Smoked a tri tip last night for some friends, used Meathead's cowboy java rub.
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I have been on a roll lately with random thrown-together foods. Looking in my refrigerator, I noticed I had some brown rice I needed to use up as well as some of the leftover mayo-yogurt-garlic sauce I used on my doner kebabs last week. I then spied some pico de gallo that needed eating as well.
I defrosted a salmon filet and spread some of the mayo sauce on top of it and got it going in the air fryer. I then got some olive oil quite hot in a skillet, then added the rice and fried it up (just like making fried rice). I then added the pico to get it heated through.
After six minutes at 400 F the salmon was perfect so I plated it up with the rice/pico.
Wow that was better than it had any right to be. The salmon was delicious and the skin crisped up nicely too (yay air fryers); moreover, the bits of garlic in the sauce roasted in the air fryer (the brown specs on top of the salmon in the photo)! A dab of extra sauce made a very nice stand in for tartar sauce.
The rice and pico was really good. It didn't taste Mexican, just a very flavorful rice pilaf.
I'm going to make this again soon, purposefully!
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Two Picanahs on the 32" Weber kettle. Seasoned with Kinder's "The Blend" - salt, pepper and garlic. Turned out fantastic.Comment
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Fried up a pork chop tonight, made some rice and used some gravy from Laura 2’s In Lafayette and some of her white beans as a side, darn good!
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I picked this Idori Wagyu Tomahawk from Creekstone Farms with the gift certificate synodog gave me for the 2025 Secret Santa. I got this lovely steak back in January with plans to cook it up soon. But beginning of February, I learned that I was going to be impacted by a restructure at my company where I had been for nearly 21 years. It was at that time that I said I would cook this once I had my new role secured. And after three months of being out of work, last week I accepted an offer to join a new company! So….tonight was the first night that weather/wind cooperated enough for me to fire up the kettle and cook this sucker up to celebrate my wife! A bit of a splurge when I bought this and it was such a generous gift from synodog I have to say thank you again! But I gotta say this Idori Wagyu was outstanding!!!!!! It’s been a while since I’ve cooked a ribeye and this may have ruined any ribeye I have in the future!
But it was outstanding! Served with roasted brussels cooked in bacon grease as well as roasted fingerling potatoes. Such an enjoyable meal for my wife and I to celebrate a wonderful gift and my next step in my career!
Getting the kettle up to temp and enjoying a cocktail!
up to temp and ready to cook
And starting that reverse sear to get the kiss of the flames!
and sliced and ready to serve!!!!!!
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Tonights cook was really good. I had a USDA prime rib primal from Costco that I broke down a while back. I kept the spinalis for later and trimmed the eye up so it was all meat. Sliced off a couple of 1-1/2 steaks rubbed down with "W" sauce and seasoned with Hardcore Carnivore Black. My wife made some quartered Yukon Gold potatoes with garlic slices and baked in the oven, a little salad and we were happy campers.
Last edited by wrgilb; June 29, 2026, 08:45 PM.Comment
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"Trisket" aka Tri Tip like a Brisket
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Belated birthday dinner for BF. He loves lamb chops and Greek salad. Reverse sear with a hint of white oak.
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Redneck backyard chicken night. Cooked some chicken quarters on the Weber kettle last tonight. Did them a little different. Dusted with a rub and cooked indirect using FOGO lump charcoal. Here's where the redneck comes in..
Basted with Carolina Treet during the cook, flipping a couple times. If you've never done a chicken cook with Carolina Treet you are missing out. This is straight up down east North Carolina chicken cooking.
Finished directly over the coals then rested. Cherry wood used for smoke.
The chicken was $7. Easy cheap dinner. Sides were fresh corn on the cob, macaroni salad, jalapeño poppers and a watermelon and feta salad (not redneck but necessary).
I've been called a redneck all my life from friends and others.. I'll wear that badge with pride.
Don't be skeered. Be a redneck and love life.
Truck pic is my old F350 from 18 years ago.
Last edited by Hulagn1971; June 30, 2026, 09:03 AM.Comment
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Thanks Hulagn1971 ! Can’t wait to try it, your pics look awesome! -
Draznnl nope, I never cooked the truck. It was a 6.0 diesel but I traded it in before it hit 100k miles 😁
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Filet and eggplant. Filet was great, eggplant was bitter
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My wife and I had a miscommnication issue today, realized this afternoon that we had no plan for something to eat tonight. We had a package of chopped brisket in the freezer so tacos were on the menu. My usual crappy photography, especially the second pic taking a picture with my left hand.
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I needed something cooked fast tonight as I had a Zoom meeting, but I had no leftovers.
So a facsimile of a cheesesteak is what it is. I love these things....as they cook in just minutes, start to finish.
First slice an onion (I used a mandolin) and get that going in a hot skillet with some oil....then add the meat (HEB has shaved beef) and season it up. Pay attention; this stuff cooks fast!
Then when the meat is nearly done, add the cheese (I use two half slices of American and one slice of Cheddar).....
Put the bread on....which you have toasted in your air fryer at 385 F for three minutes....
Scoop it up and enjoy!
So, so good. And for ~10 minutes start to finish, it is delicious.
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Spicy teriyaki shrimp skewers on a Weber kettle. Steamed green beans and some sticky rice. Topped with a dash (a very generous dash) of Bachman's Spicy Sesame, and an equally generous dab of hoisin sauce on the rice. Served it with an inexpensive Santa Barbara Pinot Noir.
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Smoked yard bird, quick whiskey baked beans, rye toast.
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Lol yeah turkey, Swiss, bacon and dijon on rye is one of my favorite road sammiches. SheilaAnn -
I grill all my sandwiches on light rye from our local bakery. Takes the sandwich to a much higher level.
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My wife wanted some beef and remembered my dad used to marinate chuckies in Worcestershire sauce and then grill them. So did I. I still had two chuckies left from the last quarter, so I got one out on Tuesday and started the marinating. Brought it along to the lake house on Wednesday and grilled it on the Blaze on indirect heat, then finished on the sear burner. Not the most tender beef I've ever had, but it tasted good.
Last edited by Bogy; July 2, 2026, 08:47 AM.Comment
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