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lunchman

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  1. Like
    lunchman got a reaction from BURGER MEISTER in Replace metal firebox with ceramic   
    I missed seeing this topic, can offer my recent experience with my Bubba Keg (2010). The Keg was starting to look a bit worn, so I decided to look into the rust and at least give it a repaint. It was much worse than I expected.
     
    Here it is off the stand -
     

     
    and the stand itself -
     

     
    Not looking great underneath and the firebox does have a lot of rust flaking off but it's not rusted through -
     

     

     

     
    I used an angle grinder and my sander to get the stand back to bare metal -
     

     
    And then fabricated some aluminum pieces and JB Weld to fill in the holes underneath once I cut them back to sound metal. I had to really do a bit of cutting to get back to stable metal -
     

     

     
    Riveted everything into place -
     

     

     
    And repainted with a high heat automotive paint -
     

     
    Replaced the original gasket with a Nomex one -
     

     
    Bubba lives to see another day and takes its place alongside the Goldens' and the Weber -
     

     
    So far, so good. My repair is holding up, the Keg is back in the rotation these days and grilling as well as it ever has. I even bought a very high quality Broil King cover to keep it out of the elements. 
     
    I did send pics of the rust through to Broil King but never got a reply. I wasn't expecting them to cover a Bubba Keg under their warranty, especially since the original Bubba Keg warranty wasn't for 10 years, but it was worth a try. I bought the Keg at a significant discount when HD was discontinuing them, so this grill owes me nothing and it was worth the time and effort to repair it. 
     
    -lunchman
  2. Like
    lunchman got a reaction from PennHead in Blackstone cooking   
    I'll definitely agree with you there, @ckreef.  I used the BS this morning just to see how well I could manage temps with some fried eggs, toasted English muffins and an omelet. It wasn't too much to juggle, no time for pics though. 
     
    This evening the griddle got put to good use in the form of fish tacos. Pretty simple, some frozen fish chowder pieces from my local Market Basket, thawed in the fridge. I seasoned them on the griddle with S&P and some Oyster Sauce. Grilled some Julienne carrot strips and some store bought coleslaw. Nothing overly fancy or complicated. My wife asked if this meal would have been possible on the Kamados. Yes, but with a lot of juggling of cast iron and a lot of waiting for grills to come up to temp. So that's a not really.
     
    Some pics -
     

     

     
    Not the most photogenic plated pics, but it tasted pretty darn good and was ready rather quickly.
     

     

     
    I'll still need to master temperature control, though it's not really that difficult. It's like cooking on a giant cast iron skillet !
     
    -Dom
     
  3. Like
    lunchman got a reaction from PennHead in Blackstone cooking   
    I'll need to spend some time reading through this thread, lots of good info here. Although I wasn't planning on acquiring yet another grill, I went and did it anyway. 36" Blackstone Griddle. Just seasoned it this evening, I'll play around with it tomorrow and start getting used to cooking on it.
     
    Initial seasoning turned out pretty decent, if I can get it to look and act like my cast iron cookware I'll be all set. 
     

     
    Regards,
    -lunchman
  4. Like
    lunchman got a reaction from KismetKamado in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  5. Like
    lunchman got a reaction from lnarngr in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  6. Like
    lunchman reacted to daninpd in Lamb and Chorizo Meatloaf with Chorizo Queso Sauce   
    There comes a time in life when a guy needs to make a great meatloaf.  I have done that, many time in the past using Paul Prudhomme's  Cajun Meat Loaf recipe https://www.food.com/recipe/paul-prudhommes-cajun-meat-loaf-412134
    I was about to do it again and then saw Marcela Valladolid on the Food Network cook a Mexican Chorizo Meatloaf and I thought maybe there is room for new flavors.  So I came up with this recipe:
     
    Chorizo Queso Sauce
    1 lb Chorizo (I used Beef Longaniza)
    1 lb Velveeta (or equivalent)
    4 ounces cream cheese
    10 ounce can Rotel tomatoes & green chilies
     
    Meatloaf
    2T olive oil
    1/2 c finely chopped onion
    1/2 c finely chopped carrot
    1/2  c finely chopped red bell pepper
    2 cloves garlic minced
    1 pound ground lamb
    1 pkg Mexican Chorizo (probably 8 to 10 ounces)
    1 can diced fire roasted chiles
    1/2 t ground cumin
    1/2 t ground black pepper
    1/4 t Cayenne pepper
    2 large eggs. well beaten
    1/4 c sour cream or Mexican crema
    1/2 c panko bread crumbs
    Cilantro and sliced green onions for garnish
    Enough bacon to line your loaf pan
    Restaurant-style tortilla chips for serving
     
    In a heavy skillet add the oil and sutee the onion, carrot, bell pepper and garlic until soft.
     
    Combine the lamb, chorizo, sauteed vegetables, canned green chiles and bread crumbs.
     
    Combine the spices, eggs, sour cream and pour over the meat mixture and mix well and scoop it into a bacon lined loaf pan, folding the bacon over the top ot the meatloaf.  Cook on your Kamado at 350 for about 30 minutes (adding smoke, if you want)  to an internal temp of 130 and then turn out on a disposable aluminum flat pan to continue cooking so the bacon will crisp up and get a IT of 160.
     
    While  that is cooking take the Chorizo (or Longoniza) you bought for your sauce and cook  it so you can drain off some of the fat.  Cube the Velveeta into 1" cubes and add to the Chorizo.  Add the cream cheese and Rotel tomatoes and cook over low heat until everything is melted together into a dip-like consistency (this is a good time to get a tortilla chip and taste the sauce and realize "That's not a sauce, it's a dip---note for Thanksgiving and Christmas).
     
    Top the meatloaf with a bit of the sauce for the last 5 minutes or so while it is cooking, bring it in and let it rest about 10 minutes before slicing.  Top each slice with more Queso Sauce and serve with a pile of tortilla chips to scoop up the sauce and some of the lamb and chorizo meatloaf.  This took flavor to the next level from my old Prudhomme recipe, but old habits die hard and I still made mashed potatoes and onion gravy.








  7. Like
    lunchman got a reaction from JohnnyAppetizer in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  8. Thanks
    lunchman reacted to ckreef in Brunswick Stew   
    I live in the South. I'll try anyone's (or any restaurants) Brunswick Stew. There's a lot of bad Brunswick Stew out there. I like it nice and chunky and @lunchman's looked really good.
     
    @lunchman my only suggestions for a future version is Dutch oven (no top) in the kamado with some wood chunks at 300* for 6 or 8 hours. Add some chicken stock as you go to make up for evaporation. Also don't add all your extras at the very begining. I usually put okra and chunks of pulled port in about an hour or so before the end. If you put the pulled pork in at the beginning of a 6 or 8 hour cook you won't have chunks anymore it'll be little shreds.
     
     
  9. Thanks
    lunchman reacted to ckreef in Brunswick Stew   
    Great looking Brunswick Stew. I make it all the time. I have some pulled pork set aside in the freezer waiting to be made into Brunswick Stew. Was going to do it last weekend but Mrs skreef made her challenge cook instead. Maybe I'll get to it this weekend. 
     
     
  10. Thanks
    lunchman reacted to riverfish in Brunswick Stew   
    I will be making this to freeze for the upcoming ice fishing season!!!
  11. Thanks
    lunchman reacted to John Setzler in Brunswick Stew   
    I am out of pulled pork.  I need to make myself some more leftover pulled pork to have in the freezer
     
  12. Thanks
    lunchman reacted to prowe in Brunswick Stew   
    Looks like a great meal!
  13. Thanks
    lunchman reacted to Ron5850 in Brunswick Stew   
    Just tried Brunswick stew for the first time about a month ago when I was down in Atlanta. And I must say I truly enjoyed it. And yours looks even better than the one I had.
  14. Like
    lunchman got a reaction from Ron5850 in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  15. Like
    lunchman got a reaction from ckreef in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  16. Like
    lunchman got a reaction from Old Red in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  17. Like
    lunchman got a reaction from John Setzler in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  18. Like
    lunchman got a reaction from BURGER MEISTER in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  19. Like
    lunchman reacted to skreef in Meatloaf Wellington   
    This is my Challenge cook 
     
    Since others put a great spin on their meatloaf, I figured I better put a spin on mine. 
     
    A MeatLoaf Wellington (almost a Gordan Ramsey dish) 
     
    Ingredients :

     
    I got my grill up too *400
    Got my mushrooms, Garlic, Salt, Pepper and Thyme cook down to expell the moisture content. Set aside. 

     
    Cooked Hamburger with Smoked Pepprika, Salt, Pepper, Onion, Garlic, and Chilli Powder. Hot seared it and wrapped in Perchutio and Mushroom mixture
     

    . Then roll it in Puff Pastry. 

     
    Brushed with egg and put on Grill for about 40 minutes. 

     
    They are Done


    Served with Butternut Squash 
     
     
     
    Money Shot

     
     
    Thanks for looking 
    Skreef 
     
     
  20. Like
    lunchman got a reaction from Golf Griller in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  21. Thanks
    lunchman got a reaction from prowe in Brunswick Stew   
    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else!
     

     

     

     

     
    A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). 
     
    Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. 
     
    I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.

    While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.

    Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.

    In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.

    Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself.
     
    Here's the Brunswick Stew after simmering for that time -
     

     
    I just had to make some Cornbread to serve with it -
     

     
    Plated for lunch -
     

     

     

     
    It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! 
     
    That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations.
     
    Regards,
    -lunchman
  22. Thanks
    lunchman reacted to Ron5850 in Beef Ribs on the Goldens'   
    Those short ribs look spot-on! Well done Lunchman.
  23. Like
    lunchman got a reaction from Ron5850 in Beef Ribs on the Goldens'   
    This is the first time I've ever made these in all the years I've been grilling. Either my grocery store had very little on hand or the price was more than I was willing to pay, but last week I picked up two packages of Beef Back Ribs.
     
    My understanding is that Beef Short Ribs have much of the meat on top of the bone, which these did so perhaps they were mislabeled. Doesn't matter, they still turned out great despite this being a first time for me. My hat's off to Chef Tom from atbbq.com for his excellent videos re: trimming techniques which I used. I've actually been binge watching a lot of his videos over the past few weeks.
     
    Let's get to some pics. 
     
    The beef ribs, some of which have been trimmed, a few remaining to have their silverskin and fat layer removed. The 3 on the right looked exactly like the one to the left prior to trimming -
     

     
    I finally invested in a decent boning knife, a relatively inexpensive Victorinox which did an excellent job. Cut a tab to hold onto, then trim keeping my fingers out of the way. What an excellent technique -
     

     
    All trimmed and ready for seasoning. I dry brined them for a few hours, then made up a batch of Big Bad Beef rub from amazingribs.com, but added a bit of Cumin to the mix -
     

     
    The Goldens' was set up for indirect with a grate temp around 275-300 or so. After about an hour on the grill I'm seeing some nice pullback -
     

     
    At about 2 hours in to the cook, there's more pullback and they're probing easier but they're not done. It's time to put on some seasoned potatoes for baking -
     

     

     

     
    I honestly had no idea how long these would take. 3 hours? 5 hours? They were probing quite tender at around 3 hours and ready to come off the grill -
     

     
    Resting -
     

     

     
    Plated with the baked potato and some oven roasted cauliflower -
     

     

     

     

     
    A definite success, meat was tender and they tasted great! I'd buy these again in a heartbeat.
    As always, thanks for checking out this post and Sunday dinner!
     
    Regards,
    -lunchman
     
  24. Thanks
    lunchman reacted to len440 in Beef Ribs on the Goldens'   
    Great short ribs i may have to mosey on down to the butcher 
  25. Thanks
    lunchman reacted to lnarngr in Beef Ribs on the Goldens'   
    Those look marvelous! 
    And thanks for the comprehensive pictorial! 
    I gotta quit talking about it and cook some short ribs. Mommy says she doesn't like them. Well, my step-ex-husband-in-law was a card carrying grill meister! But he didn't have Kamado Guru in his corner! 
    I can't wait to rock some short ribs and change her mind. 
    I have to be happy with small victories. 
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