What's that you're eating?

NWFRS said:
Got some coals going this morning, then babysat for about 3 hours at 200F. Still juicy but I think I’m going to shoot for lower next time, or use that drop-in/indirect heat stone. I don’t use the GreenEgg often. New grate. I dropped and broke the old one last year.

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Rubbed and basted with a mix of Stubbs BBQ sauce, balsamic vinegar, brown sugar, coarse mustard, wine, Tabasco, butter, balsamic glaze, A1 dry rub, black pepper, and Johnny’s salt.
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Not long enough. I usually do 225° for 3 hours, then raise the temp to 250-275° for 1-1/2 to 2 hours more. Never dry, and I don’t use anything more than a dry rub.
 
Matthew Gregory said:
Not long enough. I usually do 225° for 3 hours, then raise the temp to 250-275° for 1-1/2 to 2 hours more. Never dry, and I don’t use anything more than a dry rub.
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Yeah I did another on Thursday, using the indirect heat stone for three hours, then wrapped it and let it go another three. Didn’t take pics because it looked slimy and unattractive. Still tasty though. I’ll get it more gooder next time. 😅
 
Haven't been here for awhile. Just catching up . . .

A bowl of Bun Bo Hue for lunch last week at a new (to me) Vietnamese place. Lots of meat & noodles but was a "fail" because the was no slice of cross-cut beef shank and it was also missing the coagulated blood cake cubes. Kinda cheap on the garnishes too; lots of cilantro but no basil. WTF?? 🤷‍♂️

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Lunch the other day at one of my favorite BBQ joints which was better. Baby back ribs w/corn on the cob and 16 oz of Blind Pig. :)

The meal also included a free soda but I don't drink soda anymore. Just poured it because it was included. LOL! ;)

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Spent a lazy Sunday at home today. 😎

Roasted a 5# chicken in the morning for later consumption; seasoned it w/salt, pepper, thyme & Trader Joe's (Tajin type) chili/lime mix:

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Then took a quick drive to Little Ceasar's for a large pepperoni pizza. Added some red pepper flakes & ate 1/2 of it for lunch:

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Then spent the rest of the day watching football (49ers vs Raiders; 9ers looked lousy), baseball (Giants vs Rangers; Giants avoided a 3 game sweep w/a walk off HR in the 10th), golf (St. Jude's tournament; 43 yr old Lucas Glover won his 2nd tournie in a row) & a replay of last night's Navarette/Valdez fight (Navarette kicked Valdez's a$$) on TV. :)
 
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A BLBMT -- Bacon Lettuce Basil Mozarella & Tomato -- sandwich of my own making.

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I was making some margherita (slices of tomato topped w/basil & mozarella) to eat off the plate and realized that it would make a filling for a sandwich. So, I made one w/a single slice of tomato, mozarella & basil and then also realized that it could make a good BLT+ sandwich.

So, that's were the inspiration came from. I used a slice of a yellow heirloom and red beefsteak tomato, topped w/salt, pepper, extra virgin olive olive, a basil leaf plus 4 slices of bacon & lettuce separated by 3 slices of toasted sourdough bread.

I was delicious, if I say so myself. ;)

PS: I put the 2 bunches of basil in water (w/the stems cut on the bias) to help keep them "fresh" longer. They should last an extra week this way.
 
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Burgers for dinner tonight. Did beef burgers too but the chicken burgers were a surprisingly fun and tasty experiment. We had zero expectations.

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I feel like I made hillbilly chicken nuggets. Here’s the trailer park nuggie recipe. One pound ground chicken with ten Ritz crackers, one egg, two chopped basil leaves, 1 tsp coarse mustard, 1 tsp brown sugar, 1/4 tsp garlic salt, 1/4 tsp Johnny’s salt, 1/4 tsp herbs Provence, 1/4 tsp Greek seasoning blend, 1/4 tsp balsamic glaze, a splash of wine and a dash of curry powder. Fried in avocado oil and flipped every time it ramped back up to about 400F.
 
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