Can't believe I didn't post pics of this yet...

My New Year's day dinner.
Probably because it's pretty much the same thing I make every January 1st. :)

Gave the chops a quick cure using 1 TBS of Tender Quick per pound of meat.

I sprinkle the TQ on the chops, wrap and let them chill for an hour to two depending on how thick they are.

made a batch of jalapeno cornbread...
1 1/4 cups flour
3/4 cups yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg (beaten)
you can add sugar.. up to 3/4 cup.
1/4 cup veggie oil
1/4 cup minced onions
1 cup whole kernels of corn (grilled corn is great too)
minced jalapenos (as many as you like)

since the cornbread has onion, jalapeno and corn, I only add a bit of melted butter and chicken stock to make it moist for the stuffing...

I rinse the cure off of the chops, cut a slit into the side and stuff with the cornbread filling...

made a batch of hoppin john...

bacon..

onions, peppers and garlic...

I used ham this time, chicken stock and black eyed peas...I'm not great at measuring but I added a couple pinches of  basil, thyme, marjoram and one bay leaf. Salt and pepper too. Hmmm also cayenne for a little kick.

Let this simmer uncovered on the BPS drum...

then added the stuffed chops...

added rice to the hoppin john pot...

Jalapeno cornbread stuffed pork chops, hoppin' john and greens...

It really was tasty but now that I think back.. this is when I caught cold number two!!
After cooking that day I caught a second cold or maybe it just made my Christmas cold worse.

Not sure if the peas and greens will bring me good luck but it was worth a try. :)

Smoked Beef Chuck on Beer Bread......might be a good Super Bowl snack

I've made these before, they are tasty but make sure you don't try to eat the whole thing by yourself. :)

Seasoned the beef chuck roast with dry rub, added sliced onions and beef stock to the pan.

smoked in the BPS drum at 275F.  When the stock was low, I added more, foiled the beef and let it cook until tender..

made a batch of beer bread..

3 cups self rising flour
1/4 cup sugar (more or less if desired)
a pinch of salt
1 12 oz beer

I brushed the top with butter and sprinkled with sesame seeds..

into the drum with the chuck..

Made a smokey cheese disc..
combined cheeses and let them catch some smoke in the drum, then chilled until needed...

Built my sandwich...

Started with the pulled beef...

caramelized onions..

bacon...

smokey cheese disc...

lettuce and tomato...

slathered the lid with horseradish sauce..

I'm not sure how many people this will feed, guess it depends on how hungry they are.

Love these sandwiches though!  :)

I'm back...with a Breakfast Fatty

Life's been keeping me busy the last few weeks. Hopefully things will slow down and I'll get a chance to do more cooking soon.
I did get the chance to smoke a breakfast fatty not long ago...

Made the usual filling, fried potato, onion, ham, minced jalapeno and cheese.

Used the stainless fatty piston from friend Rolf in Germany. (thank you again Rolf!)

Rolled out a pound of spicy sausage inside of a one gallon baggie while the filling cooled.

cut the baggie open and added the filling..

used the plastic baggie to roll the sausage around the filling...

made my bacon weave...

Into the Big Poppa Smoker drum..

smoked at a temp of 275F until the internal temp of the fatty reached 165F..

onto a toasted english muffin..

topped with an egg and drizzled with hollandaise sauce...

It tasted pretty good!
I won't wait so long before making another one of these. :)