Made some Beef Ribs with some macaroni salad and 3 bean wild rice combo
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Cooked them on a offset smoker with a mix of mesquite and olive wood chunks. Olive wood burns very well. We owned a landscape company and have several cords of olive wood. When you cut it, it smells like olive oil.
Around 275 till hit about 200 internal. I nevef look at how long just temp. Never wrapped.
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Recently OC Sandy posted sloppy Phil's. Looked pretty good so I decided to try it out. Tasted even better - thanks Sandy. No buns, but i had an asiago cheese boule (the baker had to tell me the pronunciation lol) that i sliced and toasted
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Seeing as it was 116,000° outside yesterday…I didn’t feel much like standing over an open fire.
So inside it was.
It’s not pretty, but it was tasty and a team effort.
My SO made the sauce, her son made the meatballs, and I made the pasta.
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We celebrated July fourth with a friend who suggested Italian sausage peppers and onions on the grill. I made fresh rolls for the event. Our guest savored every bite and said it was the best he's ever had, with a perfect amount of smokiness on everything. It was cooked over lump mesquite charcoal.
I forgot to take a picture of a sandwich day of, but here is a leftover for lunch the next day.
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Made a pot of Alubia Blanca beans that came with the member shipment, topped with a bit of the Blend No 1. I really enjoy these beans.
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Well i guess i get to post back to back..
My wife asked for a cheese pizza for dinner, Im not going to say no.
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Purc she is doing ok, improving a bit each day, we see a Dr on Thursday for a follow up, and likely more insight into recovery, but we both feel pretty positive on progress. thank you for asking.
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Just another pulled pork butt.
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Traeger has programmed recipes. I decided to follow one today.
The cook turned out pretty good. Simple, easy and very good.
Set grill to 375F, probe to 160F, start cook grill is up to temp
at 160F, sauce/glaze, done at 165F.
Brest was 165F, and thighs got to 170+
Start of cook
Sauced at end of cook
Carved and plated
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Inspired by wrgilb decided to cook boneless chicken breasts sous vide. Seared, sliced and served with tomato caper sauce. There really is a chicken breast under there!
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Richard Chrz - 3 Tbl olive oil, 2 large shallots, peeled and quartered, 4 cloves of garlic, sliced, 1 pint cherry tomatoes, 2 Tbl salt packed capers, rinsed, 2 Tbl sherry vinegar, salt, pepper, chopped parsley or basil for garnish. I add all the ingredients to a large saucier and cook over medium heat until the shallots are soft and tomatoes have started to break down.Last edited by theroc; July 9, 2026, 11:27 AM. -
theroc Thank you! I can see this a long salmon, and other, but a great way to brighten up a chicken breast. -
@RichardChrz - Yes, I started using this sauce with fish. Roast the vegetables for about 15-20 minutes in the oven, then add the fish and finish by cooking the fish for 10-15 minutes. For cooked proteins like the sous vide chicken breast, I simply make the sauce in a pan and top the sliced chicken with it.
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Our Herbs are growing like crazy so time for some Pesto and a Pesto Chicken Pizza on the BGE. My Wife said it was very good so it probably was!Comment
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Did my first reverse sear of some steaks! (In this case, ribeyes from Trader Joe's). The steaks ended up more medium than medium rare like I wanted, but otherwise they ended up great, with the mesquite adding some wonderful flavor.
Also fixed some marinated veggie kabobs to go on the side! (Though I can barely take credit for those, since my partner did the vast majority of the work for them.)
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SheilaAnn Here's the recipe we used...it could've used a little more salt, but it was really tasty! https://www.spendwithpennies.com/gri...eggie-skewers/ -
zblongladder I really like a lot of the recipes there. Pretty solid. Website s*cks, as all those “recipe” ones do. When I see something, I immediately download into the Paprika, the review if I want to use it. It’s easier to read.
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Our 45th Wedding Anniversary is tomorrow, July 10th, but we have a busy weekend coming up so last night we had our celebration supper. NY Strip reverse seared to medium with a Sweet Potato and Salad. Delicious but I ate too much!Comment
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Bacon Ribs
Used the recipe from the free side except that I used St. Louis style ribs, which probably accounted for the 6 hour smoking time rather than the 4.5 listed in the recipe. Came out great.
After 3 or 4 hours:
Final product:
Weber Smart Ring worked flawlessly after I remembered to close the vents on the bottom of the grill.Last edited by Murdy; July 10, 2026, 10:40 AM.Comment
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Angus Tri-Tip Fajitas. Grilled green peppers & yellow onions.
Flour tortillas from Old El Paso and a last minute surprise entry, Cotija Cilantro dressing
from Litehouse Foods (Sandpoint Idaho).
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