Chinese ribs smoked. This sauce recipe is unbelievable. He baked them, I smoked. They came out fantastic, the sauce is unbelievable. If you try this double the sauce recipe so that you have plenty leftover to final glaze. Also I eliminated the salt, there is plenty of salt in the hoisen and bean sauce. Everything available on Amazon.
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Here is the video, the sauce is boss.
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I had the night off from cooking
my wife has been wanting soup for a while, and soup isn’t my favorite. But…happy wife….happy life
and my belly is happy after this! Wedding Soup, consisting of a great beef/pork mix meatball, carrots, celery and chick peas in place of orzo. This was outstanding! Especially after being out on the bike this afternoon and needing something to warm me up!
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Last week my wife and I went to the only prime steak house in our neighborhood with my brother and sister in law. My wife asked me if I was getting a steak. At $75 for a prime steak I told her I can make my own just as good and went with a pasta dinner. It was fantastic. So yesterday I bought a NY strip loin roast at Costco for $175 and I got 14 steaks out of it. I did some thinner steaks for the women in my wife who requested that. So I made 6 of them tonight (we hosted the in-laws ) and I have to say……wow. They were amazing. Morton’s kosher salt for the win.
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We had a bit of a cold front come through today and it put me in the mood for chili. The problem was my weekend was going to be very fragmented and I needed something utterly straightforward (not that chili is complicated) and fast.
I then remembered that Meat Church / Matt Pittman did a recent video on "Jailhouse Chili:" https://www.youtube.com/watch?v=RPZ0VjGN8o4
Ignoring the provenance of the name for a moment, it appealed to me as it just has six ingredients; chuck roast, chiles de arbol, chile seasoning, onion, garlic, and beef stock.
I picked up two prime chuck roasts at HEB. (Typically, I do try to use the cheaper cuts for chili, but the select shoulder roasts had no marbling in them what-so-ever.) I dry brined them overnight in Bolner's Uncle Chris' Steak Seasoning (which is very close to the Blanco that Matt uses in the video.)
Saturday morning I got them going on the PBC with several chunks of post oak. (Uncharacteristically, Matt does not smoke the meat in his video, but browns it in a pan.)
I let them go for about three hours. They both hit the stall roughly at the same time and the larger one even started doing down in temperature. I tend to pull my meat for chili a little earlier than other dishes as my thinking is I want that fat to render in the chili, not on the coals. (I also had to be somewhere that afternoon and evening.)
Here we are right before I pulled them.
As is my annoying habit, I got off to a very late start today, but here are the chuck roasts all cubed up.
I softened some onion, garlic, and rehydrated chiles de arbol as Matt does in the video. For a chili seasoning, I gave Bolner's San Antonio-style Quick Chili Mix a try. Pretty standard Texas-style chili mix and good.
I added the meat in along with six cup of beef stock followed by eight cut up corn tortillas as Matt did. Then I just let it simmer for five hours. Made the house smell amazing.
And here we are all plated up!
This was very good, but also noticeably different that other chilis I've made. It is very straightforward, unadulterated, not at all complex, but it really allowed the post oak flavor to shine through, which I really liked. Good balance of heat and flavor from the seasonings. You probably noticed I didn't even use a garnish in keeping with the theme of simplicity.
My only complaint is that my tortillas did not really thicken it the way that Matt's did. Perhaps it was just the brand of tortillas I used. I would use masa instead (which I use as a great thickener when I do chicken enchilada sour).Comment
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Chuck Roast on the Weber Smokey Mountain. Moist and delicious.
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So family day today we did pizzas,....in the oven
However been focussing on big cooks over the last year I finally decided to try wings in my pit barrel, I did 10lbs worth, I skewered em and I honestly thing I can fit like 15-20 in here anyways, lit it up, went about my time to prep.the wings and to do some self marinade with happy dads and coors light. I pit these on, didn't do wood chunks just charcoal this time. I cooked em for 30 minutes then for another 45 min with the lid cracked open maybe a few inches?.there were some chared wings on the bottom of the skewers but they were sacrificial
And in the grand scheme of 10lbs if I have 4 chard wings that's a worthy sacrifice for the rest.
I used Kingsford blue
Seasoned with meat church ole hickory
Sauce with franks red hot buffalo
Buffalo wild wings Asian zing
And used my chefs temp x10 or x60? I can't remember but it works perfect and I had no idea how badly I needed this thermometer. No it's not a thermoworks but I think it looks cooler and if I have to spend money I want it to be functional and look cool if possible
Also used pit barrel skewers.
And used cuisanart collapsible tubs, been wanting these for a while and they didn't disappoint.Attached FilesComment
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Made Asian lasagna
Rough ground pork
Finely chopped or food processor
cabbage
Carrot
Sweet peppers
Garlic
Ginger
green onion
mix all together.
sauce
soy sauce
Oyster sauce
Sesame oil
5 spice
Shoyu
Layer filling then won ton wrappers layer by layer then top with more green onion and furikake. Steam till 165 degrees.
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Cousin of a friend raises bison 🦬 here in Virginia. Some of us got together and bought some of his meat. I got some short ribs and a chuck roast.
Sunday (in the rain / snow) I did the short ribs on the Weber for a couple hours to get smoky and then into a braise for an hour and half. Oh man o man. Yum. 😋
I
Attached FilesLast edited by HawkerXP; February 23, 2026, 09:11 AM.Comment
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not outside cause it was cold, windy, and raining yesterday .... made French Bistro style roast chicken with roasted potatoes and carrots and a bit of gravy from the pan drippings
It's pretty straight forward .... break your chicken into breasts and leg/thigh quarters. Season well with salt, pepper, thyme, rosemary. Fry in a heavy pan (cast iron or carbon steel is best) until the skin is well browned then put into a 400F oven for about 45 minutes. That's it, now you have Bistro chicken for Sunday dinner. If you feel like it, carve the breasts.
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Rainy day yesterday with snow in the forecast for last night, I got about 3 inches on my deck. I decided to break out the dutch oven to make a big pot of beef vegetable soup. I used ground beef and Italian sausage, so I guess it is a beef and sausage veggie soup... Came out pretty good...
Veggie Prep
Veggies Sauteed
Meat Browned
Finished Product
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Scallops with fondant potatoes, roasted asparagus and pears. Chef John at Foodwishes.com said “they should really be called scallop potatoes, but the name was already taken”.
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Schnitzel with spaetzels.
sides are sautéed broccoli with momofuku hot honey chili crunch and cauliflower au gratin.
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