Earlier I posted a new Ant's BBQ video featuring GW's BBQ in South Texas. One of their sides is honey butter cornbread. Intrigued, I found a recipe on lime that looked good. Then I decided that adding some Hatch chilies would be gooder so I did and it is in fact gooder. I wish it was more brown on top but it was done and I didn't want to dry it out. I brushed it with butter as it cooled but did not brush it with honey as suggested in the recipe.
Welcome to Smokin’ and Grillin’ wit AB, where we bring you mouthwatering recipes that will elevate your culinary game! Today, we’re diving into a classic Southern favorite with a twist: Honey Butter Cornbread. Get ready to indulge in the perfect combination of sweet, savory, and buttery goodness that will have you coming back for seconds, […]
Well, I've been super busy and haven't gotten too much interesting cooking. I made this Thursday, since I had a bunch of cabbage leftover from eggroll-in-a-bowl. This is one of my big Ikea bowls, so this was a double recipe.
This is based on Meathead 's deli slaw recipe, with the following modifications:
Sub ACV for the distilled vinegar
Added grated horseradish
Omitted fresh peppers
Sub ground celery seed for celery seed (I don't like whole seeds)
This was good, but not great. I give it a solid 'B'. It needed more acid and more salt. It was also very 'onion forward'. I will halve the onion next time. Aside from the onion breath, I've been eating a lot of this. I do like some slaw.
Here is from Friday night after a very rough week for the adults in the family:
Slaw, black beans, rice, grilled chorizo, farofa, grilled cheddar brat, and smoked cheddar. Cantaloupe on the side. Yum, so good...food can be such good therapy.
Too hot outside for me again today, I’m a whimp in the heat and cold. Lol
Braised short ribs, simmered the red gravy for 10 hours. Added in some handmade semolina pasta, some anchovies, a bit of reserved pasta water, topped with grated Romano, and some garlic butter broiled ciabatta slices, dusted with a bit of hard cheese.
Just something about Sunday’s!
Last edited by Richard Chrz; July 27, 2025, 06:59 PM.
Woke, we went to a coffee shop that we have always driven by, went in, and wife was disappointed in their food offerings, so we went up to Courageous bakery and had their Croque Sammie (each) and it was really delicious.
Wife went to her painting class, and I fired up the SNS for a boneless pork shoulder I got at Wild Fork. They had slashed it so deeply, I made a decision to open it wider and cook it opened like a book. Rubbed with a mixture of MMD, the end of the Pecanerry rub, and some of Meathead’s pork rub, the thought was faster cooking and more bark. Got the temp dialed in, with a chunk of pecan and one of cherry, and put the meat on the cooker:
Took the trash out, walked to 7-11 for my sports drinks, changed into my exercise gear, and went down to the bike. Got the speaker playing, got a bit loose, and headed for France. Had a goal to complete the Col de la Madeleine in 80 minutes or less.
Did it. Just. That was one hell of a climb. On the Tour de France this year, they did it with two other really tall mountains and 100+ kms of riding. Those dudes are just different.
Back to the cook:
Getting somewhere. Fire is holding temp, meat is looking good, smell is divine swine.
It was grossly hot and humid out, and sunny, too. Heat index over 100. Took my post-ride shower, recomposed myself, and checked the pork again:
I flipped it then, and opened the vents a bit. Did the crossword:
and the dinner hour had arrived and with it, the moments of truth:
and close up:
I made a quick vinegar sauce out of ACV, leftover rub, and sweet heat chilis from Flatiron. and finally pulled some pork:
Delicious.
and ready for sandwiches for work, tacos and chilaquilles.
Really pleased with the ride. Higher placement than last week’s Hautacam. I hurt myself on Tuesday, pulled or strained my left psoas muscle and was afraid I wasn’t going to be able to ride this weekend. I did a ride on Friday, and it seemed to square everything in my Jenga set of a body. Went hard for an hour yesterday, and felt good today. 1500 more feet this month for a 7000 m climbing month.
If I could do a big climb a day, I’d be a TdF rider. Tomorrow will be something shorter and less steep. Can only do about one epic ride every few days with recovery in between.
Peppers are starting to come in, so made a favorite snack for my son and I
Italian Long Hots stuffed with prosciutto and provolone, and braised in tomato sauce
Busted out the bold Ooni on Friday night but did a last minute change of plans. So we left the dough out and it turned out great. I took my son to see the better Cubs beat the inferior one and when we came back I decided to use that dough. These were pizza doughs bought at Kroger and they were fantastic. I bought a brick of cheese and shredded it in our food processor and used some new sauce.
I absolutely love my Ooni. I don’t use it nearly enough. I’ve had plans to pour a concrete pad in my back yard for my cookers to have a permanent home, but I haven’t found a reasonable/decent contractor yet. Once I do though, I feel like I will fire that thing up a whole lot more!
SWMBO demands more fish/seafood. So, I’m educating myself and working on it. This is a very French preparation of Vongole. Bucatini and clams from my favorite cookbook Suzanne Goin’s Sunday Suppers at Lucques. Every single thing I’ve made from this book is incredible. Lots of herbs and spices with the onion and fennel, plus clams, pasta, wine, butter, parsley, lemon and breadcrumbs. Delish. But CRAZY how much sand came out of these suckers! I purged them 3 times. Probably could’ve done it a fourth time. Anyway the best version I’ve ever had. Oh! And homemade spicy chocolate and strawberry ice cream. YOLO!!!
SheilaAnn Thank you! I think of and give thanks to you EVERY time I dip into it. Would that be something open to the public?? I’d love to go to something of hers!
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
So. I had chicken thighs ready to cook for this weekend. I "considered" putting them on the rotisserie, but figured if I just skewered them, I'd be digging them out of the bottom of the Weber at some point.
Thinking it over, I decided to order a basket on Thursday from OnlyFire and it ended up coming on Friday, in plenty of time for a Saturday cook. Plus it was pretty reasonable for stainless steel. About $36.00.
The thighs were left overnight in the fridge with Weavers Barnyard Dust.
I started the cook Sat afternoon around 2:30pm using hickory and applewood chunks for smokey goodness. Around 4:30pm - 4:45pm, everything was looking soooo good. I figured they'd be a little dark near the end of the cook, but I let them go to 190.
Juicy and delicious!
Locked and loaded:
Near the end of the cook:
SWMBO helped out with a side and although I would've grilled the corn, boiling on the stove was fine. And yes, that is the Champagne of Beers!:
The local Food Lion has a refrigerated cooler that is dedicated to meats for smoking. They started it during covid and that's where I get my tri-tip and pork belly when needed. They used to sell belly in 5 pound packages but only sell these monsters now. I asked the meat manager why they don't have the smaller ones any more and he said this is what they send him now. He mentioned they didn't sell much of the smaller ones and these big ones just sit in the case. I told him I wasn't ready to pay over $70 for it simply because I don't need it. He said come back next week, 2 or 3 days before that sell by date runs out and it'll be at least 40% off. Well, I did just that. I went back the following weekend and it was marked down to just under $40. So I split it in half, vac sealed one half for a friend that's going in on it ($20) and popped it in the freezer. The other half I used to smoke some pork belly burnt ends yesterday on the 22" Weber. Used Malcom Reed's recipe that always works well. My wife loved them and the girls at work got some today. These hit the spot!
Those look delicious!!!. Her in KY I am lucky enough that my local grocery store stared selling half bellies. The meat manager said that he is suprised at how fast they thay sold. They are less than $3.00 per pound.
I have made 5 Rashers of Bacon with another curing in the fridge. Malcom's "Pig Candy" is part of our weekly rotation. I hope the kids don't get tired of eating them. Between the price and the enjoyment of cooking them it has been fun.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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
A little wok this way tonight since it’s windy as all get out outside. Spicy shrimp with green beans and almonds - simple but really good weeknight dish!
Smoked Pork shoulder. I stopped the cook around 204 degrees because I wanted chunks with a little bit of tug, but not cooked to the level of shreds. Cherry barbecue sauce inspired by Tuffy Stone from his book (Cool Smoke). If you don't have this book on your bookshelf, I highly recommend it. Four bean salad from Costco and Reser's cole slaw.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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