Monday, July 21, 2008

Black Beans and Rice, with Brisket

I had all that brisket from yesterday, and decided to use some today. Its a twist on your classic Black Beans and Rice. But for the meat, its brisket instead of pork. Cooked up the beans from raw, and just before they were done, added some brisket, sauteed onions and green peppers, jalapeno peppers, and a whole load of spices including cayenne and cumin, salt, black pepper, and a few more. Then just the right amount of a couple of different hot sauces. Its spicy, but not blow your mind hot. Very filling, and very easy to make.

The chopped peppers and onions, and few of the many spices

The beans ready to eat (sorry, the pic is kind of washed out)

Plated up with some warm tortilla, and a little more hot sauce.

Sunday, July 20, 2008

Sunday Brisket, Burnt Ends, and Potato Salad

Picked up a 15 pound brisket, and threw it on at 7pm last night. It was just a little too big for the grate, so i cut a small piece off the flat. By 8:30 this morning, it was done!! Wrapped in foil and placed in a cooler with blankets to hold it at temp. Before i did that, i removed the point, and chopped that little extra flat piece, and threw them back on the cooker with some sauce, to make some burnt ends. Made a little homemade Potato Bacon salad. Should be a good Sunday Supper!

Raw and ready for smoke

13 hours later, with the point still sttached

The point chopped and mixed with some Jim Daddies Hickory sauce. in about 2 hours, these will be crispy and melt in your mouth tender at the same time.

Finished Burnt Ends

Finished Brisket

Time to Eat!!!

Thursday, July 17, 2008

Smoked Beef Adovado Enchiladas

The smoked beef I made last weekend was turned into Adovado Beef. I smoked the beef until 165, and pulled it off the smoker and put it in a dutch oven. Added half a quart of homemade adovado, and braised until it fell apart.

The smoked Adovado beef on a tortilla.

Add some beans

Then some cheese

into the pan.

Out of the oven, ready to eat

Plated up with some sour cream.

Eye of Round on a Spit, and Kabobs

Had a birthday party last weekend for my daughters second birthday. I had to use a gasser, and leave the smoker at home. Cooked an Eye of Round roast on the spit, and did some Chicken and veggie kabobs too. May not be true BBQ, but is was damn tasty, and went down real nice with a couple of ice cold beers!

Saturday, July 12, 2008

Pulled smoked beef

Decided it was a good day to throw a chuck roast on the Smokey Mountain. I picked up a beautiful 3.5 pound fresh roast, and its on the smoker right now. I kept the seasoning simple for this cook. Rubbed some Worcestershire sauce on the outside, and then sprinkled with salt and black pepper. When its done, i will pull it apart and serve it on buns. during the week, the leftovers will be heated up with Adovado sauce and made into enchiladas or something.

Raw and ready for smoke

Sunday, July 6, 2008

WOW. The smoked salmon ABT's were a sucess!!

I folded some salmon into my seasoned cream cheese for some of the ABT's i made today. I have to say they turned out great. Salmon and cream cheese go very well together, and heck, bacon goes with EVERYTHING. I will definitely do these again!

The 4 on the back of the plate have the salmon though its hard to tell once they are cooked. I also made some with just cheese, and half a pepper.

Saturday, July 5, 2008

Smoked Salmon for Dinner.

Found a nice fillet of fresh Salmon at the store today. Drizzeled with EVOO, and sprinkled with salt, pepper, and dill. On the smoker at 240 over Alder wood, the traditional wood for smoking salmon. Came out perfect. Tomorrow, i will fold some of the salmon into a seasoned cream cheese mixture, and stuff a few JalapeƱos with the mix. Wrap em in bacon and smoke until the bacon is crisp (called an Atomic Buffalo Turd). I have never tried it with salmon, but i think they should really turn out tasty. I will let you know tomorrow!

Friday, July 4, 2008

Happy Fourth of July to you all!!

I hope all is going well for your 4th of July celebrations! For our 4th of July dinner, I cooked up some Chile Lime Chicken. I took Chicken quarters marinaded them in Olive oil, fresh garlic, lime juice, Chile peppers and Corona beer. Threw on the on the WSM at 300 degrees, and they came nice and juicy, with a crispy skin and good smoke flavor. I also smoked some fresh mushroom Swiss sausages that i picked up at the local butch shop (sailers) today. The nice thing about that is Sailers was closed. Because of a change in plans for the day, i needed some meat for the weekend. My wife called down to see if they were open, and they were not. However a couple of guys were working in the morning, stuffing some fresh sausage. They opened up and sold me the Chicken, 2 kinds of sausage, and a rack of spares for tomorrow. Just another thing that makes the local butcher WAAYYYY better then meat from Wally World or some such chain.