robbq
is one Smokin' Farker
- Joined
- Jun 3, 2012
- Location
- Westboro...
I put together some stuff for the current throwdowns. For the booze throwdown, I did a drunken flank steak with a rum, tequila and orange juice marinade. For the tater throwdown, I did twice baked potatoes with home made bacon.
Yesterday I smoked some bacon that had been curing for a week. Going on the smoker:
It was snowing, so I used a table as an umbrella.
After smoking 2 hours with apple wood.
Here is some I cooked up after slicing it today. This is going in the potatoes.
For the marinade, I used light rum, tequila, orange juice, ginger, garlic, brown sugar and salt. I scored a 2 pound flank steak and marinated for several hours.
While the meat was marinating I made a raisin pecan rye bread. I love this bread.
It snowed more last night so the equipment needed to be dug out. Again.
Next I worked on the taters. I scrubbed 4 nice baking taters and roasted them for an hour.
Cut them in half and scooped out the guts.
Mashed up the potato guts along with butter, sour cream, salt and pepper. Then added some of my home made bacon.
Stuffed them and put cheddar cheese on top. For some reason there wasn't enough stuffing for all of them, so one got turned into a snack with just cheddar.
It was snowing again and I couldn't deal with charcoal, so they went onto my trusty old gasser with indirect heat.
Time to grill the flank steak.
Done grilling.
Sliced.
And on the plate with some asparagus and the fresh bread.
Everything turned out great, especially the potatoes. There's something especially great about cooking outside when the weather sucks! Thanks for looking.
Yesterday I smoked some bacon that had been curing for a week. Going on the smoker:
It was snowing, so I used a table as an umbrella.
After smoking 2 hours with apple wood.
Here is some I cooked up after slicing it today. This is going in the potatoes.
For the marinade, I used light rum, tequila, orange juice, ginger, garlic, brown sugar and salt. I scored a 2 pound flank steak and marinated for several hours.
While the meat was marinating I made a raisin pecan rye bread. I love this bread.
It snowed more last night so the equipment needed to be dug out. Again.
Next I worked on the taters. I scrubbed 4 nice baking taters and roasted them for an hour.
Cut them in half and scooped out the guts.
Mashed up the potato guts along with butter, sour cream, salt and pepper. Then added some of my home made bacon.
Stuffed them and put cheddar cheese on top. For some reason there wasn't enough stuffing for all of them, so one got turned into a snack with just cheddar.
It was snowing again and I couldn't deal with charcoal, so they went onto my trusty old gasser with indirect heat.
Time to grill the flank steak.
Done grilling.
Sliced.
And on the plate with some asparagus and the fresh bread.
Everything turned out great, especially the potatoes. There's something especially great about cooking outside when the weather sucks! Thanks for looking.
