If there was supposed to be pictures I don't see them. Sounds delicious.
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Stir fry with Yakasoba noodles. Turned out delicious. And the griddle top is just fun to cook on.
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Back from vacation…windy as all get out, so no outside cooking which I was looking forward to. But, roast chicken and veg will work!
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texastweeter - no, I haven’t done that combo. I have done had yardbird with zaatar, I’ll have to order both, I don’t have either. Thanks for the suggestion!
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Quick easy pulled pork tacos after a work day in the yard. Always have multiple 1lb packages of pulled pork vacuum sealed in the freezer for just these “occasions”.Attached FilesComment
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Back to tallow as I dumped the duck fat after 3 cooks. Probably could’ve kept it but my family doesn’t like the smell and taste that much. Recreated some multi layer fries we had a local spot. Didn’t realize it’s a TikTok thing. Lotta work but delicious. I also Sous vide the steak then “seared” it in the tallow. Fantastic! Arugula and spicy mayo and a red wine jus.
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Duck breast. Tasty for tonight, and 3/4 cup of duck fat goes in the fridge for future potatoes, popcorn, stir fry.. One of my favorite things to make indoors.Attached FilesComment
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It’s been forever since I’ve smoked some ribs, so I decided today I was gonna end the drought. Made a pot of pintos and had a side of store bought potato salad from HEB. Smoked em for 5 hours on my SNS kettle along with using their SnS insert for the coals and a few chunks of hickory. I used the best and longest lasting charcoal briquettes, B&B for the cook. I’ve yet to find a better charcoal than B&B for low and slow cooks.
After 5 hours I had about half of my charcoal left that was reusable…
For the beans you’d think I was making chili…
Fried the bacon up and sautéed onion and jalapeño in the bacon grease…
It all turned out pretty darn good, but don’t take my word for it……
Actual unbiased review from famous social media influencer…
Last edited by Panhead John; May 18, 2025, 07:41 PM.Comment
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If Chili seasoning is added to those beans, you would have Chili-Beans.
10 bucks is a not very much considering the consumption of them ribs.
Just for you Panhead John : You done good, Coor's Light good. 😜 -
I need to do a Texas-style ribs. It has been forever since I have done that.
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It’s been an adventure in plumbing, but we maybe put the final nail in it as we cleaned the basement shower stall of its accumulated waste. We had it professionally done the week prior, and then found a new problem in the plumbing that created the same issue. A patch repair on Wednesday solved it, but it wasn’t a big enough job to get the pros out for a second time in a week.
had to work on Sunday, but at least it was paid overtime this time. But made Sunday have no bike or baseball (thanks ESPN for conspiring on that).
but there was grilling.
went back to the Bayless skirt steaks, because they came out so well, and the leftovers are fantastic.
made the marinade, waited until I was off the clock to apply it, and wife was en route from her oil painting class.
made a mistake with the conversion for the jarlic, and put about triple what I was supposed to do. No worries, as jarlic is mild, and had no effect on the final product. Live and learn.
made a marinade lasagna ;-)
wild fork for the outside skirts, a clear upgrade.
served with a cheesy rice. Wife had a salad.
no more working from home on the weekends.Comment
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St. Louis style ribs cooked Memphis style, first time I bought spares and trimmed them down myself:
Tennessee Hollerin' Whiskey Sauce from the free side, first time trying it and it came out good, will be a regular thing in our household:
Some Memphis Dust:
And finally, Good Mother Stallard beans from Rancho Gordo, also a first time thing, did them simply, mire a poix plus garlic, simmered in beef broth.
All in all, a successful cook.Comment
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Yesterday my lovely bride's return to action continued, with a full-up meal: her signature chilaquiles based on a recipe by Sam the Cooking Guy. Spicy chorizo, red chile sauce, fried egg, cheese etc smothering a bed of lower-salt Tostitos. Indescribably delicious. And she needed zero assistance, did every move herself. She just had her last PT before we move, and her progress has been excellent.
Down to just a few portions of pulled pork and three double-bone pork chops left in the chestie as we lighten our load prior to moving - movers are scheduled to arrive three weeks from today. So dinner was simple pulled pork sammiches on brioche buns griddled with butter in the CI skillet, topped with some colby jack and Rudy's Sause. Our go-to McCain beer battered O-rings to go with. This pulled pork is from one of the Villari butts that our local Harris Teeter started carrying a while back. Best grocery store pork I have had by far. If you see it, try it!
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Chicken skewers today..
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I had friends over this weekend. Did pulled pork burgers/sandwiches on Friday, 5 kilos. Saturday I smoked a whole ribeye, 3 kilos. Just added salt and 16 mesh black pepper. Both turned out amazing. All in all I used four grills this weekend:
1. A kettle grill
2. the PK 300
3. My offset smoker
4. my custom built hot box
Here are a few photos.
I served the ribeye on a bed of lettuce mix (spinach leaves, rocket salad etc), with bits of honey lemon, splashes of mango chutney and blue cheese. The combination was killer.
For lunch on Saturday I made a bruschetta with a nice burrata. Very tasty.
Last edited by Henrik; May 19, 2025, 01:35 PM.Comment
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Jerod Broussard my mind goes straight to powerlifting. -
Thanks Elton's BBQ, Jerod Broussard, texastweeter and Andrrr! Jerod, this was a legit dinner party, no drugs involved. But texastweeter, at least some heavy lifting was done getting all the meat off the grills :-)
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Chicken Katsu fried in beef tallow served with curry, rice, and pickled ginger for dinner tonight. This is a favorite with my kids and pretty simple to make. I use Sam The Cooking Guy's recipe and wet brine the chicken breasts overnight.
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Richard Chrz Thank you. It's fun to improve little by little. The plates were an Amazon acquisition that I've been pleased with.
Elton's BBQ I am not worthy of that level of praise, but I thank you so much.
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Tonight I did a copycat from Yeung Man Cooking - Broccoli and Chickpea Salad - but my one deviation was adding salmon. This picture doesn’t really do this recipe justice, but I’ve included the video of this recipe from Yeung Man Cooking. The flavor and texture profile of this dish is absolutely money!!!!!!! Roasted chickpeas were great and the cashew salad dressing…wow! What a great flavor!
Last edited by barelfly; May 19, 2025, 07:43 PM.Comment
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Tri Tip with Burgundy Wine Mushrooms! 🥩 🍄🟫
Seasoned tri tip with kosher salt and dry brined in the fridge overnight. Lightly drizzled worcestershire sauce to act as a binder then seasoned. After the tri tip sat out for about 45 min, placed into a hot cast iron skillet over direct heat. Seared for a min per side twice then moved indirect. Pulled when the internal temp reached 127°F to allow for carryover then rested with Chimichurri butter underneath to develop a delicious board sauce combined with the natural juices! Seared off mushrooms while the steak rested. DELICIOUS!
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Thank you for the kind words Spinaker @Elton’s BBQ Richard Chrz and hoovarmin. I tell ya it’s challenging to come up with stuff with all the talented cooks on this platform. I’m just happy to be here! Thank you again.
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