OK Better late than never, had a crazy weekend so I didn't have time for any epic cooks. Weather was great yesterday (low 70's) so we decided it would be nice to dine outside with some salmon sandwiches.
Here we go:
First needed some bacon for a topping onto the MAK @275
Seasoned up some salmon with Susie Q Red, fresh pepper, and garlic olive oil
Onto the MAK running @275 with Oak
Onto the spread (the key to any good salmon sandwich) Mayo, sour cream, fresh basil, dill, capers, and some white wine vinegar all into the food processor
Funny last night she told me that everyone would want the salad recipe! Here it is:
2 C uncooked penne pasta
1 C cubed Havarti or fresh Mozzarella cheese
1/4 C oil packed sun-dried Tomatoes chopped, drained and 1/4 cup oil reserved
1/4 C oil packed artichokes chopped
1/4 C sliced olives
1/4 C chopped Italian parsley
1/3 C good balsamic vinegar
2 tsp packed brown sugar
1/4 tsp Salt
Cook & drain pasta. Rinse with cold water and let cool.
Mix pasta, cheese, tomatoes, artichokes, olives, parsley in a large bowl. Mix reserved oil and remaining ingredients. Toss with pasta mixture. Cover and refrigerate at least 30 min or until chilled
D'Artagnan Heritage Berkshire Breed Frenched Pork Racks
Costco had these Berkshire pork racks on sale last week. I rubbed it with garlic olive oil, crushed garlic, & Big Poppas Double Secret Rub. Towards the end of the cook gave it a little Cherry Balsalmic Vinegar brushing. Cooked on the Memphis Pro at 275 degrees until 150 degrees internal temp. Served with some homemade baked beans, cole slaw, & snap peas. This turned out very juicy & flavorful. Was a hit with the family.
Thought I'd be months away from actually submitting a competition post . I'm putting forward my 1st entry with humility and trepidation Figure if nothing else it bumps up the count so the winner gets the prize and the post gets me closer to "Senior Member"
BBQ Short ribs
Fresh from the store
Oiled and rubbed
Sunday late morning on the smoker
After 2.5 hours of 250 degrees + 1 hour of smoke (I'll smoke first next time)
Off the grill and ready to tent with foil until dinner time
Dinner time! My wife and son gave me the usual eye roll as I took pictures of dinner.
Close up of the best rib.
I got some nice tips from my posts on the gallery of how to improve the cook. Hopefully it's a friendly competition here and y'all can give me tips on my contest competition.
This weekend was super busy so supper was humble but good.
I took my last package of homemade smoked kielbasa from the freezer.
Cut up the sausage along with some onion and threw it in a dutch oven along with a few cans of beans, some homemade Jack Daniels BBQ sauce, brown sugar & and other seasonings. I added most of a beer for more moisture.
I gave it a good stir and put it on the grill with the pellet pouch (Pecan pellets).
On a cold winter's day there's nothin' like a bowl full of good hot comfort food.