Many Woodz

Now I've got Apple, Cherry, Pecan, a lot of Live Oak, and a little Lilac smoking woodz now.

This afternoon I tried the Cherry Wood with some Pork Steaks, and Sausage.

Seafood Salad 2

Just a casual evening, pondering something to eat...  Lets go see what we can find in the Food Box...

OK, That'll work...

Taco Chilaquiles

We made Tacos last night.  So, traditionally the leftovers from last night get used to make breakfast.  Well, we have a greasy pan, leftover taco meat, and the crumbly bottom of a bag of Tortilla Chips.

 So, I'll add some butter, and olive oil to the greasy pan.  The fry a bunch of the broken tortilla chips in the flavorful oil, and let them fry for a while to get the moisture out of them.  This makes the leftover tortilla chips very crispy.

Then there is some leftover Beef Taco meat.  Toss that in...

Toss that around a while...  Then add some slightly scrambled eggs...

Let those cook for a while, and then flip them so the eggs on the top side can cook for a while.  Then break the Taco Chilaquiles up for serving.  This is the best part, we get to eat...

 Then just add some grated cheeze, and hot sauce, and there is breakfast...

There is a shot of the Tacos from last night...

New Years Noodles

Look!  It's more Fishy Noodles.  I bought a lot of Broccoli this week, so lets integrate them into the Fishy Noodles.  My noodles are Extra Wide Egg Noodles, so I guess this could be sort of like a Thai Noodle dinner, but it also has a Stir Fry aspect, and an Italian, or maybe California aspect.  Really it's like many other things I make...  Tex-Asian...

I start with Butter, Olive Oil, and Garlic in the Stir Fry Pan...

Then I'll add some steamed Broccoli...

That is a new Stir Fry Pan, Christmas present...  Next add some Artichoke Hearts...

This is sort of like Tuna Noodle Casserole, but no Dairy, and Salmon instead of Tuna...

Flip it all around to warm it up.  Add some Red Pepper, Black Pepper, and Sea Salt...

 The Salmon water from the can of Salmon makes a sauce with the water from the vegetation...

Then we'll dump in the prepared Extra Wide Egg Noodles, and toss that around a while.

Then all that is left is to dump it into a bowl, and eat.  Simple, delicious, comforting...

All I want for Christmas is Chateaubriand

The Apex of Beef Steak is the Filet Mignon.  The only thing that trumps that is the Chateaubriand, a filet of the Beef Tenderloin treated with exceptional care.  This is what French Kings eat.  It is the Acme of Herd Animal Cuisine.  Pair this with some Mushroom Gravy, or a Red Wine Reduction, and it is Nirvana on a Plate...

Its also really damn expensive, but worth it for Christmas Dinner.  I bought a trimmed Beef Tenderloin to save some time, and, I guess, spend some more money.  Well, besides that, I wanted to work on my technique for preparing a Highfalutin French Meal for Christmas.  My in-laws were very happy about it.  What I did is sort of biased toward Texas, of course.

So I took the trimmed Beef Tenderloin, and give it my usual Adams Spice Rub.  This is the Rub that I use on the Pork I usually make.  Its Salt, Pepper, Chile Powder, Garlic, Onion, Cumin, and Paprika.  Light, not too much, because it is only on the outside.  You don't want to overpower the Beef Tenderloin itself, or the Pecan Smoke Flavor.

Then I tied it up with Butcher's Twine to keep it a little more uniform in the Smoker.  I trimmed the excess twine, and then it went into the Pecan Smoke it went for a couple hours.  I started this at around 8 AM, and then didn't even get to try it until 2 PM, agony, why?  But, when I did get to taste it...  It was perfection..

 Here I have put the Chateaubriand into Lunch Buckets, LOL!  Maybe I have set a precedent...

Andromeda Galaxy

Now there is something to look at...

Nuther Shot...

Super Steak

Sometime you just need a Big Cut of Beef...

I really punched the spices into this T-Bone.  Something different, extremely tasty...  Steak, and Taters...

And, yea, Taterz...