soft pretzels, the Amish way. Used a bag of mix we bought on our honeymoon that I unfortunately can't buy online. It's like being back at kitchen kettle village, with maybe a touch less butter. The youngest audibly moaned when she bit into the one she made.
Campground food.
Homeground chuck burgers on the Weber, I gutted the Blackstone grill and converted it to a fryer.
Gorgonzola cheese on my burger, cheddar on the others.
Our "Bakery Fresh" buns were moldy. Luckily, the bread wasn't.
The view isn't bad.
I just pulled some sourdough zucchini bread out of the oven.
Smoking a pork butt today, day started nice and sunny but then it started raining and temp dropped to 70!
Got rid of the smoker so its my first time doing a smoke in the Weber Kettle. Coming out better than I thought.
In reply to Slippery :
The kettle will do a fine job for you.
I only use my offset for big cooks, and my bullet when I'm smoking bacon.
The Weber does everything else.
In reply to Justjim75 :
That chicken looks great! I tried looking for Project Hotel Fried Chicken and came up blank. You have a recipe or a hint on were to find one?
Buddy just started a wood fired pizza trailer so we've been experimenting with daily specials. White pie with italian sausage, Buffalo ranch/hot honey, ricotta and pickles was a success... disappeared quickly.
No food porn I'm responsible for, but yesterday at the Farmer's Market are veggies etc. PLUS food vendors. I love Jerk Goat but they were out. The husband wife team are Jamaican and also make a hot sauce. I bought the one below which is Mango and Scotch Bonnets. It's got a bite! He gave me a 1oz. cup of his new stuff to try, cannot sell it until NYS and FDA approval, but it's VERY nice. Granny Smith apples and Habaneros. I asked "You guys got apples in Jamaica?" He started to explain when his wife laughed from the back and said whatever they're called there, not apples. Botanically they may be apples but the look like string beans or Serrano peppers. She's rocking back and forth laughing her butt off about the apples.
The new sauce is good, not as hot, almost sweet, we had it with steak tips last night.
Angry Jamaican Hot Sauce.
Scratch ramen with broth boiled down for ~6hrs. I did not forsee the jammy tea eggs being the biggest pain in the arse.
Pad Kee Mao with chicken thighs.
Just finished up a batch of sausage.
Close to 30# of breakfast and about 10# of Cajun with hot cheddar.
Last night was shrimpburgers and fries.
In reply to SaltyDog :
Interested to hear how the shrimpburgers are made? Lots of binder, bread crumbs, and fat?
On the subject of circular-form-factor seafood, here are some waffled crab cakes (with homemade tartar sauce)
Recipe from Skinnytaste. Kind of fun to cook in the waffle iron.
In reply to 84FSP :
2# of shrimp and 3/4 cup of mayo then rolled in breadcrumbs.
I used panko that I ran through the food processor.
Then I took a big handful of the raw shrimp and processed into a paste.
Added 3/4 cup of mayo, a couple tablespoons of old bay and pulsed a few more times until incorporated.
Then I added the rest of the raw shrimp and pulsed a few more times.
You want to see chunks of shrimp, about 1/4" or so.
Then patty it up, roll in the breadcrumbs and fry in a skillet or griddle.
I don't think they'd hold together on a grill.
I'm making them for father's day at Dad's request.
At 87, I'll let him have whatever he asks for!
Pork shoulder and bologna on the offset today.
We're getting close to pig pulling time.
Boneless, skinless chicken thighs and Yukon Gold taters.
Chicken seasoned with Plowboys Yardbird and the taters with Montreal Steak seasoning.
Not yet food, but its gonna be food. Delicious delicious food.
Happy Fathers Day!
In reply to Slippery :
Lucy you got some 'splaining to do! Or at least a recipe to share...
In reply to secretariata (Forum Supporter) :
Lol, here you go:
Get some skirt steak, lay it flat and smear it with basil pesto. Then add some provolone and prosciutto on top. Roll them like pinwheels and skewer them so they don't come apart. I just season them with sea salt, but be cautious because the prosciutto is salty already. Sear them on each side over coal and then indirect until they are to your liking.
I prepared a couple of salsa or whatever you call them.
#1. Charr some green onions and cut them with garlic. Then add the juice of a lemon.
#2 chop onions very small, I mix yellow and red. I let them sit in some red wine vinegar to take the edge off while I chop the rest of the stuff. That would be red peppers (or whatever color u got), tomatoes (remove the seeds), italian parsley. Then mix it all with the onions and add some more red wine vinegar and olive oil. (I usually use a ratio of 2:1 oil to vinegar or 3;1).
Enjoy :)
This is what was on the menu this past week:
Tacos:
Nachos:
Sunday's breakfast:
Last nights pizza:
Whenever pork loins go on sale, either the GF or I pick one up and turn it into pulled pork. We use the pulled pork in many dishes, though mostly tacos, nachos, and in a ragu sauce that mimics cinghiale.
The breakfast was the usual Sunday breakfast, but as the highland games were the day before and there was a British butcher, I managed to snag some black pudding and a few scotch pies. Unfortunately my brother ate most of the pies and I only ended up with one piece of balck pudding which promptly crumbled when I went to heat it up.
And the pizza is done on a pizza stone on the bbq. I've slowly figured out how to make it work, though it's still not perfect. One thing I can say is that using tipo 00 flour makes a huge difference in the dough.
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