919backyardbbq

Hibachi on the Blackstone Products + college football makes for a solid Saturday

Some end of summer eats - leg quarters, ribeyes, skirt steak & ground beef broth bowls

Some wild salmon from Trader Joe's - seasoned with SPG & thrown on the Kamado Joe with a cast iron griddle

Skin side down for 4 minutes - flipped and let other side go for 3-4 min.

Served with basmati rice, sautéd zucchini & fresh avocado slices

Wilders Wagyu skirt steak always hits 🔥

Fire roasted salsa 🔥🍅🫑🌶️

Ingredients:
10 Roma tomatoes
4 tomatillos
1 white onion
3-4 jalapeños
1 red hot chili pepper
1-2 poblano peppers
1 red bell pepper
1 cubanelle pepper
Juice of 1/2 lime
Capful of Apple Cider Vinegar
1 tsp dried oregano
1 tsp cumin
1/2 bunch cilantro
Salt & pepper to taste

(I also like adding a habanero and some Serrano peppers when available)

Instructions:
- roast all peppers and onion on grill over high heat (half Roma tomatoes and onion) until you get nice dark char on all sides
- toss the onion, tomatoes, tomatillos, juice of half a lime, ACV, dried oregano, cumin, salt and pepper into blender
- then add jalapeños into blender (de-seeded if you want less heat, leave them in for more)
- add half bunch cilantro cut from stems into blender
- blend this all up for about 30-45 seconds or until desired consistency.

This is a super fun and relatively easy recipe that you really can modify just how you like on the fly. Sometimes there’s different peppers available at the market that may not be there some days.. you can experiment with all kinds of different levels of spice and consistency. Stays good for 3-4 days in the fridge but fresh/day of is the best way to enjoy this