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  1. Jose Suro

    ATK Ball Park Sausage and Peppers

    Hi All, Last night we went with something casual, ATK (America's Test Kitchen) recipe for ball park sausage and peppers. It's very good and has become a repeater for us. I will post the video for the recipe at the end. The images here show the grill steps. The microwave softened onion an...
  2. Jose Suro

    Labor Day - Vortex Chicken Thighs "Naked"

    Hi All, As mentioned in another post we went to the Vortex tonight with smoked, naked, super crispy chicken thighs for dinner. So, here are the pics. Blue Smoke - very important! We used Pecan chunk tonight. 25-minutes later and flipped. Notice we always start skin down on the vortex, lest...
  3. Jose Suro

    Labor Day Recipes....

    I have my Labor Day Grilling covered but in case you don't here are 23 recipes most involving a grill. Overall pretty decent site as well. 23 Labor Day Main Dish Recipes
  4. Jose Suro

    Simple Anniversary Dinner

    Hi all, The Wife and I decided to celebrate our 28th quietly rather than venturing out in the labor day weekend traffic. So, we stayed at home, drank a fine bottle of champagne and hung around in the pool all afternoon. Then went out of the pool and had a couple of scotches while prepping and...
  5. Jose Suro

    The perfect brisket on a Performer no less

    Cooks Country, the show affiliated with American Test Kitchen did a show only on brisket. Over two years they cooked 500 pounds of brisket to get the perfect Texas brisket. It looks like they succeeded! On a Performer no less. They used a very specific recipe, and they used the snake method...
  6. Jose Suro

    Love my Weber Wok!!

    Chicken and Broccoli........ Thanks for looking! All the best, Jose
  7. Jose Suro

    Smashed Burgers

    Hi All, I said that I would write about my smashed burgers so here its. These burgers are incredibly good! People that have tried them at our home can't belive how good they are. There is a very good reason for that. As I mentioned before burgers are all about the crust. These burger patties...
  8. Jose Suro

    Been Away for Years - Never Stopped Grilling....

    Hi All, Used to post here all the time and stopped when I ran into some health problems, which turned out to be OK, and then I went wild with expensive cars and lots of travel. But I never stopped Weber grilling and BBQing. Last post might have been 6 years ago! I learned a lot in those years...
  9. Jose Suro

    Simple Christmas Dinner - Tenderlicious!

    Hi All, With all the family members getting colds for Christmas this year the decision was made to forgo the big Christmas gathering until New Year's eve. So, it was just us four for dinner last night. The girls all wanted tenderloin so I bit the bullet and got a whole one. It is so expensive...
  10. Jose Suro

    Christmas came early - Wokitori Chicken!

    Hi All, I "captured" my wife’s “cough cold”, this thing is rampant in Florida right now. I don't think it's a cold. This might be what the CDC calls RSV, whatever. It’s bad. How bad? You cough for a minimum of two weeks. Anyway, I opened one of my presents early. Chuck Simon did an impressive...
  11. Jose Suro

    Just clicked the Amazon link on this site for my own Christmas stuff.

    And bought some replacement parts I wore out during the year with some upgrades: http://www.amazon.com/exec/obidos/ASIN/B0044EQM9Q/tvwb-20 And: http://www.amazon.com/exec/obidos/ASIN/B000WEMGM4/tvwb-20 And because of Chuck Simon: http://www.amazon.com/exec/obidos/ASIN/B0044EILW2/tvwb-20...
  12. Jose Suro

    For my 1000th post - Got cornered into meatloaf!

    Hi All, I figured on doing something special for my 1000th post. That all went out the window because one of my daughters got home from college for the holidays a few days early. And, the first thing she told Mom was "I haven't had a decent home cooked meal in weeks! And I want Dad's meatloaf!"...
  13. Jose Suro

    Damp Charcoal, Again!

    Hi All, There is a thread here started by Rich Dahl about problems with charcoal not getting to temperature. This happened to me as well and I was able to determine that my charcoal had gotten damp from a number of consecutive high humidity days while it was stored in the Performer bin. That...
  14. Jose Suro

    Turkey Day (short on pics)

    Hi All, I haven't been around here for three weeks and it feels like an eternity! I have a lot of catching up to do :(. I did have a great time, mostly. Went to the NASCAR championship, then got a stomach virus, then off to a long photo thing, then my wife got the Flu (a bad one) then...
  15. Jose Suro

    Another new Toy :)

    Hi all, I'll be away for some days. Leaving tomorrow for the NASCAR Championship weekend at Homestead, FL, courtesy of my lovely wife. This is where I'll be staying :) - Conrad Miami: But back to the post, I just got a new knife delivered straight from Japan. It's a Nakiri - a Japanese...
  16. Jose Suro

    Fire is Art

    Hi All, Tonight was all about fire. No lights, no flash, just fire light. Fire creates its own art and long exposures really make it sing. Long exposures going on 10 seconds or so. Except for the plated shot, I used the lights for that! Cooked on the SJS. Simple 8-oz. fresh ground Sirloin...
  17. Jose Suro

    Pork Tenderloins two ways.

    Hi All, A quick cook tonight. Had a couple of pork tenderloins handy so I made mignonettes wrapped in bacon with one. The other I opened up like a book and stuffed it with precooked onions, mushrooms, baby spinach and with fresh Mozzarella. Smoked them indirect for over half an hour and then...
  18. Jose Suro

    Turkey Day Practice

    Hi All, I did some turkey practice today on the WSM using chicken. I wanted to try the rubs that I use for the chicken wings, with the cornstarch trick that makes the wings so crispy. Well it worked - too good! The chicken skin was so crispy that I had to brush some melted butter on it to get...
  19. Jose Suro

    Burgers, I’m a lot closer after tonight

    Hi All, I’ve been on a quest for the perfect burger for a long time. Tonight was a breakthrough night. Forget cooking to 160 degrees. Forget high fat, that’s to compensate for the high finishing temperature. Forget about ground beef and ground chuck. After a talk with my lady butcher I had...
  20. Jose Suro

    Finally! PPV #1

    Hi All, I finally used my Paella pan and last evening made my first Performer Paella Valenciana. I learned a lot! First, my deck is not level, all of it slopes away from the pool. This is an issue especially when frying the meats in the oil - one side of the pan will dry out. I ended up adding...

 

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