Good evening. What a wonderful weather day. 70° not a cloud or wind to be found. So, let's grill a 20 oz. choice porterhouse. Simple method. Indirect with apple wood chunks. On till I.T. 90°, flip till 115°. Then direct with a couple of flips till 128°.
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Jamaican Curry Chicken with Rice and Peas
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Thanks Panhead John - it was really good. The only thing was I used 3 habaneros, in addition to hot Jamaican curry powder, and it was right on the edge of being too hot for me. Barbara, the fire-eater, loved it.
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Chicken breast stuffed with cheese wrapped in bacon from Bucees. Cooked in an air fryer. Picked it up after watching the video Purc posted. Pretty good, with Costco frozen veg
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First try at cooking a Chuck Roast as a brisket on a pellet grill
8/10 very good. Ate myself into a spasm
Saved the juices, separated the fat and made gravy.
Salad as a side, not pictured.
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I do have smoked pork belly in the fridge, so…
Smoked pork belly ramen.
Homemade pork stock, garlic, ginger, local sourced mushrooms, carrots, radish, pepper, shallots, soft boil egg..
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So I was tired of cooking on a gasser to appease my upstairs grumpy neighbor. I busted out the kettle from the garage and found the last of my Fogo. With my FOGO shake I cooked some “country ribs” and pulled them for tacos doing my best to channel my inner barelfly so I hope I did it justice.
corn tortillas on my stove (not comal) , cabbage, and 1/4 avo for each and green chili… Hatch green chili.. nothing more nothing less.
GAWD I MISS MY KETTLS!!
shout out to Hulagn1971 for making post this.
oh and a “Weekend Vibes” IPA to go with it. Boom!
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barelfly like you know what a taco is Mr. 7-run inning
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We were out of jalapeño cheddar and Italian sausage, so we had a 4 day sausage palooza. The jalapeño cheddar is a three day process to do it right. The recipe is from Dayne Weaver of Dayne’s Craft BBQ, that he shared on Matt Pittman’s Meat Church YouTube channel. We made a batch last year, it was so good that we made a double batch this time.
Day one was trimming and seasoning. Here is day two, stuffed linked and ready to go back in the fridge.
Day three in the smoker heading to the ice bath, in the ice bath and ready to package. I cranked up the smoker and cooked two to sample, but forgot to take a picture. They came out perfect with nice texture and casing bind.
Homemade Italian, that is a two day process.
Next up will be smoked Polish as soon as we get some freezer room.
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Dino ribs on my Hasty Bake. Charcoal, oak & cherry wood, snake method. Like meat candy!
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I made a Beurre Blanc sauce with chardonnay, fresh lemon, cream, shallot, salt and white pepper, and unsalted butter.
Served over steamed shrimp & fettuccine noodles, with fresh garlic, topped with fresh shaved Parmesan, and green onion.
Last edited by Richard Chrz; April 29, 2026, 06:03 PM.Comment
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Couple of recent cooks... with a common thread: cooking things to higher IT than "nominal."
Yesterday did this Angus Choice chuck on the SnS kettle with B&B and mesquite. Dry brined it overnight, hit it with No Shit salt-free rub. I took it to 208-209/98, as I'd read here and elsewhere. This is the third time I've done it, and each one has been excellent. I'm sold.
Thing stalled like a boss... easy to see why, with all this liquid pooled on the surface:
Plated it with a split honkin baked tater smothered in some sauteed shrooms and O's courtesy of my lovely bride.
Then tonight, made up some simple coated chicken thighs, with light mayo, a hit of dijon, bread crumbs, garlic powder, onion powder, and a dash of "Everything But the Salt." Baked in the oven at 365/185 until ITs were around 193/89 instead of the usual 175ish. Again, third time trying the higher temps, and the outcome was definitely superior.
Definitely sold on higher temps for these two...!Comment
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My wife bought some filet mignon (I told her not to do that again with current prices) and it was supposed to be a chance of severe storms so I did them on the stovetop.
She doesnt like soft bacon so I decided to try my hand at a bacon sauce. Of course it wasn't until I had everything cooked and ready for the heavy cream that I realized she cleaned the fridge out last night, so substituted sour cream. It wasn't a complete dud as it worked with the steaks but I wouldnt make it again... and of course she just used A1 anyway.
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Simple pork steaks, over 1 inch thick. Seasoned and let rest in fridge 2 hours,fired up pellet grill with my extra smoke @ 225 for 1.5 hours. Wrapped in foil with a couple pats of butter and a line of honey. Increased temp to 275, for 1.5 hours hard to see in the pic, temp was 201, glazed and left on for 10 minutes, then re glazed for another 10 minutes.
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The T-bone steak I was gifted a couple of weeks ago: 1.9lb choice Angus, reverse sear on the SnS kettle. This looks more like a Porterhouse than a T-bone. Turned out very good.
Seasoned with the SPGO from Chef Heart , salt is the last ingredient listed so I dry brined the steak and then seasoned when I put it on the grill.
Resting with compound butter.
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