My son gave me some BBQ rubs, and sauce etc. for fathers day, I think I’ve used some combination on almost every meal since.
Any way WholeFoods had Spacock chicken on sale cheaper than a whole chicken and no extra work for me.
I made a soaked wood chip packet out of aluminum foil place on the space between burner 2 and 3
Placed a drip pan with a little water on #1 side and turn 2 and 3 up high.
When the packet started to smoke I put the chicken skin side up over the drip pan legs facing the hot side.
I had rubbed the chicken with the Blue Ribbon BBQ rub and placed uncovered in the refrigerator maybe an hour or so lost track
Took out and let come to room temperature
Dabbed any excise liquid with a paper towel
Cooked covered for about 45-50 minutes , every grill is different you know how your grill better
Basted at about 20 minutes
It was about 155-160 in thickest part of thigh with instant read thermometer
I basted again and filliped the chicken skin side down on the hot side for about 2-3 minutest
I probably could have cut that time down but I like the burnt bits.
Then back to the cool side skin up baste and cook until 165
Let sit on cutting board 15-20 minutes
I went to cut it and the bones just broke off
things that have made it into our make again list.
Herb Rub Flank Steak click to see recipe
Smoked Brisket on a gas grill – 12 hours of love or red meat
basic rub ( salt and pepper
created tin foil smoke pack
placed tin pan with some water under cool side grill
heated half with smoke pack up to about 225-250 degree
waited for the smoke pack to start to smoke.
placed brisket on grill fat side down thikcest side toawarads the heat.
Watched the heat to keep steady, I used a dual purpose remote thermostate one for meat temp one ofr grill temp.
When it reach the stall temp 160-165 I kept on for about 1 more hour then wrapped in butcher paper and replace back on grill until done 200-205.
I then I wrapped paper wrapped brisket with towel and placed in cooler for a few hours.
Cashew Cauliflower Bake
Easy and additions are unlimited.
Portland Pie Company Pizza Beer Dough
Challah French Toast
Mike and Gail like to bring us Challah so Lyn get this for her weekly Sunday breakfast in bed.
Guess who brought two kittens from DC. We lucked out they all stayed at our house.
So far the only disappointments were the watermelon radishes bolting during the heat wave and my sweet potatoes just didn’t make it. Other than that I believe it will be a good yield.
This year’s veggies are green beans, acorn squash, peas, beef steak tomatoes, grape tomatoes, red pepper, russet potatoes scallions (on third harvest), lettuce all started from scraps or seed form scraps.
Herbs some years old Chives, dill, cilantro, parsley, rosemary, German thyme (would make good ground cover) and regular thyme, oregano, mint, tarragon and arugula.
Why do I like plants from scraps well its a small challenge and heck the scallions cost me $1.29 but with the repeat harvest I’m probably down to 20 cents for that bunch. Spring mix works better than roman you can get a few harvest out of it, the arugula I got 4 harvest before it went to seed.
Because we are surrounded by woods we don’t have many prime spots for a garden a lot of shade, but I do the best I can. Any way I enjoy it!
Lyn and I decided this will be added to our rotation. Want to thank Martha for sharing this with us.
Extremely simple to prepare and cook, tender and delicious.
- 1 pork tenderloin (1 to 1 1/2 pounds)
- 1 to 2 tablespoons spices or seasonings (See Recipe Note)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon vegetable oil
- Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or oven safe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven.
- Season the pork. Pat the pork dry with paper towels and trim off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix onto the pork on all sides.
- Swirl the pan with oil. Using oven mitts, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.
- Roast the pork for 10 minutes. Place the pork in the pan. (It’s fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven and roast for 10 minutes.
- Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Flip the pork. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.
- Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.
- Seasoning the pork: You can keep this pork simple and season with just salt and pepper, or you can rub it with any favorite spices or salt-free blend of spices.
- I used a basil blend rub.
This is one of my standby quickie meals.
Preheat oven to 375
Pound chicken breast
Sprinkle with salt, pepper, and dried basil (had no fresh)
In center put layer of sun-dried tomato, goat cheese, roasted red pepper.
Roll as tight as you can securing with string.
Spray with olive oil and brown all sides in cast iron pan over medium high heat.
Transfer to oven and roast 10-15 minutes. Until instant thermometer read 160ish, remove loosely cover with tin foil for about 5-10 minutes and carve.
I get my pork chops from Butcher Box and I have a lot of different recipes this is a simple yet very good one here are some others Pan Fried Pork Chops With Juniper and Rosemary, Air Fryer Parmesan Coated Pork Chops, Pork Chops with Cider, Horseradish Glaze, Pan Seared Oven Roasted Porkchops with Roasted Veggies, anyway I wanted simple so I grabbed my cast iron pan.
- Pork Chops (mine are thick about 1.5 to 2”
- Kosher Salt
- Cracked Pepper
- ½ TBS unsalted butter
- ½ TBS olive oil
Bring chops to room temperature.
Pat dry with paper towels
Sprinkle with salt and pepper
In a cast iron pan on medium high heat melt butter and add olive oil. Once the butter has melted and mixture is bubbling place the pork chop in pan.
Cook about 5 minutes per side or until golden brown and register about 135-140 degrees. Timing depends on thickness.
Remove from heat and let rest should get to about 10 minutes and around 145 Degree
So simple but so good.