When your pregnant wife is craving a shrimp boil, you make her a shrimp boil!
Red potatoes, corn, Cajun kielbasa, shrimp, butter, a little chicken stock for a flavor boost.
Used this Cajun seasoning. Grabbed it at Costco a while back. It caught my eye because it doesn’t have the crap fillers that plague a lot of commercial seasonings.
Came out great. The entire family has requested this on a more regular basis. And it’s not complete - for me at least - without Tabasco.
Last edited by Santamarina; June 5, 2025, 10:04 PM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, with all that is going on, our kids have told us that every other Tuesday is "family night" until further notice, so that they can spend more time with their mom. That is fine with me of course, and I relocated the Performer to the pool area and snuck in a cook. It was good to light some charcoal for the first time since April!
Green Performer on duty!
My choice was to cook some chicken. Leg quarters are my favorite! I found a 10 pound bag of "all natural" minimally processed ones for a whopping $9.99 at Publix, in their fresh meat counter. I had to really Tetris them on around the Vortex. Now if only you could buy a bag of all right or all left leg quarters.... Seasoned with Holy Gospel rub.
Skin split on a few as they got done.... took about 45 minutes with all vents wide open. I spun the thigh towards the fire mid cook, as the legs were hitting 170 while the thighs were still 130...
Inside and ready to roll with everyone's choice of BBQ or dipping sauce... I think I could have gone 5-10 minutes longer and gotten better skin, but everyone was hungry!
While I was grilling, all I needed to do was spin the kettle lid 90 degrees every 10 minutes, trying to rotate the exhaust and heat flow. So I spent my time productively, pushing this one on the swing that goes out over the water...
After dinner, everyone hit the 87 degree heated pool, with the exception of Yvonne/mom/Gigi. 2nd degree burns and the pool don't mix... but she was there to watch.
P.S. I've been busy, so don't judge me on the fact I'm a month or more behind on pressure washing all the concrete out there. You can see how dirty it is where the safety cover was not over the concrete for 6-7 months....
Boneless Skinless Chicken breasts... ! marinaded in Italian dressing and rubbed with Blue Hogs high flying chicken the other marinaded in sweet baby rays sweet and spicy bbq sauce and blue hogs steak and chop sauce rubbed with hey grills hey sweet rub. Sides are sauced peas and 4 cheese rice a roni bowl :<)
The blues hog chicken was Way way too salty. I can't really taste any of the marinades to be fair. I
mar8nated for 2 hours. I kept som eof the bbq marinade on the chicken then rubbed with the hey Grill hey rub that piece is pretty good though I really didn't get any of the mRinDe I don't think.
Drunk spelling engaged lol I'm not even gonna fix it lol
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
Tacos Gobernador (Sinaloan Shrimp Tacos). I've been wanting to do this recipe for a long time. So worth it! I used the Serious Eats recipe, but per Rick Bayless added W sauce to the mixture.
Pork chops are one of my favorites. I love them grilled, smoked, baked, any way you cook them. I was wondering what to take out of the freezer. Now I know. Thanks Elton!!
I pulled a tri-tip out of the freezer to make for dinner. Once thawed, I noticed it looked like it had string wrapped around it so I cut it off. There were 2 pieces of meat tied together as a tri-tip. These pieces clearly aren’t that! Not happy, so will be letting butcher know. But aside, I went ahead and smoked as I planned. Still had good flavor but was kinda tough. Served with green beans and a rice side.
It came from a stand-alone shop. We’ve used this place for years. We typically get 1/2 a beef and this is where the person sends the beef to be butchered. I will let them know, just need to get over there.
hoovarminPGH_RAM I swung by the butcher and showed them pics. He said in order to get tri-tip and sirloin tips, the tri-tip has to be ‘sacrificed’ some and cut. I am not sure how much I believe what he’s saying as I haven’t looked a cut diagram, but who knows. He said his opinion is he’d rather have sirloin tips and forgo the tri-tip as they’re better.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
I had some frozen brats and Italian sausages in the freezer. For lunch, I pulled out what I though was one of each, but I think I ended up pulling 2 sausages although I'm not 100% sure. These were pre-packaged, not Johnsonville, but some other commercial brand. Anyway, I did them 2 ways.
Sliced some red bell pepper I had on hand, a couple of slices of sweet onion and while the "dogs" cooked, sauteed them in some olive oil. Just before using on one of the "dogs", I added a couple dollops of Rao's marinara to the hot pan that I had hanging out in the fridge. Slathered onto the top of one of the "dogs".
For the other "dog", I had some leftover Clausen sauerkraut which I hand squeezed to get the juice out. That got a squeeze of yellow mustard and the kraut on top.
2 bolilla rolls from the store, cut off an edge of the rolls lengthwise, a little cut to open them up and hand squished the soft inside to create a bun that could hold the 'dogs" and fixin's.
Lousy photo (again!), but here you go. Very, very good.
Char Siu Jumbo Chicken legs and Chinese Mung Bean sprouts stir fry. The legs were marinated 24hrs and grilled indirect for almost an hour till internal temp was 165 deg F. After the legs were done, I raised the grate on the Wrangler Off Set and spread out the coals. The Stir fry was cooked in a 12” Lodge cast iron with Chinese Black soy sauce, garlic, scallions, chili peppers, wok oil, and rice vinegar. #teamchargriller #chargriller #chargrillergrills #LodgeCastIron #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #lynnsorientalmarket #bbqpitboys #BBQPitBoysBigBendRegionofFloridaChapter
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.
hoovarmin this time cut white and light green into coins, gentle warm water bath, into boiling water for 5, quick ice bath, drain, heat up in small amount of stock and butter S&P. I’ve also braised half leeks which I might like better.
SheilaAnn are you referring to the braised leeks in Sunday’s at Luques? I’ve gotta get that one out again. So good. But if you have an even better one please share. Thanks.
Quesabirria tacos…After having some of the best tacos I’ve ever had at the last MeatUp in Spring, I thought I’d try making these at home. I made a post earlier this week asking for some tips, and as usual, The Pit responded with some great pointers! One of those tips was to dip the tortillas in the grease, at the top of the consume before crisping them up in the pan, which I did. It turned out great, with a golden color and my flour tortillas were still crispy! I cheated a little and used a Birria Taco Starter from a jar, which I bought at H-E-B. Gotta tell ya folks, this stuff was pretty good! The consume I had at the restaurant was an A+, compared to that, this stuff wasn’t bad at all, a solid B, maybe even a B+. If you’re stretched for time and don’t wanna go through the hassle of homemade consume, I can definitely give this stuff a recommendation! Served with some homemade charro beans…..
H-E-B buttery tortillas and some of their Cotija cheese
Used a 3 lb chuck roast for the cook. After the consume is added. Shredded some of the chuck roast for the tacos…
The shredded cotija cheese is added first, below the meat.
Last edited by Panhead John; June 6, 2025, 06:46 AM.
Reason: My Spanish spelling sucks….corrected the name of this dish. 🥸
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
More chicken tacos tonight. These thighs were grilled with charcoal and chicken trimmings on the coals for smoke flavor (yum), highly seasoned with Big Bad Beef Rub and Tajin. Plated pics basically the same as 2 weeks ago, but here's the chicken thighs post-grill, pre-slicing....
Pecan wood-fired ribeyes. Threw some asparagus on the grill too, chopped it up and tossed it into a pan of orzo on the induction burner, along with mushrooms, garlic, butter, fresh garlic chives, and thyme.
Fresh summer herbs just take everything to the next level.
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