Last evening, Two racks of pork back ribs, one rubbed in BGE savory pecan rub, the other in Happy Bohemian rub, daughter’s boyfriend’s family makes that rub. 225°-240° Indirect heat on the BGE for a bit over 3 hours over post oak and hickory chunk. 10 minutes prior to taking off, finished the ribs with a brushing, glazing of Bachan’s Japanese Yuzu Barbecue sauce. Holy moly, the ribs were good. It was the Happy Bohemian rack we cut and consumed, most of it. Tender, moist, just coming off the bone and bursting with yumminess. The three of us didn’t even finish the one rack so we are having the other rack tonight. I’ve got nothing against leftover ribs, especially when they are that good.

Made a big pot of garden green beans and a skillet of garden summer squash sautéed and cooked down with garden onions and butter. Son is not a fan of squash in any form, so today I’m digging up some potatoes and we’ll make some mashed ones for him for dinner to go with the leftover ribs, as he is a fan of mashed potatoes.

For lunch yesterday, it was a suyo long cucumber sliced and sprinkled with a bit of rice vinegar and sea salt, a very ripe Carmello tomato sprinkled with sea salt, and a little leftover boudin and venison sausage from the previous evening. Sliced fresh garden Tomatoes and sliced fresh cucumbers on the same plate are a dream lunch. The suyo long cucumber is hands down my favorite cucumber, it has some honeydew melon quality about it I adore. And a sliced ripe Carmello tomato with a pinch of salt, I’m drooling just thinking about it. Flavor bombs, these tomatoes are!

Dreamed this one up and it is really good.
Red and green jalapeños no seeds finely chopped.
Both very mild.
Habanero the same.
Red onion the same.
Juice of two limes.
2 cloves garlic crushed.
Kosher salt.
One large roma tomato seeds and inside removed and diced.
Large can albacore tuna drained of water.
Pineapple chucks crushed with fingers.
Chopped cilantro.
As far as I know I've never seen it done and it's influenced by Mexican food you won't see at the average TexMex restaurant.
Heart healthy too ❤

Looks great, @worth1! I like the idea of the pineapple and habanero flavors together - I'll have to try something like this, once things are coming in!

I cooked the shrimp two different ways.
One with the Rick Bayless chipoltle adobo concoction and one with my own concoction.
Both are superb.
Mine was with safflower oil and butter melted in the cast iron wok.
I put in whole cumin seeds and dried arbole and let it slowly simmer until the moisture was gone.
Then I put in a habanero to simmer.
Just before I put in the shrimp I tossed in red onion and crushed garlic
Then the shrimp.
Pulled it out of the wok and into a bowl with a dash of kosher salt and covered with cilantro.
Poured the flavored butter oil on top to wilt the cilantro.
It's fantastic.
Now I'm all set to eat.
I also have the dip I made yesterday to go with it.

This is ridiculous.

Cheeseburger fresh off the BGE. Sliced a Black Krim as the topping and more on the side. A little ripe Carmello also made the plate.

Eating a lot of tomatoes now, Bacon Sandwiches with tomatoes, hamburgers with tomatoes. Caprese, it’s that time of year again, tomato season.

Well shoot, I should have snapped a pic. Grilled up thick cut center cut pork chops ($3.99 lb vs $13.69 lb for NY strip) and better half made air fried baby potatoes and fresh garden spinach. Was a fantastic meal! Kids are getting big and love grilled pork chops and steaks, local store sells chops in 2 packs, so 4 chops are needed now!

It is strange how pork is consistently cheap relative to beef, but steak prices vary wildly.

Got a deal on marinata skirt steak and a wheel of queso fresco. Got free bell peppers. Had Garden onions. I had to make this. Delicious.
I’m learning about quality queso fresco. Super good cheese. Not a blow you away sharp or funky cheese, but a complimentary cheese like mozzarella.

Hamburger steak cooked in skillet for bottom cooking then put in oven on broil for top cooking.
Right before taking out fresh garlic and beef bullion on top to cook a little.
Took out and cooked frozen peas in the juices.
Ate all the peas but half the steak.

Here's what I did with the leftover hamburger steak.
Made a roux with the tallow and crumbled up the meat.
Additional ingredients are.
Tomato bullion powder.
Red and green jalapeños not hardly hot at all.
Sweet peas.
Onion powder.
Celery salt homemade of course.
Black pepper.
Rice.
Small shell macaroni.
Put peppers and peas in at the finish line.
A regular flavor bomb and filling too.

Making a small pork butt roast with mushrooms and mushroom gravy, low and slow. Maybe some roasted small yellow potatoes on a sheet pan to go with, a good salad and some sliced cucumbers with red onions in rice vinegar, salt and pepper.

Nothing really. No one felt like cooking. We ordered a pizza. I did just make Caprese salad with a large Beefmaster. The tomato was very ripe, one more day and it would have been too ripe, but, anyway, it was simply delicious with wonderful melting texture.

I had the second half of a Thunderclouds double meat pastrami sandwich and a peanut butter and jelly sandwich.

A slight change and our evening meal was simply fabulous, even if I say so myself. Had placed a can of chopped tomatoes under the pork roast and other wise same as above, syracuse salt boiled potatoes ( Chef John, Food Wishes) and we add grape tomatoes cut in half to the quick pickle and a cut up avocado too. The small pieces of tomato were as meaty as the whole mushrooms - could have eaten those mushrooms by themselves as a meal !, the pork so moist and tender it cut with a fork after slicing and adding the avocados to the pickle was insanely good.

Normally, I try to think what or how to make a meal better, but this was just fine as is, LOL!!

What do you do when the kids want lasagna but you can't eat dairy, so no white sauce topping? I crossed it with Shepards pie so meat sauce, pasta, repeat by 3 to use pasta (gluten free as well) then bottle of mum's tomato sauce then mashed potatoes on top. Cooked as per pasta instructions, delicious, kids want seconds, no you can have it again tomorrow night. Yippee they say, always good to get a winner when one is food restricted.

After cutting up the brisket for ground brisket I saved the best of the point for a small roast braised in a slack oven at 275F.
Naturally in a cast iron Dutch oven lid on.
It's nestled in between red onion halves and fresh tomato chunks.
Also a ton of ancho chilies with seeds removed.
On top are a head of garlic with the top cut off.
At the side a bunch of cilantro tied up.
Fluids are marsala and water to deglaze the pan after browning.
Spices black pepper and salt.

Well that didn't take long.
I also discovered how delicious braised sweet oranges are rind and all.
Put all the aromatics in a strainer and had nothing but skin and such left.
The juices and pulp will be reduced down into a sauce.
Not what you would expect in flavor, so far its delicious.

Cut up some garden Kennebec potatoes today for french fries. Did the Guy Fieri double cook. Soaked the raw hand cut potatoes in water for five hours. Drain, dry, cook in peanut oil at a lower temperature, rest on a rack, cook at a higher temperatures. Fish got fried between the first and second fries for the potatoes.

Kennebec make great French fries.

Salad was tomatoes, cherry tomatoes, cucumbers, red onion, dill, lemon juice, avocado, avocado oil, shrimp.

It's not soup weather today, but I made some anyway! I had 1 lb of cremini I wanted to use up, and I made it with some rosemary, thyme, parsley, leaf celery, and some Swiss chard from the garden, and 3 kinds of lentils, kamut, and some diced potatoes. I cooked the kamut first, in the IP, then drained it, and cooked the lentils, starting with the usual onion, followed by the garlic, some tomato paste, and other seasonings briefly, then the water and lentils. Cooked those for 12 minutes, and let the pressure release naturally. During that time, I prepared the mushrooms and potatoes, then added them to the IP, along with the cooked kamut, and simmered about 20 minutes, or until the potatoes were tender. It tasted like it had meat in it, but there was no meat or broth in it. I served it with some grated parmesan.
Soup made with cremini, 3 lentils, kamut, and some potatoes. by pepperhead212, on Flickr

Not today, but it's definitely in the On Deck Circle: Curried Chickpea Salad for samitch filler.

https://www.delish.com/cooking/recipe-i ... ad-recipe/

That picture? Mercy MERCY me! Can you's imagine tricking out a samitch with yer own freshly snipped greens and sliced tomatoes?

The Gotch