Any Time is Grillin Time

[BrickHouse]

Lechon is always a hit. Takes some effort though. 'Bout 30 - 40 minutes per pound of meat. But ya get it right and you'll feed a platoon for a day. Biggest I've cooked was a195 pound pig. My secret is in the rub. I use "tamarindo" in the primary rub, to be rubbed into the meat and rested no less than 48 hours before the cook. Then a light rub and stuffing with lemon grass. Then it's all about being patient enough to keep it well oiled on the rotisserie as it cooks to perfection with a crispy skin.

 

[olbriar]

Tonight is stir fry though it's miserably hot out. I'll dice up some chicken breast fingers that were on sale for the meat and I bought some frozen stir fry veggies, Kroger brand for the vegetables. It's always a Costco veggie blend but I'm out. I'll fry the chicken chunks with some garlic and steam and then fry the veggies. I like to use a stir fry sauce to liven up the mix. I'll fry Uncle Ben's instant garden rice with an egg in toasted sesame oil and add a bit of oyster sauce to finish.
It will be yummy but I'll melt down cooking the meal. It's so seldom that the wife requests something for dinner, there was no way I was going to say no.

 

[Unforgiven]

Tonight is stir fry though it's miserably hot out. I'll dice up some chicken breast fingers that were on sale for the meat and I bought some frozen stir fry veggies, Kroger brand for the vegetables. It's always a Costco veggie blend but I'm out. I'll fry the chicken chunks with some garlic and steam and then fry the veggies. I like to use a stir fry sauce to liven up the mix. I'll fry Uncle Ben's instant garden rice with an egg in toasted sesame oil and add a bit of oyster sauce to finish.
It will be yummy but I'll melt down cooking the meal. It's so seldom that the wife requests something for dinner, there was no way I was going to say no.

Hot or cold, I always break a sweat doing stir fry.

 

[olbriar]

Hot or cold, I always break a sweat doing stir fry.

It's a hot cook for sure. The stir fry was pretty good. I like the veggie mix we've been buying at Costco better than the Kroger mix. It was plenty tasty but I missed the bamboo shoots and water chestnuts in the Costco blend. The wife is happy... nuff said.

 

[olbriar]

I'm smoking a beef brisket point tomorrow. I'll oil it up and generously season it with coarse salt and pepper. I'll smoke it at 225° and wrap it when the internal temp reaches 165° or so and continue smoking until it reaches 200°. I will let it rest at least an hour before carving.

 

[olbriar]

I have to ask @Unforgiven how your big cook went?

 

[Unforgiven]

Fantastic. Attendance wound up right in the middle, about 65 people. Folks raved about my burgers, which is kind of sad. There is nothing special about them except for store ground meat instead of factory ground meat. I touch of salt and pepper and cooked to medium. I swear half the people there could cook a better burger, but they are working with inferior ingredients.

Toughest part was 6 truckloads of gear (tents, grills, chairs, table) hauled across town on Friday and brought back home today. And the family is getting older, so a lot more beer left in the coolers than empties in the trash.

 

[olbriar]

I could have fixed the beer overage problem Super happy it went off so well. I cooked for a couple of canoe's worth of guests at the river a couple of years back. They pulled up to eat with us and were to be picked up later in the evening. One of the guys came up after we ate and asked what made my burgers so good. I told him a day's labor in a canoe. Same sort of deal, quality beef, S&P, and attention to cooking them.