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Chicken dry brined with Lane's Garlic rub and Lemon Pepper rub, on the Weber Kettle, SnS, chunk of apple wood for smoke on the rotisserie. Seasoned baby golden potatoes and onions under the spinning chicken. All served with Apple Pie Baked Beans. A great meal. Highly recommend the Baked Beans. I will make this again. Apple Pie Baked Beans at Allrecipes.com
Last edited by Purc; July 13, 2026, 09:01 AM.Comment
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Bought some thin sliced ribeye from Aldi. Pounded them out and marinated in W sauce and a little Red Boat fish sauce. Fired up the Blackstone and griddled some onions then cooked the meat. Layered onions on top with provolone cheese. Topped with banana peppers. Solid Saturday night dinner.
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Pizza day.
First up is a pan pizza with sausage and mushrooms for Lisa.
For me, thin crust with sausage and onions. The stretch was one of my better ones, and then I got spooked during the launch and lost some roundness. In my defense, the sun was in my eyes and I couldn't see the back of the oven.
The crust recipe started out as a pan pizza dough that I have been playing with to make it work for both pan and thin crust. It's still a very pan pizza dough, but it needs some tweaking yet to work for both.
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Smoked and seared chops
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Barbecued Bacon-wrapped Bourbon and Brown Sugar Pork Loin. Old recipe I’ve had for years. Essentially, butterfly the pork loin, season it up with your favorite pork rub, sprinkle a little bit of bourbon on the inside, then spread some mustard on the inside, layer some brown sugar over that before closing it up, layering with bacon, a little more mustard and rub on the outside, then tying it, and dropping it on the grill.
Recipe calls for Dijon mustard, I opted for spicy German mustard. Used killer hogs rub, hickory and apple wood for the smoke, a few hours in the pit barrel and were good!
butterflied
sauced up.
tied up and on the smoker
off the smoker
finally on the plate. Paired with pan fried broccoli with lemon wedges. The florets needed a bit of pop, so hit them with killer hogs as well
There’s a sauce with this recipe. Equal parts bourbon, brown sugar, and mustard (spicy German again, not Dijon). Just heat it up, dissolve it all, then use as a baste while cooking, and sauce at the end.
All in all a good cook. Leftovers will be a challenge.Last edited by dpearce; July 13, 2026, 06:46 AM.Comment
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Follow up to the brisket I posted above. We held it for several hours and sliced it Saturday afternoon. It was tender and very flavorful, probably one of the best briskets we've cooked on the ranch in Nacogdoches. The brisket was choice grade and had been in the freezer for 3 years. I had very little to do with this brisket cook other than give my friend some advice on using his kamado.
Today we made some egg rolls with the brisket that were better than the pulled pork egg rolls that we usually make.
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Oldie but goodie. Wings and a couple of drums to be converted to chicken salad. They were all what I call shake and grill. Remember shake and bake, same method. In plastic bag with baking powder. Shake it baby! On a plate in refrigerator for about 3 hours. Then on the Kettle with Vortex. The last 5 minutes, painted the wings with Frank's Hot Garlic and Buffalo Sauce. The drums will be seasoned when the chicken salad is made. I highly recommend the baking powder for this. It makes a crisp skin. Then season as you like. But cook the chicken naked other than the baking powder.
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Chicken thighs. Experimenting with Kosmos Cajun injection and Kosmos Blackening Cajun Spice. Put them on the 26 Kettle with the Vortex, it ran 425* at grate level. Sorry I did not get a pic on the Kettle. Too many Dales Pale Ales. But I did get a pic of the final product.
Conclusion, very spicy but a whole lotta flavor. I'd probably do it again, but I need to find a way to balance the spice.
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Smash burgers on the new slate. Today I added a tub on top of the shelf and two slider tubs under.
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Been a bit since I’ve made my Paella. So with the backyard all finished up and patio cleaned, this was the first cook for that! Smaller paella for just the wife and I, so chicken, shrimp and chorizo in the 3 Nail Ironware Paella Pan. Had fun with the Weber SmartRing for this cook, although next time I’ll drop the grate to the normal height so I can get a better sear on the chicken.
But enjoyed this paella tonight, makes me want to get the bigger paellera out and cook for a crowd!
mis en place
Just about ready…
And time to eat!
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Did some wings in the convection oven sprinkled with some Harley’s Texas All Purpose Seasoning, and then coated em in some Franks Original mixed with butter. This is probably my favorite way to do wings lately.
I also did a small pot of a pink bean recipe which is very good, one of my favorites to make! hoovarmin turned me on to it. I’m gonna post the recipe because I think a lot of you might like it. I use chorizo sausage instead of the ham.
ROSADAS CON ARROZ
2 tablespoons olive oil
1/2 cup chopped ham or chorizo
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves garlic, minced
1/4 cup Goya tomato sauce
1/4 teaspoon dried oregano leaves
3/4 cup water
1 (15 1/2 ounce) can pink beans, undrained
1 packet Sazon Goya
Heat oil in a large skillet over medium heat. Add ham, onions, pepper and garlic and sweat til soft. Stir in remaining ingredients. Reduce heat and simmer 15-20 minutes.
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Burger time! Little hickory for a kiss of smoke. Pepperjack cheese, brioche bun.
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Needed something green, so how about collards? Cheated with a costco chicken. Got it yesterday, reheated today seasoned with some chicken $hit rub. Sweet potato, beets and some pickled green tomatos. A guy sells them at the chattanooga market - an event in downtown every Sunday in the summer. I am hooked on them. Just needed some cornbread
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