A Month of Sundays

[Michael Richards]

Hey guys, it's been too long since I have posted a meal. Still cooking and grilling all the time, just nothing really new, and life is just moving at super speed. I have been documenting some meals and start to work towards posting but never get there so here is a month of Sunday cooks.
A few weeks ago it was just the the five of us, no extended family for Sunday night dinner so we did Maryland crab cakes.


Also did some potatoes for the kids.



We ended up with a nice spread for the five of us.


Three weeks ago I did a triple spinning chicken.



Sunday night was chicken Al king and tinga, Monday night was chicken tinga enchiladas Verde (my most favorite meal ever) with homemade Verde, and Tuesday was empanadas. I got various shots of those cooks.










Then last Sunday...

 

[Timothy F. Lewis]

I am torn about whatever I will do for dinner now! So many options!!!

 

[Michael Richards]

Was ribs and pulled smoked chicken.
The ribs got a head start on the bottom rack of the WSM 14.




Then after the chicken got injected with peach nectar, apple cider vinegar, and bbq seasoning it joined the ribs.




Ribs done.


The chicken looked so good and then I only got this photo...


Served with homemade Mac and cheese and corn bread.




And today I am cooking...

 

[Michael Richards]

Pernil and later I will do some breaded chipotle chicken with rice and beans.

 

[BFletcher]

Beautiful meals!

 

[JimK]

Eating very well!

 

[Colin]

Glad to see you back, Michael. Love your cooks.

 

[Tim Campbell]

This is amazing. Glad to see you posting, Michael

 

[Michael Richards]

And here was tonight dinner.

Pork's done and wrapped with some of the au jus that I stranded and boiled.

I keep the fire going and while the pork was hanging out in the warm cooler, I made some chipotle chicken. Blended a small can of tomato sauce with a few chipotle peppers in adobo sauce. Coat the chicken and into the panko with a bunch of seasoning in it.


Then onto the kettle.



Flipped half way and when they hit 165 I put them right over the fire for a few seconds each side.



Pork is ready to be pulled.



And dinner is served with homemade black beans, cilantro lime rice and can corn.


Thanks for taking a look at this Sunday's meal and a few from the past few weeks.

 

[Darryl - swazies]

Looking good Michael.
I get in the habit of cooking similar meals often too, especially since it now is pretty chilly out......everything is frosted over every morning now.
It is fun to be spontaneous, but I deal with the same stuff week after week.......just being able to cook a bunch of food on a Sunday and fill up the fridge so I can have lunches and some items to make dinners easier during the week is big win in my books.

 

[ChuckO]

Epic!