Tonight was carry out from Gates. Mixed plate which has ribs, brisket, ham, fries and dill pickle slices. Mrs. B and I share it and it's plenty. I even got a red star on my receipt so they gave me $10 off! Yowza!
I had the last of the smoked bone in rib eyes and this one was i little fatty and had some gristle but I found most was cooked medium and cut like butter.
As you recall I warm smoked these last week and cooled them, slathered them in butter (while warm enough to soften butter), then sealed them in ziplock bags and tossed them to back of fridge which is 33 degrees.
Tonight I fired up the grill pan and when smoking hot tossed it on cold out of the fridge. 60 seconds, rotate and 90 seconds off the pan onto plate. With the pan back to smoking hot (in about 30 seconds) back in the pan for the same rotation followed by a foil wrap and toast prep.
I didn't do a great job browning the chunks, pretty light color, just put the pork and mojo mixture in and cooked it at pressure for 35 minutes. Then did as instructed when I pulled them out and shredded and broiled. [Reply]
I regret not taking a pic, but I made pulled pork tacos this weekend and the show was some air fried pickled red onions I made to go with.
They were fairly easy and popped the tacos. Just cut your onion into small clusters and secure with a toothpick. Soak them in your apple cider vinegar like you normally would. Toss in egg wash, flour, and breadcrumbs, then air fry and wah lah! A slightly more crunchy burst of pickled flavor.
They're a must try if you're obsessed with pickled red onions on tacos like I am. [Reply]
