2 racks of ribs on the OG. Green beans and potatoes. (I need to do a better job trimming the ribs.)
The center of the ribs were perfect. Very tender. Not as good on the thicker end. I learn something each time I try.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Beef Wellington! I’ve made it from scratch a few times in the past, homemade gluten free pastry dough included. But it’s been years since. Walking around Sprouts yesterday I saw GF pastry dough and it was sealed! Beef Wellington for Sunday dinner! And…I’d probably get thrown out of the kitchen for using tri tip for the beef (filet was outrageously expensive and I refused to buy it yesterday!). But this was a flavor bomb! I didn’t get the plating photo I was aiming for (I need to slice more than just the one for that to lay face up), but….the flavor was off the charts! The GF pastry dough was great, I thought my slits were shallow, but I may have done a little too deep. Next time I may try to score instead to see if that helps with it staying together better.
Beef Wellington served with a red wine reduction, accompanied by roasted carrots and parsnips purée.
Last edited by barelfly; September 14, 2025, 07:37 PM.
Andrrr - recipe is mostly Gordon Ramsey’s (beef Wellington and red wine reduction) but I did take a few things from Kenji’s recipe for flavor. It was excellent, and has been each time I’ve made this.
theroc - baby portobello mushrooms. And glad you like the tri tip use! Ha! Makes me smile!
For the corn I just put it directly on the grill, no salt, butter, or seasoning. I just let it go until it was nicely charred.
When done, I cut the kernels off, added some avocado oil spray (I thought I had butter, but I was out), and a generous dash of cajun seasoning.
For the boudin (commercial, Zummos out of Beaumont, Texas), I did it in the air fryer. Ten minutes at 375 F. (I get a nice even browning in the air fryer I can't seem to replicate on the grill easily.)
Sliced it up and doused it all with Frank's Red Hot.
Super easy, quick, and super flavorful. I need to do this more often. It's really good.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I did a Meathead recipe tonight. Pork Belly Banh Mi. I did a couple things different. I forgot to buy cabbage, so no cabbage. And where the recipe says optional hot sauce, I did chili crisp (fly by jing). Y’all this is so good! My only regret is not using more mayo!
the baguette came from a Vietnamese “fast food” chain here called Lee’s.
Just another gringo taco dinner. Only thing new here is that when I sauteed the chopped onions before adding everything else to the pan - always my first step - I used a couple tsp of smoked wagyu tallow instead of EVOO. Just a whisper of that smoky beefiness really came through. SOP from now on...
Panhead John - what Michael said, plus since those weights are Lodge cast iron they get hot so I can wrap the towel around the handles instead of wasting time getting my gloves any time I need to move them
Brisket looks great! Question for the PBC crowd. I understand why people put bricks or other types of weights on the lid, but why do I see towels placed underneath the weights, what is that for?
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
You guys do such a fantastic job on tacos, I'm almost ashamed to post these pics here!
Sunday, our two OSU students came home for food (and to do their laundry), and they both like tacos. Except one only eats chicken tacos and the other prefers beef tacos. An they prefer the hard corn shells.
So had some 80-20 ground beef thawing then went down to the store, grabbed some ingredients and chicken tenderloins. Seasoned the chicken with some Tajin and kosher salt, then off to the PBC they went, with some hickory and apple wood for smoke.
Cooked the tenderloins until they hit 160-162, then cut those up (they prefer them cubed versus shredded), put them back in a pan with the seasonings, along with the ground beef in a second pan, and both went on the gasser.
I did get a little fancy, and cut up white onion, red onion, green onion, cilantro, red bell pepper, and green bell pepper for toppings. Also had a good variety of the standard toppings, lettuce, sour cream, a couple different hot sauces, the usuals.
Only got a picture of the beef after several servings were gone:
Chicken came out very tender and juicy. The daughter approved:
Plenty of toppings:
Daughter's chicken tacos. She got creative with some Romain lettuce:
And finally, my plate. I just dump it all together then pray most of it makes it into my mouth:
Also grilled a cheese quesadilla for my wife on the PBC, but did not get pictures of that.
The daughters took the leftovers back down to their campus apartment, and I later got some texts that their roommates said they were some of the best tacos they ever had.
I laughed. Store bought meats, typical store bought veggies, and store bought spice packets for the win!
Last edited by dpearce; September 15, 2025, 09:06 AM.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Country Style Pork Ribs. Brined a few hours, Memphis Dust and Willboys All Purpose BBQ Sauce. Cherry for smoke and a baked red potato. All done on the Kettle.
We had some west coast family in NYC last weekend. I already have two brothers who live in the NY / NJ area, so we decided to do a little reunion at Bear Mountain NY State Park.
Before we left VA, I pulled 13lbs of untrimmed chuck roast out of the freezer to make pulled beef. Cooked on my 26” with Meatheads Beef and a dash of Caribaque Beef rubs.
The cook was longer than expected, about 10 hours, but with that much meat I didn’t want to rush it. Cooked and pulled Wednesday. Thursday morning I popped it into the freezer for a couple of hours. We had a 5.5 hour drive Thursday and weren’t serving until Friday afternoon.
We arrived at our hotel around 17:00 Thursday. Luckily the meat container fit in the hotel mini fridge. 😜 I had enough cooler space to use ice if needed.
We brought a crockpot along to start the reheating in the room Friday morning.
Reheated in the room and brought to Bear Mt. Had two Smoky Joe’s and a gas single burner to keep the beef, my brother’s chili and whatever else needed heat.
We lucked out with electric outlets stationed around the pavilion we were using so we just plugged the crockpot back in! 👍🏼
Don’t have many pictures. Good time was had by all.
Came out pretty darn good if I do say so.
Last edited by HawkerXP; September 17, 2025, 10:01 AM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
It keeps the bricks and such from scratching the lid. My bricks have kitchen towels tied on with twine. 
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