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**Elton's BBQ** · May 14, 2021, 02:09 AM

Porkchops on the gasser..

**smokin fool** · May 14, 2021, 10:44 AM

Not for tonight but have some chicken thighs marinating in Graces jerk marinade with 2 tsp paprika and 1tsp garlic powder for the BKK tomorrow
Its gunna be good

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**Novalith** · May 14, 2021, 01:19 PM

I'm currently working on my first ever attempt at smoking any meat, making some pulled pork using Memphis Dust as the rub! Got started around 6am, currently 3:15 and sitting at 180° internal temp

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**JakeT** · May 14, 2021, 03:41 PM

We had some New Yorks last night. I let it realllly come to room temperature, put it in a cold cast iron pan, then cranked it. It was a technique I'd read about recently and wanted to give it a shot. I also did not season them until I removed them from the pan at 125* IT. Salt & Pepper to keep it simple. While resting I made a quick pan sauce with cognac, white wine, a touch of flour and some chicken stock. Ooooooooh man were these good. Fun to try a new technique as well!

**pkadare** · May 14, 2021, 04:04 PM

Red Miso - Ginger Baked Trout with Baby Bok Choy and Edamme & Cauliflower Rice. Outstanding.

**Michael_in_TX** · May 14, 2021, 04:51 PM

Oh look, shrimp!

(Served on the official Panhead John plateware from HEB.)

(I am so going to miss making this for lunch every other day when we go back to a normal in-person Fall semester.)

Old Bay'ed shrimp with spicy cocktail sauce.

**Richard Chrz** · May 14, 2021, 05:33 PM

I did not make myself dinner, yet, I did get hired to smoke 2 shoulders for a friends family picnic. first time doing bone removed butts. Had to truss them, had it been mine, I would have removed so much of the poorly butchered meat.

**ComfortablyNumb** · May 14, 2021, 05:55 PM

Not fancy by Pit standards, but high on the fancy list around my digs. Pork burger seasoned with sage, thyme, fennel, salt, and pepper, topped with a couple slices of mozzarella and fresh basil leaf. Sides were zucchini along with morel mushrooms and onions. All cooked on the Blackstone.

**Canadiansmokesman** · May 14, 2021, 06:01 PM

Smoked pork tenderloin

With a blend of salt,smoked paprika,cayenne,onion,garlic,tumeric and pinch of cinnamon😎

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**Michael_in_TX** · May 14, 2021, 06:46 PM

Wow, every-so-often you come across a dish that absolutely exceeds your expectations. I am not a big fan of pork tenderloins. While I appreciate how fast they cook (~1 hr at 350ish), I find the taste extremely neutral and it usually just doesn't do it for me.

So I've been looking for a tenderloin recipe that would really be something different. And that is when I stumbled upon our own @Henrik's Stuffed Pork Tenderloin (https://www.youtube.com/watch?v=ZatJfl2LbUY).

This is ridiculously good. It's a tenderloin stuffed with blue cheese and applesauce and wrapped in bacon. I was really shocked at how well the applesauce and blue cheese complemented each other. Wow. So good!

Here they are after the stuffing and wrapping. One has blue cheese and the other has fresh mozzarella as my wife does not like blue cheese. (The mozzarella one turned out good as well.) Rub is Killer Hog's the BBQ Rub.

I'm still astonished at how far I've come in BBQing. Setting up the Weber Kettle with the SnS to hit 350 was a breeze. Two years ago I'd be adjusting the vents every time it moved a degree. Now I just let it roll. It was 350 +/- 15 the entire hour-long cook.

Cooking indirect with cherrywood chunks, pulled at 140 internal, rested for five minutes.

There are several things I want to do differently next time. First, I want to cut a deeper/larger pocket so I can get more cheese and applesauce in there. (This is the mozzarella one, which was smaller; the blue cheese one did have a larger pocket.) Also, while the bacon crisped up perfectly on the outside, it was still a little underdone, especially in places in which the strips overlapped, and on the bottom of the tenderloins. I should have done what Henrik does in his video, which is sear the tenderloin a bit directly over the hot coals.

(Also, look! I remembered to take off the strings. I have a really bad habit of forgetting that.)

Here's the blue cheese one, which is larger and you can see I got more cheese and applesauce in there. Also, no one would accuse this dish of being dry!

Messy, but good. The blue cheese when it melts/dissolves into the applesauce creates a built-in sauce that is so, so good.

So there you have it! Not your everyday pork tenderloin. I will definitely be making this again with some tweaks.

**Jkam** · May 14, 2021, 07:39 PM

My first ever try at competition style BBQ chicken thighs. The first 45 minutes was on my Pit Barrel for smoke and then moved to my Weber Spirit II to finish.

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**RonB** · May 14, 2021, 07:50 PM

Beef stir fry tonight. Not my best effort, but still pretty good. My Wife liked it, and that's what counts...

Someone snuck in there and filled their plate before I could get a photo.