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Try this plum sauce the next time you do one, it goes really well with tenderloin.
Ingredients
• 1-13 oz. jar red plum preserves. We like the Bonne Maman brand
• 2 Tbl. butter
• 1 small onion diced
• 1/2 cup brown sugar
• 1/3 cup chili sauce
• ¼ cup soy sauce
• 2 TBL. lemon juice
• 2 tsp dry mustard
• 3 drops of hot sauce
Directions
Sauté onion in butter until clear, 4-5 minutes
Mix plum preserves and all ingredients together, add to the onion, cook over medium heat, uncovered for 15 minutes
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Hotsmoking some salmon on the kettle..
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The use of pellets to keep the smoke level down to a reasonable level for fish is clever. I need to try that. -
Ahh.. you spotted that Michael_in_TX
It was oak pellets, and it gave a suttle somkey flavor on the salmon.
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Never get tired of the sight of strip steaks searing on the SnS. Served with maitake mushrooms and Richard Chrz's potatoes.
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I never get tired of seeing those strip steaks over the fire, and im about due for some potatoes!Last edited by Richard Chrz; September 6, 2026, 05:39 PM.
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Holiday weekend camper cooking, just a lil 2.2lb t-bone w/Heath Roie’s Garlic and Jalapeno rub and some sweet peppers, served with some cottage cheese. (And yes, my $1 each steak knives tear as much as cut).
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A classic Labor Day cookout - ribs, corn, and tomatoes. Cheshire Pork baby backs and St Louis cut rubbed with MMD.
I put them on the PBC at the same time, not thinking about STL’s needing longer to cook. The baby backs glazed with Blues Hog Raspberry Chipotle.
Plate #1 - Baby backs and corn. The LW said the ribs were amazing and maybe my best ever. I think she was right!
I earned my dessert.
Wait, there’s more! Another ear of corn and the STL ribs. As usual we both preferred the baby backs, but the STL’s were fine.
Dessert, supposedly locally grown, but tasted like plastic. Very, VERY disappointing.
Last edited by Sid P; September 6, 2026, 12:25 PM.Comment
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Cooked about 70 burgers and a few dozen hot dogs for a community back to school charity event my friend and his skate buddies were doing yesterday. I was a lot of fun. Because of the location and burn ban it had to be propane only but that worked out even better.
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SheilaAnn yes ma’am! I even mixed up some butter, jalapeños, chopped green onions, and fresh thyme. I don’t have fresh thyme, so I used stale thyme. A little salt, pepper and olive oil to finish them off after cooking. They were good but I burned more than a few. I blame Miller High Life for that.
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Ribs on the propane smoker. Sides of Caesar salad, pasta salad and cucumber salad. Came out great.
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Smoked Pork Tenderloin. On the pellet at 250 and pulled at 137 and then let is rest.
Dry cured followed by some seasoning (paprika, chili powder, garlic, onion, cumin, pepper) and made a Serrano simple syrup that I layered on a few times through the cook.
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Pork Steaks — Because Sometimes Pulled Pork Takes Too Long
I walked into the butcher shop with a simple plan: buy an 8-pound pork shoulder.
Then I had a better idea.
Instead of bringing home another shoulder destined for an all-day smoke, I asked the butcher to run it through the bandsaw and cut me some big, roughly 2-inch-thick pork steaks. Not exactly your everyday pork chop—these things looked more like small roasts.
I gave them a generous coating of dry rub and let them hang out while I got the grill good and hot. Then onto the grates they went over direct fire, building a nice crust and picking up some char around the edges. The fat started rendering, the rub darkened, and before long they were looking pretty darn respectable.
Since there was some extra room on the grill, a pile of Hatch green chiles joined the party. Nothing wrong with having something green on the plate—even if you blister it until it's mostly charred.
Once the pork steaks had the color I wanted, I started mopping them with butter and vinegar, spices and sugar to build another layer of flavor and let that cook into the crust.
Then came the part that probably canceled out any health benefits from those green chiles.
Each pork steak went onto foil and got topped with butter, a good drizzle of wildflower honey, and another dusting of dry rub. I wrapped them up tight and put them back on the Weber Summit Kamado to let the pork steaks do what pork shoulder does best: slowly surrender.
Inside that foil, the rendered pork fat, butter, honey, rub and mop juices turned into their own little braising sauce. By the time I opened the packets, the steaks were tender, sticky, smoky, sweet and just a little messy—the way BBQ ought to be.
The best part about having the butcher cut a shoulder this way is that you get a lot of what makes pulled pork great—fat, bark, smoke and tender pork—but with a whole lot more surface area for seasoning and fire.
I'm not saying an 8-pound pork shoulder was meant to be cut into 2-inch steaks...
But I'm having a hard time coming up with an argument against it.
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Tonight’s dinner: T-Bone over vortex on Weber kettle. Baked potatoes and salad to go along with the meat.
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Love my vortex thanks Jerod Broussard. It’s how I did the sirloin and taters this weekend. Cook looks great by the way.
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What a fun week and weekend! Meeting some Pit friends at the Hatch Chile Festival, getting to see the man child and his girlfriend for the day/tomorrow, and spending the weekend with my parents to celebrate Dad’s birthday! He asked for paella for his birthday celebration meal and I had no arguments with that! It’s been a while since I’ve had the chance to cook on the big paellera so I enjoyed this cook at the lake! Chicken, Shrimp and chorizo for this fun paella festival!
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We had the first real rain today since April, so cooked inside. Dusted off the crawfish etouffee recipe from the February Team Cook.
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