Wednesday, May 13, 2015

#smokalicious Shabbos

A work from home Friday means a #smokalicious Shabbos. My son has my same culinary BBQ tastes and always appreciates when I bring some smokiness to the Shabbos table. Since this was the official BBQ month, it was go big or go home. For this Shabbos, I did some smoked ribs with cherry and pecan woods, and smoked chicken with hickory wood.

Started chimney with about 30 charcoals.

 Minion method with cherry and pecan woods

 Beef Flanken Ribs marinating with spice rub and brown sugar

Ribs Smoking

Ribs coming off to be sauced and wrapped (sorry for the shadow)

Chicken Smoking at 250 Farenheit


Chicken smoked with hickory wood

 Apple Bourbon Vanilla Kugel



First Day of #BBQMonth

May is the official BBQ Month. In our house, every month is BBQ Month, but it's hard not to get into the festivities. To truly embrace the the month of May, I also decided to try my hand at my first BBQ video recipe. For this May 1st BBQ, I did smoked chicken and turkey legs on my Weber One Touch Gold. This meant that we would see crispy skin with smoked chicken on a high heat, versus the low and slow method that yields more smokey flavor, but rubbery skin.

Starting the chimney

Searing the chicken and turkey

Finished Product



Friday, May 1, 2015

BBQ Leftovers

Some of the best part about BBQ are the leftovers. Granted, most times, there isn't much left after a #bbqfest and #smokefest, but when there are, they taste as good as the day I made them. I call this the #EIBG version of Chopped.

Image result for food network chopped

A few weeks ago I made BBQ where I smoked a few pounds of chicken. The next few nights we had a wedding one night and went out for dinner for the next. Before we knew it, it was Wednesday and we hadn't had an opportunity to utilize the leftovers from the weekend BBQ.



I turned that weekend smoked chicken into Spicy Smoked Chicken Salad and ate it for lunch for the next couple of days until my daughters noticed it in the fridge and attacked it until there was none left.


This past weekend I made the all American classic of hamburgers and hot dogs. Earlier in the week the left over hamburgers and hot dogs were finished by the kids


On Wednesday night I went to CrossFit and after doing exercises like this for an hour, I was hungry!!




Looking through the fridge, I found 2 hamburgers from the weekend hiding behind some pickles in the fridge and decided to pair it with an avocado and tomato salad.