I started eating before I took the pic. Black Eye peas, fried corn, ribs and corn bread. Jiffy. Don’t judge
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Been think about doing ribs with a Chinese flavoring for a while and finally got around to it. Not char siu or takeout style ribs but normal smoked ribs using Chinese spices instead of the normal American bbq profile.
So finally pulled the trigger today and went to Sichuan smoked baby back ribs (store was all out of spares so had to settle for baby backs - at least they weren’t the extra meaty kind)
Made a rub of Sichuan peppercorns, ground Sichuan chile powder, ground cumin, white pepper and brown sugar. Cooked on the PBC for about 3 hours until probe tender.
Separately made a glaze using Pixian Doubanjiang, soy sauce, sesame oil, hoisin sauce, black vinegar and shaoxing wine. Once the ribs were probe tender, glazed with the sauce two times for another 20-30 min.
Served with Sichuan-ish cucumber salad and rice (and chicken teriyaki). Very happy with results and will definitely make again
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Johnny Booth - Rub was just a little of this a little of that based on some experience with the flavors. Of course I didn't write it down but would say it was roughly equal parts cumin, sichuan chiles and brown sugar, 1/2 part sichuan peppercorns and just a bit of white pepper. I had earlier dry brined it so no salt in the rub.
The sauce was based on a recipe from Mala Market that I used as glaze not a marinade
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Last edited by Panhead John; January 2, 2026, 07:14 AM.Comment
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My snowbird sister finally made it down so we had a delayed Chanukah dinner tonight. She made the potato latkes. I prepared the SV wait a couple days and Q rib roast and green beans (beans not pictured)
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Happy New Year!
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Short version: I cooked a roast strip-loin in a toaster-oven for company on NYE, and it had no business turning out as well as it did.
Long version: We'd invited over some family, and were expecting four adults and two kids for dinner. I planned to roast a duck, and had a number of sides lined up. On a few hours notice we added three extended family members who were unexpectedly able to join us. Fearing the duck wouldn't serve 6 adults, we picked up a 2.5lb strip-loin roast.
When I went to season it with some of Meathead's Cow Crust, I discovered I'd used the last of my last batch up, and didn't have time to make anymore. Store bought Montreal Steak Spice it was.
Then, as I went to put it into the oven, I realized that with the sides I had roasting in there alongside the duck, there was simply no room for it.
With it being -20Cº out, and my grill and smoker each being under a foot of fresh snow, I was short on alternative options.
it dawned on me that the roast would *just* fit into my toaster oven. Learning that the timer only went to 25 minutes, I cycled the alarm on my phone in 24 minute increments until the roast probed at 120º. I let it stand for 10 minutes while I got a pan fired up on the stovetop, and seared it on three sides.
(The fourth side was 1/16th" of an inch under the toaster oven's top burner and didn't need to be seared.)
Carved, and plated. I was almost embarrassed at how well it turned out. (It completely stole the show from the duck.)
Happy New Year EveryoneLast edited by Kardnal; January 1, 2026, 08:26 PM. Reason: (Colours all washed out on original photo I uploaded.)Comment
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Last edited by texastweeter; January 1, 2026, 09:17 PM.Comment
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But you ARE down to invest in some Iranian Rials still, right? We gonna be rich!!! Panhead John
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I was this many years old when I learned that chicken is considered bad luck on NYD. But I pressed on because the chicken was already brining. Collards and black eyed peas and cornbread. I used the brine from TK’s Ad Hoc. I did toss the aromatics after all. I brined from 5-ish pm until about 10 am the next day. I think it went too long. I used the flour mix from Meathead’s book. I really love the cornstarch and flour blend. The crust was awesome!
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Pulled a prime rib out of freezer for a cook today. Covered in an herbed butter and smoked. Turned out pretty awesome. Served with steamed broccoli and roasted baby potatoes.
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I'm starting to make this dish more and more....it is so easy, so fast, and so pretty (and relatively healthy).
Sautéed some sockeye salmon in avocado oil, which I added to some blue corn tortillas*, then some habanero & sriracha crema, then poor-man's guac (mashed avocado with salt and lime juice), then some pickled red onions.
It's goooood.
* SheilaAnn, alas....not yet made from the masa you so generously sent me; my tortilla press is still on back order! But soon!Comment
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First cook of the year. Rack of pork on the Bronco. Very nice and juicy, and a bargain at $2.99 per pound. Frank’s red hot sauce as a binder, a bit of rub and herbs and spices.
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bbqLuv this time it definitely did. When I used it on a chuck roast, I didn’t notice it as much.
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Well, yesterday we had the traditional black eyed peas and turnip greens here at the Morris household. My contribution was a double smoked ham (spiral sliced from Publix), with the Chris Lilly apricot glaze from over on the free side.
The new RFX system courtesy of my non-so-secret Santa Alan Brice did the trick for monitoring things on the SNS Kamado.
And here is the star of the show, after unwrapping and setting the glaze. I rolled it around some on the grate above the burning lump in the SNS insert, then plopped it back into the pan to head to the house.
We didn't have all the kids gathering here on the 1st, so we prepared plates and dropped them by two of the kids houses, along with my parents place, then back here to hang with the daughter and grandkids that had flu over Christmas.
I've made the spicy apricot glaze before, but it had been years since we had a ham at all, and I forgot how good it was.Comment
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Happy New Year!
1st smoke of the year on the Franklin Stick-burner yesterday. Chuck. No ‘finished’ pics. We had unexpected (but welcome) company just as I was pulling the beef. They tasted some, but they had already eaten. So we put it away and visited. Will post some pics under leftovers when I get to actually eat it.
It was a beautiful day, full sun, no humidity, ~65F. Splits are ready. Cherry and Oak mostly.
Cockpit of the cook. Budweiser and Altec Lansing are required.
Dry brined overnight with generous salt. Covered with black pepper just before the cook.
Target temp 275f.
Shortly before the wrap.
Started with some seasoned natural cherry wood that I found in the pile. Yard smelled like I was cooking with incense. The color shows. Finished with Oak. Perfect cook today.
Last edited by Johnny Booth; January 2, 2026, 11:08 AM.Comment
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