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Boudin and porkchop....I need to file that away for later.
I've kinda shied away from a lot of the Meal Simple stuff at HEB as they have gotten so expensive ($9 now for the stuffed salmon and brocolli), but a lot of their side dishes aren't that pricy and for the savings in time and effort for something I probably wouldn't make myself are worth it.
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Air Fryer Saturday. Last day of oppressive conditions and we're off to.Cape Cod for a week. My last cook, if you could call it that. Air fried a sweet potato. Then a bone in pork chop. I'll get some pictures of our trip. My daughter is there today. She says the house and property are beautiful. It better be for the price.
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Shrimp and calamari gumbo. Special appetizer treat were the first harvest of shishito peppers from the garden, charred with a bit of maldon salt.
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Pulled pork and slaw for 250th fireworks extravaganza at the lake! Was great times with family and friends!
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Had slop for lunch. I should have taken a pic in the skillet before I plated it as it looked prettier there. I pulled a Hot Italian sausage chub from the freezer when I thought the wife wasn’t coming to the camper for the long weekend. She says she doesn’t like sausage, but loves any brat, Polish, kielbasa, or hot dog you give her, but anyway more for me on this one. Sprinkled some rub on the sausage and smoked it on the Duro pooper. Sautéd some zucchini noodles in olive oil, Italian seasoning and canned parm, then poured in some Rao’s Arrabbiata I’ve been wanting to try, a few slices from the smoked fatty, a little more sauce and topped with the last of my shredded mozzarella. It looked like a sad lunchroom slop, but was quite alright.
Not pictured, the T-bones air fried hash brown patties and bagged salad we had for dinner. So, double grilled meals for the fourth.
Oh wait…as I was attaching the slop pic, realized I snapped a pic of wife’s T-bone because of the amount of garlic butter she used when I told her to put some on when hers was done 2 mins before mine. She also, like sausage, doesn’t think she likes steak DeBurgo…which if you’ve ever been close to Des Moines and ordered you’ll get. I snapped the pic to send to daughter because last week the wife cooked them steaks on the foreman grill (that turned out great by the pics after 32 years of attempted training) and the daughter asked where the garlic butter was
. I think I may have spoiled my daughter.
Even funnier on the daughter point…she’s home and spent the day with the boyfriend and his fam. Parents are native German, but have recently been trying to adopt more American traditions, so they wanted to bbq today and later went to our house to watch the local fireworks. (Fireworks, graduation parties, etc. are all foreign to them). Sadly the super expensive Kamado Joe they bought was having issues and their old grill was filled with wasps (btw, I have offered thru boyfriend to help them with anything bbq they need). So, they cooked steaks in pans inside. Which in itself is not a crime, I’ll cook and eat a steak 100 different ways, each can be good in its own rite. But, her boyfriend was trying to get her to say the steaks turned out as good as I cook. Instead she schooled them that medium rare isn’t actually blue/purple 😂😂😂🤪🤪🤪. I adore this young woman.
Hopefully final edit. Steak DeBurgo is often credited to Des Moines. It’s essentially filet mignon swimming in garlic butter. The south side of Des Moines was very strongly Italian populated/influenced. The dish grew out of that culture to rise the tender, but less flavorful steak to the top of the menu. There’s two variations around town, those that use strictly butter and/or olive oil and those that incorporate heavy cream. I prefer those without cream myself. When I want a steak I don’t want to cook myself, a place that makes DeBurgo is where I’m asking to go.
Last edited by glitchy; July 4, 2026, 11:50 PM.Comment
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Cross-Post...
One of my parents best friends passed away last month and his family always hosts a 4th of July party every year so this year they decided to have a Celebration of Life memorial service as part of the annual 4th of July party. So I fixed Pork Belly Burnt Ends. The whole belly was about 12.5 lbs most of it was turned into burnt ends the rest I cut into strips and smoked. Did not get a final picture of the strips. The burnt ends were a big hit and there were none left at the end of the evening.
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Cross-post as well….. we were pretty happy with this meal!
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@cruiseplanner1I going to try an 8 hour hold time the next time I do one and compare my notes from this 12 hour one.Comment
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Simple and satisfying.
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Fried yard bird, boiled corn, biscuits with butter and molasses.
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Damn that's a nice looking dinner. And those biscuits.........I sure wish I knew how to make them. Or maybe not, if I did with butter and honey I may not be able to walk in a month! -
cruiseplanner1 thats lunch. Supper is Texas Dall ragu and pasta with a salad.
SheilaAnn catchy ain't it?
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Just pulled these three yardbirds out of the stickburner a bit ago. Oh goodness they are so tasty and juicy. Don't let the looks fool you. Replaced them with a Picanha roast that I am reverse searing/smoking up then on to the hot gas grill to finish for supper. Been doing a lot on the ol' stick burner lately. Going to have some good eats in the UP and this winter. I ate one of the wings off a bird and it was so damn good.
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Well the Picanha came off the stickburner at 118 and I seared it on the gasser to 127 as we like it rare. I am getting better at searing it but not like most of you on here. So I am eating one big slice of the Picanha and a white meat side of one of those yardbirds earlier. Great comboComment
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I changed my mind. Couldn't do the 4th without ribs. Meat church texas sugar, salt and pepper. Blues Hog Championship Blend on one rack, blues hog tn red on the other. Fries and texas toast. Not pictured, mixed veg. I wanted baked beans, but i didn't get around to making them.
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Ribs and America Cake
Set a personal best time for not lifting the lid to look. 1 hour 53 minutes. Had the timer set for 2 hours but I couldn’t make it 🏁
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and made some fresh from scratch homemade Mac n cheese. Not trying to brag or nuttin, but my homemade Mac n cheese was pretty darn good!
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