My son and I continue trying different rubs. This time, it was on baby back ribs.
-
-
dpearce Honey Hog is still my favorite for pork, but I'm also digging Lane's Spellbound and Kosmos Honey Killer Bee. The Killer Hogs wasn't enough on its own, and Texas Sugar is just not my thing. I don't like the cumin and heat with the sweet.
-
Making a batch of corn tortillas for some upcoming cooks.
Comment
-
So much good cooking being posted here...well, my humble offering from last night: a basic tostada.
Nothing terribly exciting, but I have been jonesing this for a while. I had two for dinner, one looked better on the plate. Tortilla, refried beans, my taco beef, Mexican shredded cheese, sour cream, and El Yucateco chili habanero sauce. Pretty standard, but scratched an itch. I warmed the beans and meat, then added to the tortilla with the cheese and put in the air fryer for a few minutes to melt. It is just want I wanted for dinner and it was quick (I ate late due to a class I attended yesterday). Next time I will air fry the tortilla, then add the beans, meat, cheese and other toppings.
I need to make a batch of refried beans...been too long.
Comment
-
For lunch yesterday... ground beef with a chili sauce reduction. Seriously.
Okay, it's just chili. I made an error (see link below) and had way too much liquid, so I had to reduce the liquid it (to 1/3) and add it back to the meat.
Topped with smoked cheddar, amplified with some habanero sauce. It was good, but definitely different than my regular recipe. I am having again for dinner tonight, so let me see how that turns out.
Comment
-
Celebrating 19 years of my wife tolerating me!!! At least someone will tolerate me. Ribeye, Dungeness and King crab, fresh Gulf Shrimp, green beans and sautΓ©ed mushrooms.
Comment
-
Did just a little yard work before the sun went down. Dinner...well...I took Sunday's chili, thought about it for a few minutes, and decided to make chili cheese mac (or whatever you want to call it). I never made anything like this (if you don't count Hamburger Helper I made about a million years ago):
Elbow macaroni, beef chili (I call it my 'keto chili'), shredded Mexican cheese blend, and a little half-and-half. Garnished with hot sauce.
It was really good, a nice surprise. The texture was just right. Comfort food all the way and clean plate club.
Comment
-
While making room in my freezers I found a roughly 3 - 4 lbs of beef cheeks.
I made some beef cheek birria, a batch of butter tortillas, fresh guac, cilantro lime crema, ..
Last edited by Richard Chrz; October 6, 2026, 06:44 PM.Comment
-
Comment
-
Had a good day fishing on the Columbia River yesterday and got some nice salmon.
cut one up and made with some asparagus and wild rice. It was fantastic.
Seasoned it with our Lemon Garlic rub on the fish and desert sand on the asparagus.
Comment
-
This is last weekend's cook. It was supposed to rain the entire time so I planned a couple of long Italian cooks. No rain Saturday but it did rain all day Sunday.
First up is JCBBQ's Italian Sausage Ragu which took about 9 hours to reduce. https://pitmaster.amazingribs.com/fo...%99s-bolognese
Had to make some chicken stock the night before. About 6 lbs of chicken necks (store was out of chicken backs) plus the veggies simmered all night. Woke up to a wonderful smelling house.
Thawing 2 lbs of homemade Italian sausage. Not pictured is 1/2 lb Boar's Head Prosciutto Piccolo. I wasn't familiar with that (I mostly buy the small $$$ 3oz packs of Prosciutto di Parma) but it is really good. $15.00/lb at HEB's deli. It is "uncured" but we all know what that means.
Browning in the 3 Nail 13" skillet
Into the KitchenAid with the Prosciutto for 10 minutes.
Meanwhile, equal parts of yellow onion, shallots, green onion, celery with tops, and olive oil went into the VitaMix
Reducing the veggies then added the wine and reduced again.
Parmesan rinds to be added
Added the sausage and about 10 cups chicken stock. Picture is several hours later. I skimmed most of the oil but had to add it back at the end to make it taste right. I skimmed the oil because I was afraid it would really slow the evaporation during the reduction phase.
Stay tuned for plating pics....Last edited by 58limited; October 7, 2026, 01:26 PM.Comment
-
I also made a pot of Borlotti beans from Rancho Gordo using a savory Tuscan recipe I found online. They are mainly seasoned with rosemary and bay leaves - pretty savory but good.
Instead of onions leeks are called for. I soaked the Borlotti beans overnight but did not precook them. They took 5 HOURS to cook, not sure why but they were chalky until the 5 hour point. Maybe the pot liquor (pot likker if you are from the South) was too high in gravity. I added extra chicken stock at 3 hours.
Comment
-
Next long cook last weekend was Braciole. I bought some thin sliced beef (beef for Milanesa) from HEB. It looks exactly like the beef for Braciole that is sold in New York. Pounded flatter, then topped with: S&P&Red Pepper, chopped garlic, chopped Italian Parsley, plain bread crumbs, grated Pecorino Romano cheese, and finally with Proscuitto slices. Rolled and tacked with tooth picks.
I browned them in a pot (no pics) then added the onions to the same pot and stirred up the fond. I added a cup of Chianti to deglaze and then added the tomatoes and seasonings. Simmered for 2 1/2 hours. I had about three slices of Prosciutto left so I shredded it and added it to the sauce.
Top: Braciola, bottom right: the beans, left: the Italian Sausage Ragu. I couldn't find Broccoli Rabe so I used turnip greens (hidden by the cheese) This was a very good Sunday meal.
Last edited by 58limited; October 7, 2026, 01:27 PM.Comment
-
#inspired by salmon and asparagus and creamy orzoβ¦.. I used some blackening spice for the coho salmon and super thin asparagus for a pan roast.
creamy orzo created with another Boursin cheese hack: save back a bit of pasta water, add Boursin and whisk until creamy. I added black pepper because cracked black pepper.
Comment
-
Our usual sous vide pork chops, seared in CI. This time with beans and greens.
Comment
-
Don't have a lot of pics. Thought this was just gonna be another weeknight meal but it exceeded my expectations. I thought they looked great, but tasted even better than they looked.
Pork tenderloin. All Kosmo products. Marinated 4 hours in the Pork Soak. Cherrywood Smoked Chipotle rub.
Put on the 26" Kettle , ran with Billows at 225* till they reached 125* , then dumped a chimney of lump into the SnS and seared them.
Glazed with the rib glaze before and as I was searing them. Cherry Habanero sauce on the side.
Best tenderloin I've cookedβ
Comment
Comment