Risotto with chicken and beech mushrooms.
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So grilled Salmon for the church group last night and had a couple filets left over. Took them and two small Mahi steaks and grilled them again tonight for Joan and I. The old folks were eating it so heavy last night I only took one piece and left them at it. Making up for it right now. So dang good. Did on the gas grill and had some cherry woodchips smoking in a foil packet. Simply marinade with canola oil, minced cilantro and a shake of Teryaki in the marinade. I know some of those folks claim they don't like Cilantro so I never told them it was in my marinade and it certainly did not slow them down.
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You have your Salmon SheilaAnn so give it a try first. I can guarantee you over many years and a zillion deck parties no one has complained and the platter is always empty. Oak I don't even think it is pico nor salsa if it does not have cilantro. I just love that herb, strong as it is. You really do not notice it in the fish though. -
cruiseplanner1 I’m not criticizing it, just curious. Empty platters are the best indicators of great food. And for me, this is another application to use the usual copious amounts of extra cilantro I have. Dried cilantro probably wouldn’t be as good, huh? I have plenty of dried as well, due to overflowing CSA boxes. -
SheilaAnn you are correct the dry cilantro just doesn't cut it with this. And I have a bunch of it! I have ladies over here who claim they don't like Salmon but come anyway as they know we have lots of other things but both have tried it and said it tastes like a steak and they loved it. I guess being firm and smoky from the grill. I never thought of it like a steak though but as long as they were glad. Also I do sprinkle lightly a bit of cajun seasoning on the filets once they are on
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Smoked a 5lb boneless turkey breast today.
Brined overnight, then air dried in the fridge for 2 hours. A mayo binder then a heavy coat of Lane's BBQ Legendary Chicken.
On the Recteq 1250 at 275 degrees for about 2.5 hours. Once it hit 145 degrees, double wrapped in foil with a stick of butter and more rub. It hit 163 degrees about an hour later, then I let it rest, still wrapped, for about 30 minutes.
Super moist, super flavorful. Best I've ever had. This was my first time using Legendary Chicken and it was fantastic!
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Purc I just started using Lane's as they are not easy to find in stores around me. But I agree, I think they are really good. I also have their Spellbound and Brisket rubs in the cabinet. Good stuff!
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It is moving day my friends, just bought the house, and have no spine to move the boxes, so what to do, but cook enough food to get everyone else to move my house for me, haha. We have some pork butt and chuck roast on the OKJ Bronco, as well as a bag of chicken leg quarters over on the webber kettle. . Ive been unable to cook out much in the temporary residence, so I am SOOO glad to be able to get out here and cook something finally 😀
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Me again. Doing ribs again. 😀 This time for some new parents and grandparents in the church.
Busted out a few racks of St. Louis style. Heavy coating of Killer Hogs BBQ rub, then on the Recteq for 2 hours at 300 degrees.
Butter, ACV, and a spoonful of Sucklebusters Sugar Daddy on the foil, then wrapped and back on for another hour or so. Finished uncovered for 15 minutes.
I was really happy with the color and the bark. These aren't even sauced.
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Smoked appetizers on the Silverbac for dinner today. On the left are Matt Pittman’s "pig shots", and on the right are bacon wrapped apples.
After 10 minutes at 200° and 50 @350°. A couple are a little burnt, so next time I’ll rotate them or pull a little sooner.
A closeup of the pig shots. The filling is a mixture of cream cheese, chopped green chiles, shredded cheese (we used a 4 cheese blend, Matt uses sharp cheddar), Meat Church Honey Hogg, and chili powder, which we left out. They are absolutely delicious and the filling is to die for.
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Last edited by bbqLuv; October 11, 2026, 07:15 AM.Comment
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fzxdoc I didn't know you were in Houston for a time. Very cool
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SheilaAnn Early on in my teaching career, three of us taught Tuesday nights and when class ended at 8:30, we'd all go to Ninfa's get a frozen margarita and share a Queso Flameado. We kept up this weekly tradition for like three years. Over time, we realized the 'flameado' was just theatrics and did involve some coordination between the kitchen and bar, so we started ordering it "Queso Pollo Flameado, sin Flameado."
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Birria part 2
sizzle, sizzle, melt, melt
plated with consomme and limes (pico de gallo not shown)
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Smash TACOS!!!!!!!!!!!!!! These were good! Mom and Dad cooked these up this evening, really good stuff!
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Finally got to use our outdoor kitchen and hosts some guests.
On Thursday night I made salsa, Friday night I smoked some chuck and prepped jalapeno poppers.
First time using the griddle and seriously using the built in gasser. The griddle was flawless, the gasser seems to flare up too easily but I'll see if I can learn it better before thinking about replacing it. Not a fan of the grease tray on the coyote flat top, its a whole tray so you have to wait til it cools enough to handle but not too cool that the fat solidifies.
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Those look good and what a wonderful looking setup you have there outside. -
cruiseplanner1 it is but having a hard time figuring out where my non-built in cookers go.
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Guess What - Another Ribs 'n Chicken Comp practice...Ribs are on the spot but still working on getting the chicken where I want it...but both tasted good either way...
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No final photo of ribs and beans together, but smoked 2 racks of St. Louis cut spares today, one rack for my mother in law, one for us.
Last edited by Richard Chrz; October 11, 2026, 05:00 PM.Comment
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