ATK rustic potato soup. It includes kale, kielbasa, and leeks. I added carrots and mushrooms and topped with graded Parmesan and crispy onions.
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Cooked two bone-in pork chops sous vide. Seared off in the new Misen non-tick carbon steel pan. Served with roasted butternut squash with Calabrian chile honey.
Very happy with these new pans.
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some of my staples… ribeye, weekly food prep chicken, baby backs (see my debug thread from earlier).
some BANGER lamb ribs
and then I found this from a few months back… went ocean fishing for Salmon off the coast of Oregon, got a few crab pots full of dungeness while we were at it. No photos of those exist cooked because they were absolutely insanely good and we demolished them all <3
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Last edited by wrgilb; November 6, 2025, 10:04 AM.Comment
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I had that happen with beef ribs from Allen Brothers: one 2 bone package was huge, the other looked like it had been trimmed close. Total weight was within advertised amount (sold as two 2 bone plates), but it was skewed. Allen Brothers stepped up, though, and gave me store credit for the small package. All the product was excellent.
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Made some Mexican street corn white chicken chili over the weekend. It's a Meat Church recipe and I highly recommend. It gets bumped up a few notches by using smoked chicken. Made a big batch and turned out quite tasty.
Recipe https://www.meatchurch.com/blogs/rec...-chicken-chili
Last edited by Hulagn1971; November 6, 2025, 07:22 PM.Comment
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Thanks Richard Chrz ! I used Cosmos Dirty Bird and Dirty Bird Hot to season it. -
+1 on that chicken. The Chile looks mighty good too!
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Tonight was New York strip steaks from Aldi. Sides were garlic sauteed broccoli and baked taters. A 2021 Duckhorn Cabernet Sauvignon in the glass.
Tonight I tried simply dry brining them before cooking, then searing & cooking, then adding pepper & herbs afterward. Noticeably lacking. Methinks searing with all the seasoning makes it taste better, even if the seasonings look burnt. My opinion.
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It was Vortex chicken wing night here, on the Weber Performer, and brushed with my own home made buffalo sauce the final 10 minutes of the cook. I can’t say the last time I made wings, and Yvonne devoured them despite nausea from her chemo pills! She went back for seconds and thirds, so I know I did good! And I feel unlike deep fried wings, we can feel good about eating them cooked this way.
I had to bust out the portable 18V Ryobi work light for this cook, but it was worth battling the darkness!
Last edited by jfmorris; November 6, 2025, 08:51 PM.Comment
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hoovarmin totally agreed on the sauce. Mine is Frank’s, butter, Tabasco, vinegar and a variety of other stuff, depending on how much of a hurry I am in.
You ever try wings indirect on the Joe, with the deflector in place? I’ve thought of trying that on my SNS Kamado but just haven’t. High heat indirect should me similar to the Vortex. Bet a Vortex would work in a kamado, but I never tried it.
Update your profile! Still shows you with a Performer…. -
jfmorris I have not tried indirect wings on the Joe. I have the slo-roller, so I would use that. TBH, I haven't done wings in as long as I can remember! I've been meaning to see if anyone has a vid on Youtube using a Vortex in a KJ. Maybe I'll do that today. -
hoovarmin let me know what you find. I've thought of doing the Vortex on my SnS Kamado, since the distance from upper charcoal grate to cooking grate matches the kettle. BUT I think that the convection effect of the Vortex in a kamado would be less, since the top vent is dead center. I.e. the hot air would rise and go straight out the top, compared to the way it works in a kettle, where the vent is offset from the Vortex.
Maybe I need to just do the experiment and see what happens!
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Pizza night. My much better half surprised me with an outdoor pizza oven and I am hooked. First use was a total disaster but with a little practice there is improvement.
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breakfast is served
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I've mentioned that we have a chemistry teacher at my school who is from Kenya. Since I've met her I have dabbled in East African cuisine.. This morning we had a faculty breakfast where we highlighted dishes native to East Africa. My contribution was a fusion dish of wild boar and ostrich meatballs with a molasses ginger glaze. I take it as a compliment that they all got eaten.
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Smoked mozzarella stuffed meatballsComment
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Sorry about that. Meatballs stuff with mozzarella then smoked. Brushed marinara on at the end. -
DavidNorcross thanks! Now that I reread, no matter what, I need to make these!!
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2.5# chuck roast. Meatheads Beef Rub/Brine. Sous vide 24 hours at 155. In the oven at 250 in convection mode 2 hours at 203. Then out and rested with a tent of foil for 15 minutes. I used the juice which there was a lot of. Reduced with Trader Joe's KC Sauce. I put on a sub roll with Dortios. Delicious and tender to pull and consume. It's the 2nd I've done this way. I have no intention on doing it any other way.
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Chicken fried steak, mashed red taters and gravy, corn on the cob…
I need to do this more often!
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Traegerized a pork tenderloin
seasoned with Traeger Pork and Poultry rub.
1 hour at 225*F with super smoke
set temperature to 375*F
Done at 140*F internal.
Did not overcook this time.
Maybe should have rested a little longer.
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Venison stir fry last night
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