-
Last edited by Paintedr3d; August 31, 2026, 11:25 AM. -
After posting fish pics the last few times I was ready for a steak. Bone-in Ribeye, the neighbors were all for it. Nope, did not share, much to their dismay. Turned out well but almost got away from me.
Comment
-
I made some Smoked Pork Tenderloin today on the BGE this afternoon. I told my Wife it was Sandwich week with the garden tomatoes and peppers etc coming on pretty well. Since I will be slicing and eating this cold I took them up a little over 150* and they were still juicy and smoky! Seasoned with a local rub...Martin County Magic from the Martin County Minnesota Pork Producers.Last edited by Skip; August 31, 2026, 06:04 PM.Comment
-
Next cook with the Louisiana Blacken Seasoning. Rib eye done the same as the pork chop per Panhead John method. On Spirit side burner. About 3 minutes with a flip every minute or so. Tatars airfryed with SPG. It's a russet.
Comment
-
Panhead John as you know the Cajun Seasoning makes it. A nice cut. Tender and delicious. Next a chicken thigh.
-
So my Instacart shopper (it's a terrible habit; I'm trying to quit lol) made a mistake and I am....very thankful for it?
I'm mentioned my love for HEB's crab-stuffed salmon and broccoli pre-made dishes before. Twenty-two minutes in the oven at 400 F and they are perfect. I knew I was getting late home yesterday, so I had my wife put in an order for one (and some other things, you gotta spread that delivery charge around, not to mention the 5% markup on everything).
Well, my shopper got the wrong thing. At first I thought they had got me the two-pack of crab-stuffed salmon, just without the broccoli....but no, this is something different. Apparently HEB now carries a line of Cajun/Creole-inspired products called Bayou Boil House (similar to their existing Mi Tienda line for Mexican-style stuff).
This was the usual salmon, but instead of stuffed with crab it was stuffed with cajun-seasoned crawfish and shrimp. Yes, please.
I also noticed on the package that they are now including air fryer directions, so I did that. I had one last night and the second one tonight. 18 minutes at 320 F in the air fryer.
They are good. They are really good. And $13 for both of them. I think they turn out better in the air fryer than a conventional oven. Just check out this color:
They've got a bit of heat to them and the crawfish is really good. Definitely cooking these again. Are they the best salmon I've ever had? No, but they are certainly better than many restaurant salmon plates I've had and only $6.50 and 18 minutes for a serving is a steal! (I had a salad to replace the missing broccoli lol.)Comment
-
Sausage, kale and white bean stew. Kicked it up with fresh jalapenos from the garden.
Comment
-
Another day, another Spam musubi:
Just my DD and I for dinner, and we wrecked this. Steamed green beans on the side and lemon Jell-o for dessert. Homemade teriyaki sauce again. I'm getting better at making this, so that good. She saved 1 musubi to pack in her lunch for school today, smart girl.Comment
-
bbqLuv , +1 on the root beer.
klflowers , my old boss had it when he was in Hawaii earlier this year. He said you can find it anywhere and was one of the more affordable snacks.
Sharing the recipe again: https://playswellwithbutter.com/spam-musubi-recipe/
-
I got my first Cast Iron Skillet so I could do this cook. I was pretty happy how this turned out overall. Pork T-Bone Chops cooked in butter with a blackened spice kit that was copied from a video by ATK (America's Test Kitchen). The meat got to temp before the char that I wanted developed but it was very tasty anyway. The side was inspired by the Crash Hot Potatoes recipe. Yellow spuds, melted butter and shredded parmesan.
Comment
-
Finally did that lake perch tonight. Meh! I’ve only ever done beer battered fish (cod or halibut) or blackened (salmon, tuna). And the occasional miso glazed sea bass. Served with broccoli slaw and homemade tartar. Forgive the bitten photo. Took two bites and remembered to snap the picture.
Comment
-
Sous vide a couple of bone-in pork chops. Seared in CI with a pan sauce.
Comment
-
Hump Half-pound Hamburger Day!
Comment
-
One inch bone in pork chops. Dry brined with Kosher salt about 3 hours. SV 4 hours @135. Then let rest in fridge for 3-4 hours. Tuffy's rub on one side only as it is a little spicy. Pellet grill cooking as low as it will go about 1.5 hours . Removed @140 IT. Very pleased with results.
Last edited by randy.56; September 2, 2026, 08:32 PM.Comment
-
After the big lunch at El Pinto with 58limited this afternoon and then a drive to the lake….I went with a light dinner…because I knew David was going to have ribs and a burger for dinner - 😂 grilled a few of these, one for tonight and one for lunch tomorrow!
Comment
-
Not cooked yet. Coming up on Labor Day. The official last Q weekend. Yea right. I pulled 3 racks of St Louis cut ribs out of the freezer. Planning on a Friday cook on the Pit Barrel, weather is a bit suspect for the weekend. I have no idea if/who from family will show up. They know what is here. I'll certainly send them pictures.Comment
Comment