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**Starsky** · June 4, 2026, 05:40 PM

Sirloin cut pork chops. Cooked hot and fast. Served with Kale sauted with olive oil, salt and lemon juice. Yes, I said it. KALE

**glitchy** · June 4, 2026, 07:30 PM

Needed a redemption steak after the awful bone in ribeye the other night.

**Michael_in_TX** · June 4, 2026, 08:44 PM

Been awhile since I've done an Aaron and Claire recipe and they've had a Honey Garlic chicken dish on their site that I have been itching to try: https://aaronandclaire.com/honey-garlic-chicken/

I followed the recipe essentially verbatim except I doubled it and substituted agave nectar for honey, which, while I prefer the taste of honey, agave nectar is just so much easier to work with.

I got the chicken going in the marinade and then after twenty minutes seared the heck out of it in a cast iron pan. I, once again because I never learn, came close to overcrowding the pan, but I had that burner on stupidly high heat, which mitigated any steaming threat.

Once the chicken is done, you remove it and then let the heat reduce a bit, then add in some butter, green onions, and garlic. I used an entire head of minced garlic because this is garlic chicken after all. Once the garlic is golden, you pour in the rest of the sauce ingredients -- soy sauce, oyster sauce, pepper, miren, agave/honey, cornstarch, and chicken boillion -- and let that thicken.

Then add the chicken back in and heat through.

I plated it up with some rice and steamed brocolli.

Very good and quite garlicky. I think I will try it with actual honey next time as the agave nectar, while very good, was just a bit too sharp on the sweetness.

And what I will probably also do is grill the chicken to get some nice char on it.

**Jerod Broussard** · June 4, 2026, 10:55 PM

Late night nibble. Leftover from a fried beef patty earlier today.

**wrgilb** · June 5, 2026, 07:01 AM

Gettin' ready for some open fire Tri-tip.

**hoovarmin** · June 5, 2026, 07:48 AM

Been making pizza this week. Did a Neapolitan batch and a NY batch.

**fuzzydaddy** · June 5, 2026, 08:56 AM

Pork tenderloins. A family favorite. The aroma is incredible. Smoked to 130 then seared.

**Dewesq55** · June 5, 2026, 11:04 AM

Chili Cheese Dog on the gasser

**wrgilb** · June 5, 2026, 01:47 PM

Just another pork butt. I never get tired of these. This is at the 5 hour mark, cooking at 275 on the Weber Smokefire, IT is at 165.

**JCBBQ** · June 5, 2026, 03:29 PM

“Secret Breakfast” - Vanilla, cornflakes & bourbon. My take on the classic Humphrey Slocombe flavor…for you Bay Area residents. This is one of the best ice creams I’ve made. Super rich - you can see the vanilla seeds, the clusters of cornflake are perfect - crunchy AND chewy, and the bourbon finish! My goodness, heaven.

**Andrrr** · June 5, 2026, 06:22 PM

A simple yet delicious dinner to wrap up the workweek. A burger over charcoal dressed to my liking, grilled romaine, and some frozen onion rings that a random guy I met on the internet told me to buy. DaveD I never buy frozen onion rings because they always blow, but for frozen???? These definitely take the cake.
My highly-regarded seal of approval.