Caprese with tomatoes and basil from the garden. Then reverse seared tri-tip on the SnS kettle.
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Some Chicken Kabobs on the Weber Kettle. Had to get creative with the charcoal baskets, but I found that the height f the chicken was too far from the coals. Next time I’ll start them on the grill to sear and then move to the higher height to let them cook through.
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I had a few extra random pieces of sablefish. Too small for a composed dish. I decided to channel my inner Ernest and do his crab cakes, subbing out the sablefish. Reading his recipe and the manner in which he wrote makes me miss him that much more. Sablefish cakes as a sandwich.
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Not exactly cooking but whatever. I’ll blame summer heat. I was craving some version of a sandwich like this so I went to the store and got the ingredients to take care of that craving.
It’s a nice crusty ciabatta roll, with some burrata mozzarella, prosciutto di Parma, fresh figs, and some dressed arugula. It was messy to eat which somehow made it all the better.
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Picture was an after thought. I wanted to drop the recipe. Honey Garlic Pork Tenderloin, 1#. This is a pan sear on stove and in the oven. It is delicious and simple. If you like this cut, check it out. I got a package of 2 1# cuts, $9. I ate half of one. So dinner was $2.50 plus the cost of a sweet potato. Picture of the remnants and the recipe.
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Tomorrow we’re taking my first born to the University of Illinois to move in and start her new chapter . She requested dinner at a steakhouse for her last meal. To which I said no because I know a thing or two about steak.
So I bought a prime NY strip loin roast at Costco and cut up my own steaks. I reversed seared them on my SNS kettle and they were amazing.
I positioned the steaks in a goal post as a shout out to U of I football. Fun fact, the Bears’ colors are an homage U of I because that’s where founder George Hallas went to college.
The steaks, unlike the Bears’ stadium press conferences were relevant and fantastic.
Last edited by radiodome21; August 14, 2026, 09:07 PM.Comment
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I've always had trouble smoking beef. But I smoked two "triskets" today and they turned out really good.
Both dry brined in Meat Church Blanco overnight. Then rubbed one with Meat Mitch Steer Seasoning and the other with Heath Riles Garlic Jalapeño.
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Winner winner pizza dinner! I think I am finally nailing the weber pizza oven hack. Parsley-cheese sausage, cremini mushrooms and some of those smoked onions. Yum!
crust turned out really nice with a slight crunch. Yay!
Last edited by SheilaAnn; August 14, 2026, 10:08 PM. Reason: Thought it would be cool to add the pictureComment
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At the lake house for the weekend, and while working today, thought why not cook up some pork belly burnt ends on the wonder kettle while finishing up the day of work and calls! Dang these were outstanding!!!!! Rubbed with some stashed away Oak Ridge BBQ dominator rub and pepper to start, then tossed in Blues Hog Original BBQ Sauce. it was just perfect bites of pork candy! Also made a flank steak rubbed with Oak Ridge Carne Crosta, which was a great balance of flavors. Served with Cole slaw and Bush’s Beautiful Baked Beans not pictured. there a little left over that will be made into something over the weekend!
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I bought a very nice Porterhouse steak at my local butchers yesterday. They dry age their meat in big cooler rooms, and pay a lot of attention to quality. Which shows in price…Anyhow, figured I’d treat myself to this hunk of meat.
Gonna do a classic smoke then sear on my PK300. Will report back, dry brining right now.
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My current go to Ramen. Pork powder, light dusting of Tony's, Tabasco Chipotle coating on egg until runneth over. Saltine crackers to boot.
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