So, the wife just invented this pizza, which was amazing and so delicious. The BBQ added a nice level of spicy, and everything went so well together.
Garlic naan bread with tomato sauce, cheese, chicken, cilantro, bacon, onions, jalapenos, and Max Good 's Beso Del Fuego BBQ sauce drizzled on top. Cooked in oven at 400 for 10 minutes. Wowee.
Venison steak and 2 slices of a puffball mushroom, the third photo is said puffball mushroom next to a really large apple. Great meal, the puffball is so huge, grilled incredibly well, and I have so much more to use.
STEbbq Nice! I'll be at Wannemaker's again in Lisle, Illinois November 13th. Please come see me again. I'll try to be on time. Hey, we're finally getting 2-packs of your favorite Black Swan flavors on Amazon again. For those who can't come see me at Wannemaker's, ORDER NOW! http://blackswancompany.com/order.html?
Stroganoff and garlic bread for dinner tonight at hubby’s request. I’m not a huge fan of mushrooms so I compromised and added some but not a ton (and picked them off my plate and gave them to my husband 🤣).
I love stroganoff... even the backpacker kind... the one meal I used to look forward to when backpacking - licked the bowl clean. Very nice job (and I'll take your mushrooms) 😋
Cooked brisket and St. Louis ribs for a work event last week. Also made brunswick stew with smoked pork shoulder and smoked chicken thighs. The food was a hit!. Treated the brisket with just S&P at 50/50 by weight, no fancy injections, no wagyu tallow and no Lawry's seasoned salt. Best tasting and juiciest yet! Ribs were rubbed with Killer Hogs The BBQ Rub.
Snuck a couple pics in of my work crew who helped me put everything together (last pic is my ugly mug).
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Nothing out of the ordinary tonight. Some fresh Polish Kielbasa from a local butcher. Grilled on my mini gasser. The links were so huge the barely fit! Anyway, no doubt the best we ever had. For anyone in the Milwaukee, WI area, C&R Market on the southeast side. About 9th and Oklahoma.
Ran some smoke on some ground pork sausage, then added it to pan seared new potatoes, added in some pan seared puffball as well as green onion, thyme, garlic, a bit of ginger. I totally failed by not having som eggs to top it with.
Last edited by Richard Chrz; October 20, 2021, 06:22 PM.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Filet from Omaha Steak. Done on Kettle Texas style. Dry Brined a couple hours. Added Meathead's Beef Rub. Grilled potato smoked paprika and F.I. Hatch Green for a bit and a kick.
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