Official 2024 BBQ, Smoking, Grilling, Baking and Beer thread

[Newdude]

I kinda want to hear it fighting to get out now.

 

[jark87]

after YEARS of day dreaming I finally got a pit barrel jr. we have access to so much free down or cut mesquite and catclaw that I was stuck in a mindset of not wanting to use charcoal but this thing is a rib machine! first cook two racks of St Louis ribs came out so good! and SO EASY! cant wait to try hanging some more meats! View attachment 609123View attachment 609124View attachment 609125View attachment 609126View attachment 609127View attachment 609128View attachment 609129

You’ll love the PBC. I have the full sized one and when I want to cook several racks of ribs, it’s my go-to cooker. And it’s super easy - no temp control so you just get the fire going and put the meat on.

 

[Brentr]

Weather was gorgeous, ribs turned out great and the home team won! All around good day! Seasoned the baby backs with a homemade Texas Dust, cooked them for an hour @ 300°, wrapped them with more seasoning, some mustard, Mike’s Hot Honey and butter, cooked for another hour, then unwrapped for about 20 minutes to tack them up. Scrumptious!


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Nice looking ribs

 

[jark87]

Reverse seared some prime filets last night. Served them with stir fried garlic green beans, a recipe from one of our favorite restaurants in the Seattle area, Din Tai Fung in Bellevue.

 

[Badpoolmom]

Found a pretty amazing Mexican grocery (considering I’m in indiana ha!)
Picked up chicken fajita type mixture and skirt steak

I don’t speak Spanish so I can’t be sure what this chicken fajita mixture has on it but I’m thinking Annatto ?

Fajita mixture was pre seasoned (and orange) . Skirt was plain ol steak
Cooked both on the blackstone

 

[Badpoolmom]

I’ve made friends with my butchers mother. She offered to let me pick as many tomatoes as I wanted .

So this morning I made homemade tomato juice

 

[jark87]

Found a pretty amazing Mexican grocery (considering I’m in indiana ha!)
Picked up chicken fajita type mixture and skirt steak

I don’t speak Spanish so I can’t be sure what this chicken fajita mixture has on it but I’m thinking Annatto ?

Fajita mixture was pre seasoned (and orange) . Skirt was plain ol steak
Cooked both on the blackstone
View attachment 610519

Looks great! Fajitas are one of my favorite cooks - both chicken and beef. So easy and delicious! But they’re also their own food group here in Texas. If you didn’t marinate the skirt steak, try googling fajita marinade recipes on your next cook. Fajita marinades are super easy and when you make them yourself, you can adjust to your liking. Skirt steak needs a marinade in order to tenderize, since the cook is usually hot and fast and it’s otherwise a tough cut of beef. I usually cook enough for leftovers. Makes a wonderful steak salad.

 

[dereksanders]

Bounty from our garden. Crushed tomatoes, tomato sauce, hot pepper relish, pepper mustard, assorted herbs, jellies, and pickles. Lots of tomatoes on the vine yet.

 

[Badpoolmom]

We love skirt steak , cooks so quick

For sure can be chewy
This time I used olive oil and red vinegar marinade . We drizzled garlic oil over (like you would a chimichurri)

Pretty much addicted to the garlic oil we use it on lots of stuff. Chicken, steak, pizza etc

 

[Badpoolmom]

Bounty from our garden. Crushed tomatoes, tomato sauce, hot pepper relish, pepper mustard, assorted herbs, jellies, and pickles. Lots of tomatoes on the vine yet. View attachment 610757

Your pantry looks amazing .

Canning is no joke !
I’ve only dabbled in it this year.(water bath) hub doesn’t trust me with a pressure canner ha!
I do enjoy it . Just time consuming . Results make it worth it tho

 

[dereksanders]

Your pantry looks amazing .

Canning is no joke !
I’ve only dabbled in it this year.(water bath) hub doesn’t trust me with a pressure canner ha!
I do enjoy it . Just time consuming . Results make it worth it tho

Thanks. We find canning cathartic in a twisted sort of way. It just finishes the story we started in the spring. All we do is the water bath method. We don’t do veggies or meat. We do blanch veggies and freeze them when we grow them. I’ll post a pic of my first year asparagus plot shortly. It simply flourished.

 

[dereksanders]

 

[Badpoolmom]

Tell me more about this pepper mustard

Hub loves loves mustard

 

[dereksanders]

Tell me more about this pepper mustard

Hub loves loves mustard

1 qt prepared yellow mustard
1 qt cider vinegar
6 cups sugar
1-1/4 cup flour
1-1/2 cup water
2 teaspoon salt
36 large hot banana peppers or
40 medium or 50 small (medium about 5” long)

Deseed to desired heat and chop peppers in food processor. Mix everything in a large enough pot. Stirring constantly, boil for 5 minutes or until desired thickness.

Ladle into hot, sterilized pint or quart jars, cap with sterilized lid and rings, and process in hot water bath for 10 minutes.

 

[Badpoolmom]

Ty!

 

[Brentr]

Just a quick post life has been very hectic

 

[Newdude]

life has been very hectic

So post coded messages with scrambled eggs.

 

[Katodude]

Looks more like an omelet to me

 

[Brentr]

Not pretty but will be tasty

 

[Brentr]