2nd use of the carbon steel pan. Cajun sausage and russet potato. Potato cubed, canola oil, salt, course pepper and I chopped a couple of cloves garlic. All mixed together and allowed to melt the seasonings together. All in the pan. I used the dome to prevent spatter. My wife's request. It worked out. I love the taste and heat of the sausage. Potatos pretty good too.
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Overstuffed Garlic Parmesan Cheeseburger Bombs
Followed the recipe that was posted here the other day except I used a flattened refrigerator biscuit for the top and another one for the bottom. Placed 2 ounces of the cooked meat mixture between the biscuits then sealed around the outside rim with a fork.
Baked for 15 minutes. Turned out pretty good for my first run at these.
Last edited by Ace; December 22, 2025, 09:24 PM.Comment
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It was steak night at Casa Santamarina. Grabbed the best looking New York strips that Publix had - not great marbling, but they came out juicy and flavorful.
Dry brined for an hour or so. Drizzle of olive oil and black pepper before hitting the CI skillet. Tossed in a few slices of white onion.
Got a beautiful crust on the steaks.
Topped with garlic and rosemary compound butter. Served with rice and salad.
No money shot - too good to stop eating - but they came out a perfect bright red/pink medium rare.Comment
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Made some chili recently using Malcom Reed's recipe with leftover smoked brisket and a freshly smoked chuck roast. Recipe calls for 3-4lbs, I used 4.5lbs 🙃. This is my go to for smoked meat chili and a good one!
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When the highs are in the upper 70s in the second to last week of December, you do grilled pork tenderloin and summer (sigh) vegetables.
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I cooked something tonight, don't remember what it was...
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Potluck today at work. Was going to do Moink balls (from the free side) but someone already picked meatballs. So I mixed it up and made Pig Balls! Smoked bacon-wrapped sausage (also on the free side). Seasoned with some pork rub I had picked up from Penzey's, then smoked on the Weber with a nice chunk of Apple wood.
I ended up putting them into a crock pot with some hickory flavored BBQ sauce to transport and reheat them. I've never made these before so we shall see if I goofed it up or not. The crockpot is plugged in by my desk, and I'm getting "a lot" of people stopping by, saying how good they smell, so that's a positive. Now I'm thinking I should've made more...
Was so chilly out last night and dark, I neglected to take pictures of the prepped food, and cook in progress, but I did just take a snapshot of them heating in the crockpot.
I'll let you know how they go over!
Everyone liked 'em! Only a couple left, which I'll gladly eat myself. Actually, there was a lot of great food, I had to use two plates to get a little bit of everything.
Lots of good cooks here. And waaay too much food for everyone in our office, no one left hungry that's for sure.Last edited by dpearce; December 23, 2025, 02:36 PM.Comment
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I have an 18 pound seven rack USDA prime standing rib roast that will go tomorrow but I remove the bones and I’m sous viding 40% of it (132 for 8 hrs) and smoking the other (karuebecue) 60 which gives me one rack of ribs. I’m going to give to my son and another that I decided to just toss on the smoker And I will show you the status —- about to wrap in paper
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A fun and tasty dinner cook tonight. Rice bowl with:
White rice, smoked shredded pork shoulder, Chinese spare rib sauce dusted with parsley.
Sauce consists of:
Hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, granulated garlic and ginger powder.
Vegetable side was what Food Club calls California Blend (Broccoli, Carrots, & Cauliflower) topped with grated parmesan cheese.
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Traegerized/smoked Bone-in turkey breast.
1-Removed the breastbone, and all the nasties
2-Seasoned with Meathead Poultry Rub. The rub is quite good.
3-Smoked for 1 hour at 225*F Super Smoke on, then finished at 325*F
4-Done at 145-150*F internal
5-Rested in foil and butter. The melted butter was a great dipping sauce.
I gave Bone-in a try, very good no complaints, but I prefer boneless turkey breast.
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I have been craving shrimp & grits, but my wife is allergic to shellfish so I can only cook shrimp when she is not here. Well, she is wrapping presents over at her mom's, so LET'S GO!!!!
First, bacon.
It is so hard not to snack on this stuff while the shrimp is marinating....
And for the shrimp, Texas Gulf Coast Shrimp from the Philly Seafood Company, based in Sugarland. If I have to pick up shrimp from a grocery store, I always get theirs. Extremely high quality. Here it is dry-brining in cajun seasoning and a little bit of baking soda.
Oh yeah, the grits. Alas, "5-minute grits" as that is all I could find tonight. I certainly used chicken stock instead of water and added in about 1/4 cup of Colby/Monterrey jack cheese.
Oh, and the bacon, too.
Here are the shrimp getting happy in the "leftover" bacon fat. A minute or so a side and they are done!
All plated up! (With a little parsley for garnish.)
Why yes, I like shrimp.
For something I threw together walking through HEB, this turned out fantastic. I need to try this again with "real" grits and my own take on a spicy/cajun blend.
(Okay, even looking at my own photo....that is a slightly excessive amount of shrimp....but they are so good....)
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"It is so hard not to snack on this stuff while the shrimp is marinating...."
That is why I always cook extra!
"...that is a slightly excessive amount of shrimp"
Said no one ever.
I posted my recipe awhile back: https://pitmaster.amazingribs.com/fo...p-grits-recipe -
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I made a pan fried burger and air fryer fries tonight, not even pic worthy... but definitely edible
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First Christmas Dinner is done ...... Karyn and boyfriend, Stacy and I ..... Rib Roast from Painted Hills Beef, Secretariat sauce, smoked au jus, green beans, mashed potatoes, sweet potatoes in miso butter and maple syrup ... it pretty darn good
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Carne asasa tacos are on the menu for tonight, but we thought we’d get a jump on the theme with some breakfast tacos!
Eggs, yolk gently broken. Seasoned with salt, pepper, and paprika.
Corn tortilla as the eggs cook.
Add potatoes O’Brien seasoned with SPG, bacon, fresh pico de gallo.
Overfilled a bit, so they’re pretty sloppy, but absolutely delicious!
Merry Christmas, y’all! 🎄🌮🎄Comment
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