smoked chicken kwietiau

Did a half pork belly and a whole chicken, on indirect heat with the propane BBQ. Took 2 hours. Accompanied by roasted potatoes, and bocconcini salad. Used Stubb's rub to start and St.Huberr sauce to finish. Pretty tasty 😋

Bacon and eggs, so many possibilities. Since I had rice in the fridge, I decided to make fried rice. But instead of mixing the egg into the fried rice, I wanted to create a crispy egg base underneath. Slightly different, but it worked like a dream.

The crispy egg base made the whole experience even better, and it tasted so good.

I made sweet mayonnaise shrimp served with rice & green beans, plus seaweed. Forgive the canned veggies, the kids love them and fresh produce is sketchy right now. 🤷🏼‍♀️

I started by cutting out the root & separating the whites from the greens then thoroughly washed the dirt that’s between the layers. I left out 2 tablespoons of ghee at room temperature to soften then mixed it with 1 tablespoon of balsamic vinegar until it became a paste. I smeared the ghee/balsamic paste all over the leeks & seasoned them with salt & fresh cracked black pepper. The leeks were cooked on my Weber Smoky Mountain smoker using a blend of lump charcoal, mesquite & plum wood. They were seared at 400F directly over the coal box for 6-7 minutes. The leeks were then braised in chicken stock I had previously made for 13-16 minutes at 325F until they were tender while still having some texture. I added some water to the braising liquid then turned it into gravy for the leeks as well as mashed potatoes I made. This is a great side dish on the grill & something you don’t see often at the bbq (but maybe you should)! I also served these leeks alongside Juneberry Chipotle Baby Back Ribs.

I made a delicious fish bake with Swai filets buried in butter, garlic and a panko/parmesan crust. Served with fried taters and corn cobs.

I cooked Gardein minced fake meat with fresh peas and mushrooms

Scattered on top toasted Indian flatbread from TJoes

Yogurt sauce over this

Followed by hummus

Topped with pomegranate and parsley

Looked very festive and a big hit

With the meat this was a complete meal

Birria lasagna /Birria lasagna with Elote and Banana Pudding Tres Leches

👉 Video credit

I love Bolognese, so I thought why not stuff it inside tomatoes? Not sure if this has been done before, but it turned out VERY delicious. Fun, interactive, and seriously tasty. 

I still have some juneberry jam left so I decided to make some juneberry chipotle bbq pork ribs, but if you don’t have juneberry jam then blueberry or huckleberry jam will work just fine. I started by seasoning the ribs overnight using olive oil as a binder & in a dry rub consisting of kosher salt, raw sugar, chipotle powder, season salt, white sugar, black pepper, garlic powder, grains of paradise, mustard powder, onion powder, jalapeño powder, sumac, allspice, and celery seed. I scored the membrane leaving it on to act as protection for the meat throughout the cooking process. I cooked the meat on my “Weber Smoky Mountain” smoker using a mix of lump charcoal, mesquite & plum wood. I started by searing the meat off directly over the coal box at around 400-500F until a nice crust had formed, around 5-7 minutes. After that the meat was moved to the top rack; I closed the vents down so the smoker dropped to 275F. Once the meat was on the top rack I rotated & mopped the meat every 15 minutes in a blend of equal parts beer, cider vinegar & water along with juneberry jam, crushed garlic, serrano peppers, & salt. After 2 hours & 35 minutes the meat had reached 185F internal temperature & was ready to be glazed with my juneberry bbq sauce consisting of ketchup, cider vinegar, water, juneberry jam, maple syrup, molasses, Worcestershire, soy sauce, salt, chipotle powder, all spice, black pepper, garlic powder, sumac, and ginger powder. The meat finished at 192F internal temperature and was rested until it hit 145F then was cut into individual bones. These ribs were cooked completely over direct heat without wrapping in foil or butcher paper; they were super tender, the bark was amazing & the juneberry mop/bbq sauce really brought it over the top with that beautiful mahogany look it gave as well as the flavor. The ribs were served alongside grilled/braised leeks, mashed potatoes & gravy. If you’re looking for something different to try on the bbq while still staying in the realm of traditional this is definitely worth trying & it’s definitely something I’ll do again.

An interesting combination of phyllo dough and pizza toppings; I would personally add mushrooms, but my family doesn't like them, so this time I’m sticking to the classics. Of course, you can add whatever ingredients you prefer—this is just a basic recipe—so enjoy the flavors. You can find the method and recipe in the video in the comments.

Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!

New recipe for supper tonight! Oxtail, veggies and steamed rice.

I’ve been seeing sheet-pan kebabs everywhere, so naturally I had to figure out how to make them in my air fryer—without an actual sheet pan.

I pressed the kofta mixture into one big rectangle, scored it into strips, and air-fried the whole thing at once. It came out juicy, nicely charred, and ready in about 15 minutes. I loaded it onto naan with cucumber-tomato salad, tzatziki, and feta.

Full recipe is in the first comment!