Last time I made Al Pastor on the Weber/Vortex. This time I did Gyros. Fun prep and cook. However, I am terrible at the final presentation pics. There was lettuce, tzatziki, tomatoes, and red onion. Plus I lose patience cuz I want to eat 
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Last night's dinner: omelette with diced onion, diced roasted green Hatch chile, and ham. New Mexican stacked enchilada with homemade red masa tortillas, homemade chorizo, cheddar and cotija cheeses, roasted Red Hatch sauce and topped with a fried egg.
Lunch today: red masa tortillas with the red Hatch sauce, diced roasted green Hatch chile, dino rib meat, and cotija cheese
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Repost from yesterday since pic didn't show:
Simple grilled chicken fajitas with grilled peppers, extra cheese, and extra-extra cilantro, cuz that's how I roll.
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Grilled pork chops on the Searwood. Seasoned with Butchers BBQ Steak & Brisket Rub and Whiskey Bent Pecanerry rub.
I had planned to use the Weber Kettle for this but there was a line of storms headed my way and I didn't to take the extra time to get charcoal going. I was able to light the Searwood, cook and had the grill cooled off and covered in about an hour...
ETA - it's amazing the difference between these chops and commodity pork. It looked like beef when I took it out of the package...
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Last edited by BKYDBBQ; August 10, 2026, 05:14 PM.Comment
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Hoppin' John beans and rice recipe inspired by Meathead. Homemade bread sticks with melted garlic butter and grated parmesan brushed on top.
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I don't do firm white fish often enough. Here's a little something I threw together tonight.
Mahi mahi filet from HEB, seasoned with EVOO, salt, pepper, garlic powder, and smoked paprika. Air-fried at 400 F for ten minutes, flipping at the midway point. Served with steamed broccoli with grated romano cheese. Everything sauced with a lemon-garlic-caper sauce (1/4 melted butter, 2 tbl lemon juice, pinch of salt and garlic powder, some capers).
I was shocked that the fish came out looking almost blackened; indeed, it even has a slight bit of a crust! Turned out amazing! I may never pan-fry fish again. (I also apparently really wanted some broccoli.)
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I wish my Mahi could go 10 minutes. 4 minutes and these fillets from wal-mart are DUN! -
Jerod Broussard These were exceptionally thick....one of the reason I snagged them.
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Grilled flanken ribs and tenderloin kabobs on the gasser. Served with squash blossom risotto and grilled broccoli.
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SheilaAnn Yeah, I'll definitely go Asian first run. -
Jerod Broussard never hesitate to throw them in the Sv for 24 hours or more at 133 or so, then hard sear. -
Thanks Richard Chrz I figured sous vide for a fall back if the 12hr marinade doesn't cut it.
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Today was American Gyro's. I used half lamb and half beef. Kiss of smoke. Pita was store bought but I may try and make some the next time. Has to be much better than Aldi's. Homemade Tzatziki with some lettuce, red onion and tomato.
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Nailed it. And yes, do make your own pita bread. It is lightyears beyond anything at the store. I'll buy store tortillas if I have to, but I can never again buy store-bought pitas.
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I just told Joan those store bought Pita are almost too haavy. Just a bit ago I fried up some more of the Gyro meat and we ate it on our bakery flour tortillas with all the same toppings and they tasted better on that than the boughten Pita. I told her I may try it but dough is my Achilles heel.
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I defrosted too much chicken, so out came the vortex. Had fries, corn and a salad (head of iceberg with all of the outer leaves removed) but no plated pics
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I decided to do an Aaron & Claire recipe tonight: Lemon-Garlic Chicken: https://aaronandclaire.com/lemon-garlic-chicken/
As I was using double the chicken, I doubled the recipe.
You start out by marinating the chicken in soy sauce, mirin, garlic & onion powder, pepper, cornstarch, oil, and that Asian trick of baking soda. Unlike Aaron, I didn't do my chicken in a wok, I did it on the grill over pecan.
I completely forgot that mirin has sugar, so it got a bit more charred on one side (the side I am not showing you lol) than I'd have liked, but that is why we always keep an indirect zone available.
Once the chicken was done and cooled a bit, I cut it up into bite-sized pieces.
I took a few bites.....there is something to be said about that baking soda/cornstarch trick. It gives the chicken -- even after direct heat grilling -- this velvety feel that is just really delightful.
Next, in some melted butter in a skillet or wok, add in green onions, a ridiculous amount of garlic, and some ginger and get that going until the garlic just begins to take on some color.
Next, add the sauce which contains soy sauce, oyster sauce, mirin, lemon juice, lemon zest, chicken bouillon, cornstarch, and honey.
Once the sauce comes to a small boil (cornstarch won't reach its full thickening power until it does), mix in the diced chicken.
Once the chicken is heated through, it's done. I served mine over brown rice with broccoli, garnished with green onions.
I love the way it looks with the charred bits on the chicken. This was very good and very garlicky; however, the lemon flavor was not pronounced at all. It was there, but mostly a background note. Moreover (and this is not a criticism of the dish or Aaron), I've learned that I am not all that into dishes with a lot of mirin and honey.
The dish does not taste sweet; in fact, it is very well balanced, but I'm quite sensitive to sugar and I always feel "off" after eating such a dish. Oddly enough, the dish reminds me of that mall fixture of bourbon chicken.
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two parts to my post.
First - The first picture is the left over charcoal and woodchips from last time. I moved the bottom grate to the bottom and placed the Kingsford grill pan on top so the coals weren't resting directly on the bottom of the grill.
In the second picture you can see how this gave ample room between the lit coals and top rack.
However from the beginning the grill does have an airflow issue.
It's really designed for searing steaks, hamburgers, and hotdogs (in my opinion).
the red area is where the coals get airflow from the vent in the front. I'm considering modifying it with two vents in the back to equalize and gain airflow.
Otherwise it's a great little portable grill.
second - Some pork steaks marinated in Dales and grilled on the portable grill. Mac n Cheese and broccoli for sides.
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Define “cooking.” It was too hot, so I kept the cooking to a minimum.
Anyway, there’s some ahi, crab, & shrimp… Did the spicy tuna thing (with the ahi) and a “California” sorta thing. It’s been so long since I’ve had a California roll that I couldn’t remember what went in it. LOL And yes, I was just lazy enough that I didn’t search for a recipe because; 1. I wasn’t going back to the market & 2. I figured there were probably eleventeen bazillion variations anyway. So mine had crab, avocado, & cucumber. Had extra spicy mayo for dipping and another dipping sauce made with tamari, minced garlic & red pepper flakes. Served with a bottle of sake.
Clearly nobody is going to accuse me of being a sushi chef, but they were tasty.
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LA kalbi/galbi short ribs with banchan. I got the galbi marinade from Brian Lagerstrom. It was delicious. Barbara really liked it too. The banchan were jasmine rice, store bought ssamjang, store bought Napa cabbage kimchi and oi muchim (cucumber salad) from Maangchi. It was simple and delicious. We used butter lettuce leaves for the ssam.
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“Trisket” cook, broke out the Weber Smokey Mountain for first time in a long time. Seasoned the tri-tip with the new Meat Church Garlic and Jalapeño Blanco. Cooked at 250 until internal temp hit 165, then wrapped with beef tallow in two layers of foil. Continued cooking until internal temp hit 203, checked tenderness- good to go.
I had issues getting my Thermoworks Billows and Smoke working requiring a chat with Tech Support so no pics of the cook. Below is after resting. Everyone said the meat came out great and I agreed. Moist, tender and smokey.
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