Been behind on my posting as of late. No real reason, just in a bit of a funk with everything going on. I have still certainly been plenty active on the cooking front! A few of my favorites from the last few weeks below.
Dry brined roasted chicken--all credit to my wife. Crispy skin, juicy meat, and a brown butter garlic sauce over top. Served with brown butter spaetzle and roasted brussel sprouts.
Pork loin I seasoned up with Meat Church Gospel rub and threw on the Camp Chef at 375 for about 45 min. Basted the last few minutes with my current favorite sauce, SBR doctored up with some rub of choice, red wine vinegar and honey. So so tender, juicy and great smoke flavor. Also served with smoke/roasted brussels (can you tell we eat a lot of brussel sprouts?).
Two pizzas, one pepperoni onion and then a philly cheesesteak pizza with chopped brisket and a homemade beer cheese sauce base. Couldn't have been better!
Smoked at high temp asian bulgogi / korean BBQ style chicken thigh with sweet potato chips and rice (sorry the pic ended up upside down)
Last but not least, an interesting sweet potato stack creation. Layered thin sliced sweet potato with parmesan and garlic and baked until crisp edges and soft interior. These will be a staple for us going forward.
If you stuck with me this far, thanks for looking! I'll try not to overload the next post with so many different cooks
Dry brined roasted chicken--all credit to my wife. Crispy skin, juicy meat, and a brown butter garlic sauce over top. Served with brown butter spaetzle and roasted brussel sprouts.
Pork loin I seasoned up with Meat Church Gospel rub and threw on the Camp Chef at 375 for about 45 min. Basted the last few minutes with my current favorite sauce, SBR doctored up with some rub of choice, red wine vinegar and honey. So so tender, juicy and great smoke flavor. Also served with smoke/roasted brussels (can you tell we eat a lot of brussel sprouts?).
Two pizzas, one pepperoni onion and then a philly cheesesteak pizza with chopped brisket and a homemade beer cheese sauce base. Couldn't have been better!
Smoked at high temp asian bulgogi / korean BBQ style chicken thigh with sweet potato chips and rice (sorry the pic ended up upside down)
Last but not least, an interesting sweet potato stack creation. Layered thin sliced sweet potato with parmesan and garlic and baked until crisp edges and soft interior. These will be a staple for us going forward.
If you stuck with me this far, thanks for looking! I'll try not to overload the next post with so many different cooks
