Everyone was hangry, so only got a quick split pic before cutting slices of the Aldi Tri Tip. It was ok, but a rookie butchered them. Also, the huge batch of american fries were devoured before I realized I forgot to take a pic.
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Cowboy Kent Rollins is doing a series for the US's 250th anniversary. I decided to have breakfast for dinner last night and made his johnny cakes. His recipe uses 1/2 AP flour and 1/2 cornmeal. I cut the entire recipe in half and got five johnny cakes. The only change I made was to the cornmeal: 50/50 cornmeal and Masienda masa. These were great! Nice and fluffy. Served with Steen's Cane Syrup (IYKYK, IYDKTGTS*).
*If You Don't Know Then Google That StuffLast edited by 58limited; June 11, 2026, 05:24 PM.Comment
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Never had the vinegar, that I know of. Dad may have used it to pickle the Malitons. -
I've been to Abbeville. One of our classic car club members owned some land near there and invited us to stay overnight. First time I ever had fresh sugar cane. We went to the Omelette Festival, it was fun. We all drove our old cars, got lots of attention. -
I can't imagine driving a much older vehicle on THOSE roads.
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Last edited by Dewesq55; June 12, 2026, 09:47 PM.Comment
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Richard Chrz - Thai-Style Sweet Chili Dipping Sauce Recipe https://share.google/YU2eIVA8Yh8hl4wGZ
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Lots of yard work this weekend, so what better way to maximize the time spent in the backyard by multi-tasking with Pork Spare Ribs.
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A few weeks after the fact, but finally smoked a pork butt. Used the slow-n-sear on my weber kettle grill:
Had some trouble early with the grill getting too hot, but a grill pan of cold water helped me get it down to "low". I was surprised at how well it turned out for my first time! It was my first time doing a pork butt and first time doing any smoking on the grill.
I didn't do the Texas crutch, followed Meathead's recipe, and it had quite a nice bark. Looking forward to trying again!Comment
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I was going for 225-250°F range, or at least below 300. I think I lit too much charcoal to start because I didn't account for the larger size of the B&B briquettes (was following instructions from the first Meathead book). Grill got above 300 easily; I think it was around 350-375 when I noticed the grill was too hot and put the pan of cold water in.
I feel like I learned a bit doing it. I was glad that I had a thermometer with a remote so I could keep track!
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Ok folks, first cook on the new PBX is in the history books. I went to Ace and Home Depot hoping to find some sort of sausage hanger or even just a fish basket or something I could adapt to hang bratwurst in. No dice, so I'll have to get that online. I ended up at Sam's Club where they had every single 2 pack of chickens marked down about 25%, as they all had a sell by date of tomorrow. I didn't NEED 4 chickens, but I bought 4 chickens, brought them home, and split them all for hanging high. If I am gonna burn charcoal, might as well make maximum use of it!
Getting ready to cook.... the Performer got pressed into service as a work table, and to light the charcoal for the PBX, with its handy dandy propane ignitor. I followed the 15-10-10 method. I felt though that 40 B&B briquettes was about half the charcoal in my PBX basket. Maybe not. Just seemed like a lot - about 3/4 of the Weber chimney.
I got out my welding gloves to move the basket to the PBX after dumping th coals in it. This is probably the last time the inside of that barrel will be clean! I just lined the bottom with some foil, using the lid to work out the sizing.
The Performer was called to duty to serve as a work table for the PBX. I prepped the chicken with a spray of olive oil, and seasoned 6 halves with Chick Magnet, and 2 with a Jerk seasoning blend.
Alright! Hanging high!
And cooking....
I'll be honest, this took a little longer than expected - about 2.5 hours from the time I put the chicken in, until most of them were 160F or so in the breast. Thankfully though, I lost NONE to the coals! The left side seemed to cook a little hotter, and the coals on that side were also more fully involved.
I fed 4 adults and one approving toddler, who liked grandpa's chicken.
I have to say, the cutting board and SNS pan I used to carry chick tell the story. This has to have been some of the JUICIEST chicken I have ever pulled off a grill. It was literally exploding with juice when I cut it. Flavor was great, and if I could change one thing, it would have been to have time to dry brine the birds, or season them with the seasoning a few hours in advance.
Just more evidence of the juiciness - and this is AFTER I had earlier dumped a pan full of juice in the sink! It was running off the cutting board and down the counters.
All in all, great chicken. Not sure it was better than the Vortex cooked chicken from the kettle, but it did have a different flavor. And it was drop dead simple.
We knocked out a chicken, and I sent two halves home with the daughter's family, keeping 2 full chickens to occupy us for a couple of days, until we are sick of it. Maybe we will feed the other daughter tomorrow. Who knows!
. I had thought to get some ribs or a butt to smoke this weekend, but probably will need to wait until all the chicken is gone first...
pbc.... PBC... PBX!!!!!Last edited by jfmorris; June 12, 2026, 06:12 AM.Comment
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Henrik yes, the flavor of the chicken was definitely different than smoked indirect on my other cookers.
The PBX is a larger version of the PBC - 22.5 inch diameter instead of the PBC's 18.5 inch diameter, and 3 rebar to hang from instead of 2. It comes with 16 hooks, a 22.5 inch cooking grate, and has room to hang a LOT more stuff - up to 16 racks of ribs, 8 chickens, 4 butts or briskets, 2 turkeys.
I only have it because I got it for the low price of $155 and it was an impulse purchase.
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Great job, and great presentation!
I love spinning birds! I just don't do it as often as I should, aside from the Thanksgiving turkey, which I now routinely do on the Weber rotisserie. There are just too many ways I have to cook chicken now...
Those leg quarters are my families favorite part, so to be honest, I do more chicken parts like leg quarters or thighs than I do whole birds.
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Last night’s catch, tonights dinner! SpeckledSea Trout panfried light!
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KFC night using the seasoning that is closest to what I remember from my childhood in the 1970s. The Grace family had a KFC franchise in Ireland, Col. Sanders still controlled the international franchises and gave them the recipes. First time to buy the gravy mix, its good but has a bit of an odd flavor that I can't place. I've made Col. Sander's "Cracklin Gravy" before - the recipe is easily found on the net - and this mix tastes different but is still good.
I was lazy and did not break out the old KFC pressure fryer. I used my 12" field skillet with lid and some peanut oil.
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Last edited by Henrik; June 13, 2026, 03:58 AM.Comment
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TACOS!!!!!!!!!!! With chimichurri
found flap meat at the Costco here on the island. 4lbs will get a few meals for the four of us…if the man child doesn’t eat 1.5lbs by himself!!!
this flap meat turned out great even with the sketchy little gasser!
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Ok, did a real nice wagyu x 2 cook today.
The contestants:
1. Stone axe Australian wagyu, a flap steak weighing in at 500 grams (half a kilo).
2. Japanese Wagyu, a strip loin (i.e. N.Y. strip, as it usually is)
Method: smoke with oak wood on my Bluegaz Z grill (yes, a gasser). Run it at 100 deg C / 200 deg F, i.e. lower than normal to get a bit more "dirty" smoke as it is a short cook.
Then sear the heck ouf of them. The flap directly over the burner. The Japanese meat in a cast iron pan, otherwise it goes up in flames due to the high fat content (ask me how I know).
30 minute cook, tasty as heck! Quite different flavors, hard to compare. For "snacking" the Japanese wagyu is just insanely good. For a proper meal, the wagyu flap is the better choice. All in all, home run.
Smoke action
Searing the flap
Searing the Japanese Wagyu
Dinner is ready honey! (Japanese Wagyu to the left, Australian Wagyu to the right)
Served with oven roasted red beets, potatoes, with thyme, feta cheese, honey, walnuts
Served with a great red wine, capers and rocket salad. I picked rocket salad because it is a good match with the meat, with its peppery flavor.
Just a comment on the grill:
With the ceramic burner, and specifically the "sizzle burner" (as Bluegaz calls it), this was a perfect match. That sizzle burner was a killer when it comes to searing. Finally a gasser with some searing power!
A rather nice Saturday dinner if you ask me. Pretty happy about this one. Video here.Last edited by Henrik; Yesterday, 09:18 AM.Comment
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