I had a chuck roast in the Sv for 48 hours, I asked my wife what she would like with it and requested some mashed potatoes and gravy.
After SV i started a huge oak splits fire on a kettle and gave the chuck roast a good wood fired char, I splashed a bit of red wine vinegar and brushed some basil, pistachio lemon, … pesto over it.
i love beef!
Edit: My wife said it ate like Prime rib, only better beef flavor. I would absolutely serve one this way in place of a prime rib.
Last edited by Richard Chrz; July 20, 2026, 05:27 PM.
RecTeq RT-700 Pellet pooper
Weber Genesis 1000 LX gasser w/Grill Grates
Smokehouse Little Chief II Electric smoker
Thermapen ONE
MK4 Thermapen
ThermoPop
IR Gun
2 Channel Smoke Alarm
Green Mountain Grills Wood Fired Pizza Oven(use it on the RT-700)
Outdoors person(Hunting deer & waterfowl, backpacking)
I had to commandeer the outdoor kitchen for some temporary storage while I was working on the shop. So I'm just starting to reclaim the space now. Unfortunately, my pizza oven didn't fire up, but the wok burner did so I made Pad Ka-Prao with fresh holy basil from the garden.
Got ahold of a fresh Sockeye Salmon. A quick filet and then rush to the grill. Hazel nut, fresh tarragon, and garlic butter over the top. And a side of orzo. Paired with Silver Oak’s new white. Really nice.
So this was a bit of an experiment. I had some leftover Mexican rice so I decided to make fried rice with it. Prior to this, every fried rice dish I've ever made has had a distinctly Asian profile.
I decided to keep it simple and let the flavors already in the rice do the talking. While this would best be done in a wok, of course, I got a cast iron skillet ripping hot, threw in some avocado oil, and put the rice in.
Paddling it around, I noticed the rice was quite starchy, perhaps even starting to disintegrate a bit. This is HEB's pre-made Mexican rice -- which is just as good as a restaurant's -- but it is probably made without washing the rice. So, I didn't let the rice fry for as long as I'd have liked.
Next I made room in the middle, cracked an egg, elected to season it with a bit of Tajíin, and scrambled the whole thing into the mix. Then dumped in a bowl.
Not bad! Not bad at all! (I mean, it is rice and egg fried in oil. It isn't going to be terrible lol.) I had some hot sauce and shredded cheese at the ready, but I think I prefer it without. It would have pulled it too far into "breakfast taco" feel.
I've also settled on my preferred ratio is about 3/4-1 cup of cooked rice to 1 egg. To far either way just throws the balance way off.
Tossed a 6+ lb. chicken on the Roughneck for a couple of hours, added potato salad and green beans on the side and had a nice little summer dinner. Somehow in processing the skin got detached at the lower breast and adjoining thigh so it was a bit wonky, but didn't hurt the cook any.
Once it got below 107 degrees, I started the coals, chicken thighs dry brined with Lane's Original Rub, chunk of apple wood for some smoke on the Weber Kettle and Vortex over Cowboy briquets. BTW, 2 cold Manhattans helped to cool things off while the chicken smoked.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Tried something new: blackened chicken cheesesteak sandwiches on sourdough.
Sliced some well-trimmed boneless/skinless chicken thighs thinly, seasoned them generously with Heaven Made Products' Blackened Seasoning (YUM). Sliced up a couple red & yellow peppers and a Vidalia onion. Salted gently and sauteed them all on the griddle.
When the chicken was done I arranged the bits in a single layer and in a square. Covered it with a single layer of deluxe American cheese then a single layer of colby-jack slices.
While the cheese was melting I plopped some butter down on a section of griddle and toasted both some Texas toast slices and some sourdough. Once it was toasted just right I flipped them over to toast the other side. When that side was done I put a scoop of each onto the bread and served.
It was restaurant-gooooood! The sourdough was actually an accident because I both A) forgot to go to town to get sub buns, and B) thought we had more Texas toast than we did. Like when the opener is better than the headliner, the sourdough was a backup and ended up being the star for sure.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I've had a turkey in the freezer for...a long time. Bought it for a holiday and ended up at our daughter's house. All five grandkids and two of our kids were at the lake house today so I wet brined it over night and put it on the Bronco today. Turned out great. Really juicy.
Smoking beef cheeks on my PK300 today. Using Lanes 50/50 rub (salt and black pepper).
I built a straight snake using my custom fabricated ”wall” or divider. It’s super simple, but does a great job.
This charcoal is the last bag. I could tell it's the last bag, since it's crap, Lol! Just small bits. Not gonna buy that brand anymore. I took a chance on this one.
After a couple of hours of smoke, time to drop them into the pan. Added some butter because...why not? Also a beer, then wrapped this pan with aluminum foil. Now begins the braising period, that's gonna be another few hours. After that they should be tender. The beef cheeks averaged around 72° C (161° F) when I dropped them into the pan.
Thanks Hulagn1971! I think these were by far the best I've made. I think the changes (improvements) were: longer braise, and longer hold. Super tender and tasty.
Comment