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**glitchy** · March 23, 2021, 12:22 PM

There are a lot of things less healthy than midwest style made with lean ground beef. However, I’m pretty sure that doesn’t not apply to this.

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**mgaretz** · March 23, 2021, 01:29 PM

Some of you may know that I am commuting between SoCal and NoCal to take care of my aging dad, and since the consensus seems to be there is no good Q down there, I made some Blasphemy Ribs that I have vacuum packed and froze to take down with me later in the week. Here's a pick of half of them packaged before going into the freezer. Large amounts of willpower required not to sample one!

**Richard Chrz** · March 23, 2021, 05:11 PM

Leftover fire cooked pork steaks. .. means ramen,

**Blues1** · March 23, 2021, 05:41 PM

Did a tri tip today along with Brussel sprouts. Had the room and did some almonds for munching later.

**RonB** · March 23, 2021, 07:17 PM

Had some chops I needed to cook, but wound up freezing one because my wife decided she didn't want one. Sides were Brussels sprouts and a potato pancake. The chop was just slightly pink inside and very juicy. Sprouts were done early and I snacked on them while finishing the rest...

**IdSmokeThat** · March 23, 2021, 10:05 PM

First time reverse searing some ribeyes. Thank you for the advise! Ended up amazing

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**Ernest** · March 23, 2021, 10:54 PM

Salmon, leftover rice turned into Spanish rice, mango salsa is always great with seafood.

**BradNorthGA** · March 24, 2021, 03:25 AM

Made some ribs that my parents bought and we all had them together yesterday. They were fantastic, the meat pulled completely off the bone

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**JakeT** · March 24, 2021, 06:40 AM

Last night was burger night...unfortunately I didn’t get a pic of the finished product. But man that was a good burger!

**jumbo7676** · March 24, 2021, 07:44 AM

Finally got to use the new (to me) Weber 26. Korean short ribs, all beef polish sausage, chicken thighs, asparagus. Some coleslaw to round things out.

**Troutman** · March 24, 2021, 08:42 AM

As an homage to those great New Orleans dishes, I did my interpretation of Oyster Stuffed Whole Flounder in Sauce Piquante. The flounder with my standard oyster breaded stuffing of all cavities, was hot smoked at 350* using some cherry wood for color and a kiss of sweetness.

The sauce piquante is a classic butter/wine/tomato combo that typically looks more like a marinara than I wanted. With the addition of jalapeno pepper and cayenne I got the heat level I needed, but I kept the tomatoes as chunky instead of more sauce like to not hide, but complement the delicate taste of the fish. The sauce was cooked separate on the stove and added to the fish after plating.

I look forward to refining this recipe, but at this point am well pleased with the result. Classic dishes with a kiss of bbq smoke is something I really enjoy doing.