. (a Jan's Rub derivative)
In the Traeger at 245-ish°. They are pretty fatty, so I'll flip them part way through the cook to render some of that out.
I'll trim off the flaps for tasters, and the racks are for the...
Got a little care package from Kristen and the warehouse gang.. (Hasty Bake goofed up part my order, but she took care of it Toot Sweet!)
So let's put it to work, shall we?
2 butts out of the freezer, some Mango Hab Rib Candy, and a dusting of Head Country.
Running low on turkey...
Remnants of Isaac are moving across the Midwest this weekend, so we are getting some much needed rain. 5.6" reported in a little town just SE of us overnight..
I've got 56 pounds of ribs to smoke, so you gotta do what you gotta do.
2nd in command is less than impressed. ;)
... he thinks he can cook 50 chicken halves.
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...
Julia would have been 100 this week. This one is for her.
Chop up the vegetation and pile in a brownie pan. Season with some Money rub.
Tuck some butter inside of the bird, along with some more Money, and truss. Rub the entire critter down with 2T of butter and nest in the...
Believe me, those $5 "thanks for participating" vouchers will add up!
I've been hoarding them for a year, and decided to cash in late last month..
200 pounds of pellet! (mix of Hickory, Cherry and Oak)
Big Poppa rub assortment, some SOW marinade, some Carolina Treet, and a jar of...
A.K.A. Standing on the Shoulders of Giants!
Ok, I stole these methods from Tenthunter and Chili Head
Keta (known as chum, or dog) salmon and some TJ's Soy Vey.
Nice glaze, and on the top rack of the MAK on smoke.
On 'Smoke' for 30 minutes.
Meanwhile, blast some little yukons in the...
Ok, I had a bunch of grand things planned to cook this weekend, but we've got a flu bug working it's way around. And with 3 of us in 1500 sq/feet, it doesn't take long before 'tag, you're it!'
Let's go simple, shall we.. :eek:
The flavor elements.
The star of the show. Grass fed Bison from...
A buddy of mine and I went up to a big cookout (Smoke Out) in Iowa this weekend.
Surveying the food that was cooked/being cooked, we decided a tri-tip was in order. (I had carried 3 frozen CAB ones up for the host)
After we move some meatloaf pans and chuck roasts out of the way, onto the...
I'm heading to a 'Smoke Out' up in Iowa, so I cleaned out some leftover smoked chicken and some canned stuff for the Mrs and MIL to chow on until I get back.
Up top is a 2 corn (one regular, one creamed) & broccoli casserole, with a box of "Chicken in a Biscuit" crackers to bind it together...
2 ways. :cool:
Tatonka Dust on the left, Tabasco Buffalo on the right.
Oiled up with some Red Pepper Annie's EVOO and get dirty.
Into the Traeger at 255° or so. They were still frozen (duh moment..), so we'll check back in an hour.
Shouldn't be hard to tell apart. ;)
MIL's birthday is today, and I've got the MAK fired up for a week's worth of good eats.
Start with a 9 pound turkey boulder (boneless) and some Sriracha.
Schmear. Skin on the bottom to protect from the direct heat. We toss it out anyway.
Almost forgot the extra smoke! Fire in the...
100+° most of this week, so I've taken a few things 'outside' to bake so we don't heat the kitchen up any more than necessary.
Scratch peach cobbler.
Leftover pulled chicken/pulled pork 'pie' with spinach and mushrooms. (and some Cajun Garlic-ed up Bisquick to bind...
So somebody gave me a bottle of this, and I just found it. :o
Added a 3.75lb hunk of pork loin, and let it swim in the fridge for about 4 hours.
Rubbed with a bit of this.
And onto the MAK at 235°.
Kind of an ugly brute. We'll see how it tastes. :cool:
Getting my Cajun-self on today...
As always, a hat tip to the Seemore's for the original version of this.
The mix. I retired my year old jar of jalas, so I used the drippings we save from the bottom of Wickles Pickles jars. Same effect, different pepper. ;)
Stir stir stir.