Ribs on the Weber lakeside during a snow event.
Yes, fzxdoc right on the water with plenty of room for fun!
Grew up in NJ, I still like the snow and cold.
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Ribs on the Weber lakeside during a snow event.
Yes, fzxdoc right on the water with plenty of room for fun!
Grew up in NJ, I still like the snow and cold.Last edited by HawkerXP; December 9, 2025, 07:56 AM. -
Shrimp pasta tonight!
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Chimichurri sauce. Good on so many things, including salad.
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We love this stuff. I made the mistake of hand-chopping and using a Molcajete the first time, blooming the whole black pepper etc. Really hard work, but the more rustic method created a completely different texture and more pungent flavors than the food processor. Although we still use the food processor for efficiency, I still go back to the manual method when I crave that taste.
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Lots and lots of pork. Three shoulders and three racks of ribs. It was bitterly cold out -4 F. The PitBoss struggled hard with that much meat and those temps. I put a fire blanket over the hood and that seemed to help.
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Spinaker I don't have any research or evidence to prove anything, but I would consider it. The OG, has a relatively short augur tube, which is on the back with the hopper tight to the back of the cooking chamber. The Blaz'n is more the traditional "barrel style" with the hopper on the side and a relatively long augur tube. I have never had a problem with the pellets swelling in the OG, but I have had to pull the augur on the Blaz'n more than once because of moisture causing the pellets to swell
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I resisted getting a rotisserie for the longest time. I didn't see me really using for anything other than whole yard birds, and I have other methods for them that are pretty damn good. Suffice to say, I finally got one as a Christmas gift last year, and I love it. And as Jfrosty27 notes, it has other uses, but it does make some excellent bird. And it's so easy..
Nice first cook!!
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Thai crab curry with rice noodles and a simple (possibly the best?) wok cabbage with brown sugar and fish sauce. Some cooling cukes. Too much heat for Mrs JC but I loved it.
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I made smoked salmon dip tonight using the Hey Grill Hey recipe. I personally would have rather done Meatheads but this is for a party and some people are weird about capers and raw onions.
Smoked Salmon Dip [with Video] - Hey Grill Hey https://share.google/xUxvfpfedpQluV1fx
I did 4x the recipe and it needs some serious tweaks, but I honestly don't know what. I added a little extra fresh lemon juice, salt, paprika, black pepper, red pepper flake, and finally about 1/2 tbsp of horseraddish and its still missing something. However I mixed so many times adding the extra ingredients 1 by 1 that I can't mix it anymore without completely disolving the fish.
1 tweak for sure, if there's a next time Im do8n the fish at 225 or 250 and letting it at least form a pelicle before smoking. Maybe not an issue had I used one of my other grills. The salmon had a nice smoke flavor and was perfect for eating on its own, but the recipe as written tasted like Greek yogurt and dill and nothing else, definitely not smoked fish.
Tomorrow night I will make crostini and its all for an early lunch party Thursday so flavors have time to meld.
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SheilaAnn I did, and it tasted close enough I thought adding the salmon in would bring it to where it needed to be, but once I did I found it lacking. I can't put my finger on what it's missing. I might grab a smaller piece of salmon and smoke it the way I normally would and just add half to each tray without really mixing it in. -
I think I figured it out, too late to fix it, but maybe next time. When multiplying this recipe, I suspect once you go over 2x you should start cutting back on the yogurt and substitute back in cream cheese AND more fish. I found a couple others else complaining about the same things I was when they tripled it (well, verbatim same recipe, different sources), the yogurt is just too much at that quantity.
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Chicken and dumplings...was out of celery so subbed some frozen peas we had..
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Coming soon to a cooking thread near you! Something I've never made (or had) before: Porchetta!
Went across the street to see if the Cajun market had skin-on pork bellies and bought a 9lb one. I knew they would have them, they make Cracklins every Wednesday, I didn't know if they would sell them though. $4.50/lb and I only used half so I can make bacon or cracklins with the other half.
Butterflied it then got the garlic, herbs, and salt blended and applied.
Tied it then realized that I forgot the red pepper flakes but I think it will be fine. You can also see that my knife was way sharper than I thought but I think it will be OK anyway despite cutting all the way through the skin. The video I watched recommended scoring the skin to let rendered fat out while cooking. Into the fridge until Sunday to let the skin dry then I'll decide whether to cook it outside or inside depending on the weather.
The video by Not Another Cooking Show:
Last edited by 58limited; December 9, 2025, 08:09 PM.Comment
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Rough night.
I bought some nice bone in lamb chops from ALDI last week. Sell by/freeze by date was today 12/9. Got my mise en place "in place". Pulled the chops out an hour prior to cook so they'd temp up and would cook evenly. Cut open the vacuum pack and ooh. They were stinky and slimy. Right to the garbage can. Brussels sprouts were already slow roasting in the oven and small potatoes were prepped. What to do? I started digging in the pantry and found a Zatarain's box and smoked sausage in the fridge. No way that would work with the sides I had ready to go. Dug deeper in the fridge and found a really nice 1lb cut of beef, flat iron steak..from Food Lion. Cooked it in the Made In 12" carbon steel skillet on the stove top using the exact ingredients and technique for the lamb.
The hail Mary won the game.
Recipe is in pics.
ecowper gets full thanks for the lamb chop recipe that I literally used for the flat iron steak.
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Shoot, I didn’t even notice the cut. I’d be a fool to try and critique anything in those pics! 👍👍Last edited by Panhead John; December 10, 2025, 05:53 PM.
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Sauna night Pho. This was the perfect meal, post sweat and plunge.
I had to include a few ambiance photos too! The sauna/woodyard are pretty magical in the winter months! Especially on full moons with snow and clouds.
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Woke up craving breakfast tacos this morning, so I threw together scrambled eggs, spinach, cherry tomatoes, red bell pepper,
and a splash of red and green salsa over mini, lightly charred flour tortillas. Started the day with a win for sure.
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Smoked Transistors I love Super Mex salsas! I coulda swore you lived closer to me (LCD and Carson). Julian’s is on Carson in HG. Everything we’ve ordered has been great. And the tortillas rock. California Cocina is on SB Blvd and Florista. Quesabirria tacos are the bomb and they serve the consommé with them. Salsas are exceptional here, too. -
SheilaAnn- Im in Cal Heights - Orange & 37TH. Will have to check out Julians some day in Hawaiian Gardens since it is nearby,Thx
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Dinner earlier this week, my take on Meatball Stroganoff.
Flat noodles finished with butter and some 16 mesh black pepper before plating.
Dry gravy mix from McCormick made with half & half and sour cream.
Heat & serve meatballs sautéed in EVOO with fresh mushrooms, minced garlic, black pepper, granulated onion, smoked paprika, ancho, dash of Worcestershire and parsley.
Side salad just for fun...
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Carroll Shelby’s (Not Texas) Chili with (gasp!) beans. Sometimes I like chili with beans. Added a can of mild rotel tomatoes, a can of fire roasted diced tomatoes and half a chopped onion to 2lbs of 93/7 ground beef.
Last edited by jayjordan; December 10, 2025, 06:01 PM.Comment
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Cheat meal alert - no real cooking involved.
The fam wanted pulled pork sandwiches last night, but there was zero time for cooking between my work schedule and prep for a work event my wife was running.
So we tossed a pork loin in the crockpot yesterday morning. It’s missing the bark and that smoky flavor profile, but they came out pretty tasty.
The wife was in charge of this cook. I hit the loin with salt and pepper when we tossed them in, and she dumped a bottle of barbecue sauce on top and let it go. Didn’t even check them until it was time to eat.
Then it was a quick shred with the bear claws, tossed on a toasted bun, and hit with more sauce. 5 mins prep + 5 mins to serve = one happy family!
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fzxdoc It’s got dang near a whole bottle of barbecue sauce in the cook, then more added at serving. If it was just a rub like I’d do with a shoulder it would be as dry as all get out. -
So that's your secret, Santamarina . I do country style ribs sometimes in the crock pot for pulled pork sometimes, but I like the idea of a nice pork loin that stays juicy. I'll have to try it. Thanks!
Kathryn
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