Need one pound of Bacon.
Need some Coffee.
Need some Chipotles.
Need some Garlic.
Need some Spices.
Need some patience as it simmers for 2 to 2-1/2 hours.
Any guesses?
Slash
Sunday, July 3, 2011
Saturday, June 11, 2011
Spice Rubbed T-Bone with Grilled Potato Skins
T-Bone and two small strip steaks
The rub is great but was pretty spicy - for once, I will cut back on the cayenne the next time I use this rub.
Grilled Potato Skins
First bake the potatoes until nearly done, then cut in half length-wise. Scrape out some of the potato so that there is about a 1/2" of potato left inside the skin. Brush some garlic butter on both sides of the taters and grill about 4 minutes on both sides. Add some cheddar and bacon during the last minute of grilling. Sour cream and chives finishes them off.
Monday, May 30, 2011
Barbeque Chicken (with 'shroom Bombs!)
And made a few with our beer can chicken rub for the kiddies.
Sunday, May 22, 2011
Saturday, May 14, 2011
Cedar Smoked Pork Loin
with Pineapple Salsa
Very flavorful and very quickly disappeared off of the serving platter.
First time making this, so there are a couple of tweaks I'd make the next time. I removed just about all of the fat from the top of the pork loin, next time I plan on leaving some so it can render down over the roasting loin (can't leave too much on because of the plank method of grilling and flare up's wouldn't be desired). For the salsa, I used one tablespoon of minced Jalapeno pepper while the recipe called for a teaspoon. Next time, I'll use a whole pepper since there wasn't really any heat imparted into the salsa. Also, I didn't pick up fresh basil for the salsa, so I used dried basil instead (1/2 of the serving). While others liked the salsa flavor, I thought it was a bit basil-ly, so I would either use fresh or cut back even more next time.
Definite keeper in the pork recipe department.
Very flavorful and very quickly disappeared off of the serving platter.
First time making this, so there are a couple of tweaks I'd make the next time. I removed just about all of the fat from the top of the pork loin, next time I plan on leaving some so it can render down over the roasting loin (can't leave too much on because of the plank method of grilling and flare up's wouldn't be desired). For the salsa, I used one tablespoon of minced Jalapeno pepper while the recipe called for a teaspoon. Next time, I'll use a whole pepper since there wasn't really any heat imparted into the salsa. Also, I didn't pick up fresh basil for the salsa, so I used dried basil instead (1/2 of the serving). While others liked the salsa flavor, I thought it was a bit basil-ly, so I would either use fresh or cut back even more next time.
Definite keeper in the pork recipe department.
Sunday, May 1, 2011
Baby Back Ribs
And Bullseye BBQ sauce, too.
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