Smoked ribs and brats plus grilled chislik and hamburgers

Charlie invited friends over and asked for smoked ribs, hot dogs and burgers. I did two slabs of ribs but only took a picture of one slab. I added chislik, beer brats and the required slaw, bbq beans and potato salad.  There was also some garlic bread, corn, and fruit salad.

Chislik is lamb cleaned up, skewered and grilled with Creole seasoning. The BBQ sauce was Joe's Kansas City BBQ.

This is the recipe I use for BBQ beans but I use Bush's beans, Better that Bouillon beef, use some fat and chopped meat from the ribs, Joe's Kansas City sauce and some Yardbird rub. I did not measure because I used much less beans than the recipe and just added the other ingredients until it tasted right.

The ribs were smoked with apple wood at about 240 degrees for 4 hours. Spritzed twice with apple juice then brushed with sauce and foiled after 2 1/2 hours.

GATES BAKED BEANS

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING

1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE

1/2 C. MOLASSAS 1 TSP LIQUID SMOKE

1 c. beef drippings 1 c. brisket fat

1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.

Pizza

I made a sourdough bread recipe and made pizza with it. I uses quesedilla (sp?) cheese, pepperoni, mushrooms, sausage and black olives.  I made one with thick crust and one that was thinner.

Cheesesteak Skillet Buns

The last couple of times we ate at a Korean restaurant, they served a side of corn with melted mozzarella and since there was left over filling and some corn from the other day, I combined them to see how it would turn out.  It was OK but probably not the best choice for a main dish with the same ingredients.

CHEESESTEAK SKILLET BUNS

INGREDIENTS

3 tbsp oil

2 Sirloin steaks, diced

2 small green peppers, diced

1 medium white onion, diced

2 tsp Worcestershire Sauce

1 tsp salt

½ tsp pepper

1 cup mascarpone

1 ½ cups grated mozzarella

1 lb pizza dough

¼ cup salted butter, melted

2 garlic cloves, minced

2 tsp finely chopped parsley

July 13th 2017

Recipe by Tom

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Directions

• Preheat oven to 220C and grease a large cast iron skillet with oil.
• In a saute pan, heat oil over medium-high heat.  Add steak and cook until starting to brown.  Add peppers, onions, Worcestershire sauce, salt and pepper.  Cook until vegetables have softened and liquid is reduced.
• Take off heat and set aside to cool.
• In a medium sized bowl, mix together mascarpone, cheese and cooled steak mixture.
• Make golf ball sized dough balls from the pizza dough.  Flatten each out into a circle.  Fill with about 1-2 tbsp of cheese steak filling. Pull up edges and pinch to seal.
• Place filled dough balls in the greased cast iron skillet.
• In a small bowl, mix together butter, garlic and parsley.  Brush over top of each ball.
• Bake in the over for 20-25 minutes until golden brown.

Smoked ribs and Japanese milk bread rolls and fruit salad.

Charlie requested ribs again this weekend, possibly because the ones from last week went so fast with company. It was pretty much like last weekend without pulled pork. I did two slabs this time and some yeast rolls.
Ribs

Rubbed with OKJ rub and set in refrigerator overnight. Smoked at 210

250 for 4 hours, spritzing with apple juice three time during he first 2 1/2 hours and smoking with apple wood. After 2 1/2 hours, wrapped in foil and kept in smoker for another 1 1/2 hour.  Brushed with Horizon BBQ saucae.

Japanese Milk Bread Rolls from Jetfan 27

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

Tangzhong (starter)

* 1 1/2 ounces water

* 1 1/2 ounces whole milk

* 1/2 ounce King Arthur Unbleached Bread Flour or Organic Bread Flour

Dough

* 10 1/2 ounces King Arthur Unbleached Bread Flour or Organic Bread Flour

* 1/2 ounce Baker's Special Dry Milk or 1/4 ounce nonfat dry milk

* 1 3/4 ounces sugar 

* 1 teaspoon salt

* 1 tablespoon instant yeast

* 4 ounces whole milk

* 1 large egg 

* 2 ounces melted unsalted butter

Directions

* To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

* Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

* Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

* To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

* Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

* Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

* Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. 

Perfect Summer Fruit Salad

allrecipes Recipe by:  Nicole Graham Holley

"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."

Ingredients  

 2/3 cup fresh orange juice         2 ounce

 1/3 cup fresh lemon juice          1 oz

 1/3 cup packed brown sugar     1 oz

 1/2 teaspoon grated orange zest   2 pinch

 1/2 teaspoon grated lemon zest   2pinch

 1 teaspoon vanilla extract 

 2 cups cubed fresh pineapple  1/2 C

 2 cups strawberries, hulled and sliced 1/2 C 

 3 kiwi fruit, peeled and sliced  1

 3 bananas, sliced    1

 2 oranges, peeled and sectioned 1

 1 cup seedless grapes   1/2 c

 2 cups blueberries    1/2 c.

Directions

• Prep  25 m  Cook 5 m Ready In 3 h 30 m
• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. 
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Pasta with Mussels

We have gone to an Italian restaurant in an upscale area a few times and Charlie always orders mussels  cooked with wine. It is very good so I thought I'd try to find a recipe for mussles and wine.  This one cooked the mussels in wine and the sauce was made with a lot of wine.  It was not like the one from the restaurant but there were no leftovers. 

Pasta With Mussels

Matt Armendariz  serves 4

MARCIA KIESEL April 2002

Ingredients

• 2 cups dry white wine  I used Ruffino Orvieto Classico
• 4 bay leaves 
• 4 pounds small mussels, scrubbed and debearded 
• Pinch of saffron threads ( Turmeric is a substitute)
• 3 tablespoons unsalted butter, melted 
• 2 tablespoons extra-virgin olive oil 
• 4 large garlic cloves, thinly sliced 
• 1/2 teaspoon crushed red pepper 
• 1 tablespoon fresh lemon juice 
• 3/4 pound artisanal Italian spaghetti or linguine 
• Salt Freshly ground pepper

Step 1    

In a large pot, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes. Drain the mussels in a colander set over a medium bowl. Pour the mussel broth into a glass measure. Crumble the saffron into the mussel broth.

Step 2    

Discard any unopened mussels. Remove the mussels from their shells and place in a bowl. Pour the melted butter over the mussels and toss to coat. Cover with plastic wrap.

Step 3    

Heat the extra-virgin olive oil in a large, deep skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the crushed red pepper and cook for 1 minute longer. Slowly pour in the reserved mussel broth, stopping when you reach the grit at the bottom of the glass measure. Add the lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.

Step 4    

In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well.

Step 5    

Add the buttered mussels and the hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper. Transfer to warmed shallow bowls and serve at once.

Make Ahead

The recipe can be prepared through Step 3 and refrigerated separately overnight.

Suggested Pairing

A buttery yet lighter style of Chardonnay will echo the creamy texture of the sauce and stand up to the briny mussels in this pasta.

Beef Tataki

Japanese Beef Tataki 

 The ingredients for this dish came from A Moveable Feast but the preparation was somewhat different in that the beef was cooked medium rare and the original was rare and garnishes were omitted.

• 1-1/4 lb. trimmed center-cut beef tenderloin
• Olive oil for frying garlic and for the beef
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, thinly sliced lengthwise

For the onion ponzu

• 1/2 cup minced white onion
• 3 Tbs. grapeseed oil
• 1 Tbs. fresh lemon juice
• 1 Tbs. unseasoned rice vinegar
• 1 Tbs. dark soy sauce
• 1/4 tsp. minced fresh ginger
• 1/4 tsp. minced garlic

For the tataki dressing

• 5 Tbs. soy sauce
• 1/2 cup unseasoned rice vinegar
• Pinch of bonito flakes (optional)

Beef was rubbed with oil then cooked on the grill until medium rare and browned on both sides... about 3 minutes per side on a hot grill.  A couple of cloves of garlic was sliced thin and grilled along with the beef for about 3 minutes then sprinkled over he meat after it was cut and seasoned with the sauces.  When done, slice beef into somewhat thin slices and dress with onion ponzu and tataki dressing. Sprinkle roasted garlic chips over.

• Make the onion ponzu
• In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.

Make the tataki dressing

• In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.
• With a sharp carving knife, thinly slice the beef and arrange on 10 to 12 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips.

We had this with steamed rice and cucumber kimchi.

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BBQ Pulled pork and ribs.

Pulled Pork 

• 1 (8 pound) pork shoulder roast ( used one of about 3 pounds) It had been my experience that smaller meats do not generally cook faster in a smoker.
• 1 quart apple cider, or as needed (if meat is brined in a Food Saver bag, it takes less)

• BBQ Rub:
• 
  5 tablespoons white sugar
  
  5 tablespoons light brown sugar
• 
  2 tablespoons kosher salt
• 
  2 tablespoons paprika
• 
  1 tablespoon onion powder
• 
  1 tablespoon freshly ground black pepper
• 
  1 tablespoon garlic powder
• 
  

Adjust the brine seasoning for a pint of apple cider, using two tablespoons of rub for a pint of cider. Place it in a food saver bag with the pork shoulder and seal. Refrigerate overnight. Drain liquid into water pan and place in smoker. Rub pork with some of the remaining rub. Heat smoker with apple wood and smoke 8 hours, keeping temperature between 210º and 250º Wrap in foil after 4 hours.  When ready to shred, drain liquid into pan and mix in a little Zarda apple BBQ sauce. Pull apart pork and pour liquid over.

St. Louis Ribs

Remove silver skin and rub with rib rub.

2 tablespoons granulated sugar

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon ground black pepper

wrap and refrigerate overnight. Put on smoker after wrapping the shoulder and moving it to the back of the smoker. Smoke ribs for 2  hours, spritzing with apple juice two or three times during open smoking,  brush with Horizon BBQ sauce, wrap in foil and leave in smoker for another 2 hours

Perfect Summer Fruit Salad

allrecipes Recipe by:  Nicole Graham Holley

"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."

Ingredients  

 2/3 cup fresh orange juice         2 ounce

 1/3 cup fresh lemon juice          1 oz

 1/3 cup packed brown sugar     1 oz

 1/2 teaspoon grated orange zest   2 pinch

 1/2 teaspoon grated lemon zest   2pinch

 1 teaspoon vanilla extract 

 2 cups cubed fresh pineapple  1/2 C

 2 cups strawberries, hulled and sliced 1/2 C 

 3 kiwi fruit, peeled and sliced  1

 3 bananas, sliced    1

 2 oranges, peeled and sectioned 1

 1 cup seedless grapes   1/2 c

 2 cups blueberries    1/2 c.

Directions

• Prep  25 m  Cook 5 m Ready In 3 h 30 m
• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. 
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Chicken packets and Japanese Milk bread

A Friend from a now defunct cooking site who is a professional baker posted a Japanese bread from King Arthur and I found this chicken in a packet recipe to go with it.

Monterey Chicken Foil Packets

These Easy Monterey Chicken Foil Packets are the perfect easy dinner recipe for summer! You can make them in the oven or on the grill -- an easy camping meal! Sliced potatoes and vegetables topped with chicken breasts, barbecue sauce, cheese and bacon -- how can you go wrong??

Prep Time 15 minutes  Cook Time 30 minutes  Total Time 45 minutes     Servings 4     Author Ashley Fehr

Ingredients

4 boneless skinless chicken breasts

• 2 tablespoons oil
• 2 tablespoons liquid honey
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 430 grams little potatoes about 24, sliced
• salt and pepper
• 1/2 cup barbecue sauce
• 2 slices bacon cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions

Instructions

• In a large ziploc bag, combine the oil, honey, vinegar, salt and pepper. Add the chicken, seal, and massage to coat the chicken. Refrigerate at least 1 hour or up to 24 hours.
• Lay 2 large pieces of tin foil together, and lightly grease with non stick spray. Top with 1/4 of the sliced potatoes and season with salt and pepper.
• Top with 1 of the chicken breasts, brush with 2 tablespoons barbecue sauce, and seal the foil packet. Repeat until 4 foil packets are complete.
• Bake at 400 degrees F for 25-30 minutes (depending on the thickness of your chicken), or grill over medium-high heat (400 degrees F) for 20-25 minutes, until potatoes are tender and chicken reaches an internal temperature of 165 degrees F.
• Open the foil packs and top with 1/4 cup shredded cheese and 1/4 of the crumbled bacon. Leave on the heat until the cheese has melted, then remove the foil packets.
• Top with diced tomatoes and green onions as desired and serve.

On the rolls, it was baked in a bunt pan with a black interior that made the bottoms get too brown.   The time of 28 minutes was too long. Not too long to ruin it, it would have been a little moister if cooked about 5 or 8 minutes less. 

Japanese Milk Bread Rolls from Jetfan 27

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

Tangzhong (starter)

* 1 1/2 ounces water

* 1 1/2 ounces whole milk

* 1/2 ounce King Arthur Unbleached Bread Flour or Organic Bread Flour

Dough

* 10 1/2 ounces King Arthur Unbleached Bread Flour or Organic Bread Flour

* 1/2 ounce Baker's Special Dry Milk or 1/4 ounce nonfat dry milk

* 1 3/4 ounces sugar 

* 1 teaspoon salt

* 1 tablespoon instant yeast

* 4 ounces whole milk

* 1 large egg 

* 2 ounces melted unsalted butter

Directions

* To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

* Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

* Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

* To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

* Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

* Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

* Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. To use another pan, see "tips," below.