Fuschia Dunlop 's Fish Fragrant Eggplant a/k/a Eggplant in Garlic Sauce. Side of plain jasmine rice.
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Did you deep fry or shallow fry your egg plant? Looks and sounds incredible. -
Richard Chrz - I deep fried it They were Chinese eggplants which I quartered lengthwise and then cut each quarter in half.Last edited by Dewesq55; September 4, 2026, 02:00 PM.
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After checking to make sure my sauerkraut in the fridge was okā¦.it was on!!!!!!!! Hahaha. Last week was pastrami and Swissā¦.tonight pastrami and kraut and this kraut just make this sammich so much better! Oh gosh! Hahah. cruiseplanner1 this would be right up your ally! š
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Finster - I read up on the interwebs - and everything said if itās covered in liquid, shows no signs of yuckies and smells like kraut, it is ok. I donāt know how old mine isā¦2 years probably. The seal was solid and it smelled like great kraut and had no signs of any nasty. Soā¦thatās how I went about it.
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Fired up the Recteq today to host 20 friends from church. Brined boneless turkey breasts, then rubbed with Kosmos Q Dirty Bird, 2 hours at 300 Also did 4 tri-tips (a 12-tip š) brisket style, covered with Sucklebusters 1816 and wrapped with homemade tallow. 5 hours at 250. Loved the look of the smoke ring on the beef.
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Those look great. We have been eating more chicken thighs in recent years. They seem to not be so fatty and a little meatier on the fryers we buy. I guess the breed different characteristics into them like they did the pork to get it leaner. We had ten of them here midweek and ate them for a couple of days.
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Seared panko-crusted albacore loin on the plancha. Served with furikake rice and quick pickled cucumbers.
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Well, Yvonne REALLY needed a grandkid fix this weekend. So we got one batch of kids on Friday night, and another batch all day Saturday (and I mean ALL day. About 11am until 10:45pm!).
Friday night's menu, post swimming, was basic fare - burgers, brats, corn, and some crinkle fries in the oven.
Ran Friday on the SNS Kamado, with briquettes, because that is all I have at the moment....
And boy did it produce a TON of smoke. Been a while since I did a pure charcoal cook. Not sure if the smoke was due to the charcoal or just the drippings hitting the lit coals.... even the corn tasted smoky!
For Saturday's crew, they got leftover burgers and brats and corn for lunch, then I hung two chickens (split) on the PBX, and ran them about an hour and 20 minutes, to perfection, also grilling yet MORE corn on the Weber Genesis this time...
And the results speak for themselves.... Yvonne worked hard on salad (well washed and not from a Taylor bag!!!), and chocolate dipped strawberries.
And as always, that PBC/PBX chicken is JUICY! Look at the cutting board with what's left of the first chicken...
That PBX has become my go-to chicken machine. I am sure I will fire up the Vortex on the kettle for wings and such, but the crispy skin and still juicy breasts with the PBC style chicken, and the flavor itself, is a game changer. It is Yvonne's favorite chicken, so well worth the entry price of $160 into the PBC cult!
Hope everyone else has as good of a weekend. The only think marring ours was that Yvonne could no go outside and swim with the kiddos like she wanted (leg wounds, and too hot to sit out there if you were not in the water). She held sleeping babies inside though...Last edited by jfmorris; August 30, 2026, 07:39 AM.Comment
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This was yesterday's meal. Not the best image with a somewhat light ĆtouffĆ©e on top of a yellow towel. Looks like one of those bad restaurant menu pics. š¬
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Competition practice yesterday...Ribs on the PBX and Chicken on the PBC...
Taste was pretty good but need to work on timing and appearance...
Next week going to add turn-in box building...I would have done that but I bought the wrong size boxes...
ETA...I would have done box building this week but when I went to put the meat in the already garnished boxes I realized I bought boxes that were too small and wouldn't hold everything, so now I have whole stack of clamshell containers. Correct boxes are on order from Amazon...
Last edited by BKYDBBQ; August 30, 2026, 12:07 PM.Comment
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What to do when you are too lazy to cook lunch? Tomato sandwich with dukes mayo, Swiss, pickled red onions and black pepper. I was too lazy to toast the bread lol
M
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Throw out the veg, add some fried baloney, put mayo on BOTH sides of the sammich and toast it. Garnish with a squeeze of mustard on the inside with fritos on the side. -
texastweeter if my dr saw this she would suggest i never talk to you again
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Yardbird rubbed down with Heath Riles garlic jalapeƱo and a couple of sweet potatoes! This yardbird was outstanding!!!!!
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Finally got around to trying out the all purpose chili recipe from the free side.
Decided to use my Dutch oven I'd gotten for Christmas, and hadn't used yet. (FYI, also used it to render beef tallow this weekend, no pics). Used the vortex on the Weber for direct heat. Didn't want to slow the cook down too much with a long indirect cook as time was a little limited. Which means, you gotta stir a bit. Don't want stuff sticking to the bottom.
I did "slightly" alter the recipe. I added a pound of Italian sausage to the mix, then doubled all the other ingredients and spices. That seemed to work out pretty well! Great flavor, had lots of compliments on it, and will definitely be trying it again.
Prepping everything up. There's two onions, and three red peppers, since I was using 2 pounds instead of the 1 pound of meat the recipe calls for:
Cooked the ground beef/sausage mixture right on the grill, added some hickory for smoke:
Looking good about 2 hours in:
After about 3 hours, everything tasted really (really!) good, so I took it off the Weber and let it cool down just a bit on the stove indoors. House smelled phenominal!
A little bit of shredded cheddar and sour cream, and it was time to eat:
Definitely, a good chili mixture. Slightly different than my mom's recipe, but good nonetheless. I usually add a little bit of cayenne pepper to the mix, since my parents were a little on the bland side. Did not add any this time, as I wanted to compare as close as I could.
And yes, there are pinto beans in it. Sorry Texans, but I do intend to do a full on true Texas recipe at some point (Brisket chili, for sure).Comment
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