meat

Cheese & Wine

After Logan’s nap we went to the Tillamook Cheese Factory. I haven’t been in about 15 years, I think. And they recently remodeled it. It looked really nice! We checked out stuff but it was pretty crazy. I mean the crowds and lines were pretty insane.

And unfortunately, the cheese factory wasn’t doing anything. Maybe they were on a break? But there wasn’t anything to see. So we bought some Tillamook cheese curds and a small loaf of smoked gouda and left.

Instead, we went to The Blue Heron French Cheese Company.

I loved the Blue Heron. It was a much better experience than Tillamook Cheese Factory. Less busy AND they had a petting zoo! I posted some videos on Instagram of Logan feeding the animals!

 

Skip the Cheese Factory and go to Blue Heron. They have a TON of cheese, wine tasting, a gift shop, ice cream shop and petting zoo. So much fun!

We got a serving of the Black Cherry ice cream and the three of us shared it outside.

We came home with a jar of puttanesca sauce, a spicy red jalapeno mustard, some smoked gouda and smoked brie. Michael’s mom bought some peppercorn brie, too.

We came home and then prepped dinner stuff. Michael’s mom brought filet mignon that Michael grilled up and it was delicious–like butter!

I baked a loaf of delicious multigrain bread. And I also made this recipe: Sautéed Rainbow Chard with Tomatoes and Onions. The swiss chard and onion was from our “Imperfect Produce” box and the tomatoes were from our garden. It turned out great! I was happy with it.

We also had the peppercorn brie with dinner–SO GOOD! I definitely ate too much bread and brie. The steak was perfect. The swiss chard was great.

On Sunday we packed up and made a stop at the Cape Meares Lighthouse before heading home. It was a really pretty view.


You could go up into the lighthouse and do a tour but since we had Bella we skipped it. We took some photos and then made the drive back to Portland.

Logan slept the whole way home! It was a great trip!

Smokin’ Weekend

Over the weekend we got to try out our new Traeger smoker!

Saturday

We had another couple over for dinner to have ribs. Michael started the ribs at about noon and then we ate at 7-ish.

Michael has been really good at BBQing ribs, it’s one of his specialties, but smoking them for several hours first made them out of this world!

He used a combination of a BBQ seasoning rub and a recipe that the Traeger book recommended (honey, mustard, brown sugar) and then for the last hour of the cooking he added the BBQ sauce.

The ribs were absolutely perfect! The meat fell off the bone. The flavors were so rich and smokey. It was like nothing we’d ever had before. Smoking the ribs was sooo good.

Michael said next time he does ribs he’d do the timing a little different. I think he was saying it was a 3-2-1 process where you smoke them for 3 hours then cook them in foil for 2 hours then the last hour is cooking uncovered on the grill and using BBQ sauce. He said he wanted to play with the time a little bit next time.

Our friends brought a delicious Asian-inspired cucumber salad. The cucumbers were from her garden. The salad was really tasty and went so well with the ribs.

Sunday

Michael bought a giant hunk of brisket at Costco and started the Traeger at 7am. He followed the recipe in the Traeger book for the first time. A few years ago I bought him Franklin’s BBQ book so I think he’ll use that in the future, too.

This was definitely an all day process and he said he should have started it a bit earlier in the morning.

I picked the first batch of jalapenos from the garden and Michael pickled a bunch and then saved a few and made poppers as an appetizer. SO TASTY!

Michael’s mom and stepdad, sister and friend Jeremy came over to be guinea pigs for the first ever brisket.

Once the brisket was done, we wrapped it in foil to rest for almost an hour.

More wine:

And the unveiling!

Michael’s mom made potato salad from scratch and Michael’s sister made a delicious salad of cucumbers, tomatoes and onions. It was all really tasty and went perfectly with the meat.

For a first attempt, the brisket was really, really good. There were a few tough pieces but for the most part it was great! The flavor was outstanding. We are all super excited to try again!