Search the Community
Showing results for tags 'APL'.
Yesterday we finally got around to it, this is one that I have been wanting to try for quite a while now. No stores in my area stock this cut, and I had to ask them to order these in. I actually followed the beef shank recipe fairly closely, we usually don't make up the exact seasonings when making one of APL's recipes, just use something close. We did skip the side of melting garlic, decided on buttered green beans and jalapeno/brown sugar baked beans instead (first pepper out of the garden). The blackberries are doing well, so it was a pie crust cobbler with ice cream for dessert. The shank had a terrific amount of beefy flavor, the garlic really came through, and it was falling off the bone when I cut the ties. Since it was a special order, it was a two pack vacuum seal that hadn't been trimmed. I will ask the butcher to remove the silverskin next time though, it is nothing like pulling it from ribs. I spent probably 30 mins struggling to get it loose (mostly). Needless to say, after that meal we were stuffed. Even made some beef/bean burritos tonight with the left overs, the best part of BBQ is figuring out what to do with the rest.
I finally decided to try one of these board dressings that APL inspired. I made a turkey roast and was going to slice for sandwiches on hawaiin rolls with provalone and bacon. I made my board dressing with EVOO and oregano, rosemary , thyme and four seasons blend. The sandwiches are absolutly amazing and my wife said it was the best thing I have ever made on my Akorn. I didn't take a picture of the sandwiches but here is a picture of the sandwiches from a previous cook.
First post on here and I thought I would share with you guys my APL Serious Barbecue cook. I decided to do the Glazed Pork Loin with Cilantro and Garlic which I must say was INCREDIBLE! By far my favorite pork loin I have ever had the pleasure of eating! On this cook, I also decided to do a few of his sides from the Serious Barbecue book as well and chose to do Grilled Corn on the Cob with cilantro pesto (which my wife destroyed!!) and also Grilled Asparagus with Sherry-Shallot Vinaigrette which was also incredible. Im not much of a corn eater but the corn was awesome. The pesto added such a complex and sharp flavor to the corn that we could not put it down! So, without further ado, here are a few pics of my cook. Hope you guys enjoy!