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Panhead John flavors and meats were right, overcooked the rice. Thought it was pretty good for the first time I ever done did it.
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Enuff...
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Here a butt, there a butt, everywhere a butt buttComment
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RonB was meant to be a comment on Jerod's post full of butts. Guess I clicked the wrong comment button.
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Yesterday I didn’t feel up to the Memorial BBQ (but I promise to catch it this week), so I made burgers and potato salad instead.
Today Mrs and I were both still under the weather. So I did this.
And you know what that makes?
Potato salad tacos.
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A local grocery store advertised $5.99lb chuck roasts..the problem was that they sold 'em in 2lb cryovac packs
I picked out the thickest one & did everything I could to keep it from drying out, (dry brined, injected with tallow, pan of water in the smoker, wrapped it in tallow smeared aluminum foil after the bark set)and cooked at a lower temp than usual and rested it for a couple hours.
I was pleasantly surprised at how well it turned out.
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SmithsOK. 240° at the grate.. wrapped when bark set at 169 internal, pulled it off at 203° & rested Cook time was ~ 6hrs. Love the thermometer..it was the 3rd cook but the 1st longer session &, I'm impressed with its performance. I did take care to make sure that the ceramic sensor wasn't covered when I wrapped it.
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Well, I guess there is no SUWYC yet for Spring 2026 (hint to Spinaker and Huskee ), so here is my Spring/Winter cook - two nice 1.5 inch thick bone in NY strips, and the Pioneer Woman Crash Hot potatoes someone posted recently.
It was 86F and sunny today, with yellow pollen on all the grills. The Weber Genesis got the nod for this cook...
I just kept flipping until I got the sear and temp I wanted on each steak... olive oil, butter, Uncle Chris as the treatment.
The potatoes cooked this way were AMAZING. We will be doing this again.
Plated.... a salad was in its own bowl. I couldn't finish but half my steak. I felt like a wimp...
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bbq_esq they are "Crash Hot Potatoes". I didn't have any parmesan cheese though...
Basically, new potatoes, boiled, then smashed on a drizzle of olive oil, drizzled on top with more olive oil, salt and pepper, and whatever else, then bake at 450 for 25 minutes until nice and crispy. You could pick them up and eat almost like chips or fries.
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Prime tri-tip from Wild Fork. Dry brined a few hours in Killer Hogs hot rub, then some Montreal steak before a reverse sear on the Primo. Had a bunch of scallions to use up so I whipped up a scallion Calabrian chili butter to mop on. Not sure it really made a huge difference but it smelled incredible and it’s fun to get the fire stoked. Lemon potatoes in the trusty foil pouch.
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After working in the garden all weekend I didn;t feel like firing up the grill so I cooked these in the oven then seared in a skillet.
Wildfork Pork Coppa Steaks with Saltgrass 7 seasoning. Due to being busy and running out of time, these ended up dry brining for 3 days but turned out very good and juicy.
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Had the urge for a steak. 2.5 inches thick. There was a time when I could have finished it myself. No more. Great dinner over mesquite. Spinach with garlic and bacon. Capressi salad. And, some really good Carini red from California. Not too bad.
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A recent attempt at pork chops...Comment
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Brined some pork belly last week, smoked it yesterday ..... Used the double decker setup on the SnS Kettle, which is super fun. 8 lbs total and I have a 1.5 lb chunk left to something with :-)
Brine: distilled water, rye whiskey, maple syrup, Prague Powder #1, kosher salt, minced garlic
Rub: The butcher gave Stacy a cup or so of their pepper rub they use for peppered bacon.
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I'm visiting a very close buddy down in FL to escape the chilly weather in New England. I helped him pick out a cooker for his place last year and he loves his Master built gravity fed smoker. Today I cooked a nice little Angus chuck roast. He was blown away! I have to admit I surprised myself given I had never cooked on this cooker.
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