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Did a rotisserie chicken and corn elote style. I dry brined it with just kosher salt over night in the fridge and used a local rub Spiva on the chicken and corn. It came out super juicy.
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Yeah it's not the normal way. Years ago, 2002, I worked at Costco doing the rotisserie chickens and at that time they came trussed similar to this but with type of plastic almost like zip ties. This way really keeps everything put. Plus it was a big bird. I had about 1/8th of an inch to clear the pan.
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What I call "Cabbage Hotdish" on the MAK Pellet Grill today. Seasoned Ground Pork and LOTS of Garden Vegetables...most from our own garden. Think of American Goulash with cabbage in place of pasta.Comment
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Looks great, sounds great and is right up my alley! Got a recipe you can share Skip? -
Panhead John and Bogy the recipe I use is kind of a mess! I suggest you use your favorite American Goulash Recipe and go from there. I usually add anything from the garden that's available like Tomatoes, Onions, Peppers, Carrots, Sweet Corn, etc. Pasta Sauce of some kind and some Minute Rice to thicken it work well. A little shredded cheese for serving is good. Sorry but this is one time I use what's available and just wing it. Cook it covered and just adjust with rice and liquid as needed
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Beef rib on the Kamado, eggplant & carrots on the gasser...
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Well, round two. This time I did Brats on the Pit Barrel, The Yukon Gold potatoes also on the Pit Barrel (much easier to control the heat, than the other day's cook on the vortex) and NY Strip Steaks on the Blackstone. The Blackstone is a searing machine.
The brats, smoked with apple wood with some Sauerkraut on the pit barrel:
Potatoes were grilled on the Pit Barrell near the end, but I only got a picture on the NY Strips. Dry brined with some steak seasoning I picked up at Niagara Falls this last spring:
Plated up with the Yukon Gold potatoes, second time with this potato recipe, and I think I finally nailed it. This was my daughter's plate. She prefers closer to medium-well. My plate was medium rare. Why I didn't get a pic, I don't know:
And finally, one of the brats. Yeah, was a lot to eat, but after all day without anything, it was worth it. Horseradish mustard, the smoked kraut, some yellow mustard to top it off, on a brioche bun. Oh, and the rest of the potatoes.
I'm full... Time for some firepit action, and maybe a bourbon & seltzer or two.
Edit: Forgot to mention. This cook, I didn't bother to break out the Signals monitoring equipment. Just the ThermoPen. Kinda nice cooking without all the extra stuff to deal with. Once in a while, you just gotta go rouge.
Last edited by dpearce; September 7, 2026, 04:36 PM.Comment
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I needed to do some cooking, and i had a few short ribs dry brining.
Red wine reduction sauce with onion, carrot, garlic, fish sauce, Cabernet sauvignon, then added some beef stock that i slow cooked the short ribs in.
I took most of the braise liquid and made a gravy to serve creamy mashed potatoes over, then topped with a short rib, finishing salt, and topped with green onion.
Attached FilesLast edited by Richard Chrz; Yesterday, 06:25 AM.Comment
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Dang, Richard Chrz you need to work on your creativity when it comes to cooking. 😋
Glad to see you are up to cooking.
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Teriyaki wings. Da#n. Wife loved them. So did I. And so did Roy.
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A too rare cook. Tri tip, STL Louis with raspberry chipotle sauce and mac&cheese. All delicious plus family members looking sad they don’t get any of this deliciousness.
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TACOS!!!!!!!!!!!! Of Korean Dumpling Smash Taco variety!!! What a flavor bomb these are! Topped with some quick Kimchi style pickles with the Korean noodle salad on the side, aLao outstanding - made by Mrs. Barelfly!
I gotta make these more often!
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ATK double chocolate cookies.
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Wanted something different, decided on lamb with herb and lemon couscous and garlic honey carrots and some taziki. The lamb is tasty but chewy - not tough, just chewy. I overcooked it a little. On the kettle because the Chimp caught on fire. Another thread lol
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The New Mexico Meat-up Thread inspired me to explore some New Mexico dishes. I gave stacked enchiladas a try this evening with pulled pork.
I got 75% of the way there, but I made some missteps.
The pulled pork turned out excellent. I took a 7 lb pork butt, cut it up into quarters, and dry-brined it for 24 hours with Meat Church's Dia de la Fajita rub (which, prior to today, was my least favorite of his rubs) that I needed to use up.
Here we are about to go on the PBC.
And here we are after about 3.5 hours, all at 190 F+ and probing like butter.
I let the pork rest, wrapped in foil, in my oven at 150 F for about an hour or so. I then shredded it. Wow, Dia de la Fajita is excellent on pork butt! Salty, peppery, and spicy! I haven't really liked that rub as it doesn't taste like a fajita rub to me, but this really surprised me. I think I will do pork butt like this again!
While the pork was resting, I made Rick Bayless rice cooker Spanish Rice:https://www.rickbayless.com/recipe/red-tomato-rice/
Here's the rice in the Instant Pot along with a sliced jalapeño.
This is where stuff started to go a bit wrong. I started to make the chile sauce. There are countless variations on this and I think I just picked the wrong one. You start with a 6:2 ratio of New Mexico chile powder to flour, toast that slightly until aromatic, then whisk in water (along with some garlic powder and salt) until you get a consistency of it just coating the back of a spoon. Here's a photo of it near the beginning of this process when it is still way too thick.
Next, you take some corn tortillas, fry them, then dip them in the chile sauce. The idea is to do three layers (traditional) with pulled pork, diced onion, and cheddar cheese.
I'm not sure what went wrong with my tortillas, but they didn't fry well at all. They came apart and ended up fairly oily. I did manage to do the fried egg on top.
Here we are plated up with refried beans and Bayless' rice.
This was okay, but like I said the tortillas didn't fry well and also the chile sauce, while flavorful, was quite gritty. The stacked enchilada concept is great....it's like eating a tortilla lasagna. I think I want to try this again, but with a different recipe. Also, I can see why most of these recipes are just the tortillas, onion, and cheese....the addition of the pork made it almost too rich.
The rice, by the way, is delicious. I've never made Spanish rice that good, ever. It did turn out quite spicy (which I really liked)....that one jalapeño in the pressure cooker was almost too much.Comment
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Check out my carne adovada recipe I’ve posted here. I think you will like the result, specifically the consistency of the red chile if you follow that recipe. i use dried red chile pods, some water and blend them until smooth. You won’t have that gritty powder consistency you mention. For the crispy tortillas, I don’t see how that red chile is going to provide oil/fat to fry the tortillas and get crispy. Perhaps dip in oil first, then a short cook on griddle, then dip in sauce and broil to set? -
Here’s a link to my stacked red chile chicken enchiladas, just for reference in the chile.
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barelfly Yes, your photo was much more what I was going for. In my post, I wasn't clear that I did try to fry the tortillas in oil. I think everything would have turned out better had I just cooked the tortillas normally in a hot skillet.
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I saw some new style brats I wanted to try the other day, cooked em up tonight. Smoked em on the kettle with a little hickory and some onions and peppers. These brats were pretty good, had a little kick to them and a good flavor! Served with some cone bread and melted cheese on top.
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Had family over for dinner. Reverse seared and smoked a tri-tip, hot smoked a dry brined spatchcocked chicken dusted with Dirty Bird seasoning. Sides were steamed broccoli, macaroni and cheese, corn on the cob and pull apart Parker rolls. The boys gave it an 11 out of 10 "better than any restaurant" rating 🏆👊🏽🏆👊🏽
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Tonight the whole family went to the Dodger game. So I wanted to be creative and have fun so I made French bread pizza. Really loving this Weber and.holy crap is this fun to use.
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Oh man. I could dip that French Loaf in ketchup allll day. Pizza got me drooling. -
Paintedr3d FBP on the kettle? With a vortex no less?? 🤯🤯🤯🤯 I’m so doing this next pizza night. Where it will still be hot AF and I don’t want to turn on anything in the kitchen.
Jerod Broussard 🤢🤢🤢🤢🤢🤢🤢
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