Mixed bag tonight… Finster’s tour of the world.
Calabresa sausage (Argentina) that I picked up at Wild Fork the last time I was there.
Some of my homemade sauerkraut (Germany) fried in butter.
Creamy garlic and Parmesan orzo (Italy)
Spicy gochugaro cucumber salad (Korea)
Chicken Tacos! This evening I grilled about 5 lbs of boneless skinless chicken thighs on the Hasty Bake using GrillGrates. Turned them every 5 minutes and temped them with a thermapen every few minutes after the 10 minute mark. Pulled them between 165-170 and rested for 10 minutes before slicing. Seasoning was a layer of Killer Hogs AP followed by a layer of Cimarron Doc's.
Also used my own homemade salsa on the tacos. The Mrs and the Mother In Law both approved :-)
Sid P I’m not sure where it came from. I found this recipe as a way to use up her sourdough discard. Now it’s our go to dessert. We bounce between blueberry, peach and cherries
Fired up the gozney to igjt for a 96 hour thin crust, skipped the sauce (should have kept it), a d went with roasted garlic oil, and some garlic paste. Mozz, Morels. Italian sausage, roasted fennel bulb, topped with fresh chives, aleppo pepper, and balsamic.
Last edited by Richard Chrz; May 16, 2026, 06:58 PM.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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.
Andouille Cajun Sausage on the Spirit in griddle mode. Red potato, cubed. SPG and Smoked Paprika. Cooked in cast iron skillet on the Spirit. I ate well tonight.
Richard Chrz, thank you. These sausages have a double level of heat. I actually thought about adding some heat to the potatoes via a FlatIron pepper but came to my senses.
National Burger Month means burgers should happen at least once, right? Tonight’s burgers were smash burgers that thickened up a bit but still worked. Double meat double cheese, grilled Vidalia onion slice (whole), Hatch green Chiles that I roasted a froze last year, lettuce and tomato. On a buttered and griddled sesame seed bun.
Yesterday my Kamander was busy smoking one of the largest chucks I've cooked, just under 6 pounds. I've stopped overthinking what I'm doing and just go with what I think will work.
Rubbed with my #1 beef rub, threw on the Kamander with some hickory chunks and lump charcoal, indirect heat. Went as low and slow as I could (1.5 for both damper and vent). No Inkbird, no probes, just analog/primal.
I flipped every hour or so. Made some musubi. After about 4-5 hours, it looked done; interior temp was about 145F, but after the last flip I had closed the damper a little too much and snuffed the coals, so it may have cooled a little.
I was too busy to take pics, sadly, because it looked cool. Sliced into about 40mm pieces, threw it in one of my pressure cookers with some of my homemade beef stock, some extra water, and the drippings. 45 minutes, high pressure, natural release.
Here we are, next day, shredded beef:
It's good, incredible . No plating pic because it will be served later.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Just one pic, cause I was in a hurry to get on the road. My wife has been watching one set of grandkids while I was watching the other set. She came to take over for me so I could come home to go to work tomorrow. When I put this butt on this morning at 8 it was 27F. Gotta get my timing back for the summer. Went at 225 until I wrapped it at 4 this afternoon when it was 160 and cranked up the heat. Pulled it at 6:30 when my wife arrived and I needed to leave as soon as we ate. Only about 195. I didn't really shred it, the bone came out clean but I more tore it up, not shredded. Still, had a nice smoke ring and no one complained.
Woke up much earlier than planned due to a brush fire my fire dept. was dispatched to at 4am...After doing all of the dishes and getting the trash ready for a dump run I fired up the Blackstone for some bacon and eggs...I forgot how much fun the griddle is to cook on...
This started as an experiment in spice. I was wandering thru the member discount area and happened across the Chef Heart spice mixes. Feeling a bit ambitious, or maybe it was the wine, I ventured down the AI “create your own” road. Right down to the label. The result showed up yesterday.
You know I had to find something to try it on… So off to the store! In this case Costco where I found a Prime Tomahawk ribeye for a great price. No, I did not have to buy 33 of them…. Although
Kosher salt and in the fridge for the day, 40 minutes on the Traeger for a bit of smoke. Then I had the bright idea to test the rub. Half the steak in garlic and pepper and half is the rub with some pepper. The rub has no salt. And, what the heck, butter and rub on the corn.
To the BGE over mesquite and a nice red wine. The rub turned out good.
Nice job, steak looks great! Yeah, Chef Heart is a great concept and I love supporting small businesses. For anyone not familiar with them, here’s their website…
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