A few recent cooks and tonight’s Cubanos!!

[Darryl - swazies]

Did a few cooks over the past couple weeks....nothing crazy, just some good tasting meals....
Tonight’s go is hopefully the best cubanos I have ever made.....I needed to bring up the flavour in the pork from recent cooks so I browsed online and decided to do my spin on a mojo sauce/marinade for this today.
First off is a couple tasty cooks...double deboned thigh Sammy with perfect mayo and pickle topping. As well as a nice shared rib steak with the MRS with baked and ceaser.

 

[Darryl - swazies]

Next up was probably the best pork back ribs and grilled wings I have made yet.....nothing special just good timing and really flavourful juicy wings...no plated pic I guess....ribs finished foiled in oven while the grill cooked hot for wings.
Peach wood and lots of Oakridge.

 

[Darryl - swazies]

This one wasn’t a grill cook but made it special the MRS for our valentines dinner. Broke out the ole sous vide..it’s been years. Vac packed cod ( which we never eat much of ) with our home grown dill and some lemons. Sous vide for the full cook, kept that all white colour finish and did not sear. Cooked at 132 for about 30 minutes or so. Topped it off with a delicious caper lemon butter sauce. Finished that off with wedges and dill pickle salad......she is still bragging about this one. It was flaky, tender and full of so much flavour.....that caper sauce is something you should try.

 

[Darryl - swazies]

Last Monday I made a big pot of chili con carne......used 3 different types of chili’s, cubed beef and 3 cans of black beans........this stuff right here is to die for.....going into a chili cook off in the future.....would love to win.....

 

[Timothy F. Lewis]

Darryl, that all looks just delightful! The chili is what I want tonight!

 

[Darryl - swazies]

Here is the start...trying for heavy in the flavour department.
Orange, lime, grapefruit ( I know ), home grown mint and basil, oregano, lots of good olive oil, cumin, salt, pepper and orange zest.....I have been zesting a bunch lately.....it works very very well.
Cut crosses in the top, put it in vac pack and started about 1....it’s 4 now and hope for an hour more at least in marinade.
The MRS is making ceaser salad....weird combo but I’m having the old guy over for a treat....he doesn’t like new things...I’m afraid the marinade will be too much for him....the salad is a home base to keep him good.
He won’t even want the cheese on there ......meat potatoes veggies, that’s how he rolls but I’m changing things for him slowly.
Also spicy dill chips, Uber fresh sub buns that are smaller than the French loaf I usually get, local sliced dills, Black Forest deli ham and Emmental Swiss deliciousness.
Smoking the extra lean pork over JD lump with some peach wood.....also some Oakridge spogos before we start....it won’t take too long, looking to sear around 135 or so...try to keep this juicy if possible. Final after rest I am looking for about 145 at the most I hope.
Will try to update pics, I will have company, if not tomorrow for sure.

 

[Darryl - swazies]

Darryl, that all looks just delightful! The chili is what I want tonight!

Thanks, up above the border here our chili is not like this traditionally. It’s ground beef with all the veggies and beans and whatever else you can find to toss in there ( corn or chickpeas ) and then slow cooker for 8 hours.....it’s not great....ever.....
This recipe I stole from online and honestly I will never make “ Canadian “ chili ever again.

 

[Tim Campbell]

Just outstanding, Darryl. Great thread. Please send a finished Cubano my way. Everything looks so, so delicious. Great call on the cod.

 

[Jabe G]

Great looking cooks!

 

[Darryl - swazies]

Turned out good tasting, the bread was a little small to hold everything together, so it was messy.
Thanks for taking a look.

 

[Tim Campbell]

Man, that cubano...

 

[ChrisGariepy]

Great thread, wish I was there to “help”

 

[BFletcher]

What TFL said... delightful!