Welcome!

**DrJimmy2112** · September 7, 2025, 05:38 PM

Sunday afternoon meal of chicken thighs seasoned with Gulf Coast Smoke Southern Belle seasoning, cooked on the Oklahoma Joe Bronco with foil wrapped ears of corn and butter.
Also, Friday night birthday feast with locally sourced beef rib roast cut into thick ribeye steaks for my daughter‘s birthday. Usually, I hunt the sales ads for meat, but we killed the fatted calf for that one! I seasoned them with Malcolm Reed‘s AP Rub (and extra coarse ground black pepper for the steak on the left for yours truly) and reverse seared them first on the Grilla OG then seared on the Weber Genesis using GrillGrates. I thoroughly enjoyed both cooks and meals!

**radiodome21** · September 7, 2025, 07:28 PM

Busy day so needed some fast and hot. Carne asada it is. Delicious. Flank steak from the butcher with homemade marinade.

**Michael_in_TX** · September 7, 2025, 07:32 PM

This cook started off not ideal and it is my own fault. I'm usually very good about cleaning out my Weber Kettle the day after a cook, but due to the insanity of the first two weeks of classes, I just skipped it for about a week and a half. When I went to get it ready for tonight's cook, the blades were absolutely seized shut!

I tried using a kitchen knife to go along the blade edges, but quickly realized that it wasn't the edges of the blades themselves that were stuck, but the center part on which the entire thing rotates. Just completely stuck. I even bent the handle slightly trying to get it all to move!

I then remembered that when I cook with my Vortex -- very high heat -- the blades are always significantly easier to move the next day, So I placed a few fire starters right on top of that center portion and lit them, hoping for the best. Thankfully, once they had burned out, the blades could rotate, albeit with a bit more force than I'd like. Perhaps I just need to do some chicken wings soon.

In any case, it let me go forward with my typical marinated pork tenderloin smoke-roast cook with post oak.

One thing I have been trying to do is up my sides game. I decided to give some acorn squash a try.....

The squash turned out fantastic and really complimented the teriyaki-marinated pork. What I did was take an acorn squash, slice off the end with the root, then slice the squash in half. After scooping out the seeds (which I plan to roast later) I brushed each half liberally with a mixture of equal parts melted butter and turbinado sugar along with some dashes of nutmeg. I then sprinkled the halves with a bit of salt.

Then went into my air fryer for twenty minutes at 400 F. (A conventional oven probably would take about 50 minutes.)

(Before serving, I cut each half in half, so that is a quarter squash above.) I was worried these would be too sweet, but they were perfect! And the turbinado sugar crystalized out during the cook giving a delightful crunch, almost like a finishing salt, but sugar.

Absolutely doing this side again.

(And perhaps my biggest accomplishment? The pork tenderloin and the acorn squash were done at the same time! That never happens for me lol!)

**Jerod Broussard** · September 7, 2025, 08:03 PM

Yeah, that is a small chuck roast. And yeah, this thing SMOKES.

**smokenoob** · September 7, 2025, 08:30 PM

Full moon on Continental Divide tonight so it was time to sacrifice some Royal Red Shrimp!

**SheilaAnn** · September 7, 2025, 10:09 PM

I went to HMart (our local Korean forward market). They have ribeye just a touch thicker than shaved to be used for Shaba-shabu. I made a version of a cheesesteak. Ribeye, provolone, red bell, onions. I used the baguette from their in-house bakery.

**DaveD** · September 8, 2025, 06:45 AM

See if I can get this posted in between server craters... Given the rising prices for beef, tried out a simple grocery store ribeye cook, couple of Angus Choice steaks at $19.99/lb, compared to 50+/lb at places like Creekstone and Porter Road (which, to be fair, sell Prime grade.) Wanted to see if it was "good enough" to scratch the steak itch.

Did my standard sous vide que, dry brined overnight and then seasoned with coarse black pepper and garlic powder. Four hours at 130/54, pat dry, dusting of Uncle Chris's Extra Fancy before searing. I'd hoped to be able to sear on a cooker outside, but the rain did not let up in time, so I used the CI on the stovetop and a dollop of smoked wagyu tallow. Sear could definitely have been better, but given the thinner-than-usual steaks, I erred on the side of caution.

Steaks were outstanding - flavor was great, no doubt zhuszhed up with the smoked tallow, and the ribeye was tender and juicy, and absolutely scratched that steak itch. Ironic that once I finally move someplace where I have not one but two great butcher shops nearby, I can't really afford to shop there anymore! Not until/unless I can pick up some post-forced-retirement income, which is tbd.

Plated with corn on the cob and broccoli.

**jfmorris** · September 8, 2025, 09:55 AM

Well, I was making a quick run to the Neighborhood Wally-World for a handful of items yesterday, and asked SWMBO if she liked the idea of some chicken or pork chops for dinner. She said "steak", and I just did a quick freezer dive and surfaced with two NY strips that were frozen last October.

Thawed for a couple hours on the counter and seasoned with Uncle Chris, and drizzled with EVOO. I went all lazy and fired up the Genesis rather than charcoal. Did a front sear on the flat of the Grillgrates:

Once I felt they had sufficient color on them I moved them to the other end of the grill for an indirect finish. I had 2 burners on, 2 off, on the Genesis. I pulled mine at about 130, and hers at 140-145, probing with the Thermapen.

I think the sear was sufficient. A few pats of Kerrygold butter melted on the steaks during the last few minutes on the grill...

While the steaks were indirect, I was managing to microwave potatoes and finish steaming a couple of artichokes to go along with them - one of her favorite things. I also made a mushroom gravy concoction in a pot on the stove, that went well on both potato and steak.

She only ate half her steak last night, while I finished mine. So now I gotta figure out what to feed myself today!

First world problems...

Jim

**jayjordan** · September 8, 2025, 10:28 AM

Fired up the PBC for first time in a while. Whole chicken seasoned with Meat Church Holy Gospel. Used my new Thermoworks RFX for the first time. Pulled chicken about 5 minutes after RFX probe hit 160. Thermopen probed at 165 in the breast and 185 in the thigh. Great flavor, very juicy. Sorry no pics from during the cook, doing multiple projects and forgot to take any.

**dpearce** · September 8, 2025, 11:45 AM

Wings and Ribs!

Well, it was just going to be wings, but I found out late Friday we would be having our neighbors over for dinner. I knew the wings wouldn't feed everyone, and I didn't have time to defrost any of the big items I have locked up in the deep freeze.

Luckily I found a decent deal on spare ribs, so that got added to the menu! Wings went on the Weber rotisserie, ribs on the PBC. Since my daughters said "not too spicy on the wings. dad!", I just used some Old Bay on them, but did make some homemade buffalo sauce for use on the side.

The ribs were seasoned up with MMD a couple hours before the cook. Used hickory and apple for the smoke on both the wings and the ribs.

We needed some sides, so I remembered a few years back I made a North Carolina style slaw which everyone liked. Some heat with red pepper flakes along with white and black pepper, some catsup, apple cider vinegar, and some salt. Nothing fancy, just mixed until blended. The recipe is from Steven Raichlen's BBQ U book, that I've had forever. It calls for just sliced cabbage, but I added some carrots and red & green onion to the mix for a little extra fun.

The bonus on the slaw sauce is that it makes very good sauce for the ribs as well. I left a bowl of it with a spoon next to the ribs and before I knew it, it was drained down to the last ounce!

I need better lighting in the kitchen. The pics of the finished meats look so much darker than they really were. For contrast, the picture of the wings on the grill was just natural light, and that's pretty close to the time I pulled them off.

Trimmed up! I really like having the extra meat. And cheaper than what a baby back was selling for right next to it, even.

Wings cooked up really well. Of course, I had to babysit, since this the first time I've done wings on the rotisserie.

Ribs hit about 185 in roughly 3 hours on the PBC. I had started the chicken about an hour after the ribs, and the timing was about right. Everything was done at roughly the same time.

And finally, the wings and slaw. Plus some pasta salad:

**klflowers** · September 8, 2025, 04:56 PM

Something simple today. Yardbird on the Chimp with green beans and potatoes. A little bacon in the beans. Kosmos Q dirty bird rub. My favorite chicken rub.

**TWBarbecue** · September 9, 2025, 06:36 AM

Skillet Chicken!

Butterflied chicken breasts, seasoned with all purpose rub & fresh thyme, dredged lightly in flour, then pan-seared a couple minutes per side to get that golden color. Set aside and sautéed mushrooms, tomatoes, and artichokes in the same skillet, seasoning with more all purpose rub. Added white wine, reduced by 1/2 followed by adding in chicken broth and lemon juice. Placed chicken back in the skillet, covered and simmered for about 5 minutes to ensure chicken was cooked to 165°F. Delicious!

**Mosca** · September 9, 2025, 06:43 AM

Mrs M just wanted Velveeta Mac & Cheese for dinner (no fault there), so I rooted through the freezer and found a vacpack labeled, “10oz pulled pork 8-4-24 packed 8-8-24”.

Huh. I don’t remember making that. But it does taste like my pulled pork. Aug 4th last year was a Sunday, and the kids were here on an extended visit. I could probably check SUWYC for summer ’24 and find it… yeah, I did it. Post 433. Nice!

I sautéed some summer squash in SPG/Italian seasonings,

(still loving these stainless steel pans),

Prepped a bun with some Hatch chili relish I made a couple weeks ago, and some white onion.

And I overloaded it with half the pulled pork, topped with some Hatch cheddar cheese.

Looking forward to doubling out on the other half of this tonight, but with zucchini fritters for the side.

**TomfromtheSoo** · September 9, 2025, 08:23 AM

Marinated Flank Steak, Mushrooms and Onions, Baked Potato:

Marinated in Soy, Veg Oil, Vinegar, Chives, Garlic and Ginger for 24 hours.

PBC is the only charcoal burner I have other than a small hibachi. Raise the basket and prep the coals:

Steak is just about done:

Cook the onions and mushrooms:

Rested and sliced:

My plate. Baked potato has malt vinegar, tabasco, and Greek yogurt:

Bonus photo. These is my mom's recipe for Mustard Pickles. Pickling Cukes, Cauliflower, Onion with a mustard/turmeric vinegar sauce:

**NumbWhistle** · September 9, 2025, 10:03 AM

A weekend of watching football and baseball got me thinking about making pizza again. This time went back to an old standby - Detroit Style (or as I called it growing up, square pizza). While the games did not turn out the way we wanted, the pizza turned out pretty okay...

Attached Files