Gonna throw a prime rib and a chicken on the PBC!
Pics to follow.
Pics to follow.
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Flank Steak Fajitas on the back side of Grill Grates on the Weber Gasser today. I used the recipe in the BBQ News Magazine. Turned out ok.Comment
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Lemon-pepper-butter-parmesan Norwegian salmon and zucchini "fries."
Now, this is a lunch. And hopefully healthy enough to offset the smoked mac and cheese that will be coming up this evening.
The lemon pepper seasoning is from Joshua Weissman (https://www.joshuaweissman.com/post/...ome-but-better) and is the best lemon pepper seasoning I have ever tasted, and certainly better than any commercial one. Unlike most, it is far more lemon-forward than pepper-forward (although there is still much pepper).
It contains the dehydrated peels of seven large lemons, plus citric acid, and some shitake mushroom powder. If you are into lemon-pepper, you gotta check it out. The hardest part is peeling all of the lemons. I got the citric acid from my local grocery store (mine is made by Ball and with the canning supplies) and the shitake mushroom powder I got off of Amazon.
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Last edited by Ernest; November 12, 2022, 08:36 PM.Comment
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Today I smoked up a rack of some USDA Prime beef chuck ribs from Creekstone, the second of two four-bone pieces that came together in one vac pack. Did the first one back in early September and they were awesome.
As described in this here thread, today's were astoundingly fast to cook, getting to 190sF/90ishC in just two hours (!!) on the SnS kettle. Look that one up in your Funk & Wagnall's. Held them all day in the pellet smoker, and dayum did they turn out melt in mouth delicious.
Just two hours in: never got to this temp and shrinkage in under five hours in any previous beef rib cook.
Held in the pellet smoker all day, awash in juice in a foil boat.
Ready to go:
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The day got away from me, so I postponed the cajun smoked mac and cheese until tomorrow. While rummaging around the fridge looking for something to eat, I spied some Heinz chili sauce. I was immediately struck with a craving for fish sticks, which I always keep on hand as they were a childhood staple for me.
So that's what I did! At least I cooked them on the pellet grill!
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Fred Meyer's, Kroger, has Pork butt for 1.99/lb., and pork tenderloin 2 for 1.
Each pack has two tenderloins.
The plan was to cook up one pack of two tenderloins.
Marinaded both in Italian Dressing for about 4 hours
Seasoned one with Traeger Pork and poultry rub and the other with SPG.
Smoked at 225*F super smoke mode for 45 minutes
Finished at 400*F to 145*F internal
Both were very tasty 4.5/5
It is fun to try different techniques
Last edited by bbqLuv; November 13, 2022, 08:42 AM.Comment
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Had some time to play with the Shirley Offset yesterday. Cooked up some ribs. Ribs were from Wild Fork and were nicely trimmed. I just pulled off the silver skin. Seasoned with Secret Weapon Rub. Wood was a mix of scrap from my BIL's wood mill. Maple and oak. Family dug'em. No leftovers.
Rubbed and Ready
The Pitt
Four Hours in
Resting then Cut
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Last edited by hoovarmin; November 13, 2022, 11:05 AM.Comment
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troymeister it's just egg yolk. The beans have chorizo, tomato sauce, oregano, Sazon Goya, onion, garlic, green pepper, and a little beer.
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Sabrina and I had friends and their kids over for dinner to celebrate our friends 40th. We did Chicken and Prime rib on the PBC, then some chicken dummies in the outdoor oven. I used Meathead 's Mrs. O'Leary's Cow Crust for the prime rib and Meat Church's new rub Texas Sugar. Great stuff!
I will admit, I screwed up and did not get any pics of the sliced prime rib! I was just too busy and people were hungry. Everything came out great. Plus I had all these kids climbing all over me the whole night! (being an uncle is tough, LOL)
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That one girl has a wicked rear naked choke! I'd be scared to roll with her on the tatami -
LOL, Her Dad was helping her with that. He saw his chance to get back at me after being dominated by your truly over the years, on the mat. texastweeter
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Homemade pasta, three meat Italian American meatballs, all day red sauce….
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Sometimes I make a meatloaf just for the leftover sandwich.....
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