Kabab Koobideh on the KJ JR.
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Headed out to a Rotary Fundraiser. The all day deal. Wanted something for dinner, but I didn’t have anything out of the freezer. Found a half rack of baby backs frozen hard as a rock. Since I knew I didn’t want to start the cook late after a long day, I went with a sous vide and grill sear style.
Coated the ribs with mustard as a binder covered with Meat Church Honey Hog. I had not used this on anything previously, so I was curious how it would work.
Into the sous vide at 197 from about 8 am till about 6 pm. My Sweetheart started the Traeger and we gave it about 45 minutes of smoke. (That was a waste of time.) so onto the sear burner for a moment and to the PLATE!
I make my own sauce so I was concerned how it would pair with the rub. I normally put a bit on a get a slight sear on it. In this case I just heated it and brushed on the top. The two worked really well together. The result was I didn’t finish the potatoes.
If i do it again I’ll probably turn the sous vide down to about 150 or 160 and alter it so I can get a bit of smoke. But a pretty nice dinner for not much work.
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Did some cheesesteaks last night. Pre-shaved steak from the market, havarti cheese (what we had on hand), and grilled onions. Fast, simple, delicious.
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I had a yearning for chicken wings. I bought 9+ lbs. of them from Winco so that I can try different recipes. I tried Meathead's Miso wing recipe for a 3+ lb. package, HeyGrillHey's chicken jerk recipe for a 3+ lb. package, and then just various rubs on the last 3+ lb package. I used Meatchurch Holy Voodoo, Malcolm Reed's bbq rub (homemade myself without salt), and a Garlic Parmesan rub I still need to finish.
The first 2 recipes were marinaded for a little over 6 hours each and I dry-brined the last batch of wings for the same amount of time with baking powder and kosher salt.
The marinated wings were placed on the Searwood and slow cooked at 275 until near ready. I placed the dry-brined wings with rubs on the Weber performer with the vortex for hot and fast at around 400 degrees. Once they were done I removed then and then I just shifted over the wings from the Searwood to finish on the Weber performer for a little char. Worked great. I took nearly all the wings to 165-175 degrees.
They all turned out great. I liked the sweet miso wings the best, and then Holy Voodoo and jerk chicken recipe, then the bbq rub and garlic parmesan third. My family got to try them all and pick their favorites as well. This wasn't the entire feast, but at least what I cooked before the table was set.
I saved some of the leftovers and I will take them to my team to reheat for a Monday team lunch.Comment
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SheilaAnn No delivery. So sorry. Michael_in_TX just two. Three is too tough for me right now. Although that we be nice…
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This cook brought to you by AI...seriously.
I was working on a project and was running into dinner time. My kiddo came out of her girl cave and asked, "when's dinner?" I have some steaks dry brining, but the weather was not cooperating. What to do with 345g of shredded cheddar and elbow macaroni? I've wanted to make a roux-based mac-n-cheese for a few years, but never got around to it. I was in a hurry to make dinner (this took less then 30 minutes), so I asked Claude AI for ratios of pasta, milk, butter, and flour based on 345g of cheese. It kicked out the ratios and I plugged them in, and got this:
I added about 3/4 cup of crumbled bacon (whatever I had on hand) and blended in. The ratios were spot on as evidenced by the nice structure seen above, though my technique is rusty. I made a medium roux, darker tan, then the bechamel. Mac was done in the pressure cooker to save time (yes, pasta in a pressure cooker).
The sauce was just a touch grainy, so I need to practice my saucing skills and not rush through the process. It has been a couple years since I've done a cheese-based sauce. Overall I give it a B, mainly based on the texture. The bacon elevated the flavor. I forgot to use pepper, doh!
Next time: a blend of cheeses (smoked cheddar, etc.), improved technique, pepper, maybe some fresh nutmeg for the bechamel, less salt in the pasta (it came out a touch 'briney').
Postscript: my DD said she had Trader Joe's mac-n-cheese last week, which is a really good for a freezer mac. So that was my benchmark, lol.Comment
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SheilaAnn , I was thinking Colby jack also, as I've used it in smoked turkey chili to great success. Blending CJ with cheddar and other cheeses will make it multi-dimensional. I think I'm out of smoked CJ, so I'll need to get on that once we get a good cold snap. The HB should be perfect for smoking cheeses.
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Cedar planked salmon at our tailgate today. The crew wondering around our lot must've liked it. Our tailgate won an award..
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Finally cooled off enough to cook outside. Made some of my family favorite smoked ribs with my version of Jack Daniel’s sauce.Comment
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Last edited by Hulagn1971; September 27, 2026, 09:52 PM.Comment
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As it turns out, if you want to do pizza two nights in a row, you can. No one will stop you.
I did my second Chicago-style pizza dough tonight and it turned out even better than what I did last night. One thing I've clued in on is that cornmeal is an integral part of this pizza style. Do not be shy with it. (It won't burn, we're cooking at 500 F not 900 F.) It really gives the cracker-like crust a distinct flavor....almost a popcorn-like flavor. It's delicious!
I also used Chicago-sourced Hot Giardiniera for this pizza. Damn. Chicago not messing around! I was not expecting it to be that chock-full of pickled serranos. Chicago, you got game.
Here's tonight's pizza:
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SheilaAnn I've noticed that. It seems content creators outside of Chicago are putting giardinera on their pizzas, but when I look at the menus and photos of pizza places actually in Chicago, it seems relatively rare.
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Went freezer diving over the weekend to try and clear out the old stuff and found this lovely leg-o-lamb that was coming up on a year old. Went ahead and salt brined it for a day then threw it into the sous vide at 132*F for another 24 or so hours. Seared it over some screaming hot coals and dang, it did not disappoint.
Served here with some home made Greek yogurt and mint sauce along with an Argentine chimichurri. Paired with mashed potatoes and Brussel sprouts. Passed out later in my recliner. Life is good.
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Well, the wife and the oldest went to go see the Steelers this fine Sunday, so I thought I'd be nice and have something they liked ready when they got home!
Sloppy Joe's. Cooked inside because I was using the grill for making bone broth (is there a bone broth tutorial on the free side?)
Trouble was, they'd gotten stuck in traffic and decided to grab something on the way home, so they weren't hungry... We should have some tonight, so I'll add a plate pic when I can.
Recipe here: https://pitmaster.amazingribs.com/fo...ppy-joe-recipe
I also got a pic of the bone broth in process. I really like using the Dutch oven outside to make this, since it can smell up the kitchen quite a bit, and SWMBO does not care for it when the house fills up with the odor. I kinda like it, but decided outdoors was the best bet of keeping me off the couch!
And yea, we had some leftover garlic bread from the pizza purchase the night before, so I tossed that on the grill for a snack (as well as some of the pizza a little later!)
The only downside of doing this on the grill is you have to keep adding fuel, but it was a really nice day, so I was happy to be outside.
Edit: Shredded sharp cheddar. Mustard or no? I opted for it.
Last edited by dpearce; September 28, 2026, 04:16 PM.Comment
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Been doing some Scottish cooking, well since I'm Scottish. I wanted some mac & cheese and made Scottish mac pies. Hot water crust, ditalini pasta, and a cheddar Béchamel sauce. make the crust and form it in the tins. let it sit in the fridge for a few hours. make the pasta and the sauce. mix the pasta and the sauce and add to the pies. Sprinkle some cheese on top and bake 375 for about 40 min. I put the pans on a pre heated pizza stone so the bottoms would cook evenly. I had a side of sauteed zucchini and yellow squash.
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I intended to do these ribs yesterday, but the day got away from me. I don't normally do a long cook on a weeknight, but it is supposed to rain for the rest of the week and these are already defrosted, so my standard PBC Baby Back Ribs it is. Rub is Killer Hogs The BBQ Rub with a little addition of cayenne. Sauce is Sweet Baby Rays.
Coming off the PBC. Note no temp probes. Don't need them; it's a PBC.
These came out a tad darker than I'd like....I actually let them go about twenty minutes longer than I usually do (I had two cats on my lap).
And sauced. (I don't find a need to put them back on the smoker after saucing. As long as the sauce isn't too cold, it will warm and tack up nicely with the residual heat from the ribs.)
And served with some Birds Eye Crispy Breaded Green Beans from the air fryer.
Good stuff.
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SheilaAnn, Michael_in_TX , lap cats... 🤣
Having PBC envy over here. One day, my PBC will come. Nicely done.
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So Good, as in fantastic
I finally tried Kinder's Pumpkin Spice Rub on two chicken thighs. Only seasoned two just in case.
the others were seasoned with Pork and Poultry rub.
Wow, I was surprised at how good it was. 9+/10
Do again and next pork ribs.
Plated with green beans.
Finely tried it. Glad I did.Comment
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