Did a pastrami and a small pulled pork.
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Triple Smash Burgers for dinner today on the Weber Genesis II gas grill with GrillGrates flipped upside down.
I use a lodge panini press, then a stiff contractor-grade paint spatula to scrape it off and maintain the crust.
Voted #1 burger by the neighborhood kids (when my kids invited their friends over after everyone could smell this cook from down the street). They each had singles though.
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A while back I was in one of our local Meat Markets and found they were selling Brisket Points. Yesterday I made Burnt Ends with that nice hunk of Beef! Our Family will all be home for a couple days the end of June so I'm getting ready.Comment
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smoked turkey I turned in at Memphis in May for ancillary turkey class. Brined it night before in mirepoix style and then injected day of with melted butter mixed with some bone broth and one of my seasonings. Then dried it and seasoned outside with my seasoning and smoked. Came out tasty, but my scores were wacky. Overall scores were weird: 10, 9.8, 9.3, and 8.5. I realize it’s all subjective but what a swing. It’s like they were licking it off a towel as it went down the line lol. I see the probe hole there but it was swapped out before turn in. Appearance was 3 x 10 and 1 x 9. Yes I’ve judged before (at this event even) so I know how it works. Oh well, we had a blast and have some more ideas for next year.Comment
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This guy online was telling the story about he and his buddy going to their first competition with 75 teams and placing 2nd, then going to a local competition with 25 teams and placing 23rd.
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Jerod Broussard , a prophet is seldom heeded in his own country. 😂
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So, today I smoked a chuck for pulled beef, and amazingly, I totally forgot to take a finished picture of the beef, beyond two sandwiches I made with it!
I ran the cook on the SNS Deluxe Kamado, and opted to NOT use a temp controller today -
just vents for control. Cook was nice and solid in the 275-300 range.
This is a couple of hours in. I monitored with the RFX probe, and some time after this, panned the chuck around 160F or so, and covered in foil to finish. Foil did NOT block the RFX probe thankfully.
Later, after the chuck was done, I opened up the vents and got up to the 350 to 400 range, and smoked a spaghetti squash, grilled some corn around the edges of the grate, and grilled some onion on the top grate. Squash was brushed in EVOO and salt and pepper. The corn was brushed with EVOO and seasoned with Taijin.
Finished up the corn with a little parmesan and butter. The local Walmart didn't have the right Mexican cheese (cotija?) this time.
Squash came out good and after shredding up with a fork, put more salt, pepper, parmesan and mozzarella on it.
I made a couple of sandwiches with brioche buns, the beef, a little Franklin's BBQ sauce, some shredded gouda, and the caramelized onions and some pickles. Pretty darned good if I say so myself!
And dinner served! Yvonne picked the meat off her bun, but ate two pieces of corn. So I guess it worked! I an not normally a squash guy, but the spaghetti squash still had some crunch to it and was cooked about perfectly, with a slight smokiness from the grill.
I am still kicking myself for no finished picture of the beef. I have a pan of it, and pulled it out of the fridge a little while ago, but with all the juices congealed it just doesn't look great for a picture, haha!Last edited by jfmorris; May 21, 2026, 07:24 AM.Comment
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Thanks all!
I can say that this cook inspires me to always look for ways to toss some veggies on the grill once the protein is done, if it's a protein that needs to rest for a while anyway (butts, brisket, chuck, etc). Hate to waste all the heat from that charcoal after all! It did not take long at all for the kamado to move from 275 to 400, and the indirect setup was ideal for roasting veggies with a little smoke. And you can still get a little char around the edges past the deflector.
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Another installation of kalbi. Served with steam rice. Sesame cucumbers not shown.
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Just another burger post. 73/27 ground beef. Less than $4.99/lb.
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fzxdoc Geeze… get me called out of retirement around here. Tic toc we shall see… -
HouseHomey .....IT'S ALIVE!!!
Good to see you posting. Come back more often, please.
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Reverse seared tri-tip on the SnS kettle. One chunk of red oak to flavor it up.
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Let’s go surf and turf. Theron handled the turf. Here’s the surf. Thank goodness for spring! Fresh spot prawns. Okay Coconut prawns. Yeh, it’s a rainforest and guess what? It’s raining… so inside and the surf. Yeah spring!
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I'd eat that for sure! Great job!
And it let me to research why some of these shellfish are called prawns and some are called shrimp. Appears that prawns are larger and are freshwater animals, and shrimp are smaller and are saltwater animals. But folks use the terms interchangeably (and often incorrectly), as they taste and cook up pretty much the same. -
Thanks for the info, jfmorris. I thought I knew the difference but didn't really, until I read your findings. Thanks for sleuthing that out for us.
Those coconut prawns look hot and ready to be eaten. Nice photo of them in transit as they made the temporary stop before landing on your plate then in your belly. I can almost hear the sizzle.
Kathryn
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Girlfriend said she needed ribs.
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Something new for me - lamb chops. I have done a leg before, but not chops. Rainy day so I had to use the stove. Used the sheep dip recipe; made a gravy from the marinade with some chicken stock and some juice from some boozy cherries I got at a distillery. Mixed veg. Pretty good.
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Considering that these ribs spent an hour on the Weber Kettle between 145° and 165°… then two hours on the BGE at 300°… then an hour in the electric oven at 170°… they came out pretty damn good!
I was worried they’d dry out, but they were excellent!Comment
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I foiled them when they went into the oven, because they were done after the time on the BGE and I didn’t want them to dry out. I’d had a fan failure on the kettle, ran at the higher temp in the BGE shooting for a 6PM serving time, and they were done at 5! So I sauced them and wrapped them to hold. Normally I don’t wrap ribs. I used to, but I stopped years ago.
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