Meal prep for Sabrina’s work weekend. All she wanted was skirt steaks for each shift. Women of my dreams!
-
-
Bought 45lbs of choice Tri-Tip last week and decided to cook one tonight even though it was 98* and windy. Burn ban still in effect so this was cooked on the OK gasser.
Roast was close to 3lbs (I left about a 3/8 inch fat cap on after trimming), 2 day dry brine and a light coat of lime juice.
BBBR for the rub (I added some powered beef broth to the mix) and Alder wood in the packet.
Sides were Stove Top Stuffing with Craisins and Costco 4 bean salad.
Comment
-
The first pic I thought I was looking at a 45 lb tri-tip. -
Jerod Broussard 🤣🤣🤣🤣
Yep, I kinda worded that weird. I actually bought 15 Tri-Tips that weighed an average of 3lbs ea and was on a good sale (for my area) at $6.99/lb. Shared some with my son. 😊 -
Nah man, I saw the picture before I saw the wording. #swole
-
-
First HLT of the year, (with home grown tomatoes). It was good, but I think the tomato plants were mislabeled and I did not get the variety I wanted. The ones I got are OK, but not as good as what I normally grow. The core is larger and the taste just not as good as the variety I like.
Comment
-
I say wibs it. Into shape.
Shape it up. Get straight.
Go forward. Move ahead!
Try to detect it, it's not too late.
To wibs it... wibs it good!
Comment
-
Another Pesto, Chicken, Bacon,Onion, Green Pepper, and Smoked Mushroom Pizza on the BGE last night.Comment
-
One of my favorite Amazing Ribs recipes. Crab cakes with a rosemary aioli.
Comment
-
Comment
-
Smoked pork belly nachos at home today since I had to work. Candied jalapeños on my half. 100% legit.
Comment
-
I've been messing around with my fermentation schedules, percentages, and playing around with diastatic malt powder again. Im doing it more for my oven baked frozen doughs. I’m using my gozney oven as a known reference-point.
Fresh mushrooms, Italian sausage, and pepperoni, san Marzano sauce from the garden. Mushrooms were part of a farmer swap, they get 20 dollars in dough ( 4 doughs), i get 20 in produce. Total win win.
The slice was drizzled with roasted garlic oil from a confit, a bit of grated romano, and bit of Aleppo pepper.
Last edited by Richard Chrz; July 25, 2026, 06:32 PM.Comment
-
Comment
-
Cooking Lasagna on my Weber Spirit. It does a Fantastic job!
Comment
-
Grilled Big Glory Bay king Salmon over an oak live fire on the Buckaroo. Served with a corn and shishito pepper salad.
Comment
-
cruiseplanner1 - thanks. I didn't temp it, but 125-130 sounds about right.
-
This little experiment didn't turn out half bad. I took some HEB frozen beef ravioli, let them thaw a little bit, and then coat them in buttermilk, then in Italian-seasoned bread crumbs, then air-fried at 400 F for seven minutes.
Buttermilk is rather sticky, so the breadcrumbs adhered quite well. Here is what it looks like out of the air fryer.
Plated up with some steamed brocolli....
And sauced (store bought) and topped with Parmesan cheese...
A minimal amount of effort and is far cheaper (and healthier?) than Olive Garden's equivalent. When I do this again, I'll serve the sauce as a dipping sauce as it makes the ravioli soggy after just a few minutes.
Still, it was delicious.
Comment
-
Foolproof pan pizza..
so easy, even this fool can make it.
This one featured homemade ground sausage, green peppers, and onion. Spread the cheese all the way to the edges this time, as others here suggested the last time i made one...
Comment
Comment