Last weekend I smoked and reverse-seared two ginormous sirloins (2+ inches and 2+ lbs apiece) for Mother's Day.

Today I have a 2.5 pound chuck roast on the smoker.

Next weekend will be babyback ribs.



What's on yours?

Pork steaks will be on the BGE later this evening. They were on special and were giving out samples. Not the healthiest cut of pork, but it's tasty and fast.

Swordfish and veggies > BGE.

A couple of T-Bones and baked potatoes for dinner tomorrow night.

I'm thinking a road trip to RogueJSK this weekend is in order

A few more hours to go...

quote:

Originally posted by tatortodd:
They were on special

Same with this chuck.

Figured I'd go cheap this weekend, to make up for the $40ish in steak from last weekend.

I’m going to cedar plank some Copper River salmon on my egg grill.

We're invited to some friends for grilled burgers and Brats today so I get the day off.

Yesterday however I did some ribs that came out great.

https://s31.postimg.cc/kgdtsrdaj/DSCN0222.jpg

Jim

Phantom, that sounds delicious. I miss having a freezer full of wild-caught Alaskan salmon that I had back when I lived in Alaska.

I have been marinating some boneless/skinless chicken thigh portions for the last 3 days in a chili-lime marniade. They will go on the grill, along with this seasons first mess of steamed okra, and a baked potato and pita bread.

Of course, I will be having a "taste" of Knob Creek bourbon while everything cooks......ah, life is good!!

Osso buco in the oven today.

Whole spatchcocked chicken in the BGE.

quote:

Originally posted by dsiets:
Whole spatchcocked chicken in the BGE.

I did that yesterday. Extremely juicy and delicious.

quote:

Originally posted by GT-40DOC:
I have been marinating some boneless/skinless chicken thigh portions for the last 3 days in a chili-lime marniade.

Oh yeah. Chili-lime-marinated chicken breasts is one of my favorite things to grill.

Makes for outstanding eating on its own, or even better fajitas.


Here's my marinade:

1. Put chicken breasts in gallon ziploc bag(s). I try to not put more than 3 or 4 breasts in each bag.
2. Squeeze 1 lime per chicken breast, plus 1 additional lime, into each bag.
3. Add one heaping spoonful of spice mix (below) per chicken breast to each bag.
4. Close bag loosely, then squish insides around to distribute.
5. Reopen bag, squeeze all the air out of the bag, reclose bag.
6. Refrigerate at least overnight, and preferably a day or two. Flip bag over at least once about halfway through.


Spice mix:
4 tsp chili powder
2 tsp salt
2 tsp paprika
2 tsp brown sugar
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp cumin
1 tsp cayenne pepper

(Makes enough for a couple batches; store excess in an airtight plastic container.)

Nice looking chuckie, Rogue! You gonna take it all the way to pull (pepper-stout beef chuckie, mmmm)? Or stop a tad short for slicing? Wonderful either way!

TT, nothing wrong with a nice pork shoulder steak! Cooked properly, they're wonderful in and of themselves, and also make a wonderful base to do a great variety of things with! Someday soon, I'll cook and post my favorite dish made with shoulder steak, an Asian-BBQ fusion meal!

quote:

Originally posted by Outnumbered:
Nice looking chuckie, Rogue! You gonna take it all the way to pull (pepper-stout beef chuckie, mmmm)? Or stop a tad short for slicing?

Depends on how long it stalls out.

My preference would be for pulled. But as you said, it's good either way.

Buffalo steak. We had friends visit and he drew a buffalo tag last fall.

I'll have Marzy Burgers on in a bit.

I made some Tenderloin Steaks, yum.

Just a simple slab of baby backs with a rub and a nice homemade sauce for the two of us.

5 hours on the RecTec smoker, a great machine !!

quote:

Originally posted by tatortodd:
Phantom, that sounds delicious. I miss having a freezer full of wild-caught Alaskan salmon that I had back when I lived in Alaska.

Thank Tator. I'm a little bummed that I ran out of lump charcoal and will have to use the Weber Genesis. Still good, just not as good.