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Speaking of IPA, I am a big fan of Glacier Brew House, Alaska brewing company and Stone IPAs as well as many others 🤣🤣🤣
Here in CHS, I favor the “Wicked Weed” “Pernicious” and “Hazy IPA”. Wicked Weed is based in Asheville NC and that area was hit hard by Hurricane Helene. I haven’t heard how they’ve specifically been impacted.
 
T-Bones this evening.

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Only posting this because of the atypical flavor profile.

Just a little 4 lb butt with SPG and Butcher BBQ Texas Bark. A friend of mine did it and raved about the flavor snd he was right. Took to 180 and rested was 185 when I sliced. Amazing flavor but a little peppery which I quite enjoyed.

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I got a new Weber Performer (gasp!) for Christmas and used it to cook some 1 hour party ribs tonight. Super easy. I loved them my wife was on the fence. We normally cook St. Louis ribs but did Baby Backs tonight. She prefers the fattier St. Louis ribs and prefers them more tender. I’ll do St. Louis next time and see if I can cook them 1 1/2 hours to get them more tender.
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I ended up trying “Crispy Asian Pork Belly”. Did part of the belly in my oven and a larger portion on my 380X…since it needs to cook at 400F. Final product tasted great. Luscious actually. But in neither case did the skin crisp up on its own when the internal temp got to 200F. So I ended up broiling the top…took longer than I expected. Some skin was nice and crunchy. Other parts were a little rubbery but edible…like pig skin gum…takes some chewing before it breaks down. (In my demented mind, I ate a decent amount of the chewy skin thinking its gelatin would be good for my knee joints. 😊)

I used my Jaccard meat tenderizer tool to poke a gazillion holes in the skin. Salted it. Let it rest 15 minutes as the directions said. Then, I scored the skin as well.
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What I’ll do differently next time…
…I’ll salt the skin for 3 hours or more.
…be careful on my liquid measurements…I may have had too much liquid in the small piece I did in the oven.
…maybe consider cranking up the heat to 500 once the meat is technically safe at 160F internal.

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Two slabs going. Have two 1lb meat loaves waiting. Each mixed up different and will be cooked using a different pellet for each.
Have a fresh 30 pack, so im all good there.
Experimenting is fun.....

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“Have a fresh 30 pack”…of what? Pellets? I wasn’t sure what you were referring to.
 
My brother showed up just before the ribs came off. Then the first loaf went on after a pellet change....
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Between eating everything off the grill and drinking the fire extinguishing fluid, the second meat loaf didnt get photographed, but was awsome...we ate till we were sick and the 30 pack died in the process.

Fantastic day and meat loaf on the pellet grill is sooooo gooood.....
 
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Smoked pork loin for 2 hours (thus the dirty foil) brought it in to cool, sliced it up and drowned it in the pineapple habanero sauce from Costco, now it’s coming up to temp while reducing the sauce. Hasselback potatoes as a side in the oven.
 
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