Mr. CE did a great new recipe last night -- Persian lamb and rice with fresh mint and green onions. New York Times, natch. We both just enjoyed it leftover for lunch.

sweet! Which lamb cuts? Just curious. I still have future plans for another lamb dish that someone else posted here :-)

It's cold here...high won't reach 60 today. So tonight, my world famous (in my own mind) chili. I know, everyone thinks theirs is best, but mine is closer to a traditional chili.

I roast jalapenos, poblanos, onions and garlic the put them through the food processor for the base. Lots of lean beef and I use a good beef broth for the stock rather than relying on tomato sauce that's become too common. Although I do add a some tomato paste for color and flavor. I won't give away any of the other secret ingredients :).

Ground lamb.

Yum! I'm making chili tonight.

Panic pizzas:
cheese
tomato, olive, red onion, pickled banana peppers

raw veggies

wheat thins and goat cheese
Costco amazing lamb chops marinated in garlic, rosemary, lemon zest, olive oil, balsamic, soy and then grilled to a perfect 140 degrees :cool:
Spinach sauteed in bacon and garlic
2 slices sourdough baguette

Celebrated some good news by smoking (charcoal and apple wood) some meats (ribs, chicken, sausage) Kansas City-style.

Would have been even better if I'd left on the grill for another couple of hours, but I got a late start.

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big kudos and gorgeous meats.
if you left them on grill for longer, how do you avoid risk of overcooking?

i assume because they are smoked not grilled. Smoking is low temperature.

for a (Weber) gas grill, would that just be having the front and back burners at Low setting and the grill closed for about 2-4 hours, for the full smoking effect? I definitely want to try it.

No gas grills for this meat smoker. Weber kettle, good charcoal, and good hickory/mesquite/apple/cherry wood chips, and ideally 8-10 hours.

How did you make the short ribs??

Once I move, I want to get into smoking meats. I know there are a few FTers to ask about that, you being one of them. :)

I put a rub on them and grilled them over direct heat for maybe 10 minutes total time turning them to get all four sides. I let them rest and cut them against the grain. It isn't the most tender cut of beef unless they are braised but the flavor is great. They were Costco boneless short ribs.

Fish taco supper with

wild local red snapper sautéed with onion / orange bell / white cooking wine
warmed corn tortillas
chopped cilantro
guacamole
tomatillo salsa
sliced lime
Mexican rice
beans


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