Today's lunch, a simple comfort food. White albacore tuna noodle casserole. 
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Blasphemy Ribs (Yesterday's dinner)
I had 2 racks of Spare Ribs on hand so I used them instead of the Back Ribs. I cut 8 bones out of the center of both racks for this cook and the trim was cooked separately, then shredded for future Tacos.
Brined overnight then cooked on the PBC.
Bull's Eye original with a splash of Jim Beam Bourbon for the glaze.
The side was Cilantro Lime Rice with cumin, green peppers and white corn added.
Link to Blasphemy Ribs: https://amazingribs.com/tested-recip...y-ribs-recipe/
Link to Cilantro Lime Rice: https://minuterice.com/recipes/cilan...SAAEgLFV_D_BwE
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I had forgotten how good Pit Barrel chicken is. When I first ran the new PBX it ran super hot so I left it alone for a year and only recently decided to figure her out. We're thick as thieves, now. I seasoned this bird with Heath Rile's Jalapeño-Garlic rub, which I tend to put on everything lately.
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Something a bit lighter to follow the amazing Cajun food we had at the Meat-up. Smoke roasted chicken marinated in Nando' peri-peri sauce. Tried out the SnS grate extender on the kettle. Served with Crispy Roasted cauliflower.
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SheilaAnn oh yeah, 2023?? Might as well have been 230 B.C.
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Took the cover off the kettle, and made a smoke ring. Two guess's RIBS and RIBS.
Thursday AM, prep ribs. I can do this asleep.
11:58. On my kettle
And six hours later, both racks are done. One rack season with just salt for my sweetheart and the other with salt, pepper and paprika both fully Ketogenic/carnivore no carbs.
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One of the few things we didn't eat last week in Lafayette was Louisiana barbecue shrimp. So whipped up a batch tonight.
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Well, today was a productive day in the kitchen.
Started off with some sourdough after a couple of day ferment in the fridge…
Then, I pulled together a big 7 qt Dutch oven of Brunswick stew with pulled pork from the freezer, kinda winging it with the recipe Hulagn1971 shared.
It really hit the spot!
The wife wanted more veggies so I tossed in hominy, green beans and English peas, and to thin it back out with several more cups of veggies and 2 pounds of bbq, I added more chicken stock, some ketchup and cider vinegar to make up some more liquid.Comment
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Thanks guys! It was several satisfying meals. Unfortunately, Yvonne is now tired of it, and we have to move on - she dealt with nausea from chemo all week. Last night she ate gluten free chicken fingers with the grandkids, while the rest of us ate the stew... -
One of my favorite treats is warm sourdough bread with melted butter.....
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I tried out the spice I got from Chef Heart in Okanogan, WA today. I got the 'Thunder Fuzz Psychedelic Seasoning'.
How fresh was it? Label says it was made on October 2nd.
I cooked up a frozen patty from Costco generously coated with the seasoning.
And seasoned up some fries with it.
Very tasty. The seasoning has cumin and chipotle in it, so it was like chili fries. Looking forward to using it on my eggs tomorrow morning.
So, was it really psychedelic? I was wearing a white T-shirt when I ate it, here it is after I took it off:
Okay, not really, I just took the shirt out of my inventory. But it was far out, man!Last edited by ComfortablyNumb; October 30, 2025, 10:28 PM.Comment
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fzxdoc There is, but just White Oyster Mushroom powder. -
I think that is everyones favorite lunch right there.
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Cooked a Tri-Tip last night .... I may just have done the best slicing job on a Tri-Tip that I've ever done
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I smoked this yardbird on the PBX , best chicken I've ever done. Brined in Meat Church Bird Baptism for 4 hours, rub was Plowboy's Yardbird. But this cooker ......... wow. Ran from 300* to 345*.
Last edited by Lynn Dollar; November 1, 2025, 07:18 AM.Comment
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fzxdoc I've got an 18 qt container I bought over 10 years ago for turkeys, but a 12 qt would've worked. I'll post a pic. Still can't believe I got this PBX for $150. Got more than my money's worth.
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Lynn Dollar I've started lighting my PBX with only a half of the mini-chimney of lit charcoal and that seems to have fixed my PBX-running-too-hot issue. My theory, and I'd love to hear what our resident physicist fzxdoc thinks of this, is that the greater volume of the PBX means more oxygen in the barrel when you light it, making it prone to run up to higher temps in a hurry.
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We are visiting my spouses relatives in CA and I just had to try his PitBoss pellets smoker. This is from a 16h 250F cook with a 8 lb USDA prime brisket rubbed with Craig’s big bad beef rub, basked and served with Texas style mop sauce, Texas style cowboy bourbon beans, sweet n sour slaw, tart kosher cucumbers and Tini’s mac n cheese. Best meat I’ve put on a plate thisfar.Comment
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I figured you guys would appreciate this one. I spent a few years in Guyana where a smoker was hard to come by. I found a place selling food grade drums for $10 a piece. Brought a few things back from the states and built this beauty.
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Chili has become a Halloween tradition. This batch started off with ~3lbs of chuck - cubed and seared.
I grew up with all kinds of crap in chili. In my early 20s I had a bowl of Texas Red and my life was changed and I stopped putting beans and tomatoes in chili - as the Lord intended.
My wife likes all the things in her chili, so what I’ve been calling “chili stew” has been rebranded “Happy Wife Chili!”
The full recipe includes chuck, ground beef, tomatoes, pinto beans, black beans, a little light lager, and a variety of spices - with Carroll Shelby’s Texas Chili seasoning as a base.
Topped with white onion and a little cheddar jack. Served with cornbread muffins.
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Went to the Meat-up in Lafayette last week. Two things I had that I really liked and that you do not see in Los Angeles. Poboys and rice with gravy.
The Poboy I really enjoyed in Lafayette was a roast beef with gravy sammy from Chris' Poboy. Just good old fashioned comfort food. So i took a stab today of quickly recreating it for lunch. Need to tweak a couple of things, but it came out very good. Not as good as Chris', but I was happy with it.
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