Beef stew in the slow cooker.
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Comfort food! We are at the lakehouse for a few days, I was on a bikepacking adventure riding around Southern New Mexico - Las Cruces and Hatch area Friday and Saturday. Got back to lake and wife made this outstanding meatloaf served with the best green chile mash potatoes! This was outstanding!!!!! Belly was happy!
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That's a real luxury, barelfly , to have several bags of home-roasted Hatch chiles at your fingertips. I put away a few bags in the freezer each year, now that Hatch peppers are more available in our local grocery stores in season. I'm sure your stash is waaaay bigger than mine though. I parcel mine out as a treat on burgers mostly. Yum.
K.
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Had to honor a special request from my buddy’s son—Pork Belly Burnt Ends finished with a smoky chipotle peach glaze. No way I could say no, especially with college football lighting up the screen all Saturday. Snuck a few test bites, and wow—tender, juicy, and flat-out delicious!
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I have been in a bit of a cooking rut lately. Same dishes over and over (delicious, but same). I normally get new recipe ideas primarily from YouTube, but I've found myself a little burned out on my normal channels. (Quick aside: I like how some of my favorite channels, like Brian Lagerstrom, have backed away from weekly videos.....that just wasn't sustainable.)
So I went random googling on the internet for recipes. Now, I typically do not like doing this. I've not had great luck with The Random Web Page Recipe. For quite a few I've often wondered, did anyone actually cook this?! (Or lately, it's just AI slop.)
But I found one for chicken meatball stroganoff that looked interesting and could be done in the instant pot: https://mommyshomecooking.com/easy-i...off-meatballs/
I was a little hesitant to do chicken as my last ground poultry experiment (the ground turkey for tacos) was a disaster, but I have done chicken meatballs in the past just once for a Thai dish and they weren't bad.
You mix some ground chicken (which is wet, but not nearly as wet as that ground turkey was) with some seasonings and salt, panko, and egg and form into 1" meatballs. I originally thought these were on the small side, but there may be a pragmatic reason for the size. Chicken is wet and any larger they would start to collapse under their own weight.
Next, you brown the meatballs up. It became really clear that this is an essential step. If you don't do this, I think the meatballs would disintegrate once you start to pressure cook them. The meatballs are done in batches to avoid overcrowding the pot.
You then sauté up some mushrooms (I used baby bellas) and garlic, deglaze with some beef (yes beef) stock, and add in some heavy cream and return the meatballs to the pot. Pressure cook for 10 minutes with 5 minutes of natural release.
Next add in some sour cream, a corn starch slurry (I had to use rice flour as I was out), and some mustard. Bring to a simmer to let the sauce thicken.
(This is before the simmer.....the rice flour lumps eventually went away.)
I plated mine up over some store-bought mashed potatoes.
This really surprised me how good it was for a Random Internet Recipe. I really liked the chicken meatballs! They weren't dry at all, despite being just breast meat. (And just $3.50/lb!) The "blank canvas" of chicken allowed the garlic and Italian seasonings to shine through. And those mushrooms. I need to cook with mushrooms more.
The sauce was very good (rice flour isn't quite as good a thickener as cornstarch, though). The mustard at the end just elevates everything.
Very nice single-pot, fast, weeknight meal. I think I am going to make it again next week!Comment
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Had a little time on my hands this weekend, so I decided to make a loaf of bread. It had been a while, but it turned out pretty well all things considered. If nothing else, my dogs enjoyed it more than I did.
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I know I'm a broken record. Yet again a feta stuffed burger with Frisco peppers. Seasoned with Malcoms Killer Hogs Rub a couple of hours prior to cooking. Tots accompanied with a fresh batch of my spicy mayo.
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You don't sound like a broken a broken record
a broken record
a broken record
a broken recordComment
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Ok guys and gals, I *finally* feel like I am starting to get my grilling/cooking mojo back. Tonight I was slightly lazy by using the Genesis, but managed to grill chicken thighs and corn while steaming two artichokes on the stove inside. Start to finish was 35 minutes (the time to steam the artichokes). And I did it when it was below freezing! I've struggled with grilling in cold weather the past couple of years.
Yvonne liked the corn so much she ate my second piece, haha. I willingly surrendered it and got another peice of chicken instead...
Gotta put some light on the subject in this season of darkness (sunset at 4:43pm!)... the nearby flood light on the motion sensor is not quite enough to see what I am doing. And has the tendency to turn off if I don't move around enough...
Threw down the chicken with a little of the Chick Magnet Panhead John sent me last year. It was still good. So good I ordered a bottle of that and Denny Mike's "Turkey Lurkey" for my Thanksgiving bird this year...
Got the corn on the last 10 minutes...
And boom! Dinner ready 35 minutes after I fired up the artichokes on the stove and started the gas grill!
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You can't beat 2 gasser on a cold evening when the main goal is to get dinner on the table in record time. Looks like a yummy meal, there. Good husbandly move, upholding all devoted husbands' promise to wives: "what's mine is yours... and what's yours is yours too".
KathrynLast edited by fzxdoc; November 11, 2025, 11:34 AM.
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I have been grilling on the Weber Genesis regularly over the past couple of months . The sear zone function is outstanding and did an excellent job with a couple of pork chops and carrots.
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Below freezing outside last night, but I've had chicken wings resting in the fridge since Sat, and needed to get them cooked. Rain and more rain stopped me before, but at least last night was clear.
I have to thank Spinaker for the motivation to get me off the couch and onto the patio. He sent me a Vortex for the Weber (thanks man!), and I was dying to try it out for wings!
So never having done a vortex cook before, I referenced the many threads on the forums here. Saw that GolfGeezer had done some, maybe around last year? Anyway, just enough tips in there to get me going and confident.
Wings were dry brined a day in the fridge, then seasoned with Tony C's. I used a whole chimney starter to get the coals started, positioned the vortex in the middle of the weber, and loaded it up. Waited about 10 minutes, then threw in a few small chunks of hickory and apple. Load up the grill, put the cover on, and we were off to the races!
I flipped the chicken wings a couple of times, trying to keep the thicker meat toward the center. Painted half the wings with Sweet Baby Ray's and the other half with Siracha. I've had a bunch of both sitting around, and wanted to use up as much as I could.
In the end, the chicken was perfectly done, but I wanted to set the sauce a little better. The grill was losing heat by this time, so I opted to finish them under the broiler for a few minutes.
Chicken on the grill!
About half way through, started saucing:
Finally up to temp on all the bigger pieces and ready to pull:
After setting the sauce in the broiler:
These were delicious. I had a hard time choosing between the siracha flavored ones and the Sweet Baby Ray flavored ones. Which I guess is a good thing!
Love the pitmaster club, so many helpful people around here, great tips, lots of good reference, and very appreciative of the vortex!Comment
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Hummus for breakfast, lunch, dinner and lunch later this week (I made a wee too much).
Last night, RG garbonzo beans in the IP for 48 minutes. Beans and cooking liquid in the fridge overnight.
This morning I threw the beans in the freezer about 15 minutes while I toasted sesame seeds and threw in the processor with some olive oil to make Tahini.
Then threw the beans in with some of their liquid. A little more oil, lemon juice and some salt.
Toasted up some naan, a bit of chopped garlic, some home made smoked paprika and devoured.
Last edited by ItsAllGoneToTheDogs; November 11, 2025, 11:56 AM.Comment
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After 4+ long months in storage after moving across country, the Blackstone is finally out and seasoned. Tonight made smash burgers for the first time since June!
80/20 ground chuck. Bacon. Grilled onions. Sliced havarti. Dukes toasted buns.
Mine was topped with mustard and a little lettuce (it looks a little vigorous in the photo…it all jumped out the front when I grabbed my phone!).
So nice to have a proper burger again!Comment
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