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**shify** · July 13, 2023, 08:11 AM

I was unexpectedly home for dinner last night and had to throw something together last minute. A quick trip to Whole Foods and I wound up with chicken thighs and Masienda white corn masa harina (didn’t realize until yesterday they sold it there - only had the white corn in stock).

Made a small batch of dough 1 part masa harina to 1.4 parts by weight warm water and some salt. The pressed them out and cooked in a cast iron skillet. Got some puffing going on. My tortillas still need work - they were not thin enough and not cooked quite long enough but could definitely taste the difference between the Masienda and Maseca - it is night and day. Will definitely make again soon

Grilled up the chicken with some dry rub. Added some salsa verde and some cilantro from the garden.

**gboss** · July 13, 2023, 08:18 AM

Japanese yakiniku

Tongue

Ribeye

Short rib

Skirt

There's no photo of it raw, but the you can see one of the pieces of pork jowel on the grill.

Attached Files

**Bad Hat BBQ** · July 13, 2023, 01:29 PM

95 degrees in Manassas; thought it would be a good day to put the Pellet Rig to work.

Ground Turkey & Sausage Meatloafs. I check on them about every 1/2 hour (could go longer but not much else going on). I have noticed that unless the hopper is fairly full, the pellets dont feed as easily as you should, but if you fill the hopper you then have a ton of pellets to drain after yout cook. I just tap the back of the hopper and it resolves the issue.

I have been seasoning by sight & smell with these things...really need to finalize a recipe

Diced the Carrot, Onion, Bell Pepper, Ancho Pepper, and Celery with the Kendrick BBQ knife that SWMBO surprised me with...nice piece of gear (SWMBO is pretty awesome too)

275 with a Competition Blend Pellet

**Baltimorelger** · July 13, 2023, 02:57 PM

Smoked a big double cut pork chop to 135 and then finished with a nice sear.

Attached Files

**SammyJ** · July 13, 2023, 03:40 PM

Just a little spatchcock chicken

**Bad Hat BBQ** · July 13, 2023, 04:24 PM

Update ...95 in Manassas

Meatloaves turned our great....just under 4 hours at 275

Not overly impressed with the smoke ring.
They were placed directly on the racks w/o any pan-that might change next time (I think the bottom part of the smoke ring is stuck on the rack!)

Chipotle Ketchup concoction was pretty darn good.

**Richard Chrz** · July 13, 2023, 06:39 PM

Sourdough pizza night.

**shify** · July 13, 2023, 07:18 PM

I swear I didn’t copy Richard Chrz (and wish I wasn’t posting right under him!) but sourdough pizza night! A simple margarita

**Attjack** · July 14, 2023, 01:31 AM

Smash burgers
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**hoovarmin** · July 14, 2023, 07:41 AM

First steak seared in the new Ooni turned out great for Surf and Turf. The bread is a leftover pizza dough ball I had in the fridge.

**jfmorris** · July 14, 2023, 08:35 AM

Monday night my son and I were brewing beer (an 11 gallon batch of hefeweizen), and I took time out during the mash to make steak and veggies for 3.

These were some THICK ribeyes cut from a prime rib I got back in December at Publix for $5.79 a pound. And yes - I could have trimmed more fat off there, but was just lazy and sliced it up and vacuum sealed it after removing the 7 bone slab of ribs...

The downside of using the SNS was limited searing space...

After the steaks started looking good, I moved over to the flat top and tossed down some avocado oil and a mix of squash and onion that Yvonne chopped up. We don't have a garden, but my parents and my son does, and everyone keeps unloading tomatoes and squash on us!

Who says you can't get some "char" on a flat top? Not me! These came out better than the last time I used the grill pan on the kettle...

While I was grilling, my son was inside teaching my wife how to use the air fryer we've had for a year or two, and she made up a batch of fried green tomatoes, heavily seasoned with some Nashville Hot Chicken spices they found in my stash in the pantry...

**jfmorris** · July 14, 2023, 08:39 AM

Last night, with the last of Monday's steak gone (they were big and we ate them over a couple of days!), I thawed out and grilled my favorite part of the chicken - the leg quarter! Seasoned with more of that Nashville Hot spice mix, and using the Vortex of course!

Cooked to 170+ IT, indirect, and the skin was crisp and good! I put them over the Vortex for 5 seconds per side at the end to get a little bit of char. Any longer and they would have burst into flames!

Not sure how hot it was at grate level, but the dome thermometer was hovering around 500-550 the entire cook...