I had a brisket that was just begging to be smoked and well it is the "Beef" challenge so.... I started with a 11lb choice packer, trimmed it and rubbed it with steak seasoning. I was having friends over for some college football Saturday and had a little too much fun Friday night so I was not up early enough to do low and slow. Turbo brisket it was.
On to old smokey at 350 indirect with some local pecan chunks. I put a drip pan with the trimmed fat below the brisket.
Plated with bbq baked beans and my no knead bread.
After scouring the web for ideas for Mediterranean cuisine, I came across "Tartufata Pizza" and thought I would give it a try. I started with crimini, shiitake and oyster mushrooms that I roasted at 450 for 20-25 mins. While they were roasting I simmered whole garlic cloves in extra virgin olive oil. I discarded the garlic cloves and added some dry thyme to the oil and placed it in a bowl with the mushrooms and allowed them to cool.
I spread out my no-knead dough and added the mushroom mixture and fresh mozzarella with a little extra olive oil.
Then it was out to old smokey @ 450 till done to your liking.
For the July challenge I decided to give duck a try. I had my brother pick up a Culver Farms White Pekin Duckling, Buddhist Style , at Saigon Oriental Market and Deli. The employees gave him a few pointers on seasonings and recommended the Japanese yams to accompany the duck. I saw many different versions of smoked duck and decided to try the tea smoked version.
I rinsed the duck and left it uncovered in a tin pan overnight, then rubbed it with salt, pepper and garlic and put it back in the fridge for several hours. I stuffed it with half an onion and a quartered orange and had old smokey holding @ 300.
I placed whole tea leaves 1 cup uncooked rice and 1/2 cup brown sugar in foil and placed the pouch in the coals.
I glazed the duck with a honey and soy mixture and put it on the grill.
After and hour I added the yams and re-glazed the duck.
Glazed it again after another 30 mins, the duck was small and cooking quicker than I expected.
After I smoked the yams, I sliced them and seared them in the reserved duck fat.
"Pollo arresto con limone, aglio e rosmarino" Roasted chicken with lemon, garlic and rosemary.
1 (4-5 lb) roasting chicken
5 tbsp freshly squeezed lemon juice
2 sprigs fresh rosemary
4 large cloves of garlic, peeled and halved
salt & pepper
1/4 cup olive oil
3lbs new potatoes
Mix the olive oil, garlic, lemon juice and rosemary in the dutch oven and roll the chicken around in the mixture until it is covered. Remove the chicken and line the bottom of the dutch oven with the potatoes and return the chicken to the pot, add salt and pepper.
Cover and put on Kamado at 375 for around 30 mins.
Uncover and cook another 45 mins or until the juices run clear.
A fiery onion bomb with a hidden treasure on the inside. I have never made a "fatty" before so I hit the interweb and came across a link for a bacon meatball onion bomb and thought man that looks tasty so I thought I would spice it up a bit and give it a try. Boy am I glad I did, these things are awesome!
Ingredients. This is the base recipe that I found online. I added some twists to fit my tastes.
1 lb ground beef
1/4 cup diced onion
1/4 cup diced mushrooms
1/4 cup parsley
1/4 cup panko bread crumbs
1 tbsp brown sugar
1 tbsp spicy ketchup
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 pack of bacon
Cut the tops and bottoms off of the onions and cut them in half. Set aside some of the thick onion peels. (Don't use the outer peel as it is tough and chewy.) Mix the ground beef and other ingredients in a bowl. I decided to add minced garlic and chopped jalapeños to the mix. I then cut the tops off of some fresh jalapeños, seeded them and stuffed them with sharp cheddar cheese. I put the jalapeños in the center and covered them with the meat mixture, put the onion layers around the meat and wrapped them in bacon.
Out to old smokey at 225 for 1 hour
After an hour baste in your favorite BBQ sauce. I used Sweet Baby Rays original. Cook until the sauce has caramelized to your liking.
I will definitely be making these again, they were absolutely fantastic.
Thanks for looking