1 Attachment(s)
My picture didn't attach!
[QUOTE=dmillsr3;502436]Hatch Chile stuffed with Mexican Cheeses, NY Strip Steak, Broccolini with Onion, Roasting Ear, and grilled Mango.[IMG]https://attachment.outlook.office.net/owa/dmillsdfw@outlook.com/service.svc/s/GetFileAttachment?id=AQMkADAwATYwMAItZDA1MC01NQBlOS0wMAItMDAKAEYAAANWRlGqoab%2FR77vBWSVD9vIBwDfkByZTnhOQbUk%2FgipKRnpAAACAQwAAADfkByZTnhOQbUk%2FgipKRnpAAGjSTCpAAAAARIAEABh0zilwfoOTLwWQsKMElgo&X-OWA-CANARY=vn5EPwphREm7_pNVtvN7awBH0FF78dQYgkYCxR3hA2DiZyN9TJakVIRj_Oa9GzCGhMiSJbU5NBM.&token=eyJ0eXAiOiJKV1QiLCJhbGciOiJSUzI1NiIsIng1dCI6ImVuaDlCSnJWUFU1aWpWMXFqWmpWLWZMMmJjbyJ9.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.S7HO508--KFSV9Vam2klARZd2lE3en1woVC94Xoq38tMU4juUAmVuTYlySUO8Sq-cfO3AVAbVLhlvAcuC_OsFBrWjPTL9XR6tXkQGZyQzf0rlb52BIwlRx5R2JCrWVO1jv0PHHtn-zsuTNFIKJHltThdQ-i3GatPx8t7I5wXh2UFlHKuW2-CoYwP_VBXbx-YIR6qcxypzKAaldoHmaYS977ZRsxqzKojEqN9730JFbhr9aWEiLzE6Aa73SZZBfxoElv5uAA8y1482YDINPZtzB03QZNeQBGvkkFsC9EjQdb7JzCJZFNA9MhkLWy2It1C4vU2hH4mrLC7NnCCD_xRDA&owa=outlook.live.com&isc=1&isImagePreview=True[/IMG][/QUOTE]
[ATTACH=CONFIG]50415[/ATTACH]
1 Attachment(s)
Mystery Squash Night in Double Oak
Close behind Hatch Chili season comes another favorite. This squash is the earliest "winter" squash to show up in our area each year. Slightly sweet and delicious. I bake in oven usually filled with cheese. The peel is edible. Also good if you skip the cheese and add butter and cinnamon. Who recognizes this squash?
[ATTACH=CONFIG]50737[/ATTACH]
Served with New York Strip Steak and Mushrooms, Swiss Chard with Onions, and Avocado (of course).
3 Attachment(s)
Pork B$tt .. little different
So I've been thinking of ways I could make the Pork B$tt better.
I stuck with brining it first and a basic seasoning (Salt, pepper, and garlic).
New:
I scored the fat cap allowing the seasoning to "get to the meat".
I set the pellet smoker on 225* instead of a low or high smoke setting.
I started it at 7:30 pm Saturday evening and let it cook all night and into Sunday afternoon, total of 20 hours, this includes the hour I gained due to daylight savings. (Stopped cooking when it got to 200* as read by the remote reading thermometer).
Here's some pics:
At the start, 47*.
[ATTACH=CONFIG]50936[/ATTACH]
The next morning, 14 hours cooking, about 145*.
[ATTACH=CONFIG]50937[/ATTACH]
Done, 20 hours, 200*.
[ATTACH=CONFIG]50938[/ATTACH]
Very little smoke ring. The skin got so crisp, I gave it to my Rottie/Lab mix, kind of like pig ears. The fat cap rendered totally. The meat fell apart and made it difficult to get off the smoker. You might be able to see where it started to come apart.The meat was melt in your mouth, juicy and just plain delicious. Missed the smoke ring a tad, at least when I first cut into it. The smoke flavor is still there, but, way more subtle. All in all, very successful, maybe next time do the same, but, on low smoke until morning. Then switch to 225*