Meathead 's crab cakes with rosemary aioli served with green beans and baked potato. Had an opportunity to get some fresh lump crab meat. Really good. This recipe is my go to. Amazing. All.cooked on my new Grilla Primate.
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Looks great David!
There's no Fresh Crab Meat here. 
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Oh, Skip I'm certain that some folks in Minnesota have crabs! (You can trust me, I'm a doctor. 😬) -
I’ll bet they’re not near as big as the crabs in Texas.
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Beef short ribs with BBBR. Wrapped and put in cooler to rest for an hour before dinner. Served with a Caprese salad made with tomatoes and basil from our garden and some baked beans.
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Several years ago we went to my Nieces Wedding in Oregon and with a little time to kill we went to a Winery where we were served Dates stuffed with Goat Cheese, Wrapped with Bacon and Baked Crispy. They were Great! So today I made pizza. A Forkish Crust, Olive Oil, Bacon, Onion, Dates, and Goat Cheese. There was also a Balsamic Glaze (not pictured)served on the side which IMO pushed it up a notch! Grilled on the BGE with pizza stone.Comment
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Nice pizza, Skip The combination of sweet and savory and fire and yeast is pretty awesome!
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Wife and I went over to my parents house to eat with them tonight, it was requested that I again bring some smoked chicken wings. Also did some corn
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SnS Grilled Swordfish, Sweet Potato with Creamy Basil, Tarragon, Lemon and Mushroom Sauce with Speckles of Habanero from the Garden.Steamed Artichoke on the Side.
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I've been growin' corn for close to 40 years, and I never had a total failure to germinate - until this year.
I'm gonna claim it's bad seed, (insert joke here...). So I had to replant and that meant I picked corn for the first time this year today. I made some Vortex chicken breasts and some Brussels sprouts to accompany the corn. 
And I made a loaf of sandwich bread today too.
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I haven’t done a pork loin in a while and Kroger’s had some nice ones on sale last week. After marinating it in Good Seasons Italian Dressing for several hours, I wrapped the loin in bacon after stuffing it with sliced jalapeños and cream cheese. It was liberally dusted with Tony’s inside and out. I was in the mood for something different, so I grilled it between the baskets with several chunks of mesquite instead of my usual hickory.
I also did some yellow rice and spiced it up with sautéed onions, bell pepper and baby Bella mushrooms. Both of my supermodel girlfriends agreed it was the best pork loin they’ve ever had.
To be continued…..
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So, Panhead John , your super model girl friends really loved your loins. Why am I not surprised!
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Made some flank steak for tacos tonight. Rubbed the flank with Meat Church Holy Voodoo. Then made up my Chimichurri, along with black beans and dirty rice. No photos of plated dinner, but this flank was nearly perfect! Really enjoy the Holy Voodoo stuff for a lot of different meats.
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The world's smallest brisket? We had a 1.8 lb brisket from a bulk beef purchase a while back. Never quite sure what to do with it. Didn't think it would hold up to a long slow cook so decided to try SVQ. 36 hrs @ 131 F. Cooled it down over night. Rubbed with Hanks Bonafide, then 2 hrs at 240 F on the smoke vault with post oak. Came out fantastic! Served with a slice of flyingpiglet 's tomato galette.
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My absolute favorite food...... Samosas, just a hint of heat, packed with ground beef, "curry powder". I put that quotation marks because there is no such thing....
Washed down with a cold Modelo Especial.....
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Have you ever made Bolivian Salteñas? They’re similar to almost every other culture that has a meat packed pastry of sorts but entirely unique. I’ve been a few times to Cochabamba visiting family and I’m here to tell ya…they’re darn tasty. Might be a fun thing to try for a chef of your skill! I’m too intimidated to try so far haha
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For my last pellet grill cook I smoked some dogs.
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My daughter wanted Pierogies for her birthday dinner. Made four dozen potato/cheese and a dozen with kraut all mixed with plenty of caramelized onions. Only a few stragglers left remaining afterwards.
Of course, I forgot to snap a photo of them cooked....
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Sometimes you feel like a salad... Island Pork Tenderloin Salad to be precise. Jim White here at the Pit turned me onto this recipe, and I'll tell you - its one of the tastier things to do with a pork tenderloin, even if you don't put it on top of the salad! The cinnamon and other spices give the pork a great flavor, as does the sweet yet spicy glaze.
https://www.epicurious.com/recipes/f...n-salad-108103
Last edited by jfmorris; August 30, 2021, 10:27 AM. Reason: Credit to Jim White as source of this recipe.Comment
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