Followed that up a few days later with baby backs for some friends who winter in Florida and recently came home to Cleveland. He was measuring all FL barbecue against my ribs and this was the first thing he asked for when they got home. 
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Last edited by SheilaAnn; June 17, 2025, 09:50 AM. -
Firing up my MasterKettle this morning for these 3 chuck roasts. I'll shred and freeze for future meals. I'll try to remember to post the results tonight or tomorrow.
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2.5 hours in and here’s 1 of the 3 chuck roasts I’m smoking on my MasterKettle. It’s actually a bit darker than the picture. Averaging about 250 cook temp The chuck is about 155. Incredible aroma.
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Boy, that looks great! How’s the kettle doing with holding steady temps? -
Panhead John it’s doing excellent even without enough cooks to get a little buildup on the rims.
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A pair of yard birds rubbed with SPG and advieh (a Persian spice blend), basted with niter kibbeh (Ethiopian spiced, clarified butter), cooked on the 22" Weber Master-Touch over Costco Kirkland brand coals with a couple of chunks of pecan. Served with ayib gomen (Ethiopian greens and farmer cheese) along with carrots and chickpeas roasted with harissa. A geographical mish-mash, but it worked.
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Any South Park fans here? IYKYK.
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Schnitzel with spaetzels.
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Pasta alla norma.
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Chicken Legs on the PBC! So I returned my PBC to the default configuration this last weekend (more on that in another post) and cooked some chicken legs on it for the fam on Flag Day (Also my wife and I's anniversary).
Used Weaver's (a brand some local shops carry) Apple Dust Rub to start off with, and finished with a glaze of Sweet Baby Ray's original, using apple and hickory for the smoke.
Half a chimney to start with KBB, then once the PBC got up to temp, I added the apple and hickory wood. Once the initial heavy smoke was done, I loaded up the chicken. About 20 mins before hitting my target temp, I glazed them with the SBR, and they pretty much developed the finish I was expecting.
Cook came out great, but I feel like the apple dust rub was a bit too sweet. Course, adding in the SBR sauce may have been the culprit as well. I don't eat a lot of sugar these days, so I'm a bad barometer for that sort of thing. The kids liked it, so that was a win.
About two hours at 310-320 degrees F was all it took to hit 190, which I then pulled and let rest.
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My usual breakfast after a previous dinner of steak tacos.....
Diced leftover flank steak served atop Tajín-seasoned scrambled eggs with @58limited's hot sauce, tortilla chips, cheese, and enough cilantro to make even Steven Raichlen nervous.
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It's always a unique challenge to use someone else's grill, it's even more fun when you don't have all the same tools and even more so when you're in another country. But, we managed
Some American ribeyes, with famous daves seasoning along with my wifes beans (made from a base of Bush's) all done up in an English garden (backyard).
All but the thinnest steak were a perfect medium rare
Last edited by ItsAllGoneToTheDogs; June 18, 2025, 01:52 PM.Comment
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Working some smash burgers on the Blackstone during a severe thunderstorm warning. Damn the torpedos! I pulled the onions off, just before the pic. Everything was grilled in beef tallow and the buns were sprayed with duck fat prior to dropping on the flattop. With the garlic aioli, and some crisp escarole, made for a great burger!
Last edited by SheilaAnn; June 18, 2025, 06:51 PM.Comment
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