Simple meal tonight, seared scallops over pasta with garlic and lemon olive oil. A side of Greek salad.
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My wife decided we should have ribs tonight, and since our son was with us we decided a rack of spares would come closer to feeding us than one of the baby backs in the freezer. Smoked it in the OG, one picture there and one on the pan to bring in. No pictures of plating etc, we were to busy eating. Naked except for MMD.
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Smoked a small thick slab of pork belly low and slow over sweet cherry wood and bold Jealous Devil lump charcoal. Held the pit steady at 200–225°F until it melted down the fat to perfection at 205°F internal. Brushed on a touch of smoky hickory BBQ sauce and let it glaze up beautifully. After a 30-minute rest, I sliced in—juicy, tender, and absolutely bursting with flavor.
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Well most of you have experienced the bliss of a S’more as a kid so tonight I give you the S’less! Just one marshmallow between two mint dark chocolate cookies! That was so good I’ll have another! So, do two S’less’s make a S’more? 😁😎
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The garden is starting to produce it's bounty so time for Pasta tossed with Vegetables paired with Grilled Tilapia.Comment
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I sacrificed a pack of chicken thighs to make a stock. Used Avocado oil to make a roux. The dish is more like the consistency I was looking for last time I tried to make a gumbo. I used chicken thighs and Andouille sausage (cuz my husband likes Andouille.)
I am supposed to be off of the starches, but I really wanted some Louisiana in me belly these last couple weeks.
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Searing off two pork chops in CI that were cooked sous vide.
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I found a couple nice choice Tri-tip roasts at Sam’s club last weekend. Cooked sousvide for 6 hours at 131, then ice water bath for 20 min. Lump charcoal for the sear. After chilling, there was time to get a very nice sear without going over the sousvide temp. Served to a group of ladies that my wife meets with monthly for dinner.Comment
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Doing Brisket this weekend, went to Sams as they opened this am. Found some markdowns.
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Well, yesterday about 3pm I could smell my neighbors pellet smoker running, and it made me CRAVE something off the grill. Yvonne has been basically slaving away at my daughters from 8 to 5:30 every day the most couple of weeks to help her with the newborn and the other two girls, and I felt would enjoy a nice meal.
So, steak and shrimp were located in the deep freeze and put out to thaw. I found a nice hunk of ribeye cap (spinalis), harvested from a prime rib last December, and some Argentina Red shrimp, wild caught. Performer got the nod for this cook.
Seasoned the plate sized steak with Uncle Chris and a drizzle of EVOO…
I chose to do a front sear over a half chimney of B&B briquettes in the SNS.
After flipping the steak for a few minutes it went indirect, until the thickest part was a nice 125F (for me), with the thinner portions hitting 135-140 for Yvonne…
Once the steak was done, on went a dozen nice shrimp, drizzled about 30 minutes earlier with lemon and EVOO and seasoned with a blend of rosemary, garlic and salt.
My plating - sweet potatoes ala science oven and a salad rounded out things…
And a closeup to show that nice finish on the rare side of things…
Even with Yvonne’s steak at med-well we both agreed this was about the most tender piece of beef we’ve ever eaten.
Dinner ended up shared with a 4 year old, while her 2 year old sister slept after a tooth extraction, and the newborn and her parents were at the hospital due to aspiration that happened while spitting up. The girls ended up sleeping here and are still here in fact! The 2 year old perked up about 8pm and went crazy playing, and ate mac-n-cheese and popsicles.
Always crazy around here, so I just gotta roll with it….
Peace out my BBQ brothers and sisters!
JimLast edited by jfmorris; August 15, 2025, 11:08 AM.Comment
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Great looking meal Jim! How do ya like that Uncle Chris’? -
Panhead John I like the Uncle Chris. Think it’s my go to steak seasoning now, and it’s pretty darned good on burgers too.
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Had some nice Merguez Sausages for lunch. Cooked them over B&B briquettes on my PK Grill. My lovely wife sauteed some onions and peppers, and we ate them on H-E-B tortillas. (I stock up on H-E-B tortillas when I am in Texas.)Attached FilesComment
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hoovarmin yeah man! We are physically so isolated from most of the world’s cuisines, despite our vast immigration. And the immigration we get tends to be over represented from a specific region of any particular country/culture so we miss all kinds of goodies. 🙁 -
HEB! HEB! (Great....now I'm turning into HawkerXP )....
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Pit Beef!
I made it today, for a picnic tomorrow.Attached FilesComment
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I'm getting busy with some other life things and don't have the time to post as much, but here is tonight's cook, plus a bonus from Monday. Today, half a boneless ribeye roast, about 1.6 kg. Similar to one I posted earlier this summer, same technique.
This is just before a two day dry-brine, rubbed with my #1 beef rub:
Kamander, lump charcoal, 230F (Inkbird controller), some mesquite chips, indirect heat. Just before lid-down:
Once I hit 120F internal (average of both probes), I cranked it up to 450F+. Here we are once we hit 130F internal (average):
Put some baked potatoes on about mid-way through the cook. Results were okay, but potatoes don't do as well starting at the lower temperature.
The kids helped make the pao de queijo (cheese bread):
Slicing the roast:
Plating:
Not shown: blueberries, green salad, strawberries, melon, and mango. Delicious all around.
Served with this:
This wine needed a while to decant....came into it's own after about 90 minutes.
One of the family decided to not show up to dinner, so too bad for them.
Bonus cook:
DW and DS were on the road checking out colleges, so DD and I made and ate this on Monday:
Chicken/mozzarella tortellini, red sauce, Italian blend of cheese. Simple, delicious, and filling.
I won't be posting much, if at all, for a while, but I'll be checking in to keep an eye on you all. My pit membership just renewed, so you can't get rid of me that easily.
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