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Tacos!
Huh? Didn't I just post this? Nope, that was last night's dinner. This is this night's dinner. See, different?
Actually, I added some crema agria to these and used my own homemade pickled red onions. Divine. 
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We got some bark rolling!
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Creekstone Farms tri-tip over an oak fire on the Buckaroo. Served with Richard Chrz potatoes and lemon garlic green beans.
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Couple of recent meals... green chile chicken tacos, my usual approach: mix up EVOO, s/p, oregano, and slice & quarter a large sweet onion. Put the onions in a foil lined baking pan, and coat a BISO chicken breast and the onion slices with the mix. Onions in the pan, rack on top, chicken on the rack, bake at 350/175 over the onions until the IT is right. Pull/shred the chicken, load up the tortillas with it topped with some of the roasted onions, Hatch green chile, cheese, sour cream Super simple and incredibly tasty. (Note, I did dry brine the chicken in the morning, so omitted the salt from the chicken's portion of coating.)
Then last night, did a couple of "pork ribeye" chops from Villari, the Duroc pork line that I have been raving about for months.
They brand as "Prime", but of course that's just marketing. Nevertheless, their pork is outstanding, and Harris Teeter carries these, butts, SLC and BB ribs, and pork belly. Y'all need to try this pork if you see it.
Dry brined them overnight, then your basic sous vide que. Hit with garlic powder and pepper, then six hours at 140/60.
Patted dry, a light dusting of Uncle Chris's Extra Fancy, and seared over KBB, about 90 seconds per surface (thickness made it easy to get the edges too. No sear pics I'm afraid, happening too quick.)
Plated with fresh corn on the cob and string beans. An excellent late summer meal... we can already see autumn coming in the changing light, and feel it in the cool morning air.
Juicy, tender, incredibly flavorful. Just can't say enough about how good this stuff is, and it's very reasonably priced, only about fifty cents or a buck per pound more than the Smithfield standard pork they also carry at HT.Comment
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I can’t get enough of this cook. I’m having a ton of fun running the grill with just cherry wood. The aroma is amazing and I have neighbors stopping by to investigate. More proof of how BBQ brings people together. This is the best smoker deal I’ve ever gotten….$150 for a solid steel park grill. 1/4 steel and black matte paint. Great combo!
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Can't take credit fur this, but wanted to share for the locals. Khachapuri with basturma from Old Sasoon Bakery in Pasadena. Stupid good.
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I love me a good KhachapuriLast edited by Richard Chrz; September 4, 2025, 04:27 PM.
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Weber Kettle Ribs, you can see where one rack was against the other.
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After pressing 9 gals of apple cider, we’re on to pies.
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Dinner tonight was a n. y. strip steak cut from a Creekstone Farms prime strip loin and cooked on the Napoleon gasser with french fries (not pictured).Comment
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Just making sure the literalists among us aren’t confused ComfortablyNumb
Now, if someone could tell me why the pic is appearing twice and how to fix it, I’d appreciate it.
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Glad I looked in the freezer on Thursday and discovered this cut end off of a prime rib we must have had during the holidays. Dry brined and then rubbed with black pepper before cooking on the SnS kettle. Since I had the fire going I also roasted some okra from the garden. The total weight of the meat was about three pounds, and since it was only Kathy and I, the leftovers are going to become Philly cheesesteaks on Monday.
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Happy Labor Day! Fantastic weather from today through most of the week. This weekend college football is in full swing. Now, LSU at Clemson. What goes better with football? This.
Top row a local business maple syrup based sauce. Bottom, Frank's Hot Wing Sauce. Tomorrow surf and turf.
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A Saturday treat for dinner. Naturally leavened Chrzacos with a mozzarella base. My Chipotle blended ground chuck, romaine, mozzarella, tomatoes, onions, avocados, cheddar, sour cream, sriracha, and fresh cilantro.
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Chicken leg quarters (again!). Sorry, they’ve been $7.99 for ten pounds lately at Kroger. I had one vacuum seal go bad on a 3 pack of these quarters so they got bumped up to the top of the list.
2.5 hours on the Pit Barrel, with Apple Orchard Dust from Weavers. Hickory and Apple chunks for the smoke. Didn’t pay attention to how much charcoal I started with on the smoker so I ran hot (about 425) for the first 45 mins, before the temp settled down to 350.
Prepped and ready to go. Yeah I double hooked em.
On the smoker about 1/2 hour in.
Finally off the smoker and ready to eat!
Last edited by dpearce; August 30, 2025, 06:43 PM.Comment
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Panhead John, I know! They rendered out pretty much perfect! Saving one for my boss for lunch on Tuesday!
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