Beef Brisket Burritos

DSC_6558 [1600x1060]I got the mowing done for another week but was too tired to do much in the kitchen.  Burritos are a great go to for when you don’t want to do much.  I thought I was finished with the smoked brisket but found another portion in the freezer.   These have Monterey jack cheese and various peppers, both sweet and hot, and some store bought guacamole.

Breakfast Pr0n – Chorizo and Eggs

DSC_6534 [1600x1200]On a bed of fried tortilla wedges with a sprig of cilantro, fresh jalapenos slices and Monterey jack for garnishes, and a liberal dose of Cholula hot sauce.  Alas, I plated the eggs under the chorizo, displaying poor planning for the picture.  I will give you another!DSC_6535 [1600x1200]

Mmm… Pork & Beans

DSC_6476 [1600x1200]This combines three of my favorite things:  Smoked pork, cornbread, and crockpot pinto beans.  I started the beans soaking yesterday morning and tossed them into the slow cooker in the evening with a couple of small onions and a few cubes of frozen gravy from other meals.  One freezer bag was labeled as beef short ribs gravy and the other contained pork something something ancho sauce.  The pork was thawed and warmed entirely separate and was added to the bowl during the plating.

Food Pr0n – Hot Wings

DSC_6356 [1600x1200]These were rolled in seasoned flour, refrigerated for an hour, and then dipped in sauce and baked on a rack in the oven for 45 minutes or so at 400, turned once.  In deference to Mrs J, I dipped hers into a sweet  BBQ sauce.  Mine?  About half butter and half Cholula.

Tex-Mex Pr0n – Smoked Pork Tacos

DSC_6293 [1600x1200]I toasted oil brushed corn tortillas with the cheese and pork on them, and then built the tacos out from there.  These have minced jalapenos, bell peppers, cabbage, cherry and grape tomatoes (First harvest from the patio garden! yay!), green onions, and a dollop of sour cream.  They have the usual splash of hot sauce and a sprinkle of the ground dried peppers mix that I put on nearly everything now.

Breakfast Pr0n – American Fries with Smoked Brisket

DSC_6019 [1600x1200]I am fast becoming a big fan of smoked brisket.  The last few times I’ve gone on to braise the slab until it pulls apart easily with two forks.  The braising liquids, reduced, make excellent sauce that adds a nice flavor layer to the meat that doesn’t cover up the smokiness.  Here the brisket was warmed with minced jalapeno and paired with the fried potatoes under a pair of sunny side up eggs.  The hot sauce is Cholula’s regular style.  It’s not a scorching hot sauce but it is full of flavor. Those potatoes that I cut with the fry cutter and then cooked once at a relatively low oil temperature (325) and then froze make excellent American fries with an additional chop.