I made a couple of pizzas for dinner. One pepperoni and fresh mozzarella. The other pepperoni, Kalamata olives, and fresh mozzarella. 
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Sirloin steaks and Zucchini, onion, and bell pepper
Pleased with grill marks using a pellet grill.Comment
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Bacon wrapped pork tenderloin on the PBC
Plated with mashed potatoes and stuffing with gravy
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Chuck (beef) roast with PBC beef and game rub on the Weber for a couple of hours. I then cut it into chunks with the idea to get more bark / smoke on the meat and back in the Weber.
While that was going, started a brazing liquid with red wine, beef broth, onion, garlic, the usual players in a crockpot.
When I liked the color on the meat I transferred everything into our Lodge dutch oven along with some carrots and potatoes into the oven.
Mrs.H made some broccoli so I just put it all into my bowl. 🤭 yum, yum, yummy!
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Fregola and bok choy w haddock. Very ex and very yummy.
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Decided to take a little trip to Cuba with 2 recipes that didn't make sense to me (in the preparation).
Since I got some Rancho Gordo white rice and Rojo de suelo this quarter I just went ahead and made the Congri recipe in the news letter. Only substitution was replacing the cup of water with an additional cup of bean broth. Cooking the rice with the already cooked beans went against my thinking but turned out perfect.
And then of course something had to go with it...
So I used Jamie Silvas Vaca Frita recipe but doubled it. While Jamie's recipe mentions using chuck, I wanted to try it the authentic way first so I used 4lbs of flank. Using fairly lean flank for a pulled beef recipe seemed odd but 45 minutes in the instant pot did the trick. And then marinating after it's cooked? Weird... but it works. I do think chuck would do better for reheating, but the flank is great same day.
Last edited by ItsAllGoneToTheDogs; March 1, 2026, 10:31 PM.Comment
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Grilled Big Glory Bay king salmon over an oak fire on the Buckaroo. flyingpiglet grilled artichokes on the Weber gasser.
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I got inspired to try pork belly, and I also did pork shoulder burnt ends, cubed em up and put em on the pit barrel skewers, I don't have any photos today was kind of a busy day even though it wasn't supposed to be. The burnt ends came out better than the last time I did em but not every piece was juicy. I think in the future I'll cut 1 1/2 thick steaks and then cube those at 175, in hind sight I know some over cooked but this whole cook felt rushed and I definitely feel I do better when focussing on 1 protein at a time. The pork belly? Well I thought I would love it more than I did and when I was eating it I kept thinking of this was bacon it would be better. So unless I do crispy skin pork belly I'm not sure I'll do it again. I was unimpressed. Everything took about 3 1/2 hours and was smokey in flavor. I'm just not sure everything always needs smoke all the time. Even just charcoal gives a very mild pleasing taste in my opinion. So every cook is a learning experience today wasn't a home run but I know I can do burnt ends on the skewers. Especially a large amount for a family like for sliders.
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Saturday was a great weather day (Today, 4 inches of snow...).
I'd thawed out a 7.5lb Pork Shoulder. Left it overnight in the fridge with a coating of mustard and Killer Hogs rub. Had the rub for awhile, and was dying to try it out.
I did the method that realdocBBQ inspired Finster to try. I've done this once before, essentially, you're cutting down the shoulder into portions which cook faster and give you more edges for bark.
Used Pecan and Apple for the smoking wood.
Went on about 10am on the PBC, hit about 150-155 around the 2pm mark. That's when I pulled the meat off and put them in a foil pan with a little bit of apple juice (to cover the bottom) along with a couple tablespoons of apple cider vinegar, and covered it over with foil. Left that back on the PBC until it hit 210 around 4:30-4:45pm
Prepped and ready for the mustard and rub. Had a couple smaller leftovers, those got eaten a bit sooner than the main course (chef's gotta have something for all that work, right?):
Fresh on the PBC:
After hitting 210-215 in the foil pan:
Shredded and ready to go. Was nice and tender. Also added a few sprinkles of the Killer Hogs rub to it, then mixed it all in:
And, thanks to my wife taking a walk with the neighbors, we invited them over for some wine and pork. Of course, that meant we needed some sides. The start of the baked mac and cheese with little tiny elbow macaroni (it's all we had!) and it was very good!:
Last but not least, I had made some North Carolina slaw. This is a recipe I'd found many moons ago in Steven Raichlen's BBQ University book, which I've had forever and it's perfect for pulled pork sandwiches. I splurged and used a Savoy Cabbage. Paired with some pickle slices and various sauces, including our neighbors "Cowboy BBQ Sauce" which he makes every year from his own pepper garden:
I just realized I never got a picture of the food plated. Guess we were too busy chatting and enjoying the food. Got compliments on the meat and sides, plenty of wine and beer were consumed and it was great to get together with the neighbors after all the cold weather. Looking forward to another one soon! Oh, and our neighbors also brought over some brownies. They didn't last long, so sorry, no pic... And yes, those are leftover Christmas plates!Last edited by dpearce; March 2, 2026, 08:29 AM.Comment
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Stacy was still off and gallivanting around with her best friend, so I smoked a chuck roast, made some mashed potatoes and gravy, and enjoyed the warm (56F is warm compared to a week ago) weather
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