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**Panhead John** · September 30, 2021, 08:05 AM

Reverse seared a ribeye last night using Meatheads new Red Meat Rub. Been doing them for a while with my Vortex, it’s a searing machine. And I can vouch for Meatheads new rub. It’s very tasty and has a unique flavor, unlike any I’ve tried before. And I mean that in a good way!

**Starsky** · September 30, 2021, 09:48 AM

So it's wednesday night and I'm like IDK feelin' a little bored so let's burger experiment. Trying to watch the carbs so I just used two big lettuce leaves, laid down a schmear of peanut butter, an 80/20 burger topped with a pan fried cheese skirt, Dukes mayonnaise , tomato, caramelized onions, homemade chili, an egg over easy and a touch of Cholula green pepper hot sauce. Not bad

**smokin fool** · September 30, 2021, 11:45 AM

Undecided whether this will be pork roast or pulled pork after technical problems plagued this morning cook
Anyway got lotsa gravy around, gravy is like ice cream fixes darn near everything

Attached Files

**RichieB** · September 30, 2021, 03:36 PM

Took the 1st stab at Kaiser rolls. Turned out good. I left them in oven a couple minutes too long. Crust should be soft. This a bit hard. Taste great as was the texture inside.

Turkey with mayo.

**SammyJ** · September 30, 2021, 04:19 PM

Spatchcock on my Yoder

**Richard Chrz** · September 30, 2021, 05:44 PM

Braised short ribs in a gravy of hand crushed San Marzanos, red wine, fish sauce , garlic, short rib drippings, onion, seasoned with oregano, salt, pepper….;

**Michael_in_TX** · September 30, 2021, 06:29 PM

Oh look, tacos.

This is becoming one of my most favorite things to cook -- quick weeknight street tacos: skirt steak marinated for four hours in equal parts oil (I use canola), soy sauce, lime juice, 1/2 tsp chili powder, and 1/2 tsp cumin.

Cooked over a 450-500 F cast iron skillet for 2.5 minutes a side, then flipped 30 seconds a side until internal temp is 135-140 F (I have found you want to cook skirt higher than you would a ribeye; medium is best.....skirt needs all the tenderness help it can get!).

Then, cubed as thinly as practical, dumped into warmed corn tortillas, topped with onion or pico, and copious amounts of cilantro. Finished with a generous squeeze of fresh lime. (Bonus shot: toasted flour tortillas as well that I had to use up.)

I miss my shrimp, though.....shrimp tacos are on deck!!

**Slieb845** · September 30, 2021, 07:27 PM

Homemade chicken pot pie cooked on the kamado

**MAE247** · September 30, 2021, 08:32 PM

First spatchcock chicken on the Traeger. Was always worried about rubbery skin but learned that was a stupid fear.

ran at 180 for 1 1/2 hours than up to 375 for 1 1/2 hours.

Did not have an actual chicken rub laying around so I broke down and used Traegers chicken rub and added pepper.

Turned out darn good and had real crispy skin as well!

Attached Files

**treesmacker** · September 30, 2021, 09:18 PM

Chops... on the gasser - outdoors at the RV....

**SheilaAnn** · September 30, 2021, 11:18 PM

"Blackened" coho salmon from Sitka. Mashed, though not as refined as Richard Chrz Sautéed spinach. Fresh chives are on the mashed, so you can’t see the melted butter pool.
and yes, that golden reflection is my glass of Pinot Grigio.

**Henrik** · October 1, 2021, 10:54 AM

Found a new meat supplier in Stockholm. Bought a veal tri tip from Holland. Veal-ly good 😂

Did a custom coffee / black pepper rub, and front seared it to 52 deg C. Dang good.

**Richard Chrz** · October 1, 2021, 12:09 PM

Oktoberfest weekend here, so I decided to make pretzels for first time. The soft pretzel flavor is there. Keeping the pretzel shape into the boiling water is a different step that I need to figure out.

also enjoyed a Marzen style lager and one of my home brew Hefeweizen’s in honor of the 11 am tapping of the golden keg downtown.

**Skip** · October 1, 2021, 12:37 PM

Sweet and Sour Chicken Stir Fry for lunch today. I finally remembered to take a picture of the BGE in action. Liking to
use that BGE and Wok combination!