He is Risen!

Easter celebration with Lamb shank.http://forums.pelicanparts.com/uploa...1617562172.jpg

16 lbs for the two of us... Lots of left over, Turkey sandwich are good.

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I was out in the back yard at 10 last night getting the BGE fired up and ready for a pork butt to go on for 14 hours @ 225°.

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Once the Butt was done I reloaded with more wood and coal for a 3 hours @ 200° smoke of a pork belly. I make my own Bacon. I have been making my own for a while now. Way better than any store bought bacon.

http://forums.pelicanparts.com/uploa...1617578588.jpg
http://forums.pelicanparts.com/uploa...1617578588.jpg

He is Risen!

Here you see ham, Au Gratin potatoes with Irish cheese, cauliflower roasted with cherry tomatoes, mustard, garlic olive oil and a squeeze of lemon, and fried asparagus. A lemon dill mayonnaise was available, but I chose ground sea salt.

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Have we, or should we, talk about biting/tasting/rinsing order? What do you eat first, then second, then third, then when do you rinse with beverage? These are important things, as I suspect you know. For me, the wine comes after the meat. Particularly with beef and red wine. And the vegetable comes after that, then the starch, then the meat. Repeat.

What say ye?

Jim, that bacon looks To Die For. Perhaps Shaun and I should come to your place and have a weeklong cookoff. Just kidding. Sort of.

:)

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I wish you could taste this photo. Homemade bread with ham, leek and mushroom chowder. To die for.

Homemade bread was baked last night. I shoulda taken a picture of this loaf. It drew compliments last night when served with rubbed flat iron steak, mediterranean pasta salad and fried asparagus with basil dill mayo sauce.

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http://forums.pelicanparts.com/uploa...1618195700.jpg

I volunteer to play judge ;). I can't look at these pictures before eating. It all looks so good

Leftover tacos.
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Threw some grass fed rib eye steaks from Butcher Box on the grill. Accompanied by a righteous 21 year old.

Every time I have some of this whiskey, I am blown away.

Our local grocery store, Seed to table, has valet parking, four bars, and two stages for live bands. You can order dinner there, or pick out a steak or fish from their fresh section and ask them to prepare it. Here is their meat and cheese appetizer.

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I was eating this when I realized I hadn't snapped a pic. Here you see Ahi tuna, fried, with spices and also with a sort of "guacamole ranch" sauce which was not really ranch since it had a small amount of garlic and cilantro, with a little mayo and buttermilk. Cooked spinach with tiny tomatoes and feta cheese and a hint of oregano. And plain ol' carrots and Brussels' Sprouts. Paired with a California chardonnay, of course.

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Smoked a boneless chicken with crawfish stuffing from a local Cajun meat market. Yum!

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http://forums.pelicanparts.com/uploa...1618576421.JPG

Chicken curry: Beans, sweet potatoes, onion, garlic, curry powder, turmeric, tikka masala sos from a jar, light coconut milk. One thigh for a big batch. No curry paste so it was rather mild. Naan bread.
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Friday night! Pizza night!

Got the BGE up to 610 degrees. A new record.

I'll let the pictures do the talking. Pizza, wings, Buffalo cauliflower and Old Fashioneds.

edit - For some reason pics do not load on my phone. It looked like they did will fix later.

Playing a little catch-up here. Two fish dishes from recent dinners:

Red beans.
Quinota/red pepper/jalapeno/carrpt/celerty/broccoli in a lemon garlic vinaigrette
Salmon.
I think there was an avocado ranch available but I do not recall whether I partook. I probably did. ;)

http://forums.pelicanparts.com/uploa...1618710948.jpg

And before that:

Baked asparagus
poached cod
potatoes
Brussels sprouts/bacon with dill butter
Mustard creme sauce ( I did partake. Quite memorable ).


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These dishes have quite an array of components, but please do not thing the flavors compete. Often, a particular herb or other component is present in such small quantities as to be almost subliminal.

And tonight....the woman I had never even hoped to meet wanted to fix a sort of stew or chowder that would 'taste like summer." It was 80 degrees today. And so, she fixed this salmon, garlic, onion, carrot, Brussels sprouts, peas stew with chicken stock, cream and a tiny bit of mustard.

The chicken stock was made from locally-sourced organic free-range chickens and was infused with dill, fennel and allspice.

Pay particular attention to the bread, which was a no-knead (takes an entire day) rye which was milled on site.

http://forums.pelicanparts.com/uploa...1618712051.jpg
http://forums.pelicanparts.com/uploa...1618712051.jpg
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http://forums.pelicanparts.com/uploa...1618712051.jpg

That stew looks amazing Jim!

Along with the ham, leek and mushroom chowder, we need some recipes!

And Jim ( in FLA ), that bacon looks amazing! I have tried making it a few times and always was way too salty. Maybe I'm not rinsing well enough before smoking or brining the wrong way. Any tips appreciated.

Today I'm making a slow roasted pork shoulder with crispy skin. I'll post some before and after pics.