I don’t remember the last time I’ve had a fried chicken sandwich…and this one, we went buffalo style withe some pickle chips! Dang these were outstanding! Blackstone shallow fry is a great way to cook stuff like this.
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I found a nice Flat Iron Steak in the freezer. Reverse Seared the Steak, plated with potatoes, carrots, onions, and grilled zucchini. Added a glass on Pino Noir and Father's Day Dinner was served!Comment
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Spare ribs in the PBC. Just one pic, and after three and a half hours they weren't done as well as they normally are after three hours. So when I pulled things were rushed. What didn't help was that toward the end of the cook we got a heavy rainfall that cooled down the PBC. They were still good.
Normally I don't sauce my ribs at all. This time one of the racks got a sauce I still want to work on. Next Saturday is the town celebration and I'm entered in the BBQ cook-off. This year it's ribs and pork loin. The last time I was able to take part I took third place in the loin, didn't place in chicken wings. I'm much more comfortable with ribs than wings. This was a warmup for the contest. In a couple of days I'll do a loin.
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I hope all the Dad's had a great day. Mom and children too. I did a t-bone about 1.5# for a present to me along with a grilled potato. I used my daughter's thoughtful gifts. 2 rubs as pictured. Oh so good! Can't wait to use the sugar shack bbq sauce. It has anchovies in it!
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I did the Tri Tip Brisket cook that was all the rage a couple years ago. Wanted to make a brisket, but for just us, it’s kind of ridiculous.
I got two prime ones at Wild Fork, defrosted yesterday, trimmed up and rubbed with Whiskey Bent’s The Rocks. I probably should have whipped of a batch of BBBR, as The Rocks is more like a Montreal steak rub than a brisket rub.
I watched both the Hey Grill Hey version and the Meat Church version, and went closer to Meat Church… wrapped in foil, no binder, but did use her cherry and oak wood mix.
fired up the SNS Kettle, because I’ve got the hang of getting it dialed in at 225* with blue smoke, and it sets up faster than the Bronco. At 3.5 hours, they were ready for the wrap. Unlike either MC or HGH, I sprayed my foil and my tri tips with Wagyu tallow, instead of butter or whatever HGH used… I don’t remember.
that’s where my mistakes started. I refilled the water reservoir, which I should have let boil off. I was trying to raise the temp, and it just wouldn’t go. Only realized three hours later that it was probably the water reservoir keeping the temp in check… doh.
the other dumb thing I did was in probing it, I punctured the bottom. So much for the abundant juices and Wagyu fat.
I put some weird pork belly pork chops on when I wrapped the tri tips, trying for a pork belly burnt end texture. They were freebie from heritage folks, and the first set I made like regular chops came out badly, very fatty, even for me. We’ll examine the results of that tomorrow night.
I also put some corn on the hot side of the grill, and forgot about it for ten minutes. Small charred spot on each, but otherwise nicely cooked.
any rate, here’s the money shot with the corn, a caprese salad and the tri tip.
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Hatch chile rellenos. Made with red Hatch chiles, I used Masienda blue corn masa and a simple egg wash (I didn't feel like whipping egg whites until fluffy). Stuffed with seasoned meat and cheese and served with red chile sauce (recipe from Rancho de Chimayo cookbook).
These were really good, the blue masa from Masienda has a strong corn flavor that really complemented the chile rellenos.
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Forgot to post this cook from last weekend.
Got some pork tenderloins, Berkshire/kurobuta, at the Wild Fork, large chunked them up, seasoned with salt and raspberry chipotle rub, and seared on the SnS kettle doing some cold grate rotation to cook them through and apply a light sear.Comment
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This is the 4th day of rain in a row. Which is, eh.
On the other hand, Mrs Mosca said, as she left the house this morning, “I won’t need dinner tonight.” Which is my cue to make my favorite food: burgers.
Setup. That’s the last of the jalapeño/habanero peppers, gotsta pick up some more tomorrow.
Build-a-burger workshop.
With chili-lime dusted cauliflower.
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Peruvian smoked chicken, grilled corn, lime-slaw, grilled pineapple, and a Pisco Sour.
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Elton's BBQ thanks, I found those Japanese plates second hand. They look good contrasted with the colorful food.
Mosca My wife whipped up the cocktail, and she used Macchu Pisco which may be the only Pisco I've had. It's what we stock, and it's time to go get another bottle since we're running low. https://www.diffordsguide.com/beer-w...0/macchu-pisco
hoovarmin Thanks! I haven't been on as much, but I'm still kicking!
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Smoked Miso Chicken!
Marinated chicken in a mixture of white miso paste, rice vinegar, sugar, soy sauce, sesame oil, garlic and fresh minced ginger for 4 hours. Made a basting sauce consisting of sriracha, soy sauce & sesame oil. Took the chicken out of the fridge while the grill stabilized at 300°F. Smoked indirect until reaching around 140°F. Ramped up the coals for a few minutes the seared off on both sides before placing back indirect to reach 162/165°F. DELICIOUS!
Last edited by SheilaAnn; June 16, 2025, 07:57 PM.Comment
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Grilled lamb shoulder/arm steaks on the gasser.
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I did some of my favorites... smoked, bacon-wrapped chicken thighs.
Last edited by SheilaAnn; June 17, 2025, 09:49 AM.Comment
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