TACOS!!!!!! Of the Dr. Seuss variety 😎
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Just another ribeye and twice baked potato. I've got the steaks pretty much dialed in at this point, the potatoes have been a learning process in seasoning. These were the best so far. Scrubbed, rubbed with olive oil and sprinkled with Morton's kosher salt. Baked 400° then rested 15 minutes. Sliced down the top and scooped the flesh into a bowl. Added butter, salt, pepper, cheese and some sour cream. Filled the potato cavities then topped with shredded cheddar and black pepper. Baked for 30 minutes at 350. Perfect.
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Catching up on some prior cooks...This was an interesting one that requires a little back story. Where I grew up in Northeast Ohio, if you were working class or just poor, one of the cheapest** animal proteins we could buy was called chip-chop ham, most likely cooked ham sliced very thin. Chip-chop ham sandwiches were a common staple when feeding large groups of hungry kids. It was simply a hamburger bun, a few slices of chip-chop ham, and slice of American cheese (product). Wrapped in foil and baked in the oven, they were easy to make, transport, and serve.
This was an upgraded version on that sandwich that I tried, using an Amoroso roll, sliced deli ham, and Muenster cheese.
I went with Muenster for it's meltability attributes. Wrapped in foil and popped in the air fryer:
It took about 12 minutes or so, checking the internal temp until I got to about 135F or so. Here you go:
Melty cheese all over the place, some liquid from the ham...pretty normal. Plating (yeah..love my broccoli);
It was interesting and good, but not the same. The roll (all I had available) was wrong, as it got crusty on the outside and soft on the inside...lots of meat and cheese slipping around as I ate it. It tasted great, but was messy. A chip-chop ham sandwich should be soft, compact, and can be eaten with one hand while still in the foil wrapper. Anyhow, I got that little bit of nostalgia out of my system.
** Bologna/baloney was the only animal protein that was cheaper.Last edited by HotSun; October 15, 2026, 08:28 AM.Comment
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Smoked BBQ Meatballs, from Meat Church. https://www.meatchurch.com/blogs/recipes/bbq-meatballs
WSM, Kingsford BB with post oak chunks.
Served with Au Gratin Potatoes and Lima Beans.
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Texas style brisket ready for Friday night smoke! I watched a few brisket trimming videos today, got this Creekstone Farms brisket trimmed up and rubbed with 16 Mesh Pepper and Meat Church Holy Cow! synodog this is gonna be great! and excited to use the trim for a burger or two and the fat for some more tallow!
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I used the Marion Kay Mad’s Fish Seasoning tonight. It was good. No where near as good as the chicken seasoning, though. I used cod.
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I've been wanting to try the double-smoked ham recipe from the free side for a while (link at the end), so this is what I did last Saturday:
Recipe was followed exactly, so I won't rehash here. I smoked this on the Hasty Bake and the smoking worked out better than my last batch of ribs, as I continue to learn how to use it. The ham was just a normal smoked ham from the supermarket, no glaze, about 7.2 pounds (3.3 kg). I shaved off the little fat that remained before smoking. Smoked with hickory chunks.
Just a few notes:- Related to the method: I used a piece of foil folded a few times and placed the bone that before wrapping the ham Hershey Kiss-style. If there is a bone, I guarantee I'll find a way to poke a hole in something (bag, foil...you get my drift).
- It was hard to keep the HB at lower than 250F without snuffing it out. One vent and one damper (it has two of each) were open just a little.
- Ran out of smoke about 5-10 minutes before wrapping. It didn't affect the smokiness, but the HB needs to be watched for this.
- I love being able to adjust the level of the firebox in the HB, if I want to transition from smoking to baking.
Big ham steak, sliced into portions:
Plating:
Golden mashed potatoes, double smoked ham with Chris Lilly's spicy apricot glaze, fresh carrots, and sweet white corn. Not shown, fresh cantaloupe.
Good meal. I'm not sure I like the glaze. I was going to try an apple butter or build an apple glaze based on the glaze recipe, as I don't like apricot. I stuck true to the recipe and method. Overall, I give this 4 stars out of 5. There was something just a little bit conflicting...it seemed 'clove forward', so it could have been from the ham. Or maybe it was the apricot. It ticked the boxes: sweet, savory, salty (just right), smoky. Either way, there seemed to be a little competition for my taste buds. In any case, this was more of an experimental/practice ham and it is good eating regardless. I will try this method once more, but I'll develop a different glaze.
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Got pizza Friday with the fam dialed in! Supreme, pepperoni banana pepper, plain, pepperoni, and my favorite buffalo chicken
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Last edited by Ace; October 16, 2026, 06:29 PM.Comment
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460 kcals 22g protein. Hot meal on a cold day. Had a dinner guest come visit last minute.
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58limited Grammy still eats em. Makes a thing stew out of both dillos and possums...about the only two thing in the woods I WONT eat.
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This baby is coming along nicely. Nothing better than brisket on a football Saturday.
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That's a burger in which once you take a bite, you're committed. You can't put it down without ensuring a structural integrity fail.
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Michael_in_TX Yep 100% correct. You really need two big hands to keep it in any way together. Spinaker you still got a brother in NYC? I’d be thrilled to give you a feast next time you’re visiting.
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Fired up the Gozney tonight for a sausage pepperoni, 72 hour ferment, naturally leavened. It’s been since July for the last time i made myself a pizza, i make the dough for others, just have not made it for myself in a while. So good!
Last edited by Richard Chrz; October 17, 2026, 05:17 PM.Comment
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