Wood pellet smoked, spatchcocked chicken, roasted brussels sprouts, and garden salad. #CookWithWes

Rachel’s only cooking request this weekend was Jalapeño Poppers. They turned out great this afternoon, cooking on our friend’s Traeger grill.

No brisket in the filling this time, but still delicious!

https://food.wesfryer.com/2022/05/07/brisket-jalapeno-poppers/ #CookWithWes

Finishing up the last of the weekend’s leftover chopped brisket by making some open face brisket jalapeño poppers.

Recipe on:
https://food.wesfryer.com/2022/05/07/brisket-jalapeno-poppers/ #CookWithWes

(2/2) PM, and then check it about 5:30 or 6:30 AM.

Smoking at 225°. Hoping for about 165° internal temp in the morning before the wrap in foil.

Normally, this is a 12 or 13 hour cook for a 12 pound “full packer brisket” from Costco, smoking on my RecTeq at 225°

I’m expecting this thinner brisket will take more like eight or nine hours of total cook time.

I can’t wait for dinner tomorrow!!! #CookWithWes

(1/2) Overnight brisket cook tonight. Using a thinner brisket some friends from Virginia gave us awhile back. I’m expecting this to be a shorter cook as a result.

Rather than my regular kosher salt / coarse ground pepper 50-50 mix, I just used Killer Hogs AP seasoning as my rub. Which is basically the same thing with a few minor additions. Still used my yellow mustard binder.

https://www.academy.com/p/killer-hogs-all-purpose-seasoning

I’m going to put this on the smoke at about 11:30… #CookWithWes

Empty nest (post-Farmer’s Market) Saturday night meal prep.

Refrigerated dry brine.

His and hers. #CookWithWes

Spatchcock chicken on the smoker again tonight, with sautéed spinach and fresh garden salad. One hour and 10 minute smoke at 350° on the RecTeq RT-700 Bull.

Seasoned chicken with Clark Crew “Jack’d Brisket Rub” (from OKC) and it was good. A different flavor than the Meat Church Gospel BBQ rub last time.

Sautéed spinach was the big winner. Just used some Kosmos Jalapeño & Garlic rub, olive oil, & half a lemon in the wok over hot (8/10) heat. The fresh lemon juice really came thru! #CookWithWes

Bacon 🥓 and Eggs 🍳. Tobasco. Breakfast basics. #CookWithWes

Added to my “Cook with Wes” recipe blog: “Ultimate Egg Scramble”
https://food.wesfryer.com/2023/07/29/ultimate-egg-scramble/

We love to enjoy egg scrambles for breakfast or brunch at our house, and this one is a winner. No potatoes included, so it’s low carb. This recipe can serve from 2 to 4 people, depending on the side items you also offer and everyone’s appetite!

#foodie #recipe #breakfast #brunch #CookWithWes

I’ve written up my (soon to be) famous recipe for “Shrimp and Grits!”
https://food.wesfryer.com/2023/07/23/shrimp-and-grits/

Check it out, give it a try, and let me know what you think!

#cooking #CookWithWes #foodie #shrimp

I created a 20 minute tutorial video (with help from Shelly) on my favorite way to cook SWEET PULLED PORK!
https://www.youtube.com/watch?v=d_BYfAWeJCY

I also added the full recipe (with video) to my cooking blog:
https://food.wesfryer.com/2023/07/12/sweet-pulled-pork-bbq/

#CookWithWes #RecTeq #RecTeqLifestyle #BBQlife #BBQ #BackyardBBQ

(2/2) I was also able to enlist my wife to help me record a video about this cook as well! I’ll be posting that video to YouTube and on my cooking blog soon!

https://food.wesfryer.com #CookWithWes

(1/2) 9 pound pork butt is on the smoker! I do love me some perfectly cooked, pulled pork! I’m anticipating a 14 hour cook at 225°, six hours on the smoke unwrapped, then eight hours wrapped in the oven with some butter, brown sugar and Sweet Baby Rays barbecue sauce added. (tightly wrapped in foil)

Hoping to eat this as some delicious Carnitas with onions and jalapeños on fresh homemade tortillas later this week. #CookWithWes

Great looking recipe for Italian wedding soup from Neese’s Country Sausage. I saw this in the latest (July) issue of “Our State” Magazine.
https://youtu.be/KCD2KH02gmU

Full recipe on:
https://www.ourstate.com/italian-wedding-soup/

#CookWithWes

Chicken shish-kebabs on the smoker tonight, with rice pilaf and sweet corn on the cob.

https://food.wesfryer.com/2021/11/18/log-courage-butternut-squash-with-shish-kabobs/ #CookWithWes

(2/2) pretty relentless in removing any thick fat which is not going to “render” completely in the cook. When I first started, cooking briskets, trimming was the thing I felt most inadequate and intimidated by. Now it’s one of my favorite parts, because I think it is really essential.

I am super excited how this is going to turn out! We are going to enjoy this tomorrow night with our family and with my dad, who is traveling to visit us from Kansas. :-) #CookWithWes

@rohdesign I'm not sure but I'd like to know! I really love cooking but haven't tried any breads beyond a little bread machine experimenting... & no sourdough yet. But that's on my cooking bucket list! https://food.wesfryer.com/ #CookWithWes

It is hard to pass up bone-in pork 🐷shoulder at $.99 a pound. Going to smoke this 9 pound beauty overnight, standard yellow mustard / molasses binder, but this time using “Bad Byron‘s Butt Rub seasoning” for the first time. Picked this up at Costco months ago. Will wrap in the morning and add sauce in a foil-covered, foil pan to finish. Smoking at 225°. #CookWithWes

Hash and eggs with leftover point brisket. My first time to ever cook hash and eggs with mushrooms.

Our shared Memorial Day brunch.

#CookWithWes #brisket

Spatchcock smoked chicken tonight with Kosmos dirty bird seasoning, with a little spray olive oil as a binder. Memphis slaw, sweet corn on the cob with butter and creole seasoning.

Not sure Wednesday night dinner can get any better than this. #CookWithWes