This was an out of my #@# idea. It worked out IMHO. Italian hot sausage, green peppers, onion and bow tie noodles. Seasoning was salt (in the noodles while cooked). Black pepper, garlic powder and FlatIron Hatch Pepper. Yea, Italian hot sausage wasn't enough heat. Cooked sausage, onion and peppers in the C.S. pan. I used beef tallow in the pan. Sausge sliced and added back to the pan. Noodles cooked and drained. Then added to the other stuff in the pan and seasoning mixed in.
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Asianish chicken kebabs and broccoli/rice
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Reverse seared prime tri tip on the SnS kettle. One chunk of oak. Served with crispy roasted cauliflower and sauteed beech mushrooms.
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Fried Mahi Mahi in a special olive oil. Basic rub with red pepper flakes.
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Fried? Like deep fried or a pan fry? Do tell…. I’m struggling with some black cod that I do NOT want to do miso again. -
SheilaAnn pan fried. The oil on the plate was all the oil poured out the little pan. I finished in the oven for a few minutes to get to 135 internal since it was thawed just enough to allow the seasoning to stick.
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French Dip from leftover New Years Day prime rib.Comment
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I’ve been in cooking mood the last couple of weeks. I had the taste for some homemade bread, then I thought while I had the flour out, why not make some fresh pasta and a quick marinara. Then the next day for lunch, it was bruschetta on the homemade bread.
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My biggest tomato from the garden was ready. It’s a Golden Queen variety. So Caprese was in order with tomato and basil from the garden, with buffalo Mozzarella, EVOO, and balsamic vinegar. There is nothing like food fresh from the garden.
Believe it or not, this is a radish from the garden. Not hot, not woody, crisp and delicious. My mom got me hooked on radish sandwiches when I was young. So the first radishes are always sliced up, with salt, pepper and butter on white bread. It especially goes well with an ice cold beer.
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Then it was ribs from Porter Road with spuds on the Lang. The ribs from PR required no trimming. They were excellent.
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The “coco-ancho” rub is on the rotation now. Back by popular demand.
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder.
2 teaspoons cayenne pepper
Dry Brined the pork roast for 8 hours, the rub is nearly salt-free so I can pack it on. Avocado oil for a binder.
started at 450, turned down to 325 to avoid burning the brown sugar.
I used bacon fat rather than bacon, and sautéed these brussel sprouts with salt, pepper, red pepper flakes. Deglazed with fresh lemon juice. They were terrific.
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Sabrina and I are spending the week up north.......my truck has not moved since Monday. I have been working in the am and then reading, taking Ripley out on lake and forest walks. We have made some killer meals up here too. Last night was braised beef short rib over some silky whipped Yukon Gold potatoes.
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Just a basic cheeseburger and fries. Grass fed ground sirloin from HEB on the Weber Kettle. Air fryer potatoes.
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Chicken Thighs for the win
I stopped trying to copy Competition videos and season lightly
Skin was tasty, meat was juicy,
I rate this cook 9.5/10--as in I really enjoyed this cook.
I also cook asparagus wrapped in foil
Chicken thighs 4 or more
Olive Oil
Pork and Poultry Rub
Course Black Pepper
1--clean and trim each chicken thigh
2--coat the thighs with olive oil
3--season with rub and then pepper
4--heat grill to 375'f
5--place thighs in pellet grill and set temp probe to 190'f
6--after 15 minutes flip thighs over --internal temp 134'f
7--done at 190'f internal about another 15 minutes
8--rest and serve.
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Paired with a Coors Light and that would have been perfect! -
Thank you Panhead John
I will take your suggestion under consideration.
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A couple days ago I made French onion soup that turned out well, and last night SWMBO and I split a ribeye and I surprised her with homemade chocolate mousse for desert.
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Been a minute since I posted. I turned 66 last weekend, and we had the last of my gift meat from my Secret Santa, ecowper Eric: Creekstone Prime picanha.
Dry brined overnight, hit with Cowboy Crust, on the SnS kettle 2-zone with indirect side about 250/120 until IT hit 130/54, then seared over half a chimney of Cowboy lump. Served with broccoli and a bowl of Rancho Gordo chocolate bayo beans (not pictured.) Absolutely spectacular!! Incredible beefy flavor and it was as tender as could be. Thank you again Eric, we toasted your generosity liberally!!
Attached FilesLast edited by DaveD; February 6, 2026, 10:29 PM.Comment
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