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Last edited by Elton's BBQ; June 15, 2025, 03:16 AM. -
Pellet smoked and then mesquite seared ribs with grilled corn salsa and roasted asparagus spears.Attached FilesComment
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Meathead taught me reverse sear. Every meat I cook is now reverse sear. Especially love lamb!Attached FilesComment
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Had some work to do around the property so went with the charcoal burning EZ Bake cooker. Man I love this guy. Grilling without the controller or smoking with it the outcomes always shine. Smoked up some so called pork country ribs (aka, sawn pork shoulder pieces with the bone in). Tossed on a couple chunks of apple wood to pump up the flavor.
Put a little homemade concoction for a glaze at the end, made up a nice refreshing slaw, and used up some mashed tater leftovers for the meal. Tender, juicy, and filling..........what more could you ask for.
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The butcher shop had some really gorgeous ribeyes that just begged me to take them home. So what else could I do besides bring them home and grill them over hot coals? I used my Oklahoma Joe’s Bronco with the charcoal basket raised up to the top for a nice grilling heat. Served with grilled corn on the cob and a grilled romaine salad dressed with olive oil, balsamic glaze, blue cheese crumbles, and diced tomatoes. The steak was finished a nice sprinkle of Maldon flaked salt. 😋
Last edited by SheilaAnn; June 14, 2025, 09:56 PM.Comment
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I’ve gone full circle….tonight was just slap that ribeye on a hot gasser grill and serve! Joanne’s was put on 4 minutes before mine, hers was cooked to 150°, mine to 130°.
(dang it, this new insert thing is driving me crazy on iphone 😁Comment
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Grilled swordfish with salsa verde and couscous.
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Our son and three grandchildren are here for the weekend for Father's Day. Smash burgers and cheddar brats at noon, sourdough crust pizza for dinner. I made the crusts, everyone put their own toppings on their third of a pizza. So they ranged from cheese only to whatever we had. Baked on stones in the oven.
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Made bourbon bacon onion jam for burgers. Used brown sugar bourbon in the bacon jam. Then I made a copycat recipe of Torchy’s Tacos queso dip. Both turned out pretty awesome.
Some white American cheese, sharp cheddar, roasted/peeled/chopped Anaheim peppers and tomatoes, roasted garlic, homemade tomatillo sauce.
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Found the bourbon bacon onion jam recipe, it was the one I got off here. It is one ssandy_561 posted a while ago. Followed recipe except using Brown Sugar Bourbon brand.
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Yesterday, smoked up some St Louis ribs with hickory on my BGE. Towards the end I decided to throw together some jalapeno poppers too - first time I've tried those low and slow (I just assembled them in a cast iron pan and put them on a rack over the ribs). Everything turned out well!
Last edited by SheilaAnn; June 16, 2025, 09:35 AM.Comment
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I have been wanting to make Spam musubi (moo-soo-bee) for a while and had all the ingredients. I cannot remember which pitmaster posted it a year or two ago (you know who you are), but It's been on my 'to cook' list for a while . I won't go into full detail, as I am pressed for time, but here you go.
TL;DR - My 16 year old son and I made Spam musubi and all of it was consumed.
Cooked the rice (not shown) and fried the sliced Spam:
Glazed with teriyaki and almost done cooking:
I was afraid of burning the sauce, but it behaved at low heat.
Stuff the mold with rice and sprinkle with furikake; this pic was a little bit light on the furikake:
That is a single mold, but they make double molds for full-size seaweed sheets. I cut to size.
Press the spam in the mold and lift the outer shell away:
This pic has us too close to the edge of sheet; lesson learned.
Here is my son wetting the edge of the seaweed with water before wrapping and sealing:
Here is a hilarious collection of some of the musubi, with varying ratios of ingredients; you can probably guess which ones he did and the ones I did:
Here is a single musubi sliced, posing for the photo-op:
Family loved it, but my DS most of all, maybe because of his involvement. All 7 were consumed at dinner along with other foods, and very quickly. DW liked it; DD liked it, but wants less teriyaki (and she peels the seaweed), DS said it was the best food he as ever eaten (I've heard that before, haha), and I liked it.
So that's what we're cooking.
Differences from the original recipe:- Jasmine rice (all I had in stock, worked okay)
- Off-the-shelf low-sodium Kikkoman teriyaki sauce; will make from scratch next time
- I forgot to spray the pan, but it didn't matter
- This was my son's first full cook from beginning to end. He helps in other ways and has some knife skills, but I am very proud of how he jumped right in and took instruction without question. He has ASD, so textures, smells, etc., and this cook had a lot of textures and smells, lol.
- This was the first time I have ever had Spam.
Last edited by HotSun; June 15, 2025, 09:24 AM.Comment
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HotSun I may have been your “enabler” because I remember talking about it recently. We have a food stall at work that has these. I often get the hook up, which is cool. They serve it with a yummy dipping sauce. They also have a crunchy version, where it’s topped with crispy panko, IIRC. -
I love making this. No special mold is needed. I just use the rinsed Spam can to form my rice. I also love adding some thinly sliced jalapeño to it for a little kick.
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Gang! The food on this thread is so amazing and inspiring! Great job to all. 👏👏👏Comment
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A very happy father's day feast! Picanha, beef ribs, sausage, and all kinds of sides.
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Malcom Reed's Meatball Subs. So freaking good.
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My cooks lately have been far from impressive, but I made this quick meal today -- some sale stew meat that I threw in the crockpot with taco seasoning and salsa; frozen spicy Mexican cauliflower rice from Trader Joe's, cheese and guacamole to make a little protein bowl.
Hope you all are having a wonderful day!
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