Boston Butt (Pork Shoulder) ....

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro.

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.


Chicken breasts with a tequila-lime marinade & glaze.

Quote from: Peter Halle on August 26, 2018, 10:45 AM

Boston Butt (Pork Shoulder) .... (Attachment Link)

Nice!  What temperature and how long are you cooking it for?

Quote from: Cheese on August 26, 2018, 12:43 PM

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. (Attachment Link)

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
(Attachment Link)

Chicken breasts with a tequila-lime marinade & glaze.

Ah so there are your shrimp tacos!  Looks good.  I had never heard of Akaushi and had to look it up.  That's basically American Wagyu Beef?  Where do you buy it?  It sounds expensive.

Currently cooking at 250F.  Has been on about 5 hours and within the next hour will wrap it and increase the temp 25 - 40 degrees to get over the hump.  Better be done for dinner or I might need to call @Cheese for some recipe ideas to get out of the doghouse.
 27F59A9E-F2FE-4DE8-A691-EBD5E8CC6FBE.jpeg (2391.67 kB. 3264x2448 - viewed 675 times.)
Peter

Currently cooking at 250F.  Has been on about 5 hours and within the next hour will wrap it and increase the temp 25 - 40 degrees to get over the hump.  Better be done for dinner or I might need to call @Cheese for some recipe ideas to get out of the doghouse.
(Attachment Link) (Attachment Link)
Peter

LOL Peter...That pork looks delicious. 

There have been many times when smoking pork I have eaten plan “B”for dinner.  It has been a long time since I was able to sit, relax, and tend to the smoker.  But while I am waiting: 

Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

Edit:  I wasn,t trying to get fancy with photo effects.  My cheap iPad case partially obscures the camera lens and I haven,t taken a drill bit to it.

Are those "green" or raw peanuts or were they already roasted and you're just roasting them a little more?

My wife has made boiled peanuts a couple of times.  She said she prefers boiled peanuts to the salted roast peanuts from Five Guys that we had on Friday.

Raw peanuts.  My first cooking memories involve peanuts.  My parents were immigrants from Germany and South Africa thru Canada after WWII.  There was a couple across the street from ours in Tucson that had a Grandson that I could play with.  That couple became the only "Grandparents" that I knew and they helped my Mom and Dad acclimate into living in the US.  Grandad and I would make peanut brittle twice a year with raw Spanish peanuts.

Funny thing is the Grandma never needed help making grilled cheese sandwiches on Roman Meal bread.  But she was an incredible lady.  She volunteered at a hospital until she was 96.  She travelled on both a covered wagon and the 747.  But as Tinker would say, she was always 39 at heart.

Peter

Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   

Last night's dinner was chicken marsala with romaine lettuce tossed with homemade caesar dressing.

Quote from: Peter Halle on August 27, 2018, 07:56 AM

Quote from: Sparktrician on August 27, 2018, 07:25 AM

Quote from: Peter Halle on August 26, 2018, 03:09 PM

Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   

I may try smoking some in the future.  I have a perforated pizza pan!  Good suggestion.  I imagine that the "hickory smoked" peanuts in the shell that I saw at the grocery store were probably soaked in a salt brine that had liquid smoke in it.  Never tried those and probably won't.

It was interesting that as some of the shells got darker the smell in the kitchen reminded me of the smell of oak burning - so perhaps oak would be an appropriate fuel.

To get smoke into the shells wouldn’t you just crank up the heat and get the shells a-smokin?

WHAT???  You want peanuts to smell like - PEANUTS and not OAK???  Blasphemy!!!   

Quote from: GoingMyWay on August 26, 2018, 02:37 PM

Quote from: Peter Halle on August 26, 2018, 10:45 AM

Boston Butt (Pork Shoulder) .... (Attachment Link)

Nice!  What temperature and how long are you cooking it for?

Quote from: Cheese on August 26, 2018, 12:43 PM

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. (Attachment Link)

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
(Attachment Link)

Chicken breasts with a tequila-lime marinade & glaze.

Ah so there are your shrimp tacos!  Looks good.  I had never heard of Akaushi and had to look it up.  That's basically American Wagyu Beef?  Where do you buy it?  It sounds expensive.

Currently cooking at 250F.  Has been on about 5 hours and within the next hour will wrap it and increase the temp 25 - 40 degrees to get over the hump.  Better be done for dinner or I might need to call @Cheese for some recipe ideas to get out of the doghouse.
[ Attachment Invalid Or Does Not Exist ] [ Attachment Invalid Or Does Not Exist ]
Peter

Funny, I have the exact same color Therma-Pen. Aren't they one of the greatest things when cooking?

My wife made chicken noodle soup last night.

Thanks

Looks good!  Now I'm hungry!

Thanks!  I'm having a bowl for lunch today.  What are you having for lunch?

Hi!

We had the neighbors over yesterday, just a little get-together. We offered a really small but delicious buffet. Ordered a salmon and two roast beefs from one of our favorite restaurants, prepared two salads ourselves, and got a nice wheel of (dark) buns from the bakery. For dessert there was tiramisu, and 2 bowls of chocolate mousse one from white chocolate one from dark chocolate - also from one of our favorite restaurants. Sorry there are no pictures of the desserts, because we kept them refrigerated (obviously) until they were needed and then I was to slow ...

Enough talking, pictures:















"How wonderful that all of you showed up" (Napkins)


Kind regards,
Oliver

Hey Oliver...salmon & prawns 🍤...sounds nummy.

The beef looks delicious. Is that a blue cheese sauce that’s in the bowl?

I’ve never seen rolls like that. Sesame seed, caraway seed but what’s the blue?

Well, with 207 posts and over 13,000 reads in  just 2 months... I think you nailed it.

I must say I have been pleasantly surprised by the interest and response to this thread  .

I’ve never seen rolls like that. Sesame seed, caraway seed but what’s the blue?

I was also gonna comment that those were some interesting looking rolls.  I like that there are a variety of different rolls.  The real question is - which roll was the best??