King Salmon…… no not this year, season’s not open yet Darn! But on the BGE with asparagus and orange bell pepper. The King salmon was seasoned with a rub I put together with Chef Heart’s AI program. (Streetcar Spice) Added salt, pepper, and finished with Nagoon berry jelly. (aka Arctic Raspberry) Great experiment that turned out really well.
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Cooked up a variation of Kent Rollins stuffed poblanos using leftover pulled pork instead of bacon. I did cheat on the potatoes using instant Idahoan with sour cream, cheese, onion and chives. Of course, having grown up in Wisconsin, I did add plenty more cheese.
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Thanks for posting this delicious-looking cook. You did a great job with it!
About how much pulled pork did you use, in proportion to the potatoes, that is? Equal amounts?
Like Andrrr , I've put it in to Paprika as an addendum to the Rollins recipe that I added as well. I think par-cooked hashbrowns might do well here too.
Kathryn
P.S.
Here's the Cowboy Kent Rollins recipe
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I did not measure the amount of pulled pork I used for this cook, just what was remaining in the fridge from the last pork butt. If I had to estimate it was about a cup, possibly more, which was warmed up just enough to blend it in with the potato and cheese mix. My wife does not care for anything spicy but the poblanos have the right flavor for her.
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Want to put on beef ribs, but the local butcher had none. So opted for an 11 pound brisket. Here it is 12 hours in of a 14 hour cook.Comment
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Chuck roast, SV 140 x 48 hours to tenderize, seared over charcoal to finish. This was a test, first time, just playing around with possibilities.
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JCBBQ I’d call it a poor man’s ribeye. Not quite as tasty but still darn good especially at less than $8 a pound. Very tender, maybe too much. I’m thinking I’ll try 36 hours next time.
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Baby back ribs and brats cooked on the Pit Barrel PBX. Been a long time since I have used the PBX. The ribs turned out really good. Finished with Raspberry Chipotle sauce.
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First of all, I am eternally grateful for the brave men & women who gave their lives for the freedoms we enjoy in this great country.
Today's cook - pork tenderloins on the Hasty Bake. 2 rub layers: 1st is Killer Hogs AP, 2nd is Cimarron Doc's. In the home stretch, glazed with Big Wick's smoked jalapeno glaze. I like using foil pans to keep the cooker clean.
My helper. I think he's getting the hang of it.
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Cooked on my Weber Genesis griddle today. Picture taken after a lot was grabbed.
Last edited by fuzzydaddy; May 25, 2026, 06:06 PM.Comment
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Continuing my way through Vitamina T, which means TACOS!!!!!!!
Tacos Gobernador - this was a great taco! With only paprika added to the butter, you still get great flavor with the onion, peppers, and tomato. Weather was nasty here with wind, so I used red and orange peppers rather than poblano and Serrano. I think the poblano would have given a nice flavor as well. And then a mix of Mexican melting cheese inside the blue corn tortillas and you have Tacos Gobernador!
Great corn tortilla flavor with Masienda Blue Corn masa
and the TACOS!!!!!!!!!!!! Added a touch of the macha salsa and Valentina’s Black - also saw a few videos that served these with cucumbers and pickled onions, which worked really well!
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Ribs. No elaboration needed.
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Michael_in_TX can you send the Amazon link to the stand? T.I.A. -
RichieB Here it is: https://www.amazon.com/Capacity-Cast...dp/B0DWSKGWT8/
The screws/nuts used are not stainless and mine have rusted, but the dolly rolls just fine and has held up for five years now.
(There are other 'styles' out there....what you are looking for is a "30 gallon drum dolly." -
Michael_in_TX thanks. This might be a bit of overkill. I have a PBJ at about 15". Of course metal and could be a couple of inches bigger. Again, thanks it a start.
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Washout weekend but got a break in the rain on Sunday, so had to light a fire. First corn of the season- store bought. Salt, pepper, and olive oil, cooked over oak splits. Chicken thighs in the back. Dry brined and rubbed, OGP, turmeric, smoked paprika, and sugar. Added a slather of Blues Hog Smokey Mountain on the thighs at the end.
Last edited by DTro; May 25, 2026, 07:13 PM.Comment
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Kenji's No Waste Carnitas:
Just a taste tonight. Tacos tomorrow for Taco Tuesday. This was my first time making this. It is really good.
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Oh I was hoping someone here would try that recipe. It's been at the top of my list for a couple of weeks now, ever since Kenji did a post on it.
The crispy meat looks perfect! Nice job.
So you made them in the oven, not the smoker? You put it under the broiler after shredding the pork? I have made his sous vide carnitas with his salsa verdy which are really great, but this recipe looks like a real winner.
K.
barelfly , this is the recipe I mentioned a few days ago. Just FYI -
fzxdoc - Yes, Kathryn, in the oven. Mine weren't done after 3½ hours, so I put them back in for another hour. I think that was a bit too long as they weren't quite as juicy as I was expecting. Next time I would do only another 30 mins. But still delicious. This recipe includes the salsa verde and I'll be making that today to serve on the tacos.
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I carved up a boneless rib roast into steaks, so naturally the trimming got tossed in a skillet for a steak, egg, and cheese taco.
Then the main event. Steak and salad. After an overnight dry brine, the steak was smoked at 250° until it hit 100° internal, then seared in a carbon steel pan on the wok burner. As always the final touch was a sprinkle of Hanks Steak seasoning. I should not have eaten that whole steak in one sitting. But I did.
Two more off cuts got turned into this months Team Cook that can be seen over there.Comment
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