St Louis ribs on the rotisserie.
This was a first for me. Won't be a last.
seasoned with a "Texas" Rub, and a light coat of sweet baby ray's.
Mac & cheese, and tomato salad as sides...
I had a nice Flat Iron Steak from Wild Fork defrosted. The wifey likes Teriyaki beef so I soaked it overnight in a store bought marinade. Lowry’s to be exact.
I fired up the mini gasser and grilled it up hot and fast using the keep flipping method. Turned out pretty good. Sides were sautéed mushrooms and green bean courtesy of the big green fella. Simple but effective.
Plenty of leftover for a big steak sandwich for lunch. 👍
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I obtained a pound of alligator loin and wanted to pre-emptively try to counter its reputation for being a bit on the chewy side.
So I combined something I learned on the Harry Soo videos about kiwi being a natural meat tenderizer, and the Asian process of velveting chicken.
So this is kiwi tenderized, velveted, whole wheat panko breaded alligator bites. Totally tender! Will do this again. The weather wasn't cooperating or these would have been smoked.
Smoked a couple pork butts last Thursday and tried out Traeger’s Pork & Poultry Apple/Honey rub for the first time—solid choice. Gave them an overnight dry brine, then hit them in the morning with an injection of strained Zesty Italian dressing. Ran Jealous Devil lump charcoal with hickory and cherry wood for a balanced smoke profile. Kept temps steady at 250–275°F, wrapped at 170 internal with apple juice, unsalted butter, a touch of brown sugar, and another layer of rub. After about 9 hours total, they came out juicy, flavorful, and just the right amount of bark. Shared one with my wife’s coworker—got nothing but compliments.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Tri tip, brussels and one of my favorite salads, roasted beets, pecans and arugula! And my sipper while tending to the tri tip…which I overshot a bit but was still good.
This baked pork tenderloin recipe is ready in just over half an hour for a satisfying family dish! It's perfectly juicy and tender every single time using only a few pantry ingredients.
Spinaker I stockpiled the Carne Crosta and Santa Maria. I know the quality will degrade or else I would have stockpiled more...but I'm probably good for another 5 years or so. I mostly use them for relatively small and hot/fast cuts, which helps me not burn through them too quickly.
If you keep them sealed up, they should be fine. That was a great move. I bought a few packs of the Black Ops. I am really gonna miss that rub. It was great stuff. I also loved their Chili Lime rub as well.
As noted in the spaetzel thread I bumped earlier..
Jagerschnitzel and Spaetzels.
My wife and daughter liked this way more than I anticipated... no lunch leftovers for me
RecTeq RT-700 Pellet pooper
Weber Genesis 1000 LX gasser w/Grill Grates
Smokehouse Little Chief II Electric smoker
Thermapen ONE
MK4 Thermapen
ThermoPop
IR Gun
2 Channel Smoke Alarm
Green Mountain Grills Wood Fired Pizza Oven(use it on the RT-700)
Outdoors person(Hunting deer & waterfowl, backpacking)
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
A different twist on something I've cooked many times, shrimp scampi. Normally, I'd have with a pasta or brown rice. Tonight I had prepared some Trader Joe's Fried Chicken Rice. Cooked the shrimp as I would normally do. I then added the shrimp to the fried rice along with Toshi'sTeriyaki. Not too bad.
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