Chile Pecho, cerdo tirada, and Pecho 14 horas

This was my Sunday, basically spent it becoming hombre de carne, also known as the meat man!   I am starting to take great pride in my ability to create in the kitchen.  All things I make are 100% Paleo and allowed on the diet I am eating through Reset.  So, not to shabby right?!

Although, I cooked a shit load yesterday and on Saturday too and I have a fridge full of good, the one thing that I am most proud of, and the thing that can make me smile on this Monday morning is the following blurb.

I walked out my front door yesterday at 4:30 PM.  I was supposed to walk an hour and a half yesterday.  I was not going too. I was tired. I slept like shit on Satruday night.  I was up early playing with my meat on Sunday morning.  I didn't think it really matter what I walked.  However, once I was out there, I asked my self one simple question.  A question that Chrissy at Reset had asked me on Friday.  How bad do I want this?  How bad do I want to change my life?  How bad do I want to let go of the past and move to the future and a life worth living?  If yesterday's walk is any indication then I want it pretty bad.  I ended up doing the full hour and a half. I did a 45 minute out and a 45 minute back.  The only problem is when I got back, I was at my house 3 minutes to spare.  That means I negative split the fucking walk.  I got home in 42 minutes, so I just kept walking on by more door. It is time for new doors to open and me to step up on do what I want. 

I injected my 6 pound beef brisket with a butter honey combo. 

Then I started the long 12.5 hour smoke.

Mopped her with olive oil and apple juice two hours in.

Mopping at 4 hours in.

While I was busy smoking

I decided to pull my pork!

Remember that beautiful brisket I made on Saturday and then ripped to shreds, this is what I did with it. 

I put it in the crock pot.

I added diced carrots, peppers, celery, onions.

Then some fire roasted tomatoes.

some tomato paste b/c I like it.

Jalapenos. 

Mix of some tasty spices.

See

And if you have not figured out what I was doing yet, then let me be clear, I added some chili powder to make Chile Pecho!

Time to mop again... started to crust up really nice!

Mmmmm Chili

I needed to mop again but after that walk I had no desire to stand up.  The smoker seemed so far away.

Mmmmmmmmmmmmmmmmmmmmmmmmmm  MEAT!

Final Mopping!

190 degrees

Damn near perfection!

Slice it up really nice!

Poor shiner can't get no meat.  Poor, poor, poor puppy.

Dinner!

Dinner with BLT Quiche, ummm can I say AWESOME!  I out did myself!

The Veggie Quiche Maker

It is Saturday Night and I am alone again talking about my meat!  Seems to be a recurring theme for a Saturday night!  Much to my dismay that is.

So, this weekend is a big weekend in cooking and I spent most of the day either rubbing my meat, shopping, dicing, or cooking.  

Meat 2:  Below.  Is a 3 pound pork butt perfect for pulling.  I am going to slow cook this thing tomorrow in the crockpot for 8 hours in a little Tessamae Paleo bbq sauce.  It is going to create us some really nice Pulled Pork!  Oh we will get to my number one meat in a bit!

Meat 3:  The meat below is a 6 lbs beef brisket.  It is covered yellow mustard and some caveman rub that I mixed up in the kitchen myself.   I didn't follow the recipe to the T, I improvised and added some of my own favs and a little bit of Cinnamon, what can I say I like it on my meats.  

I told you last week about how much I hated rubbing my meat in plastic.  Show me a man who doesn't.  So, I had to call in a wrapping specialist.  El Beav came over and helped me wrap our seasoned meats up.

You can see how the brisket 2 dwarves the pig.  That is just a good show.  We have some serious smoking ahead of us tomorrow.  That brisket is going to smoke for 12 to 14 hours.  Depending on if we engage the texas cheat.  We probably will but only after we work up a nice thick crush with out mop sauce.

It is not secret that I am not good about eating my veggies.  So, I am trying to come up with new ways to get them in.  Last weeks BLT quiche was really a great idea.  not only did it taste amazing but it also had loads of tomato and spinach in it.

So this week I went back to the quiche but not just for breakfast.  I actually decided to try my hand at a little broccoli quiche hoping it would remind me of my dear mom's broccoli casserole which has long been a favorite of mine for thanksgiving and Xmas.

So I gathered up some ingredients.  Broccoli of course.  Pepper.  A little salt.  Some garlic.  Some eggs.  And some Cashew Cheese.  I ended up not using the cheese pictured, instead I went with a little habanero lime number, I hope it kicks as much ass as I expect it too.

I am not a lover of big chunks of broccoli.  So I fucking pulverized it in my food processor.

Take that broccoli.

Got the eggs in the mix, with the paper, garlic, and salt.

then we added the cheese.

then we mixed.

and mixed

added broccoli.

and prepared the baking.

all poured in.

Now lets repeat that process but for the BLT quiche again, but we are going to double the recipe, so that Pesky El Beav doesn't try to steal it.  No, we are just doubling so we can have some spinach with every meal or at least a few more.  Have to get those veggies however I can and I just hate them .

So we start with a little time action

Dice up some peppers.

Cook up some spinach.

And kept cooking it.

Got the 16 eggs ready for action.

Added a little bacon.

MMMMM Broccoli Quiche!  Looking good.

BLTquiche ready to rock.  i over filled my new quiche pan.  It actually already has the quiche pieces mapped out.

Then filled the other pie pan.

Bake it!

Yum yum!!!!

By the way, did I tell you this entire time, that I was smoking a 3 lb brisket.  That is right.  Meat 1 a 3 lbs affair.

Looks good right.  Yes it does, so I shredded the hell out of it!

Then i diced the hell out of it.

Why would I treat such a beautiful peace of meat like that.  Tune in tomorrow and I might tell you =)