Up with the birds to put this on at 4:30
(pics out of order)
(pics out of order)
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DaveD I was finally able to procure the cunning and elusive McCains Frozen Onion Rings. 😵💫 Only 2 stores in my area showed as stocking them. Both of them were out last week, so on my fourth visit today 😳 I was able to snag a couple of bags. They better be good Dave…..🥸 I’ll be frying some up tonight.
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Creekstone farm brisket in the PBC.
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Last edited by chanchonosara; June 7, 2026, 11:29 AM.Comment
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bbqLuv No, I pulled the whole thing, mixed in the bits of crunchy skin
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As I mentioned before, I got back home on Wednesday…and decided that pulled pork was on order for Friday…
so that I did. Cooked up a ten pounder so that my partner and her son could have some leftovers. And no, it’s not because im terminally lazy…even if I’m not working again until next Wednesday when I head for Florida. But enough of that.
It turned out excellent…but my goodness keeping the temps down on the Performer was a right challenge. I’ve never done anything longer than a six-hour cook on it before. For that I did a 2x1 snake and it worked well. Knowing that I would need a longer cook, I did a 3x2 snake. Perhaps that was the issue..? It doesn’t help that it leaks far more than my Summit.
Regardless, it worked out. But if anyone can offer some insights into using a kettle for long cooks, I’m all ears.
I didn’t score this one because…eh…I mean…uh…I got sidetracked and was running out of time to get it on. SMH LOL
Added a little Stubb’s Spicy sauce…not because it needed it…but it photographs better than being “naked.” LOL
And yes, that’s tequila in the background. I mean, it is part of the basic food groups is it not? ;-)
I know that Cookie might disagree, his being bacon, beans, whiskey, and lard. (Cookie is a character in Disney’s Atlantis…and one of the few characters that I ever quote. LOL )Comment
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Ah surfdog, I think I misunderstood the 3x2 reference, but now I get it. Anyhow, I use a 2x2 snake all around the kettle. That holds temps very steadily during (Swedish) summer. If it is winter, then I use 3x2. As for the air flow - I always buy a replacement gasket for BGE, cut it in half lengthwise with a pair of scissors, and apply to the "lip" of the lid. That helps trememdously with holding a steady temp during a long cook, as the vents are the only transport for air. -
The butt looks great!
I have done a lot of smoking on a Performer. When I did a 2x2 snake I could get 7-8 hour with Kingsford charcoal if I ran it about 3/4 of the way around, with a few wood chunks on top. I had to add more before it burned out, which meant removing the grate. I switched to the SNS insert, and following their lighting instructions, get 6-8 hours on a basket of Kingsford and 10+ on a basket of B&B briquettes.
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Well, last night I "cooked" for several hours....
Nice and steamy down in there!
All for a beer that will be interesting to say the least! I was in a "Dirty Santa" beer draft, and pulled a random beer style (Czech Lager) and adjunct (Lemongrass!).
I've also got a vodka tincture developing with a couple ounces bruised and chopped lemongrass, in case I need additional flavor once kegged.Comment
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I was planning to bust out the Blackstone but it’s super humid and buggy after last night’s rain, so I used the air fryer.
Potato skins. In case you haven’t heard, air fryer baked potatoes are amazing!
Plated with Italian sausage, peppers, and onions.
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YES! Apple Bees and Chilis!!!!! I think even Bennigans had these suckers! So good!
The restaurant we visit on Thursday’s usually, they have these. And just as good! I’ll have to make these some day!
And also love that there’s none of that dang sour cream on there 😂 -
Great lookin plate Sid! And yeah, TGI Fridays had THE BEST potato skins! 😍
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Thanks barelfly jfmorris Panhead John Michael_in_TX surfdog fzxdoc you are right - what was I thinking? I used Kenji's recipe for the green sauce. I have to find Sheila's! -
SheilaAnn 's recipe is based on Kenji's, hoovarmin . It looks good too!
Here's the link: https://pitmaster.amazingribs.com/fo...ce#post1852429
Kathryn
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Spare ribs divided into St Louis ribs and rib tips, and a rack of baby backs. From my Camp Chef Smoke Pro SE pellet smoker. Used Meathead's Memphis Dust rub, my go-to rub.Comment
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Pulled pork. Brined overnight then rubbed with a mustard coat, and MMD.
on the grill, looking for a 165 before I park it and let it get to 200-210.
after fighting the weather, finally, finally hit my 205/210 temps for tender pork
finally on the bun!
A bit of “Kenny’s BBQ sauce (neighbor), some pickles and a bun, all good!
Last edited by dpearce; June 7, 2026, 10:37 AM.Comment
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I had a 96 hour ferment on a dough staring at me so my wife made the choice of a mortadella pizza for dinner.
mozz base, 1/2 lb of mortadella, burrata. Pistachio pesto, shallots, and dusted with more pistachios and a garlic confit oil. She picked well!
microwave light for the photos, lol
Last edited by Richard Chrz; June 6, 2026, 05:47 PM.Comment
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Michael_in_TX if you ever go to a deli for mortadella, make sure they shave it super thin like a thin shaved turkey, if it is cut too thick the experience is lost, or so i think. Personally I also do not like it.cooked.
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Finished eating just before the rain and thunder moved in.
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The Hasty Bake does a lot of things well, but one of the things I appreciate it most for is how easy it is to reverse sear steaks and chops. Dinner this evening was pork chops, simple salt & pepper & hickory on the HB. I failed to get a picture but I have GrillGrates that I use directly over the coals on the HB for the Sear portion of the cook.
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Grilled some boneless skinless chicken thighs yesterday to make King Ranch Casserole today.
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