Didn’t get a pic of the grilled pork chops but here is the 9 lb pork tenderloin I broke down into roasts and chips
Tonight is strip steak, jalapeños, and gold potatoes Cooked it on my pellet grill and couldn’t get a good sear on it, but it was still tasty.
I came in from the day cold, wet, tired, and hungry. I got rained on all afternoon, not enough to call it, just enough to get you wet and cold & unhappy. But I was feeling good about something hot for dinner. The bride was working so I dove in. I called it Copper Harbor Skillet Stew. Food always tastes better if it has a name. Cooking outdoors in the rain was not something I was interested in. But this meal could easily be done over and open fire. I figure that will come soon enough. But this was an inside meal. I almost never drink inside, a self imposed rule. But I was craving a beer, so I had one while I was cooking. Chop one half large onion, one carrot, two celery stalks, red pepper, green pepper, two cloves garlic, Brown up a half pound chop meat, one piece bacon, one half cup Italian sausage. Drain liquid and set it aside. I added one beef bouillon cube to the liquid. Remove meat when browned, and set aside. The reason it was called Copper Harbor Skillet Stew was because I was drinking Copper Harbor Ale. I deglazed the pan with a little CHA, and poured it into the other reserved liquid. Then I added the veggies. All but the garlic, I like to add that near the end. I also added a once around of EVOO. For spices I added, coarse salt, fresh ground black, parsley, and thyme, and some Red Eyed Hog Once the veggies were soft, I added the taters, and some more black pepper, and the liquid that I had set aside. Plus about 4oz. of Copper Harbor Ale. (The Magic Ingredient) Once the spuds were warm and slightly browned, I added the meat back in. It's almost impossible to describe how good this smelled after being wet and cold all afternoon. It turned out really well. Fancy name and good eating. But once again it was cleaning up leftovers. The Italian sausage was from a Pizza we made Friday night. The red and green peppers were almost gone, the carrot and celery were leftover from chicken soup making last week. It is amazing how you can take a bunch of scraps and produce something beyond good.
Up early, feelin' good, and on a mission to get stuff done. Fire going and dare I say it, "Bored With Bacon" So I came up with something different. Again with the leftovers, Had some left over Swiss cheese from earlier in the week and some Spam. So I decided to try a couple Spam Monte Christos. Dipped and onto the griddle, Flip #1, looking good, Over goes #2, I'm getting hungry! Peel off and top with some confectionary sugar, I'll do this again with real ham, better Swiss cheese, and sourdough bread. But I was beyond pleased with the results. The Count (Dantès not Dracula) would be proud,
Post workout meal, the ribs turned out amazing, the bones literally fell off. Hot and greasy, like they should be
Had some meatballs from yesterday, they made a damn good sandwich. I wish I had some cheddar, will add next time.
Thank you! Hearing it from you it's truly a compliment. This is something I would like to try with cast iron.
