I did a pork tenderloin. Found a recipe for honey garlic. Indoor in carbon steel pan, stove top and oven. It's definitely repeatable.
the sauce is a result of the honey and garlic. Reduced and thickens nicely. Potato bake, butter and agave.
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Made some pizza with a GF flour mix. Turned out decent - always love getting to eat green chile and pepperoni pizza! And my wife…pineapple 😂 with ham and jalapenos! These baked ok, but we finished them in the air fryer and that really helped!
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Sirloin and eggs for breakfast. Nohting fancy, just fried up some sirloin and eggs. first time using the Blackstone to cook up some steak. Was pretty nervous about over cooking things so I probed the meat many times, and used my IR gun to check the grill temps ALOT.
Came out pretty good. No complaints.
Also fried up a grilled cheese sandwich for the wife... Italian bread and cheddar cheese.
Last edited by dpearce; October 24, 2026, 08:10 PM.Comment
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Not messing around with the amount of steak there.
(I also like how we have the same platewear. English Breakfast. Alas, I learned it was discontinued in 2002.) -
Michael_in_TX yup! A LOT of steak. There are leftovers I have yet to finish. And yes, I noticed we have the same set! We picked those out in 1997. Somewhere around 2000, I was somewhere online and learned it was going to be discontinued, so we bought extras, like the bigger serving bowls, more plates and cereal bowls, gravy boat, etc... Worked out great when kids came along and doubled the amount of dirty dishes we had!
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Cut up a couple of chuck roasts and tried to do them like burnt ends. Super tender out of the foil, but immediately toughened up once they were sauced and back on the grill for 20 minutes. But they looked really pretty. 😂😂
Next time I'm just gonna grill some burgers. 😂 Smoking beef is not my bag.
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Hulagn1971 thanks! I thought so too. They were so tender when I unwrapped that I was really optimistic. But for whatever reason, they seized up something fierce when they went in the sauce. Maybe I should have let them rest between steps.
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JCBBQ Well, I ran 225 for just over 8 hrs thinking I would be off work by 10 or 11. At 2122hrs I dropped the temp to 200 since things might get done before I got off at 0210hrs. Once wrapped and running 250 things were done by 0345hrs. Up at 0930hrs to slice and chop. -
Okay, "chopping through a grinder" is a bit unusual....but it does look like it did a very uniform job. -
Michael_in_TX I got the idea from @SwampDonkey on the Texas BBQ Forum years ago, and that is the sliced before it went into the grinder. I didn't get a picture of the chopped.
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Faroe Islands salmon over an oak fire on the Buckaroo. Topped with cherry tomato and pesto relish.
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Something a little seasonal and fun. I made pumkin spice cheesecake tamalesComment
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Tamales can be easy one you get the hang of it and the rhythm. I made a tamale spreading board which helps a lot in keeping them all the same size.
Whwn I made the cheesecake filling which is just standard cheesecake recipe I piped it out on parchment paper and froze it. That way it would set while steaming and not melt out.
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TACOS!!!!!!!!!!!! Of the puerco variety~! 🌮 🌮🌮😎
Went with Kenji’s No Waste Tacos de Carnitas tonight. This was a great and simple way to make carnitas if you aren’t up for cooking in lard. I followed the recipe to cook the pork shoulder, but I finished these in a cast iron skillet, as I thought that would give a better crisp than using the broiler. Served with Vitamina T Salsa Taquera and Salsa Roja along with cilantro, onions and guacamole. This was a hit! And the Masienda white corn tortillas were great, with a little help from a wet paper towel for that puff!
yummy tortillas!
and crisping up the shredded pork shoulder
And served! Time to eat!
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Patty melt today.
Smash burger with Asiago cheese on Italian bread with a bit of horseradish mustard. I like it toasty. Blackstone for the win!
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Spatchcocked chicken on BGE. Dry brined, slathered with white sauce and then our chicken rub. Roasted on the egg at 350-360º to IT 165º in the breast (about 1 hr-20min). The best moist, juicy breast ever for us.
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Started cooking Friday...
Wing tips and frozen veggie scraps and a couple dried chiles went for a 24 hour ride in the instant pot. Then RG cranberry beans (I was out of pintos!) for some charro beans.
Made a Mexican marinade to add to my typical jerky reciepe with an assortment of dried chiles, lime zest, and mexican oregano and got that on the smoker Sat night.
Sunday morning ribs went on while jerky rode the whole day in the cold smoker.
Then had some beers while the boys got to sunbathe in the yard and watched some disappointing football.
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I bought a posole kit from The Shed restaurant when I was in Santa Fe last month. I made it last night - delicious! All that is needed is some water, pork, garlic, and salt.
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Dino ribs cooked on the Masterbuilt Gravity Fed XT. Cooked at 275-300F. They were done in 6 hours at IT of 208-210F. Let them rest for one hour. Very well rendered and moist but the bones almost fell out of the meat and were clean like a pork butt bone . Next time I will probably pull a half hour earlier at about 202F.
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Ribeye tonight!
I don't normally do a weeknight cook, but a re-order of a whole cow is on the horizon, so I've got to get the freezer cleaned out, at least to a point.
Afterburner method (although the steaks were, a bit thicker than 1/2 - 3/4). Dry brined for two days in the fridge, and then coated with chophouse steak seasoning (picked that up in Niagara Falls a few months back). I managed to hit medium rare pretty closely, unlike the sirloin a few days ago that was pretty much medium well.
Waiting for the grill:
Ready for the grill:
On the "Afterburner":
On the cutting board, and I'm pretty sure that's a flat rare to medium rare:
No pics on the plate, I literally just ate some ribeye tonight. Forget the sides, this was good. I will say, it's difficult to use afterburner when the steak is seasoned. I could tell the rub was a bit on the burnt side, and even though I'm fine with a crispy, slightly burnt taste, it was noticeable.
Still, ate it anyway, threw some Worcestershire on it and I was fine with it.Last edited by dpearce; October 27, 2026, 07:33 AM.Comment
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Smoked the last of this summer’s Cayenne peppers. I spread them one layer deep on perforated aluminum pans and leave them in my covered Masterbuilt Gravity. In the summer heat they slowly dry out without any help. To finish them, I smoke them for a few hours before the ribs go on, and then grind them in a cheap electric coffee grinder. This much will fill about 3 large repurposed spice rub jars and get sprinkled on anything and everything! It’s easy and a great way to keep these great peppers going all winter.
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