Flank steak and charred cauliflower on the Weber gasser. Served with sauteed beech mushrooms.
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Smoked a pork butt over night for the weekend festivities at the lake Saturday. Gonna chow on this pulled pork with some slaw and another side to be determined and then head to the water for the luminaria walk/party!
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Pork pho!
Rubbed some char siu mix on some trimmed up pork loin, grilled, then cut up. Yes, the cook had several samples for quality assurance purposes.
Quick chicken broth made with fish sauce, ginger, and peppers.
Simmered in some veggies and rice noodles. Garnished with green onion.
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Slow cooked Wagu chuck roast on the Traeger Woodridge. Simply seasoned with 16 mesh black pepper and Lowry’s. On the grill at 8:45 this morning for an hour at 225 Super Smoke, then increased temp to 300. Wrapped in foil at 170 after 3 hours, pulled at 205 after total cooking time of little over 4 hours. Held at 140 in Breville Smart Oven for 4 1/2 hours. Peppery, tender delicious.
Ready for the grill.
On the grill
Two hours later
After hold and sliced
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My old friend did good tonight! First cook on the Weber kettle with the Slow n Sear and the SNS hinged grate. Put 25 coals & hickory in the slow n sear and slapped on a nice tri-tip at 225° ambient to 110° IT. The tri-tip was coated with Cattleman’s Grill California Tri-Tip rub and seasoning. At 110° IT I added half a chimney of hot coals to the slow n sear to seared the heck out ofthe tri-tip to 127° IT. Bout one minute a side for bout 5-6 flips. Buttered up some kaiser rolls and made up some horse radish sauce. 3 tbs Dukes mayo, 3 tbs horse radish, 1/2 tsp mustard seeds, dash of apple vinegar, dash of salt n pepper. Sided with coleslaw with a dash of serrano pepper. OMG it was awesome. Good to have an old friend, hope the drill is forgiven 🤣🤪😎😁
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Tacos al Carbon.
Flank steak marinated in soy sauce, lime juice, and vegetable oil for about five hours, then seared hot and fast in cast iron....
Nailed it.
Refried beans and guacamole salad.
I feel....happiness.
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fzxdoc lol....only reason I went light on those is I already had put a bit too much Carolina Reaper flakes in the tacos.
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Bumper crop of very late season cherry tomatoes. Roasted up a batch with olive oil, garlic, Calabrian bomba sauce. Toss with strozapretti pasta.
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Been doing rice bowls lately. So easy and so good.
Below is a salmon bowl with Tzatziki sauce, Mayo infused with Siracha, freshly made Hummus, marinated chickpeas, avocado, sliced cucumbers and underneath the rice and some cabbage. Served with pita bread.
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First time making pastrami. Bought a 12 pound corned beef brisket (uncooked) from Zingerman's mail order in Ann Arbor, MI, then desalted the corned beef over 24 hours.
Next applied pastrami seasoning (pepper, coriander, etc.very liberally all over). Most recipes call for smoking at 225F until brisket gets to the stall temperature of 160F. But the reciples diverge into two different directions from that point.
Some say remove and steam cook to 203, while others say wrap in foil and continue on the smoker to 203. I pondered, consulted more recipes and even used AI. There was no strong concensus either way.
So I decided to cut the brisket in half and do one half steamed and the other smoked. After both were done, we let rest and then refrigerated overnight.
I just sliced both and did a taste test. Both were equally tender and moist, which surprised me. But the bark was a bit more intact on the smoked half. But no appreciable taste differences.
We ended up with about 6 pounds of delicious pastrami. Everyone at our party simply loved it. But considering the corned brisket cost $170, a deli might be a similar cost. But not as much fun and probably not quite as good. BTW Zingerman's was great to work with. Excellent customer service andhelped with the recipe. Meat arrived right on time so it went from the shipping container to the refrigerator and was cooked the following day.
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Our Walmart usually has 3lb corned beef points. Perfect for a nice pastrami.
We do it a little different. Smoking to 160, then wrapping in foil with a few spritzes of water to 190f. Then I refrigerate overnight.
Not finishing the cook to 203f allows me to slice it very thin on my deli slicer. Then we steam and stack.
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Mystery Meal: What will the final dish be? More to come.
Hulagn1971 guessed it.
I had never heard of lasagna bolongese with béchamel until the other day when I saw this recipe. I don't know how it is supposed to taste, but it came out really good. I have never been a fan of ricotta, so this suits me just fine.
I also decided the recipe was going to be a bit bland, so I added a few ingredients.
Next:
Béchamel with Parmigiano Reggiano (so far, the most difficult thing in this recipe was spelling Parmesan the right way)
Out of the oven:
On the plate:
Last edited by Carolyn; December 12, 2025, 07:43 PM.Comment
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Carolyn whew! I went out on a limb but saw the bay leaves. I'm glad I was the winner cause I hate to lose (which happens quite frequently 😉) -
Hulagn1971 Too bad it is just for braggin' rights. 😜 That was a really good, I am guessing, educated guess. You hit it out the ballpark.
I placed those bay leaves on top for the image and to give a hint. I added them to the bolognese even though the recipe didn't call for bay leaves.
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Porchetta! I posted the prep of this the other day. Today is cook day (tomorrow is cold and rain so I'm doing it a day early). I brought it to 190o IT and then finished for 10 minutes in a 500o oven. Skin is nice and crispy and it tastes great! Mistakes: 1) Forgot the red pepper flakes, still good though. 2) Should have re-watched the video. He pulled at 135o or so and finished at 450o to get a nice crispy golden brown skin. My skin is dark but not burned.
I will add less rosemary and sage the next time I make this but it is really good!
Nice and dry from 3 1/2 days in the fridge.
Gotta have a stogie and some rum while getting a smoke bath
Time to pull
Out of the oven
Get in my belly!
Last edited by 58limited; December 13, 2025, 03:04 PM.Comment
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SheilaAnn Pork skin is not an issue for me, plenty of sources available around here. Its the duck: I don't want to buy a whole duck and I haven't found anyone selling just leg quarters. Wild Fork has 2 confit duck legs for $15.00 but they no longer ship. Any recommendations for an inexpensive online source? Would it be acceptable to substitute chicken?
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It's been drought conditions here for over three months.
It's finally rained and damp so today I got to go back in the pit.
A 3lb Hickory Smoked Meatloaf. One large smoker box hickory and grilled indirect at 350 for about one and half hours.
50/50 mix hamburger/ground pork, pulsed bell pepper, onion, and garlic bulb, two packets Lipton onion soup mix, 2 eggs, and a sprinkling of bread crumbs. Swiss cheese and brown gravy for the glaze. Let sit over night for the flavors to meld.
Piggly Wiggly of Tallahassee #teamchargriller #chargriller #chargrillergrills #wrangler #offset #kingsford #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood
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Repeat. Bone in pork chop. Sous Vide 4 hours at 130. Ice bath and seared on cast iron skillet. Seasoned with Meatheads Memphis Dust. This is the only picture. I was trying to get it ready and watch the Heisman. Very nice and I enjoyed.
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