Bonus cooking thoughts

April 2026 Threw 2 shoulders in the Traegar this morning. This time I didn’t put much thought into the seasonings, we’ll see how they turn out. Hot Honey Ham + Perfect Pork (festival) + Jack Daniels on both but was light on the Hot Honey Ham Pellets: Signature again Prediction: this will be just like the June note that I didn’t read before prepping the meat but sounds like I by default did the same thing with the seasonings I had and now I have high expectations for dinner! Results: as expected, a little dry due to my laziness, but the rubs came out great! Missing my Holy Gospel from Meat Church though June 26 2025 I smoked 2 pork shoulders Heavy application of Jack Daniels default pork rub + Meat Church’s the Holy Gospel Hot Honey Ham + Perfect Pork (festival) They smoked with Traegar’s Signature pellets at 250 until internal temp of 205, then they rest covered for a few hours, then tear apart… overall rating: The Hot Honey Ham + Perfect Pork tasted great. It was not that spicy at all…

I could’ve sworn I had a chili list going but alas… 2025-10-04 2 lbs ground beef 1 big can of pinto beans 3 small cans of black beans 3 cans diced tomatoes 2 onions diced This is last minute chili for church pot-luck… poor planning I browned the meat and seasoned similar to how I might for tacos, but lighter on cumin and added chili powder. Dumped the browned meant, tomtoes, and beans into crock pot. Seasoned with a healthy amount of garlic powder, chili powder, cumin, and salt. Browned the onions, and dumped in. Let stew for a few hours. Eat. Review # 1 bowl was great. The yellow onion still seem to add a little bit of heat, maybe could’ve sauteed them longer

It occured to me that this is my blog… I can write about whatever the heck I want! May 2025 # Made 2 quesos very similar - they consisted of: 1.5 lbs ground beef 2 lbs Velveeta (queso blanco or original) ~ 0.75 lbs Pepper Jack ~ 0.75 lbs Chedder 16 oz diced tomatoes 8 oz diced chilis 6 oz. jar of sliced jalepenos (for the queso blanco) I basically browned the meat, and combined everything in a foil pan and smoked for an hour or 2, stirring regularly. The Queso Blanco one was a little runnier, no doubt due to the added jalepenos. Both queso’s turned out pretty good but could definitely use a lot more heat. I seasoned the meat with some salt, pepper, garlic, onion powder, cumin. We could add jalepenos to regular queso for the flavor since there was almost no heat, and then add serrano or something to the queso blanco to turn the heat up next time. Stay tuned to this post somehow for the next update! Q: How to start a series? Q: Does RSS update if a post is updated?