Smoked 25 pounds of chuck roast in my Cajun Bandit yesterday for a friend's memorial service today (seven roasts). He made his own bbq sauce and that's what's on the beef in three of the pans. Rest easy my friend.
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Porterhouse was on sale at Publix and they will cut to order. So being a hungry glutton, I asked for a 2.5” thick Porterhouse, which ended up being 64 ounces. Marinaded it in Dale’s, Cavender’s Greek Seasoning and a splash of Woosh. Seared and then went indirect. Enjoyed some of it with mashed potatoes and creamed spinach. Leftovers used for street tacos. FYI - the bone weighed 22 oz.Attached FilesComment
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Since I just happened to have some tortillas laying around, I made Gringo tacos for dinner. I would have preferred something more traditional, but I went with what I had on hand.
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Haven't used my Lodge I got for secret Santa too much lately, so when the new meat place in town had some great looking catfish nuggets... a meal plan formed.
Coating is nothing special... 70/30 cornmeal/flour, some old bay, pepper, garlic, and parsley, and salt to taste.
We (I) may have made too much
And then about half of what we bought is left over. I'm thinking we'll reheat it in the oven unless there's a better way other than re-frying it.
Last edited by ItsAllGoneToTheDogs; May 4, 2025, 12:23 PM.Comment
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Today was crab cakes day made with the recipe shared by SheilaAnn . They are dressed with a lemon garlic aioli and served with smashed red potatoes and coleslaw. Darn tasty recipe. I’ll make them again.
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Years ago, I used to go to a place in Hollywood called the Hungry Cat. They made Eggs Benedict with their house smoked bacon and crab cakes instead of English muffins.
Life will never be the same. Amazing.
Definitely worth trying yourself with the SheilaAnn recipe.
I still have David Lentz recipe and their recipe for Bloody Mary’s. Which are beyond anything else I’ve ever tried. The secret to those is the tomatoes. 4-5 pounds roasted & then puréed. That only makes about 4 but it’s worth it. -
surfdog Those Eggs Benedict sound delicious. Crab cakes, homemade bacon and a silky hollandaise drizzled over it all? Yum. The Bloody Marys you describe sound similar to ones I had at a restaurant right on PCH, south of Malibu. The roasted tomatoes really made the drink!
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This was so good and so simple last night. I've made it before, but with a couple little additions this time it became great.
At its core it's a naan heated and crisped on the griddle and add to that a layer of bbq sauce, some crisped up pulled pork sprinkled with your favorite rub, and some motzarella. Cover it with a dome to melt the cheese and it's a fantastic meal or just a finger food.
Well this time I thew a couple wild cards in there:
My homemade crumpled up bacon... Obviously.
I crisped the pork in that bacon grease
Sauteed onion in... you guessed it, bacon grease
Diced pickled jalapeno.
Holy crap was this good. Definitely not an everyday meal but it was a great way to end the week, and it pairs well with whiskey
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Sid P I wish I could claim the inventiveness there but the initial recipe came from a griddle cookbook my kids got me awhile back. This is one that stays in the rotation. The naan works really well for those times when you're lazy or don't have enough time to make a dough. Give it a shot!
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Nothing exciting about these…cooking up some frozen Bubba Burgers at the lakehouse tonight on the Weber Gasser….green chile swiss burgers to be exact…and I went a little overboard doubling up on the 1/3lb burgers and had a mess on my hands…and then fries my dad cooked up on the mini Blackstone.
fun day on the water and then finished off with some good burgers!
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Sorry, but any burger with swiss on it IS exciting to me -
barelfly while I talk smack about certain condiments here, I take my mustard seriously. I do not know if it’s nostalgia or what, but plochmans is my jams. Mr. Bones agreed 1000%. It’s what I grew up with. It’s a more complex mustard than French’s.
Here’s a comparison that you would appreciate: compare a green chile dish using commodity chiles versus fresh picked hatch chiles. Compare mission brand tortillas versus homemade (or what you might pick up at a road side stand).
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Grilled swordfish with asparagus and squash blossom risotto.
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Reverse sear of some tomahawks from SRF on the BK5000. I did a 24-hour dry brine. Before the sear I lightly brushed them with tallow from my last brisket along with some rosemary and chili oil.
Per usual I forgot to get photos once I cut into them.
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My much better half requested beef ribs for supper. Not wanting to disappoint , and selfishly wanting to spend the day at the pit with a little bourbon and music, I took on the drudgery of smoking a couple racks of beef back ribs. I usually use Meathead’s Big Bad Beef rub however I did not have all of the ingredients on hand, so I used Meat Mitch’s beef rub. Meathead’s BBBR is better in my opinion.
2 hours in, spritzed with a dark beer.
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Akaushi tenderloin. I smoked this in a Memphis Pro at 250°F to an internal temp of 110°F, then I let it rest while I started a searing fire in a Hasty Bake 357 Pro. The lobster was sous vide cooked at 138°F for about a half hour. This was very popular on Friday night.Attached FilesComment
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Sanderson Farms chicken thighs, and a vortex setup on a Weber kettle.
Recipes for Chicken.
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