Sesame Chicken
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Tri-tip sous vide for 4 hours at 131.5Β° then seared in a cast iron skillet with garlic cloves, thyme and lots of Kerry Gold butter. Maldon flake finish. Mashed potatoes and baby broccoli for sides. I ate the broccoli while I was finishing the cook π.
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bbqLuv it's funny you mentioned that. I called my wife around 3 and asked her to put the meat in the bath at 131Β°. When I got home from work that evening I saw it reading 131.5Β°. I said to myself "Well 131.5 it is then." π
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Normally I serve it in a pita pocket but the store was out
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SheilaAnn chicken, spinach, feta, tahini and hummus.
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Bone in pork chop a little over 1#. Meatheads Pork Rub/Brine about 3 hours. Sweet potato baked, cooled down and scrapped out of the skin. Butter and maple syrup mixed in. Then back in microwave to reheat. Chop done in the C.S. pan. Really liking the pan.
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Pork belly pizza tonight. The bbq sauce on the pork belly caramelized on me, thus the black.
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Last edited by johnec00; January 17, 2026, 11:06 AM.Comment
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Whoa. We have a pineapple patch, no fruit yet. I bet that vinegar is something. π -
Johnny Booth The vinegar is an experiment, no Idea what to expect. Its at the wine stage now, needs to ferment into vinegar.
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Grilled flanken ribs with crispy roasted cauliflower.
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Stuffed peppers in the kettle. This is the only photo I took.
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I did another Chicago style thin crust, but with a different flour. This was good, too.
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Smoked a 4-lb pork butt with a zesty Italian dressing injection, then hit it with Traeger Pork & Poultry rub. Ran it over Jealous Devil lump with a couple chunks of cherry and apple for a clean, slightly sweet smoke.Spritzed it with apple juice and apple cider vinegar mixture every 90 min to help build the crust.
At 170Β°F internal, wrapped it with brown sugar, thick slices of quality butter, hickory BBQ sauce, honey, and a light dusting of the same rub. About 2.5 hours later it was probe-tender. Rested briefly, then delivered it hot to one of our neighborsβsmall BBQ favor while they recover from wrist surgery
βLast edited by Smoked Transistors; January 17, 2026, 01:45 PM.Comment
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bbqLuv - I strain the zesty itailian dressing before injecting and use the savory seasonings (garlic,onion,oregano,parsley,red bell peppers) with a tad of mustard,rub,apple juice in a bowl for a smear for the pork butt then add whatever dry rub. They turn out pretty darn good.My wifes not a smoke fan so i usally just use a chunk or two of Apple or cherry
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Indoors today. Had thawed out some leftover double smoked ham from Christmas, ham and eggs for breakfast, then what to do with the rest?
I had leftover Amish made Ohio Swiss from our fall trip to Grandpaβs cheese barn. So decided Ham and Swiss on toasted Rye with some spicy German mustard was in order.
Last edited by dpearce; January 18, 2026, 11:55 AM.Comment
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First ever stick burner cook on my new Workhorse pits offset smoker. 2 racks of baby back ribs. Definitely need some practice at fire management, but at least I'll be eating well along the way.
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Lakehouse dinner tonight - black eyed peas (since I forgot these last time we were here) and pork tenderloin on the wonder kettle. This pork tenderloin was outstanding! As were the BEPs. Great dinner celebrating my momβs birthday!
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Nothing like a hot homemade meatloaf, mashed potatoes and blistered garlic green beans dinner on a cold and wet Saturday night.
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Pan-fried panko crusted mahi mahi with stir fried mushrooms and baby bok choy.
It got Coco's approval.
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