Since a lot of people consider me a mother…..I thought I’d celebrate my special day with a Prime NY Strip from HEB. 
-
My mother requested beef ribs for her birthday, so beef ribs she got.
(Smoked on my Napoleon Apollo, over charcoal and sugar maple chunks from my backyard, with Meathead's Big Bad Beef Rub®)
Comment
-
Looks good. I just found a guy near me selling his Apollo. Is it like the Weber Smokey Mountain? -
LegoMySearwood - Yes. I've never cooked on a WSM myself, but when I tell people what kind of smoker I have I describe it as a "Like a Smokey Mountain, but somewhat different."
I think the newer Apollo models have some significant improvements over the older model I have, but I got it used in the early days of the pandemic as my first smoker, and it's been great. It's handled Chicken, lamb, brisket, ribs, and I've grilled on it too. It doubles as a small fire pit in the backyard to boot.
-
-
Gonna try this again. Maybe, just maybe the pics will upload......
Impromptu rib cook for a surprise family visit. Hot dogs and smash burgers on the Blackstone to accompany them. Chopped up the smoked pork trimmings and added them to some doctored up baked beans.Used B&B briquettes and a chunk of cherry wood for smoke.
Comment
-
Jerod Broussard I always use cherry for color. Nothing beats it.
-
Chipotle & Brown Sugar Hanger Steak Sandwich!
Blended a few Chipotle peppers in adobe sauce, light brown sugar, green onions, cilantro, orange juice, and kosher salt until smooth then marinated hanger steaks overnight. Made a lime-Crema sauce…sour cream, lime zest, lime juice and a pinch of salt. Time to cook…let steaks come up to room temperature as the grill was fired up. Once the grill was stable, seared steaks flipping as needed for that all over sear until reaching 127°F internal temp then pulled and rested. Sautéed sliced poblano peppers and onions with a dab of garlic paste and a splash of soy sauce. Quickly grilled a ciabatta roll, added sauce, slices of steak topped with Monterey Jack cheese. Toasted indirect for a couple of min to melt the cheese before continuing to build the sandwich with poblano & onions, more sauce and the ciabatta cap. Absolutely DELICIOUS!
Sam The Cooking Guy Recipe
Last edited by TWBarbecue; May 11, 2026, 10:39 AM.Comment
-
#inspiration for some flank steak I just picked up!
And the reason TWBarbecue does not lead a team cook is ……..
-
-
So my wife challenged me for Mother’s Day for some steak fajitas. Looked up Meathead’s recipe on the free site. Needed a cooking area because the kettle was being used for chicken. I used the afterburner method on the WSM. Grilled the veggies first but doubled the recipe. Too many veggies on my small little pan. I had to finish on the stove. I should have used another chimney (the toils of a large family). The skirt steak turned out fantastic! We don’t like to do dishes on events like this so plastic ware.
Mother’s Day is always a double celebration in my house because my wife’s birthday is celebrated at the same time, hence the cheap plastic tablecloth.
This meal was wife approved so a successful cook.
My mesquite marinated chicken turned out delicious using the vortex on the kettle. These will be yummy for lunches at work.Comment
-
Here’s a late Cinco de Mayo post. I have had my Masterbuilt Gravity 800 for several years, but this is the first season I have tried out the griddle. It was easier than expected and was great right away.
Fajitas for all!Comment
-
Got a new cooktop for the Blackstone 22" from Steelmade...seasoned it up and then fixed bacon cheese smashburger sliders for dinner...
Last edited by BKYDBBQ; May 11, 2026, 02:13 PM.Comment
-
Grilled harissa-marinated flanken ribs served with couscous with apricots and pistachios.
Comment
-
Char Siu pork, with a little bit of Burman's Asian hot wing sauce on the side.
Posted from my phone.Comment
-
Grilled up a couple of the Jalapeño Cheddar sausage that we made 2 weeks ago. I remembered to get a shot of a slice this time. The texture and casing bind was perfect. That recipe is from Dayne’s craft BBQ that he shared on Meat Church, it’s a winner.
Comment
-
Decided to pull together a naturally leavened cinnamon roll focaccia. While it was a bit messy with the icing being a bit thin, the taste was solid.
Comment
-
I just played around and landed on this recipe: levain (50/50 whole wheat and bread flour, with a bit of sugar to control sourness), ~78% hydration, 4% sugar, 2% salt, 4% olive oil. filling was turbinado sugar, cinnamon, and olive oil (Graza Frizzle for the mild flavor). Lamination to apply filling before final proof. Baked at 450 for roughly 40 minutes - until I got the color I was looking for. Glaze - powdered sugar/milk. Dough was also a bit warm so my dimpling didn't take well. All same day.
-
It's been a while since I've posted...still cooking, new venue, same devices. This was from early spring:
My usual marinated and grilled chicken thighs:
Plating:
Roasted small potatoes, fresh cukes, and romaine salad.
Be forewarned, I'm probably going to spam other cooking I've done since this one....just catching up.
Comment
-
Next up....some kind of beef something, don't quite recall the clever name the butcher gave it.
Dry brined, 3-days. Reverse seared:
I'm color-blind, so I don't know what color that is. Seems like medium to me.
There are always veggies and often fruit on the table, just not in the pics. The meat was a bit gamey and tough. I really need to pay attention to the dates on the meats I buy...probably not the freshest. Potatoes were awesome, though.Last edited by HotSun; May 12, 2026, 02:45 PM.Comment
-
4/18/2026:
I smoked both short ribs and flanken ribs that were in my freezer for way too long. They were both going to be made into chili con carne (I posted over on the leftovers thread), but after one bite of these, I had to eat them.
Smoked these guys about an hour, some hickory or mesquite (mystery wood in the deck box). Transferred to to the oven and braised for a while until tender. Just a little tough, but not unpleasantly so. These were incredible:
Meat and veggies. No starch required. They were sooooo rich and tasty. I just winged it on these and it came out perfect. I think I used my #1 beef rub (has salt).
Comment
-
Next up from 4/16/2026 - pork loin chops and grilled Texas toast garlic bread. I like to by whole pork loins and carve them up. A few were done with Blue Mountain Adobo (Jamaican) and a couple with Badia rotisserie seasoning. I was testing the kids with the Badia....they loved it (usually reserved for chicken).
Yeah...veggies. Corn has elote seasoning on it, I think. Pork was a little dry, but my temps were probably a bit low on the Kamander. No complaints, so I'll take the win.
Comment
Comment