Some chuckie burnt ends. I can't believe I had never made burnt ends. I did them on the chimp; they would have been better with some smoke but still excellent. Oak Ridge Black Ops (I still have some and some Carne Costa) and Blues Hog Championship Blend sauce
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Pan seared salmon with butter and Char Crust Roasted Garlic Peppercorn. Very very good.
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Last edited by bbqLuv; October 2, 2025, 05:57 AM.Comment
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Costco visit the other day. Admired the beef. Bought some pork.
Pork loin cut to some thick chops; seasoned, sous vide, vac pack, and into freezer for later. The rest of the loin I stuffed with smoked goat gouda, spinach, and crumbled bacon. Put the stuffed loin on the rotisserie and cooked to 145F internal. Seasoned inside and out with Spice Islands Garlic Herb.
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Great knife work. I have trouble getting it so uniform. Looks delicious. -
captainlee It looks like I did well, but I cheated it a bit by cutting off some thicker sections and dropping them into the thinner sections; it worked :>)
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Breakfast with a view!
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Well, that looks darn near perfect! Something tells me you aren’t in Albuquerque…🤔🌊🤣 -
Santamarina - what do you mean!! That’s Tingley Beach near downtown 😂😂
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Got hit with a craving and whipped up a smoky feast — chorizo, jalapeño cheddar sausage, roasted poblano, corn, onion, and a hearty bean stew all bubbling together. Pure comfort in a bowl!
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Last edited by Purc; September 28, 2025, 04:43 PM.Comment
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I’m a big fan of German food and German culture. Used to do a big Oktoberfest celebration with a few families - we’ve all moved to different places now - and the full blooded German in the group always made Braunschweiger.
I’m the kind of guy who will try anything - once. And that is exactly how many times I tried Braunschweiger!
…but I applaud the taco fusion!
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We had a couple petite sirloin steaks today in the kettle. Broccoli and potato skins for sides. Guess which one is mine.Comment
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I had been slacking off and my cookers were getting lonely. They were complaining to me - yes, they talk to me. So today I decided to do some chicken on the kettle. I guess I should do some plated pics at some point
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MIL’s birthday so we had family over to celebrate. Beautiful Chicago weather. Italian sausage and wings. Smoked the wings on Silverback and finished on the kettle. Paired it with a local Octoberfest beer.
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My wife brought home a few pork bellies and said she wanted ramen. Who am I to debate that?
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bbqLuv nossir. That would be pork fat water. What Richard Chrz said. Fresh bones can also be used. My train of thought is stock has the veggies and broth is more bone only forward. Don’t forget a splash of vinegar. And skim the scum. Always skim the scum. I personally like roasting first. Less skimming, deeper flavor. -
I need to try making Ramen. It always tastes so good when I have it at a restaurant.
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Taking it easy tonight. I sautéed 1 1/2 lbs of mushrooms in butter and olive oil with 5 cloves of garlic, mixed in 1 lb of penne rigate and garnished with fresh basil.
With red and black pepper and Parmigiano Reggiano. (And I sautéed some shallots for mine.)
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Last edited by Richard Chrz; September 29, 2025, 06:06 PM.Comment
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Do you like the taco? I like the taco.
Good, old fashioned Old El Paso / McCormick's 1980s comfort food.
And I always eat one more of these than I really should. But it is a good food coma.
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