Cooked a pork loin sous vide and seared in CI on the Weber. Served with gratin potatoes.
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Attempted Al Pastor for street tacos on my new Weber Spirit grill. Came out decent for my first attempt. It’s been 15-16 years since I’ve used a gas grill and had a few issues trying to maintain lower temps, but think I’ve figured it out for next time.
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I'm on my own for dinner and I don't feel like cooking, so my lazy guilty pleasure is up to bat.... frozen Kirkland breaded chicken breast in the air fryer, pickles and lettuce on a crappy ballpark bun. Man this just always hits the spot. Paired with a snifter of Marker's 46 french oaked cask strength.
Last edited by Andrrr; September 18, 2025, 05:18 PM.Comment
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We are heading to FarmAid this weekend in Minneapolis, so my mother in law is house sitting and watching Crosby.
I baked a naturally leavened thin crust special for dinner for us, and baked one extra for her to enjoy while here, she is also getting a 1/2 pan ciabatta baked, so are we for a mortadella Sammie in our hotel.
pepperoni, Italian sausage, green olive, onion, mozzarella and a base of my sauce base, 72 hour ferment.
Last edited by Richard Chrz; September 18, 2025, 06:13 PM.Comment
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Andrrr thank you, my plan is to go there and have more fun than anyone else.
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Digging through the deepest part of my freezer, I found a 1# Teres Major that I bought late last year. Teres Major comes from the chuck and is sometimes called shoulder tender and sometimes petite tender. It is similar in size and shape as a tenderloin, but has a "beefier" flavor and not quite as tender for about half the price. Cooked on the PBC and served with a baked potato and slaw for sides.
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What do you do with a small (1.5 lb) boneless pork butt??? Make char siu
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More plain 'ol ribeye. Never gets old to me
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Chicken thighs! Yes, chicken is cheap and I have too much.
Anyway, dry rubbed with regular poultry seasoning, kosher salt, left to marinade for about an hour. Weber rotisserie for about an hour and a half, with pecan and apple chunks for smoke. Heat was high, I didn’t monitor with a probe, but according to the built in lid thermometer, it ran about 375-400 degrees. Brushed the thighs with a butter, garlic powder, cayenne mix every 15 minutes.
Final brush was with the same mix, but with siracha chili sauce mixed in, left to cook about 15 minutes before I pulled it. 195, so it was a little higher than I normally take it off.
First on the grill:
during the cook:
final sauced and on the plate:
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Pork Belly Burnt Ends a la Malcom Reed. I followed his recipe closely, only I used his Hot Rub instead of The BBQ Rub. Smoked for 2 hours, then in the braise with brown sugar, honey and butter for 90 minutes, then mixed with a glaze of BBQ Sauce, apple juice, apple jelly and hot sauce and cooked 10 minutes uncovered to caramelize the glaze. Can't out fantastic. Side of mashed potatoes.
Last edited by Dewesq55; September 21, 2025, 09:52 AM.Comment
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Still learning the RFX…. 😠😠😠
over cooked boneless leg of lamb; mashed sweet potatoes (from the freezer); steam green beans from FM.
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Waygu Petite Sirloins 🥩
Applied a mixture of rosemary, thyme, sage, garlic, olive oil and seasoning on the steaks and let hang out while the grill came to temp, around 425°F. Seared for 1 minute per side twice then moved indirect until reaching 125°F internal. Paired with fingerling potatoes and a very nice Bordeaux blend. Rested, sliced and devoured. Delicious!
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Hope it turns out great. Hope to see it too Jerod Broussard 👊 -
It went too fast. I want a better crust. Still great though.
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Waffels at work..
With strawberry jam and sourcream
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This was a quick dinner: a very heavily Americanized Greek-esque chicken dish.
I marinated some boneless skinless chicken thighs for about eight hours in the cheapest "zesty" Italian dressing I could find and then got them on the grill for a full direct-heat cook.
Four minutes, flip, four minutes, then flip every two minutes until ~180 F. Also, smoky pecan is smoky.
I like pita bread, but only if I make it myself. I find store-bought ones way too bready. As I didn't have time to make it, toasted HEB flour tortillas it is.
Into the tortillas goes the chicken, pickled red onions, tzatziki, diced tomato, and a dusting of Greek-esque (well, I used Italian) seasoning (it's close enough).
Good and fast, what more do you want?
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SheilaAnn Can you tell your team cook post put the idea in my head?
If this week hadn't been so crazy, I would have done the cook!
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