Extra-spicy chicken do pizza made will Patak's Hot Curry Paste:
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Chicken kabobs loosely based on the cook that TWBarbecue posted the other day: 1 pack of chili lime chicken breasts given to me awhile back, marinade ingredients as listed in TWBarbecue 's post.
The lid of the SnS was not sealed, it sat on top of the skewers. While I was inside the wind really picked up and fanned the fire - lots of over charring occurred but those pieces will be used in a curry where I think they will be OK. I should have set the kettle up for two zones.
Also, I overshot the meat temp by about 10 degrees. This is why I normally use thighs, much more forgiving if you overshoot temps.
Raided the freezer and found some Cajun rice and smoked pit beans.
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Pork Tenderloin, Season light for the win.
After over seasoning Party Ribs I decided to season pork tenderloin lightly.
seasoned in the morning, then placed on the Traeger at about 2pm, and started the grill.
smoked at 225*F to ~129*F internal, then set the temp to 400*F
Tenderloin done at 145*F internal.
I rate this cook 8-9/10.
My improvement of BBQ I owe to Amazing Ribs and SUWYC.
A big Thank You
and Panhead John for typo/spell checking my posts.Last edited by bbqLuv; May 10, 2026, 08:05 PM.Comment
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Panhead John also does a class on "How To Get The Babes In 5 Easy Steps". -
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A near perfect Ribeye reverse seared on my New Weber Spirit Gasser.
My buddy from Belize always marinates his beef in coffee. The beef there is not always a great quality and is usually much tougher. He says the coffee marinade tenderizes the beef and makes it much more tender.
I thought I would try this method. I have to say, it seems that it turned a choice ribeye into a piece of prime rib. I could almost cut it with a butter knife. It was delicious.
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fzxdoc Just coffee. Nothing else. I seasoned after I took out of fridge, patted dry and let sit on the counter to get closer to room temperature. -
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It has been quite a difficult time for my wife and I over the last 11 months, and it has been that long since I did any outside cooking. Even though my health challenges continue, I decided to get back to some semblance of normalcy. My bride had a yen for a good steak, so out came the SnS. I was very pleased to see it was in fine shape after almost a year of being covered up - no rust, and only a few spider webs (sorry, no pics of the grill
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Our local Pavilions carries SRF, and even though very pricey, I got 2 of their Wagyu ribeyes. Seasoned with Uncle Chris, sous vide for 1.5 hours at 130*, then reverse seared on the SnS using the cold grate method. Some roasted red and white potatoes, and some sauteed mushrooms in garlic butter, a glass of Prisoner and all seemed right with the world.
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Thanks folks. Panhead John yeh, I’m one of the “lucky” 10% that does not recover almost full control after prostatectomy surgery. Woo-hoo!
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Few days ago:
Had a home-corned brisket point in the freezer. Did the Amazing Ribs pastrami rub and fired up the PBC in the morning. Wrapped it for the last hour then let it rest. Then into the fridge.
Dinner time, sliced it, steamed some slices and made sandwiches for dinner:
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Yesterday was Leg Quarters (again!). Still had some kicking around in the freezer vacuum sealed since January, and wanted to use them up.
Decided to use the Pit Barrel, rather than the Weber and rotisserie I've been using lately. Apple and pecan wood for the smoke. For seasoning, I had two different rubs from Penzy's. I've used them before, but it's been awhile. One is called Galena, a bit sweet, more like a BBQ rub. The other was their poultry seasoning, which is more traditional tasting, herbs you'd find on typical baked chicken recipes.
I've been dying to try out some of the stuff my secret Santa sent me as well. Auntie El's Honey Habanero BBQ sauce, and Sweet Bourbon Glaze. The Habanero sauce I used on the poultry seasoned quarters, and the Bourbon sauce on the Galena quarters. The sauce was painted on about the last 10 minutes of the cook so it could set.
I originally planned to cook these today, and I really wanted to rub these and let them set in the fridge overnight, but the weather was surprisingly good yesterday.
Ready to go on:
Lovin' my new spools from Thermoworks. Definitely helpful in keeping those cords untangled.
Hooked and ready to hang. Notice, I got cheated some, with just a drumstick instead of a full leg quarter. Oh well:
Hung in the barrel:
The pit ran around 285-290 for the majority of the cook. After about 2 hours, I sauced them up:
Off the cooker! I let them get close to 200 degrees.
Finally on the plate. Yes, I ate two. And yes, I was full. One of each! As you can see, I didn't bother with a side, honestly, hadn't gone to the store, and really didn't have anything that sounded good to pair with them:
Juicy and flavorful! Unless you just fall asleep during the cook, it's really hard to mess these up on the Pit Barrel. It's pretty set it forget it (and monitor the temps).
Finished the night with some bourbon, a cigar, and the firepit. Was a very good night.
Here's a better pic of the sauces. These were delish! Thank you, thanks you, thank you Secret Santa! And I'm planning cooks so I can use more of what you sent me! Stay tuned!
Last edited by dpearce; May 10, 2026, 09:25 AM.Comment
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We had such a miserable Mother’s Day brunch last year at a restaurant that I decided to just make my own. Salmon Benedict, Pea soup, and a sea bass carpaccio ceviche. I’d say I redeemed myself from last year’s disaster.
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Clint Cantwell's Grill Glazed Ham Steak, eggs and Brussels sprouts on the Broil King Keg for Mother's Day brunch.
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Carolyn I love making them when I don't want to put much effort into cooking (nobody tell mom that I didn't have to put much effort into this).
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Got out some Salmon for Mothers Day dinner. Marinated them this morning around six in canola oil, minced fresh cilantro and a couple splashes of light Teryaki sauce. Grilled them on the gasser with some cherry wood shavings in foil on the side for flavor. Just before grilling sprinkled a little bit of Cajun seasoning on the top of each filet. Served it with a wild rice pilaf, corn on the cob and broiled asparagus with oregano, garlic powder and shaved mexican cheese.
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I decided to cook breakfast this morning for a change. Plus Tammy's Diner was closed. Eggs and bacon in my mini kitchen. Chef Heart seasoning (thanks again) and 58limited hot sauce.
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Steak and shrimp with a garlic butter.Comment
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Another cook from Vitamina T. And another banger! TACOS!!!!!!!!!!!!!!!!!!!!! Or Tinga Verde with red corn tortillas. I don’t cook much with tomatillos, not sure why, just not an ingredient I’ve done a lot with. But this was a great dish with the chicken and addition of queso fresco and crema.
Finishing the Tinga Verde - I added a little too much chicken stock to the Tinga, but cooked it down some and it was perfect.
getting those tortillas down with the puff 😎
and everything coming together. Another winner winner taco dinner from Vitmina T!!!!!!
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