Dry aged prime ribeye. It was outstanding.
-
The IG pork gods over there labeled this thing the Gladiator. I have no earthy idea why but I went with it !! Here's my homage to a proper pulled pork sandwich
Comment
-
Did a chili con Carne today.. with what i had laying around..
Comment
-
Finally got my chance at beef ribs. 22 kettle, 6 hours on, 3 hours holding, a bit sloppy and over cooked, as far as holding onto the bone. overall super fun cook, and very happy with my first cook.
Comment
-
I hope people do not think I am being hard on myself, I am not, my wife was so thrilled she messaged our neighbor and gave him a rib, in which he said it changed his mind on ribs. I just like to observe, to ask questions, it would be a waste of talent here, to not ask questions, and pay forward that wisdom to that ever so curious mind that approaches us.Last edited by Richard Chrz; December 3, 2020, 09:00 AM.
-
-
Mine nearly always come off the bone. Who cares? You need to take off the bone to eat them anyway. Were they tender and delicious? If so, you win. Yum.Comment
-
My wife’s new favorite meal. I always want to learn something from cooks, by no means a bad cook, the opposite actually, but, it left me with questions.Last edited by Richard Chrz; December 2, 2020, 07:09 PM.
-
-
So here's my shot at pitching a slight breaking ball. I put together a meatloaf today that incorporates a couple twists and a surprise inside......................just for fun. For those that want a starting point, go to the OKJ site, look up recipes, and look at the "smoked meatloaf" one they have. I follow a similar mix of "stuff" and ratios with some personal choices added in............and I delete the trendy bacon wrap thing. Been there, done that, meh (and I love bacon). Anyway, we had some store bought sausage left over from Thanksgiving stuffing cook, and I just ground up an entire packer brisket into my own mix of roughly 75/25 ground beef. To that gets added the bread crumbs, egg, milk, yada yada. I prefer the onions be just a bit more sautéed than just putting them in raw/chopped, so par-sauté them along with some diced jalapeno to mix in with the meat mixture. I lay the prepared meat mixture on a sheet of cling wrap to aid with forming, pile on the cheddar cheese that will be the filling, and then the surprise of today............a whole cheddar brat. Rolled that puppy up and smoothed it into cooking shape and put it on the Bronco at 250. This is a modest size loaf, total meat weight before the other fillers/binders, and the brat, was just over a pound. Also mixed in was a wonderful bbq sauce made here in Texas, a smoked raspberry chipotle sauce. You might have seen another meatloaf on here earlier from Troutman using the same sauce. When I read that my brain kicked in and said something like “hey, I’ve got a bottle of that on hand too"………thanks Steve. In addition to mixing it in with the meat it was also used as a glaze during the last 15 minutes of cook time. The pics will show the meat near the end of it's cook time, then when glazed, cut, and plated. We had some bok choy that needed to be used, so it was the veggie, and we also cooked up some yucca fries. May sound like an odd mix of components/flavors, but it actually worked very well together, with the help of some bridge seasoning.
Comment
-
It's finally getting cold in these parts, so it seems like it was an appropriate time for my signature Old Bay Chili. I like mine with fresh grated Manchego, my wife likes Sour Cream.
Comment
-
Homemade-ish pizza on the Vision grill last night. First time doing this. Family was very happy with the results!
I used pizza dough mix from Urban Slicer. I know they're from Omaha, so I'm not sure how far they distribute yet. I definitely will be using it again.
Attached FilesComment
-
-
All of the recent Texas chili posts inspired me to make a batch for myself yesterday. For the meat I used 1lb cubed prime top sirloin, 1 lb of my ground triple beef blend, and 1/2 lb homemade Italian sausage. The recipe I'm using won the Terlingua cook-off in 2005 and 2009.
For lunch today I used it to make Frito pie.
​Last edited by 58limited; December 3, 2020, 04:22 PM.Comment
-
It’s here. Looks great! 58limited
Needs more cheese. 🤣 -
Nice looking chili
If this is another Texas Red please post the recipe or is it available online if I Google Terlingua Chili recipe
-
-
Just some wings! (sorry, pics kind of stink!)
Glen Blue 26"
Charcoal: Fogo Premium
Wood: 2 small chunks of cherry
Temp: 350 for 20 minutes each side followed by a short sear. I then rubbed (see below) and went back on the fire for 30 seconds each side.
Rub: Harry Soo's chicken rub. Given the sugar content, I have found it best to not apply until after fully cooked, then put back on the fire for just a moment (30 seconds each side). Applying before the cook has resulted in a little too much char for me in the past (on wings).
Comment
-
Chicken stock
Comment
-
Weekday ribeye steak salad anyone? Salted yesterday and that’s it! A little cold smoke followed by a screaming hot sear/finish. Best weekday lunch I’ve had in awhile. Wife went bonkers ðŸ˜
Comment
Comment