Long training day in 90F weather and I just needed something green and cold last night. I discovered a pork tenderloin in the freezer and popped it in the circulator. Sliced and diced, tossed on a bed of butter lettuce with 3 year crunchy crystal goida, blue cheese, bacon and a champagne olive oil vinaigrette.
Thanks to a Thermapen recommendation here on Hungry Onion, finally perfected reverse searing on the grill. Sage and hickory cold-smoked strip steaks finished with marrow butter. (The magic of cold smoking and the marrow butter were courtesy of our local butcher.)
There’s more: While cooking these I had to face down one of the bobcats that have been ranging in our yard. He or she kept a good distance. Whew. An exciting meal in more ways than one!
The universe has spoken, and it recommends DH slow down. In spite of every available electronic reminder known to mankind, DH managed to mix up the dates for the annual BBQ for which he does the cooking.
We now have six full racks of spare ribs. Last night we barbeque grilled 2 racks, both were dry rubbed one was sauced. The un sauced were better IMO. I prefer ribs grilled as opposed to smoked, because I like some resistance and chew, I’m not a fall off the bone fan. Today however, our neighbor is smoking 2 of the racks, and two went into the freezer. Ribs will be what’s for dinner last night, tonight, tomorrow night …
Your assistant is adorable! BTW, like you I prefer a little bit of resistance to my ribs - you can get that in the smoker, but you have to be fairly precise with your timing, as there is a somewhat narrow window between underdone/too tough and falling off the bone. I know many people who smoke meat like to foil ribs after a few hours but I find that makes them more likely to be too tender, so I never foil mine. Creates great bark that way too!
meatn3
(equal opportunity eater in the NC Triangle)
284
She is preforming her cocktail wizardry right now!
Irena and I did a grocery run. Dinner tonight starts with oysters. Linda has a watermelon/vodka idea to go with. Then salad and a seafood chowder with mussels, clams and hake. Chowder will begin with corn cob stock. Corn, onions, potatoes will contribute. We arrived back and overheard some talk of beets…guess I’ll find out!
Massive amount of shrubs and bitters which we played with last night when we did a gin tasting (Coniption American style and Green Hat).
Everyone is pretty tired today so just taking it slow. Cell and internet quite spotty.
It’s great seeing all of them again!
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meatn3
(equal opportunity eater in the NC Triangle)
285
TY … I’m not really a fan of smoked meats with the exception of Big W’s brisket and ribs, but these look pretty good so I’ll force myself I will report back.
Nice! I prefer my smoked meats with rub only as well - I might add a little sauce at the table, but if the rub is good I don’t think sauce is required.
Big gringo taco salad for dinner tonight - seasoned ground beef, blackened onions and peppers, radishes, pickled jalapenos, green olives, cilantro, cheese and sour cream, all on a bed of romaine. Fresh, crunchy and very delicious!