Chicken dry brined with Lane's Garlic rub and Lemon Pepper rub, on the Weber Kettle, SnS and 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 the beans again. Apple Pie Baked Beans at Allrecipe.com
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.
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.
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Barbecued Bacon-wrapped Bourbon 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 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 I. 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.
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