25
Jun 12

Weekend Recap :: Meatings

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{friday // round one // smoked chicken & sides}

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{our little visitor}

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{saturday breakfast made by our guest, the baby daddy // pastrami sandwich w/ eggs & macaroni salad}

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{saturday // round two // five hours smoked ribs}

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{so juicy and tender}

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{my BFF’s dogs having a staring contest with my dogs}

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{sunday lunch with hubby at Peking Deli}

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{watching Myron Mixon, the BBQ world champ/legend}

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{our Weber smoker in the back}

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{Big Green Egg!}

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{Chef Danny brought this over on Sunday.}

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{sunday // round three // prime rib & sides}

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{jalapeño cheddar creamed corn going in the oven}

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{on the smoker}

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{peeking}

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{Well, hello there!}

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{out of the oven}

We put our smoker to work this weekend! It was a meat fest like no other. Chicken, pork, and beef. Wow. I will be eating lettuce for the next few days.

Happy Monday!


17
Aug 11

Pulled Pork Sliders with Mardi Gras Slaw

The pulled pork from the 16-hour smoking session was absolutely glorious.  I couldn’t believe how juicy and tender it was!  Actually, I can, because I’m eating it again as I write this post!  And you can really taste the honey in each bite!  Mmm mmm mmm…

Remember this?  Please hold while I take another bite…

We made little sliders with none other than King’s Hawaiian bread.  If you’re gonna make sliders, might as well take it back to the old school.  That’s how I roll. Get it?

Cut them in half, and spread the love butter.

Toast and watch the butter melt.  Take a giant whiff.  Happiness.

Whip up some Mardi Gras Slaw…so pretty, so yummy.

Top the buttered bottom (that sounds cute) with some pulled pork, coleslaw, and top half of the roll.

Now go wash it down with some frosty beer!

Take one last look.  Lovely.


16
Aug 11

Mardi Gras Slaw

This was inspired by The Pioneer Woman with a few twists and additions of my own.

A little 411…I originally named this coleslaw and the title of this post “Purple & Green Slaw,” because I couldn’t think of a better name. Then, I Googled “purple and green,” and it turns out that purple, green, and gold represent Mardi Gras!  I researched a little more, and it turns out that each color represents something.

  • Purple represents justice.  This is prefect, because purple cabbages need justice.  You’ll see what I mean later in my little rant about the name, red cabbage.
  • Green represents faith.  You can always trust that jalapeño, lime, and cilantro will come through for you.
  • Gold represents power.  Garlic’s powerful fragrance gives it the name “the stinking rose.”

OK, so what if it’s cheesy!  I wanted to justify my coleslaw name.  Leave me alone.

Cyn’s Mardi Gras Slaw

Ingredients:

  • 1/2 green cabbage
  • 1/2 red cabbage
  • 1 jalapeño
  • garlic
  • cilantro
  • lime
  • mayonnaise, approx. 1/3 cup
  • milk, approx. 1/3 cup
  • vinegar, 1 tbsp
  • brown sugar, 1 tbsp
  • paprika, 1 tsp
  • poppy seeds, 1, tsp
  • salt
  • black pepper

*Please note that I don’t really measure.  These are very loose approximations.  In fact, you’ll probably see all of my recipes in whole number tbsp or tsp…never fractions.

Directions: Combine thinly sliced cabbage, finely chopped (almost minced) jalapeños and garlic (also minced) in a bowl.  Mix wet ingredients and spices in a cup. Pour dressing over slaw and toss.  Top with roughly chopped cilantro and lime, and toss lightly. So easy!


First, quarter the cabbage.  Don’t forget to cut the core out!  I don’t know how it tastes, but something tells me it’s not yummy.

Slice it really thin, and put into a bowl.  By the way, this looks like purple to me.  So why is it called red cabbage?  Just like red onions. They’re purple! Things like that bother me.


Do the same with the green cabbage.


OK, so I did the green first, then the red purple.  So what?  Why do I feel like I have to work on the green cabbage first and then the purple?  It’s the same thing with onions.  When I use both yellow and purple onions, I always work with the yellow first.  I feel like that’s the correct order.

Finely chop a jalapeño and some garlic…almost minced.  Is it weird to put garlic in coleslaw??  I can’t help it.  If you didn’t know…I mention it here.

Mix a 1:1 ratio of mayonnaise and milk, about 1/3 cup of each.  Then mix in vinegar, brown sugar, paprika, poppy seeds, salt, and pepper.  I had some poppy seeds laying around, so I decided to add it into the mix.  And I’m so glad I did!  Oh, and I’ve started using paprika in everything.  I love it.  Plus, I like saying it.  Come on…say it three times…paprika paprika paprika.

Now, poke your pinky in there and give it a little taste.  That’s exactly what I did.  Just don’t double dip.  I poked my other pinky to give hubby a taste too.  It was perfect…my first time too!  But again, my measurements are not exact, so adjust to your taste.

Pour the dressing over the veggies, toss, toss, toss, and see magic happen.  I use plastic gloves.  It’s the easiest.  I use plastic gloves for a lot of stuff…can’t imagine kitchen (or bathroom) work without it. If you’re unsure of how much dressing you should use, pour some, toss, and add as needed.  You can always add dressing, but you can’t take away.  Unless you don’t mind chopping up more cabbage.

After you’ve tossed the slaw, add a lot of roughly chopped cilantro…the more the merrier.  Squeeze the juice of one lime all over, and toss lightly. Cilantro is another one my of faves, but it didn’t make my list only because I don’t always have it in the kitchen.

In case you’re wondering, that’s MK’s thumb. My hands are not that big.

And there’s my Purple & Green Slaw Mardi Gras Slaw!   I think it looks so much more elegant than the traditional coleslaw with bits of carrot and pale green cabbage.  Don’t  you?

Mardi Gras Slaw

Ingredients

◦ 1/2 green cabbage
◦ 1/2 red cabbage
◦ 1 jalapeño
◦ garlic
◦ cilantro
◦ lime
◦ mayonnaise, approx. 1/3 cup
◦ milk, approx. 1/3 cup
◦ vinegar, 1 tbsp
◦ brown sugar, 1 tbsp
◦ paprika, 1 tsp
◦ poppy seeds, 1, tsp
◦ salt
◦ black pepper

Instructions

Combine thinly sliced cabbage, finely chopped (almost minced) jalapeños and garlic (also minced) in a bowl. Mix wet ingredients and spices in a cup. Pour dressing over slaw and toss. Top with roughly chopped cilantro and lime, and toss lightly. So easy!
http://cynthiakim.com/2011/08/16/mardi-gras-slaw/


15
Aug 11

Hanging with Mr. Brown: Pulled Pork

My hubby, AKA MK, loves to BBQ whether it’s for a big group of friends or for just the two of us…like all the time.  I know…I’m so lucky! So since we got a smoker a couple of months ago, we’ve been carnivores!  MK still has his heart set on the BGE (Big Green Egg), but I had to put my foot down for now.  So, we got the next best option.  Meet R2-D2!  Haha…it’s really called the Weber Smokey Mountain Cooker AKA the Weber Bullet. This bad boy is a champ too!  All the competitions use this guy.  $1000 for BGE vs. $350 for R2-D2…I think this is more than excellent for our first smoker.  Sorry, honey…BGE will have to wait.

We went to Costco on Saturday and picked up a giant pork shoulder. We had to save the other half for later. But here he is (half of what we bought).  Say ‘hi’ to Wilbur.  (Sorry.)

MK’s directions for smoked pulled pork (courtesy of the Weber Bullet Forum)…which we smoked for about 16 hours this time!  It was smoking away overnight and until the next day after church and a trip to the market!  We got home and finally ate around 1 or 2 PM after all the other prep.  Can you imagine how tender it was??

Summary

  1. Purchase boneless or bone-in pork butts.
  2. Trim excess fat.
  3. Apply half of the Mr. Brown Rub and refrigerate overnight, then apply more rub just before cooking.
  4. Cook at 225-250°F to an internal temperature of 190°F in smoker with any fruit wood (we use chunk apple wood).
  5. Baste with Southern Sop during cooking (Mr. Brown rub leftover plus apple juice).
  6. Wrap in aluminum foil and hold in an empty ice chest until ready to serve.
  7. Pull meat and serve with barbecue sauce on the side.

Here’s the recipe for ‘Mr. Brown’ (spice medley) that turns into that beautiful, dark, crispy outer crust bark.

Mr. Brown

  • 1/4 cup ground black pepper
  • 1/4 cup paprika
  • 1/4 cup Turbinado sugar (aka suger in the raw)
  • 2 Tablespoons table salt
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper

It’s in a baggie, because we had some left over from another BBQ.  Do you like my “Mr. Brown” label?

Finally!!  Look at that beast beauty!  Now, time to shred the bad boy!  I left that to MK.  He seems to have fun doing it.  Wait, actually, he did everything.  I prepped other stuff.

Is he making a heart with this hands?  I just saw that now.  I heart you, too.

Go ahead…take a bite.  I know you want to.  Now, you can slather with any BBQ sauce you want, but we have to do it the right way. No, we didn’t make BBQ sauce from scratch.  Try this…you’ll like it.

MK’s BBQ “Secret” Recipe

KC Masterpiece Private Stock Reserve (real sugar)
Honey
5 parts BBQ sauce to 1 part honey

He uses KC Masterpiece.  BUT, please note the following (from another forum member):

This contains HFCS (high fructose corn syrup). KC Masterpiece finally came out with a pure cane sugar version (much better for grilling/carmelizes better on meats). It’s only available at Costco, sold as KC Masterpiece Private Reserve. YUM!

Sam’s Club sells KC Masterpiece Private Stock with HFCS.

Yay for Costco!  We picked that up too.  Boo for Sam’s Club.

Mr. Honey Bear meet Mr. KC made with real sugar.  Reserve, baby.

Pour…

Mix…

Drool…

It was the…best…pulled pork…EVER!!!  I’ve never had pulled pork so juicy and tender.  I wanted to post what we did with the pulled pork, but I’m getting tired.  It’s going to have to wait until later.  Trust me…you’ll want to check back.

Stay tuned…

Hanging with Mr. Brown: Pulled Pork

Ingredients

Mr. Brown
◦ 1/4 cup ground black pepper
◦ 1/4 cup paprika
◦ 1/4 cup Turbinado sugar (aka suger in the raw)
◦ 2 Tablespoons table salt
◦ 2 teaspoons dry mustard
◦ 1 teaspoon cayenne pepper

Instructions

Pulled Pork
1. Purchase boneless or bone-in pork butts.
2. Trim excess fat.
3. Apply half of the Mr. Brown Rub and refrigerate overnight, then apply more rub just before cooking.
4. Cook at 225-250°F to an internal temperature of 190°F in smoker with any fruit wood (we use chunk apple wood).
5. Baste with Southern Sop during cooking (Mr. Brown rub leftover plus apple juice).
6. Wrap in aluminum foil and hold in an empty ice chest until ready to serve.
7. Pull meat and serve with barbecue sauce on the side.
http://cynthiakim.com/2011/08/15/hanging-with-mr-brown/


14
Aug 11

Piggy Sunday Afternoon

Oink! You do not want to miss out on tomorrow’s post! Here’s just a quick preview. Drools…

Gotta go! Time to run Kuma at the park!

Posted from WordPress for Android


06
Aug 11

It’s smoke time!

Smoking BBQ, that is!