What's for Dinner?

Goaldeje said:
This was the biggest I've ever smoked, at just over 11lbs. It was beautiful.
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That's what she said.

Sounds awesome! I've perfected NC pulled pork....
 
Have some pulled pork and rice, may try to finagle some kind of stir fry together.

Edit: Yeah definitely not Asian, came out pretty meh. Needed lots of hot salts & soy sauce.
 
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Goaldeje said:
This was the biggest shoulder I've ever smoked, at just over 11lbs. It was beautiful. I put Pimento Chili powder in the rub and the flavor was spectacular. Really smoky goodness. We just pulled the pork tonight, doesn't need a sauce or anything. I'll make sandwiches later in the week, and am thinking some pork tacos after that. All I know is we've got some good damn eating ahead of us.
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How long did that take to smoke? I have done a 8 pound one before and that took like 9 hours. I like to keep the smoker at 225. I have never had anything on the smoker overnight, I don't think I could sleep knowing it is outside unattended lol

I have always went to 195 for pulled pork, is 190 better? I agree with a good rub you never need to put any sauce on it. That reminds me of a time I did smoked chicken and it came out perfect, one of the people eating with us ask for bbq sauce to put on it. Next time he can have a ****ing microwaved chicken to drench in sauce ;)
 
Yep, I had my brother and his new bride for dinner that night and she asked for BBQ sauce. Almost voted to kick her out of the family, but she's a newbie, she'll learn...:)

I think anywhere between 190-200 is perfect. I went to 187 once, and it's amazing the difference those three degrees make. 190 was gorgeous, and it took every bit of 15 hours I'm thinking. I hit the plateau pretty early, and it was stuck at 150 or so for a long time, I was sweating bullets. But it broke through and turned out great.

Made tacos with the leftovers, mixed up some mayo, chipotles, pineapple juice and cilantro, dressed the pork in that and warmed through. Then reserved some of the dressing, added pineapple chunks and sliced some cabbage for the slaw, heated up some corn tortillas, great tacos. Made homemade refried beans and it was a little like what I imagine heaven to be.
 
I went out in search of octopus today. Was going to simmer it for an hour in lemon, bay leaf, thyme, and peppercorns, then grill it with salt, pepper, olive oil, and some more lemon juice. But alas, unable to find the main ingredient. Could've trucked it over to Greensboro and found it, but wasn't in the mood.

So instead I bought some nice shrimp. Going to do a little gumbo-like dish. Cut up 3 large Poblano peppers, diced an onion and some fresh garlic. Will brown the onion, garlic, and peppers, add the shrimp and cook, then add a large can of tomatoes, some fresh parsley, juice of a lemon, a little Texas Pete, and a cup of rice. Let simmer for an hour and I suspect it'll be pretty damned good.
 
Found Mussels on sale today for $4/lb, then the seafood manager at Martin's gave us another $1 off, so even better. Made Mac and Cheese and sweet potatoes to go with. Simmered the mussels in a Chardonnay-garlic-butter sauce that was amazeballs.
 
Poblano Shrimp Gumbo - so freaking good. Outrageous. Ended up doing it in a broiler. Browned the onion, garlic, and poblanos with some olive oil and butter, salt and fresh ground pepper. Pulled that off and cooked the shrimp, then combined the ingredients with some canned tomatoes, fresh chopped parsley, chicken stock, and added some Texas Pete, Worcestershire sauce, juice from a fresh lemon, and a few cups of rice. Simmered for 30 minutes... and it's amazing.

poblanoshrimpgumbo.jpg
 
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OK, so I have to ask. When I make Gumbo or Jambalya, I add the shrimp at the very end, minutes before serving. Does it work letting them simmer that long?
 
Yes...it works great. They don't get tough or rubbery. Generally, when steaming or otherwise cooking shrimp I totally agree - time is critical. But in a gumbo, sauteing works great....

I did use frozen pre-peeled shrimp for this one. Generally, shell-on is the way to go, but I'm telling you, this recipe is knock it out of the park good :)

Using Poblanos was a stroke of genius. That's what makes it wonderful...

Posted step-by-step recipe on Facebook.
 
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Boone said:
I went out in search of octopus today. Was going to simmer it for an hour in lemon, bay leaf, thyme, and peppercorns, then grill it with salt, pepper, olive oil, and some more lemon juice. But alas, unable to find the main ingredient. Could've trucked it over to Greensboro and found it, but wasn't in the mood.

So instead I bought some nice shrimp. Going to do a little gumbo-like dish. Cut up 3 large Poblano peppers, diced an onion and some fresh garlic. Will brown the onion, garlic, and peppers, add the shrimp and cook, then add a large can of tomatoes, some fresh parsley, juice of a lemon, a little Texas Pete, and a cup of rice. Let simmer for an hour and I suspect it'll be pretty damned good.
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Found one yesterday at the National Aquarium...you shoulda told me.
DSC_6652.jpg
 
I always feel mildly guilty eating octopus. They are very intelligent creatures.
 
Boone said:
Poblano Shrimp Gumbo - so freaking good. Outrageous. Ended up doing it in a broiler. Browned the onion, garlic, and poblanos with some olive oil and butter, salt and fresh ground pepper. Pulled that off and cooked the shrimp, then combined the ingredients with some canned tomatoes, fresh chopped parsley, chicken stock, and added some Texas Pete, Worcestershire sauce, juice from a fresh lemon, and a few cups of rice. Simmered for 30 minutes... and it's amazing.

View attachment 2173
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That looks damn good. I would love that recipe.
 
Poblano Shrimp Gumbo

Buy 2 lbs shelled frozen shrimp and thaw in sink.
Dice 1 vidalia (or yellow) onion.
Dice 1 whole head of garlic.
Slice 3 Poblano Peppers into bite sized chunks.
Combine onion, garlic, and onion and set aside.
Chiffonade 1/2 cup fresh parsley and set aside.

In electric frying pan or skillet, heat 3 tablespoons olive oil and 3 tablespoons butter. Once melted, add onion, garlic, peppers. Cook until onions are transparent. Pull and set aside. Put thawed shrimp into pan and cook, with salt, pepper, juice from 1/2 a fresh lemon, and tablespoon paprika until done (pink or white color and shrimp are firm). Re-add onion/garlic/pepper mix to shrimp. Add 28 oz. can of diced tomatoes and juice. Add 2 cups chicken stock. Add chopped parsley. Add 2 tablespoons Texas Pete (or other hot sauce), 2 tablespoons Worchestershire sauce, and juice from the other half of fresh lemon. Add 2 cups dried rice.

Mix all ingredients thoroughly. Cover and continue to cook at low heat for 30 minutes (stir every 10 minutes to prevent sticking/burning).

Serve.
 
Thanks for the recipe. I look forward to trying it out. Went Asian tonight with a little grilled chicken, soba noodles and miso vinaigrette.

Grilled Chicken and Soba Noodles with Miso Vinaigrette_small.jpg
 
Made a quick jambalaya tonight. Used chicken, sausage, tomatos, black beans, celery and rice.

Seasonings were, red pepper, Cajun, garlic, with 2 donated "secret seasonings". Made gallon and a half, only 1 bowl of that shiz left. Would make Rachel Ray moist
 
Was in a spot where I needed to make a relatively quick family meal last night. Made Smoked Sausage and Kielbasa macaroni w/ some mixed veggies on the side. Good stuff!
 
Interesting site. I'll have to check it out further.
 
On my own this Sunday as my wife and son are enroute to his last pre-college audition in Georgia. Worked out hard and going to take a night off from healthy eating and do some steaks. Doing a shallot, soy, garlic, thyme, balsamic, olive oil, black pepper marinade and will finish with some bleu cheese butter. Spanish rice on the side.
 
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