Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
What do you do when you’re in the middle of a big project at work, you want a nice dinner, and are sick of carry out? Grab a still partially frozen boneless rib roast, douse heavily with lower sodium Montreal Steak Seasoning and toss it in the easy bake. Then when it’s almost done you beg the wife to slave over some boxed au gratin taters, simmer some Johnny’s Fine Foods jus, and slice up some bread from the local farmer’s market.
Edit: Tuesday Prime Rib was because it was my birthday and I can cook better than most restaurants around me…but I didn’t mention that before it was over because I hate Jimmy Johnson and my 15/ year old daughter has threatened to call my Jimmy all year because of the age I hit and how much she knows I dislike him. She won’t make 16 🤪🤪🤪🥃ðŸ¿.
glitchy My grandfather, who raised beef cattle and owned a small country store in which he cut and sold his beef, had a word for using a dull knife to cut through meat. "You worried that piece of meat off there!"
It's me, Pit Lady #3 in the comments section apparently--I was waiting for you to notice that there were not enough X chromosomes in the comments section. No wonder you were wistful.
Hope the birthday was a happy one. That daughter of yours has some great sass, and I bet you love it.
The roast is perfectly cooked. No wonder you wanted to stay home.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
texastweeter no tub, I only use a bath when I am in need of the extra room that a boat can give you in timing, I’m more apt to putting a pan of water next to the fire on lower grate and steam the brats above, then final sear. Two zone with Hot oak embers here, so it was pretty chill cook
Last edited by Richard Chrz; August 18, 2022, 03:44 PM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Taco Tuesday…..and a very different approach to Taco Tuesday, something I’ve never thought of!
BBQ Cauliflower Tacos - and dang were these good! Roasted the cauliflower then brushed a little bbq sauce and finished roasting. Also made a killer cilantro tahini sauce that is spread on the tortilla that I could eat by the spoonful! This combo from the bbq sauce and tahini sauce along with the crunch of the cabbage and cool avocado….will definitely make these more often!
I call it a California-inspired taco. Basically it is a tortilla (I used flour + corn, HEB fresh made today, of course), then layered with homemade thousand island dressing (mayo + chili sauce + capers), then thinly sliced NY strip, then provolone cheese, then sautéed onions.
It goes together fast and is quite good. An agreeable break from the cumin + hot sauce tacos around here. (Also, why there is only one photo.)
First chicken in the Bronco, hung it on a super skewer. First whole chicken ever in fact! I used the Oakridge chicken and game bird rub from a sample pack but didn't have quite enough for the whole bird. So I supplemented with their jerk seasoning and that $#!^ is LETHAL!!! 👹 It was so darn hot that my children went ballistic and had sour cream for dinner instead. Boy they were pissed. . . Even when i took the skin off for them, they weren't havin' it â˜¹ï¸ I was barely able to eat the chicken and I can hang with hot stuff, or so I thought. The chicken was cooked very nicely. I lit half a basket of fogo lump with two firestarters and let it rip for 20 and then hung the bird. Total cook time 2.5 hours.
efincoop Noted, I have been skirting that one as the titled tipped me off. Jim White Waldorf is a great suggestion. And I did make them mac n cheese today. We have made up. ☺ï¸🔥🔥🔥â¤ï¸ðŸ¿
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
As threatened to theroc salmon poke bowl. Brought to you by the color green (except for the fish itself). Avocado, cukes, scallions. Nori rice. Spicy mayo.
this was so tasty and just what the doctor ordered when it’s hot. And again, I’m being a wimp and saying it’s hot here.
PBJr, yardbird. KC Royal on the left a Piri Piri rub from Rub With Love, which I'll not be buying again. The Peri Peri wasn't bad, but it wasn't with the $9 for 3 oz.
Got some bacon curing. Pepper bacon and Paprika bacon. Should be ready to smoke tomorrow.
Made some spicy Dilly beans.
I also started 5 lb. of garlic dill pickles fermenting, but didn't take pics. It's a box full of Persian cukes, use your imagination.
And fish tacos with salsa macha. I think I finally got the dressing for the slaw right, and the salsa macha will never again not be in my fridge. It's great.
hoovarmin Nope. As much as I love fresh made tortillas it's hard to gear up to make them when I've got two mercados that sell them still warm, a tortillaria, and three supermercados that have their own tortillarias within easy walking distance. And a tortillaria de harina that makes better flour tortillas than I do, so...
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Hatch Chile season so I am searing up some chiles (hatch, jalapeño , poblano) tomatillos, onion etc for salsa and will freeze leftovers. But while I have coals going decided to sear up a NY strip and some shrimp.
I’ve been wanting to run a live fire on wood splits, and make a sourdough flat bread pizza for summer. A 22 kettle, and oak splits.. Fresh basil, tomatoes, grated parm, and drizzled with olive oil.
Last edited by Richard Chrz; August 17, 2022, 12:53 PM.
(Also, why there is only one photo.)
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