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**jfmorris** · July 22, 2025, 08:57 AM

Well, when you are on day 18 of 24/7 care of a 4 and 2 year old, you learn to make quick simple meals you know they will eat. Last night was chicken and rice, which they love at the Mexican restaurants around here.

So, I grabbed some boneless skinless thighs and some of that "thin cut" Purdue boneless skinless breasts - which was great, as they cooked fast without drying out - and hit the grill with some Meat Church fajita seasoning. Sliced up and placed on their plates alongside some white rice that I cooked with Saizon seasoning (turns the rice orange mostly), with some melted cheddar and monterey jack stirred into the rice, and they were happy. If I had done a true Mexican rice recipe and added veggies, onions, etc, they would have spent all their time picking stuff out that they won't eat...

No pictures except a quick shot out at the grill...

Kiddos ate breast meat with their cheesy rice, while Yvonne and I ate thigh, with salad and rice (no cheese for us!). No veggies for the kiddos last night except watermelon. Does that make me a bad grandpa?

This was one quick meal! Minute rice that sat in a pot for 5 minutes, with the Saizon seasoning stirred in, and 8-10 minutes outside at a preheated grill. Easy peasy, extra cheesy!

After dinner I was instructed to take them out and swim, and wear them out. So to give Gigi (Yvonne) a break, we swam from 7 to 9, then in for a bath, story and bed. Then to bed for me as well, haha!

**theroc** · July 22, 2025, 11:49 AM

Had our nephew and his wife and children over for dinner last night. Cooked two boneless pork loin roasts sous vide and seared on the plancha on the Weber gasser. Served with a porcini marsala sauce.

**Mosca** · July 22, 2025, 05:26 PM

Pulled pork sandwich, corn, habanero coleslaw.

**hoovarmin** · July 22, 2025, 05:28 PM

Cheesy Shrimp Tacos, kind of barria-style. I marinated the shrimp and cooked them in the carbon steel pan, leaving the oily marinade in the pan and threw the tortilla's down on the seasoned oil. I'm gonna keep this method, it worked!

**JCBBQ** · July 22, 2025, 05:48 PM

Bet you didn’t know the integral ingredient for pesto was a dirty martini! Picked the basil from my garden. OMFG my entire house smells heavenly. Fresh basil is so incredible. Speaking of incredible, that “sushi grade” salmon was tremendous. Slathered some tarragon Dijon mustard on top with panko. Quick sear then into then oven at 500F for about 2 mins. Tomato’s from the garden. What a glorious meal.

**jfmorris** · July 22, 2025, 06:52 PM

Well tonight was a last minute cook of smash burgers with the Sam’s Club prime rib sliders. The goal was swimming with kids and grandkids, but rain and lightning canceled the swimming plans, and I raced to smash some burgers, with rain hitting the griddle as I was scraping the last few burgers off the griddle….

Just one pic of some of the 18 smash burgers…. Right after the scrape and flip, and before cheesing.

But alls well when 2 year old cousins get to play together - even if it is inside instead of the pool….

**Michael_in_TX** · July 22, 2025, 07:35 PM

It has been forever since I've done a steak on the grill (at least one not meant for tacos). A few weeks ago I got an amazing deal on some Prime NY Strips so I defrosted them overnight.

I also was able to finally try Bolner's Uncle Chris' Gourmet Steak seasoning, which I know several on here really like. It was $2.36 at HEB, which given that premium rubs (Meat Church, etc.) are all at least $10, this was quite nice.

Here are the steaks dusted up. I wish I had dry-brined these, but the day got away from me.

I did the SnS reverse sear technique with the easy-spin grate. I like how rotating the grate 180 degrees after every one-minute sear keeps the grill marks from prominently showing up and gives you a much more even crust.

I pulled the steaks at 130 F. (I should have done 125 F. I forgot that 130 F is my pulling temp for flank and skirt, which I like more well-done than NY strips.)

While the steaks rested, I got some green beans going on the grill. These were coated in olive oil, more Uncle Chris' and some citric acid. I picked up the citric acid tip from Jamie Purviance in one of his Weber videos. The citric acid powder keeps the green beans relatively green and it also imparts a wonderful lemony flavor to them. Only takes about five minutes to get the green beans tender and to get a little char on them.

And here we are all plated up!

There is just something about steak cooked over charcoal.

I like the Uncle Chris' seasoning. Salt, pepper, garlic, some herbs, but what shines is that it has dehydrated butter in it. Butter on steak? Yes, please. I've noticed that some people have compared it to Meat Church's Blanco seasoning, which is SPG+Butter as well.

**MBMorgan** · July 22, 2025, 08:09 PM

Basic pizza in the Grilla oven. SWMBO’s “indoor oven” dough topped with sauce, fresh basil & mozzarella, black olives, onions, mushrooms, green bell pepper, and a bit of pre-cooked sweet Italian sausage. Cooked at 475Fx18min using Grilla’s Competition Blend pellets, then finished with EVOO and grated Parmigiano Reggiano.:

Still needs more tweaking but all-in-all, not too shabby.

**Elton's BBQ** · July 23, 2025, 11:53 AM

Roasted tomatosoup today..

**Ace** · July 23, 2025, 05:53 PM

I haven't made this for awhile, so tonight's the night. Texas Red Chili inspired by Certified Angus Beef.
I used Beef Cross Rib Roast which has a great beefy flavor. A grilled cheese quesadilla for the side and of course my favorite coffee cup.
Link to recipe at Certified Angus Beef:

Bold and Beefy Texas Beef Chili Recipe

http://www.certifiedangusbeef.com/en/recipes/Texas-Red-Chili

This Southwest-style Texas red chili features peppers and beef, no beans allowed.

**Richard Chrz** · July 23, 2025, 06:00 PM

I’ve been taking it really relaxed this week, no baking, have not even made pizza dough (will change that likely tomorrow).

Decided to make something other than some of our left overs.

Pan seared and baked salmon, side of brown rice seasoned with fresh thyme and homemade lebneh. I had also cooked some Rancho Gordo Garbanzo beans and added them to a salad with chopped kale and tomatoes from our garden, purple onion, sliced radishes, topped with some fresh lemon, garlic confit oil, & a bit of balsamic vinegar.

**sclawrence2013** · July 23, 2025, 07:06 PM

Halved a 6 lb chicken and hung it in the PBC. Dry brined for 2 hours with kosher salt, then rubbed with Simon and Garfunkel. Cooked just under 2 hours with temps in the mid to low 300's.

Didn't get any pics of the bird hanging in the barrel, but here it is after coming out.

Pulled the meat by hand.

Obligatory plate pic

Sauce on the left was Peg Leg Porker's version of Alabama white sauce. I'm going to have to order up a bottle of the Big Bob Gibson white sauce to compare it to the legend. The sauce on the right was Kosmo's Q OPX-1 sauce. It was a very sweet vinegar sauce and I didn't much care for it. I love a vinegar sauce, but this was a little sweet for me.

Overall, very delicious meal. I'm finally getting the hang of this PBC.

Scott

**jab688** · July 24, 2025, 11:00 AM

Cooking with Mr. Bean, Jim Bean today.
Old school leg quarters, smoked sweet onions, and BBQ beans.
The leg quarters were marinated in a watered down Jim Beam Smoked Apple BBQ sauce for 24hrs.
Smoked indirect with a large smoker box of apple wood chips at 350 deg F for about an hour. The BBQ Beans had a generous addition of the Smoked Apple BBQ Sauce and sweet onions added. The BBQ Sauce glaze was added at the last 15 minutes of cooking.
#teamchargriller #chargriller #chargrillergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #bbqpitboys #BBQPitBoysBigBendRegionofFloridaChapter

**Mosca** · July 24, 2025, 06:54 PM

Too late to start a brisket (hehe)… that’s what the vacuum sealer and freezer are for. Lotsa Meathead influence here anyhow.

Gotta start by caring for Mrs Mosca. She wants plain chicken, she gets plain chicken. The BGE is empty right now, though, and I’m not going to light fresh charcoal for one chicken thigh, so it gets the skillet.

Myself, I took the leftover brisket from the 4th and portioned it in pouches of 1/4 lb chopped and 1/2 lb sliced. Chopped is for sandwiches. I decided it would be pretty good with nacho cheese sauce! That’s not home made, though. It’s 50/50 Pace and Tostito’s.

Corn season just started! I’m a fan of the cut/nuke method. If you do this, be more aggressive with that cut than you think you should be. I take out the entire last row of kernels.

Condiments for the brisket sandwich. I decided on pickled red onions, cowboy candy, mustard bbq sauce, and Texas Dave’s Fiery Pepper Powder.

Toast that bun!

Chicken is looking good!

Aaaaand, on the plate. With habanero slaw. If you mix two flavors of soda it’s like getting a different flavor! The best thing about Dickey’s is the big cup.

Quick view from the deck of chez la casa de maison Mosca house.

The golden hour.

**Richard Chrz** · July 24, 2025, 07:26 PM

Simple is a great meal.

A friend had gifted me some venison back strap that has been staring at me in the freezer, and my wife bought some super meaty tomatoes…

SV Live Oak fire finish, tomatoes, a bit of incredible olive oil, salt, pepper, and fresh parsley from the garden.

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Show Us What You're Cooking! (SUWYC) - Volume 38, SUMMER 2025

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