I hauled the Weber up to the cabin for some brisket! I think the Silver Ghost is gonna stay up here. We have a 14” Weber up here but I need a 22” for big cuts.
-
-
Grilled ham steak from Costco split and seasoned with MMD, topped with Mustard Sauce (inspired by Tuffy Stone). Fried taters cooked in EVOO, seasoned with SPG and a splash of W-sauce. Cole slaw for the side.
Comment
-
Did a couple of pork cooks the last 2 days. Party baby back ribs and a 1-1/2" porter house pork chop.
Comment
-
It turns out....if you want to toast up some HEB jalapeño sausage and throw it with some onion slices between two slices of toast and have a side dish of sausage with mustard.....no one will tell you 'no.'
Comment
-
-
I don’t eat much salmon, I find sometimes it’s just a little too “fishy” tasting. A few months ago I read some pretty good reviews of some frozen salmon from Costco and thought I’d give it a shot. I’m trying to wiggle in some healthy eating when I can. The salmon I bought is from Moreys…Wild Alaskan Salmon. It’s actually pretty darn good! It’s already seasoned and has a good flavor to it. I’ve already finished off the box, which has 6 fillets in it. Did it in the convection oven along with some breaded panko shrimp from Costco and some Checkers fries… not shown. The whole meal was done in 20 minutes. Pretty good meal for everything cooked from frozen! My plating looks like crap and the picture ain’t that good but I wanted to share the salmon cook for anyone looking for something frozen that tastes good.
Comment
-
Honey-Harrissa salmon chunks, rice, and a cucumber-carrot salad ..... makes a great summer meal!
Comment
-
Duroc baby backs from Goodchop. One half seasoned with Everything But the Salt, the other with No Shit after dry brining overnight. SnS kettle, B&B coals, pecan chunks foil boat a few hours in.
Plated with corn on the cob and air-fried carrots.
Comment
-
I like lamb. My wife does not. So, as tradition, before I cook lamb, I have to cook her something she really, really likes. Thankfully, that is pork schnitzel.
I basically followed Brian Lagerstrom's recipe: https://www.youtube.com/watch?v=ZgjUOJVFX-Q
I've done pork schnitzel before with pork chops, but I actually think Brian's idea of doing it with pork tenderloin does edge out.
Basically, take two pork tenderloins and cut them into thirds. Pound the heck out of them until they are as flat as your patience will allow. Generously salt each side and refrigerate for 30 minutes.
Meanwhile heat up your oil. (I use a cheap "nonstick" wok I was gifted a few years ago....you'll use far less oil for the same effect.) And get the sauce going. The details are in Brian's video. I used dry sherry in place of white wine.
Bread your cutlets......flour....egg....panko breadcrumbs pulverized in a food processor.
Fry.
Plate! HEB, being HEB, has some good german-style potatos as well as pickled red cabbage on hand.
This was so stupidly good. Fried pork topped with a mustard-sherry-caper-cream sauce....what is not to like?
Comment
-
Grilled picanha over a post oak fire on the Buckaroo. Served with roasted potatoes and chimichurri.
Comment
-
Shrimp and fettuccine noodles, sauced in a beurre blanc made with Chardonnay, white wine vinegar, minced shallots, butter. Plus a little fresh bread for a plate mop.
not shown was homemade chocolate ice cream with caramel, chopped pistachio and a pinch of maldon salt, so good!
Last edited by Richard Chrz; June 19, 2026, 07:39 PM.Comment
-
Smoked Chuck served on fine china.
Comment
Comment