Dinner from Last Friday night

You may or may not know, that dinner the other night consisted of BBQ chicken, and grilled asparagus with a beet puree' that featured walnuts and sour cream. What I haven't mentioned anywhere, is that I also made another smoked mac-n-cheese, this one I made with tomatoes and green chilis.

Vegetable/Beef Soup

3Lbs. Stew Meat, seasoned w/ salt, pepper, garlic, and a other added spices to obtain a smokey mesquite flavor. Let meat sit in spice rub 20-30 minutes. Heat pan(preferably a cast iron dutch oven), over medium high heat, add 2 1/2Tbls. evoo, sear meat in batches. Add all meat back to pot, and 4cups water, and season with more of the same mesquite seasoning and turmeric. Bring to a boil, and simmer reducing liquid, and concentrating flavors, about 1 1/2hrs. Add back about 3 1/2 to 5cups more water, and vegetables, and simmer for about 25 minutes. Serve with or without.crackers. Telling you here to enjoy would be redundant.

From Banana Splits to shoe shine kits

5 Surprising Uses for Bananas Peels | Yummly

I can not stand I will not eat vegetable soup(text I sent my cousin and a friend)

I have never in my life liked the taste of vegetable soup. I for whatever reason really do not like the taste of mixed vegetables(peas, carrots, corn, green beans), as one component. Seperatly, I will devour them, with the exception of peas, which the only way I will eat them, is for the most part, pea salad. Add meat to the pot, and I will eat that, leaving behind the vegetables, and also the broth, which to me is slightly bitter(rewind July 28th, how a complete and total accident became one of the most flavorful dishes ever, and really cemented my foundation as a bonafied cook).
I have been planning this post since the night I made the soup, but my ping.fm account had been messed up, due to me resetting my phone. I was going to take a pic of a spoonful of soup, and tell you if you didn't like vegetable soup, then that bite would change your life forever. It did mine, hell I can hardly wait til the next time I'm set to make the dish... my new Fall lineup lmBao. The reason it was an accident, I was 100% going for beef stew, my wife pulled out the veggies, I pulled out a can of tomatoes, that's where it all got convaluted. The treatment of the meat before hand, really set this dish apart from all other varieties of this acclaimed pot of soup. I seasoned and seared off the meat, then braised for a bit, reducing the liquid, then adding more in, and added the vegetables.Once it all came together, and simmered for awhile, I tasted the broth. Believe you me, I knew from that one sip, I had a winner, it literally brought a tear to my eye, threw my tasting spoon to the sink, and thanked God for this skill set and this direction he is leading me in... these are the flavors I want to share with the world. The smokiness was on point.

I've always shown either the marinade or the Chicken frying or upon completion

Tonight it's the flouring stage that shines. I'm opting out of the egg wash this night.

Mentioned on my FB page @DaGrillWitDatFya

A 3 cheese smoked Mac n cheese w/ capocollo Ham, an what you see here homemade chorizo. What three cheeses you ask, Colby, Cheddar, and Provolone.

It's about to go down

Operation Potluck is underway. Notice the difference in the pics, operation Sauce is in process. So far in the pot is 1 bottle MGD, 1 container Frozen apple juice concentrate, and 3 Tbls. Mustard. It doesn't end there.

The Injection

Flavor melding in the fridge is the trio of roasted Garlic, red onion, and cherry tomatoes. This way I will inject into one pork shoulder for home use. Into the other for an up and coming potluck this Monday, same injection kicked up wit chipotle and adobo.
The one for home use I'm sharing wit a neighbor, Parents, from around the way, kids all friendly an shit.
I've made the purchase of my Farberware flavor injector set. Comes with larger needle for thicker sauce, previous model( of prolly 4 1/2yrs ago, broke and been witout since) didn't have this option.

If you haven't seen or heard by now.

Watch "Why You Should Spiral-Cut Your Wiener - CHOW Tip" on YouTube

Last Friday I grilled a whole roasted chicken

Tonight I do the same. Been marinating now 10+hrs, I'll more than likely  prep the fire around 5.

Project next... well, in due time.

The Professional Microbrewery at werd.com

Post work out, eat these for quick recovery.

Recovery Foods | Healthy Eats – Food Network Healthy Living Blog

Abt to meet the fire

Of the grill, soaked a lil longer than expected

Chicken is prepped

And sitting in its overnight spice bath. Stripped down so more surface area is exposed.

Tonight I'm Prepping pesto

Got some pizza in the works for Monday, to gain a few New WOW!!! accolades. Mainly, one from a fairly picky eater, one I've mentioned previously, my dude, Travis Klaiber, bow hunter extraordinare, along with his people(they wont be present for taste test), over at http://www.AmazonRainChicken.com, I plan to one day bring on as my Fish Mongers, though I don't think he realizes the scope of my business idea yet, lmBao.
Anyway, the chickens thawed, soon prep(stripping out the breast), will begin, then I'll build the marinade.