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**Dewesq55** · May 27, 2026, 07:24 PM

Pork coppa steak/chop. I just made 1 and we split it.

**mnavarre** · May 27, 2026, 07:51 PM

Oh, look. more tacos. Made some confit garlic.

So, confit garlic on tortillas heated in garlic oil:

Steak cooked in garlic oil

Cheese , onions reheated in olive oil, refined beans made with garlic oil, and a quick TJ-style guac.

Pretty good, really.

**JCBBQ** · May 28, 2026, 07:20 AM

Son is off to CO for his summer job today. We had a steak frites send off last night. Made “1000 layer” potatoes and a kale salad. Sous vide 129 then finished in tallow. Made some black garlic aoli for the potatoes - definitely make that again.

**Spinaker** · May 28, 2026, 09:49 AM

Leftover ribs and homemade Grilled Elote corn. I forgot how much I love this stuff.

**jayjordan** · May 28, 2026, 05:43 PM

Peruvian grilled chicken with green sauce, rice and RG Midnight Black beans. Oh man, this is so delicious.

**barelfly** · May 29, 2026, 02:26 PM

Needed more Salsa Taquera for whatever it is I decide to cook this weekend. And, wanted to add one more item from the book so went with Salsa de Arbol. This is usually one of my favorite salsas at the taquerias I go to…that is if I can stand the heat! Ha. This one isn’t bad - it hits you right away but isn’t bad. I’m hoping this thickens up as it starts to cool. It needs to sit over night at this point, but excited to try it out tomorrow.

**Midway** · May 29, 2026, 08:39 PM

This might be the best tasting steak I have ever had. Prime BI Rib Steak from B&E Meats, Des Moines, WA location. 2.61 pounds. Smoked at 225 degrees F on my MAK Pellet Grill and reverse seared on my Lynx Propane grill. Also the first time using my new Dalstrong Shogun steak knives but they weren't needed.

**Jerod Broussard** · May 30, 2026, 11:17 AM

Las Parrila Especial from Las Magaritas

**Purc** · May 30, 2026, 02:07 PM

Late lunch of fried Chicken Skins appetizers, Rabbit Tacos and a Sierra Nevada Pale Ale on draft at the Woodshed Smokehouse along the Trinity River in Fort Worth.

**Jfrosty27** · May 30, 2026, 04:59 PM

Some simple Vortex chicken thighs for dinner tonight. Nothing special, nothing fancy, but something GOOD.

**58limited** · May 30, 2026, 05:24 PM

Green chile cheese burger. I posted one in the Hamburger Month thread the other day and I decided to make some more. The meat is venison and brisket blend that I made. Green chilies added to the meat along with some granulated onion and garlic, celery seed, Stubb's BBQ sauce, and black pepper. These are moist and tend to fall apart on the grill, even with an egg added but they are worth it. Medium sharp Tillamook cheddar for the cheese.

Served with some onion wedges that came up in my youtube feed - you know, one of those German channels that usually say "This is so delicious that I make it 200 times a week..." These are good and simple: cut onions into wedges leaving the root end on, coat with oil (I used bacon grease), dredge in Italian bread crumbs with some paprika and Parmesan cheese added, bake at 350^o for about 30-40 minutes.

Yes, that is ketchup on there. I like ketchup on my burger. Mustard is on the bottom.

**JCBBQ** · May 30, 2026, 05:39 PM

Grouper, tomato rice and bok choy. Solid. Fairly healthy.

**Uncle Bob** · May 30, 2026, 05:48 PM

Nothing fancy, just a basic Saturday night meal; ribeye steak (from Creekstone Farms), roasted garlic/basil spuds, and some steamed broccoli.

**Dewesq55** · May 30, 2026, 06:05 PM

Jerk Chicken. I used mostly Kenji's recipe with a boost from Fork and Embers. It was amazing. The spiciest jerk chicken we've ever had (we like that!) the flavor goes all the way to the bone. The skin looks burned, but it isn't, just caramelized and slightly charred. I highly recommend this recipe, particularly if you like very spicy food. If you like it less spicy, just use fewer Scotch Bonnet/Habaneros. I used 6, which the recipe calls for. Smoked over real pimiento wood (expensive!) Served with Rice and Peas.