Old school comfort food.
Meatloaf sandwiches on sourdough bread from Seattle Baking Company, Tillamook provolone cheese and mayo.
The side was four bean salad from Costco and the sexy blue plastic plates are from Walmart (50 cents each).
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
A change up tonight. Manicotti, Nancy's meatballs and sauce. I mixed together fresh parmigiana cheese and shredded mozzarella. A slice of Cibatta French Bread. I'm full.
Somebody mentioned beer can chicken and that reminded me that I haven't smoked a whole chicken in awhile. I have a fancy chicken holder that has a place for a beer can, but I use it just to hold the chicken upright and get the benefits of vertical roasting.
Garlic mashed taters and canned carrots with brown sugar rounded it all out.
Plus a bonus pic of the neighbors dog who was hoping for his usual treat to come flying over the fence. Sadly he was inside by the time the chicken was done, so poor CJ missed out this time. 😕
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Course. Lunch or Dinner. Main Dish. Beef. Cuisine. American (Mexican influence). Makes. 4 to 6 servings Takes. 45 minutes prep and 5-6 hours cooking
Ingredients
2-pounds chopped chili or stew meat (I sourced wagyu sirloin)
1-pound lean 90/10 ground beef (Again I sourced wagyu from Mishima Reserve)
1-pound Italian sausage hot
1-large white onion chopped reserve a portion for garnish
1-whole garlic head finely chopped
1-jalapeno pepper with seeds (optional) finely chopped
1-7 ounce can chipotle peppers in adobo sauce, chopped
1-28 ounce can Muir Glen crushed tomatoes
1-14 ounce can Muir Glen chopped tomatoes
1-14 ounce can Muir Glen tomato sauce
1/2-cup chicken stock
1-bottle beer (preferably a good IPA)
2-tablespoons chili powder
1-tablespoon cumin powder
2-teaspoons cayenne pepper (adjust to desired heat level)
1-teaspoon ancho chili powder
1-tablespoon of Tony Chacheres seasoning
For Garnish:
Reserved chopped white onions
Mexican shredded cheese
And if you don't like heat this isn't for you.
Last edited by RichieB; January 8, 2026, 04:31 PM.
Chicken drumsticks with my secret Texas style rub inspired by Aaron Franklin.
Sorry, I'm not able to share the rub recipe because number 1, it's a secret and number 2, I've misplaced the list and I'm not sure where I put it.
If I can find it I'll pass it on...
Fried taters with Crema sauce and Costco bean salad.
Don't pass on the Costco Choice Chuck Boneless Beef Short Ribs. Used the Scheiding Steak Method, which includes freezing/dry brine for 15 minutes, Slow Smoke for an hour, reverse sear at 350 for maillard reaction, and cut immediately.. all on a Traeger Ranger Pellet Grill. Gets red to red almost every time.
Worked the crap out of our temp help the last 3 weeks, so I just had to feed them. It was tight, but I made it work.
Sam's club beef sausage and then the pork jalapeno cheese ones. The beef had great snap and texture, but boring flavor. The pork actually had a nice balance of sweet and heat but snap was lacking and I'm not a fan of mushy sausage even after a few years in England.
And damn near perfect estimate of food needed... only 4 buns and 4 sausages left. Considering the bun to meat ratio was not 1:1 I'm pretty proud of myself. *EDIT* only 1 sausage and 2 buns went to the wildlife on campus, still a great result!
I couldn't find 'Show Us What You Are Going to Cook', so I'm posting here. Earlier in the week I had to take Mrs CN to Spokane so she could catch a plane to Florida. I made my obligatory stops at Sonnenberg's Meats for their New York Style sausage and pepperoni sticks, and at Costco, where I picked up a couple of tri-tips. Yesterday I rubbed them up with ecowper 's SWW rub that I got from Chef Heart. I vacuum sealed them and let them sit in the refrigerator overnight. Today they go into the freezer until Mrs CN gets home where they will head into the KBQ,
Can't wait to see those cooked up!
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