Pork Tenderloin rubbed with Caribbean Calypso blend from the Spice House (http://www.thespicehouse.com/spices/caribbean-calypso-seasoning).
Skewers of pineapple, mango and red onion
Sauce made of coconut milk, mango, pineapple and serrano peppers.

Got this recipe off a display card at the Spice House.  It was pretty interesting.  Very sweet, I added the serranos to the sauce in the hopes of cutting some of the sweetness but it wasn't enough to counter balance all of the sweetness from the reduced coconut milk. Next time I'll add more serranos and maybe some cayenne. The rub was good, lots of citrus zest.

Posted in another thread, but here was the 4th of July shoulder (w/ a afternoon snack sausage hiding behind it). About 14 hours at about 220 w/ primarily hickory and a bit of maple. It turned out perfect. It's hard to screw up pig.

Al Pastor for dinner last night. Mostly cooked it indirect, but I turned it over the coals a bit as well. First time I have used my Char Griller for straight grilling in a long time. Although I miss my old weber kettle, I am reminded that this thing is a really nice grill and not just a smoker.


On the grill


Get real nice and tasty

We made it to baby back ribs in Gary's "Low and Slow."



My first attempt at biscuits on the gas grill:

Last night's dinner:

Grilled Shrimp with Garlic and Breadcrumbs, Salad of Baby Arugula mix with Grilled Corn, Grape Tomatoes, and Parmesan.

Ms. Ingie wrote:We made it to baby back ribs in Gary's "Low and Slow."



My first attempt at biscuits on the gas grill:

Low N slow on the gas grill....Ribs and Biscuits...NICE!

How did the ribs turn out? Did you throw any wood smoke on them?

Suan Nuaong with filipino garlic rice topped with fried egg.




marinated bone in chop(i like this pic):

Dinner Tonight - Baby Greens with Peppercorn-Crusted Grilled Tuna and Homemade Caesar Dressing:



Jonathan redeemed himself tonight after just slightly over-cooking the tuna the last time we did some on the grill. Unfortunately, the rosemary bread from Whole Foods had an "off" texture. It was really dense and tough - I probably should have just made croutons out of it...

Jim - I am genuinely intrigued by the Filipino Garlic Rice. It looks like something I would enjoy for breakfast. What makes it Filipino? The fact that it is topped with a fried egg? What else is in the rice?

LynnB wrote:
Jim - I am genuinely intrigued by the Filipino Garlic Rice. It looks like something I would enjoy for breakfast. What makes it Filipino? The fact that it is topped with a fried egg? What else is in the rice?

the egg was my twist.

I talked with my wife(who is from the Phillipines), and checked some other recipes, and it is a dish they would eat quite often(almost daily).

Pretty simple preperation, I rough chopped up a few cloves of garlic, and tossed them in a wok with hot oil, got them a little brown, then added the already cooked rice. Cooked this mix for about 10 minutes so the rice got crispy in parts. I tossed some green onions in at the end.

just some brined, then rubbed(with my rub), then grilled bbq sauced chicken parts from Saturday night:

This grilling recipe is also one of my favorite made at home sandwiches. I never order Italian sausage sandwiches from restaurants or beef shacks with the exception of Combos from Johnnies. This is because this sandwich here is what I need when I am in need of some Italian tube steak.

The Bari Sausage Sandwich @ Home

-1 lb each of hot Italian sausage and Barese sausage from Bari's
-1 loaf of french bread from D'Amato's next door (at the moment across the street)
-2 cups/cans beef stock
-2 or 3 green peppers, sliced for sweet peppers
-2 smashed garlic cloves and some crushed red pepper

Directions

1) Start out by grilling the sausage (over charcoal for best results in taste and flavor) and sauteing the sliced peppers in a pan on the stove with oil or butter. When peppers get that nice color add in the smashed garlic and let it cook for couple minutes more. Then dump in the beef stock and red pepper flakes and let it come to an almost boil and then put the heat on low.

2) Slice bread and place a piece of hot Italian in the middle and a couple pieces of barese sausage next to it. Add sweet peppers on top and then dip the sandwich at each end into the stock and then take a spoon and pour some gravy over the sausage and peppers.


Grilled Sausage and the sweet peppers in beef stock


Bari Sausage Sandwich


Always a satisfying summertime sandwich

Great burger tonight, Ground chuck cooked rareish, topped with apple smoked galic cheddar, 2 fried eggs, 13 hour smoked Berkshire pulled pork shoulder, green leaf lettuce, avocado, hot house tomato, onion, mayo & ketchup. All on a sturdy pretzle roll. Brilliant....






Shay stole my burger and finished it(liked mine with the fried egg, and pork on it vs the cheeseburger she had going on). This kid wont become a vegetarian if I have anything to say about it(thank god):

The eyes of a carnivore.

All I could think of while reading the post was "how the hell did you get that in your mouth" and then to see Shay--too funny!! I could make 3 or 4 sandwiches out of that baby!! Nice work

boudreaulicious wrote:All I could think of while reading the post was "how the hell did you get that in your mouth" and then to see Shay--too funny!! I could make 3 or 4 sandwiches out of that baby!! Nice work

squished it down...

got the yolk flowing.

then the hamburglar swooped in.

jimswside wrote:...2 fried eggs...

Basta! Basta!

Somewhere, Hammond just grumbled. Twice.

-Dan

dansch wrote:

jimswside wrote:...2 fried eggs...

Basta! Basta!

Somewhere, Hammond just grumbled. Twice.

-Dan

im a sucker for "fads" I guess.

plus the more animal sourced protein i can consume on one sandwich.. the better.

dansch wrote:

jimswside wrote:...2 fried eggs...

Basta! Basta!

Somewhere, Hammond just grumbled. Twice.

-Dan

Jim's stuff looked great, as always! But, personally, I don't like the combo meats. Just load up a roll with the pork, I'm good to go. Which is what we had a my house today...smoked butt/beans/slaw/beer...burp

little500 wrote:

dansch wrote:

jimswside wrote:...2 fried eggs...

Basta! Basta!

Somewhere, Hammond just grumbled. Twice.

-Dan

Jim's stuff looked great, as always! But, personally, I don't like the combo meats. Just load up a roll with the pork, I'm good to go. Which is what we had a my house today...smoked butt/beans/slaw/beer...burp

I hear you, the pork was a late adder as I saw all i had leftover from Saturday when i opened the fridge.

I bet that butt you did today was top notch, even though you used Kingsford (some folks on here like to pontificate that no good bbq can be made with Kingsford - not me, even though I tend not to use it).

keep on smokin'

jimswside wrote:

little500 wrote:Jim's stuff looked great, as always! But, personally, I don't like the combo meats. Just load up a roll with the pork, I'm good to go. Which is what we had a my house today...smoked butt/beans/slaw/beer...burp

I hear you, the pork was a late adder as I saw all i had leftover from Saturday when i opened the fridge.

I bet that butt you did today was top notch, even though you used Kingsford (some folks on here like to pontificate that no good bbq can be made with Kingsford - not me, even though I tend not to use it).

keep on smokin'

Today I used hickory and lump. I do tend to use Kingsford a lot, mainly because it's cheap here in GA. For years my cousin and I made our own charcoal from trees on his woodlot. But it's a "fur piece" to Plymouth, IN from here!

little500 wrote:
Today I used hickory and lump. I do tend to use Kingsford a lot, mainly because it's cheap here in GA. For years my cousin and I made our own charcoal from trees on his woodlot. But it's a "fur piece" to Plymouth, IN from here!

its all good,

If I cant find Coshell briquettes or RO lump I have used Kingsford, it works, just alot of ash to clean up.

jimswside wrote:

little500 wrote:
Today I used hickory and lump. I do tend to use Kingsford a lot, mainly because it's cheap here in GA. For years my cousin and I made our own charcoal from trees on his woodlot. But it's a "fur piece" to Plymouth, IN from here!

its all good,

If I cant find Coshell briquettes or RO lump I have used Kingsford, it works, just alot of ash to clean up.

Jim, have you tried palm shell briquettes? An old boy down here mentioned it the other day.

little500 wrote:
Jim, have you tried palm shell briquettes? An old boy down here mentioned it the other day.

I am using coconut shell briquettes alot lately(smoking and grilling). cheaper than lump, burns just as hot, and almost as clean.

Plus I got 13 hours out of 1 ring of the coconut briquettes this past weekend, and probably had another couple hours left if I needed it. That has been pretty common. Ill be using the coconut stuff @ the LTH picnic this Sunday.

Had Mr. X's family over for a birthday barbecue on Labor Day. Simple menu: burgers on the grill, boiled corn from the farmers market, plus whatever others brought. I was at Marketplace on Oakton on Sunday and they had ground sirloin on sale. 4.5 pounds of sirloin combined with a pound of ground chuck and off I went. It was perhaps the best damn burger I've ever made. Wonderful beefy flavor, cooked to a nice medium-rare. Wow.

jimswside wrote:I have used Kingsford, it works, just alot of ash to clean up.

I've used to use Kingsford, works fine, and I don't mind the ash, but I get a hint of burnt motor oil. Combine Kingsford with liquid fire starter and I take a pass entirely.

Bone-in Ribeye from Costco

shout out to my homies pantherintheden, & cbot for coming out and hanging out @ the Glen Ellyn BBQ Contest today. lots of fun, lots of killer food, and lots to drink. mercy....

took 1st in best dish( adobo marinated shrimp tacos with a avocado corn salsa - it popped). gave the trophy to Shay.

pics to follow or on my blog.

its nice to be king for a day....

jimswside wrote:shout out to my homies pantherintheden, & cbot for coming out and hanging out @ the Glen Ellyn BBQ Contest today. lots of fun, lots of killer food, and lots to drink. mercy....

took 1st in best dish( adobo marinated shrimp tacos with a avocado corn salsa - it popped). gave the trophy to Shay.

pics to follow or on my blog.

its nice to be king for a day....

WOW!!! Congrats Jim!!

jimswside wrote:shout out to my homies pantherintheden, & cbot for coming out and hanging out @ the Glen Ellyn BBQ Contest today. lots of fun, lots of killer food, and lots to drink. mercy....

took 1st in best dish( adobo marinated shrimp tacos with a avocado corn salsa - it popped). gave the trophy to Shay.

pics to follow or on my blog.

its nice to be king for a day....

Way to go, Jim! That's totally awesome. Congratulations on the big win!

=R=

Yea Jim!!

Congrats Jim! Wish I could have been there - looking forward to the pics