Some k-bobs and greek rice on the Hasty Bake. Should have lowered the coals a bit more to avoid the char. But turned out pretty good. Chicken thighs marinated in a yogurt and greek dressing concoction.
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French Bread Pepperoni Pizza. A recipe I saw on ATK. Scaled for me. Enjoyed it. Recipe below. Alter toppings to your desire.
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Shrimp and Flounder Francaise with a side of Fettuccini Alfredo. I made some fancy lemon slices for the side but forgot to put them on. I'm always too anxious to eat after making the dish....
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Tri tip, fingerling potatoes and crisp Brussels for dinner tonight! Was good stuff!!!!
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Monster chicken breasts from Sam’s with a 2 hr brine and homemade white sauce following Chris Lilly’s recipe. Took about 2 hours with apple wood chunks and pellets. Pulled them at 155 and they were smoky and juicy. Spread a little white sauce on them when I plated mine. Glad I have another half bag to cook.
Great side dish from my wife. She rinses a can of great northern beans three times, layers them flat on a stone pan. She coats them with olive oil, season salt (optional), complete seasoning, and garlic and herb mix and puts them in the oven at 375 degrees for 10 minutes. She takes them out and, if they need it, adds some more oil and mixes them around in the pan then puts them back in the oven for 10 more minutes. She does turn the oven up to 400 if she feels it needs a little more crispness in the last stage of the cook. It makes an incredible side dish especially for people who usually don’t like beans.
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All the planets aligned yesterday for one of the best cooks I've done in a long time. Simple setup: Angus chuck roast on the SnS kettle running at ~250/120 indirect, roasted asparagus spears, and Them Taters, our name for the Jess Pryles roasted potato recipe.
Dry brined the chuck the day before, hit it with Cowboy Crust before going on. B&B coals and a couple of oak chunks.
Everything behaved beautifully all day. SnS was hands-free rock solid, and the meat behaved like something out of a textbook. The stall, the deployment of the foil boat and subsequent sprint for the home stretch... The ITs ended up about 206-207/97, and as others have posted, taking chuck those few degrees above the canonical 203 is the way to go for that uber-tender pulled beef. Third time I've done it, and I'm sold.
Came off the kettle swimming in juice in the boat.
Taters are par-boiled until the outer layer is soft, then tossed in a colander to rough up the surfaces prior to roasting at 450/230 for 45 minutes. Roasted the asparagus spears (coated in EVOO, SPG) at the same temp for about 12 minutes.
Everything was completely perfect - taters crunchy on the outside, creamy on the inside, the asparagus loaded with mailliard from the roasting, but tender and toothsome.
No notes.Last edited by DaveD; March 15, 2026, 06:43 AM.Comment
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I had a great boil yesterday, before the storm hit. I got this baby lit at 4:30 and was done by 1:30. Just over a gallon of yield on 30 gallons of raw sap.
Here the sap is ready to be drawn off and finished under gas. Then I will filter it through two filters. At this point, I will test for Brix allow it to cool and settle. Allowing the sugar sand to settle to the bottom. Then filter again before bottling.
This rolling boil stage is my favorite. it smells great and it looks so cool. The sound is also amazing,
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The weather in these parts is just horrible. So inside cooking tonight. BUT, I must admit that I did very little of the cooking. Tonight we had authentic fresh Irish Bangers and Mash. There is a little sausage shop a few miles from us that makes really great sausages of all kinds right there in house. Twice a year he makes fresh Irish Bangers and also offers the sides. All homemade of course. Real mashed potatoes and onion gravy. (think thick French onion soup) All I did was brown the Bangers in a skillet until cooked to temperature, and warm up the gravy and mashers. The green beens were from the big green fella via the microwave. Yum.
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Linguini with White Clam sauce. I used canned whole baby clams.
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RichieB - There are a lot of good recipes out there. Today, I followed this one, except I only used a half pound of linguine. I still have plenty of leftovers:
I really liked it. The anchovies really added some good umami without giving it a fishy taste. I used Cento clams since they are packed in clam juice, not water like some others.Last edited by Dewesq55; March 15, 2026, 07:43 PM.
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Boned out a leg of lamb and then butterflied it. Rolled and tied with garlic, onion, rosemary, lemon zest, anchovy, evoo. With zaatar roasted potatoes and perfect steamed broccoli.
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