Feeding boyscouts tomorrow after church.
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Lucky Boy Scouts.Comment
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Grilled swordfish steaks on the Weber gasser. Served with Szechuan chili crisp noodles.
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Traegerized Chicken legs
seasoned with course black pepper and kosher salt, and low sodium Lawry's
Placed in grill at start up on a leg rack,
Traeger set to 375*F, probe set to 205*F to reach 175*F internal in chicken legs
Turned out pretty good ~7-8/10.
Start to eat one then remembered to take picture
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Just a simple rack of SLC ribs from Villari, whose virtues I extol here regularly. Best pork I've ever gotten at a grocery store.
Dry brine overnight, Jenni In A Bottle rub, SnS kettle with all Cowboy Lump this time, just for grins, and a couple of hickory chunks. Grate temp ~250/120, took about six hours. My lovely bride made a cheesy zucchini & squash side, and I put up a pot of Rancho Gordo pinquitos to go with (not pictured). Everything came out perfectly.
(That's a small tub of wagyu tallow, taking advantage of rolling smoke to let it sit in there for a few hours to infuse.)
I neglected to get a good plate shot before attacking it...
One thing for sure, managing the temperature was a lot more hassle than when I use B*B coals. Not surprising - B&B are the gold standard for even burning, and for cooks this length, it's typically "set it and forget it" with B&B. But with the random fragment sizes in this bag of Cowboy, I had to ride the vents constantly. I'd already concluded that the Cowboy lump is best suited for hot and fast anyway, and this just cemented it. You can see the crazy excursions in the temp profile...
Last edited by DaveD; March 8, 2026, 12:17 PM.Comment
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This is my second tri tip cook. Followed the cooking recipe on the free side. SNS grill with B&B lump charcoal. ~250° indirect and reverse sear. Dry rub was Oakridge BBQ Santa Maria. I basted it during the sear with a 50/50 mix of canola and red wine vinegar plus 3 cloves of smashed garlic. Made a nice fireball during the sear.
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Two Memphis Style racks of spare ribs today. Lang with hickory. Homemade rub. Family approves, including Roy. Beautiful day for smoking here.
B
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Last edited by gboss; March 9, 2026, 05:48 AM.Comment
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I broke in a new thermometer with jerk chicken...breast for the Missus and thighs for yours truly.
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Some time ago I came across a recipe for GOAT French toast and saved it. Recently I found a recipe for laminated challah bread, and I thought the two would go together well. So last night I combined the two for supper. It turned out very tasty, but the bread was a lot of work which was obvious looking at the recipe. I did make the bread Saturday so there would not be so much to do on Sunday. Shaping the bread was problematic, and it didn't look close to the photo, but it still tasted good.
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Nice day out yesterday, so along with cleaning up the yard and shed a bit, I decided I'd try out not one, but two! of the chicken recipes that were posted for us earlier this week.
Not having any thighs (i know, right? what's going on here?) I used drumsticks instead. I think they came out pretty good.
So the recipes I used were the Sweet & Smoky Chicken and the Ancho and Lime.
I used the vortex on the Weber, some apple and pecan for smoke, and ran about 325 degrees (give or take a few when lifting the lid a couple of times). The rubs were put on about 4 hours before the cook. I had thought about omitting the salt in the recipe, and instead, dry brining. But I decided to just stick with the instructions. Next time maybe I'll try the dry brine.
At about 155, I put the sweet & smokey drumsticks over the vortex to crisp them up, letting them get to about 170 each. Then pulled those off to rest, while the Ancho and Lime drumsticks got up to about 170. A couple of the small one's got up to about 175'ish about 180, but being dark meat, I don't think it hurt them at all.
Took about an hour and a half all said and done. Near the end, I threw on a cast iron skillet right over the vortex full of brussels sprouts, with a lot of butter, some garlic powder, and some onion salt.
They looked all nice lined up around the vortex:
It's nice not have to use the stove for a side. I let the sprouts get pretty crispy. I kinda like em a bit burnt:
Just to show off some of the nice crust and crunchy skin, I took a photo. I did say I liked the sprouts a bit crunchy:
Cutting into the chicken, it was nice and juicy! No complaints:
You'll notice, my usual highbrow beer selection is not in the photos. Hey, when there's a sale, you buy, right?
I also did not get a picture of the half eaten chicken leg we found right after dinner in the living room on the floor. Apparently, the cat appreciated the recipes just as much as I did. Must remember to never leave anything out on the stove...Comment
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Yuemgling was just made available here in WI a couple months ago. It’s the new exciting and trendy beer. I was introduced to it 30+ years ago when I traveled in the eastern states for work. It was tasty and cheap. Not so cheap here now. Still tasty though. -
For the longest time, we could only get this beer in neighboring PA. When we visited my wife's aunt and uncle in State College, per my wife's grandfather, we would always bring back a few cases for him and a few for me and anyone else. My Central PA native friend would always tease me and say, you know, when I was growing up, that was one of our "cheap beers" for Friday nights... I was like, this is way better than our cheap beers!
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Syrup! The season has started late this year but we are off and boiling! 30 gallons of sap through the evaporator yesterday. Yield was about .87 gallons. 60.5 on the brix tester. Perfect.
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Corned beef brisket
Fried up onions then browned the brisket then added the juice from packs back in to the pot then 3 cans of Guinness then 1 tablespoon of better than bouillon, then braised for 4 hours in my Amazon brand Dutch oven. Now I know this is a bbq forum and we love our outdoor coolers but honestly this big ass Dutch oven kicks ass. Honestly if I had to choose I'm not so sure I'd choose my pit barrel over any large or extra large Dutch oven. It's not a le creuset but it still rocks
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