Welcome!

**Sid P** · September 4, 2023, 04:12 PM

Kermit’s 2nd Favorite pork chop recipe from Meathead’s book, using thick cut pork chops from Wild Fork ($1.89/lb) and Black Swan Savory Original sauce. The heat index was back to 100°, so I wimped out by using the Silverbac instead of the SnS. The sear was definitely lacking, but I thought they were plenty good, and the wife loved them.

Rubbed with MMD.

Pulled at about 138°.

Plenty juicy!

What’s more summery than potato salad and sweet corn?

**58limited** · September 4, 2023, 04:39 PM

Mexican chorizo recipe from Views on the Road's youtube channel:

Four pounds of ground pork (I was 1/4 lb short but I had 1/4 lb of lamb trimmings in the freezer and added it to the meat). After adding A LOT of dried ground peppers and other seasonings I wound up with 5 1/4 lbs of chorizo. This will sit in the fridge for 24 hours before being vacuum sealed and frozen.

50 gram patty to taste test - Yum! Will be better tomorrow. Best part is it is not as fatty as store bought: It holds its shape instead of turning into a liquid.

**STEbbq** · September 4, 2023, 04:43 PM

Duck breast a la our French exchange student. This was seriously good. Seared Duck breast with mint from the garden, a little red wine, soy sauce, balsamic vinegar, curry powder and a few other things. I don’t know because she did it all herself. We may be very spoiled this year. I am pleased, surprised (at her obvious skill), and very stuffed. The end result was similar to a duck and teriyaki sauce but still different.

I expect to be the envy at work with this as leftovers for tomorrow.

Attached Files

**BFlynn** · September 4, 2023, 04:49 PM

SVQ - Medium Rare Axis Pastrami v2

Its real tasty. Tender. Bark is getting better. Still room to improve

**frailinryan** · September 4, 2023, 04:53 PM

St. Louis cut spares and country style ribs

**Richard Chrz** · September 4, 2023, 05:39 PM

My wife said, hey we did not get any ribs or beans on Thursday, despite me smoking 5 racks for others.

I fixed that.

**shify** · September 4, 2023, 05:58 PM

Did a mac and cheese bar today. Mac and cheese using my standard approach of using a roux and some sort of sharp cheddar. In this case using both Cabot white and yellow extra sharp cheddar. Mix-ins were:

crushed Takis
shredded cheese
crushed tortillas
a quick homemade hot sauce using cayenne peppers from my plant outside
cheetos
scallions
bacon

my plate: bacon, extra cheese, scallions and hot sauce

**Whiskeyman53** · September 4, 2023, 06:01 PM

Put together quinoa bowls for dinner with grilled shrimp and roasted vegetables.

**Finster** · September 4, 2023, 06:02 PM

Vortex wings with Memphis dust.
Bacon wrapped jalapenos and roasted long hots as an appy...

**au4stree** · September 4, 2023, 06:20 PM

The pit barrel does it again, prime tomahawk hung on the PBC. Ran it hotter than normal, tried to get it up to 325°, create a good crust. Did not disappoint. It was my first time doing a t’hawk, hate paying for bones, but alas it was fun and tasty.

**RonB** · September 4, 2023, 06:23 PM

This is the first Kettle pizza I have made in at least several years. I used Kenji's food processor dough recipe and some homemade marinara sauce cooked down to remove most of the moisture. I topped that with mozz and thick cut pepperoni. I was pleased with the outcome.

I used a full chimney of KBB fully lit in the SnS with some hickory chunks on top of the charcoal. That managed to peg the thermometer.

My Baking Steel was preheated in the oven for 30 + minutes and was at 450° when I moved it, (quickly!

), to the Kettle. The pizza was added and I turned it a bit every minute or so to keep the side closest to the SnS from burning. The bottom browned nicely, but the top was not ready, so I moved it to the oven which was still on and at 450°. I did wind up turning the broiler on for a few minutes to get the top where I wanted it, but it all worked out in the end. The pepperoni did move around a bit when I placed the pie on the steel.

The cornicione turned out nice and airy.

And the bottom was nicely browned without being burnt.

The cornicione just begged for some butter - who am I to disappoint.

**HotSun** · September 4, 2023, 06:44 PM

Started this one at 11pm last night...not a ton of pics. I didn't realize that I was out of briquettes, so I had to use lump. Japanese maple was the wood for smoking.

Bone-in pork shoulder was on sale for $.99/lb, so I picked up two smaller ones. Rubbed with my standard rub.

I held them upright using skewers, which worked great. I awoke at about 7:30 this morning, and crutched in foil for the rest of the ride to the finish line, at 10:30am. I had already taken the skewers out:

I popped them in the top oven preheated to 200, then turned off the heat and let them rest until dinner. Shredded with my fancy el cheapo bear claws:

I was in a hurry and should have turned it, as all the juicy meat was on the bottom. Oh well, still very good. Plating in my next post.

**HotSun** · September 4, 2023, 06:54 PM

I had a couple chucks (well, more than a couple), so I allocated two to beef barbacoa, using the recipe I posted here:

Tequila Beef Barbacoa (Braised Shredded Beef in a Zesty Tomato Sauce) - Pitmaster Club

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/beef-recipes/1273778-tequila-beef-barbacoa-braised-shredded-beef-in-a-zesty-tomato-sauce

This is a very good Mexican-style barbacoa, with lots of flavor and some good spicy heat. If you don't drink alcohol, don't worry about the tequila; the alcohol burns away pretty fast. I will cook this outside in the summer in my Kamodo-style grill instead of the oven to keep from heating up the house, and it works famously.

I am only featuring here because of a couple differences to my usual method. Firstly, my Kamander was busy on other tasks and so was I, so I decided to do this in a pressure cooker to accelerate the process. Secondly, we had record heat today, so I did part of this outside using my induction cooktop:

After doing all the prep steps and adding the meat, I was ready for pressure. I was pushing the limit of the cooker (5 liters), which should only be filled to 2/3rds maximum, and I was just at the line. Anyhow, 1 hour at high pressure, natural release:

Shredded like wet paper:

I added the sauce back later after pureeing. This technique saved about 2 hours of cooking time and kept the house a little cooler. This is ready for taco Tuesday.

**nikolausp** · September 4, 2023, 06:55 PM

Made a 15" NY Style pizza on a ripping hot baking steel in the kitchen oven. Poolish, then 72hour cold ferment on the dough. Sausage / Pepperoni / Mushroom

Attached Files