Panko-crusted fried Whiting caught this morning at the end of the street with cheese-grits and Malcom's southern coleslaw. All conversation was suspended while we stuffed our faces on a beautiful evening in northeast Florida.
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Taking inspiration from DaveD and his post about making a pot of chilibeans, and having a bunch of plate rib meat from yesterday's memorial cook, a box of Shelby's chili mix, a bag of Rancho Gordo Rio Zape beans, led me to a very good bowl of chili!.
The fixings, prepped for the cook. I did add 1/2 lb of ground beef to get up more meat into the chili.
Saute the veggies and ground beef. Damn out-of-focus, but that's why I'm never going to be a food influencer.
Mix it all in the dutch oven and simmer of the stovetop for 2 hours.
Then the payoff!! It was soooo good that my bride, who does not like spicy, or chili, or smoked meat, insists we both have it for dinner tomorrow. Score!!
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Today I picked up ripe plantain and decided that it would be a player in dinner tonight.
As protein I made a twice bread crumb coated pork chop and pan fried it all. Ohhh man,
perfection on both sides! All very yummy!Attached FilesComment
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Grilled some pork loin chops I got on sale and Brussels sprouts. Used Meat Church Blanco on the chops. Cauliflower steak was roasted in the gas oven.Attached FilesComment
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Aldi had a "Find" on chuckies already seasoned/sauced. I thought I would give one a try. I think less than $5 a pound. So when I opened up the package, I had this:
Two separate hunks o'meat stacked on top of each other in the package. Are these chuck steaks?
I was pondering a cooking strategy in my Ninja Woodfire but found out something was wrong with the lid sensor, and it wouldn't start. 
I decided to do a pan sear. I didn't want them to braise, so I used a pan with raised ridges. Two unexpected surprises turned into some dang fine eatin'. 
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First outdoor cook since the Eaton/alta Dena fires. While I was never in any danger, I stepped back out of respect.
not a pretty picture, but a reverse seared bavette with chimichurri.
served with a big ole batch of sautéed spinach.Comment
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One full slab of ribs on the Wrangler Off Set. I used the 3-2-1 rub made into a slurry for overnight marinade. For charcoal I finished using the Kingsford Hickory hardwood blend briquettes.
Ribs were grilled at 225 on the off set, smoked with one large box of hickory. It took about 3hrs. After 2hrs the BBQ baked, beans were transferred to the crock pot on high to finish. Garlic Texas Toast as a side.
#westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #teamchargriller #chargriller #chargrillergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #bbqpitboys #BBQPitBoysBigBendRegionofFloridaChapter
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Italian /America Meat Sauce
Lasagna is on the docket later in the week.Attached FilesComment
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Smoked Prime Rib tonight at 200° to 130° IT. salt, pepper, olive oil, horse radish….I forget the rest 😁
edit: add in some fresh rosemary and thyme 😁Attached FilesLast edited by smokenoob; March 24, 2025, 10:01 AM.Comment
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Here’s a couple recent meals. Brisket and a picana. Brisket was dry brined the night before and went on the KBQ about 7 and off at 4 for a 2 hour rest. Turned out great. Did the sous vide treatment on the picana. Dry brined and seasoned with big bad beef rub and into the hot tub at 131 for 3 hours. In the fridge overnight and put in the Old Smokey offset with some mesquite and oak til 120. Over the coals and flipped frequently til 130 ish. It was 134 when I cut it. It was so beefy tasting. The garden has sprouted and leaves are on the trees down south. Happy spring everyone.Attached FilesComment
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And for tonight's edition of SUWYC I have for you a big Dutch Oven full of ham n potatoes. Originally I was going to do a 10 oz. chuckeye and hash browns but then it started raining around 2 pm and, of course, the Crapmaster 2000 is outside and I have no roof over my cooking area. Gonna fix that this year..... I had this ham n potato recipe on the backburner for a day just like today, quick list, off to the store and got busy.
Found a recipe I liked from SimplyRecipes and did it verbatim, way too much food for a single guy but how can you tell how good the recipe is if you don't do it the way it was intended first? Very happy for neighbors close by
Was a fair amount of work (lots of prep) but in the end well worth it. Flavor, Outstanding! Little thinner than I care for but I will finally judge it after it comes out of the fridge tomorrow. Easy to fix either way. Oh, and a half teaspoon of Cayenne "Might" have found its way into the pot too
Definitely my go to for ham n potato soup from now on!Attached FilesComment
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I made a real nice ramen bowl outta the left overs from syrup camp and the memorial cook on Saturday. This one was lights out. Beef ribs, pork belly, mushrooms, chives, pork stuffed fishballs, sea weed noodles, serrano peppers and cucumber. All in a pork bone broth, then I added some miso at the end. Fantastic!
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So many wonderful and complimentary flavors in there! -
it was a massive flavor bomb. I did not even finish this bowl! Michael_in_TX
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