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[BilletHead]

                   Ribs with Chocolate chili BBQ sauce,

  Rack of pork ribs. Cut in half and covered in a rub.

Vac sealed and put in the sous vide cooker at 149 for 24 to 48 hours. Pulled at 30 hours. Did not have to watch over or baby sit. Allowed us to fish, yard work and entertain our widowed friend. Made sauce. Consisted of various spices, cocoa powder and two dried and rehydrated ancho chilies and called for a new mexico chili but substituted a Palasa  chili. Fired up the charcoal grill and when coals were white put on peach wood splits.  Grilled and smoked on both sides then slathered on the sauce and did both sides again,

  Took off and plated with fried potatoes with onion, cheese and jalapenos and peas just for Ness , 

     Meaty, tender and not overly fatty or greasy. Thinking some of the fat rendered out in the sous vide bag. Great meal with plenty of leftovers except for the peas,

  BilletHead

[ness]

Couple racks of baby backs, beans and tater salad. Ribs were prepped and got a heavy dose of rub last night, then onto the Weber this morning with charcoal and apple wood. 3 hours outside, then wrapped in foil and finished inside about another two hours at 225. Glazed with sauce then under the broiler for about 10 minutes. 

Beans done outside—nice and smoky.

Followed that up with what’s probably my favorite dessert— strawberry shortcake. Bisquick shortcake and real whipped cream. 

Double dang. 

[rps]

I had some chicken breast left from the bird I roasted/smoked earlier. I used it to make curried chicken salad with grapes. I did this and that and some knife work to make a plated salad featuring farmers market romaine and daikon. The dressing is Penzys Green Goddess formula. The Ozarks are a blessing to me.

[Johnsfolly]

My bachelor's memorial day meal was a well seasoned burger topped with swiss cheese, sauted baby bella mushroom and local sweet onions. Sides of baked beans (no smoker) and a salad. All served with the finest china and a fine vintage year of raspberry selzer .

[rps]

Fresh walleye fillets, seasoned, dredged in flour and shaken, dipped in egg and shaken, dredged in panko and pan fried. Fresh made mango salsa. Sweet corn. Farmers market romaine and arugula turned into a salad.

[ness]

New one for us—fish tacos. Seasoned, baked cod flaked, minced onion, cabbage, avocado and a mayo/sour cream sauce with Sriracha etc.  Served on warmed little street taco shells. With, seasoned pintos and a boxed rice mix. Pretty tasty. 

 

[ness]

14 hours ago, rps said:

Fresh walleye fillets, seasoned, dredged in flour and shaken, dipped in egg and shaken, dredged in panko and pan fried. Fresh made mango salsa. Sweet corn. Farmers market romaine and arugula turned into a salad.

Can you share your mango salsa recipe please? I made it years ago, and it was excellent, but I didn't write down a recipe. Seems like it was mango, jalapeno, lemon juice and maybe minced red onion. 

Fish looks great. 

[ness]

1 minute ago, ness said:

Can you share your mango salsa recipe please? I made it years ago, and it was excellent, but I didn't write down a recipe. Seems like it was mango, jalapeno, lemon juice and maybe minced red onion. 

 

Never mind -- I did write it down. FWIW, here's mine:

1 mango, diced
2 teaspoons minced jalapeno
1 tablespoon minced red onion
Juice of 1 lime

Need to incorporate that into a dish. Might have gone well with the fish tacos. 

I'll quit talking to my self now. 

[rps]

9 minutes ago, ness said:

Never mind -- I did write it down. FWIW, here's mine:

1 mango, diced
2 teaspoons minced jalapeno
1 tablespoon minced red onion
Juice of 1 lime

Need to incorporate that into a dish. Might have gone well with the fish tacos. 

I'll quit talking to my self now. 

What I do/did is written near the bottom of the comments here:

 

[BilletHead]

       There is more than one foodie on here that fishes for walleye ,

 

               So that was what was on todays menu,

    Meal prep was started off when Mrs. BilletHead whipped up some cheesy grits with green chilies. That was popped in the oven to bake. The gas grill was fired up and so was the charcoal grill. When both were hot and ready bok choy that had been olive oiled and some S&P was put  on the gas grill.

The walleye had been in a bag with olive oil and rosemary. That was put in a basket and it went on the charcoal and wood fire.

    Mrs. BilletHead worked over the bok choy while I did the fish.  When done all plated up,

      I may not get points for fancy plating and eating on a TV tray but that did not matter once the feast proceeded. Life is the best here in BilletHeadVille today ,

BilletHead