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Looks awesome! I loves me some chili crisp. Momofuku is good. Fly By Jing is good too ($$$). And I’ll be darned if I can’t remember one I tasted at the trade show the other week. It was a mushroom based one and it was 🔥 (both spicy and super flavorful).
I found the sell sheet! Hotpot Queen. They have Wild Mushroom and Crunchy Garlic.
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Super Bowl goodies 🏈🔥
Smoked up a full spread—apps plus a Wild Fork aged Wagyu brisket. First time cooking one, and man… that thing was already crazy tender before it even hit the Weber Summit Kamado. Injected it with beef broth, let it sit overnight, then hit it with a simple salt-pepper-garlic rub about an hour before the cook.
Ran the Weber steady at 275° all day. Around the 5½-hour mark, it was wrap time—gave it a good mop with beef broth and let it soak in. About 2½ hours later, it was probing like butter everywhere, right around 211°. Pulled it, vented it, then let it rest for about 3 hours until after halftime.
End result? Ridiculously buttery, tender, fatty goodness. Easily one of my better briskets.
Also smoked up spare ribs and chorizo-cream-cheese jalapeños, finished with bacon crumbs. Plenty of leftovers for the family to destroy later.
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My first ever attempt at scallops. Crispy, sweet, and delicious! Yay.
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When you just have to have a steak. Choice Strip Steak, 14 oz. Sous vide 3 hours at 129°. Ice bath 30 minutes. Seasoned with rub in picture. My daughter gave to me for father's day. I might have posted this, in town business. Good stuff. Seared in the broiler flipping a couple of times. The good news, lots of leftover. Oh, your basic baked potato too.
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Recently I had some spicy sausage my BIL sent from his butcher that I had to use. I made my first ever Chicken san Shrimp Jambalaya and Shrimp and Sausage Gumbo. The Jambalaya was passing but was a good first pass to know some things to do next time in rice prep and ingredients. The Gumbo was quite good and I was very patient with the roux. I’ve been upping my spice and hot sauce tolerance over the last few years and times like this make it worth it.
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Looks good. Try making your Jambalaya without the rice. Steam seperatly and put in bowl first then the Jambalaya. You may like it that way better. I did that some years ago and thought it much better. -
cruiseplanner1 Great idea. I did that for the gumbo and it makes sense for the jambalaya as well. Thanks
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Since I’m catching up, also made some Yakisoba one evening. I used one of those seafood mix bags that you can get at a grocery store, yakisoba sauce and noodles from the international store. Cook the noodles, strain them and put cold water on them to stop the continued cooking. Mixed onion, bean sprouts, mini corn, and aromatics to soften then the seafood. Drained off excess liquid to ensure stir frying instead of stir boiling. Took off the heat then added the noodles back in and the yakisoba sauce and mixed well.
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Cooked bone-in pork chops sous vide. Seared and basted in pan sauce. Served with sauteed beech mushrooms and brocollini
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Cooked up a couple filets last night. Sous vide at 131° for 90 minutes then a gentle sear and finished in butter. The baked potato was really good too.
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Brat Tub, with side of Chili Mac and bakery bread sticks.
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Yes... I was track side when A J Foyt didn't make the turn due to a brake failure and he went straight off the end of the track. He was air lifted out...
Edit: I think this was 1990 at Elkhart Lake, Wis. We we staying at Plymouth...Last edited by Ace; February 12, 2026, 02:16 PM. -
Jfrosty I am with you. I can eat brats anytime. One of our faves. And we are fortunate enough to have a few old fashioned meat markets that make their own and different varieties to entice us to try.
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Last edited by Dewesq55; February 11, 2026, 07:21 PM.Comment
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bbqLuv - Mapo Tofu is an extremely popular authentic Sichuan dish. I don't think I have ever cooked with tofu before. But the dish is not normally vegetarian. It has ground meat in it as well, traditionally beef, but I made it with ground pork because it's cheaper and we like it better.
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Hoppin' John Jambalaya
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Leftover brisket tacos for dinner last night — unreal using the steamer pan to reheat some brisket slices.
Warm, smoky brisket tucked into a hot tortilla, topped with sweet candied jalapeños, a light swipe of adobo sauce, and just a pinch of salt and cracked pepper.
Simple. Bold. Ridiculously good.
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Just more stupid stuff. I was going to make a ham sandwich for dinner, but I decided to make ham and cheese tacos.
Pickles, good tomato, Red Leicester cheese, good ham, red leaf lettuce. Not in the picture: mayo.
With creamy chicken soup. You should always take the stuff that doesn’t fit in the tacos and put it in the soup.
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