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**Attjack** · July 11, 2021, 08:12 PM

Grilled chicken, grilled zucchini roll-ups, fruit and a garden salad.

**Ernest** · July 11, 2021, 08:16 PM

**dwlacroix** · July 11, 2021, 08:27 PM

A week late, but my annual July 4 Christmas fruitcake bake. Alton Brown's Free Range Fruitcake recipe slightly modified - don't care for nuts so I add pineapple. Use the same total amount of fruit but different proportions.

Lots of zest

Fruit macerating in rum

The fruit cooking with the spices smells wonderful

Post bake

Wrapped in brandy soaked cheesecloth

All six double bagged

Boxed till December. Will turn every two weeks and add more brandy in late September

**Waiting for the Worms** · July 11, 2021, 08:35 PM

Aww crap on a cracker. I get the the cursed first post after Ernest.
Edit: Saved by dwlacroix You are my new best friend!
Tonight was leg o' lamb on the WSM. Rub was SPG with rosemary, and just a pinch of red pepper flake.

Set the WSM up with Kingsford Pro, and a few pieces of pecan.

Cooking temp was set for 300 degrees and the Fireboard/Pit viper held things rock steady.

Pulled it at 135 and let it rest while I finished up pan trying the taters.

**IdSmokeThat** · July 11, 2021, 10:12 PM

So I did something a little different with these ribs. I mixed memphis dust with tuffy stones cold chili rub that I had left over from a previous pork butt. Finished it off with some bone suckin sauce. Ended up being the best ribs I've ever made. Great bark and great texture. I have a neighbor in his teens who's dad has made many questionable choices lately and I've always given him bbq. He agreed after many oh my gods that this was my best rack of ribs hes ever had. Best part is this is the most minimal effort I've put into making ribs. Learned something today!

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**Dr. Pepper** · July 11, 2021, 11:29 PM

Repeat of our brown-butter & sage egg-tagliatelle. Also a kale/arugula/pear/cambazola salad with olive oil/lemon dressing. But, no photos of the salad, so it didn't happen, right?

That magical moment when the butter proteins turn a perfect chestnut brown! Remove from the burner, throw your chopped fresh sage in, watch the leaves fry. Then add your al dente pasta, stir, add some starchy water, stir vigorously to emulsify. Add fresh ground black pepper, and grate some parmigiana or pecorino romano on top. (We prefer the sharpness and saltiness of the pecorino.)

Really a very simple dish. Real food. Gotta love those Italians.

**SheilaAnn** · July 12, 2021, 12:27 AM

Originally posted by new2smoking View Post

Repeat of our brown-butter & sage egg-tagliatelle. Also a kale/arugula/pear/cambazola salad with olive oil/lemon dressing. But, no photos of the salad, so it didn't happen, right?

That magical moment when the butter proteins turn a perfect chestnut brown. Throw your chopped fresh sage in, watch the leaves fry. Then add your al dente pasta, stir, add some starchy water, stir vigorously, ground fresh black pepper, and grate some parmigiana or pecorino romano on top. (We prefer the sharpness and saltiness of the pecorino.)

Really a very simple dish. Real food. Gotta love those Italians.

yeah, because you said kale. 🤣🤣🤣 JK
we have so much kale from CSA, I’m over kale!

however, the pasta looks amaze-b@lls!

**jfmorris** · July 12, 2021, 09:17 AM

My only cook of the weekend was a Friday night grilling session on the SNS Deluxe Kamado, and being lazy, I just lit the coals that were down in the bottom already from a prior cook, and grabbed the Grillgrate set from my Performer. Meal consisted of grilled corn, grilled artichokes, and 4 pork steaks seasoned (and dry brined) with Hank's KC Royale... I pretty much put everything on once the grill hit about 400 on the dome thermometer, and pulled as soon as the pork hit 145F. Also the first time I thought to use my DNG as a tray to haul the food back into the house with, believe it or not! I didn't grill again all weekend as this was Saturday lunch, and it was raining like crazy Saturday and Sunday evening...

**MarkN** · July 12, 2021, 10:15 AM

Tried smoking a duck in my PBC this past weekend. It was my son's birthday and he and his wife and I did some traveling to Beijing a few years back so I thought I would see how close I could come to "Peking Duck" for him.

I used the prep per the AmazingRibs.com Grill Roasted Peking Duck Recipe and the smoking per Steve Raichlen's video on the PBC website (although I used the Turkey Hanger instead of the hooks). I am pleased to say it turned out pretty well.

**Attjack** · July 12, 2021, 12:57 PM

Breakfast hash.

**BradNorthGA** · July 12, 2021, 02:12 PM

Made a big ol' cast iron deep dish pizza in the Big Green Egg this weekend. We took more photos of it after this but unfortunately all but these pictures were ruined because some sauce got smeared on the camera lens

The thing on the table that looks like a measuring cup with a honeycomb seeping honey inside it, is actually a honeycomb inside of a measuring cup. My wife took some the first honey out of our beehives this year, a bit of a sneak peek at our harvest and a chance to taste the honey early

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**Hulagn1971** · July 12, 2021, 02:57 PM

Cooked up some picanha on the parrilla for Sunday dinner with the family. It was quite delicious. Use mesquite and hickory woods to burn down to coals then shoveled them under the grate. Purchased the meat from Wild Fork Foods. Bought the choice grade Black Angus and it weighed a little over 3lbs total. Sliced it into steaks then speared it and plopped on the grill. Served with grilled corn and a caprese salad. Seasoned lightly with kosher salt prior and finished with Maldon salt flakes at the table.

**Jim White** · July 12, 2021, 05:39 PM

Cooked up my last half pound of Rancho Gordo Ayocote Negro beans with some smoked sausage. This is one of those dishes where I was just free-forming it in the kitchen and then decided I wish I had paid more attention to what I was doing because this turned out good enough to want to repeat.

Anyway, I think there was about three quarters of a pound of smoked sausage from the UF Meat Market, which was cooked up with an onion. Pot was deglazed with about 3/4 cup of cheap dark red wine and lots of chicken broth. Beans were added and boiled 5 minutes. Down to simmer with some hot Mexican chili powder, bay leaves, some Worcestershire Sauce and a can of tomatoes. Enjoyed with a little sour cream and some bread.