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Grilled opah with a mediterranean rub and olive/caper sauce. Served with not-from-a-box San Francisco treat.
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Nothing fancy but it is your usual football finger food! Lazy wings and nachos from the oven
and I gotta add Kosmo’s wing dust, both the Nashville hot and Garlic Parm are outstanding!!!!!
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Wings 3 ways: Buffalo, Barbecue and Korean
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Got pork butts on sale a few days ago. Decided to smoke one for pulled pork. Packaged for freezer to use in lasagna, Cuban Sandwiches, or what ever.
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SVQ short ribs. Tater salad. Horrible picture. I did 48 hours at 135*F. Chilled overnight and went with white oak until 145*F. Held for an hour at 190*F. Glazed with MH BBQ Sauce.
we were able to cut it with just our forks.Comment
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Super Bowl appetizer. Dates stuffed with Goat Cheese and Wrapped in Bacon. Baked in the MAK Pellet Grill.Comment
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bbqLuv we had these at Winery in Medford Oregon several years ago. We thought Dates?? They were delicious. Just put a little Goat Cheese inside a Pitted Date and wrap with Bacon. The Bacon will crisp up in the Pellet Grill @375 in about 25-30 minutes.Last edited by Skip; February 9, 2026, 03:18 PM.
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Finally, finally got out to the grill. Hadn't been out there since Christmas, thanks to the freezing cold weather and snow...
Chuck steaks on the Weber Kettle for game day, Tortellini Soup (which the wife made!), and Lil' Smokies for later. Reverse sear on the steaks, with some hickory chunks for the smoke. And a little pre-game bourbon to keep me company.
Was nice to finally see the chimney lit up again. Note the amount of snow sitting on top my firepit in the background:
Steaks with blue cheese melted on top:
Well, I overshot the temp. Not much pink in those. Well, none really. Maybe I should've used the afterburner method. They were somewhat thin steaks, and I've had really good results with the afterburner. Next time. I think they temped out about 145+ before I rescued them from the grill. Still tasted good, not tough, just not my desired 135. Maybe I pre-gamed a little too much?
With the soup and some bread:
And finally, what's the big game without something to eat with? I used Apricot preserves instead of grape jelly. It's all I had. Anyway, a whole bottle of hickory BBQ sauce, a couple tablespoons of Worcestershire, a tablespoon of chili powder, and about 2.5 hours in the crockpot on high. I'm eating some for lunch today for sure:
We did not go hungry! So that's a plus.Last edited by dpearce; February 9, 2026, 08:37 AM.Comment
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Spending a bit of time in California’s warmer weather and I have had an opportunity to fool around with a Kamado Joe. I have not used one before, although I do have a BGE. Have to say it’s a pretty impressive piece of equipment. I did the same sort of thing as Pizza67 with the back ribs. Changed up the recipe a bit S&P periodically for 2 and 1/2 hours, Brown sugar and chipotle on top for 45 minutes. Wrapped for 30 minutes, and then opened and finished for 10. Might have gone just a touch long. But still pretty good.
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It was a cold night in Cleveland but these beautiful lamb loin chops turned out great!
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Early valentine's day cook.
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Smoked a Pork Butt with Fajita rub. 2.5 hours on the Traeger at Super Smoke. Then put the whole thing in the crock pot with onions and a cup of Hatch Chile salsa. Cooked over night used shredding forks to pull it apart. Added Sweet Baby Ray’s BBQ sauce. Made homemade sourdough buns and fresh coleslaw to top the sammie. Added some mustard for flavor. Delicious result!
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