A rainy Labor Day Weekend here on the Alabama Gulf Coast but I'm not letting it slow my smoking down. Even though I'm cooking enough to last through tomorrow, today's pace in the kitchen is relaxed as I've spread things out over the day.
Things, lots of things, good things, yummy things... Oh yeah!
What kind'a things you ask? Well let me tell you.
The Menu
Breakfast
Breakfast, a good day deserves a good breakfast to start it out right.
Double Cheese Cheesy Grits with three Sunny Side Eggs
The Leg of Lamb
A 5lb Leg of Lamb seasoned with lemon, fresh herbs and spices.
Smoked at 250°-280° over Cherry, took about 2.75 hours to reach an IT of 140° which I pulled it off at. I wrapped it in foil and let it rest while I finished the sprouts. Final temp check at slicing, the IT rose to 146° during it's rest.
It was garnished with a Lemon/Mint Gremolata.
Ready to hit the smoker
Looking pretty good
Time to take it off
IT 146° after resting, perfect medium rare
Smoked Pork Neck Bones-n-Beans
4lbs plus of meaty Pork Neck Bones rubbed with my pork rub.
Smoked at 250°-280° with hickory, over a huge pan of Creole Cream Style Red Beans with onion and bell pepper.
They took about three hours of smoke, dripping their goodness into the beans below.
I put them in with the beans for another hour.
And lastly I pulled them back out, pulled the meat off the bones and mixed it into the beans.
Cast Iron Brussel Sprouts with Bacon, Onion and Garlic <<< Link
Precook bacon
Precook onions and garlic with chopped bacon
Fry single layers of halved sprouts in bacon grease till bottoms are well bronzed
Combine all together and saute for 5 minutes
Mac-n-Cheese Waffle experimentation inspired by
hillbillyrkstr
I made the first one with straight mac-n-cheese and it didn't work out very well.
The next batch I added a cup of panko crumbs and an egg to about 3-4C of mac-n-cheese.
Those cooked up much better with a nice consistency.
All of them were made with bacon and jalapeno.
I found these to be quite interesting, with much potential if the time is taken to perfect a good recipe.
I think they need a lot more savory flavor incorporated into them.
My wife was kind'a indifferent, she ate a few pieces and said it reminded her of cheesy cornbread.
My brat kids wouldn't even try them, I think they perceived me to be abusing perfectly good mac-n-cheese.
Oddegan's Bacon Grease Ginger Snaps <<< Link
Big and spicy Ginger Snaps with a chewy center of homemade Candied Ginger.
The candied was better than the crystallized, larger, softer and chewier.
The Finale
Things, lots of things, good things, yummy things... Oh yeah!
What kind'a things you ask? Well let me tell you.
The Menu
Breakfast
Breakfast, a good day deserves a good breakfast to start it out right.
Double Cheese Cheesy Grits with three Sunny Side Eggs
The Leg of Lamb
A 5lb Leg of Lamb seasoned with lemon, fresh herbs and spices.
Smoked at 250°-280° over Cherry, took about 2.75 hours to reach an IT of 140° which I pulled it off at. I wrapped it in foil and let it rest while I finished the sprouts. Final temp check at slicing, the IT rose to 146° during it's rest.
It was garnished with a Lemon/Mint Gremolata.
Ready to hit the smoker
Looking pretty good
Time to take it off
IT 146° after resting, perfect medium rare
Smoked Pork Neck Bones-n-Beans
4lbs plus of meaty Pork Neck Bones rubbed with my pork rub.
Smoked at 250°-280° with hickory, over a huge pan of Creole Cream Style Red Beans with onion and bell pepper.
They took about three hours of smoke, dripping their goodness into the beans below.
I put them in with the beans for another hour.
And lastly I pulled them back out, pulled the meat off the bones and mixed it into the beans.
Cast Iron Brussel Sprouts with Bacon, Onion and Garlic <<< Link
Precook bacon
Precook onions and garlic with chopped bacon
Fry single layers of halved sprouts in bacon grease till bottoms are well bronzed
Combine all together and saute for 5 minutes
Mac-n-Cheese Waffle experimentation inspired by
hillbillyrkstr
I made the first one with straight mac-n-cheese and it didn't work out very well.
The next batch I added a cup of panko crumbs and an egg to about 3-4C of mac-n-cheese.
Those cooked up much better with a nice consistency.
All of them were made with bacon and jalapeno.
I found these to be quite interesting, with much potential if the time is taken to perfect a good recipe.
I think they need a lot more savory flavor incorporated into them.
My wife was kind'a indifferent, she ate a few pieces and said it reminded her of cheesy cornbread.
My brat kids wouldn't even try them, I think they perceived me to be abusing perfectly good mac-n-cheese.
Oddegan's Bacon Grease Ginger Snaps <<< Link
Big and spicy Ginger Snaps with a chewy center of homemade Candied Ginger.
The candied was better than the crystallized, larger, softer and chewier.
The Finale
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