Little River Smoke House
BBQ and Outdoor Cooking. Rolling smoke and making dinner!
02/03/2021
Chinese Chicken and Broccoli
02/03/2021
Split Chicken Breasts on the WSCG. Super crispy skin and very juicy.
02/03/2021
Bavette reverse seared on the WSCG. Perfect Medium Rare The Modern Butcher
15/02/2021
Dry Brined Two Inch NY Strips Steaks from The Modern Butcher. Reverse seared on the WSCG and Shrimp cocktail for Valentine's Dinner
15/02/2021
Front Seared Berkshire Pork Chops!
07/01/2021
Chinese Chicken and Broccoli
07/01/2021
Shogayaki Ginger Pork
03/12/2020
Grilled chicken breasts. Simple but tasty!
03/12/2020
Shogayaki and Stir Fried Bok Choy. Shogayaki ginger pork is a ginger based Japanese dish, made by cooking thinly sliced pork loin, grated fresh ginger and onions together in a sweet soy based sauce. Made this with Stir Fried Bok Choy served over white rice.
27/09/2020
Bavette from The Modern Butcher
19/09/2020
Tri-Tip. It's what's for dinner.
15/09/2020
Labor Day Ribs up in Maine
12/08/2020
Smash burgers!
03/08/2020
Tri-Tip with Tomatoes and Zucchini from the garden
30/06/2020
Mixed Grill Bavette and Chimichurri Pork Sausage
07/06/2020
Spicy Korean Grilled Chicken. A super flavorful Korean-style grilled chicken recipe made with spicy gochujang, brown sugar, soy sauce, mirin, and garlic.
28/04/2020
Pork Butt pulled pork and Brazilian style pinto beans.
28/04/2020
First time cooking Picanha. If you’ve ever visited a Brazilian steakhouse, or churrascaria, you’ve likely been offered a cut of succulent, melt-in-your-mouth tender, skewered steak called picanha. Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap. Reverse seared on the Weber Summit Charcoal Grill with one piece of cherry wood. Seasoned with AP Rub. Was awesome!
27/04/2020
Pulled Pork and Pinto Beans
18/04/2020
Quarantine Chili
18/04/2020
Tr-Tip with Santa Maria Rub
18/04/2020
Bavette Steaks
20/03/2020
Teriyaki Steak
17/03/2020
Chicken and Steak Fajitas
17/03/2020
Yakitori Chicken Thighs. Boneless thighs marinated in Sake, Mirin, and Soy Sauce. Grilled over lump charcoal fire.
11/03/2020
Korean Bulgogi "fire meat", is a Korean-style grilled or stir fried dish usually made with thin, marinated slices of beef or pork. It's not spicy but has a balanced Asian BBQ sweetness. For a quick weeknight meal you can use ground beef and stir fried broccolini. Served over rice it is delicious!
07/03/2020
Sous Vide Bavette Steak rubbed with Salt Pepper Garlic seared on the Summit Charcoal grill perfect med rare.
29/02/2020
Pekin Duck breasts seared on Cast Iron over hot charcoal fire. Lightly score the skin side of the duck breast. Best when rendered skin side down until golden brown in color.
28/02/2020
Chicken Thighs using the Vortex seasoned with Garlic Jalapeno Rub!
28/02/2020
Grilled Pork Chops Korean Style
21/02/2020
Skirt Steak Fajitas
21/02/2020
Pho Ga
21/02/2020
Sous V Que 3 Inch NY Strip. NH farmed pasture raised beef.
09/01/2020
London Broil Sous Vide with Worcestershire Sauce and Santa Maria rub. Finishing sear on the Weber Summit Charcoal.
09/01/2020
Christmas Sirloin Roast slow roasted on the Weber Summit Charcoal Grill
09/01/2020
Grilled Chicken Thighs
23/11/2019
Boneless chicken thighs with Big Bob Gibson's Alabama White Sauce. Sauteed mushrooms, green beans, and a side of kimchi. First time using the Vortex. I think I like it.
22/11/2019
Bulgogi Rice Bowl with mushrooms and Broccolini
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