Monday, April 26, 2010

Smoked Spare Ribs and Pinquito Beans

                                 I did this cook in November 2009
Four racks of pork spare ribs. I like them better than baby backs
Probably because they come from the chest above the belly, they 
just have more flavor
First I remove the membrane from the bottom of the rack I stick 
a spoon underneath the membrane and pull it up, sometimes 
you can get the hole thing pulled in one motion 
Dusted them with Simply Marvelous Season all

Wrapped in foil
Put in the refrigerator overnight I leave them in there until just
before I smoke them
I fire up the Egg with a Mapp torch 
In four places 12, 3, 6, 9 o'clock
After the Egg got up to 250* I added Cherry wood
Set the Temperature 250* dome temp.
Closed the bottom vent to about 1/4 in.
Two racks on the bottom grid
Two more on the raised grid

Misted with a 50-50% mixture of apple juice and apple cider 
vinegar every hour.
After two hours
After three hours
Four and a half hours ready to mop
Mopped with Simply marvelous Secret Cherry Sauce
after 30-min.

Served with Pinquito Beans. A delicious meal
Recipe for Pinquito Beans:

Monday, April 19, 2010

Avocado Wood Smoked Chicken Thighs

Avocado thighs with salt and pepper
On the Egg @ 350*-375* indirect with avocado wood for smoke.
The smoke smells wonderful!
First look after 45-min. They look and smell incredible
The other side

pulled @ 90-min. internal temp. 170*
They tasted incredible

Sunday, April 11, 2010

Green Chili Bread

Mixed all the ingredients plastic wrapped, well let rest for 18-hrs.
on top of the refrigerator 
Let it rise on a tee towel for two more hours
pre heating the DO to 475*
Dropped into the DO
30-min. later
Another 30-min. on the cooling rack
This is some tasty and spicy bread

6C bread flour, 2 1/2t yeast, 2 2/3C cool water, 3 jalapeno peppers chopped, 1t red pepper flakes

Green Chili Stew

Roasted poblano and Jalapenos on the Green Egg
Let them rest in a zip-lock bag for 30-min.

The raws

Browning pork stew meat
Sweating the onions
Everything except the potatoes in the Dutch Oven, Egg @ 325*
Potatoes in @ 2.5-hrs.
Ready to serve @3hrs. 15-min.
Thats some mighty fine tasting Pork Green Chili Stew

 Green Chile and Pork Stew with Potatoes

2 T vegetable oil or more as needed
3 lbs boneless lean pork, cut into ½ to ¾ inch cubes
2 large onions, cut int6o medium dice
5 cloves garlic, finely minced
2 cups chicken stock
2 cups beef stock
¼ cup tomato puree
3 to 9 poblano chilies, roasted, seeded, peeled, and cut into ½ inch pieces
1 T ground cumin
2 t ground Mexican oregano
2 T mild red chili powder
2 jalapeño chilies, seeded and finely minced
2 T green Tabasco sauce
1 t distilled white vinegar
2 t salt
5 to 6 unpeeled Red Bliss potatoes or other red boiling potatoes, cut into ½ inch dice
Warm flour tortillas and grated Monterey jack cheese for serving.

Heat the 2 T vegetable oil in a large sauté pan over medium heat.  Add the pork and sauté until grey.  Remove from the pan and place in a 4 quart heavy saucepan.  Sauté the onions and garlic in the same pan, using a little more oil if needed.  Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano. And chili powder.  Bring the mixture to a boil. Reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally. 

Add the jalapenos, Tabasco, vinegar, salt, and potatoes.  Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender. 

Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese. 

Serves 10