Some weekends you just want to sit home and do nothing. Two 14+ hour workdays in a row pretty much eliminated my desire to go out and do anything other than shop for food supplies, lie down on the couch like a lump and play with my new Weber Smokey Mountain.
Breakfast at noon — Ancho, Red Pepper, tomato and Zucchini Summer Egg Beater Scramble with Jalapeno Cheese and fresh Cherries. Eaten while watching last night’s recorded Olympics on the DIRECTV DVR. Not what Micheal Phelps eats for breakfast, but pretty damn good.
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The Weber Smokey Mountain, aka “The Bullet” is already becoming our primary outdoor cooking medium. I got it last week onsale at Amazon for $205. We’re probably going to let the Brinkmann go to someone who wants it on Freecycle. Its not that the Brinkmann doesn’t produce good results, but the Weber requires a lot less babysitting and I want to start doing more long duration smokes, which is what it is more suitable for. If I entertained more I’d probably keep the Brinkmann because it really does a nice job with chicken and ribs. Today we have the Bullet loaded with Chicken Sausage, Chicken Breasts, Turkey Breast and Tofu.
I like to cook up a lot of stuff in the Bullet, because it has a large capacity and it gives us lots of cooked meat to use for salads and sandwich wraps during the week. In the center you can see the blocks of Tofu which have been marinated in soy sauce and five spice powder, and will smoke for several hours. These are then cut up into pieces and used in stir fries.
BBQ Smoked Chicken Breasts with a Recaito and Guajillo Pepper rub.
Further down into the bowels of the Bullet we have a smoked turkey breast and smoked chicken sausages.
Smoked Chicken Sausages and Smoked Turkey Breast
The ornamental chile pepper plant is producing a bumper crop. These fiery red chiles are used in Cambodian and other South East Asian cuisines. I’ve been known to sneak a few into stir-fries.
This planter sitting on our deck has been a real workhorse this summer, suppling us with all sorts of great herbs. We also have a big whiskey barrel growing a ton of basil and chives and other herbs sitting out in full sunlight by the garage.