Smoked 3 racks on the pellet grill at 225 for 3 hours then 250 for 1 to finish them off where the family likes them. 2 different rubs between what the wife and kids want. Good start to our spring smoke.

Ingredients:

• 1-2lbs lobsters
• 1 small to medium grilled or roasted butternut squash
• 1 Tbs. olive oil
• 2 tsp. pumpkin pie spice
•  1 pound Italian dried pasta
• 1 Tbs chopped fresh sage + several leaves
• 2 Tbs. chopped fresh tarragon + several sprigs
• 1 cup white wine or champagne + ¼ cup
• 2 cups water
• 2 Tbs. sea salt
• 1 lemon, split in half
• 1 shallot, finely chopped
• 3 cloves garlic
• 1 Tbs. butter
• 1 Tbs olive oil
• 1 cup cream (organic)
• 1 cup crème fraiche (organic)
• Parsley, finely chopped for garnish

Directions:

Peel the squash and remove the seeds. Cut into small chunks. Drizzle the pieces with olive oil, and season with salt, pepper and 1 tsp. pumpkin pie spice. Roast the squash pieces at 375 degrees for 20-30 minutes, until fork-tender. Alternatively, cut the squash in half and remove the seeds. Drizzle and season as above and grill until fork tender. Remove, cool, and peel. Place the butternut squash in a food processor and puree until smooth. Set aside.

In a pot large enough to hold the lobster, place the sage leaves, tarragon sprigs, wine, water, sea salt and lemon. Bring to a boil and steam the lobster. Remove the lobster, allow to cool, and remove the claw and tail meat. Cut into bite-size pieces and set aside.

Cook the pasta. In a large sauté pan heat the olive oil and butter and cook the shallots and garlic until softened; 2-4 minutes.  Add the remaining 1 tsp. pumpkin pie spice, chopped sage, and tarragon. Add the ¼ cup of wine and cook until the liquid is gone. Add the butternut squash, cream, and crème fraiche. Cook until slightly thickened. Add the lobster meat and then toss with pasta. Garnish with parsley and serve.

Recipe:

Ingredients 4 cups self-rising flour, plus more for the work surface 2 tablespoons baking powder 1 teaspoon baking soda 3/4 pound (3 sticks) salted butter, cold, cut into 1/2-inch pieces 2 large eggs, beaten, plus 1 large egg for brushing 1 1/2 cups buttermilk, or as needed

Directions:

In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.

Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2-inch thick.

Use a floured 2 3/4-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.

Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching

In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.

Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

You can grate the butter but I think the bigger pieces of butter help to crisp the bottoms and keep the biscuits light and buttery.

Grilled chicken, purple onion, and banana peppers with homemade bbq sauce and mix of mozzarella and Mexican blend cheese.

She avoids the pool for the first few minutes until she knows I'm not going to trick her into taking a bath.

cross-posted from: https://sh.itjust.works/post/36482640

Smoked with cherry for 3ish hours and glazed with a cherry bourbon glaze.