Jamaican Jerk Chicken with Peas and Rice
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fzxdoc I used the recipes from this video. Both recipes are in the description. I didn't have Scotch Bonnet peppers so I used 2 habaneros. I found the peas and rice to be bland so I added some Jerk seasoning powder to liven it up. In the future I'll serve the jerk chicken with Cajun red beans and rice. https://youtu.be/qzCA2roxEgo?si=mcISaFrdanzTi7w9
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Grilled king salmon over a live hickory fire on the Buackaroo. Threw a foil-wrapped head of bulb of fennel with a bit of fresh sage and olive oil into the coals while I was at it. Grilled corn salad to round it all out. That fennel was awesome.
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Breakfast for dinner. My friend gave me a sourdough loaf last week and I used the last of it to make French toast. I used up the last of my carefully hoarded Rutty Buck Maple Syrup from Spinaker. This was probably the best French toast I've ever made.
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LegoMySearwood store bought pie crust from Traders. As for the galette, I was guided by the Notorious RLB. Recipe called for sugar, I used my cinnamon sugar blend. The awesome thing about galettes? Free form!! Galettes are just happy little imperfections 🤓
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Chicken thighs were on sale this week so I bought a pack and turned them into boneless skinless thighs and used Malcolm's Charred up Chicken Thighs recipe - https://www.youtube.com/watch?v=LD7TrXqgA8Y
They were super simple and came out really tasty...
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Sous vide pork chops. Seared chops and delicata squash on the plancha.
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I have been cooking up a lot on both my Weber Searwood and Weber Performer. I haven't kept up with posting but I finally have some time to myself as we finally put all my children to sleep.
1 week ago, on my Weber Searwood, I made chicken with my own rub I created with ChatGPT - my wife's favorite so far.
My wife made some mash potatoes, green beans and some salad.
The other day I tried poblano con queso tacos (recipe from the pit's taco section) with some of the leftover chicken. I'm so glad we have some fantastic cooks in our group. They were fantastic.
Last Saturday I tried to make a pizza on the Weber Performer and Weber Searwood. The performer outshined the searwood as my wife liked the charcoal taste better.
I only turned away for a minute to grab my phone for a pic
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Now to tell the truth, I bought this pizza at Papy Murphy's take and bake. I have yet to make my own but it's on the list for this next week. It was still yummy and much better on the performer.
This evening I made steak on the Searwood. Just did a simple overnight dry salt brine. Then added Meathead's beef butter while it was resting.
I was supposed to have salad but I never made it. My wife made some baked potatoes and added onion, sour cream, cheese, and salsa. The family said I couldn't have made the steaks any better. Win in my book.Comment
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Smoked these cross cut beef shanks the weekend before Thanksgiving. Then vac sealed and tossed in the freezer. Last night I pulled them out, popped in a sous vide bath at 150° for 1.5hrs to thaw and warm, then braised in a Dutch oven in the oven at 275° for 4 hours. Braising liquid was red wine and beef stock with onion, garlic and carrots. Shredded perfectly served over buttered egg noodles. A great cold weather dinner.
Last edited by Hulagn1971; December 8, 2025, 12:37 PM.Comment
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Wings on the WSJ/GrillGrates
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Turkey soup! We do Thanksgiving every year at my nephew's in South Jersey. He fried the turkeys do there are no pan drippings. Hence, I make make ahead gravy and stuffing to bring every year. I always have way more turkey stock than needed for those dishes so I eventually get around to making turkey soup from the extra. This year, I roasted a couple of turkey wings a couple of days ago and picked the meat off for the soup. I added some small dice baby carrots, celery and onion. Somewhere in the stock until the various were tender, then dumped in the picked turkey meat and some so shells (small pasta shape.) It's delicious. I have some to my 90 year MIL, since she lives homemade soup and doesn't cook any more.
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Normandy Pork Chops (Porc a la Normande)🇫🇷
Picked up some Cheshire pork chops, from my local butcher’s Market. Seasoned chops and lit the coals. Sautéed a granny smith apple followed by searing the chops a couple of minutes on each side. Set aside and sautéed onions then added some apple brandy, hard apple cider, Dijon mustard and a little heavy cream. Let it come together and placed the chops back in to finish cooking and heat through. Delicious!
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Did Kenji's Foolproof Pan Pizza again. No pizza should taste this good with so little effort.
I'm really liking the cheese stick trick for the mozzarella. They come in packs of twelve, 1 ounce each per stick, so it is easy to get six ounces of cheese per pizza (which seems to be the perfect amount). I don't unwrap them, but do some quick knife work to get them out of the packages. (And I don't have to wait in line at the deli!)
Here we are out of the oven....
Closeup of mine.....
Closeup of hers:
(The only differences are mine has Trinidad Scorpion pepper flakes in the sauce plus the jalapeños.) And that spanish chorizo is just delicious. I use the Boar's Head one.
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Working on my pizza game. I'm getting better at making them round ish.
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Haven't done this in awhile. Smack me upside the head. Beef Back Ribs in Cabernet Sauce. Normally done on the gasser per the recipe. I did in the oven. Rub on last night. I attribute the pulling so far up the bone to oven versus indirect on the grill. Taste and texture not effected. Potato Wedges air fried. Just oil, SPG and and smoked paprika.
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Looks delicious. Those are the kind of beef ribs I see in my neck of the woods, not the heavily meaty ones that most folks show here on SUWYC. I always pass on the ribs that look like these, but your dinner is giving me second thoughts. I may grab some and give this a go. Was the meat nice and tender?
K.
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