Our family likes different cuts…so we went baseball cut top sirloin, ny strip, and rib eye.
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Pork steaks and bacon. We buy a whole pork loin and slice it into the steaks.
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Pork chops, wet-brined and grilled on the Kamado Joe, cucumber-ranch salad, and pink beans and rice with chorizo.
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Looks really good!
Got a recipie on that cucumber salad? -
Elton's BBQ yes - cucumbers, sliced, and a jar of ranch dressing.
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Dinner while watching TCU vrs TEXAS women during March Madness Elite 8.
Reverse seared on the Weber Kettle and SnS with sauted mushrooms and steamed cauliflower with a mustard cheddar cheese sauce.Attached FilesLast edited by Purc; March 31, 2025, 06:37 PM.Comment
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A 10 oz rib eye. In the bath at 130, 4 hours. Brined prior to getting vacuum sealed. Ice bath 30 minutes and in fridge till ready to sear, which was done on the Spirit sear station. A twice baked potato. Beef quality mediocre. My wife loves the local supermarket beef thinking it the cats meow. IMO it is the cat.
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Hot dog, when it comes to cookin' you're the cat's meow. (Three Stooges Malice in the Palace) -
RichieB I've had very good experience with WF for sure. I think I have had only one sub-par cut in the couple of years I have been ordering from them regularly. Regular grocery store meats are often of low quality as you say, and in particular ribeye seems to be really lousy at that level...
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This is one of my favorite ways to do boneless chicken thighs, but I don't get to do it often as it is quite spicy and the wife doesn't like spicy so I have to wait until she's out of town or what have you.
The marinade is from Mike Hultquist / Chili Pepper Madness: https://www.chilipeppermadness.com/c...orean-chicken/
The marinade is soy sauce, gochujang, sriracha, rice vinegar, habanero hot sauce, garlic powder, ginger powder, red pepper flakes, and of course, black pepper. I like to marinate mine over night.
Here's what they look like right before going on the grill. One thing I like about the gochujang is that it has a slight grittiness to it that helps it cling to the chicken.
I grill mine with pecan until I get my desired level of char and usually by that time they are all at 170-180 F internal, my preferred doneness for dark meat.
Decided to do a rice bowl for them tonight. Brown rice seasoned with Meat Church's Holy Cow (salt, pepper, garlic, paprika oil) mixed with some peas and carrots.
It is so good. It's got a decent amount of heat but also a depth of flavor that I just love. Plus you've got the flavor from the pecan which comes through so well.
Another way I've done this is in butter lettuce leaves with some shredded carrots on top. Quite good.Comment
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Did a beef sirloin SVQ..
Served with hasselback potatoes, broccolini and a mushromsauce..
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Jerod Broussard That’s his ankle monitor. Some people find it more comfortable on their wrist…
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My god!! I think I’ve been sleeping on wild mushrooms my entire life. Now I want them all the time. Here’s some fried bread, thick layer of caramelized onions, fried eggs and the aforementioned roasted wild mushrooms. Sooo freaking good.
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Homemade mango ice cream, chunks of pineapple and a bit of rum on top. Pretty tasty.
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Easy Peasy In pictures, 1.5 hour pork steaks, on pellet grill 1 hour, wrapped in foil with a pat of butter under it. Then bumped to 275 for 25 minutes. Then 5 minutes to set the glaze.
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pineapple chicken & rice on the grill tonight and blueberries coming in soon!
(so hard to keep that rice from falling through the grate! 😁😁😂🤪)Attached FilesComment
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Did some simple 2-zone chicken thighs last night, and I'm calling it Chicken A La Jenni, because after using my foodie pal Jenni's awesome secret-recipe rub on pork for almost 2 years now, I finally got around to trying it on chicken, and OMFG! So freaking tasty, with just a hint of heat and sweet along with the savory.
Dry brined the thighs for about six hours, then doused them liberally with JIAB.
On the Weber Spirit with the indirect side about 300/150, flipped the birds when IT got a little over 100/40ish. When ITs got to about 165/75, moved them to the hot side and seared on the flat-side GrillGrates.
Plated with asparagus and jasmine rice. The thighs were explosively juicy, when I picked them up with tongs to turn them, the juice just shot out of there... a new go-to meal!
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