I took a break from posting, but I didn't stop q'ing. This is what I've been up to the last 12 months...enjoy!
Spicy Ginger Teriyaki Wings...marinated for 24 hours, then basted 3 times on the grill with fresh marinade.
Tri Tip and split chicken breast. Seasoned with Dizzy Pig Red Eye Express.
Pork Shoulder...seasoned with Dizzy Dust and smoked with apple wood.
Spatchcock...seasoned with Dizzy Pig Raging River...hickory wood.
Mexican Corn Salad
Chilean sea bass
Sautéed mushrooms and carrots
In parchment pouch, laid sea bass on shrooms and carrots...topped with lemon slices and cherry tomatos. Added rosemary and thyme to pouch, fish seasoned with raging river
Brisket seasoned with Texas BBQ Grand Champion. Oak for smoke
New York Strip, seasoned with S&P, topped with garlic butter balls
Turkey brined for 36 hours, left uncovered in fridge for 24 before smoking with cherry wood. seasoned with DP Red Eye Express
Pizza...dough made using this recipe:http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
Sauce was Cento Crushed Tomatos
Chicken sous vide for 90 minutes @ 147. Pan seared the chicken to finish em off
80/20 chuck on kaiser roll. Bacon/avocado and seasoned with S&P
Brisket, seasoned with 50/50 S&P...oak for smoke.
Cast Iron Pan Pizza. Cento Crushed tomatoes, mozzarella, peperoni and mushrooms...used a wet dough I can't find a link to right now.
Wings seasoned with DP Jamaican Firewalk/corn starch mixture
Spicy Teriyaki Wings
Pork Tenderloin, seasoned with Red Eye Express and Cowlick. Apple for smoke
Prime Rib-Eyes...seasoned with S&P and topped with garlic butter balls.