One of the pork tenderloins I smoked and seared today, to about 135 IT. The flavor is incredible.
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Last edited by HawkerXP; July 17, 2026, 09:06 AM.Comment
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No that's what I call a great cook! Look at that slide down the bone. 🤩🤩🤩
I bet the food was a real hit at the baby shower.
Kathryn -
All who I talked with loved it. The pork belly was a special request from the mother to be, so that wasn't put out for general consumption. She is like a daughter to us. We gave her a Performer for a wedding present.
It was just my pulled pork. Most people automatically dump sauce all over PP. I did ask them to try it without sauce first. Most that did loved it plain.
I did bring some Killer Hog for those folks who wanted it.
I have been requested to do more party food in the future.
fzxdoc
Last edited by HawkerXP; July 20, 2026, 04:24 PM.
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Work in progress, but I'm doing something a little different for din din tonight—gas grill ribs.
Oh, the heresy!
I watched a video from Brian Lagerstrom, one of my favorite YouTube recipe personalities, and he does a couple racks of ribs in the oven wrapped in foil first, for 3 hours. Then on the gas grill for some char, then basted in homemade sauce. And I know exactly what you're thinking right now, "C'mon man... Oven and gas grill for ribs? Someone tell Meathead this whackjob is over here logged in and typing things unsupervised!"
But crazy as it may sound I have learned to appreciate food not drenched in smoke, it can be just as good. Think about a good smashburger. Even a fried steak. Both still delicious because of what it is. I realize I have had some BBQ blinders on, thinking ribs and steaks and burgers MUST have some degree of fire and smoke involved. Well, no you don't have to have smoke for your favorite proteins to be wonderful. And Brian's video here inspired me to try ribs in a way I'm not sure I've ever done them. However...
...I will make some small changes from his video- I will "smoke" them on the gasser first, with a pan of wood chips & small chunks, for an hour or so for some delicate-but-there smoke flavor (cuz I can't have my whole pitmaster card revoked by group vote here), then wrap in foil to continue the cook. Then I will sear and use my own homemade Shawsh to baste them.
Stay tuned.
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Experimenting is good. Last week when I had problems with my Grilla (I thought I had it solved but Wednesday it still was doing crazy things. Vacation Project.) I switched to the Crock Pot to finish. Actually, on Wednesday I switched to the Bronco. Having more than one tool in the toolbox is a good thing. That's why it's necessarey for me to have nine cookers. (Having two homes does also come into play.)
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Couple recent cooks, bbq turkey for some co worker appreciation, they're not red meat eaters. Smoked to about 150°f internal, foiled with butter and more rub, in oven at 170 overnight, brought to work in cooler along with collard greens and cheddar jalepeno corn bread.
Also homemade hot sauce, mostly jalepenos and a single armageddon pepper (without seeds because i am a wuss lol) roasted over cherry wood, with fresh peaches, mangoes, lime zest and juice. Into jars and water bath canned.Comment
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Did my first brisket in almost two years, and only my sixth overall. Angus Choice, a bit over 11lb, and I trimmed 4lb.
Ran it overnight in the SnS kettle running B&B coals and some hickory chunks. Those B&Bs were rock solid all night and until the middle of the next day.
Transferred it to the Pit Boss pellet smoker to rest. It was 22 hours by the time I got set to serve.
So jiggly I couldn't even cut a thin slice with my just-sharpened slicer.
Absolutely delicious, fall-apart tender, yum yum yum!
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I've not been able to grill for months. First the extreme drought then a fall and major injury requiring surgery. Today I got back into the Pit, the portable pit.
It's the first time using the 17 inch portable grill. I set it with 24 Kingsford briquets. There wasn't much air flow so next time I think I'll go with 40.
End chops marinated in Dale's Seasoning, corn nibblers, and Kansas City Steak Company's twice baked potatoes.
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Finally using the griddle now that the patio is clean! So….beef and broccoli it is! And went super simple, using Bachan’s gluten free sauce. Added in some red and orange peppers and onions. Happy friYAY!!!!!!!!!
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Ok, with all the talk about eating COOKED veggies, I cobbled together dinner for the missus and myself tonight...
First, baked a sourdough boule that fermented for several days in the fridge....
And setup the SNS Kamado with SNS for some direct/indirect cooking. Corn and dry brined NY strips with Uncle Chris on them....
And I put it all together with artichokes (steamed) and potatoes (microwaved)....
After having steaks from restaurants 2 or 3 times in the past 2 weeks, SWMBO said that we just need to give up on those, as none of them are as good as the ones I make at home.... I'll take the compliment!Comment
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4 Tri Tips for our annual Father’s Day/Birthday Celebration.Comment
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Brisket on smoker
This is 15 hours in.
this is done at 20 hours. 225 smoke
this is the other half. Now in cooler resting.
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Ok. So I was at Aldi's and noticed their carnitas pre seasoned pork butt and for $5, I thought I'd give it a try. I looked on YouTube, butt every mention showed it being cooked (boiled) in a crockpot. No going there! It's just the wife and I, and so I didn't need a full on Sam's Club butt, so about 3lbs was perfect (taco night!). Smoked it to 203 deg. And shredded it with the addition of an orange and some lime juice. It has just a little heat in the marinade, and is quite good.
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Pork Tenderloin. Grill Foiled Potatoes/Carrots/Onions, and Watermelon. An easy summer dinner last night.Comment
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I had my wife take me to the Farmers Market this morning so I could quick get some fresh onions, garlic, shallots, by the time I got out of there i had bags of produce…lol including some fresh green beans,
Since I has the fresh green beans i pulled a pork tenderloin out of the freezer when we got home and thawed it as much as I could before I gave it a good SV bath, finished with a huge live oak fire finish on my 22 kettle and brushed with chimichurri.
I seasoned up the bean pan with bacon until it was crispy, took the bacon out added in onions, salt pepper,garlic, then the beans cooked it a bit, then added a bit of broth and covered, finished them with bourbon, brown sugar, and alleppo pepper, and crumbled bacon, salt.
Edit: bowl of homemade vanilla with some chocolate, caramel, drizzled over with spanish peanuts for dessert. It is National Ice Cream Day after all.
Last edited by Richard Chrz; July 18, 2026, 08:21 PM.Comment
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