Pork Chops with Stir-Fried Veggies

My Texas friend also sent me a shaker bottle of his “Secret Spice Mix #2″ dry rub for meat. We had a few boneless pork chops so I rubbed them with his rub after brining them first. Tossed them on the gas grill and cooked ‘em up right.

Stir-fried some peas, red bell peppers, and onions.

Served the pork chops with the veggies and mashed potatoes on the side. I like my pork a with a little pink in the middle.

Aloha, Nate

Beef Tenderloin in Salt Crust

Tied up a beef tenderloin, then smeared with olive oil and seasoned with salt and pepper. Grilled on a hot grill, turning every few minutes until it was seared on all sides.

Made a dough using flour, salt, pepper, egg whites, and chopped parsley. Rolled the dough out flat and laid the beef in the middle. Pulled up the dough around it and crimped the edges. The dough was quite wet so had to use the extra dough to patch the holes. It went into a 400*F oven to roast.

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Grilled salmon, mashed potatoes, steamed cauliflower

Salmon fillet was sprinkled with salt and pepper, then grilled for 4 minutes per side. Dressing is a lemon-dill sauce. Mashed potatoes with granulated garlic, buttermilk, and parsley flakes. Steamed cauliflower on the side.

The fish came out perfect, but there was some sticking on the grill grates. Gotta remember to oil the grates before cooking.

Aloha, Nate

Pork Spareribs

Smoked these pork spareribs for over 4 hours in my Weber Smoky Mountain bullet smoker using lump mesquite charcoal and apple wood chips for smoke. There are three, half-slabs on this plate. The middle and right slabs were rubbed with kosher salt, fresh ground black pepper, white sugar, and granulated garlic right before going in the smoker. The darker slab on the left also got an application of some secret spice rub from an acquaintance of mine.

I do believe these were one of my better batches of ribs.

Aloha, Nate

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About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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