Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Sid P - I have not, and if I recall, the recipe is like a queso with ground beef mixed in? I don’t have the book but that’s what I’m thinking the picture for that recipe was showing, some melted goodness of cheese pull and hamburger?? Have you made it?
Went all out yesterday simultaneously using the OG Grilla for stuffed bacon wrapped jalapeños, OKJ Bronco to smoke beef ribeyes and bear chop shish ke bobs, and the old Weber gasser for asparagus. I had roller skates on but it was fun and enjoyed.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
I had planned to do this cook on Memorial Day while binge watching "Band of Brothers", but changed to yesterday due to SWBO changing plans. (couldn't be MY fault - noooo...). Anyway, had a rack of St. Louis style ribs and rubbed it up with Big Poppa's Money rub and a very light dust of Meathead's Red Meat rub. Stirred the grey cells to remember how to setup the SnS for low-n-slow using B&B and some cherry chunks. Love cherry for pork. SnS ran between 260*-270*. Foil boated after 3 hours, sauced after 4, ready after 5 hours. Very tasty although slightly over-cooked - I'll blame the ribs 'cause it couldn't be my fault for never testing the IT of the ribs. Plated with some canned Bush's beans and ate while watching the re-make of the movie "Midway". Nice evening.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Not really a cook….but it is a hot sandwich, and to me…there’s nothing better than a hot sandwich! Especially when it’s an Albuquerque Turkey!!!!! Turkey, pepper jack, green chile…along with mustard inside and mayo outside to help with the bread. Love this kind of sandwich! And excellent gluten free sourdough bread from Schaar.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I took that flap meat (spares have it, St Louis and baby backs don’t) from the end of the rib racks, grilled it, then braised it for an hour or so in sauce.
Then today I made chopped pork sandwiches for dinner from that.
Is that what we call rib tips on the flat? Those are one of my favorites. Up here with so many smoking now they sell for $2.00 a lb and we can get baby backs for $3. I am not paying $2 for rib tips no matter how much I love them. Used to get a 10 lb box for $7 or $8 and throw them all in the stick burner. Freeze the leftovers
We love banh mi sandwiches, and finding really good ones can be difficult. The bread can make or break the sandwich, and my wife has finally honed in her recipe — crunchy on the outside and soft on the inside.
So far we’ve made curry tofu, Vietnamese meatballs, and pork versions. I recently ran across Meathead’s pork belly recipe and decided to give it a try.
My favorite birthday party ever was a Bahn mi party for my wife and daughter (same birthday). Everyone went nuts over the best sandwich they'd never heard of
Sorry for the delay! I have a slight correction to make. My wife found the recipe on line. You can refine your technique based on your first trail and oven traits.
Instead of using lava rock we use: 1) place a cast iron skillet in the oven and preheat 2) heat the water in an electric kettle, 3) place bread in the oven 4) then pour hot water into the skillet.
To find the recipe go to description and then select more.
Today we have a rack of beef ribs, 2.5" thick Ribeye, two Red potatoes and some jalapeños with cream cheese and bacon. Did not feel like firing up the LSG stick burner. Gave in to using the Traeger. Wife made a cucumber salad to go with it.
Adapted Kenji’s Peruvian chicken recipe. Boneless skinless thighs marinated in yogurt with all the seasonings. Then grilled and chopped into tacos with that incredible green sauce. Also made pickled red onions with habaneros- much better than straight onions.
JCBBQ , I always double the green sauce because the family likes it so much. We eat it as a dip with fresh veggies or chips. Using it as a salsa in tacos would be wonderful. I'm definitely going to try that.
When I went to put a link to this into my Peruvian green sauce recipe notes on Paprika, I noticed that I also had a link to a 2024 SUWYC post where you mixed it with bowtie pasta and hot Italian sausage. That looks like a winner too.
We had my mother in law over for a cook out today, SV live oak fire ribeyes, a few delicious sides she had brought, and the first proper pan of summer potatoes and carrots grilled and butter finished. So good…
i did steal that last morsel…
Last edited by Richard Chrz; May 24, 2026, 05:50 PM.
Continuing with the gluten free cooking for SWMBO, I found a recipe for teriyaki sauce using GF tamari soy sauce that turned out pretty well - we both liked it. If fact, we liked it enough that after using it to make a chicken stir fry Fri night, I used the leftover for a steak stir fry last night.
Chicken and asparagas
Beef
I'm headed over to the recipe section to post the recipe now.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I haven't posted in a while, been busy with some other stuff. that said, here's the pork butt I did when my daughter and her boyfriend came over earlier this week :-)
Karyn of the "are you cooking for a rodeo" fame! and her guy, Andy
Kathryn, those two kids are very happy! It's good to see it, both are doing well with work and personal life and like to come see dad. Can't ask for more.
Henrik, it came out nice. The bone pulled free and the whole thing kinda broke in half as I was getting it ready to pull.
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