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ChileRelleno

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Everything posted by ChileRelleno

  1. I got a hold of a mess of farm raised quail and figured they'd make a wonderful Sunday dinner. The Menu Cherry Smoked Bacon Wrapped Quail Garden Style Saffron Rice Baked Apples with Ice Cream Cherry Smoked Bacon Wrapped Quail 12 Quail, washed, dried and dry brined for 18 hours 12 strips of bacon, partially cooked Season the quail and wrap in the bacon Smoke over cherry at 375° till juices run clear and thigh temps at 165° Garden Style Saffron Rice 2C Rice 4C Vegetable stock 1t Spanish Saffron 1C Mixed vegetables, frozen 4T Butter 1T Salt Steep the saffron in the vegetable stock while it heats to a boil. Add the butter, salt, frozen vegetables and rice, return to a boil then lower to fast simmer and cover. Cook for 25 minutes. Baked Apples with Ice Cream 7 Honeycrisp apples, large 7T Butter 3/4C Brown Sugar 1T Cinnamon 1/2C Walnuts, crushed 1/2C Dried cranberries, chopped Mix all except the apple and butter together. Core the apples without going all the way through, leave about a 1/2" bottom. Put 1/3 each tablespoon of butter in the apple. Fill apple with sugar mixture, tamp it down about 1/8" below the top of each apple. Top with rest of 2/3T butter. Smoke at 350°-375° over a nice fruit wood, I used cherry today. Cook for about an hour, don't overcook or it'll get mushy. The Finale
  2. ChileRelleno

    Behemoth Beef Ribs

    So I've had a hankering for some beef short ribs. I called around looking for some and no joy at the usual places. Ran around looking and finally found some at Sam's Club. Sam's had thin cut Korean style short ribs and I asked the clerk if he had whole uncut racks. "Sure" he said. "How many you want?". I took one cryo-vac bag which is two racks, when he brought it out I about fainted. Not only was the price per pound way better than what he quoted me, but the racks... The racks would've made Fred Flintstone smile. I seriously think these are Plate, Short ribs as they're three bone racks, the bones shape/length and the fat content of the meat. Holy cow are these things huge and thick, meaty, fatty and damned delicious! The Menu Behemoth Beef Ribs Salt Crusted Potatoes Grilled Veggies The Ribs I trimmed them, rubbed with SPOG and let them brine for a bit while I fired up the smoker. Some mesquite and hickory and settled in at about 280°-290°, put the ribs on and thought about the rest of dinner. Salt Crusted Potatoes 2.5lbs New Potatoes 1/4C Sea salt Fresh Rosemary In a large, deep skillet place potatoes in a single layer and just cover with water. Add the salt and rosemary, bring to a fast boil and continue till all the water is evaporated. This will leave the potatoes covered in a crust of salt. Grilled Veggies An assortment of Yellow Squash, Bell peppers and Sweet onions seasoned with Lawry's seasoned salt and infused fresh rosemary. Grilled till just tender. The Money and the Mug Shots
  3. ChileRelleno

    Behemoth Beef Ribs

    Yep, gotta specify, tell them that you want the ribs cut as whole rack sections, Plate and Chuck. Ya get four, three bone sections of Plate, short ribs and two, four bone sections of Chuck, short ribs. For the back ribs either do bone-in Prime Rib aka Standing rib roast, or instruct them to debone the Prime Rib and add the leftover back rib meat into the grind for hamburger.
  4. ChileRelleno

    Behemoth Beef Ribs

    Thanks Towtruck. These averaged 285° for 5 hours, and I cranked the heat to 350° the last hour, for a total of six. These were, 205° and 203° when pulled. While these were butter tender, tender/juicy brisket on a stick, the larger rack could have taken another hour to render some more fat and still been fantastic.
  5. ChileRelleno

    Behemoth Beef Ribs

    Thanks guys.
  6. ChileRelleno

    Weekend bbq/smoke

  7. Red Fajita Smoked Pork Belly Pork belly rubbed with a mix of, 3T Lawry's Red Fajita spice mix 1T Ancho chile powder 2t Cumin, ground 2t Mexican Oregano Fire up the smoker with mesquite, temp 350°-375°, Smoke for approx 3 hours to an IT of 145°. Grilled Venison Dry brined venison steaks, rubbed with olive oil and spiced with Lawry's Seasoned Salt. Grilled over very high heat to medium rare. ABTs, Bacon, Garlic and Queso Oaxaca Cored Jalapeno chiles stuffed with a spicy bacon/garlic mix and Oaxaca cheese. Then wrapped with bacon and smoked at 350°-375°. Arbol Spiced Mexican Rice with Pork Belly This is my Mexican Rice recipe with extra Cumin and a generous amount of Arbol chile powder added. And to top it off I cubed about a pound of the pork belly and added it in. The Money Shot
  8. Not being satisfied with just leftover Al Pastor Ribs ribs. I decided to smoke/braise a nice third of a whole pork belly. Rubbed it down and wrapped it up last night, pulled it out this afternoon to smoke. Fired up the smoke to 350°+/- with hickory for smoke. Let it go about 3 hours till the fat cap was getting some crispiness. Shortly before I figured it was ready I preheated the oven to 350°. Brought it inside and put it in a baking dish with some of my Modified Sweet Baby Ray's BBQ sauce and let it braise for 2 hours. During the braise I kept spooning the sauce over it. Mmmmm, Slices of Succulent Belly. The freshly smoked belly beat the pants off the leftover Al Pastor Ribs ribs.
  9. ChileRelleno

    Hickory Smoked/BBQ Braised Belly

    aka Pork Belly Burnt Ends. Succulent little morsels of the Divine Swine.
  10. ChileRelleno

    Hickory Smoked/BBQ Braised Belly

    Braised Belly with Cracklin Skin in a Spicy Asian Sauce
  11. There are days here and there where I step out of my comfort zone and try something new, today is one of those days. I did something completely new to me, and I sure am happy I did. Al Pastor Ribs with a Pineapple Lime Glaze I'm a St. Louis snob, and they get cooked with dry rub, no wrap, no spritz/mop, no wrap and no glaze. I started out last night marinading three racks in my Al Pastor marinade. Link >>> Chile's Al Pastor Marinade/Sauce I was thinking how best to marinade 3 racks of ribs and it hit me, vac bag'em! Pulled them out of the marinade, and dusted them with Guajillo chile powder and my basic pork rub. Fired up the smoker to 225°-250° with Cherry for smoke and slapped the ribs down. Then I made the Pineapple Lime Glaze. In a small sauce pan combine the following and bring to slow boil. And then set aside to cool. 1 18oz Pineapple preserves (Publix generic) 1/2C Brown sugar Juice and Zest of 1 Lime 1/4t Cloves, ground Then I cooked up a batch of Arroz Verde / Green Rice. Link >>> Confetti Rice / Green Rice / Garden Rice So like I said before, no this, no that... These were marinaded beforehand, mopped with pineapple juice and glazed. I mopped 3x in the first 3 hours, them let them ride till they were just passing the Pop, Bend and Crack Test and glazed them and gave it 30 minutes to set up. The Finale
  12. ChileRelleno

    Enchiladas Puerco Pibil

    Like I said yesterday, "I'm making enchiladas with the leftovers", and so I did. Shred the pork and add some onions. Now I made a mistake here, I added leftover sauce back into the PP to make it wet. Don't do that. There'll be more than enough sauce when you add enchilada sauce. Whip up a batch of Red Enchilada sauce with seasonings similar to the Puerco Pibil. Do not go full-strength on the Pibil seasonings, make it 1/2 or 1/4 strength. Or just use a regular enchilada sauce. Lightly saute about 20 corn tortillas in hot oil to soften for rolling. Coat the bottom of a large casserole dish with sauce and start rolling till the dish is filled. Pour a generous line of sauce down the center of each row of enchiladas. Top with a ton of crumbled queso Fresco or queso Chijuahua and bake covered at 350° for 45 minutes, then uncover and hit with the broiler to color the cheese. Ready to Chow Down
  13. ChileRelleno

    Enchiladas Puerco Pibil

    Please send pics of your kitchen.
  14. ChileRelleno

    Enchiladas Puerco Pibil

    LMAO! Damn I wish.
  15. Here I go again with the Puerco Pibil, round two and taking a new direction at tackling it. Went with an enameled roasting pan lined with banana leaves and into the oven vs smoker. I figured it didn't really make a difference since wrapped in the leaves it didn't take on a good smokiness. But I guess if it's not spending 12 hours in an airtight pit full of hot rocks and hardwood coals, it's just not going to get that infusion of smokey flavor. So this time I went with a more traditional approach without smoking it first. Chunks of boneless pork butt slow braising in classic Puerco Pibil sauce. And the results were really good this time, very, very moist and succulent, you can see that it is spoon tender in the video clip. The flavors were great, pretty tasty stuff, even my picky eaters agreed. Could have been much spicier if I was cooking for myself and others who like it spicy hot. The dish is traditionally very spicy. So next time I'm gonna try three Habanero chiles. This dish is a work in progress for me, I'll get it nailed down and be knocking some socks off people. The Menu Puerco Pibil Carne Asada Frijoles Estilo Rancho Arroz Mexicana Guacamole Pico de Gallo Here I go again with the Puerco Pibil, round two and taking a whole new direction at tackling it. Went with an enameled roasting pan lined with banana leaves and into the oven vs smoker. I figured it didn't really make a difference since wrapped in the leaves it didn't take on a good smokiness. But I guess if it's not spending 12 hours in an airtight pit full of hot rocks and hardwood coals, it's just not going to get that infusion of smokey flavor. So this time I went with a more traditional approach without smoking it first. Chunks of boneless pork butt slow braising in classic Puerco Pibil sauce. And the results were really good this time, very, very moist and succulent, you can see that it is spoon tender in the video clip. The flavors were great, pretty tasty stuff, even my picky eaters agreed. Could have been much spicier if I was cooking for myself and others who like it spicy hot. The dish is traditionally very spicy. So next time I'm gonna try three Habanero chiles. This dish is a work in progress for me, I'll get it nailed down and be knocking some socks off people. The Menu Puerco Pibil Carne Asada Frijoles Estilo Rancho Arroz Mexicana Guacamole Pico de Gallo Puerco Pibil 6lbs of boneless Butt cut into fist sized chunks 1.5C Sour Orange juice (To mimic Sour Oranges for this or other Mexican recipes such as Carnitas or Carne asada, just mix equal parts Grapefruit juice, Orange juice, Lime juice and Vinegar.) 1.5C White or AC vinegar 2/3C Lemon juice, fresh 3-6 Habanero chiles (depending on your heat tolerance, this is supposed to be a very spicy dish) 1 large Red onion, sliced 2 Bay leaves 12 cloves garlic 4T salt 3/4C Achiote powder 2T Peppercorns, ground 1.5T Cumin, ground 1.5t Allspice, ground 3/4t Cloves, ground Banana leaves Preheat oven to 350°. If using whole spices, grind your spices before blending into the other ingredients. In a blender or food processor combine all ingredients except pork, onion, Bay leaves and banana leaves. Pour the mixture over the chunks of pork and sauce to cover. Line roasting pan, dutch oven or whatever you're using with banana leaves. Pour pork and sauce into leave lined cooking container. Top with bay leaves and onions, fold leaves over to cover. Cover with foil or lid and into the oven for four hours. Preheat oven to 350°. If using whole spices, grind your spices before blending into the other ingredients. In a blender or food processor combine all ingredients except pork, onion, Bay leaves and banana leaves. Pour the mixture over the chunks of pork and sauce to cover. Line roasting pan, dutch oven or whatever you're using with banana leaves. Pour pork and sauce into leave lined cooking container. Top with bay leaves and onions, fold leaves over to cover. Cover with foil or lid and into the oven for four hours. [MEDIA=youtube]rKUrS3yY_Lo[/MEDIA] Carne Asada Skirt steak marinating in a spicier version of my Example #2 Carne Asada marinade. Chile's Carne Asada Marinade Pico de Gallo Freshly made pico de gallo! Tomato, white and red onion, jalapeno, red/yellow bell pepper, cilantro, garlic, salt, vinegar and lime/lemon juices. Best marinated overnight. Guacamole Freshly made guacamole Avocado, tomato, onion, red/yellow bell pepper, jalapeno, garlic, lime juice, salt. Frijoles Ranch Style Beans / Frijoles Estilo Rancho Arroz Mexicana Arroz Mexicana aka Mexican Rice Tortillas de maiz, Queso Fresco, Cebolla, Cilantro, Lima Money Shots
  16. ChileRelleno

    King Me!

    King Me! A fine summer evening grilling some exceptional fresh fish my kid and his buddy brought home from their trip to the pier. Keeping it light tonight with lots of veggies and some fruit to accompany it. Grilled King Mackerel Broiled Asparagus Pickled Stuffed Peppers Caprese Salad Sliced Avocado Frozen Mango for Dessert Fresh caught King Mackerel seasoned with Lemon Pepper and Seasoned Salt Perfectly grilled crispy skin and flaky meat, brushed with butter and given a squeeze of lemon.
  17. ChileRelleno

    Hot-n-Fast Brisket

    So Cmack's thread on Extreme Hot-n-Fast brisket got my interest peaked again. Had it on my mind to try his method with a tweak or two to accommodate my smoker. I cruised through Costco after getting back off the road yesterday, the Packers were pretty well picked over and the best I could find was on the BIG side at 22lbs. Trimmed about 4-5lbs off it getting it ready. Does anybody else cringe when trimming actual meat off a brisket? Kosher salt, fresh cracked pepper, granulated garlic and more. Wrapped it overnight to brine a bit. Got the smoker running with some hickory, settled in at 275° and threw the brisket on to get some smoke for a couple hours. Then I'm gonna kick the temp to 375°-400° and take it to about 160°-165° and wrap in butcher paper to finish at probe tender, 200°-210°. 2.5hrs at 275° +/-, looking good with an average IT of 108°. Just turned the heat UP! Cooking at 396° now.
  18. ChileRelleno

    Hot-n-Fast Brisket

    I'm right there with you on meat prices. It's insane, those great cuts of meat that were considered cheap/inexpensive are now sought after with a price tag to match. Kind'a like AKs are now. Sad state of affairs. This brisket got plenty of smoke and had great flavor. I specifically gave it 2.5hrs of Low-n-Slow hickory smoke rather than just the 4-5hrs of the Extreme Hot-n-Fast method. The EHF method by itself is known for lacking in smoke due to the temp. Even trying to add an alternative smoke source doesn't work well since the meats external temp gets too high too fast to effectively absorb smoke. Surface moisture which attracts and holds smoke is evaporated quickly too, so even spritzing is ineffective. Using butcher paper leaves a nice chewy bark unlike foil. No need to reset the bark after crutching like with foil. I'm a coarse salt and cracked pepper guy when it comes to brisket, but I do usually add granulated onion/ garlic and sometimes cayenne. So in the end this was a deliciously savory and smoky brisket with a good bark.
  19. Saturday, Day One Tropical Storm Teriyaki Chicken Korokke, Fried Potato Croquettes with homemade Tonkatsu sauce Sunomono, Cucumber Salad Romaine Salad topped with homemade Ginger dressing Rice Tropical Storm Teriyaki Chicken Jaccard tenderized and marinated in teriyaki sauce for six hours Grilled to get some char on them Finished in skillet to get a killer glaze Korokke, Fried Potato Croquettes Boiled Russet potatoes, drain and return to pot over med heat to dry them out, and then mash them. Brown some ground beef, saute some onion, combine and add to mash, season to taste with salt, pepper and maybe a little garlic. Form into patties and chill. Dredge patties in flour, egg and Panko. Chill to set the Panko. Deep fry at 350° till a deep golden brown, it's goes fast, just a few minutes. Top with, Tonkatsu, Tare or Yum Yum sauce. Sunomono, Cucumber Salad 5C Cucumber, halved, seeded and sliced thin (Use Kyuri (Japanese) if you can find them, I use English) 1C Rice vinegar 4T Soy sauce 4T Sugar 4t Sesame oil Sesame seeds Marinate/Chill for a hour or two, drain and serve Ginger Dressing 1C chopped Carrot 1/2 chopped Onion 3T chopped Ginger 1T sugar 1/2C Rice vinegar 1/4C Soy sauce 1/2t salt 3/4C Canola oil Place everything but the oil in a blender and blend well. Pour bled into a mixing bowl and slowly whisk in oil till emulsified. Tonkatsu sauce 1/8C each Apple and Plum puree 1/4C Ketchup 1/4C Worcestershire 2t Soy sauce 2t Oyster sauce 1t sugar Blend everything together well. *** Make this sauce a day or two before. It needs time for the flavors to meld and taste right. The Money Shots
  20. ChileRelleno

    Japanese, Two Days, Two Entrees

    I dunno, TowTruck said you're not housebroken.
  21. ChileRelleno

    Japanese, Two Days, Two Entrees

    Sunday, Day Two Pork Tonkatsu, with homemade Tonkatsu sauce Japanese Vegetable Curry Sunomono, Cucumber Salad Romaine topped with homemade Ginger dressing Rice Pork Tonkatsu, with homemade Tonkatsu sauce Half a pork loin cut into 1/4" cutlets. Dredged in flour, egg and Panko, then chilled to set the Panko. Deep fried at 325° till a nice golden brown. Salted before the grease stops dripping. B]Curry with Vegetables[/B] I cheat and use S&B Golden Curry sauce, I like the Medium Hot or Hot Parboil chopped carrots, potatoes and onion till just tender, then add to curry and simmer for 15-20 minutes Serve over pork, chicken or beef The Money Shot
  22. ChileRelleno

    Two Pigs in Blankets

    Two Pigs in Blankets For quite awhile I've been wanting to cook two different styles of Butts. 'Mexican Puerco Pibil' and 'Hawaiian Kalua Pork. Both these tasty dishes are traditionally cooked wrapped in banana leaves and in a pit. Banana leaves, not a problem. Digging a pit in Mama's backyard, problem. We shall overcome! Puerco Pibil Pork shoulder/butt traditionally marinated in a mixture Sour Orange juice, salt and spices. I don't have Sour Orange, but a 50/50 mix of grapefruit and orange juices works as a good substitute. Achiote (ground annatto) paste and various chiles, usually gaujillo, gives it it's red color. Marinade 1.5C each Grapefruit and Orange juices 4T Achiote paste 2T Arbol chile powder 1T minced garlic 2T salt Marinated overnight, then dusted with more achiote and chile powders and salt. Wrapped in banana leaves and trussed. Kalua Pork If you go to a luau in Hawaii you're going to see pork one of two ways, whole pig or pig parts wrapped in banana and/or Ti leaves and sometimes burlap and cooked in a rock lined pit with hardwood coals. Kiawe is the commonly used wood, us mainlanders know it as Mesquite. In researching I found a dozen ways to marinate and spice it, from half a dozen sources, including some folks I know who live in a Hawaii. I ended up doing it this way, Marinade 3C Orange juice 1C Pineapple juice 1C diced pineapple 1/4C Soy sauce 1/8C Fish sauce 1/2C minced ginger 1T minced garlic 3T salt Marinated overnight, and then wrap in banana leaves and trussed. Fire up the smoke with a 60/40 mix of mesquite and hickory. This is one time where I want a heavier smoke, not Thin Blue Smoke. Because the meat is well protected by the leaves it can take it, it really needs it. Normally both Puerco pibil and kalua Pork are confined in an almost airtight pit and both are known for their intense smokey flavor. Fours hours into the cook, the leaves look dry and brittle but they're not. Stay tuned Pork Fans!
  23. ChileRelleno

    Two Pigs in Blankets

    Out of the smoker the outer layers are dry and brittle, but not terribly so. The inner layers are still moist and pliable, and they've treated the pork most righteously... OH Man, the smell of the Kalua pork. The Pibil Problem So... I ended up burning the sauce that was supposed to go in with the Puerco pibil. Bummer, the sauce it stews/braises in is what makes it. Anyways, the plan was to open the banana packet, pour the sauce in and let it finish cooking for about the last hour or so. It didn't happen, and I threw together a fruity/spicy pineapple salsa with plenty of achiote and chile powder and added it after the cook. It had a good kick to it, but perhaps it needed more, some Habenero perhaps. Yep, the Kalua Stole the Show This stuff was great, even if it wasn't as smokey as I hoped. And I might add some coconut milk next time to the marinade, and definitely more pineapple and ginger in with the wrapped pork. But I'm my own worst critic and seldom happy with something new. But the family declared it the winner. Kalua Pibil The bones slid out clean. And it pulled like Pulled Pork should. [MEDIA=youtube]-Zxyf_u7qC0[/MEDIA] The Kalua plated with Rice and a Caesar salad. I splashed some Ponzu sauce on the rice, it got on the pork and it was a match made in Heaven.
  24. ChileRelleno

    Herb Crusted Ribeye Roast

    Menu Herb Crusted Ribeye Roast Parmesan Risotto Caprese Salad Butter/Garlic Bok Choy Herb Crusted Ribeye Roast aka Prime Rib 6.22lb boneless ribeye roast. Slathered in a mix of A1 and Worcestershire sauces. Crusted in various herbs and SPOG. Tightly trussed and wrapped in plastic overnight. Smoked over hickory at 220°-240° to an IT of 135°. Parmesan Risotto Link >>> Parmesan Risotto Double Layer Caprese Salad A very simple but tasty classic of sliced tomato, mozzarella and fresh basil, topped with a Basalmic vinegar glace. Butter/Garlic Bok Choy Fresh Bok Choy fried in butter and lots of garlic. The Money Shot
  25. ChileRelleno

    Sausage Party

    I threw a sausage party today and everybody loved it. I stopped by one of my favorite local butcher shops to see what they had in-stock. Looking around I decided to Go Big *and* Go Home with a nice variety of smoked sausages. Alligator/Pork, Pork Pineapple Jalapeno, Pork Cheese Jalapeno and Beef. Mmmm, Mmmm, Grilled Sausages! Sides Red Beans-n-Rice with Smoked Beef Sausage Southern Milk Corn In a large stockpot add 2qt water, 2C whole milk, 1C heavy cream, 1 stick of butter, handful of salt, palmful Cajun spice and freshly chopped 1/2C Parsley and 1/8C Rosemary. Bring liquid to a slow simmer, add corn and bring to a boil. Slow boil for 10 minutes. The Money Shot
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