If ya ever get tired of ribeyes on the grill and want a change of pace, try blackening one in the CI skillet…delicious! After brushing a little melted butter on the steak, dust it really good with your favorite blackened seasoning, mine is Louisiana Brands. Git yer skillet screaming hot with melted butter and throw that sucker in. Flip every minute or so until it’s a perfect medium rare…..any more done than that, well, ain’t my fault. 🥸 I do mine in the garage on my little single burner butane burner, you don’t wanna do this inside unless you’ve got a jet engine vent a hood.
Blackened ribeyes are da bomb!
Last edited by Panhead John; May 27, 2024, 07:08 AM.
The art of smoking for 2 when one of the 2, my wife, only eats a few bites. Buy a rib roast at Costco, cut it into single and double bone portions, sometimes larger if expecting guests, and enjoy.
Smoked and reverse seared and still have left overs and I have to say, I'm an excellent cook . This was delicious.
Guava brown sugar injected pork butt. Ended up at about 7.5 hours. Lost track of it for a bit during a minor plumbing emergency. Pulled it off at 205 degrees.
Cook number one of Memorial Day weekend - 12 pounds of wings spread across the Weber Genesis II and the Performer Deluxe. I chose to use Grillgrates for both grills to make the cooks consistent. Seasoned with Holy Voodoo, and then brushed with buffalo wing sauce on the grill, then more at the plate… we got two meals - lunch and dinner - out of these for 6 adults.
For this cook the gas grill performed better - more consistent heat I guess. And wings are something I don’t think needs much smoke.
fzxdoc I liked this rub a lot - nice mild spicy kick. Pantry stable for sure! These wings got a lot of char, but I like that. Definitely different cooked on the Grillgrates than with the Vortex in the kettle. I like both methods.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
My wife has made some great meals this week while I recover. Egg Roll in a Bowl one night and ground beef tacos another night. Today, she took an idea from one of the hundreds of food shows I’ve watched this week. While watching one of Michael Symon’s show, he made a Spaghetti Pie and this caught my wife’s eye (all his cooks in this show are outdoors on either his Weber 26” or Weber Ranch Kettle).
So today, she made Spaghetti Pie with marinara, ground beef and Italian Sausage, and of course lots of cheese. This turned out really good and will be something we do again!
fzxdoc thank you! Pain is gone, now just gotta get the mobility and strength back, which I know will take time.
Also - she crisped up some panko crumbs to add to our side salad but I topped the spaghetti with that as well and loved the little bit of textural balance it provided. hoovarmin
texastweeter , I've made baked spaghetti many a time in a pie pan or a casserole dish. Never used a springform pan though. It sure makes a nice presentation. I want to try that.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
A couple of this weekend's cooks - sourdough pizza with italian sausage, Kalamata olives, ricotta, and onion, and chicken bacon lentil stew with carrots.
Smoked a couple of racks of chuck short ribs. Dry-brined over night, BBBR, then 7 hours on the Smoke Vault with oak. Served with Richard Chrz 's potatoes .
Had a ribeye that I'd taken out of the freezer a few days ago, and when I took it out of the fridge were was also on avocado of questionable viability. Hmmm.
So I made a quick tomato salsa de Molcajete with stuff I had on hand.
Made some tortillas while the ribeye was being reverse seared and then sliced the steak into a pile of goodness
And then, tacos. Ribeye, salsa, avocado, and cotija on homemade Masienda tortillas
That's it. That's the plated pic.
I'm honestly wondering why I'd eat ribeye any other way at this point. Que rico.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Sorry for the repost but wanted to update with pictures. And had issues with duplicate pics from iP hone and laptop
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Ok ladies and gentlemen. KC Burnt Ends. This is the inspiration to join the cool kids in learning how to smoke and start the MCS descent!
Let’s start with 2 brisket points courtesy of Sussex Market Place (aka Sussex Meat Packing). Came out Great! Two words: Meat. Candy.
Two pizzas on the kettle today. Standard tomato, mozz, and fresh basil. Then the second pizza was a mozz cheese base, no sauce, baked with the kettle pizz accessory, then topped with thinly shaved, mortadella, purple onions, I made a fresh pesto to drizzle on it, and topped with some pistachios as well. Both were naturally leavened, and have fermented for likely 96 hours.
Last edited by Richard Chrz; May 27, 2024, 02:35 PM.
Memorial Day weekend - Pizza’s on the Weber Kettle Grill. It was an assembly line of 2 different styles of pizzas today, Neapolitan and Quick Pizza Dough, a basic pizza dough. Toppings included traditional Neapolitan’s cheese and basil, pepperoni and mushroom, and pepperoni, mushroom, and jalapeno. Both pepperoni and mushrooms had Italian oregano and Basil from our garden as spices. Using the high temp parchment paper was the right choice. Thirty-eight briquettes of Kingsford Hardwood Charcoal and B&B Post Oak Chunks brought up the temp to about 450ish or more. The kettle was plenty hot enough to cook what we wanted. #kingarthurbaking #urbanslicer #worldmarket #cento #centofinefoods #barillaus #bonnieplants #weberbbq #webergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #winndixie
Pizza’s on the Weber Kettle Grill. It was an assembly line of 2 different styles of pizzas today, Neapolitan and Quick Pizza Dough, a basic pizza dough. Toppings included traditional Neapolitan’s cheese and basil, pepperoni and mushroom, and pepperoni, mushroom, and jalapeno. Both pepperoni and mushrooms had Italian oregano and Basil from our garden as spices. Using the high temp parchment paper was the right choice. Thirty-eight briquettes of Kingsford Hardwood Charcoal and B&B Post Oak Chunks brought up the temp to about 450ish or more. The kettle was plenty hot enough to cook what we wanted. #kingarthurbaking #urbanslicer #worldmarket #cento #centofinefoods #barillaus #bonnieplants #weberbbq #webergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #winndixie
. This was delicious. 
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