Picked up some skirt steak tonight for some red carne asada - a spin off from what 58limited posted about on the new ArnieTex book. I didn’t make the specific red, I just used my adobo sauce and added in some orange and lemon juice. This was a short marinade, but it picked up some great flavor in an 1.5 hours! Charred some jalapeño to go with…freaking things were 🔥 🔥 🔥!!!
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Grilled T-Bone with sautéed zucchini and green beans from the garden. Nothing better.
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Grilled Hula Hula chicken last night. What to do with the leftovers? Hula Hula pizza of course tonight. Diced the chicken with lots of Hula Hula sauce. Got my Neapolitan dough finally where I want it, 66.2% hydration. The dough baked perfectly, I think my best ever texture and crispness. This is a 3 to 5 day dough.
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A little tri-ip, >2#. Roasted green beans. Baker dressed at the table.
I do this local gift box thingy to support local LBC makers/merchants. This round one item was from a butcher shop and I picked up, the small tri-tip. He said it was prime. Uuhhhhh…… sure. Dry brined yesterday, rubbed with Santa Maria from Oak Ridge.Comment
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Not meat or BBQ, but you gotta love the PNW in the summer. That’s 16 just caught Dungeness crab taking their final swim
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BKYDBBQ I’ve never had Blue crab. I’ve always wanted to try them. Don’t you eat them whole? Shell and all? -
swartzster after they shed "molt" they are referred to as soft shell crabs and the shell can be eaten. Otherwise they are like most other crabs with a hard shell that is not edible.
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2nd time hanging STL ribs in the OJ Bronco today. Started the cook in a thunderstorm. Hung them for about three hours then another 1.5 hours wrapped in butcher paper then held for a half hour. Temped at 200+ F so they were nearly fall off the bone tender. I used killer hogs bbq rub.
Jalapeño poppers for an appetizer and grilled long-in-the-tooth asparagus for a side.
I used a new bronco triple grate for the sides for the first time (I was gifted it ) which is neat but poorly made - it isn’t shaped right and doesn’t stay together well. But it worked. Family liked the ribs better wrapped than when I hung them PBC style for the entire cook a few weeks ago. I’m learning.
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Smoking a Boston Butt and a rack of BB Ribs both rubbed with SuckleBusters Meat Candy. I'm smoking on the Bronco using the OKJ Triple Grate DrJimmy2112
Attached FilesLast edited by Purc; July 20, 2025, 08:35 AM.Comment
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Purc Did you have trouble getting the ring to fit properly. Mine required a fair amount of bending and still isn’t right.
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Armadillo Pepper BBQ is a YouTube channel I like to check in on every once-in-awhile. He often has some creative and interesting dishes. One of them recently caught my eye, Chili-Citrus Pork Tenderloins: https://www.youtube.com/watch?v=UgO73ZPV35g
(Viewer Discretion Advised lol....he routinely calls the tenderloins 'loins' several times in the video. If you are sensitive to that, as I am, it will drive you batty.)
I basically followed his recipe. I dry-brined two tenderloins overnight then slathered the marinade on them: chili powder, cumin, garlic, Mexican oregano, brown sugar, black pepper, grapefruit juice, and avocado oil.
Here's the tenderloins hanging out while I get the kettle going.
On the kettle we went with some post oak until we hit 140 F internal. Usually when I do tenderloins, I'll do them direct to get a crust, then finish indirect, but due to the brown sugar and grapefruit juice used here, I did the entire thing indirect. The color still turned out fantastic.
While these rested, I finished up some hash browns. (Yes, it is that popular Simply Potatoes brand you see at the store. They take about twice as long to cook for me as the package suggests for whatever reason.)
Our tenderloin.....
And plated up. I drizzled some sriracha-mayo over the job. Lovely color contrast.
This was good, but not as awesome as I was expecting. I tasted no citrus at all. Some zest or citric acid would have worked better. Once the water in the grapefruit juice evaporated, there would be very little essence-of-grapefruit left.
The "char" of the caramelized sugar was quite nice. Might need to incorporate a little sugar in my rubs going forward.
The chili-side of the marinade was flavorful, but because it is a paste made of powders, there is a mild "gritty" feel to it that I didn't quite care for. Perhaps my paste was too thick and I should have used more juice and/or oil to thin it out.
I kinda want to revisit this dish.....it does turn out really pretty.Comment
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PGH_RAM You know, you might be exactly right. I was wondering about the choice of grapefruit, but they very much might have been going for a naranja agria vibe.
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Yesterday’s cook. A light cook due to rain and threats of rain, plus I was damned tired.
Shrimp were marinaded in EVOO, lime juice, Tajín, herbes de Provence, and garlic powder. Skewered up in tight fives and fours, seared quickly on the SNS Kettle, 3 minutes on side one, 2 on the second.
plated here with texmati rice, and wife’s sauteed green beans with sun dried tomatoes. I finished my rice with tamari, wife did hers with butter and this chili oil she got at a restaurant, a Mexican condiment they didn’t have the menu, but when she asked the guy at the restaurant if they had anything that was “hot, not white folks hot” he had just the thing.
I was tired because I did a ride on my bike in the basement out of the Tour de France.
eight miles of going up a mountain. And the. I rode down it, and around a bit and won a sprint over everyone in the app from the past hour.
so, a good day.Comment
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First crack at smoking a turkey breast. I liked it but Lisa thought the rub was too spicy. But she is a white bread and mayonnaise kinda gal, so whatever.
The one big mistake I made was not checking the sodium level on the package before putting the rub on. I used standard SPG and added onion powder, smoked paprika, and chipotle powder. Next time I'll skip the salt in the rub. I didn't taste the excess salt until I dipped a piece in the juice. That's when it became a salt bomb. Lesson learned.
Other than that it was a straight forward cook. 275° on the LSG pooper for 2 hours, then wrapped and finished in a 325° oven for a finished temp of 160°. I did use a water pan for this cook because I was really worried about drying out a boneless skinless hunk of white meat. There are also two racks of ribs on the smoker, but that's for another post.
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DaveD Thanks for the info. I do order from WF so I'll try that next time instead of the Butterball. I'll also have to try running the higher heat. One of the great things about the LSG pooper is that it will give you good smoke even at higher temps. That's something my old Camp Chef pooper couldn't do.
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Threw a couple of racks of St. Lou's on the LSG pooper along with the previously mentioned turkey breast.
The rub was a new one for me, and might just be a new favorite. I'm not sure, and the bottle doesn't mention anything, but I'm pretty sure this is the rub from Chef J's BBQ in Kansas City. Chef J's in my limited sampling had the best ribs in Kansas City, so when I spotted this rub in my local hardware store I grabbed a bottle. If you happen to stumble across it, I recommend you give it a try.
Unfortunately for this post, but good for my neighbors, only one rack made it in the house. The second one got split between them. I have really nice neighbors, so I consider losing a rack of ribs to them a win for me. Had I been just a little bit smarter I would have handed out Lisa's rack that was wrapped for the last hour and not the one that ran naked the whole time.
The rack that made it inside was finished with Blues Hog Original. The meat is very tender and falls off the bone with very little effort. Not my preference, but it wasn't supposed to be my rack to eat either.
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Today’s pulled pork. I started with (2) 9-pound boneless butts. This is definitely delicious!
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Last night did another round of pollo sabroso, and this will be the last I make before I remix new batches of salt-free sazon and adobo. I need to control the salt separately on this dish, it's too easy to get too salty. This time around was one such, just on the edge of being too much on the salt. But so delicious, it could be overcome
Mixed up some AC vinegar, soy sauce, adobo, sazon, garlic powder, and oregano and marinated four BI/SO thighs for a few hours, then got them on the SnS kettle 2-zone, using the new-to-me Cowboy lump charcoal I came by recently. Took a bit of fiddling to maintain temp with the new fuel, having never used lump before, but it wasn't a big deal. Seared the thighs for a minute or so as the final step before taking them off.
They picked up some great flavor from the lump, and came out looking gorgeous.
Plated with corn on the cob and zucchini. Muy sabroso.
My lovely bride went full elote on her corn:
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hoovarmin Dave, there are major corn fields all around the area we just moved to. Naturally, they stagger the planting, so that there is fan-freakin-tastic fresh corn available for a good long stretch, and we're getting to the peak here in the coming couple weeks. It's corn!!!
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I did a prime grade rack of beef plate ribs from Wild Fork today. Seasoned with Meatheads Red Meat Rub. Cooked on the Recteq at 250 for about 7.5 hours. Then wrapped in butcher paper and held for 2.5 hours in the kitchen oven on “keep warm”. So, so good. The best thing? There’s plenty of leftovers!! 😊
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