Another “smashing” dinner….. 
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Tri tip and charcoal onion!
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TACOS!!!!!!!!!!!! Want to make sure everyone goes to the Monthly cook post for the reveal of cooks…Mosca picked a great cook this month, so check that thread out as the cooks get posted today!
Tacos cachetada with salsa taquera and salsa macha!
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fzxdoc -
thank you! And, yes, the lard baths…gotta make sure we eat clean the week prior and after! I have never cooked with lard, but one of these days I’ll have to because those various tacos look wonderful! I’ve made carnitas a number of times, but never in lard. That may be the first one I do.
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barelfly , Kenji has a recipe called No Waste Carnitas. He wanted to emulate cooking pork butt in a huge lard bath. It looks delicious. He cuts the PB into chunks, puts them in a 9x13 casserole and pours lard all around, basically making a confit sort of setup. He says it hits pretty close to the real deal, and he should know, as many times as he has visited Mexico to study the food.
It's on my radar.
K.Last edited by fzxdoc; May 24, 2026, 07:25 AM.
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Seeing how I'm an independently "wealthy" retired public school teacher with full-time employment, I decided I was going to do what I always thought I'd like to do before I retired. I bought four whole-packer briskets from Costco, and Roy and I smoked them last weekend. This week we sliced them cold and vacuum sealed to be warmed up by five different SV units at different locations around the school.
We just wrapped that up this afternoon and it was very well received. I think this will become an annual thing in May as a great way to end the school year.
B
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An easy Supper tonight. Bacon Wrapped Chicken Breast, Sweet Potato Salad, and Watermelon.Comment
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Chili Cheese Dog. Beef frank, pepper jack cheese and Texas Red Chili. Done on the Spirit. The chili has ground beef, hot sausage and stew meat. It's Troutman recipe. On a sub roll.
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TACOS!!!!!!!!!!!!!!!! Of the flat iron variety!!!!! Simple grilled flat irons, rubbed with Heath Rile’s Garlic Jalapeño and Meat Church Holy Voodoo. And topped with onion, salsa taquera and Valentina’s Black Label hot sauce!!!!!!
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Costco marinated skirt steak fajitas on the disc. A tasty meal.
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Friday Free-Form Pizza! I used a portion I found in the freezer. Slacked out in the am before I went to work. BF oiled it and set out on the counter. I came home from work and proofed in the breville for about 90 minutes. Pepperoni, red bell and mushrooms.
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Jerod Broussard not sure if that’s a compliment 🤣🤣🤣🤣🤣🤣⚾️💗 -
Okay so like what happened was that was our two best pitchers so one out of three ain't gonna be bad
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Well, I was kinda feeling like something for breakfast, but kinda stuck at the house and didn't feel like waiting on takeout breakfast or brunch stuff. So I improvised here - French toast made with my no-knead crusty sourdough bread!
Gotta start with a time honored recipe...
Then some good bread...
The 10" carbon steel skillet was perfect for this, with some butter rather than oil...
And breakfast is served! With pure 100% maple syrup, of course!
I made 4 thick slices, 2 for me, 3/4 of one for Yvonne, and 1 leftover for my breakfast tomorrow, or a sweet snack later today...Comment
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SheilaAnn it is the Better Homes and Garden red checkered cookbook my wife got as a wedding gift in 1990. My mom has one 40 years older, and hers has crazy recipes like how to cook up a possum and other critters. I have used the pancake, waffle and French toast recipes from the book over and over back when the kids were growing up, but that is about the extent of my foray into the cookbook!
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In case you have not been following the Slap Taco recipe thread for the May team cook, I decided that smokey pulled/chopped chuck from the kamado makes for GREAT tacos!
So this is more a leftovers cook, but a great idea for pulled chuck... heated that and some grilled onions up in a skillet.
Made my cheesy slap tortillas up on a griddle...
And BOOM. TACOS!
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So, this is what I’m cooking: chicken thighs on my hill country style cooker (I’ve dubbed it Hank’s Hot Box). Now in shiny green.
Chicken thighs with Malcolm Reed’s Grande gringo. Ran the grill at 150 deg C (300 deg F). After 20 minutes, flipped em. After another 20 I flipped back. Brushed them with lemon curd for a glaze. Let it caramelize for 5 minutes. Served with a classic Alabama white sauce. Daaang! This some good eatin’ y’all!
The cooker
The chicken
And the plate, pretty happy with this one
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Tonights dinner, one of my favorites, pork tender loin, green beans with bacon, mash potatoes and my wife Linda's plum sauce.
Ingredients
• 1-13 oz. jar red plum preserves. We like the Bonne Maman brand
• 2 Tbl. butter
• 1 small onion diced
• 1/2 cup brown sugar
• 1/3 cup chili sauce
• ¼ cup soy sauce
• 2 TBL. lemon juice
• 2 tsp dry mustard
• 3 drops of hot sauce
Directions
Sauté onion in butter until clear, 4-5 minutes
Mix plum preserves and all ingredients together, add to the onion, cook over medium heat, uncovered for 15 minutes, stirring often.
It will thicken and become a beautiful red color
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More Peruvian Chicken with THE green sauce
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