BBs with Famous Dave's Devil's Spit rub. Check out those flakes of red pepper. 👹
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hoovarmin Online pricing is crazy, so I bring back a selection when traveling up north. Menards is the only brick-and-mortar store I've found that carries the full selection.
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Wow....this looks like something I would absolutely devour! Those flakes and the final color! Just wow!
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Something simple...it was supposed to be deviled eggs, but my DD offered to peel the eggs...and well, we have deviled egg salad instead.
SheilaAnn got me inspired, using my usual deviled egg recipe I've been making since I was little....
Tastes like deviled eggs.
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Stuffed peppers in the pellet grill smoked for an hour then 30 minutes at a higher temp. I had more hamburg than I needed so they are a bit overstuffed.
I also had a few beef back ribs that I warmed up for lunch.
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Simple spaghetti with meat sauce (with massive amounts of Parm) can be super satisfying after a busy day.
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Chicken on the Bronco.
seasoned with Hank's K.C. Royale.Comment
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Fired up the summit Kama do and cooked salmon and asparagus on my plancha. I use this plancha so much more than I have used the one on my 22.
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Michael_in_TX it certainly has been loved up on. But I also use it like 3 times a week minimum.Last edited by Richard Chrz; July 9, 2025, 08:19 PM.
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Nothing really exciting here…but what was exciting was the Jenny in a Bottle rub that our good friend DaveD included in our Santa Exchange last year! Dang this rub is outstanding!!! added it to the grilled chicken breast and it was fabulous!
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Well, as usual…I’ve been busier than a one armed wallpaper hanger. I think I’ve been across the country 3 times in the last four weeks. Sheesh
Anyway, took most of last week off…and cooked pretty much every day. And, as usual, failed to photograph most of it. LOL
Still managed to get a couple.
Did some ribs on the kettle… First time using that for smoking. Definitely a different beast from my WSCG. But it worked. It seemed to settle in a bit under 250°. This was taken after they were attacked. ;-)
Also did some fish & chips…that turned out fantastic. But managed to delete those when doing a bit of “housecleaning.” Derp
So I’ll just have to make them again. :-) Did those on my Techef butane stove. Great little device, but it struggled a bit to keep up with the pace I wanted to cook. Next time, I’ll probably use the Control Freak…or perhaps both.
The next one is a bit of a cheat. (Read: I barely cooked. Soba noodles and that’s it.)
My SO wanted something like a poke bowl…or maybe a salad. So I made a poke bowl soba noodle salad.
This one is mine, which is why there’s no effort in plating. LOL But I pretty much forgot, yet again, to take a pic or two when the important ones were being served.
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Cherry-smoked a small slab of pork belly last week for the 4th of July—came out juicy, tender, and packed with flavor. After letting it rest, I sliced it into thick bacon-style strips and tossed them into some eggs. Smoky, rich, and ridiculously good.
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I haven't made pizza in about a year and Richard Chrz has been posting his pizza experiments lately so I decided to get back in the game. Also, I went to a wedding in Couer d' Alene, Idaho at the beginning of last month - on my last day I was in Spokane with time to kill so I went to Iron Goat Brewing Co. and had several beers and a pizza with a sourdough crust, really good. I talked them into selling me some of their culture and that is what I used for this pizza (actually, they sold me a whole dough ball in a pint deli container. I actually got it through airport security with no problems).
Deli style pepperoni and my home made Italian sausage with shredded mozzarella. I made the sauce with a can of San Marzano tomatoes doctored with garlic, salt, and a little oregano and basil. Turned out really good. The crust was perfectly crisp on the bottom but tender and chewy in the middle. Small but good rise with nice bubbles (no pics). It may have been too chewy, maybe I'll work the dough less in the first rise next time.
I started the dough at 9:45am Sunday, let it double in size (took 4-5 hours) while doing three turns and folds. Then I divided into 250g balls and put into the fridge. This pizza was made at 6:30pm or so Tuesday. Baked in my oven on a Baking Steel. Preheated one hour at 500o and turned down to 450o when the pizza was put in. Total cook time was about 8 minutes, turned 90o half way through the cook.
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Grilled up some ribeye caps and a SJUfeller Wagyu ribeye. All of it was fantastic! I love the smoke hanging in the air when I am getting the charcoal ready. Then there is that perfect light blue smoke that no one can get enough of.
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Leftovers were put to good use. Peruvian Cheesesteak. Spices and green sauce from Kenji’s chicken recipe. I’ll definitely make this again. Nice change from a burger.
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Oh that looks fantastic. I've always done Peruvian green sauce with chicken, but it looks amazon on that cheesesteak! -
Michael_in_TX we use it in all kinds of ways. Makes an amazing pasta sauce, great on fish, etc etc
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Toom garlic dip makes a great white pizza base. It’s intense. The ingredients are mostly garlic with a little lemon juice and salt. We drizzled EVOO, spread on the Toom like sauce, and topped with sautéed mushrooms, Parmesan, tomato slices, and mozzarella dots.
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We eat a bit of that in our house as well. I have a good friend who is Lebanese that turned us onto it.Last edited by Richard Chrz; July 9, 2025, 08:14 PM. -
Toom appears to be avaliable at Target here. I sent my wife the link and asked her to put on the next order. An order arrived today and another expected Friday. So, it could be awhile. Good chance I'll be in that area before another order is placed. I'll drop in. This looks like it could be applied to many recipes.
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did some baby backs for the fourth on the KBQ. Totally forgot to rotate the ribs and rushed them a little bit so there weren’t consistently tender. Still good but, some rookie mistakes… haven’t made ribs in awhile.
also did some surf and turf… fresh copper river salmon and some ribeyes. Only the grill pick cause these got obliterated as soon as we pulled them. Delicious!
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