The Gridiron flattop did the work today on some tacos. They were dressed with a chili verde crema, tomatoes, onions, lettuce, cilantro, and a squeeze of lime. Served with beans.
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Man do I love pork belly. You really do not even need to add anything to it. Just smoke and a little bit of salt.
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I still have not done this cook, sometime, this looks amazing! -
I usually just slice it and eat it. But I also like to add it to a breakfast sandwich. There is nothing better than some thick-cut pork belly on a sandwich. It is also great when you pan fry it after it has been smoked. I keep it in the fridge after cooking, like I would bacon. Except, you do not have to cook this again to enjoy it. I will eat it cold as well. hoovarmin
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Drawing from my BBQ masters board, I followed a quicker pork butt smoke by Chris Lilly on the Weber page, using his injection and rub recipes (except Inwas out of chili powder and subbed taco mix). Wrestled with the temps on my old charcoal grill so I prepped the Akorn then moved the butts but made the old grill watch in shame. I was targeting 325-350 but most was at 300-325 (grill gauge). After 3 hrs i wrapped it in foil for another hour and it hit 217 internal (overshot). Let it sit for 30 minutes while I grilled asparagus, yukon gold potatoes, and pineapple using the Texas de Brazil recipe. Delicious results!
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Clean out the fridge taco night.
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Skinless chicken thighs cooked this morning.
Setup: MasterKettle, 1 FireBasket, rotisserie ring and rotisserie grate, no regular grate.
The single FireBasket’s smaller size had all the firepower needed and leaves a little more grate area for food without any being directly over it. Tops and bottoms seemed to cook quite evenly on the rotisserie grate. Very pleased.
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Last edited by BKYDBBQ; June 2, 2025, 12:17 PM.Comment
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King salmon over an oak fire on the Buckaroo.
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HouseHomey I know you don’t like “this side” of the orange curtain, 😜😉😜😉 but they also are at spring and Clark on sundays. They are pretty good. I used to know the owner before he passed away.
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Saturday:
Chilaquiles mark 2. Still with the Rick Bayless recipe, but instead of steaming the chips in the sauce, poured the sauce over the chips in a bowl and tossed like hot wings.
SUCCESS! Finally nailed the sauced and crisp chips.
Last of the pulled pork got used. Didn’t have a big enough pork shoulder. It’s funny. Sometimes you make enough that you get sick of it. Other times, you’re left wanting more. This was the latter.Comment
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Those look great. I am not used to crunchy chips on them. Normally they were semi crunchy or semi soft because they soak up the sauce. I didn’t know crunchy chips on them was a thing. -
HouseHomey these have enough crispy, but are not as crisp as the chips straight out of the bag. Unless you dehydrate the sauce, and made homemade Doritos, you can’t really have them as crispy as fresh chips.
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So I grilled up a double pepper jack Cowboy Butter burger with garlic parmigian truffle aioli and carmelized onions for my first dinner home alone (except for the dogs.) 🤠
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Cluster cluck tacos. Chicken thigh, avocado, candied bacon, fried egg, sharp cheddar, and cowboy candy. Sauce was mayo, honey, chipotle, and a little of my kc style bbq sauce. Thighs were dusted in an an Aaron Franklin inspired (frome one of his older videos) chicken rub, bacon candied with MMD, eggs seasoned with my version of Cavenders Greek seasoning, and avocado was mashed with lime juice and chimayo salt.
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This is a simple in door dinner, done on the Ninja Sizzle. Boneless pork chop. Seasoned with McCormick Hickory Smoked Seasoning. I do not know how it got into the pantry. I opened it. The aroma clearly hinted smoke hickory. It was good but I didn't get that smoke taste. A sweet potato, butter and drizzled with Agave syrup.
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I've still been cookin', just not posting a lot here due to time constraints. This one was special, in more ways than one.
I thawed some beef back ribs I bought on 'manager special' for $3.49/lb earlier this year. Sometimes I buy something and am not sure what I'm going to make it into. Anyhow, I rubbed this with my #1 beef rub, which has salt, and put it in the fridge for about 24 hours:
I've never made back ribs like this, so I followed the guidance of Meathead from his latest book for cooking: low and slow. I decided to leave the membrane on the back, just to see what would happen (my DW ate the membrane, that's what happened, lol).
I fired up the Kamander to 235F with lump charcoal, with my Inkbird for temp regulation. I was smart this time and only lit a few chunks of charcoal, which worked great.
I pulled the beef from the fridge:
I tossed in some chunks of Japanese maple on the coals for smoke. I was a little careless with the maple, as the smoke died out after about an hour, but it was more than enough. Here we are at high noon just before closing the lid; the smoke was rolling:
I was expecting a 5-6 hour cook, but was done at 2:45. Temp was well placed at almost 235F, dead-on, throughout the cook. Here we are, almost done:
Internal temps were between 200f and 205F at the bones. No matter that they were done early, I wrapped them in HD foil and put them in my warming oven to rest until dinner.
The other thing I made today for the first time was Mississippi mud potatoes. The recipe found it's way into my email inbox about a week ago and I thought, 'why not'? Yukon gold potatoes, bacon, cheddar cheese, green onions, garlic, sour cream, mayo, and salt.
Here's my plating pic, with pickled cauliflower (not my best batch, but good still); romaine salad, not shown:
DW gave the ribs 10/10, DS 9/10, I gave it 9/10, and my DD didn't vote (but ate it all up anyhow, haha).
DS said the ribs were better than our Brazilian churrascaria's. I'll take it. There was not a ton of meat on them, but it was rich enough along with the potatoes to carry the meal.There was tons of smoke flavor, great crust (even after sitting for 3.5 hours in foil), and was tender. The potatoes were a hit, though a little different than we are used to eating.
We had three ribs left, so someone is going to have some great leftovers tomorrow. Anyhow, that's what I'm cooking.Comment
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Sunday is a day where I have 5ish hours alone in the house to do whatever. My wife is taking an oil painting class that takes her out in the middle of the day.
we got up, went for brunch, and then I had my time. So I fired up the SnS using their low and slow setup with a chunk of cherry and a chunk of pecan. First time really setting it up like that, and it worked like a charm.
Ribs were bought from Wild Fork last week, during their Memorial Day sale, defrosted yesterday, and trimmed and seasoned with Whiskey Bent’s Pecanerry rub (more on this later).
Grill took about half an hour to 45 minutes to get to temp and roll nice smoke:
There really is smoke coming out of the vent there.
Had to find and clean the rib rack, but got it set up, and the grill held temp like a champ.
I put an hour on my exercise bike, riding 20.5 miles in Zwift. I was kind of planning to do 48 miles, but I’m not fully rebuilt from having to take two weeks off with the plumbing nightmare.
I got off the bike and took the picture above, which led me to rotate the rib rack to even out the cook. I also topped off the water reservoir and then took my shower.
they were done an hour or so before wife was due home, so I foil wrapped:
and stashed in the oven with the light on. My oven will let me set it as low as 170* but I don’t trust that not to be up to 220 and then down to 120.
Watched an episode of Wheel of Time (unfortunately, canceled after the third season). C’mon Bezos, you have money to burn. Let the show burn it.
Back to the ribs:
they got a bit dark, but it was just the smoke and the caramelization of the rub.
I had previously said I didn’t think much of the Pecanerry rub, but I take it back. It came through on this cook, and I’ve seen the light. The pecan flavor is a bit muted, but the cherry sings through very nicely. I’ve maybe been cooking it too hot. I bought it with an order of Dr BBQ’s Chicago Style Steak and Chop rub, a proven winner (I bought a bunch of other stuff, and it made sense at the time). Working through it and wanting to get back to making my own rubs.
a very good Sunday. Chilaquiles, V-biking, a good cook, a fun show, playtime with the cats, a shower, and my two shirts arrived. And no plumbing issues.Comment
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