Duke City Shenanigans - Lex NC Pork, Ribs, & Week's Digest (plenty of Pr0n!)

It's been a good, busy week in the kitchen.

Wednesday, CINCHOUSE asked for Larb Moo: (Recipe Link from previous post)



Thursday, I needed Mexican, so I stopped by El Super on the way home. Found some discada and carne asada preparada. Added some Guatemalan frijoles negros to the mix.

Discada:



Carne Asada:



Frijoles Negros:





Friday Night, I grabbed some marinated chicken kebabs, added some tatziki, olives, local feta cheese, dolmas, and baked some prefab spanakopita for a killer Greek/Mediterranean dinner.

Only have shot of chicken on the grill:



Last night, neighbor stopped by asking if I'd turn her pork shoulder roast into Lexington, NC-style barbecue. Of course! They've been ridiculously kind and helpful as we moved into the neighborhood, and are adored by my daughter.

This morning started right - sunrise and hot air balloons over ABQ.











Shoulder is resting in a warm oven. I'll chop and dress with some rub, ACV, and hot sauce in 2-3 hours so that it's hot and ready when the neighbors get home and want to eat dinner.

Meanwhile, I decided to try a 3-pack of St Louis Ribs from Costco. 2 racks are wrapped up and back in the freezer for future cooks.

Hit this one with an unknown Green Chile Rub and a Peach Rub that comes highly recommended by IAmMadMan. Apple Sauce on standby for the wrap.





We'll see what else happens. Potentially, some ABTs and a green chile rubbed fatty.

Time for the wrap.



Added a few ABTs to cook, sprinkled with the same pecan rub. Herbed cream cheese. Thin-sliced bacon.

Almost there.

Chop Chop. Mix Mix. Taste Taste.

Repeat.

Titch said:

When you retire Full time, your going to get fat.

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Too late! :shock:

I wish (to some degree) that I could get back to the gym again.... damned CV-19. :roll:

CINCHOUSE asked me to put her mac & cheese on the kettle to cook. Sure!

350F over El Diablo charcoal with hickory!



Dinner is served!



Munchkin came back for seconds on the mac & cheese, as well as the broccoli salad w/ bacon. Can't blame her.

Clay-b-que said:

Interested to hear your thoughts on the rubs

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Thanks for your patience, Clay.

- Green Chile Rub - Really nice stuff. Great citrus/chile hit up front with a slow heat build as we ate. Really nice flavor of green chile and spices.

- Peach Rub - Great general sweetness after cooking, but the "peach-i-ness" was gone. This stuff was excellent on the ABTs and a bit more peachy flavor was there, especially on the bacon.

IIRC, Bob also sent along a Peach BBQ Sauce that we've not opened yet. We discuss it some weekends, and it'll probably happen soon on some full-on PEACH RIBS with both rub and sauce.

I'm having trouble sourcing PC Willy's Green Chile Rub from Santa Fe Rubs/Seasonings... and perhaps this new-fangled package from Whole Paycheck might fill the void. I intended to roll a Green Chile Fatty (with a JD Hot chub), but time just got away from me. CINCHOUSE reminded me as well that last time I tried the Peach on a JD Hot Chub, it also went over like gang-busters.

More blather than you bargained for. Hope it's helpful.

Y'all have a great Saturday evening.

Big George's BBQ said:

When I lived in Harleysville PA our house was in a hot air ballon flight path Was fun to watch

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This morning, I took a quick drive to get special breakfast - Donuts from Rebel Donuts. Caught the hot air balloon armada warming up for their morning flight. Found the last one just filling up with air before launch.