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Frying magic. weekend grub. Made fish tacos
Weekend grub. Summer fare. Fish tacos on Sunday- beer batter fried tilapia, jicama slaw, avocado, pickled jalapenos, cilantro and lime. Saturday was grilled Tymkovich the butcher’s green chile sausages topped with Santiago’s green chile and fries. Both served with Denver Beer Co. Pretzel Assassin.
4th of July holiday/housewarming weekend part two. Got to fire up the Pit Barrel Cooker three times. Here we have a Tymkovich the butcher-centric cheeseplate featuring smoke gouda cheese, jalapeno cheddar summer sausage and caprese bites with smoke gouda, cherry tomatoes, garden basil drizzled with imported balsamic vinegar and olive oil. Also, did caprese skewers…
4th of July holiday/housewarming weekend grub part one. Naan bread pizzas on Friday. Got to fire up the Pit Barrel Cooker three times! Saturday we did smoked chicken drumsticks and Nathans hotdogs with several sides made by Lair and brought by guests including Greek pasta and broccoli salads
Ah, grilling season! Teriyaki marinated chicken thighs with asparagus and rice noodles.
Smoked pork loin on the grill. Used espresso rub. Served with homemade coleslaw, baked potato with horseradish sauce.
First grilled margherita pizzas of the year using garden basil. I cheated a bit and used premade dough. Was served with Eddyline Brewing Co Black Lager…out if Bueno Vista, CO. Yum.
After so many cooks on the Pit Barrel Cooker over the years this was the first time doing salmon. Wow. Won’t be the last! And it only takes 30 minutes. For the spice I used Savory Spice’s Cuban Spice mix and threw on some applewood chips for extra smoke flavor. Served it with grilled asparagus…
Memorial weekend grub. Lair made the sides, mustard potato salad, three bean salad, asparagus gelatin salad and I smoked moinks (bacon wrapped homemade meatballs) and country ribs that were rubbed with an espresso and spice blend on the Pit Barrel Cooker. Had some yummy appetizers too like artichokes and bacon onion dip.
foodbrewedbbqd: Some appetizers for a friend’s birthday party. Sauerkraut balls with sauce cream mustard dipping sauce and Buffalo fried Brussels sprouts.
As usual, with the leftover smoked ham, I made soup. Since I had a lot of ham left I did both split pea and 15 Cajun bean. I used the ham bone in the bean soup. Both turned out great!