What's Cooking?

Well, now I need to know what happens.

I called my brother this morning and he said he and his gf were prepping to make chilaquiles. That made me want some but I had no chips. So I had to go from scratch.

 

Threw some ABT’s on my Blackstone just now, warning up for tacos by the pool today.

 

Letting someone else cook...Hatam (Persian) restaurant. Dolmeh, hummus + pita, combo filet mignon & chicken shish kebab, basmati rice w/saffron.

I'm sttuffed. This place is good, and around the corner.

 

Cajun Tri-Tip. Oven baked to perfection.

 

I smoked a pork loin rack on the Weber kettle today (trying to clear out the freezer).
But then we decided to hit the 626 Night market instead.
So…tomorrow's lunch and dinner.

 

That looks really good

 

It was spicey, but really good.
I like the overcooked tips.
The batch of jerkey I made is downright hot.
The boychild likes hot/spicey food

 

What temp and how long do you leave it in the oven, I would like to try myself.

 

I cook uncovered.
1st step is 400° for ~ 1 hr. to get the crust like searing
2nd step 350° ~ 1hr or until the internal temp is 160°
Let it sit for about 10-15 minutes outside the oven, then slice it up across the grain.

 

Thanks, gonna try this out. I like me some Cajun seasoning as well

 

Alaskan Yellowfin in a jar.
Caught, Cut, and Canned by family.

 

Sam’s Angus sliders done low & slow on the Traeger with Kings Hawaiian rolls. It don’t get much better than this or easier than this. Made 12 of them and the wife & kid taped out after only 2 each.

 

Did you eat the other 8?

 

Not even close. Took some leftovers for lunch yesterday and still didn’t finish em.

 

Weeeeeeeee shalllllllll seeeeeee

 

Miso Ginger Salmon.
Steamed brocolli and cauliflower.
Quinoa and brown rice



Edit:
And
Apple pie
Ice cream

 

Just playing with my food.
Looks like chili beans but it has a different taste. Good for a Mexican salad topping with chips.

I call it the Millennium Falcon…
She may not look like much,
But she’s got it where it counts, kid!

 

Preparing for tomorrow...

3 racks of St. Louis, 3 racks of Baby Backs:




I usually use the 3-2-1 timing method, but I often cut the 2 down to about 1.5. They don't quite fall apart when handling them that way. Sauce time!




Rocking 3-H, out of Oregon. Best BBQ sauce I've EVER had. They ship. I ship you not!



Not sorry.



Tomorrow I do the Charro Beans!

 

Yesterday's mesquite-grilled tri-tip with today's green beans. Yum!

 

That looks damn tasty!

 

It's been awhile. New York Pistrami on a soft french loaf, red onion, tomato, Claussen pickles, Pepperjack cheese, mayo, baked to crispy crunch.

 

Labor Day time for Indian tacos

 

A simple low-n-slow meat and potatoes kind of night.

 

I had my first taste of hamburger helper ever last night.
Well, this was beyond meat helper. Still not bad. I always use to ask my parents for it when I was a kid and they’d say “That’s for lazy people.” They said the same about Kraft Mac n’ cheese. I didn’t try that until my freshman year of college.

 

I grew up on Hamburger Helper!

 

Throw some peas in there and you'll have a meal fit for a Tsar

 

I did too. When my wife and I got married 34 years ago one of the gifts we received was a cook book from my new MIL Titled 1000 ways to cook hamburger. I just got married! I took that book and promptly round filed it. Best decision ever!

 

A recent rib cook.. this time I finished them with some sauce, honey, and butter wrapped in foil.