I needed a gasser just for finishing SV and quick after work cooks. So I bought the cheapest platinum rated gasser on amazingribs for $130 at Lowe’s (char griller grillin pro). Did well on flank tacos 
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Blackened chicken sandwiches on the Blackstone with a Sriracha mayo sauce. I have only one bottle - saw the news that there is a shortage so I'm thinking of portioning some and selling some on Craigslist.
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Tried out my newest toy: Weber Rotisserie. Although I have been advised that I really don't need it, when has THAT ever stopped me? Nothing special but I was very pleased with the results.
Served with Smashed Red Potatoes and Corn on the Cob.
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My go-to weeknight meal: sockeye salmon, seasoned with salt, lemon-infused olive oil, and lemon-pepper seasoning (okay, maybe encrusted would be a better word).
10 minutes on the Chimp at 300 F and it is perfect. Black-eyed peas for the side.
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Well i was in the mood for BBQ chicken as I have recently acquired an assortment of black Swan sauces. I decided to go with savory original and it was very good. Served with bacon wrapped jalapeños stuffed with cream cheese, cornbread, and pinto beans. 🔥🔥🔥â¤ï¸🔥🔥🔥ðŸ¿Attached FilesComment
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Click strip steaks. Dry-brined and reverse-seared over a live oak fire on the Buckaroo. Served with a mushroom sauce, sauteed peas and fave from the garden and flyingpiglet 's twice baked potatoes.
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I decided to do a Duroc pork belly yesterday smoked with Pecan wood
Smoked cabbage
Pork belly, smoked cabbage with a mustard sauce, and carrots finished under the broiler
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Chicken wings seasoned with salt and baking powder on the Weber Kamado then tossed in a homemade Buffalo sauce (Louisiana hot sauce, butter, acacia honey, black pepper, garlic powder, onion powder). No pics but my daughter and I made a homemade ranch (mayo, buttermilk, garlic, finely diced carrots and celery, salt/pepper). Then bananas foster for dessert!
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You guys are killing it.
I just have some ol’ brisket pics, nothin special but I must say it was the best one I’ve made. Yeah, I think your boy is learning.
The bark isn’t exactly right, but for a Walmart select this came out extremely juicy (and it better, I injected it with smoked beef tallow)Attached FilesComment
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Tofu with noodles- pan-fried and then braised in a sauce of soy, sherry, chicken stock and oyster sauce with cabbage, spring onions, jalapeño, and garlic.
Last edited by DTro; June 12, 2022, 11:39 AM.Comment
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I was at Walmart a while back, and happened to see a 2-pack of these taco holders on sale. Why did I wait so long to get these? They make eating tacos, hard or soft shell, a thousand times easier.
These are rocking hard shells, ground beef/pork blend, cheese, salsa, and my World’s Best Coleslaw.
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Smoked up a pigsket for dinner tonight, got lucky when the forecasted rain system's track was further south than expected (had an indoor backup plan just in case). My usual capacious level of detail right over here. Dry brined overnight, Memphis Dust a while before going in. This pigsket's "flat" was leaner than was the one in the only other pigsket I've done, and came out a bit drier than I'd have liked, but the "point" was fabulous, so overall I give it an "outstanding." These are available only from Porter Road, if I understand correctly, and they're priced a flat $26 even though the weights can vary. My first one was 2.3lb/1+kg, whereas this one was 1.7lb/780g. A little spendy, by the pound.
Last edited by DaveD; June 12, 2022, 04:26 PM.Comment
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Smoked bologna burgers. Hit with a rib rub then smoked to 140 IT. Topped with American cheese and creamy cole slaw on a toasted sourdough bun. Simple but effective.
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Ok, so I grew up on "monkey helmets" served on wonder bread (when we could afford it). Thin sliced baloney from the grocery. I have never had smoked bologna before, an omerta (sp?) i plan on correcting sooner rather than later.
However, at my old job we got what I called the best mortadella with pistachios from a place in Chicago (along with lots of other charcuterie). I would slice off about a 1/3 inch. Fry it in butter and serve on milk bread.
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