See above post
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I did Chicken Al Pastor for the first time. I used boneless skinless chicken thighs. I gave myself a Trompo with multiple skewers of varied lengths for Christmas but had not used it until this summer. So I put a 2" thick ring of pineapple on the bottom then a layer of the thighs, then a 1 1/2" thick pineapple ring, another layer of thighs, another pineapple ring another layer of chicken thighs. Then a final ring on top. (I cut a smallish pineapple and reserved the top for this.)
My CC Woodwind pellet pooper.
Chicken, pineapple and Al Pastor sauce from scratch.
I think I made the sauce too thin!
Definitely too thin.
Ready to slice!
I like this look with the pineapple top! SWMBO gave it her seal of approval.Comment
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Poke Bowl is always in rotation here at home. This time I used albacore.
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Baby back ribs. Killer Hogs TX brisket rub. 225° for 3 hours, then wrap in paper and let ride at 225° for another 2 hours. Lovely!
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Visiting friends in the Treasure Island area this week and our first dinner was fresh grunt fish! And…you know me…these were turned into TACOS!!!!!!! Although i didn’t grab a plated taco photo…so it didnt happen but I did get a photo of the grunt as we just finished off the fish fry (CI skillet on the disc-it cooker). These were outstanding tacos! Grunt served with a mango onion salsa with avocado and sliced cabbage. Good stuff!!!!!
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Made a pot of chilibeans with pork. I smoked a small pork belly the other day, and included leftover pork chop meat from the uber thick chops I did a few days ago, plus the meat from three baby backs ribs left from another cook. Ended up with right around 2lb of cooked pork to go in the pot - I also had some smoked pulled pork on hand, but ended up not needing it.
Chunked up the meat, heated it up to get the fat rolling from the belly, and did my usual pimped-up Carroll Shelby mix, adding Hatch red chile powder and green chile. Made a pot of RG Domingo Rojo beans to add in late.
It came out SO good! Rich and earthy, and loaded with flavor. Highly chunk intensive too, just like we like it. Requires not one but two pinky shots
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I usually scroll from the bottom of the feed and go up. As soon as I saw that fancy pinky shot I knew it was yours lol. Damn that looks tasty DaveD ! BTW, Carroll Shelby's chili mix is my go-to as well for weeknight chili (with a couple custom adds). -
Hulagn1971 Hey, I have a reputation to maintain! Shelby is my go-to for all chili now. I see no point in trying to come up with a spice mix of my own. I am a little chagrined that I use only the main pack, never the cayenne or masa (I use red chile powder for heat and my chilis never need thickening). It's always fantastic.
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Offered out Dino ribs yesterday, in total 4 racks, and snuck a rack of St. Louis cut spares in there as well. Never had pork ribs cooked in 4 hours before, but yesterday these got pretty hot by poor planning of mine, I tented them in some foil and held them in my oven at 170 for 2 hours, since I held them so long, I brushed them with a mixture of lard and butter, and wrapped them in the foil I was tenting them with and held them for another 20 minutes. They turned out incredible.
i did not get a taste of the Dino ribs, but the messages coming back were all positive. I did up a huge pot of Good Mother Stallard beans and some long pan ciabattas to go with them.
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I made a couple of these for 2 of my grandsons. It's a go to for them. I've named them hamdog. I know there is a hamdog recipe that is hotdog and hamburger. This is string cheese wrapped in ground beef, 80/20 in the form of a hotdog. Thrown on the griddle. It's a real mess on a grill. If I'm in grill mode they're done in a pan or grill mat.
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Country style ribs marinated in Dales, smoked with a large smoker box of hickory, grilled indirect for 2 1/2hrs at 275-325 deg F. Hasselback potatoes seasoned with Fresh Success potato topping, and cheese squash for the side.
#teamchargriller #chargriller #chargrillergrills #kingsford #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #dalesseasoning #howdoyoudoyourdales #conagrabrands #Pwtallahassee #pigglywigglysouthtallahassee #bbqpitboys #BBQPitBoysBigBendRegionofFloridaChapter
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I asked Nan if she wanted stuffed peppers tonight. Then I went down to the garden to see what was ready and found a zuch that I hadn't noticed, and it got a little bigger than I normally let them get. I brought it into the house and asked her if she would prefer a stuffed zuch, and she said yes. I made a meatloaf stuffed with chopped peppers and onions for me., but forgot to take a photo.
Yet another non-rotating image...
Is there a way to rotate it here?Comment
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SheilaAnn I don't know much about cell phones so I wasn't able to relay that to him, but after some googling I found exactly what you just stated. I do everything on a laptop. I copied Ron's photo then edited it (rotated it) with M S Paint program, then reposted it. I can delete this one to clean up the thread if that will help... :-)
Edit: Not sure but he may be able to copy this photo and replace his with it, since he already ate his picture... lolLast edited by Ace; August 7, 2025, 07:25 PM. -
Thanks Ace. I just realized that the last time I tried editing a photo in my phone, it was an android phone. Editing changed the file type to something that was not compatible with this forum, and it wouldn't post here. I just tried with my Apple phone, and it worked, and posted here. I deleted it since there are already 2 copies here.
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This is not about another “salad”. It’s about the Heavenly Hatch Burger Sauce! 58limited
I mixed mayo, sweet relish and heavenly hatch sauce. Delish!
shreddy letty, tomato from my boss’ garden, red onion, brioche bun, SRF patty, Swiss cheese.
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Reverse-seared Denver steak with sauteed beech mushrooms.
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My buddy made Cacio y Pepe bites, a a recipe he saw on America’s Test Kitchen. No pasta used in these little bites of goodness, rather, tapioca pearls! He prepped these earlier in the week and froze them and then we fried them up last night for dinner. These little bites were bangers of goodness!
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I did a rotisserie chicken yesterday. I've done it a few times now, cooking on my Hot Box (see photos). Rotating that bird suspended in mid air, while fat and meat juices are dripping into the glowing embers? Yes sir! As all PBC owners know, this is a great way to cook that bird. I'm just a lil' late to the game :-)
I rubbed it with Malcolm Reed's Grande Gringo, and just mounted the bird on the spit, and got going. This smoker has a sweet spot at around 150° C / 300° F, so I just let it run like that, no fiddling or tweaking.
Nice coal (briquette?) bed
Yes, as you can see i added a yellow onion with some butter in two layers of foil. I had it cooking along while spinning the byrd.
Smoker humming along nicely
A little peek inside
The final product
Dang juicy, dang tasty! YT video here.Last edited by Henrik; August 8, 2025, 09:58 AM.Comment
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