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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-30-2011, 09:21 AM | #1 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Operation "Fatten Mom": Pics and Recipes (Long)
My Mom has been dealing with a couple of health issues lately, and that along with an extremely strict diet (she can't eat gluten, tomatoes, yeast, etc) has caused her to lose some weight. I live down near Atlanta, and they live up in Virginia Beach and only have an old gasser for a grill. So Operation "Fatten Mom" was planned and launched.
The plan was to fly up to Virginia on Wednesday evening along with the wifey, who would use this trip as part of her job to visit some territories in Virginia. I would grill 5 different meats that met her diet requirements, then vacuum pack everything and freeze. Operation details: 1) I would buy a Webber One Touch, 4 bags of Royal Oak lump, a chimney and some hickory chunks Wednesday night on the way to her house from the airport. 2) Thursday morning I would drive to Costco and buy all the meats and citrus for marinades. 3) Thursday afternoon I would grill the Tri-Tip and burgers, and prepare the marinades for the next day's cook. 4) Friday morning and afternoon I would grill the pork loin, pork chops and chicken breasts and vacuum pack the previous days cook. 5) Friday evening I would vacuum pack Friday afternoon's cook. 6) Saturday and Sunday would be beach time with the wifey to keep her happy, and then fly back to ATL on Sunday evening. Well I am back in the ATL and everything went great. The tri-tip was the biggest hit, as nobody in my family has ever had it. It was a LOT of work but I had a blast. Took a few pics with the cell phone, and I'll include the recipes for each meal. Don't have any sliced pics, I was too busy, sorry! My Mom, wifey, and big sister (who also lives in Va. Beach) helped with the marinades and vaccum packing. Santa Maria Tri-Tip Santa Maria Rub (3 tsp Kosher salt, 2 tsp each of pepper, garlic powder and dried parsley per tri-tip) Tri-Tip EVOO Smear some EVOO around each tri-tip and apply a good layer of rub. Set grill up for offset cooking with some red oak chunks. Grill to an internal temp of about 120, then pulled meat from the grill while spreading the coals around for direct grilling. Sear to internal of 140 (Mom won't eat pink meat, so had to cook them through). Slice against the grain. Grilled Pork Tenderloin (Alton Brown recipe, for each pound of tenderloin) 1 whole pork tenderloin, approximately 1 pound 1 lime, zest finely grated 1/2 cup freshly squeezed lime juice 1/4 cup honey 1 1/2 teaspoons kosher salt 1/2 teaspoon garlic powder 1 chipotle chili pepper in adobo sauce (I ommited this, Mom doesn't like heat) Chopped fresh cilantro Whisk together the lime zest, lime juice, honey, salt and garlic powder. Devide in half, reserving one half and use the other half to marinade the pork loins overnight. Grill the tenderloins until internal of 140 (I went to 145, again because Mom just wont' eat pink meat). Pull the tenderloins from the grill, and either wrap the tenderloins in HD foil along with the reserve marinade, or place in a pan and cover with foil with the reserve marinade. Rest at least 10 minutes then slice. Mix in some chopped cilantro to taste and serve. Grilled Sweet and Tangy Pork Chops (Per 4 chops, recipe from the Neely's, and it's actually very good) Seasoning Salt: 2 tablespoons kosher salt, 1 tablespoon onion powder, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1/4 teaspoon celery seed, 1/4 teaspoon cayenne pepper, 1/4 teaspoon smoked paprika. Glaze: 1/4 cup apple cider vinegar, 1/4 cup tablespoon real maple syrup, 2 tablespoons ketchup, 2 tablespoons Dijon mustard, 1 dash Worcestershire sauce, 1 dash hot pepper sauce, Kosher salt and freshly ground black pepper. The amount of ketchup was so small per chop that we didn't worry about omitting it (Mom is not supposed to eat tomato based food). Mix the ingredients for the seasoning salt and the glaze. Apply an even coating of the seasoning salt to each chop (not real heavy like a rub, just a nice medium layer). Grill the chops until an internal temp of 145-150, glazing during the last 5 minutes. Hit them with a final layer of glaze and serve. Tuscan Lemon Chicken (Per chicken, based on a Barefoot Contessa recipe). This recipe calls for a whole chicken cut up. My Mom and Dad both insisted on boneless, skinless chicken breasts. I really hate boneless, skinless chicken breasts, but I did what I could to make this turn out. It was my least favorite of the bunch, but it still wasn't bad. I would highly recommend using leg/thigh quarters or a whole cut up chicken if you make this, it's actually pretty good. 1 chicken, cut into 8 pieces 1/3 cup EVOO 2 teaspoons grated lemon zest (2 lemons) 1/3 cup freshly squeezed lemon juice 1 tablespoon minced garlic (3 cloves) 1 tablespoon minced fresh rosemary Kosher salt and pepper Whisk together the EVOO, zest, juice, garlic and rosemary. Marinade the chicken from 4 hours to overnight (I went with four hours due to the skinless breasts). Turn the chicken in the marinade occasionally. Season the chicken with salt and pepper, and grill until breasts are 160 and thighs are 180. Grilled Burgers: Dont' really need a recipe, I just use ground chuck (20%), kosher salt and pepper and grill until internal of 160. Costco didn't have chuck, they only had 12% so I went with it. After everything was vacuum packed. Final bounty (each vac pack was 2 servings): 20 servings of tri-tip, 16 servings of tenderloin, 10 servings of chops, 12 servings of chicken and 12 servings of burgers. Bonus Pic! Took this picture of a pic that was hanging on their wall. I'm in the middle. Pic was probably taken about 46 years or so ago. My little sister must not have had her coffee yet!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." Last edited by Saiko; 05-30-2011 at 09:53 AM.. |
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Thanks from: ---> |
05-30-2011, 09:37 AM | #2 |
Full Fledged Farker
Join Date: 09-19-09
Location: Bradenton, FL
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Damn!! Nice spread! I need to gain some weight too, I'll PM you my address.
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Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen |
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05-30-2011, 09:43 AM | #3 |
Full Fledged Farker
Join Date: 05-23-11
Location: Arvada, CO
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Wow. Nice. want to come do that for me. I hope that your mom gets better and know that she loved you doing this for her. Thanks for sharing
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Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital |
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05-30-2011, 09:44 AM | #4 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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All I can say is that you're lucky I wasn't there or you'd have nothing left to freeze!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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05-30-2011, 09:46 AM | #5 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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All I can say is WOW! You sir are a terrific son!
All the efforts and results are truely amazing. You are an inspiration...
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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05-30-2011, 09:50 AM | #6 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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now you'll have to go back to restock the freezer
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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05-30-2011, 10:00 AM | #7 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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You did a very good thing Mark !!!!!!!
everything looks great..
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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05-30-2011, 10:10 AM | #8 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Very nice. Your Mom will eat food that tastes great for awhile.
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Kevin |
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05-30-2011, 10:15 AM | #9 |
Full Fledged Farker
Join Date: 10-20-10
Location: Lowcountry SC
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Your mom is very lucky to have a son like you, great job!!!!
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05-30-2011, 10:16 AM | #10 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Great work Saiko!
That's the way to please your Phamily!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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05-30-2011, 10:18 AM | #11 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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You're an inspiration to us all.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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05-30-2011, 10:26 AM | #12 | |
Full Fledged Farker
Join Date: 04-28-11
Location: Buddy Holly's last concert
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Quote:
I only know of one other person like yourself and I'm sad to say it's not me. There are a lot of mom's that would love to have a son just like YOU
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Fast Eddy 100-Backwoods Competitor- Backwoods Extended Party-Cookshack SM-160 Weber Smokey Mountian 22.5-New Broanfels offset-Fire Majic Aurora 660A-Weber Genisis (1979)-Weber Genisis 330-Weber Performer-Weber kettle 22.5 Cajun Injector turkey fryer Fastest [COLOR=darkorange]ORANGE[/COLOR] splash-proof Thermapan BBQ Guru WIFI. Just one my first chili cookoff Dec 1st 2012 |
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05-30-2011, 10:39 AM | #13 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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Well done and much appreciated I am sure.
Nice going.
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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05-30-2011, 10:46 AM | #14 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Good job!
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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05-30-2011, 10:51 AM | #15 |
is one Smokin' Farker
Join Date: 03-22-10
Location: Ukiah, California
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Good Work! Thanks for sharing
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[FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT] |
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