First pork butt of the year
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Last edited by SheilaAnn; June 9, 2025, 10:06 PM.-
That's a much nicer, and heavier, pan than I use. I just use aluminum pans, and add aluminum foil when needed. However, it did remind me of a skillet my wife bought online that matched her pots and pans. It turned out to be way bigger than she anticipated. About the size of your pan. It may be my pan now.
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Rainy day. Spatchcock chicken with veggies roasted in the oven
Last edited by SheilaAnn; June 9, 2025, 10:07 PM.Comment
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This was from Saturday, but someone should do a study on why brats cooked on a little Smokey Joe at Miller Park taste better than any other brat cooked anywhere else. This one was nestled on a nice bed of garlic kraut, topped with Gulden's spicy brown and onion.
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Jfrosty27 Miller Park #never forget. BTW when are we gonna meet up and go to a game?
barelfly my MIL brought those plastic plates. Mine would have been 5 of the crappiest stuck-together paper plates you could buy at the grocery store😂
RichieB If you're in the area let me know and I'd happily take you to a game and a proper tailgate.
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It feels pretentious to have a "signature dish," but if I have one, this is it. Outside of brisket and ribs, this is my hands-down favorite thing to cook.
You start by brining boneless skinless chicken thighs in oil, lime juice, and salt. Go for about four hours, no more (else the lime will start to cook the chicken). Then I season them with my personal rub of Gringo Pequeño (it's a riff on Malcom Reed's Grande Gringo).
Next they go on the Weber Kettle over direct heat with pecan wood. As much as I try to get into that central Texas post oak vibe, I need pecan on poultry.
Standard direct heat cook....flip every two minutes or so until ~180 F (no more...you don't want it to shred). Take off the grill and keep warm while you toast up some HEB flour tortillas (of course) on the still hot grill.
To assemble, in this order -- and it must be in this order -- because, well, they are my tacos lol:- Toasted flour tortilla (you got it made in store that day, right?)
- A generous helping of the sliced grilled chicken
- A squeeze of fresh lime
- A good splash of Tapatío hot sauce (and yes, it must be Tapatío)
- A drizzle of my homemade garlic-lime-crema.
- A good helping of hot pico de gallo (I use HEB's as they have a consistent medium dice that works very well here)
- Some shredded Mexican cheese blend (the HEB version I use is monterry jack, cheddar, asiago, and oaxaca)
- An almost illegal amount of cilantro (just rip it apart with your hands)
So ridiculously good.
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Reverse seared ribeye. Cooked straight from frozen on the Weber with a chunk of oak. Hit it with some Mortons Kosher before searing and a little Maldon flaky salt after slicing.
But, bill it taco you ask? Awww, Hell Yeah. Homemade tortillas, Frijoles de la Ollla, roasted tomatillo salsa verde, guac. Queso Casera, cilantro, and pickled Ycatan-style red onion. Ribeye Carne Asada tacos might be my new favorite unless I'm making Baja Norte Arrachera.
Not my best tortilla game, but I don't think GriddleBot gets hot enough. I might be making them a bit thick as well.Comment
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Garlic shrimp, yellow rice using smoked wild poultry stock, sautéed yellow squash with buckboard bacon bits. Yes, it's monochrome, but also mighty fine vittles.
Last edited by SheilaAnn; June 9, 2025, 10:10 PM.Comment
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I have smoked in a pan since I started smoking meat. I saw a video with Myron Mixon saying cook in pans. More time cooking less time cleaning your cookers. The cooking in juice was mentioned somewhere that would help push through the stall. This is the first time I tried it and there was no stall. But I can’t say for sure that was the reason why. The round pan came from trying to fit a rectangle pan in the circular Kamado. One night it dawned on me it was the square peg round hole thing.Comment
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When I was making my sausage, I had some blowouts, so I saved the meat from that. I realized I had just enough for a nice patty, so I made a brisket burger for lunch.
Patty cooked at 350 F in the oven (it's raining outside) until 160 F.
Some Duke's mayo, arugula, onion, and BBQ sauce on some "artisanal" bread.
Not bad.
(Although, high temp cheese in a burger is not a great texture.)Comment
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Ribs, nothing to write home about. 7/10 if I am generous.
Trail by error. Did a 275'F cook. Spritz ever 30 minutes.
Next time I think I will sauce and wrap for the rest, or a least wrap during the resting.
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captainlee They were done in ~4.5 hrs. total
I usually sauce and set the sauce before resting the ribs.
They were probe tender and very flexible. -
bbqLuv. That looks like the normal cook time, that's about where I am or slightly longer because of altitude. They got smoke for sure, nothing wrong with them at all.
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For supper, I did a simple sausage and meatball sangwich. Added mushrooms and a mozz-fontina blend.
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Now I'm hungry...
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