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**Richard Chrz** · September 5, 2024, 06:12 PM

I mean come on, it’s National Pizza Day. I really did not have choice..

went with a Classic NY. Mozz, pepperoni, and sauce.

**RichieB** · September 5, 2024, 06:45 PM

Oh yea. I'm not bragging, OK I am. Boneless beef ribs and roasted potato. I've done this before but for whatever reason these popped. It called for soy sauce and red wine vinegar. Well, Toshi'sTeriyaki have those main ingredients. So marinaded in that. You will notice the Smokey Joe being used in the Kettle as it still broke. Ordered and received new sweep yesterday. Hope to replace in the next few days. Back to your regular scheduled program. A quick sear, off to indirect for 30 minutes. Then wrapped in foil indirect for 2 hours at 275. Melt in your mouth and the taste! Roasted golden potato. Garlic and EVO. I added a bit if heat with hatch flakes.

7⁷

**Michael_in_TX** · September 5, 2024, 07:39 PM

I just made, if not my best steak tacos ever, at least my most flavorful. Wow. These are good!

Cooking Con Claudia is another Mexican Youtube channel I follow. She did a recent video on chipotle carne asada tacos and I just had to try it: https://www.youtube.com/watch?v=jPQhceKgD6E

The marinade tells you pretty much everything you need to know: an entire can of chipotle chiles in adobo, whole garlic cloves, cilantro, lime juice, avocado oil, soy sauce, honey (I used agave nectar), chipotle chile powder, cumin, coriander, and chili powder (I used New Mexico). She also includes cinnamon and cloves, but I dislike those flavors in savory dishes for the most part so I omitted them.

You just blend it all up and try to resist drinking it as it smells amazing.

I partially froze a 1.5 lb flank steak and sliced it up against the grain (please clap on that last part). I put those slices into a ziplock back, poured in the marinade, squished it all around and let it go for as long as I could, which was five hours.

Shaking off as much of the marinade as practical, I then seared in a hot cast iron skillet. Because cast iron.

(I finally learned to do things in batches and sear, not stew, my steak! The skillet at back is in warming mode.)

For the tacos, I took some avocado, and mixed it with a little lime juice and salt. As Claudia does in the video, I spread that on some toasted made-today HEB flour tortillas (if you know, you know), and put the meat on top of that. I garnished with onion and cilantro. I served it alongside some homemade (Rick Bayless recipe) pickled jalapeños and carrots. Drink was Topo Chico, because, why not?

This was incredible! That lime juice in the marinade really tenderized the steak. (I also squeezed the lime juice myself, rather than using the bottle stuff, so that may have made a difference.) This had so much depth of flavor....the smokiness imparted by the chipotle chiles was just awesome. It is not overly spicy, and the avocado really balances it out.

I am generally a minimalist when it comes to steak tacos....meat, onion, and cilantro is usually all I do, but this was so good, I will certainly be making it again.

**tmaan235** · September 5, 2024, 08:04 PM

Ok, Ok, Ok, tonight I wet brined a pork chop for around an hour and put it on the Crapmaster 2000, hope your chuckling PJ!!. at high heat and oh boy!
This pork chop was wet baby!!
I chose the tiger stripe grill marks as opposed to the traditional square marks everyone else uses because I could, rebel here.
It left a puddle on the plate, oh my! Tender and amazing.....!
Not cooking pork chops any other way now....
Pics attached!!
OH ya, got the tv spider or crab of approval for the cook too....

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**DaveD** · September 5, 2024, 08:16 PM

Another round of Pollo Sabroso: bone-in, skin-on thighs marinated in low-sodium soy sauce, red wine vinegar, sazon, adobo, garlic powder, oregano. 2-zone on the SnS kettle running a partial load of Kingsford charcoal with a couple small chunks of apple wood, with the indirect side at 300-325/150-163. Then seared with another chimney of raging KBB once ITs got to the mid-150s/70ish, and plated with jasmine rice and broccoli. Delish!

Searing lasted only about 2 minutes, with 30 seconds per side, two reps. Flame on!

Aaaaaaand service: tender and SUPER juicy, nice smoky tang, winner winner chicken dinner.

**Dr. Pepper** · September 6, 2024, 11:09 AM

A repeat of one of my favorites:
Hanger steak over wood fire.
Chimichuri as board sauce and for spooning.

**barelfly** · September 6, 2024, 03:39 PM

Picked up a belly a few weeks ago and finally smoked it this morning after a long cure. Belly on the left is more of a “chile” flavor belly with garlic, ancho, morita, red chile flake and pepper. Belly on the right is a brown sugar cured piece of goodness. I didn’t get a deeper smoke color on these as I normally do. But could be that I kept the smoker at a slightly lower temp and the wood just didn’t smoke as much. But definitely can smell the smoke on them! I’ll let these sit in the fridge for a few days and then slice up for some good eats!

**RichieB** · September 6, 2024, 06:58 PM

A good one tonight. Petite sirloin in the bath at
125, 5.5 hours. Ice bath 30 minutes then in fridge until ready to cook about an hour. I used the gasser. Per Meatheads method for rib eye indirect at 225 till 115. I loaded it smoke box with hickory chips. Then sear brought it to 125. Off sit a bit. Cut a hunk and added compound butter. And fancy Trader Joe's Tators.

**Michael_in_TX** · September 6, 2024, 07:17 PM

It has been raining significantly every day for the past six days down here, especially along the coast where I am. In fact, Galveston has recorded over 10" of rain over the past week.

I was wanting to do ribs for Labor Day, but it was really raining then, so I did them today. My typical thing.....baby backs (I am now firmly in the camp of baby backs; I prefer them to spares), mustard binder, and a generous coating of Killer Hogs The HOT Rub.

Into the PBC they go for four hours with some cherry wood chunks. The PBC is a rib machine! I don't even use an ambient thermometer anymore. I don't even open the lid. I just know that at four hours, they're near perfect. (I do cut my ribs in half. They do cook more evenly that way.)

The rain held off until the last thirty minutes.

It is funny to think back to a previous rib cook several years ago. It was May and we had a torrential afternoon thunderstorm. I freaked out, thinking the ribs were ruined. I was out there with towels and standing over my PBC holding an umbrella like an idiot.

Contrast that with today......I just made sure the rain wasn't torrential and let it be and the PBC gifted me with these.

I like to lightly glaze the ribs with some Killer Hogs The BBQ Sauce. Of any sauce I've ever used, it tacks up nicely with just the residual heat of the ribs. It also adds a wonderful light sweetness without masking the pork.

Everything served with HEB Mustard Potato salad.

Smoke ring shot because ribs.

**radiodome21** · September 6, 2024, 07:37 PM

Busted out the Ooni tonight. While I love pizza and associate it with Friday nights we usually end up doing salmon. Not tonight. Did 4 pizzas from dough I made from recipes on the Ooni app. Fantastic.

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**RonB** · September 6, 2024, 08:30 PM

Fajitas on the griddle tonight. I cooked everything separately 'cause they don't cook at the same rate. Tried McCormick's fajita spice tonight - not bad.

**Michael_in_TX** · September 7, 2024, 10:29 AM

I just totally leveled up my egg-on-toast game. I had some leftover chipotle chiles in adobe from my taco cook, so I diced them up and put them on the fried egg I put on wheat toast.

Mmmm....wow. Sometimes it is the little things.