Air Fryer shrimp.
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As someone that hates both horseradish and mustard, can’t stand cocktail sauce. I need to try the ketchup/mayo for shrimp. Heinz chili sauce has been my go to. -
tamidw I sometimes add a little Louisiana Hot Sauce or Tabasco Chipotle
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Salsa Taquera!!!!!!!!!!!! And you know what’s gonna be served with this green goodness!!!!😎
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Grilled some chicken wing sections. Nice mix of veggies over a tomato broth rice. Minced a little cilantro, dab of chinese wine and some soy on the mix.Comment
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Pork butt, bone-in, with my standard pork rub, about 11 pm last night just before putting it to smoke:
Ran the Kamander overnight analog, no Inkbird, no temperature alarms (probes for checking in the morning). Hickory and lump charcoal. A complete leap of faith that it would keep cooking all night.
7 am, checked the temps. Working through the stall at 174F at each probe. No crutch...low maintenance was the goal here. Went back to bed. Here we are at about 9:30 am:
Pulled at about 11 am, so 12 hours total.
Wrapped in foil, popped it in the oven to rest. Shredded later; very little waste, so hats off to the butcher:
Made a nice little dinner:
Hickory smoked pulled pork on an Amoroso roll (if you know, you know), Carolina BBQ sauce, corn with elote seasoning, blackberries. Very filling, very tasty. It's been forever and a day since I've made pork butt, so this was long overdue.
Side note: it never ceases to amaze me how efficient the Kamander is. Here is the fuel after 12 hours:
So....given that it was hot outside and the Kamander was already working, I did another beef chuck. Probably will post tomorrow.Comment
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Pork belly burnt ends from Malcom Reed's recipe.
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So the 3 and 5 year old granddaughters wanted chicken and rice (from a Mexican restaurant), but since Yvonne was not in any condition to go out to eat, I fired up the big Camp Chef griddle and made chicken fajita, the instant pot to make rice with Saizon seasoning in it, and I cheesed up the rice and chopped some chicken into it, easy peasy! Also found some “butter tortillas” that were quite decent (not HEB but Mission).
Used some seasoning I found in the pantry…. Good stuff!
Could have made a lot more on this 6 burner griddle - one of my favorite cookers!
Selfie time!
And done!
No rice pics but it all came out good enough to eat two days in a row!
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Now if one of y'all will just show up and finish digging about 50 feet of trench with a shovel and mattock, so that I can finish burying that black corrugated drain pipe from a downspout, to get it downhill and away from the house, I can mulch and be done with the pool area this summer!
Usually I slice up the chicken raw, then cook for fajitas or stir fry. I think cooking the boneless skinless thighs whole, and slicing AFTER cooking, goes much easier, and will be my method going forward.Last edited by jfmorris; May 18, 2026, 10:02 AM.
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Saturday morning I broke out the Better Homes and Garden pancake recipe and christened my factory seconds griddle from the Lodge factory store in South Pittsburg. With some maple syrup and Kerrygold butter, it was a good breakfast with the little grandkids….
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Bogy I made pancakes almost every Saturday as my kids were growing up, with an old Nordicware aluminum griddle on the stovetop. I made a batch MAYBE 2 years ago, then this weekend. Just as small batch, for me, Yvonne and 2 little ones.
Before that was likely 2020 when the last kid was still home. I think the Lodge took longer to heat up, but cooked more evenly than the old Nordicware griddle. I tossed it as it had some kind of coating that was starting to flake off.
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Had a monster of a Chuck roast from my last steer purchase, seared it first on the hot side for a few flips, then simmered it 4-5 hrs in some homemade onion soup..used the slow n sear setup with water in the divider.. it worked pretty good keeping the temp down for slow cooking
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PBC chicken with Puerto Rican pink beans and rice
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Beautiful plate of food! Looks incredibly tasty too! -
hoovarmin I made those beans last night and just had some leftovers with my dinner tonight…..dude, that recipe is legit! Some of the best beans I’ve had! Hard to believe it’s made with canned beans but anyone reading this, give his recipe a try. I used chorizo sausage with mine and simmered them for about 20 minutes.
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klflowers el cheap AmazonComment
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barelfly i think that is where my wife purchased ours, maybe 3 -4 years ago.Last edited by Richard Chrz; May 21, 2026, 06:19 AM.
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Chuck roast on Saturday this weekend on the Weber.
Thought there was going to be a lot of rain this weekend, so had planned to cook the chuck roast inside, sear it up then toss it into a crockpot with white onion, celery, and carrots, but the weather turned out really nice after showers moved out around noon.
So I smoked the chuck roast, low and slow (225-245) with a chunk of pecan and a chunk of hickory. Chuck was dry brined overnight, then decided to use up the last of the Montreal steak seasoning I had. Since I had already dry brined, and this ultimately was going to get put into the crockpot with the veggies, I cut the salt portion on that side of the recipe.
Ready to go on the grill. Was about a 3.5 pounder:
About 4 hours later, I'd hit 195. The smoked chuck roast on the free side said about 185, but I decided to take it up a little bit, since the last one I did had been a little chewy. Nice crust and was tender as all get out:
Sliced up. What a great smoke ring! Had to "test" a few pieces before cutting it all up and dumping it into the crockpot:
The veggies had already been slow cooking on high for about an hour:
Chopped up the rest of the beef, and back into the crockpot for about 2 hours on low:
The recipe I've had for awhile, it's a base of beef broth, some Worcestershire, Italian seasonings, red wine vinegar, a teaspoon of freshly ground pepper, and a teaspoon of kosher salt (omitted due to the dry brine and rub). I also threw in a tablespoon of balsamic vinegar for a little kick.
It's simple and with the smoked beef, it really adds a lot of flavor. Great comfort food. Our weather was so nice the rest of the weekend, I just ate it outside on the patio, and reheated some for breakfast Sunday morning!
Also did a couple of smash burgers with glop sauce yesterday, but I'll post that pic over on the hamburger month thread.Comment
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I finally tried Hey Girl Hey’s tacos al pastor recipe but did it on my performer with the rotisserie. Best tacos I’ve made so far. I had leftovers for lunch today.
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Ended the weekend cooking on the deck with some New Orleans BBQ Shrimp on the Searwood using Troutman's recipe, the main change I made was using the smoker and I did them at a lower to temp to give it more time to develop some smoke flavor: https://pitmaster.amazingribs.com/fo...yle-bbq-shrimp
These came out amazing...
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