Pork wings rubbed with Meat Church Honey Hog. Cooked at 285 for about 3 hrs. Topped with homemade buffalo sauce (butter, crystal hot sauce, brown sugar, garlic powder).
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Niman Ranch Baby-backs with Flavor Seed Zilch, Nada, None (no salt seasoning) on our Masterbuilt Gravity 800. I recently bought new SS grill grates so we have an allergen-free set, and the use the original cast irons for beef, steak, etc. FOGO lump charcoal and some hickory splits. These ribs were great!
great.
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A very New Jersey welcome home for my daughter and her family. Towers of tomato-mutz and pesto pasta.
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Today’s planned cook definitely did not go according to plan 😂
Went out this morning to fill the hopper and discovered a mouse had decided my smoker looked like a great place to move in. So instead of firing it up, the morning started with a full cleanout, scrub down, and high-temp burnoff.
About 3 hours behind schedule, the beef back ribs finally hit the smoke. Nothing a cold whiskey and a little patience can’t fix. 🥃
Ended up being worth the wait. Beef ribs turned out great, and I threw on a turkey breast and some kielbasa for meals throughout the week while I had the smoker rolling.
Not the cook I planned, but a damn good smoking day in the end. 🔥
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Troutman's Shrimp Sauce Piquant from his Louisiana Real and Rustic Series: https://pitmaster.amazingribs.com/fo...-sauce-piquant
I've never made a sauce piquant before and I wish that I had: this is very very good! Yes, its spicy but you can control that to your taste. I used my Fiery Pepper Powder which is hotter than cayenne and my hot sauce instead of Tabasco. I also used two jalapenos instead of one.
Made a stock from the shrimp shells.
Just added the trinity to the roux.
After 2 hours of simmering I added the shrimp.
Mmmmm!
Last edited by 58limited; August 22, 2026, 08:11 PM.Comment
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Been awhile since i did pastrami. I cheated and started with a prepared corned beef point. This is one of the recipes I follow to the letter; 7 hours on the Bronco. I need to do this much more often. Simple sandwich with just mustard and a salad.
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Flat iron, caprese with arugula, baker. Seared hot and fast with mesquite. I’m darn happy with this meal.
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It is brisket Sunday! Costco started to carry Prime again so I had to go in on it while it lasts. ($97 Brisket.......ugh) l rubbed this down with Malcom Reed's Brisket Rub. It has become one of my new favorites. I love the coarse black pepper. I had my assistant to help handle the brisket on the way to the BBQ fridge. The Big Joe handles briskets like a dream. I use it almost exclusively for my brisket and shoulder cooks.
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She is happy for now.......until the next brisket cook. @Ace
BBQ side chic is a great one. LOL. mrteddyprincess -
After seeing this I have to get a brisket in soon. Looks great
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Had some Pork Tenderloins in the freezer from Costco and turned them into an easy, lean and killer delicious Char Siu Pork on my Weber Summit Smoker
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And pastrami & Swiss on rye!! I tell ya….there might not be a better hot sandwich than a pastrami on rye!
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cruiseplanner1 - YES to sauerkraut! I usually add this but my homemade stash is pretty old and i didn’t check to see if it was still good. Need to because I still have half the chunk of pastrami otherwise I’ll buy a jar for the next sandwich! -
Barelfly, I usually go to Walmart or Aldi and just pick up a cheap can and that last's us for a couple days of lunch sandwiches. And we also put Baby Rays Secret Sauce on them versus Thousand Island. We like it much better. Make them with smoked turkey too but the bread is what makes it. We use the light rye also from a local bakery as I do not do dough as so many here are good at.
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I had some raw shrimp left over from yesterdays Shrimp Sauce Piquant. So, today I made Panhead John's Louisiana Shrimp Creole. Now, I love a good shrimp creole and its been far too long since I've had one - I almost made it yesterday but the Sauce Piquant was calling to me. Not nearly as spicy as the Piquant but it does have a little kick to it. I used my hot sauce and pepper powder.
This Shrimp Creole is excellent! Just what I was looking for.
Sauteed Trinity with spices added.
Simmered for about 45 minutes with shrimp stock, crushed tomatoes (Red Gold brand) and homemade tomato sauce. I added the shrimp and let it go another 20 minutes. Perfect!
Served with some toasted bread that I made for the Sauce Piquant and forgot about.
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You've seen this before. Next Friday is our first teacher pitch-in for the year held in four areas of our school. Feeding teachers. 64 thighs and 14 breasts (not pictured), and one vegan chicken patty (not pictured).
Bonus: When you process 60+ thighs there are chicken oysters to be had. I saved them and made Asian style kebobs for dinner.
Last edited by mrteddyprincess; August 23, 2026, 04:57 PM.Comment
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Roasted purple Adirondack purple potatoes on the pellet, yellow squash and onions on the griddle and strips over charcoal.
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