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**Jerod Broussard** · December 17, 2021, 11:59 PM

Richard's sausage broiled with a little Fuego on top to spice things up.

**theroc** · December 18, 2021, 03:37 PM

Peruvian chicken with roasted cauliflower, sweet potatoes, red onions, and arugula.

**Santamarina** · December 18, 2021, 04:21 PM

Couldn’t add more to my last post…

Pulled the brisket off the pit at 4am. Seven hours in the pit. IT 170°F - just came out of the stall. Wrapped it in butcher paper and tossed it in the oven to finish while I showered and slept for a few hours.

I would’ve liked to do another hour before wrapping to get the bark a little darker, but I was out of cut wood and freezing my tail off as it dipped below 32°F.

I will try to remember to take pics when it’s time to slice…

**Baltimorelger** · December 18, 2021, 06:13 PM

Fired up my new BBQ26S tonight and made some incredible chicken. I can’t even begin to describe how incredible this thing is and am so pumped to keep playing with it.

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**BFlynn** · December 18, 2021, 06:15 PM

Just a burger - cheddar and jalapeno

Not the best burger on this board. But i think the best that can be done with 93% lean beef

**wrgilb** · December 18, 2021, 06:42 PM

**theroc** · December 18, 2021, 09:47 PM

Dry-brined two porterhouse pork chops. Grilled over a live oak fire on the Buckaroo. Served with farro and vegetables.

**Dtax** · December 19, 2021, 07:12 AM

Smoked some Pork Wings from Porter Road. Dry rubbed and then glazed in Captain Rodney’s. Very tasty.

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**DaveD** · December 19, 2021, 07:44 AM

We had our splendid next-door neighbors over yesterday for a pre-holiday feast before they head down to their kids' for the holidays. My first rack of dino ribs, a 7-lb, 3-bone slab, and they came out incredibly well, melt in your mouth, exploding with flavor. Full step by step in this thread: https://pitmaster.amazingribs.com/fo...irst-dino-rack

Edit: Forgot to mention temperature! First hour on my Pit Boss vertical p-smoker's "smoke" setting, with temps in the 110s F, then 250-275 the rest of the way.

They took a bit under 9 hours, followed by a little under two hours resting wrapped in butcher paper in a faux cambro. My lovely bride prepared some roasted red taters & onions, sauteed some shrooms & O's, and whipped up some Cheddar Bay biscuits from a Red Lobster mix, and those sides all rocked. Everybody cleaned their plate!

Here are some highlights.

**Soonerpop** · December 19, 2021, 10:55 AM

So, the grandkids are ver for our annual cookie decorating—go see the lights in HighlandPark--and other festive things sleepover weekend. Here’s the result of our efforts:

So, this morning I made these always-requested smoked bacon-wrapped donut holes. Mighty, mighty good.

**tamidw** · December 19, 2021, 01:13 PM

Went to a friends for a Christmas party yesterday. I made the bacon wrapped chicken burnt ends, armadillo eggs, and scotch eggs. All were a hit and devoured. I made the seasoning in the bacon wrapped chicken post for the chicken and left overs so I coated the sausage of the eggs I made with the remainder. On the chicken, the heat of the cayenne doesn’t come out so much, but on the sausage it does!

chicken prepped and onto the smoker

scotch and armadillo eggs prepped and ready

chicken into the hot tub soak

Eggs onto the smoker

Finished chicken and eggs

**glitchy** · December 19, 2021, 01:50 PM

Not from the grill, but the wife wanted beef stew. I decided since polenta keeps showing up everywhere I turn and have never had it, I’d make stew and polenta.

Polenta was STCG’s recipe from the Osso bucco the other day with 1/2 chicken broth for the liquid and a little fresh Parmigiana Reggiano added. The stew was Instant Pot’s recipe with a couple stocks of celery added along with a touch of thyme and garlic.

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**dtresca** · December 19, 2021, 03:04 PM

Family asked for Sunday gravy!

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**ComfortablyNumb** · December 19, 2021, 03:30 PM

Yeah, I know. another CN breakfast shot. In my defense it is my favourite meal. Anyway, something a litle different this morning, a kielbasa from Costco and some grilled onions. New too is home baked sourdough bread. One of my egg customers gave Mrs CN her starter and it has spurred her on to making bread. Hope it lasts!

Over easy eggs on a bed of fried potatoes, sausage with onions, toast with strawberry jam.

**STEbbq** · December 19, 2021, 05:20 PM

Click Akaushi wagyu brisket turned into pastrami. This is the point and the flat has been saved for leftovers. Knocked it out of the park. This is what good eating is!

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