Did someone say BBQ Salmon???

After a full weekend of non-stop BBQing, a day of rest, work, running around doing all the honey-dos, I finally was able to settle down and prepare my weekly Tuesday night BBQ. Tuesday night is the designated daughter and hubby visitation night. I love it because I get to have them over for dinner and......I get to BBQ.

On the menu was BBQ'd Salmon fillets, Asian bok choy cabbage and onions. I prepared these with a good coating of olive oil. I rubbed the salmon fillets with my Mahi Mahi rub and basted them with my soy sauce/honey sauce. I rubbed the vegetables down with my Veggie Rub and an extra little sprinkle of sea salt and freshly ground black pepper. The veggies also had a little basting of the soy/honey sauce.

Veggie Rub recipe:
2 tbsp sea salt
3 tbsp granulated garlic powder
3 tbsp granulated onion powder
2 tsp fresh ground black pepper
1 tsp MSG (Accent, Aji-No-Moto)

Here are a few pictures of the fast but intense BBQ action....


After the prep, placed the fillets flesh side down to sear.


Olive oiled the back sides.


Turned and basted with soy/honey sauce.


Cooking up real nice.


Even the skin was getting nice and crispy.


The Asian bok choy cabbage and yellow onions are seasoned, oiled and ready for the grill.


This is my Veggie Rub.


Just placed on the grill.


The fire is just right. Not too hot, not too cold.


Onions are caramelizing nicely.


Just off the grill arranged for serving.


Another view of the setting. I drizzled a little of the soy/honey sauce over the fish.


My wife added her white rice sprinkled with Seto Fumi Furikake (Seasoned dried bonito and sesame seed mix). She added on her delicious deviled eggs, which consisted of minced green onions and olives combined with the mayo/yolk/cream cheese mix and topped with a sprinkling of smoked yellow fin tuna and a dash of black pepper and paprika.


Close up of my wife Lupe's Yellow Fin Deviled Eggs


My dinner plate.

My daughter and her hubby ended up not being able to make it over for dinner on this evening. She said she was feeling a little under the weather.

Oh well, there is always next week.

Until next time....

Froots Restaurant, Guam....A Great, Health-Conscious Place to Eat!!!!

We love fast food. Who doesn't!! One of my wife's favorite fast food restaurants here on Guam is Froots.

Froots is a nation-wide fast food restaurant franchise. The local franchise on Guam is owned by Christine Baleto. There are two locations on Guam. The first one opened in the Agana Shopping Center. This did so well, another restaurant was opened at the Guam Premium Outlets also known as GPO. Froots offers an array of made-to-order smoothies, wraps, paninis, salads and soups. This restaurant sports a health food theme. And they do it well.

Froots at Guam Premium Outlets, Tamuning

The last time we went to Froots, my wife ordered the California Turkey Wrap wrapped in a spinach tortilla. This wrap is packed with turkey breast, bacon, Monterrey jack cheese, tomato, onion, alfalfa sprouts, avocado, spring mix, and ranch dressing. My wife loves this wrap.

I ordered the Tropical Toucan smoothie. This smoothie is "off the hook". It contains mango, peaches, strawberry-kiwi juice and orange sherbert, all my favorite flavors. These smoothies are thick, cold (brain freeze) and just plain delicious.

Here are a couple of pictures of my wife's California Turkey Spinach Tortilla wrap...

Here is the presentation

This is one fantastic tasting wrap!!!

Froots has quite a large variety of health-conscious menu items. Here is their menu....

One of our local television news stations, KUAM, aired a video report on the Guam Froots which was reported by Joan Aguon Charfauros. Here is that video...

So if you are looking for a delicious, health-conscious bite to eat, go to your local Froots Restaurant. You will definitely be glad you did and so will your stomach.

Until next time....

Pork Adobo at the firestation!!!!

Well, just to make a long story short, I had to work at the firestation yesterday. The chef for the day make a great tasting Pork Adobo. This is a type of Asian stew.

Here is what he did....

Ingredients

One 3 lb. pork butt

1 cup white vinegar

1/2 cup soy sauce

3 chicken bullion cubes

1.5 cups of water

3 potatoes. cubed

5 cloves of garlic, minced

3 tbsp vegetable oil

freshly ground black pepper to taste.

Directions

Cut up the pork butt into 1.5 inch cubes and mince the garlic. 

Browned this in an 8 qt. pot after after adding the oil. 

Add the soy and vinegar. Bring it all to a boil while constantly stirring, about 5 minutes. 

Add the chicken bullion cubes, black pepper and one cubed potato. The potato will thicken the soup.

Allow to cook, uncovered, for about 15 minutes, stirring occasionally. This will reduce the liquid. 

After the 15 minutes, pour in the water and add the rest of the potatoes and cook for another 15 minutes, covered. 

Stir occasionally. 

It will be finished when the pork meat is tender enough for you.

Eat with white rice. 

I telling you, you've got to try this!!! I think you will love it. You might want to make a double batch because, like any stew, it is better the next day.

Enjoy.

Until next time....

Brisket Smoking Live on Guam....Right Now!!!!

Hey, thought I would do something different. Got a 16 lb. brisker on the pit right now as I type. Since I am on Guam, the time is 0755hrs Saturday morning, 4:30pm Friday afternoon, Texas time. I dropped the brisket at 0730hrs. Splashed a ton of Worcestshire sauce and rub it very thick, paste like, with Bob-BQN's Brisket dust, recipe on my other post "Rubs".

I will take pictures every 2 hours as this is happening. I'm thinking 12 hrs minimum, but it depends when I reach the right internal temp.

Here are some photos that I already took...


Brisket all splashed up with Worcestershire sauce


Rubbed and ready to go


Another angle


On the grill ready for a 12 hr massage


Plenty of hickory smoke coming out of this puppy


Lid temp


Grill temp

Well that is what I had at start up. I will keep you all posted on the progress with photos every couple of hours.

I know what some of you are thinking, is he really going to smoke on that pit. Believe me, I am going to make my own smoker in a couple of weeks. Gathering up the materials now. But in the meantime, as I have in the past, I'll make anything work. You all have done the same. This ain't my first ballgame, if you know what I mean.

See ya in a couple of hours....


PS....the rub recipe is right here.  AKA Bob-BQN's Brisket Dust. 


UPDATE # 1!!!!!!


Well gang, here are a couple of photos of the brisket 2.5 hours into the smoke..





Heat holding about 210F.

Sorry for the photo quality. I am a little shaky at the moment. Brushcutting the yard.

Hope you're enjoying the show.

Adios, see ya in a couple more hours.....


UPDATE #2!!!!!! 5 hours into it!!!


Well after 5 hours, everything is holding up just fine. Temp between 200-220. That's close enough for me.

Here are updated photos...









Well that's it for now. Next update in about another 2 hours.  

Adios.....



UPDATE # 3... 7.5 HOURS GONE BY....GETTING CLOSER!!!


Yeah....inching closer. Got the temp gauge inserted.
Fire still good at around 210.

Here are the latest pics....






I was lifting up the corner to look under and it just broke off. Very tasty.



You know that feeling you get when you just want to try one piece but shouldn't. That's where I'm at right now. Patience Phantom, Patience.

Be back in a couple of hours.


UPDATE # 4!!!! BBQING BRISKET!!!! 9 hrs down, about 3 to go.

Well, we're almost there. After 9 hours of smoking, it's time to wrap her up. Got the foil out and she's a wrap.



Only about 3 hours left in the plan. I want 185-190F. Hopefully I won't have to go too much longer that the 3 hours. Should work out just about right.

Later...


UPDATE #5.....12 hrs total cooking time.

Well, the brisket is OFF THE FIRE!!! Now we're talking. Took it off at 7:30pm at 195 F internal. Time was right at 12 hrs.

Now she is resting for about 1 hour and then it's slicing time.


Resting for 1 hour


Temp is right at 195 F. The camera angle makes it look a little higher.

So now that the brisket is inside the house resting and spreading that brisket smell all over, I'm not the only one suffering now.

In less than an hour, she will go under the knife.

Soon, real soon.


The Finale!!!


Well...the deed is done. The brisket has that great smokey flavor and Bob-BQN's rub is off the hook!!! Very tender and moist. Not a very dark smoke ring on this one but let's just say it was a baby ring.

Here are a few pics..


Just unwrapped






Falls apart with just finger pressure


Separated the flat and the point so that I could slice across the grains. Chopped up the end in smaller pieces for sampling.


Flat slices


The point slices were well marbled and very juicy.

Well after 12 hours of cooking I would have to give this BBQ a thumbs up. Everything came together.

Hope you all enjoyed the posts. We're enjoying the brisket.

Tomorrow, brisket fried rice and maybe some sandwiches.

Thanks and hats off to Bob-BQN for providing me the rub recipe.

Over and out from Guam.


Until next time....