Grillin’ in the rain, o grillin’ in the rain…

I got happily drenched. Rolling thunder came and burst upon me just as I got these and the mesquite chips in.

The happy cow sirloin kebabs aren’t really that burnt — I marinated them in my NMexi-mocha quasi-recipe* for about 16 hours (same as the other 2 in their respective ensconcements) so they are on the dark side…

Corn got a butter-EVOO whip with a bit of salt, NM red flakes, smoked paprika. Red potatoes, b.sprouts, and onions got garlic, ^parsley, sage, rosemary and thyme… as well as oregano, marjoram, smoked paprika, and black pepper.

* NMexi-mocha mole quasi-recipe

I tried to measure. I really did. Lemme see, a cupped palmful to the line junctures is about a teaspoon…

~2 cups coffee. I used our fav, “Tantalizing Taos” from NM Piñon Roasters.
Tbsp. cocoa
Tbsp. NM red chile powder
1.5 tsp. salt
tsp. garlic granules
tsp. allspice
tsp oregano
tsp. ea. roasted and ground cumin and coriander
tsp. black pepper
splash of Worcestershire
splash of pomegranate juice (100%)
splash of liquid hickory smoke
splash of Summum vodka picante (happened to be on hand and fit 😉 )

(ed. added a couple of ingredients I had forgotten 😮 Also, good with Bloody Mary.)

Shot with my cell, as my Sony has decided today that it wants to shoot at night and only wants to take 1/8 – 1/4 second exposures. I think it knows the Hunt is on…

Brisket for the carnivores

An experiment on my grill, courtesy of a cow in our raw milk organic dairy’s herd whose time had come. Happy, healthy, unstressed cows -> meat worth eating 😉 (cf. https://www.desmetdairy.com/ )

Marinated overnight with apple cider vinegar, tamari, Worcestershire, salt, pepper, bay, red chile, mustard, onion flakes, liquid hickory smoke, a bit of Spike and a few other herbs and spices I don’t recall; I was in mad food scientist mode late at night. Not that I ever measure or write anything down anyway, when I’m in that mode lol

Dry rub: brown sugar, smoked paprika, red chile, salt, pepper, garlic granules… .Popped it onto the top shelf with a drip pan, and smoked it with apple and mesquite chips and some mesquite charcoal low and slow for about six hours.

Yay, it has a smoke ring! Tastes pretty good, too 😉

[a quick snap with my phone, I was too tired and lazy to get my camera and do the all-manual thing it requires]

NM Piñon-Green Chile Apple Pie

From the folks in at the Pie Town Café in Pie Town, Catron County, New Mexico
(clever of them to snag http://www.pietown.com ) My mother used to have land nearby (relatively speaking) and this is my favorite of their pies — all very good to excellent.
——-

“Here is the recipe for New Mexican Apple Pie

For a 9 inch pie:
6 cups peeled sliced apples
Granny Smith apples work great
I prefer a mix of Grannys and Fuji or Galas

1/2 cup of flour
1/2 cup of sugar, white works fine but I prefer Turbinado
2 Tbls cinnamon
1/2 tsp of dried ground ginger [I’d go 1 tsp+]
1/2 tsp fresh ground nutmeg [same here]
2 oz of fresh lemon juice
2 oz of hot green chili [3? lol]
2 oz of pinon nuts (pine nuts)
egg wash 1 egg and 2 oz of water
2 Tbls of turbinado sugar

Mix all ingredients well in a bowl and let them sit for 20 minutes to meld
fill the bottom crust and cover with a full top crust
Poke the top crust with a fork to vent
brush with an egg wash
sprinkle the top with turbinado sugar
bake in a 375 degree oven for 1 to 1 1/2 hours
turn the pie every 20 minutes to get an even golden brown and look for thick bubbles of juices from the vent holes

I suggest a scoop of Vanilla ice cream or whipped cream
share with good people and enjoy”