Some breakfast tacos. Corn tortillas with leftover ground beef taco meat mixed in with some eggs seasoned with Tajín, a dash of El Yucateco, some onion, and cheese.
(I forgot how filling doubled-up corn tortillas can be. This is probably lunch, too!)
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
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, this cook, which started about 5pm Wednesday and ended about 2pm Thursday, was for my daughter, who was in the hospital for most of July with pregnancy complications, until she had her 3rd girl on July 28th. We had her 2 and 4 year old girls from July 4th until July 31st.
She had bought a butt a few months back for me to smoke for her, and I added another one to it, smoking two 8# butts - one to feed them this yesterday and through the weekend, and the second portioned out and vacuum sealed for easy future meals.
Only photo was near the end of the cook, when I opened the kamado to probe things, after both alarms hit 195F.
Interesting thing about this cook - the butt she bought at Food City - her grocery store - was much fattier and had more waste than the Sam's Club butt I bought. However, it had much redder meat than the one from Sam's, which had more white meat. Go figure. They both tasted good! The cook has to sample as he pulls the pork after all...
I ran this cook at a solid 225F, mostly as I did NOT want the butts I started at 5pm done until at least mid-day the next day. Timing worked out well. Butt's had a couple hours in foil in the cooler before I pulled them, giving me time to whip up a batch of home made gluten-free Mac-n-cheese to go with it. Topped off the meal with a salad. And I delivered! And Yvonne and I ate a token plate with them last night....
Last edited by jfmorris; August 9, 2025, 09:46 AM.
Grilled okra. I slice okra longways and brush with some olive oil and use whatever rub is around to season them. Keep an eye on them, they don’t take long. Doesn’t come out slimy.
Daughter’s Last Meal request: Steak Frites. Made some green salt -lots of rosemary, a little sage, lemon zest and garlic. Super good. Plus, ya can’t send a Jersey Girl off without some tomato and mutz. She also requested the kale salad - made with an anchovy dressing, piquillo peppers and pine nuts. The compound butter was unnecessary…gilding the lily, as they say.
Looks perfect. Honestly, when your first sentence was "last meal" I did a double take. Then your clarification later on. Off to college I summize. And I know Jersey Girl, as of today I've been married to one for 52 years. Passaic was our home until 73'.
Naturally leavened cracker thin Chrzizza Special: Italian sausage, onion, green olives, and pepperoni. Baked in the Gozney, so good. I will put up more details soon of this bake, as it was another step in testing various percentages, and considering others processes as well, this has a lot of Kenji in it, with at least two modifications, and the gozney, not home oven, so it needs to be redone in a home oven, but I think this pizza bakes so amazing at 600 - 650, not sure I will feel the exact same way when I do it again, but in a home oven on a steel. The Gozney has spoiled me a bit,
Last edited by Richard Chrz; August 8, 2025, 07:02 PM.
I’ve had a serious craving for beef lately so I bought some outside skirt steak and made fajitas. Afterburner Fajitas to be precise. Seasoned the meat and let it hang out in the fridge for a few hours before cooking the meat, fajita veggies, and warming the tortillas on the charcoal chimney. Served with a corn salsa, avocado, and sour cream. Let the weekend begin.
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
I guess I should mention the amazing Italian market we visited today in Treasure Island - Mazzaro’s - an amazing food market that sells everything! We went in just to see the store and then if something inspired us, we would get it for dinner! Which was so easy! Ha!!
Antipasto - charcuterie board of some amazing meats and cheeses along with a few crackers and a wonderful fig spread!
Primi - pasta a few ways - there was a caccio y pepe ravioli for some, along with linguini that was served with a truffle Alfredo sauce, vodka sauce as well as a clam sauce. Antipasto was outstanding!!!!!!!!
Secondi - roasted yellowtail snapper served with a chimichurri sauce, probably the best fish dish I’ve ever had! It was outstanding!! I’ll make this again somehow in New Mexico, our land locked state nowhere near fresh fish, but I’ll make it work! I didn’t get a plated photo with the chimi, but man this was outstanding!
Dolci - which we’ve yet to have, will be figs, sweet jam spread and cheese, or some ice cream
dang this was good!!!!!!!!!!!!
Ready to prep - all that was needed was to cut the fins on these!
Prepped and stuffed with basil and lemon.
And roasted for 30 minutes ( we wanted to grill but the storms have been crazy this week! So stayed in doors!)
barelfly oddly I had more access to "fresh" ocean fish in CO than I do here in NC. I would suspect there's a vendor somewhere in your area that has access to whatever supply chain they were using in Denver, just gotta find it.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Woks of Life Beef Lo Mein recipe, sans the red bell pepper that would have made it much prettier to look at. I've been cooking a lot of Lo Mein lately because I ordered the noodles thinking that I was ordering a 4 pack but ended up with a giant box of them. Good problem to have!
Knocked out 4 smash burgers today. Used my cast iron drip ’n griddle pan on my hot box, worked just as well (of course). Haven’t done burgers in a while, fast and fun cook.
Grilled Lamb chops with Chimichurri sauce. Roasted beets from our greenhouse topped with goat cheese and reduced Balsamic vinegar. Also a side of brown Jasmine rice. I always start the chops on the flat bone side for about 7 minutes then it's just a quick sear on both sides. They always come out moist and tender.
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
Today we hit the fish market at John’s Pass and picked up about a 3lb Red Snapper and a smaller Mangrove Snapper with the intent to make it easy. so….. TACOS!!!!!!
just simple salt and pepper on the fish and skillet cooked on the Disc-It. We had a few options to go with - Mango salsa, chimichurri or crema. I went with Mango and Chimi, which was perfect - actually like the mango better, but there wasn’t much of that left. One last day of vacation, but that will be spent at a restaurant they enjoy visiting and wanted to take us to. So enjoyed the fish tacos today!
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