Pulled pork tacos on the slate last night.
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Chicken on the Rotisserie on a Weber Kettle finished with my special BBQ Sauce that I call Slider Sauce. I wet brined the chicken for one hour before cooking and then cooked the chicken until the breast meat registered 150 degrees. At that point I painted the chicken with Slider Sauce. Took it off of the grill to rest when the Breast meat registered 160 degrees. I used a Thermo Works RFX wireless controller and probes during the cook for an absolutely perfect finish. This was all served with a Stir Fry where most of the vegetables came from the garden and a homemade Asian style Stir Fry Sauce and Jasmine Rice finished off the Stir Fry. To take this meal over the top was a perfect pairing of Platt Vineyard Pinot Noir from the Sonoma Coast!
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Brats on the BGE! FOGO medium for the fuel.
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Beautiful. What color bag does FOGO medium come in? Asking because I've used FOGO black bag the last couple cooks but the pieces were either very large or tiny. Nothing really in between. Love the way it burns though. -
That is the same stuff. All the pieces I get are medium to small in size. I get a few big pieces in there, but it is easy to break them up. Hulagn1971
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Grilling during a tropical storm warning? Oh, why the heck not.
(Read: I seem to be incapable of reading a weather forecast.)
I literally was not thinking and started to dry brine some chicken wings Tuesday night. Unfortunately, we had some pre-Bertha stuff hit yesterday and I wasn't able to grill them. Well, today we got all of the rain from Bertha (no wind, though) and as I didn't want to dry brine them any longer than I already did, I decided to forgo my usual Vortex-in-Kettle method and do them on the pellet grill.
(Which is good that I did....the rain would have snuffed out any attempt at doing the chimney of charcoal.)
I dry brine with Meat Church's Holy Voodoo, which is my favorite chicken rub. I have never done wings on the pellet grill, so I decided to do the 0-400 wing method that went viral about a year ago. It's very simple and primarily is a technique many of us have used for years: putting the food on cold and then starting the grill to allow that intense "startup smoke" to hit.
After about 45 minutes (far longer than it takes with a Vortex) and rotating the tray once, the wings were all ~185 F, which is right where I like them.
It is....well, it is raining.
Here they are after I took them off. Love the bronze color.
Tossed in some buffalo sauce.
Texture-wise, these are fine.....just as good as if I do them with the Vortex. Even the skin was nice and tight; however, of course, the cook took about 20 minutes longer than the Vortex does.
And, obviously, the smoke flavor was very minimal. I really missed the pecan smell and flavor I get when I do these with the Vortex.
Still, it is nice to know that if I can't use the Kettle, I can get a decent, if lacking, approximation with the pellet grill.Comment
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And the Texas chicken cooks continue, mine inside, been raining for the last several hours. I put one my favorite seasonings on the wings, Harley’s All Purpose Texas Rub/Seasoning on the wings and did them in my convection oven. Made some cabbage with andouille sausage as the side.
This was some smoked andouille I bought in Lafayette when 58limited and I went recently. The difference between authentic Cajun andouille from a meat market is night and day better than the national brand store bought stuff. Dipped all the wings but 2 in Frank’s, wanted to try a couple of em dry.
Andouille from Hebert’s Cajun Market in Lafayette…
The fat rendered after browning adds a lot to the flavor
Ready for the oven….
Last edited by Panhead John; July 23, 2026, 08:41 PM.Comment
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Out on the griddle tonight for flap steak and mushrooms along with Brussels. Didn’t care for the Brussels cooked this way, they need more time but oh well. Steak and mushrooms were outstanding!
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Brats on the Weber gasser tonight
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My annual shrimp, crab and lobster boil. Finally got a big (82qt) pot and a jet burner to cook it alll in one pot outside (instead of 3 pots on my stove. Of course had to dump it all on the table to serve.
In the pot I had:
Shell on shrimp
snow crab clusters
Dungeness crab
Three 1 1/2 lb lobsters
andouille sausage
garlic
string beans
artichokes
potatoes
mushrooms
corn
onions
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When i bought my last cookbook, I decided to make at least one recipe out of each book periodically until I go through them all. Well, i inadvertently started today. Wanted some tacos, had some chicken thighs, why not? I made Arnie Tex's MommaTex's Mexican rice and his Salsa Roja - Taqueria from the ArnieTex cookbook. Both were good, I substituted jalapenos for the chiles de arbol so it wasn't as hot. I may have to make the Dallas meat up because I am running out of tortillas lol
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I’m working out the kinks in the portable grill.
The first picture is the grate intended for the coals. It does not reach to the edge of the pan.
The second picture shows it installed.
The third picture is the accessory I plan on using as the coals grate it’s from Kingsford.
The forth picture shows it installed. A perfect fit and allowed for good air flow on the coals.
Some smoked boneless skinless chicken thighs. A summertime BBQ done with one working hand/arm.
Marinated in olive oil and Everglades seasoning overnight.
The portable grill’s coal grate was modified to include a Kingsford disposable grilling pan. It really allowed the coals to go to the edges of the pan and still allowed for good air flow.
My only current concern is that the top of the coals area about an inch to an inch and a half away from the cooking grate.
A handful of Western hickory chips, grilled direct for 7 minutes, flipped and grilled for 10, then flipped again for 7 more.
Lunch came out great with cheese squash and homemade jalapeno cheese squash (bread machine), and a pickle.
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We went toTrader Joe's yesterday. I picked up their pork tenderloin for dinner. Seasoned with Malcom's Killer Hog BBQ Rub. On the Kettle. Front sear then indirect till 145° with a few chunks of cherry wood for smoke. A rest, slice and consume. I had leftover griddle baby reds as the side. The rub makes it. Perfect for pork. 1st and 2nd ingredients, brown sugar and sugar.
The plated picture was only the beginning. I couldn't stop. I did when over half eaten. Tonight on a brioche roll.
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Reverse seared two bone-in strip steaks on the SnS. These are from Angus/Akaushi cross cattle from my nephew's ( nickdpt ) in-law's ranch in south Texas. Very nice marbling and great flavor. Excellent meat/fat balance. Served with sauteed trumpet mushrooms and blistered shishitos from the garden.
Last edited by theroc; July 24, 2026, 12:29 PM.Comment
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Last night the wife and I split a 3/4lb Aldi grass-fed strip steak, grass fed isn't my favorite but that's what she brought home. Dry brined and dusted with BBBR. Cooked and seared on the gasser. She made sauteed broccoli, onions, and mushroom, Caprese salad with home-grown basil and orange olive oil, and "smash taters" (microwaved baked tater smashed once and griddled in butter).
She had one of her favorite cheap chardonnays and I had "winesky", a rather boring mild red spiked with a splash of bourbon.
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I wish I was cooking this, wait till you see her salsa! 😳 The guy narrating is pretty funny.
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I went to the links for the guy Panhead John posted above and he runs a farm and appears to be a member of a co-op. I ran across this tee shirt and had to have it. I know, not a SUWYC post, but...
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