Nice-looking ribs.

Put a replacement control board in my smoker, and now it holds temperature properly.

I made 2 lumps of beef chuck yesterday. One had a Santa-Maria seasoning that I had made, and adjusted a little - dial back the salt, add cumin and rosemary. The other has coffee gruonds, ancho, cumin and a few other things, and made excellent breakfast tacos, as seen above, with soft-scrambled eggs, blackened poblano, and quick-pickled shallot.

Testing a modified cheddar and scallion biscuit recipe. It passes.

Beef ribs and grilled pineapple :)





Sent from my iPhone using Tapatalk

The in-laws came back from a trip away and had missed the mini-WW, so they asked to watch him for an evening while the wife and I went on a date. We saw Captain Marvel. Would recommend. As a thank you we had them over for dinner yesterday.

I made ribs, brown-butter honey cornbread, and experimented with smoking beef cheeks. Holy moly do they need a lot of cooking! I'm gong to braise the already-smoked other half shortly, to have them ready for dinner.

Ribs:


Cornbread:


Cachete de res taco, with charred tomatillo, poblano and shallot salsa:

Damn dude. Looks delish!

Was out working in the rain most of the day... Comfort food time.
Two over medium hen fruit on top of a pile of World Famous hash browns, and two spiced sausage patties.

I'm going to admit to something now ... the cheek was delicious, but I didn't cook it enough. It was pretty tough. That's why it's sliced all thin. It had a similar texture to brisket that's not been cooked enough.

I googled for recipes for smoked beef cheeks and what I found is that Traeger has a recipe, and then it's nothing but Aussies... who clearly got the recipe from the US because the recipes give Fahrenheit temperatures despite them being a Celcius country. The recipe for smokign beef cheeks should be to smoke for 3 hours, then in a baking tray with beer and sugar for 3 hours (an open topped braise), and then foil for 1 hour (closed top braise).

I took what I have left (like, 60% of what I made), put it in a pot with a bottle of Guinness and some brown sugar, and let it run for 2.5 hours at 275 in the oven.

Mrs WW likes cabeza now ... provided I'm the one that makes it.

Made chicken parmigiano. Awesome. Pics now............

Non breaded....Italian spices and such, hot oven. Add cheese on chicken, cook a bit.....add sauce, keep cooking.....add cheese and put on broil

Ribs are in the Smoker and about to come out. Threw a Kielbasa on too, just for snacking.
Mmmmm....Babybacks.

Have you ever spiral-cut a summer sausage and smoked that for an hour or two and served that as a snack?

No i have not, but Spiral cutting is a new thing for me. I have only done it with Hotdogs. What a difference that makes with Tube Steak though. I will try the Summer sausage spiral cut, that sounds really good.

OH YA!!


here a sneak peek