Finally had the opportunity during Christmas to smoke a strip loin roast from my friends Porter Road and it was definitely a family hit for sure. Definitely excited about trying more of these in the future in the mean time here is a few pics and below is how this cook went down.
1. Seasoned with steak house blend and with garlic salt from Gustusvitae 2. Sealed in my foodsaver and placed in refrigerator for three days 3. Set out Porter Road strip roast out to get to room temperature 4. Started Blaze Kamado grill with Prime Six charcoal along with chunks of post oak 5. Once temp reached 250 placed strip roast on Made In roasting pan and placed on grill 6. Smoked until internal temp reached 130 and set aside to rest for about 15 minutes before slicing. 7. I also served with an amazing sauce I will share later this week.
So trying to take faijita friday to another level using those 1/2 l lb burger patties from porterroad costarring my rub. Started out with rubbing those patties down with my rub then cooking these bad boys on the blaze products out door grill using kochcookware iron skillet for the veggies that included red and green bell pepper with some red onion. Then grilled those amazing beef patties that are aged for at least 14 days, and mixed with the right ratio of fat.
Then I topped these burgers with pepper jack cheese slices, along with the grilled green and red bell peppers with red onions. Then topped with some fresh pico de gallo and some siracha ketchup. Also served with crinkle baked fries with queso cheese with chopped roasted jalepenos and some more pico de gallo for an amazing faijita Friday meal.
Well unfortunately it’s still raining so had to cook indoors but it wasn’t all bad, since I finally got a chance to make these stuffed Spinach Ricotta shells. I have included the recipe below:
1. Started with boiling large pasta shells
2. Then started to make stuffing for shells using:
3. 12 ounces of ricotta cheese placed in bowl
4. Cooked up 3/4 cup of chopped fresh spinach with tablespoon of minced garlic until sauteed then allow to cool
5. Stirred in the cooked spinach and garlic with the ricotta cheese
6. Then mixed in 1/2 cup of freshly grated parmesan cheese
7. Added in one egg, tablespoon of basil and another tablespoon of oregano with salt and pepper
8. Stirred all the ingredients together in a bowl and allowed to cool in refrigerator for about 30 minutes.
9. Strain cooked pasta and rinse in cold water and set aside to cool
10. Once mixture and shells are cooled use spoon to gently stuff each shell
***Preheat oven to 400 degrees***
For the casserole dish I layered as follows:
1. Poor 1/2 cup of marina in bottom of dish
2. Add stuffed shells open side facing up
3. Add another 1/2 cup of marina sauce on top of shells
4. Then take fresh mozzarella sliced and place atop The sauce
5. Then pour remaining marina atop slices
6. Then take 1 cup of shredded mozzarella and 1/2 cup of freshly grated Parmesan to cover atop the dish
7. Place casserole dish in oven at 400 and bake for 18-20 minutes until cheese is thoroughly melted and then place on broil (high) for about 3-4 minutes until cheese gets little brown.
8. Allow to cool for a few minutes then slice and serve.
So plan was to make an amazing peach butter bourbon spiral ham for my colleagues at work…well guess what I could not find any at local grocery. So like any good Marine I decided to improvise and it all began with couple of pork loins.
Then I used caribeque honey heat rub on one loin and Tennessee mojo rub BBQ magic on the other loin. Then I doing wrapped in plastic wrap and allowed to rest for 25 minutes while I set up the primo grill for indirect heat using prime6 charcoal and some peach wood chips. I also used a few other ingredients for this recipe that I am sharing as well.
Glaze comprised of:
1/2 cup peach & prosecco preserve
50 ml Evan Williams peach bourbon
1/4 cup of honey
1/2 stick melted butter
1 tbs dried red pepper flakes
**Whisked together until blended well and then use as glaze once internal temps have reached around 130
Once I was able to get the Primo around 250. I placed the pork loin on indirect side above drip pan that contained organge mango juice along with water. Then I allowed to smoke until internal temp reached 130 degrees (about hour and half) then used glaze to cover on all sides and allowed to cook until internal temp reached around 145. I allowed the meat to rest for at least 18-20 minutes before slicing and serving.
So I decided to smoke some beef shorties I found on sale but with a fun twist that turned out amazing. I started by rubbing these down with threelittlepigs touch of cherry mesquite rub which is awesome by the way. Then started primoceramicgrills until it reached 250. Then I added pan of underneath the ribs with cherry juice and water. Then created a spray combo of cherry juice and evanwilliams cherry bourbon to use as spritz for for these short ribs, while smoking with cherry wood chips and charcoal indirect. Once internal temps reached 165-168 range I pulled off and placed in pan with cherry coke, more cherry juice and some more cherry bourbon, covered with double aluminum and cooked direct until they reached 202-205 internal temp
You may be thinking too much cherry but honestly those ribs took the color and flavor perfectly and served with baked sweet corn bread for an amazing combo…even my son was seriously impressed.