Our evening meal tonight mainly using things from our garden.
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Last edited by Richard Chrz; July 31, 2025, 07:38 PM.Comment
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“Blackened” fish tacos. And by blackened, I mean TC blended with smoked paprika and Penzey’s pasta sprinkle. Cabbage, avocado, RG caballero beans and heavenly hatch crema 58limited
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Another Vortex chicken breast dusted with Hardcore carnivore taco & fajita seasoning. I'm really getting to like this stuff.
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Looks delicious. I ruined some ribs with Hardcore Carnivore rub because of the high salt content, and threw the bottle away in disgust. Of course it was all on me--I should have known better. I knew it had salt as the first ingredient, but by the time I could taste the other spices, the salt was on overload.
I've had similar results with a few other brands like Kosmos.
Now I use rubs like those sparingly for flavorful dry brining and layer a no-salt rub over them for other flavors
Kathryn
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Just a simple pot roast with mashed red taters [skin on], gravy and green beans.
Dang it was good!
Browned the chuck roast
Sautéed yellow and green onions and some mushrooms
If you haven’t used Golden Mushroom soup in your roast, give it a try. Makes excellent gravy!
Ready for the oven…
3 1/2 hours later, no knife needed
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Friday night pizza! I went a bit off the rails….. an Alfredo style sauce (garlic and parm), sausage, spinach, fresh tomato, fresh mushroom.
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Honey Mustard Porkie Chops, Doo Dah, Doo Dah... Been quite a while since I made this old standby. Two honkin thick center cut pork loin chops dry brined during the day, then marinated in a simple mix of honey, dijon mustard, some vinegar, and pepper for about two hours. Then on the kettle 2-zone using Cowboy lump with grate temp of 325-350/165-175. They got to internal temps of 150/65 before I pulled them off and seared on the hot side. Served with half an ear of corn on the cob and some string beans. Simple but effective, and the flavor from the lump was excellent.
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Hot garlic and parm wings on the vortex last night.Comment
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Beef short ribs on my Webber kettle grill. I use the fuse method for my low and slow cooks. Been on for about 8-1/2 hours and meat is at 175. Corn on the cob, fresh green beans from our garden and potato salad to go along with it.
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Nacho, Nacho Man! I want to be a nacho man...
We have not one but two outstanding Mexican restaurants within a mile of us, and we ordered some take out from one of them a couple nights ago. They included a big brown bag of their in-house tortilla chips, which are really good, and we had plenty left for a pan of nachos with them as the base. Added some smoked pulled pork, shredded cheese, and Hatch green chile. So good. The chips had clearly been deep fried, and those oils made the nachos extra tasty, and the chips easy to eat. Yum!
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Last nights dinner.
First night in campground and I just purchased a hibachi. This is low $ doesn’t last forever equipment.
Brought back memories of camping and cooking with mom and dad and sibs back in the late ‘70’s.
Italian sausages on a bun. Don’t have a plated photo but I had one with fresh sauerkraut and one with pickled jalapeños. Chips and a Molson Canadian on the side.
All of the charcoal in the hibachi is from one full PBC chimney:
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We had our son and
his family over to visit, watch the Brewers game, (we won) and have dinner. Pork ribs were the requested item from the group so that’s what they got. I got a 3 pack of BB’s from Costco and tossed them on the Recteq. Easy Peasy.
I tried to take a nice family photo but the youngest grand daughter would cooperate and the wifey was NOT in the mood for pictures I guess. Oh well. The ribs were great and a good time was had by all.Last edited by Jfrosty27; August 3, 2025, 06:25 AM.Comment
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