Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I’ve been thinking of making stacked enchiladas for a while now. Usually, my wife is in charge of making enchiladas, but I had a vision for these and this is exactly what I was hoping for! These were outstanding!! Grilled up the chicken thighs and shredded them, added in to chopped red chile mixture with onions, garlic and Mexican oregano. Then made up a batch of blue corn tortillas (even got the tortillas to puff!!) and stacked away!
Started smoking in Aug 2025. First smoker is a Weber Searwood. I purchased a ThermoWorks Smoke to get a more accurate temperature and the pro-series needle probe. I also have a Weber grilling basket, Weber grill brush, and the Grillart steambrush. I've tried all sorts of pellets and wood flavors and my family mainly likes the Traeger signature blend. I have a meat injector and shears for poultry.
I also recently purchased a new 2010 used Weber Kettle Performer. Just got a cover for it. I bought the ThermoWorks RFX with 1 wireless probe, the SnS and DnG to spruce up the grill. I have not cooked on it yet. I cut a hole and installed the ThermoWorks billows. I did buy 4 bags of the B&B charcoal briquettes.
All my cooking has been on the Searwood. I absolutely love cooking Pork Shoulder, chicken wings, chicken breasts and steak. I won first place in my church chili cookoff (I bragged to everyone about it) and I really enjoyed the chili (and I don't really like chili). I really enjoyed Moink balls. I like cooking ribs, chicken breasts, and chicken legs with white sauce.
I look forward to cooking pork burnt ends, smoked turkey for Thanksgiving, and maybe even a brisket.
I'm still trying to determine rubs my wife will really enjoy. I love the rubs from the website, but my wife just wants some rubs that will bring out the meat flavor so she can taste the meat. I'm seeking simple rubs for chicken breasts and steaks.
I love soda and especially Dr. Pepper. I don't drink alcohol.
I live near Boise, ID. I've been married for 25 years and I have 5 kids. I'm a second career dentist.
I went simple today. Just smoked up some ham with some maple glaze. Put it on some store bought rolls and had sandwiches.
The RFX and Billows for excellent temperature control. Nothing fancy but tasted great. Leftovers for other meals.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I cooked my butt this evening. OK, a Boston Butt 3.5#. One change, did it on the Kettle, SnS with B&B. A bit more convenient as the PBJ is a driveway cook where the Kettle is on the deck. My knees arthritis is been acting up.
Brined/seasoned with Meatheads Pork Brine and Rub overnight. Kettle temperature ranged 250-275. 8.5 hours to 203°. Pulled and moist, tender and delicious
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Took a chicken for a spin seasoned with Peruvian chicken rub (yeah, this is a total repeat, but first time I spun it). I jacked up the rice, but the green sauce was a winner! Arugula salad not shown.
SheilaAnn - Not sure if you ever tried El Pollo Imperial at 5991 Atlanic Ave in North Long Beach? They have tasty Peruvian chicken and their green sauce is amazing. Fair warning, the resturant is located in a rough neighborhood in an old KFC building, but their food is great! Used to go here for lunch often when still worked in LB.
Is that "change-zee" or "chan-gee-zee"? I guess I could find the Curry Guy's video to find out. I'm guessing the latter. Whatever it is, it sure looks good.
P.S. the Curry Guy's last name brings The Xfiles immediately to mind.
K.
P.S. From this video I learned it's pronounced chan-gay-zee.
fzxdoc As Dan says in the video, it really is better the second day. Mine is not very hot - I was worried: My Kashmiri chile powder is cayenne hot and there is a total of 2 1/2T in the recipe.
58limited , I love using Kashmiri Mirch as the main chile spice in most of the Indian food that I cook.
At the famous Gunpowder (Indian) Restaurant in London, they spice much of their food with Deggi Mirch, which they say is more customer friendly wrt spice level than is Kashmiri Mirch,
I've since tried Deggi Mirch and like it. I can add more of it to enhance flavor without blowing our taste buds out. You might want to give it a try. It's still pretty spicy.
Seasoned steak with kosher salt overnight. The next day, seasoned with Shiitake Steak Rub and let come up to room temperature as I fired up the grill. Once the grill was stable, preheated a cast iron skillet on the grill. When hot, seared steaks for about 2 minutes per side, briefly seared the sides and moved the pan indirect. Covered the grill until reaching 127°F internal temp, pulled then rested while making a sauce comprised of Marsala wine, low-sodium beef broth, heavy cream and whole black pepper corns. Sliced and drizzled on the sauce. Delicious!
Good people of America, thanks to the relentless work of Panhead John the CIA (Chili Intelligence Agency) has been dispatched immediately to hunt down and "reeducate" the man known as Richard Chrz Rest assured these crimes against humanity will be dealt with swiftly. Thank you.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
One of my tasty regulars, pulled pork will be ready in a few hours. I deboned 2 8-pound butts and cut each into 4 pieces. It all fits nicely on my large egg.
4 pieces per butt is my sweet spot…more bark and easier to fit. I started them touching each other and as you can see, shrinkage did its thing. No need to tie up either..
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Pulled pork anyone? Guessing 10 pounds in 20 quart ziplock bags for sharing with neighbors and meals/snack for us. All is now in the freezer. I do this several times a years.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Evening all. Great day, 70° and plenty of sun. A plus, no wind! I shared the Boston Butt cook yesterday. It was done and pulled past my dining time. I tasted but tonight I ate. On a Cibatta Roll, toasted. Heated with Trader Joes Kansas City Sauce. Dortios too.
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