I picked up a gorgeous picanha from the butcher and was looking forward to cooking it this weekend. Rather cooking it whole I cut it into steaks. It was even better than I hoped. Some veggie type things shared the plate.
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Keeping with the spirit of the Hatch Chile Festival 2025!!!! Green Chile Chicken TACOS!!!!!!!!!!!!!!!! These were dynamite! The roasted green chile stood out so well, paired with the onion and red pepper. And these corn tortillas I picked up from the local grocer were excellent!!!
Cheers!!!!!
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Decided to try something different with some cabbage tonight. I like chorizo sausage, and I like cabbage. Decided to mix the two of em together….and it works!
Also blackened a pork chop and had some homemade pintos. Blackened pork chops are great, highly recommended! Louisiana brand Blackened Seasoning is the best I’ve found. Hate to say this cause I love the guy, but I like it better than Paul Prudhomme’s…..[ducks beer bottles].
Last edited by Panhead John; August 30, 2025, 08:30 PM.Comment
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A son, a daughter, and four grandchildren are here this weekend. Smash burgers and hot dogs on the griddle for lunch, and a rack of spares and a rack of baby backs for dinner, but not a single pic of those. BUT, I did get some pictures of last night's pizza. Three pies, cheese for the kids, pepperoni, sausage, black olives and mushrooms for adults. The little pie is for our daughter who needs non dairy cheese. Sourdough crust, a quick version I can make in about eight hours. Baked on stones at 500 F.
Obviously we used the good China for the occasion!
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Big Glory Bay king salmon on the Buckaroo. Served with an eggplant risotto.
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I bet that risotto slides down good with the eggplant helping it along. Looks like a tasty way for me to sidle up to eggplant once more. Thanks for the inspiration.
Nice-looking meal you've got there!
KathrynLast edited by fzxdoc; August 31, 2025, 07:04 AM.
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Another rousing rendition of Rita's Fajitas, this time using about 12oz/350g of tri tip I made via SVQ not long ago.
First sauteed some mushrooms in a dab of smoked wagyu tallow, then added the sliced green, red, and orange peppers I'd had marinating for a few hours. Cooked those down and added the chunked up tri tip that I reheated in its vac seal via sous vide, heated through, and et voila.
Loaded onto flour tortillas and topped with shredded cheese, sour cream, Hatch green chile, and guac. Didn't even attempt to pick it up, went directly to knife and fork...!
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That first photo looks like a drone view, DaveD .
Tasty-looking grub!
FWIW, I like grilling the sliced peppers and onions on the gasser in what I call my RonB grill basket, since he inspired the purchase. I spray 'em with oil, sprinkle with fajita rub (homemade or Spicewalla brand), and when they're lightly charred, I spritz them with lime juice.
Thanks to your tasty photos that got my taste buds going, I'll be grilling up some fajitas this week.
Kathryn
P.S. Here's a photo of my RonB's-inspired Grill Basket. Works grate (
). Got it at Amazon.
Last edited by fzxdoc; August 31, 2025, 06:55 AM.Comment
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When you lose the handle, a pair of slip joint adjustable pliers will work...trust me. -
DaveD no marinade or they may not char as well due to the watery component in many marinades. We like them crisp tender, so they don't take long. I just spritz them with some EVOO and toss well with the rub before dumping everything in the basket. I don't do mushrooms, but I imagine they'd do fine in the mix. If you're concerned you could always start them first. A rub, char to crisp tender plus that lime spritz after they're taken off the grill is the ticket for our family.
K.
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Good looking chicken, but skin was too tough to eat, shoe leather.
Smoked it too long at 200*F with super smoke, then finished to 155*F, internal at 150*F.
Tast was there, used Meathead chicken seasoning.
I trying to achieve bite through skin and the fat rendered.
see How to Smoke ChickenComment
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I was at Whole Foods (I have a gift card). On the case they had picanha, but they labeled it coulotte. Oak smoke Santa Maria rub, white oak. Creamy spinach and a little baker. I went easy on the sour cream. 🙄 oh and I trimmed so of the fat off and threw it on the coals. Practically a game changer!
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From a 1999 Betty Crocker booklet- Grilled Parmesan Turkey Burgers.
1 lb. ground turkey, 1/3 cup grated parmesan, 1tbs chopped chives, salt, pepper. I added ¼ cup bread crumbs and 1 egg as they were not holding together being pressed into 1/4lb burgers. Then let them set overnight for the flavors to meld.
Cooked direct on the Lodge Hibachi. The burgers were topped with grilled foil packet red onions, BBQ sauce. Fries and a pickle for the sides.
#bettycrocker #Butterball #kraft #kraftsauces #pickled #claussenpickles #kraft #claussenpicklesofficial #LodgeCastIron #kingsford #Pwtallahassee #pigglywigglysouthtallahassee
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We invited my mother in law over for a Labor Day cookout. Fired up two Webers today, filled the 26 up with chicken, and my Lodge Carbon Steel paella pan on the summit for my potatoes and carrots. such a beautiful night outside.
Last edited by Richard Chrz; August 31, 2025, 06:38 PM.Comment
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Iberico spare ribs on the LSG pooper today. Easily some of the best ribs I have made recently. Rubbed them with Chef J Oink rub and sauced them with Blues Hog Original.
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Made pan pizzas tonight using dough from Publix. One pepperoni, the other pepperoni and Kalamata olives.
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I know I said I wasn’t planning to cook this weekend…. But, yesterday morning (Saturday) SWMBO approved a freezer dive for steaks, and I dug out a couple of nice NY strips. We refused to leave the house yesterday, so made do with potatoes and some hominy from the pantry.
A half chimney of lump in the SNS insert in the kamado ended up hotter than expected, so I had to raise the steaks a little higher above the fire!
After a front sear I finished indirect. 125 for mine, 145 for hers….
And finally, my epic plating..
Tomorrow I plan to do smash burgers for Labor Day, and float in the heated pool between lunch and dinner burgers….
Hope everyone else is having a great weekend!
JimComment
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