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**DaveD** · June 25, 2025, 05:56 AM

Angus choice chuck roast on the SnS kettle, modest size at ~2.5lb/1.1kg. Dry brined overnight, smothered in Cowboy Crust and run on B&B coals with some hickory chunks. Grate temp right around 250/120 for most of the run.

Prodigious juice collected in the foil boat:

Ended up with a lovely chondritic crust and the meat was tender and juicy, full of flavor. Yum!!

Plated with McCain's onion rings and some broccoli. I'll use the leftovers for chilibeans once our Rancho Gordo order arrives...

The roast hit target temps about 8 hours in, and I managed to set the vents just so, allowing the temp to drift down while the chuck rested. No cambro needed!

**Jpe616** · June 25, 2025, 08:12 AM

I don't often post much of my cooks. This past weekend was my annual BBQ / pool party for my 60th birthday for about 40 friends. Full brisket, separated to speed up the cook, 3 pork butts, 10 racks of ribs and a lot of stuffed jalapenos and pig shots for appetizers. This was the first time I wrapped the brisket in foil instead of butcher paper and it was incredibly juicy compared to previous cooks. I may be a foil convert now. I dont have any pictures of when it was all done, but everyone loved it. Personally, I think a few of the ribs were a bit overdone, but I am my own worst critic.

**58limited** · June 25, 2025, 06:46 PM

Sautéed Chicken à la Ronsard

Sautéed Chicken à la Ronsard | French Cooking Academy

https://www.thefrenchcookingacademy.com/recipes/sauted-chicken-la-ronsard

This recipe is inspired by a forgotten classic from an old Australian cookbook by Suzanne Gibbs, tracing its roots to a now-closed Parisian hotel,  Hôtel du Rouge . It’s a humble yet elegant dish—chicken sautéed with a generous pour of cognac and white wine, gently simmered with shallots, g

This showed up in my in-box from French Cooking Academy last week. It is a rustic chicken dish served at the Hotel du Cheval Rouge in the countryside near the Loire Valley. At the end the veggies are strained out leaving a smooth cream sauce and the chicken is served with saffron rice. If I make this again I will serve over noodles and keep the veggies in the pan and serve with the chicken. I enjoyed this chicken; a nice hearty meal on a rainy day.

You can't see them but there are three diced carrots (~ 2 cups) under the chicken leg quarters along with four diced shallots.

I saved some of the veggies to top the chicken with.

**SheilaAnn** · June 25, 2025, 08:36 PM

Mushroom Swiss salad nestled between oversized croutons. Tomato is hiding…..

**radshop** · June 25, 2025, 10:05 PM

I took the pics yesterday and forgot to post them - it's my 2-egg remote-worker brunch when I'm starving but don't actually have time to cook. Put some water and a wide-mouth mason jar ring in a small pan and turn it on. In the 2 minutes while it's heating up to a boil, get 1 of those little custard bowls that's too small for ice cream or cereal or anything else. Put some good stuff in the bowl - in this case diced pancetta and jalapenos. Add two eggs. Top with some cheese and something green (like the green onions I used). Put in the pot on top of the mason jar ring, put the lid on, and set to medium-low so it will simmer and steam. Set a timer for 5 minutes and go back to your desk and work. When the timer beeps, go take the bowl out of the pan with the small channel lock pliers you keep in the kitchen drawer. Set the timer for 3 minutes and go back to work. When the timer beeps... stop working and enjoy the next 3 minutes while you eat!

**JCBBQ** · June 26, 2025, 05:13 PM

Channeling my inner Mallmann. Fired up the griddle and made an arctic char “sandwich” of sorts. If you’ve got a griddle and like fish then you’ll love this. So easy too. This is half the recipe so 2 servings. Medium heat, make the top first, then build the “sandwich” and put first shredded and cooked potato on top and leave it for about 15 mins. When I didn’t have a griddle I made this in a cast iron pan. Works just as well.

**barelfly** · June 26, 2025, 09:23 PM

Lake week starts today! Got down earlier than expected, to mom and dad added some more chicken in for dinner! I helped Dad a little with these on the griddle. They were good!!!! Great way to start off vacation!

**ItsAllGoneToTheDogs** · June 27, 2025, 10:41 AM

I needed to get more charcoal for the work grill, so got the Jealous Devil XL briquttes. These things are truly XL.

Then I figured I needed something to cook and LIDL was on the way... 4 chicken quarters for 4 bucks? Couldn't pass that up...

**theroc** · June 27, 2025, 10:50 AM

Broke down a 13 lb prime strip loin from Creekstone Farms into steaks. Great marbling and very little trimming needed.

Put a little color on a couple of them on the SnS kettle.

**Purc** · June 27, 2025, 05:31 PM

Teres Major on the Weber Kettle and Vortex with corn and sautéed mushrooms for a quick dinner tonight.

**DaveD** · June 27, 2025, 05:54 PM

Smoked up a Villari Duroc pork butt on the SnS kettle today. Temps only in the mid-70s/low 20s, although still humid, but a welcome break from the fierce heat of the past few days. More on the way starting tomorrow though, so the respite is brief, and I took advantage.

Harris Teeter carries this brand, and I am highly impressed. The HT in our new neighborhood also has their ribs as well as the butts, so I will be trying those out soon. If you see it, get it - definitely the best pork I've bought from a grocery store.

Standard procedure: dry brine overnight, smothered in Jenni In A Bottle about an hour prior to going on the kettle. B&B coals with apple chunks, with a target grate temp of 250/120. We had drizzle most of the day that turned to spitting light rain by about 4pm, so I brought it inside to the oven the last couple hours.

The other foil container that appears when I deployed the foil boat had some slabs of beef sirloin tip that I had in the freezer, picking up some smoke, destined for the chili pot in the end.

After the last couple hours in the oven, pulled it up.

Plated with some delicious corn on the cob and some string beans. The pork was incredibly tender and juicy, great bark and smoky flavor. These Villari butts are the bomb.