Did some chickenbreast marinated in honey/soysauce/ginger/garlic/oil mixture..
diced when done and put in tortillawraps with tzatziki and veggies... Turned out quite good!
This is one of my favorite weeknight dinners. Pork tenderloins marinated in Lawry's Teryiaki Marinade for about eight hours. I think this maybe my favorite commercial marinade for something quick. Contrary to the name, it does not taste like teriyaki to me. It is basically just soy sauce and pineapple juice.
I put the tenderloins over some direct flame to get some crust....
Then moved to the indirect side to continue cooking along with some post oak chunks.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Ok I have been derelict in my posting so here is a recap.
flat iron loaded baked potato. I always put my salad on top and Jessica always makes the salads. I can’t make them like she can.
Then I made a shrimp risotto with a scratch shrimp stock and a brown butter, white wine and garlic pan sauce. Plenty of butter, cream and parm of course.
Accompanied by an earlier jalapeno poppers.
these were heritage breed awesome at Louis ribs from crowd cow along with raspberry chipotle blues hog. So good and none left.
then we made wagyu 8 oz burger. Bottom to top. Sesame Ezekiel bread, mayo, mustard, tomato, avo, patty, grilled onions, mushrooms, Swiss cheese and ( barelfly ) hatch 505 green chili. The fries home made fried at 270 for 6 minutes the frozen and fried in lard again at 340-375. So good.
taco Tuesday of course. Shrimp tacos. Shoyu and lime marinade and and “Asian “ style slaw. Still added hatch chili though. Very tasty.
Anotjer baked potato salad. The underneath is chopped chicken thighs with very crispy skin, green chili and crema. The obvious on top with Avocado.
and finally the same burger and fries but this is turkey, with veggies and a panade. A most excellent burger. We generally eat lettuce wrap or bread on the bottom so it holds the weight of the stack. Lettuce for the top bun. The were the same. Mayo, mustard, tomato, avo, grilled onions, mushrooms, Swiss and 505 green chili. Outstanding.
ok that sums it up except I forgot pictures of my bratwurst/veggie rice bowl last night. Lucky you.
I tried to keep it mostly pictures with less words so Panhead John Could follow along.
Must be amateur hour at my house. Pulled beef I made yesterday and finished today:
Yes, that is one of my pressure cookers with smoked pulled beef.
It came out too dry and tough, so I had to rescue it with the pressure cooker. No plating pics, as I wasn't making this for a specific meal, but it is absolutely delicious and not dry or tough.
After seeing DaveD 's recent posts on pulled beef, I figured that I make this again. My last excursion with pulled beef (spoiler alert) turned out the same this time. I'm posting here, rather than SUWYC, mainly because the long form is a better medium But let's start at the beginning, which was two days ago....
Two black Angus
Dinner tonight: simple grilled chicken thighs marinated and basted in a Dijon dressing.
I tried using the vortex to 'roast then grill', but I should have just stuck with grilling.
It was delicious and the family loved it.
I skipped the black beans today, since we didn't have enough to go around. Steamed extra fine green beans in butter and onion powder. Like I said, simple, but effective.
Fun fact: I've been to Dijon, France and there is a lot of mustard (moutarde), I'll have you know.
Last edited by HotSun; June 28, 2025, 06:59 PM.
Reason: Clarity
SWMBO asked for GF pizza this morning - probably because we had bought a frozen gf pizza dough the other day. I bought a regular frozen dough for me. I took both out of the freezer this morning so they could thaw and I made 'za tonight using the Ninja Woodfire outdoor electric oven I won here a few months back. It will take a 12" pizza, but the only peal I have is 11" wide, so that's how big I made 'em.
Nan's had sauce, cheese, peppers, onions, and spinach, ( with a light coat of oil to keep it from drying out). It came out of the oven looking good, but the crust on the first slice was not a crisp as she likes, so the other slices were heated in a medium hot frying pan until the bottom was crisp. They were much better.
My pie had sauce, cheese, pepperoni, peppers and onions. The dough was big enough for a 16" pie, so I cut a bit off, (but not enough and the crust wound up thicker than I prefer, but still tasted good). I would up making the pie slightly oval because the peal is a bit longer than it is wide.
In the oven.
Ready to cut.
The bottom was nicely browned.
I took the dough I cut off and gave it a quick shaping and about a 20 min rise and popped it in the oven after I took the pie out. It turned out nice, but not great. The fork is for judging the size.
And a shot of the crumb for SheilaAnn. I shoulda let it cool longer, but I love hot fresh bread.
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
Repeat Alert! Today is BF’s birthday. So I made a specialty dish we have in rotation. Exotic Mushroom Pan Fry. This time served with a reverse seared ribeye. Usually it’s a pork chop to reflect when we first had this dish. Served with Chronic Cellars Sofa King Bueno GSM.
it was spicy! I hit with with a couple shakes of Texas Dave’s Chili Powder. But it was the kind of heat where you say, that’s spicy, I wanna another bite!
Exotic Mushroom Pan Fry
★★★★★
Veggies
Difficulty: Medium | Servings: 4-6
Description:
Adapted for Phoenix Home and Garden Magazine from Cowboy Ciao, formerly in Scottsdale, AZ. This dish works as a stand alone meatless entree as well as a hearty side as shown in the picture.
Ingredients:
Polenta Cakes *
1 cup quick cooking
Last edited by SheilaAnn; June 28, 2025, 10:49 PM.
Reason: Added recipe link
Pomegranate glazed baby back ribs on the KBQ. I cooked these using (mostly) Meathead 's Last Meal Ribs method and they turned out perfect. The seasoning and the sauce is from KG BBQ in Austin who makes Texas-Egyptian fusion BBQ, he sells his seasonings and I bought some awhile back.
No pics on the KBQ itself, I used red oak with a little cherry wood. The cook took 5 hours at 225o plus 15 minutes to set the sauce. Here they are just before saucing:
Finished. They were close to KG BBQ's ribs but I think I should have sauced them one more time to really duplicate them but it was 11pm so I called it quits.
Juicy, tender, succulent meat. This rack had a very thick end and a thin end. I had four ambient probes in the KBQ, the front was running 20 - 30 degrees cooler than the back by the downdraft chimney so I kept the thin end towards the front rather than rotating the ribs during the cook. This worked out well. The thin end, while slightly overcooked and and a little dry (but had a perfect pull off the bone), was still tender and tasty so I really don't have a complaint there. Below is the thick end, the picture doesn't do it justice.
The sous vide and seared Columbia River salmon was so good last week that we made it again last night. This time served over farro with summer vegetables.
hoovarmin - the Copper River is here! We had to choose between the two and went with the Columbia River again. The Copper River looked to be a bit leaner.
Had fun today with PBC. I have done osso bucco with Fire&Smoke Thundering Longhorn, pork belly dry brined with pickling salt and stuffed with garlic and pickled peppers dusted with black pepper. Chicken thighs and wings separated into individual pieces, jalapeño&cheddar sausages and sweet potatoes.
I run my PBC with rebars then removed them after wrapping the osso bucco and pork belly to crisp up the chicken skin.
Chicken was juicy and falling of the bone.
All in all a great cook!
Traditional Halal Pork ribs 😉 with Meathead’s Istanbul Dust - similar to his MD but w a ton of Za’atar. Served with cacik, a walnut green olive and pomegranate salad and spicy beet dip. Made a pomegranate bbq sauce too. Very happy w it even though the ribs were too fall of the bone. Tasted great though. Don’t remember the last time I made ribs.
Fired up the Weber Summit Kamado for a no-fuss chicken quarter cook. Seasoned simply — a dry brine with kosher salt the day before, then a light dusting of Traeger Pork & Poultry rub. Ran them 17" above a hot bed of Jealous Devil lump, dome temp steady at 300–325°F. After 45 minutes, hit them with a mist of sprayable beef tallow to crisp the skin just right — mission accomplished. Finished a few with sauce, left the others bare to let that seasoning and fire speak for itself.
Saw this brisket "deckle" at the store, 11 bucks so if course it came home with me. Pretty sure it was a 0 marble flat piece, or maybe even another cut altogether. Whatever, I need some protein for beans I'm making for the 4th.
I did learn a lesson though, the jealous devil XL briquettes are too thick for the fire to round the bend on my roughneck, so from 8pm until 7am only the left side was running. Held a solid 225-250 while I slept no problem. I keep meaning to trim 1.5 inches or so off that divider anyway. But today I just removed it and raked the coals over to get the right side going. Around 11am I ramped things up to max to roast the broth bones (a 7 dollar score!) After I had trimmed what little meat for a snack. At 3:30pm the grill has just dropped below 200. So that XL stuff really is great for the Roughneck at least. I reck9n you could get 20+ hours of cook time sub 250.
My helpers wanted to sunbathe (on the deck I REALLY need to replace this year)
So despite the lack of marbling I was extremely surprised how tender the few slices I ate were. Not moist or fall apart by any means, but good enough I kinda felt guilty cubing it all up to freeze for beans on Friday.
A summertime favorite of ours. Portabella caprese. Big portabella caps, destemmed and scraped underside clean. Coated with good olive oil. This time I added fresh Italian sausage with fennel. Fresh mozzarella, garlic, sweet cherry tomatoes sliced in half. Served with balsamic glaze. 350° ish indirect for about 15 minutes or until cheese is melty.
I shoulda let it cool longer, but I love hot fresh bread. 
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