Pizza on the Grill tonight.
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WayneT This was a red sauce -- still on the hunt for a delicious white sauce...
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Last edited by Richard Chrz; September 2, 2023, 06:32 PM.Comment
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DaveD wild fork chicken parts. I’m ordering more, you are in the group to blame/thank!
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Tonight I cooked in honor of St JimmyAttached FilesComment
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Part deux of my Labor Day Weekend Cook-a-Thon: Wild Fork two-bone, double-thick pork chops. Absotively posilutely AMAZING. If you've been thinking about trying these, go do it.
Ten hours sous vide followed by hot sear on the SnS kettle, plated with corn on the cob and roasted cauliflower. Boring color-wise, but stupendous flavor-wise!
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That’s great Dave! Really glad they came out so good. That’s saying something if they were as good as Perry’s chops! -
I need to get these, I feel a trend, that top photo.. so cool!Last edited by Richard Chrz; September 2, 2023, 07:52 PM.
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I haven’t posted here in a while, not since my baked hot dog cook. After all the accolades for that I wanted to wait a while before posting here again, don’t like to show off….
Anyway, tonight I marinated a thick cut poke chop with some Tony Chachere’s Pork Marinade and dusted it with some of my favorite pork rub. Reverse seared on the kettle with the Vortex and mesquite. Did some red potato slices in the oven with onions and SPG.. 
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Troutman No, I didn’t know about them. Thanks for the heads up, I’ll pick some up!
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Korean Beef Bowl with brocolli - perhaps green chile should have been on the menu after the Hatch Chile Festival visit today, but this was such a simple cook after the day!
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Tri-tip! Did a reverse sear on the weber spirit at the house we are sitting in the mountains. Put the right burner on low and the tri-tip on the left. Read 225°-250° for about 45 minutes and IT 115°. The sear was so-so on the spirit but the end result was still good! Did Frozen Smoke board sauce.Everyone loved it!Attached FilesComment
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Last edited by bbqLuv; September 3, 2023, 07:54 AM.Comment
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hoovarmin
No, I did not brine the two pork loins first. I trimmed and seasoned in the early morning to avoid yellow jacks. I suppose the seasoning for a few hours before the cook may be considered brining. That was not the intent. To keep pork moist, I cook them to about 145*F internally. then i wrapped them tightly with foil and rested for 30+ minutes.
I started to cook them at 12:45 to be done at 4:00 or so.
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Scored some flap meat cut a little over an inch think so I made STCG's carne asada marinade and reverse seared the steak for carne asada tacos that turned out incredibly delicious. Situ's garlic salad was a nice compliment.
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Fish....salmon....mustard sauce.....
Dessert....fruit plate.....
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I've got the same stuff, Meater+, SnS 500 (my Fireboard is in the shop). So glad it turned out well!
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