Have a favorite recipe that's always a hit with family and friends? Share it with us!
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#166 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Here this should cool you off.
I bet it weighed at least fifty pounds or more. Sweet too. I like salt and black pepper on mine. IMG_20190908_877.jpg IMG_20190908_2285.jpg |
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#167 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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How was that melon?
I did finish and everyone enjoyed the food. ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]()
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Rob |
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#168 |
Tomatovillian™
Join Date: May 2008
Location: DFW, Texas
Posts: 1,212
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What a feast! Is that a plancha insert on your grill? I need that!
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#169 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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Those are GrillGrates, they use them for the steak cookoffs. You can order by length and they make custom grates for some models of pits. They're a little pricey but I use them all the time and worth the money. They will also come with that spatula to make flipping easy.
https://www.grillgrate.com/shop-by-length/ This is talking about gas grills but they also work on charcoal.
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Rob |
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#170 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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The melon is one of the sweetest ones I've had in a coons age.
Less than six bucks too. |
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#171 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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By the way everything looks good and glad to see you using corn tortillas.
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#172 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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Thanks, I like those better than flour. I need to find a holder so they hols the taco shape after I roast them on the grill.
__________________
Rob |
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#173 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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I played with the pellet smoker while being lazy for most of the day.
Cooked a rack for 4.? hours unwrapped dry style except a few spritzing and reseasoned the last 15 minutes. ![]() Even the scooby snacks were good! ![]() Threw together a simple vegetable medley Au Gratin with a white sauce and cheese, baked a while then under the broiler ![]() Made a rice dressing mix for sides ![]() Sliced ribs after resting a bit ![]() Finally made a plate with rice topped with that dressing mix and a little hot sauce for good measure and some Head Country Apple Habanero BBQ sauce for dipping. ![]() The ribs were on point, perfect chew ![]() And that Au Gratin was creamy and delicious, it had a holiday flavor due to me adding a dash of pumpkin spice to the cream sauce! ![]() ![]()
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Rob |
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#174 |
Tomatovillian™
Join Date: Dec 2010
Location: Pewaukee, Wisconsin
Posts: 3,149
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Gosh, you sure do know how to make me drool.
I wanted to run the smoker today to try out a turkey, but it was snowing and I did not want to deal with that so I had Eggplant Parmesan instead. Sigh........
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~ Patti ~ |
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#175 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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I made a small batch of tasso and it came out fantastic.
![]() ![]() ![]() ![]() Ingredients: 1 pork butt sliced into 1" x 2" strips andouille seasoning, I used Targil's from Opelousas, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below. For the cure: 1 cup of brown sugar 1/2 cup of salt 1/2 cup of white sugar 1 tsp of cure #1, prague powder #1 1 gallon of water Directions: mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days. After 2 days of brining, rinse meat to remove brine and pat dry with paper towels. Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge. After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil Hang in smoker and let air dry for an hour then start smoking Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165 Remove and let cool to room temperature Vacuum package and freeze till needed. Here's a short video of the process, sorry about the lighting. https://www.youtube.com/watch?v=iXZ3...ature=youtu.be
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Rob |
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