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**ItsAllGoneToTheDogs** · April 5, 2021, 05:54 PM

Chatting with a co-worker the other week led to this monstrosity that might be better served in Panhead Johns version of SUWYC... But, continuing the quest to smoke everything... I give you... WTF is this I dunno...

(Disclaimer, I despise the McRib... but I don't mind some of the meat MREs, the newer Fajita and Biscuits and Gravy ones are great, or at least feel that way in the sandbox. I actually used to like the Frankfurters and Omelet which were discontinued a few years after I joined. Generally though I prefer the pasta based ones)

How we start...

Deciding what to smoke I settled on the "Rib" "rice" "sauce" and the "bread" Set the MAK to smoke (180ish today) for 50ish minutes.

Mmmm, fake bone likes just like the McRib

Once done the only other item that really belonged on the plate were the spoon and the "jerky"

I could only take a single bite of each item, wife gagged on the sauce and wouldn't try anything else. Was there a smoke flavor? Yeah. Did it improve the taste? I can't give a fair answer here since I don't like the "real" product this is based on.

If I can find a Salisbury steak one I might give it another shot, otherwise I might sacrifice one of the biscuits and gravy ones I have stashed since they are all coming up on their time to rotate out of the house anyway.

**glitchy** · April 5, 2021, 06:07 PM

Finally, a good post to follow with my horrible skills and ugly dinnerware (and that’s not directed at your abilities ItsAllGoneToTheDogs but what you had to work with).

Yesterday’s strip loin roast made some of the best french dips I’ve ever had. Hand carved, reheated by tossing in a pan of Au Jus (Johnny’s Famous Foods concentrate). Served with homemade mac with Velveeta and smoked cheddar.

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**Panhead John** · April 5, 2021, 06:15 PM

Originally posted by glitchy View Post

Finally, a good post to follow with my horrible skills and ugly dinnerware .

You really should try my latest spring collection of PJ’s Plating Products. Because sales are through the roof, beware of knockoffs. It’s a well known fact that my arch nemesis, Martha herself, has tried introducing spies to my factory in Bangladesh, trying to copy my best sellers.

**HouseHomey** · April 5, 2021, 06:48 PM

Day off today. Racks cooked for tomorrow.

Riblets rubbed with pasilla molido, cumin, gran garlic and Redmond salt. Sauced with hoisin and five spice mix.

Riblets...... If you know, ya know?

**Richard Chrz** · April 5, 2021, 06:51 PM

All day red sauce and lobster ravioli.

**IdSmokeThat** · April 5, 2021, 06:57 PM

Easter Sunday was a busy one. Made a 7lb. Prime rib roast for the parents late sat night and Sunday early early am for my daughters 3rd bday made two 7 lb pork butts. One was seasoned with meatheads Memphis dust the other with tuffy stones recipe. Both were hits but had no leftover meathead recipe. I had a label on the tuffy recipe because of the wife that said hot-ish and halfway though an 18 pack of beer decided to pin it on my shirt and walk around with it. Obviously not many pics but had a great cook and great time. Thank you all for your recipes and comments I appreciate it!

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**Berner9** · April 5, 2021, 07:13 PM

a 45 day dry age and a Buffalo ribeye

**rgriffeath** · April 5, 2021, 07:14 PM

48-Hour Dry Brined Prime Ribeye Steaks finished with Confit Garlic and Garlic Butter ðŸ¥©

Paired with a 2017 Courtney Benham Cabernet Sauvignon

(Reverse sear with the cold grate technique)ï¿¼

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**Dewesq55** · April 5, 2021, 07:25 PM

Hot "fatty" pastrami on (unseeded) rye with Kosciusko spicy brown deli mustard. This was f@#king AH-MAY-ZING, if I do say so myself.

**JakeT** · April 5, 2021, 08:20 PM

Stuffed poblano peppers. Got a few packages from a buddy of mine with local Napa ground beef. Delish!

**Attjack** · April 5, 2021, 08:34 PM

Grilled potato salad and hatch chili brats.

**surfdog** · April 5, 2021, 08:51 PM

"Greek" pork chops...stuffed with feta and some Greek inspired herbs.

**Ernest** · April 5, 2021, 11:43 PM

Teriyaki action

**MrSkimo** · April 6, 2021, 01:56 AM

A little late...SNF bone-in half ham. Twice smoked recipe including apricot glaze. Pellet grill. I cheated and used a Searzall to finish and caramelize the glaze. Delish!

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