Had another of my beef OM wieners for dinner - wow - just so good and hit the right spot!! The key is to make sure the dog is heated long enough to get extra hot with a tiny bit of browning on the skin. Make sure your bun is FRESH and soft! Add a little mustard and relish and boom! I wonder what kind of dogs they use at the DQ. Whatever they are - I love them! Last night I had my JUMBO shrimp and cocktail, sauce while the game was on. Those babies were HUGE too! So I had plenty left over for lunch today. How 'bout those Gators! This team is so special. Aside from the skill level....the physical aspect.....they freaking LOVE each other and once they get going....oof.....Lord help that other team....lol. Been watching some "Beat Bobby Flay" tonight - what a great show! He lost in the last episode to a Jerk Chicken dish. That dish looked good too!!!
Temps dipped a bit tonight in the 352 so went for tamale pie. Basically chili with a cornbread topping. Thawed out some hamburger patties for the beef. Used Masa Harina and a whole bunch of cheese to make the crust. Finely shredded fresh iceberg lettuce, chopped fresh tomatoes, and sliced black onions for toppers, along with Daisy sour cream.
Yeah, I usually just boil them, if I don't feel like the grilling thing. Lately I'm just using my toaster oven. I like this better than boiling. Grilling of course is the gold standard. My grilling Fu right now is on the wrong side of the balance sheet. Soon to be corrected. Having another right now for lunch. Oh and last night Wolfgang Puck was a guest host on "Beat Bobby Flay". An older episode. What an amazing good sense of humor...he was fantastic! Kate Boulden was also on another episode. Have always had a crush on her.....
Bazza— If you don’t have time for grilling—if you’ve got good bacon grease in a frying pan you can roll’em around in that pan and will not be disappointed!
Tonight is round 2 for the chicken taco bean soup. Toppings of Tex-Mex shredded cheese, sour cream, freshly sliced jalapeños, and Tostitos scoops are available as desired. Ice cold longnecks and chilled wine are available. Life is good in Gator Nation!
Can’t get into OM. Always Nathan’s for me. Prefer grilled if the weather is agreeable but if not then 450 in the oven
I'm a Hebrew National guy. If it's raining a few score marks and then 5 mins in the air fryer yields great results
Have you tried these? Beef up your next meal with Oscar Mayer Natural Selects Bun-Length Angus Beef Uncured Beef Franks Hot Dogs. The meat used in our Angus beef hot dogs is 100% Angus beef. They contain no added nitrates or nitrites, except those occurring naturally in cultured celery juice. Oscar Mayer Angus hot dogs have no artificial preservatives so you can enjoy the great taste and quality. Each bun-length Angus hot dog fits perfectly in your bun of choice so you can relish every bite. Grill our hot dogs for a family BBQ, roast over a campfire or simply cook in the kitchen for a quick and easy meal. Top your hot dog with ketchup and mustard, or try regional favorites like chili or sauerkraut. Each 8-count pack of hot dogs comes in a 14-ounce pack to keep them fresh in the refrigerator.
I have a 6.5+ pound pork shoulder to smoke for pulled pork tomorrow. DST will make it a VERY early morning for me. It should take about 10 hours on the KJ and about one hour to set the KJ up and you should let the pork shoulder rest for an hour before pulling. That is 12 hours between starting the process and finishing. So if we want dinner at 6 pm EDT I will need to get out the door at 6 am EDT which is 5 am EST. And some pork shoulders are "stubborn" and take longer.
If desperate one can pull most of the meat and chop the bits that are not fully up to temp and a bit chewy. Not optimal but sometimes folks get hungry. Also cutting the rest time a bit can work but again is not optimal especially with larger butts. It takes time for the liquids to migrate. Another kludge for a "stubborn" butt is to wrap it and put it in a 350 F oven. You will need a drip pan. A chef that I knew always smoked his pork shoulders up to the plateau and then finished in a 350 F oven. Certainly a faster method for commercial kitchen production. I would think that this method would dry out the meat on the outside. Maybe he sauced his pulled pork to hide that.
Butt is taking about one hour longer than planned but no problem. I plied my guests with margaritas. And it is over the plateau. The out of town family is Texan so they don't really know about western Carolina BBQ. Pulled pork sandwiches with a vinegar slaw is to die for.
Tonight will be grouper with a macadamia nut, panko, cilantro and butter crust. Asparagus and a crunchy salad as sides. Making this for eight was kind of expensive but we don't get to see our Texan kin that often.
There are a huge number of different BBQ styles out there. I am not beholden to any one style. For pulled pork I like western Carolina style. Whole hog I like eastern Carolina. Pork ribs Memphis dry rub. Beef ribs Texas style hands down. Sorry KC. You make some great BBQ but come in second place on my score card. A lot of times. Good stuff. For me when it comes to brisket I much prefer my braised brisket with a peach glaze or a braised (not boiled!) corned beef to any of the Austin style smoked briskets. Even Franklin's. Now Franklin's is great but just something about it that makes me think it would be even better if prepared a different way. He is the master of that style of preparing brisket and nobody is better in my experience but there are other styles that I happen to like better. To each his own.
