Bonus shot: using the last of the fire to grill some peppers for breakfast tacos. 
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I love roasted jalapenos but they vary in hotness. Ones in my garden are usually pretty warm, but there was this one time at a local taqueria that I was served one of the hottest peppers I've ever eaten. It was a jalapeno, but it lit me up and I could feel where it was in my body for the next 18 hours. -
mrteddyprincess I agree and that has been my experience as well. I think of any commonly available pepper, jalapeños can vary in hotness the most, sometimes shockingly so.
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Smoked some pork back ribs yesterday. Got lazy and bought the potato salad. Plus an ear of corn. Lazy days of summer when you are all alone.
Overcooked the ribs a bit, but not mushy. Still tasted good and great bark.
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A few weeks ago I started some smoked sauerkraut, it was my level of ready today. Still crunchy, slightly sour, and very slightly smokey.
Kielbasa got 30 min at 200F, then into the MAK super smoker box, grill set to 475, a few flips for a little char, and then back in the box which was now at 165 until ready to eat. Personally I prefer butterflied kielbasa for the grill, but its not my wifes jam.
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Simple but fantastic. Pulled pork carbonara.Attached FilesComment
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Although I did catch a boat load of walleye last week. (including a 28 " trophy) I was having trouble catching any we could keep that were under 19". We had a great trip in Ontario. (23rd year) Filleted and fried a ton of these bad boys.
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I wish we had these down south. Rumor has it a few exist in Lake Caddo -
Yum!
I grew up fishing for those on Cass, Leach, Mille Lacs, almost grew up on Lake PepinLast edited by Richard Chrz; August 20, 2023, 07:26 PM.
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Grabbed a clearance chuck roast this Tuesday, sous vide at 155 for 48 hours to beat the expiration date until the weekend. Sous vide new potatoes with fresh rosemary from the garden and garden jalapeños on top.
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I scored a great deal on some roasters yesterday, so I froze 2 and brined 1 yesterday. I used leftover pickled cauliflower brine from my homemade pickled cauliflower, the turmeric colored version (see: https://pitmaster.amazingribs.com/fo...e5#post1300216)
I brined for about 24 hours. I was worried because I just left it in the fridge to and didn't rotate it. I was at the aquarium for a better part of the day, so I needed to get this roasting as soon as I got home.
Drained the brine, coated with neutral oil, seasoned with granulated garlic and a salt-free poultry rub, akin to Simon and Garfunkel. I've not done this before, but I had no other inspiration and was just winging it, no pun intended.
Fired the Kamander to 375F with the Inkbird in control of airflow, Vortex to enforce indirect cooking, foil to catch the drippings:
I had a little maple from yesterday's brisket and also wanted to try one of Meathead's foil packets with some mesquite.
For the second time this weekend, I slept during my cooking, so I really don't know how long it took, maybe 1.25 hours or so. I was exhausted and woke up just before it hit 160F, my target temp.
No time for rice or anything fancy, so I pulled some couscous, fresh blueberries, romaine, and a few other things while the chicken rested uncovered.
Plating:
Yes, there is disturbing empty quadrant on the plate, so my bad. I was exhausted from the aquarium trip and barely got dinner on the table. No problem, though. The drippings from the chicken, as per usual, were incredible, liquid gold. They made an excellent au jus, but would have also made a phenomenal gravy. The chicken was moist, the skin was crispy and flavorful.
This is good eating. This was my first roasted chicken this year, amazingly. I've been unhappy with the prices and choices, so this was the best opportunity. My DW loved this and said this is her favorite thus far.
Well, that's what I'm cookin'.
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Last bachelor night …. Stacy apparently survived the hurricane and is flying home from San Diego tomorrow.
Meanwhile, smoked a chuck roast and sliced like brisket, made some mashed potatoes, and turned some home made beef stock into gravy. Skipped the entire veggie scene cause, well bachelor night.
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I did it. I cook a rack of BabyBack Ribs at 275'F. I paired that with zucchini, onions, bell pepper, and seasoning cook in a foil pouch.
I was able to pull it off even with a head cold.
They were tender enough for Dentures. 😁
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My wife's best friend injured her leg and has been on crutches, so my wife volunteered to cook a meal for them. And guess who got to do the cooking.
All together 5 adults and 3 kids. I decided to cook 3 whole chickens on the Kettle using the rotisserie. I cooked one for us first, and then 2 at the same time for them. I also made some loaded baked potato salad. SWMBO made Brussels sprouts and broccoli. SWMBO's friend thought everything was great, but said the potato salad was the best thing she ever put in her mouth. I also think it's a pretty good PS.
No plated photos, but here are three.
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I went to my local grocery store where they sell dry-aged beef and had them cut me a 2” thick ribeye. I sprinkled it with kosher salt and vac-sealed for a later SV bath at 126F for 2 hours, followed by a flash chill.
Another job for my trusty SNS. First I fired up a chimney of Kingsford Pro.
After the coal’s were ready, I dumped them into my insert, raked them level and waited for the temp to rise and settle around 350F. It was then grilled/smoked to an IT of 130F, then seared in my CI skillet. Lousy pic below.
It came out with a beautiful sear. Mari Jo made a mushroom wine reduction and steamed broccoli to accompany.
This steak was extremely tender and moist. Smoke and salt, that’s all I put on it.
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texastweeter Could be. I’ll have to try another one to make sure it wasn’t an outlier. 😋
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