My fresh from scratch pizza making abilities have been well documented in the pages of SUWYC, and tonight will be no exception. My creativity boggles the mind.
ACTUAL UNTOUCHED PHOTO OF ADDITIONAL TOPPINGS I ADDED
I EXPECT THERE WILL BE A PM SOON FROM Richard Chrz ASKING FOR TIPS…
Last edited by Panhead John; July 19, 2026, 04:22 PM.
I reverse seared pork tenderloin on the 26 Kettle. I lit 10 briqs in the SnS with a chunk of pecan and used Billows to hold it at 250*, to put some smoke on them, till I dumped a chimney of lump in the SnS to sear. Marinated with Sweetwater Spice BBQ Bath, had it for a year or two and needed to use it.
I used chipotle based rubs on both, one was rubbed with Plowboys Yardbird covered with Cattleman's Grill Smokey Chipotle Coffee rub. The other had light dusting of Heath Riles Jalapeno Garlic and then Kosmos Cherrywood Smoked Chipotle. Both were good, but the Kosmos rub stood out.
Attached Files
Last edited by Lynn Dollar; July 19, 2026, 06:27 AM.
The next time you do these try making this sauce to go with it.
• 1-13 oz. jar red plum preserves. We like the Bonne Maman brand
• 2 Tbl. butter
• 1 small onion diced
• 1/2 cup brown sugar
• 1/3 cup chili sauce
• ¼ cup soy sauce
• 2 TBL. lemon juice
• 2 tsp dry mustard
• 3 drops of hot sauce
Directions
Sauté onion in butter until clear, 4-5 minutes
Mix plum preserves and all ingredients together, add to the onion, cook over medium heat, uncovered for 15 minutes, stirring often.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Smoked a pork belly. Seasoned with salt and pepper only. We'll be using this for sliders and pork belly tacos this week.
Sun Jul 19 Session https://share.fireboard.io/A5F4C2
Thanks all. They did enjoy it, brother called me today and said he told his daughter about how we fry them. They also cook quite a bit when they catch them with me
fzxdoc Thanks! I like reverse searing my burgers over mesquite, so I make them a bit thick so they have time to get some smoke flavor before they need to sear.
Did a Texas style turkey breast and some party ribs on the Primo. Turkey was one of the honey brined ones from Wegmans, just light salt and garlic powder with heavy dose of pepper. Ribs were baby backs with Killer Hogs hot rub and vinegar sauce. Very good eating ribs. And of course the perfect summer side of some steamed corn with butter.
also pictured are some scallops and ribeyes from Friday. We get incredible scallops here though I haven’t quite figured out the sear on the griddle yet. I’m not sure how to describe it but it never gets the thicker crust I get on cast iron inside. Maybe it’s the lack of depth of oil? Either way delicious and easy.
A few thin slices of last nights tenderloin topped with a bit of chimi, made a pan of collards with shallots, carrots, garlic confit oil, tai pepper, finished with some lemon and a drizzle of honey.
I haven't used cilantro or parsley since the cyclospora outbreak was first announced. I sure to miss them. I hope it's actually the Taylor Farms lettuce so I can get back to my herby delights.
I wish I could successfully grow cilantro. It's mostly a one-hit wonder in my herb beds, Richard. I get one or two good harvests and then it goes to seed.
Parsley, on the other hand, must have been re-engineered in the past couple of years, because it no longer bolts early. It just keeps on producing. The past 3 years I've had bumper crops, coming back yearly. This year all I got was a few springs. Wah!
It's been a long time since I posted anything on this thread, and here I am posting something I didn't even cook. But this is how my brother in law does it. He uses that 26" Weber bowl I got from a warranty claim and my old Arteflame steel insert that I stopped using once I Got the EVO.
randy.56 Portland Oregon, they have a unique property to have a view like that in the city. Sometimes they talk about selling it. I hope they don't. The patio they cook and eat on is above what they call the bomb shelter which might actually be what it was. But it's been a little winery ever since they bought the house. Just for personal consumption. We had a 2008 Syrah last night. He's a pretty good wine maker.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, I decided a month and only 2 cooks on the new PBX was too long. So this weekend I thawed out a pack of chicken thighs, seasoned them with Denny Mike's "Chick Magnet" as a dry rub, and grated them in the PBX. Cook was done in 45 minutes, and they were great! I spent more time setting up the PBX than I did cooking, haha.
I didn't feel like hassling with foil and had no magnets, so just pulled the center rebar out any time I needed to access the grate with the tongs, and it worked just fine.
The Performer Deluxe served to light a half chimney of coals, and as a work table to hold my tongs, beer and thermapen!
Anyway, I enjoyed it yesterday AND today, and probably tomorrow two. My kids call cooking in advance "meal prepping". I guess you could call it leftovers, but in the air fryer for 5 minutes at 350, it reheats nice and crispy.
Jim, jfmorris , some people like the PBC chickens right off the bat. Others, like you, note the taste difference from other cookers and may/may not be as enamored with the PBC product. To me (and the family), the PBC flavor is head and shoulders above my kamado or kettle chickens. With the PBC, the smokiness is up front with the bite. With the kamado/kettle, the smoke flavor shows up mid- to late-bite. People used to chickens on a stickburner or pellet cooker often seem not to be PBC bird fans
...preferring the more subtle smokiness that their cooker provides.
Plus, the kettle or kamado cannot replicate the amount of juiciness that I get from a PBC bird. But we each get to like what we like. Not like growing up when we were not given an opinion. We just had to hand in a clean plate no matter what. We had fat dogs back then, under the dinner table being their favorite spot with so many kids around the table.
Kathryn fzxdoc the juiciness of the breasts on the PBX split chickens is what my wife commented on. I don’t think the grated thighs quite hit the flavor profile of those split chickens.
Just got home from a few days on the road so grilled up some chicken thighs and wings on the SnS. Dusted with Meat Church ghost rub. Served with creamy garlic orzo.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
+1 on the pro bowling as well as Olympic curling. I can't watch much soccer now even though both sons played high school soccer as well as select/traveling club soccer.
But this is how my brother in law does it. He uses that 26" Weber bowl I got from a warranty claim and my old Arteflame steel insert that I stopped using once I Got the EVO.
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