Weekend cook


 
Darryl - swazies

Darryl - swazies

TVWBB Diamond Member
Decided to cook a few items over the weekend.
Pork butt chop and a center cut, the MRS is scared of pink in pork and I was looking for the best chop I could do with the butt chop.
Also my first spatchcock chicken, used jealous devil and had it smoking hot, stayed a steady 500 on dome temp.
Took about 55 minutes to get to 165 in the breast, again she eats the breasts I eat the dark meat.
Sunday dinner was the sirloin tip......or picanha whichever you like.
Fat cap trimmed completely and indirect with 1 hunk of hickory at a lower temp....about 250 or so at the grill.
Finished with a nice sear and it came out juicy and tasty rare enough for me but more pink would have been okay too.
The resting always adds just enough extra cook to put it closer to medium rare which again is fine.
Good eats, good weekend.

1624893570503.png

1624893587042.png

1624893603434.png

1624893646742.png

1624893847359.png

1624893863356.png

1624893894551.png

1624893908547.png

1624893924929.png

1624893938020.png

1624893969384.png

1624893990618.png
 
Thanks for looking Rich.
Much of what I cook isn't overly fancy as half the dishes I see posted on here, they do taste top shelf for sure though.
I am not a huge fan of buying tons of crap that I will end up not using or having to throw out.
Stay tuned for next weekends post...this will be my most complex yet, maybe.........Braised short ribs in red wine au jus was a complex one too.
With the season just on me now with all the fresh ingredients available it will be a lot of homemade items with lots of fresh food.
Roasted tomatillo's is going to be a first for me too....
 
You must log in or register to reply here.

 

Back
Top