Savory squash waffles, pork belly confit and poached eggs tonight...the BBQ asked for a break 
What's On The Grill Tonight? (1 Viewer)
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Savory squash waffles, pork belly confit and poached eggs tonight...the BBQ asked for a break
Squash waffles... please elaborate D..
J
Had left over baked squash from last night...this recipe inspired dinner tonight (try this one J...fantastic too http://www.montereyherald.com/food-...-pumpkin-bowl-makes-4-6-servings?source=email)
As shown 'cept added a little melted butter, split the egg...whipped the white and folded in to lighten.
Will make again and try the mushroom gravy.
http://chefatwork.blogspot.com/2010/12/savoury-butternut-squash-waffles-with.html
As shown 'cept added a little melted butter, split the egg...whipped the white and folded in to lighten.
Will make again and try the mushroom gravy.
http://chefatwork.blogspot.com/2010/12/savoury-butternut-squash-waffles-with.html
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- Joined
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Savoury Butternut Squash Waffles with Mushroom Cream Sauce
I'm gonna try this a s soon as the
gets home.. Looks awesome.. Thanks DJ
splitshot
Head cook, Bottle washer, and Peace keeper.
Tri tip/Machaca enchiladas.
Think the days of chuck roasts for shredded beaf are gone. Tri-tips are the bomb.
Fun prep with my daughter.
Think the days of chuck roasts for shredded beaf are gone. Tri-tips are the bomb.
Fun prep with my daughter.
splitshot
Head cook, Bottle washer, and Peace keeper.
Tough one not to get into tonight (with all the turkey leftovers)
Sliced brisket for deer camp.
Sliced brisket for deer camp.
Tri tip/Machaca enchiladas.
Think the days of chuck roasts for shredded beaf are gone. Tri-tips are the bomb.
Fun prep with my daughter.
Can you share your technique for cooking meat so it shreds easy.
I usually smoke a pork butt for my enchiladas because it pulls apart easy. I have been wanting to make pulled green chili chicken enchiladas but have not figured out the best way to cook the chicken.
splitshot
Head cook, Bottle washer, and Peace keeper.
Low and slow, 225 degrees for several hours and brine before so it doesn't dry out. Crock pot works in a pinch also.
Tonight we are hosting the annual Cristmas block party, I started this at 3am (lots of drippy goodness going on). 3pm, time to pull the turkey, I figure the pork has about 2 hours to go.
Butt Ugly Chuck
Fish Biologist
Testing your imagination
Celebrated NYE with friends in Sacramento. Anytime we're in/near Sacto stopping at Corti Brothers Italian grocery is a must do. They're the only place I can find prime grade in most cuts...including chuck and tri-tip.
Santa Cruz Chili Powder is another must have in my pantry. I've been all over the chile and chile powder world but unless you've tasted/used SC chili powder you can't relate http://www.santacruzchili.com/products.htm Thank you Splitshot for the tip o'your hand on this good find!
Yesterday I thoroughly rubbed the prime grade beautiful fat capped tri-tip roast with the SC chile powder, kosher salt and liberal grind of black pepper. Tonight over Royal Oak and 2 nice chunks of Red Oak filets I put the tri-tip on the kamado rotisserie. About 40-minutes later at an average dome temp of 375* I pulled it and let it rest about 15-minutes. Crazy good.
Sorry no photos...you'll just have to put your imagination to work
Cheers and Happy New Year folks!
Celebrated NYE with friends in Sacramento. Anytime we're in/near Sacto stopping at Corti Brothers Italian grocery is a must do. They're the only place I can find prime grade in most cuts...including chuck and tri-tip.
Santa Cruz Chili Powder is another must have in my pantry. I've been all over the chile and chile powder world but unless you've tasted/used SC chili powder you can't relate http://www.santacruzchili.com/products.htm Thank you Splitshot for the tip o'your hand on this good find!
Yesterday I thoroughly rubbed the prime grade beautiful fat capped tri-tip roast with the SC chile powder, kosher salt and liberal grind of black pepper. Tonight over Royal Oak and 2 nice chunks of Red Oak filets I put the tri-tip on the kamado rotisserie. About 40-minutes later at an average dome temp of 375* I pulled it and let it rest about 15-minutes. Crazy good.
Sorry no photos...you'll just have to put your imagination to work
Cheers and Happy New Year folks!
So, this wasn't on the grill, but why mess with perfection. Rub with salt/pepper/garlic, 1 hour at 375, turn off oven but do not open door and let sit for 3 hours, turn oven back to 375 for 30-40 minutes, and remove.
Google "fool proof rib roast". It's a Christmas tradition in our house:
Google "fool proof rib roast". It's a Christmas tradition in our house:
Your pics, John & ab1985, are only doing me harm as I sit here trying not to think about how hungry I am
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Pretty funny I did pretty much the same meal but a different execution. Buttered it up, salt and pepper. Stuck it in a 500 degree oven 5 minutes per pound then shut off the oven. Keep in there for 2 hours then slice. Meat has to be close to room temp for it to work
Here's a pic of my christmas turkey, don on the bbq rotisserie at 325 with wine barrel chips for smoke. Couldnt believe how fast it was done for a 20lb bird, under 2 hours. Put it into a cooler and wrapped it for another hour. Damn it was good!!
Happy new year everyone!!
Happy new year everyone!!