Sometimes you have to say darn the back pain, full speed ahead. So that's what I did yesterday we went to BJ's to pick up a sliced ribeye and pork loin. They had the Smithfield ribs and always had good success so I bought a rack.
Trimmed and squared up, put a bag of cut up pork in the freezer for grinding later on.
2 racks of ribs on the Bronco using Meat Church Honey Hog rub over apple chunks and mix of B&B Charcoal and Char Logs. Finished ribs with Texas Pepper Jelly's Apple Habanero Rib Candy glaze.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Snow is coming. So to fend it off, cook and eat. Sounds good to me.
Pork chop brined for about 4 hours with Meathead's Pork Brine/Rub. Potatoes were a recipe for Blackstone griddle potatoes. A griddle is a griddle. Nancy's apple sauce. A delicious result.
Well, I got back together with Marie. That other chick was just too damn needy and required more attention than I was willing to give. Good ol’ Marie, she fits like an old shoe. 🥸
I love the plate, the pattern, and the color.
It highlights and adds value to both Hot Dogs in its bun.
The only thing left to do is pop open a cold one.
Last edited by bbqLuv; February 9, 2025, 10:28 PM.
Hooters breaded wings vortexed for 30 min at 400 deg f. Fries pickle, and celery for sides. The breaded wings were let to sit overnight to ‘air dry’ making for better grilling. Vortexed for 20, flip, and 10 more. #vortexchimney #teamchargriller #chargriller #chargrillergrills #kingsford #chargrillerakorn #hooters #Pwtallahassee #pigglywigglysouthtallahassee #winndixie #bbqpitboys #BBQPitBoysBigBendRegionofFloridaChapter #superbowl
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
We love Lebanese lifit (kabees el lift), especially ribbon slices of it in a shawarma wrap. Never thought of making it on my own, though. I'll take any tips you and Mia can send my way. I'm thinking of following Maureen Abood's recipe: https://maureenabood.com/pickled-tur...to-aunt-hilda/
fzxdoc ours is just red wine vinegar, beet, salt and turnips, but hers looks great. This was the first time I've ever canned anything. I'll let you know how it turns out!
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Well, the pre-game party has come and gone! We had about 40 people in our house today.
A teaching colleague of mine makes wedding cakes for couples and I asked her to do a special Super Bowl cake for the party. I love the job she did.
These are called brat bites. I pulled that out thin air. I made very short brats and cooked like our pitmaster friend from Sheboygan taught us at the Weber Headquarters. They were a huge hit.
These are the Asian dumplings with gyoza sauce that we also cooked at the Weber Headquarters. Another huge hit.
KC style blasphemy ribs. There were Memphis ones sitting next to this plate but I didn't get a pic except for the pic down below where you can see the whole display.
KC style burnt ends. Two batches.
This was my show-stopper. Whole jalapenos stuffed with brisket and cream cheese, wrapped in bacon, smoked, then wrapped in egg roll wrappers and deep fried.
That wasn't just a great cake, she built it in layers. Roy is in the background.
More burnt ends coming off the Lang.
This was Princess' display job in our living room She did a great job with it. Far left are pork burnt ends brought in by BBQ teacher buddy, Sam, next to the hot wings. Memphis style blasphemies are center left. Oh, and flatbreads in front with beans to the right.
Hoosier brisket chili with no beans was in a crockpot in the kitchen.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I made a pot of chuck roast braised with tomatoes, onion, garlic and assorted chili powders. I even added some kidney beans and macaroni. Served with shredded pepper jack cheese and sliced scallions.
The freezer just keeps yielding up treasures. I was looking for something to grill this weekend and was trying to decide between Porter Road Denver or hanger steaks when I noticed, behind last year's summer sausage, a Click Akuashi flank steak! Game on!
Marinated overnight using Chef John's Tuscan flank steak marinade recipe. Served with oven roasted potatoes and roasted fresh green beans. I was out of Coors Extra Light No Flavor and the local store is out of PBR No Malt Added Unflavored Water so I drank a Yuengling traditional lager with this.
Overnight marinade
PK-O with some mesquite chunks. I basted it using the marinade and a rosemary branch.
Done
Perfect
Roasted green beans with shallots, toasted cashews, and lemon zest
Roasted Yukon gold potatoes with herbs
Served with red Hatch chimichurri and garlic bread. Damn, this is good!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
These are the Garlic Parmesan Cheeseburger Bombs. Really delicious. The biscuits were large. They should have been the smaller version. So it was 1 for me as I've been eating all day. I had beef for 7. All that being said, tasty. And I have 6 more. I'll give some to my grandsons. These are right up their alley. Easy cook. I made them while watching the game.
Last edited by RichieB; February 9, 2025, 07:29 PM.
Spinaker a 4 day fast is tough. I’ve been doing 36/12 pretty consistently since new years, and I have to not be in the kitchen in the evening of fast days or I’ll cave and cheat.
Comment