Home today recovering from a Cold so i figured why not chuck something in the new Smoker? A really nice Tri-Tip went on about a 1/2 hour ago to be followed by some nice thick Pork Loin Chops to be finished with a Reverse sear.

I'm going to Brine some Salmon Fillets tomorrow to smoke, make some Salmon candy and some Kippered Salmon too.
Wifey likes Smoked Salmon.

I had been having trouble with the low-pellet alarm in my smoker. It had been sounding when it was not supposed to. I finally went to buy the replacement part, and there's a new version... not compatible with the control board I have. So I had to buy a new control board. The extra 15 bucks made it wifi-controllable. So, now I can set my smoker to smoke a tri-tip at 225 until it hits 115, then up the temperature to 425 until it hits 130 in the middle, and then power down.

Which I might do tomorrow...

Beef fajitas. Marinated the meat for a day.
I like them on corn tortillas with tomatoes, jalapenos, sour cream, and a pack of Taco Bell Diablo Sauce.
(Fill a pocket with taco sauce packs when we buy a Grande Meal.)
Was going to get cilantro, but the shit they had at Safeway was really wilted.

Those are some strong jalapenos! Heads sweating.

A sous vide ribeye.

jerky time.....


.

Nearly a week ago, I put some cure on the outside of a pork belly, along with a bunch of coarsely cracked pepper. Tomorrow or Wednesday, I'll be smoking it, to turn it in to bacon.


Yesterday, I took a duck and reverted it back to the sort of form Ikea would be happy with.
The legs were sealed with a rub of garlic, some thyme and salt and pepper, and will be turned in to duck confit. The wings and neck, the same, but they have some added duck fat, rendered from the skin around the neck.


The duck breasts were rubbed with a different cure, and will be rinsed, coated with spices, and then smoked at the same time as the bacon, to make duck pastrami.


I'll let you all know how it comes out.

If anyone needs me, starting today I'm living at WanderingWalrus' house.

sweet potato

Smoking some Pink Salmon tomorrow....for the Dogs.

Liar. That's some good shit.

No really....for the dogs. It's my first try at Smoked Salmon and it was frozen Pink from Safeway that i marinated/Brined too long and it got soft.

I will try some, but i suspect it's dog food.

Next batch i will use Fresh salmon and and not mess about with it.

Jerky is coming soon too.

I'm already there, you might have to put up a tent.

Last night I made killer chilaquiles. Anyone can wing those. Lemme know if you want me to list ingredients.

I guess it's confession time from me then. I don't even know what chilaques are. I'm English - I basically haven't experienced much Mexican cooking because I grew up with France to the south of me. I know a few places I enjoy eating from, and that I enjoy most of what I've tred, but chilaques specifically... no clue. Please do enlighten me.

Dang it. I had a long reply typed on my phone and the stupid browser crashed and my phone rebooted. Google chilaquiles and read some recipes. I will type a respectable response when I return to home base.