As there´s basically nothing to do, we dedicated this past weekend to cooking. We´ve gotten into pickling a few months back so we had a bunch of stuff ready for this weekend. But 1st, we started off the weekend with some lamb barbacoa tacos on Friday. Lamb shank rubbed with SPOG and on the pellet grill for about 4 hours. Then times for it´s bath (chipotle in adobo, onion, garlic, spices) until it´s ready to pull. After pulling, it goes back on the smoker for another hour to evaporate some of the moisture. The smell was amazing and this was my best result at doing this dish.
On Saturday the weather was really bad so we spend a lot of time in the kitchen prepping stuff for pickling. We can´t get pickles during this time of the year but mini cucumbers work just fine. So I carefully sliced about 4kgs of cucumbers using a mandoline cutter. And I managed not to cut myself one, SUCCESS. We also pickled some red onions and about 2kgs of jalapenos.
On Sunday, I was going to do a 1st proper cook on the argentine grill. The weather was going to be much better and it was until it wasn´t and started to rain/snow. I held back some jalapenos to make ABTs and we also grilled some padron peppers. To get the bacon on the ABTs cooked, I used the lid of my WGA to cover them. This worked well (but I forgot to take pics!) The main event was a nice tri-tip. Seasoned with Oakridge Santa Maria and Black Ops. Cooked it slowly over the coals. As sides we had some taters and green beans with bacon. When the sides were done, I seared the tri-tip. Between the peppers and the dinner cook, I learned a lot about how to use this grill. The tri-tip was off the charts, even after spending a bunch of hours in the smoke, you could really smell and taste the woodfire on it.
Lamb barbacoa
Pickling
Sunday food
On Saturday the weather was really bad so we spend a lot of time in the kitchen prepping stuff for pickling. We can´t get pickles during this time of the year but mini cucumbers work just fine. So I carefully sliced about 4kgs of cucumbers using a mandoline cutter. And I managed not to cut myself one, SUCCESS. We also pickled some red onions and about 2kgs of jalapenos.
On Sunday, I was going to do a 1st proper cook on the argentine grill. The weather was going to be much better and it was until it wasn´t and started to rain/snow. I held back some jalapenos to make ABTs and we also grilled some padron peppers. To get the bacon on the ABTs cooked, I used the lid of my WGA to cover them. This worked well (but I forgot to take pics!) The main event was a nice tri-tip. Seasoned with Oakridge Santa Maria and Black Ops. Cooked it slowly over the coals. As sides we had some taters and green beans with bacon. When the sides were done, I seared the tri-tip. Between the peppers and the dinner cook, I learned a lot about how to use this grill. The tri-tip was off the charts, even after spending a bunch of hours in the smoke, you could really smell and taste the woodfire on it.
Lamb barbacoa
Pickling
Sunday food
