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**klflowers** · August 25, 2022, 05:28 PM

Couple of racks of baby backs on the bronco

**Jim White** · August 25, 2022, 05:59 PM

Someone (sadly, I can't remember who it was) recently put up a dish with Italian and Mexican flavors combined. That caught my interest and fit well with me wanting to cook with what I had on hand this afternoon rather than a quick trip to the grocery store.

I had a small package of boneless skinless chicken thighs. I partially thawed them, hit with Kosher salt and got a quick sear in olive oil with cumin seed and garlic. Then deglazed with a bit of chicken broth and a couple of cans of tomatoes. I braised the chicken an hour and a half or so, until it fell apart. While that was underway, I added oregano, onion powder (no onion on hand) and my last package of green chiles a friend sent me from New Mexico last fall. The lid was loose on the pan during the braising to thicken the sauce. Once the chicken was shredded, I added some heavy whipping cream and grated in some Parmigiano Reggiano and Pecorino Romano. With a pound of cooked fusilli, we have this, which was fun and tasty.

**Panhead John** · August 25, 2022, 06:53 PM

I just had one of the best and simplest cooks I’ve done in a while. I’ve mentioned this before, but…..why didn’t I get a griddle years ago?!? I’m 35 years old 🙄 and never had a griddle! This cook was so easy but tasty. I made some blackened pork chops and hash browns….that’s it. And it was the frozen el cheapo Great Value hash browns from Walmart, the kind with onions and peppers included.

Anywho, after putting some melted butter on the chops, I just sprinkled some Louisiana Brands Blackened Seasoning on them. Then I added just a little bit of oil on the griddle for the hash browns and a little leftover melted butter on the griddle for the chops. I haven’t made hash browns at home in years….that’s about to change…

**Richard Chrz** · August 25, 2022, 07:47 PM

Smash burgers using the plancha on the 22 kettle.

**troymeister** · August 25, 2022, 08:27 PM

A little Outdoor Arroz con Pollo. Oh Yeah!

**Attjack** · August 25, 2022, 08:38 PM

Smokey barbacoa tacos.

**Sid P** · August 25, 2022, 08:43 PM

Griddle cook #2 - triple bacon cheeseburger. I got more crust this time, but I want them thinner and crustier. I definitely need a burger/bacon press.

I haven’t used American cheese in awhile, and forgot how great it melts. However, one slice would have been enough.

Damn cheese slid off just as I was lining up the money shot. Pissed me off.

**klflowers** · August 25, 2022, 08:56 PM

Final shot. Excuse the sloppy board, this was the second rack. Daughter and the grands are here, and my son dropped by. Had baked beans made with RG marcella beans (entire pot disappeared) and corn on the cob. And some vortex thighs that also left the building. Either it was good or they were hungry

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**ChiefK** · August 25, 2022, 08:58 PM

a little late night picanha after an evening at the gym

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**MsTwiggy** · August 26, 2022, 11:11 AM

It's construction season for stream restoration so I have been really busy. But i did cook another chicken on the Bronco using the Kinders lemon pepper rub I found at Costco. I have some Creekstone chuck ribs thawing to cook this weekend that I'm super excited about. I set this chicken on a rack in my fridge to let the skin dry for a day and a half before cooking and salted under the skin and it made a big difference! I also tried hanging breast down and I conclude that hanging breast up is the way. 🔥🔥🔥â¤ï¸ðŸ¿

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**JuergenQ** · August 26, 2022, 11:35 AM

Pork belly incl. bones dry rubbed and glazed asian style, soy sauce, Maple sirup, green Sirachi.

**hoovarmin** · August 26, 2022, 02:29 PM

Had to show off Leeza's deviled eggs with fried pancetta and chopped pickles from yesterday.

**Old Glory** · August 26, 2022, 03:09 PM

Simple Burgers up at Camp. Pasta salad with cherry tomatoes from the garden.

**RonB** · August 26, 2022, 03:28 PM

Vortex chicken, Brussels sprouts and rice for dinner last night.

**Smoke em if you got em** · August 26, 2022, 04:24 PM

Two of my biggest passions, pizza and smoking/BBQ. Pizza, then smoked pork butt on my Lang smoker for pulled pork, the soft rolls are from Chef John Kirkwood's recipe and they are excellent. Grilled ribeye on a board sauce with fresh ingredients from the garden. It's been a good summer!

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