We had panseared marinated lamb sirloins, roasted Gold Nugget squash with buttah, and those really thin little asparagus spears steamed, with some mayonnaise and truffle salt on them too. Smack-a-lip good stuff.
What did I cook this weekend.....
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I don't even know what a Gold Nugget squash is! But I love baby asparagus, though I have learned that Costco's big mature asparagus is every bit as good. Normal stores no. But something about Costco's asparagus is amazing!
I mixed some of that andouille sausage with some of my endless supply of feta cheese, then into some halved red peppers, sprinkled with basil and grilled. Plated with seasoned yellow rice and broccoli florets. No plated pics, but here's one of before and after grilling.
The label on the one I had said "gold nugget" not "golden nugget" but either way - they're sweet-fleshed, hard winter squash about the size of a softball or a little bigger. Boy they're good!
We had some leftover pulled pork with some Dinosaur BBQ sauce added with coleslaw on buns. Always good!
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No time to cook. Went out to a BBQ place for brisket and a Short's Spacerocks IPA. I was surprised to find out that the Spacerocks is Gluten Free. Amazing!
My stomach still hurt, though. Too much Brisket!
My stomach still hurt, though. Too much Brisket!
SLS Pork Spare Ribs
I CAN'T TAKE IT ANYMORE!! This picture is in a response that has been on the top of the last page for about a week now and I have seen it multiple times every day. I'M COOKING RIBS tomorrow!
I mixed some of that andouille sausage with some of my endless supply of feta cheese, then into some halved red peppers, sprinkled with basil and grilled. Plated with seasoned yellow rice and broccoli florets. No plated pics, but here's one of before and after grilling.
Awesome. Banana peppers are a good one to stuff when you want a little extra warmth.
flars
Well-Known Member
Monday and Tuesday will be in the low to mid 50's here. Plan to grill another 10 pounds of chicken leg quarters and all the ribs that in the freezer.
May be the last of the days to sit on the deck, without cold weather gear, enjoying a few beers watching the smoke drift away from the grill.
May be the last of the days to sit on the deck, without cold weather gear, enjoying a few beers watching the smoke drift away from the grill.
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FYI - It is possible to over do it with fish sauce. Just a warning. Next time I start with the soy sauce as the flavoring and then the fish sauce as just a hint...lol.
I CAN'T TAKE IT ANYMORE!! This picture is in a response that has been on the top of the last page for about a week now and I have seen it multiple times every day. I'M COOKING RIBS tomorrow!
Edited that post for you.
Sorry bout that
Closing the loop on the andouille sausage I've been using lately: smoked it last night. Went great, chilled when done, had for lunch today with spicey yellow rice / black beans / onions, with a bit of sweet hot mustard. It's a fairly spicey sausage with a TON of flavor. I used the smoked andouille recipe from Charcuterie.
CreamyGoodness
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You haven't lived until you've stuffed sausages with two gay men on a Thursday afternoon...
ericbw
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That's on my list of recipes to try from that book.
Closing the loop on the andouille sausage I've been using lately: smoked it last night. Went great, chilled when done, had for lunch today with spicey yellow rice / black beans / onions, with a bit of sweet hot mustard. It's a fairly spicey sausage with a TON of flavor. I used the smoked andouille recipe from Charcuterie.
I just finished lunch and suddenly I'm hungry again.
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Looks like a great fill, probably perfect texture.
Yea, bit of heaven there. The skin is really nice when smoked - snap is perfect. These couldn't have turned out any better. Note that I ground the meat one night, stuffed the next, smoked the next, ate the next. Altogether it's a fair sized job, but split up like that it was nothing.
BTW, that pork was $2 / lb. Super cheap sausages when you get find pork shoulder on sale.
Andrew, those are the prettiest sausages I ever drooled over! I can smell/taste them, almost. They set off the flavor jets, that's for sure!
My roommate was finding shoulders for under a buck a pound here. I kept finding them at two bucks a pound. I really want to get into chartrucerie. I have too many hobbies.
We've had them for $.89/pound quite a bit lately. What a bargain!
beergolf
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Harissa roasted chicken, mashed sweet potatoes with ginger and orange, shaved brussel sprouts.
Salad with Asian pear, toasted walnuts, dried cherries and goat cheese.
Salad with Asian pear, toasted walnuts, dried cherries and goat cheese.
beergolf
Well-Known Member
salad.
I love Asian pear. Never thought to use it in a salad. That sounds like a great idea. Something I will have to try.
Looks delicious. Nice post.
mattmmille
Well-Known Member
Just broke down a white pumpkin...canned 8 pint jars of cubes, roasted the rest. The roasted pumpkin got puréed. A couple 4 oz jars strained and refrigerated for grandson, a quart bag frozen for future baby food, and a few cups went in the crock pot to start a Batch of pumpkin butter. Washed the seeds and stuck them in the fridge...I'll deal with them tomorrow.
I'm making pumpkin ravioli today. We are thinking alike!
