Honey Beef Stew

I bought a big sirloin tip roast at Sam's and had a ton left over, cooked rare. I cut it into half to one inch chunks. Browned an onion and a couple of cloves in garlic until it was light brown. Added the beef and browned quickly. I had maybe half a pound of carrots from the garden, and 3/4 pound of little Yukon potatoes. Then a good half-bottle of leftover red wine, and a large can of crushed tomatoes. Actually I used a big bag of frozen garden tomatoes. A handful of herbs from the garden, especially sage and rosemary. Then a LOT of honey, maybe half a cup at least, the whole thing is very acid from the wine and the tomatoes, the honey gets it sweet and sour.... simmer in a dutch oven for a couple of hours covered, then uncover, and a couple of squeezes of ketchup and simmer for a while longer while it thickens.

Lomi

Part of the same dinner as the green chile stew. the whole business was definitely an example of my cooking better when I am in a hurry and don't have time to overdo it. Like the green chile, this probably isn't exactly how they do it in Hawaii, but it was good anyway.

I smoked a 1 1/4 pound salmon filet in with the pork for about 2 hours, took it off, wrapped it in foil and left it. Before putting it in the smoker I coated it with a little vegetable oil and ground plenty of black pepper on it.

I chopped eight ripe to a little overripe garden tomatoes, mixed with the juice of a lime, a handful of chopped cilantro, a third of a red onion, a handful of chopped chive, and three chopped red thai chiles which actually weren't particularly hot, and a little maybe 1/4 cup of vegetable oil. I mixed everything but the salmon and left in the frig for a few hours, then at the last second broke the salmon into little pieces, sprinkled some Kosher salt, and tossed. Way good.

Smoked Pork Green Chile Stew

After a visit to Albuquerque. Not exactly how they do it out there, but good. I started with a home-smoked pork butt, pulled. This one came out particularly well. I'd had it smoking all day, and when I rebuilt the fire before I went to the football game, turned out it was done. So I just wrapped it in foil, turned to air way down and left it there. By the time I came back it was falling apart, soft and smoky. By this time guests were arriving in an hour. I mixed the pulled pork with three cans of Hatch green chile enchilada sauce, cuz I was in a hurry. Home made green chile would definitely have been better, though for company I would have to watch the heat. Then I added two cans of posole, which they call hominy around here. You could also boil your own posole, of course, though I'm not really convinced that it would make much difference in the finished dish. I kept it moist with brown ale and heated it slowly in a dutch oven on the stove for a couple of hours while guests arrived. Really good.

Bill Pollard's Indoor Barbecue

From a picnic scheduled for Tropical Storm Ernesto. this couldn't be easier. Take a pork butt, place in a slow cooker, cover, set on 275, and leave for 12 hours. At this point it will be falling apart. Remove it from the accumulated fat, trim off the big chunks of remaining fat, and pull into pieces with two forks. Make a sauce out of one cup of cider vinegar, one cup of brown sugar, and a half a cup of ketchup, red pepper flakes as you like. Pour over and stir. return to slow-cooker, you can serve it hot from there.