Summertime...Barbeques, Grills & Smokers!

I'm not familiar with breakfast tacos, but it sounds good. Tell me how you do them, if you don't mind. Do you use hard or soft taco shells, use eggs with them?

 

I use flour tortillas and egg, sausage maybe bacon. It really all depends what I have around the kitchen but that would be the basic ingredients. Since I have some left over sliced tomato and onion I'll probably dice that up and throw them in there. I actually woke up early to make homemade tortillas which I've never done before.

 

I wouldn't normally put that much stuff on but the tortilla looked big enough. It ended up ripping in half but it was good non the less.

 

Looks good, try replacing the sausage with Chorizo (the Mexican type, not the spanish type). That is my all time favorite breakfast burrito/taco)

 

Chorizo tastes good but I can't eat it anymore after reading the ingredients/parts list.

 

You're just not trying hard enough.

 

You should give Scrapple a try. It is fantastic.

Not a cook, but had an impulse purchase this weekend. I found a matching mini kamado to go with my full sized guy. It was discontinued in black and I got it for near 50% off last years retail. Meet Junior.




Yesterday did a 9 hour boston butt on a single load of charcoal. Seasoned with a wild cherry chipotle rub I made and smoked with Cherry wood. Here is a pic about the 8.5 hour mark. Not the best bark, but a fantastic tasting piece of meat.

 

Looks delicious

 

Easter dinner on the offset. The shoulder's been on for about 5 hrs., the St. Louis rack and turkey thighs just dropped. Some sausage will go on a little later. Homemade slaw, german potato salad, and Carolina BBQ sauce will round things out.

 

Had some good Angus sirloin today...despite the constant snow/showers.



Cooked 10 minutes a side...yielded a nice medium well. My wife's was on the side and cooked rare...I did a reverse sear on it.

 

Quick n' easy Dinner tonight….
Grilled Chicken that had been marinating all day in wine, soy sauce, ginger and garlic.

Served with brown rice and sautéed green beans & a nice California Pinot Grigio….

 

Looks good. What's your topping?

 

The toping was olive oil, goat feta, rosemary and basil all blended together. It was something I thought of on the fly, and though it didn't work in perfect harmony with the steaks...it was dang good!!

 

Looks amazing.
The weather is getting nice enough to start smoking up here. I need to dig some ribs out of the freezer and get with it.

 

First smoke of the year.
Soy sauce, Bourbon glazed chicken. Smoked with Apple chips.

 

I feel really bad right now.....cooking a pork butt in the oven for the first time. It's almost a sin to slow smoke this over wood, but I wasn't sure if the wife wanted to do anything today and I didn't want to leave my smoker unattended. I'm following a recipe I found since it's my first time to do it this way and it starts off at 250 for 5 hours then 350 for another hour and a half. The rub had a TON of sugar so to counter that I think I'm going to top with a tangy, maybe even spicy like Famous Dave's Devils Spit. I could use some suggestions for bbq sauce lol.

 

http://www.realsimple.com/food-recipes/browse-all-recipes/carolina-bbq-sauce

 

I love chorizo, but the store-bought stuff has an ingredient list that would scare off a starving hyena.
If you make it at home—and it really isn't too difficult, particularly in loose (not stuffed) form, you can enjoy it without fear of consuming high-fat mystery meats…

5 pound of fresh Mexican Chorizo
5 lbs ground pork
15 dried guajillos
1-1/4 cups apple cider vinegar
1-1/4 medium onions, diced
15 cloves of garlic, chopped
1/2-3/4 teaspoon cinnamon (I like less)
2-1/2 teaspoons cumin
2-1/2 teaspoons paprika
2-1/2 teaspoons oregano
1-1/4 teaspoons cayenne
10 teaspoons salt



Normally Mexican chorizo is made and served fresh, but for this version of chorizo (with added cure), I smoked for 6-8 hours with oak...


Chorizo con huevos y papas…. (with eggs & potatoes)

 

Where are the pituitary glands and lymph nodes like the chorizo I found at the store?

 

When I've been pressed on time and not able to babysit the smoker, I'll smoke the meat for around 2 hours and then put it in the oven to finish. Works well.