What We’re Smoking (or Grilling, or Curing)!

TripleLindy said:
Man, it’s 2026 and today marks our 45th anniversary! We are celebrating with good friends, so the final picture doesn’t do the steak justice. I was trying to sneak it in without anyone noticing. But I also captured the entire process.

We enjoy our own steaks more than the most expensive steakhouses, so prime filets ($52/lb!!!!) were on tonight’s menu. My beautiful bride made the wonderful spinach and strawberry salad, as well as the sweet potatoes.

Seasoning after 24 hour dry brine
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Slow smoked at 225° until internal temp hit 130°

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After a 10 minute rest, seared them over gasser’s sear burner at 850°
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And the finished product - cheers!
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Click to expand...
Happy Anniversary!
 
Alton Brown recently started doing regular weekly cooking vids on UTube. We watch every Saturday AM at b'fast. 🍽️

This week's subject was cooking a Ribeye, which he did in the very first ever Good Eats. He goes into detail about steak selection/location (the fiberglass cow is back!), induction cooking and how he goes for a nice sear on a steak.



We've got one of these: https://www.amazon.com/dp/B089Y1HXSF?th=1 which we use to cook all of our steaks. It lives outside. Really fast and convenient.

We've been living off of Costco's Beef Chuck "Carne Asada" steaks. $7.49/lb by us. They cook up in 2 minutes (1 min per side) on the beast I linked to above. Good stuff.
 
I used to watch a lot of BBQ Videos by Pitmaster X. He’s very entertaining and usually does something unusual and interesting. The “Eet Smakelijk” at the end of each show gives away that he’s Dutch.

www.youtube.com

Pitmaster X

I love BBQ
www.youtube.com www.youtube.com
 
I’ll be smoking a pork shoulder for the 4th. The entire family loves it and we make enchiladas with the leftovers. I also enjoy the cook - perfect for a hot summer day by the pool. Just saw where Kroger has it on sale for $1.50/lb. That’s a deal!
 
audreyh1 said:
I used to watch a lot of BBQ Videos by Pitmaster X. He’s very entertaining and usually does something unusual and interesting. The “Eet Smakelijk” at the end of each show gives away that he’s Dutch.

www.youtube.com

Pitmaster X

I love BBQ
www.youtube.com www.youtube.com
Click to expand...
I still enjoy Chef Eric Gephart with Kamado Joe. While his videos are made using the KJ, any grill/smoker would work. Because he’s an actual chef, I really like his recipes, many of which are bumped up a notch over the typical BBQ/grilling content on YT. He’s the one I learned the butter bath for steaks technique from.

 
A few days ago I ordered a new set of grill tools on Amazon and they came today. We used the grill tonight for chicken and asparagus, and last night for hamburgers toasted rolls and salmon for DW. My grilling needs are simple. I have a Weber Silver B that I've probably had for 25 years that is still going strong.
 
Just some simple chicken breasts tonight. My wife makes the marinade, so I don’t know exactly what’s in it, other than jalapeños and lime juice. Chicken breasts and burgers are by far the most action the gasser gets. The Kamado gets the long cooks.

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We bought a pound of bacon on Sunday and it has been sitting in the fridge. I thought that BLTs for lunch sounded good so I cooked the whole pound on a baking sheet on the grill on low/medium 350F +/-.

It is easier for me to do a pound at a time on the grill so the smell and any mess is outside the kitchen. I'll use 2 pieces for my BLT for lunch and the rest will go into a plastic bag in the fridge and then be heated up with 30 seconds in the microwave as needed for breakfast or more BLTs.

1783097126100.png
 
pb4uski said:
We bought a pound of bacon on Sunday and it has been sitting in the fridge. I thought that BLTs for lunch sounded good so I cooked the whole pound on a baking sheet on the grill on low/medium 350F +/-.
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I always cook the whole package that way. The bonus is that I can have a piece of bacon as a snack any time I want.
 
On one of the hottest days of the year in the Northeast...guess what the wife wants to do today...grill.
Argghh...but it will be good. One daughter and boyfriend are visiting. Lobsters, clams, corn on the cob, and shrimp all on the grill. Some baby potatoes cooked on the stove.

Did I mention that last weekend I grilled her marinated chicken and the fire department stopped in to see if everything is ok. Not kidding, they were marinated in oil and herbs and the smoke was heavy. Very heavy. Local Fire Dept sent a guy over to investigate...we both had a good laugh. Wish me luck today.
 
We cook the whole package of bacon too, but ours goes into the smoker. Yum.
 
Flyfish1 said:
On one of the hottest days of the year in the Northeast...guess what the wife wants to do today...grill.
Argghh...but it will be good. One daughter and boyfriend are visiting. Lobsters, clams, corn on the cob, and shrimp all on the grill. Some baby potatoes cooked on the stove.

Did I mention that last weekend I grilled her marinated chicken and the fire department stopped in to see if everything is ok. Not kidding, they were marinated in oil and herbs and the smoke was heavy. Very heavy. Local Fire Dept sent a guy over to investigate...we both had a good laugh. Wish me luck today.
Click to expand...
I get grilling corn on the cob and shrimp... but how do you cook lobsters and clams on the grill? Also, you could do the baby potatoes cut up with seasoning and a little oil in tin foil on the grill.
 
pb4uski said:
I get grilling corn on the cob and shrimp... but how do you cook lobsters and clams on the grill? Also, you could do the baby potatoes cut up with seasoning and a little oil in tin foil on the grill.
Click to expand...
I don’t know about Flyfish, but I split the lobster down the middle for grilling. Granted, I’ve only done that with spiny lobsters that have no claws.
 
Lorenzo said:
I don’t know about Flyfish, but I split the lobster down the middle for grilling. Granted, I’ve only done that with spiny lobsters that have no claws.
Click to expand...
For the lobsters - yes just split them down the middle. Clams are simple - just set them on the grill and they are ready when they pop open. I usually do oysters in a dedicated oyster tray and shucking them. But you can also just set them on the grill. Tonight we have a dozen oysters to shuck raw for the appetizer.
Yep we talked about the potatoes - but she does a nice boil finished with parsley and butter. Yumm....
 
Sorry for delay, and lack of beginning pictures as promised. I cut a 10# pork belly into 1x1.5" pices and sprinkled my Memphis dry rub on all sides. Smoked at 275 degrees for 2.5 hours I then pulled them out and coated them with my homemade BBQ sauce and put back in the smoker for another half hour. Let them rest an hour and put some in the crockpot. Yum, especially with some Old Vine Zinfandel!

20260703_112748.jpg
 
Had a nice lady over for dinner last night.
Seared tuna steaks brushed with sesame oil and Old Bay seasoning over cherry wood in the Weber. Baked potatoes in the toaster oven, she brought a Ceaser salad.
 
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