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**theroc** · January 16, 2022, 09:32 PM

Cioppino with Sitka pacific cod, sablefish, and halibut. Threw in some bay scallops for good measure.

**Red Man** · January 16, 2022, 09:41 PM

Cooked a Click Akaushi tri tip on the performer with B&B briquettes and some red oak. Didn’t manage any plated pics but it was served with board sauce and air fryer potatoes.

**mnavarre** · January 16, 2022, 10:29 PM

Had a three bone rack of back ribs I took off a roast, so rubbed with Bonafide and on to the PBJr. with a few chunks of pecan.

A bit over three hours they probed tender, so they got wrapped in pink paper with tallow for a cambro hold.

Yeah.

I ate one, and I feel like I swallowed a bowling ball. So damn good, though.

**Michael_in_TX** · January 16, 2022, 11:31 PM

...and Part II.

Stew from last night (which was amazing!) dumped into a 12" cast iron skillet, covered with puff pastry, and cooked for 30 minutes at 400 F.

Heavenly.

**Starsky** · January 17, 2022, 06:42 AM

Last Friday I was a little rushed for dinner, so I made chicken thighs seasoned with Ajika seasoning plus a little smoked paprika for some color served over Cous Cous. Next time I'm going to make this on the Weber. I think the smoke will add another depth of flavor. Sunday, I had the day off so Pork Butt it is!

**Polarbear777** · January 17, 2022, 07:08 AM

10 lbs net. Cue Aaron Copeland theme..

**Attjack** · January 17, 2022, 11:56 AM

Hatch chili brats on the beach.

**Troutman** · January 17, 2022, 01:03 PM

Bronto Beef Rib Pastrami

Okay ladies and gentlemen, boys and girls, I have topped even my own top pastrami cook. After having done a superb job of corning then making pastrami out of a Wagyu flat a couple of weeks ago, I pulled a giant 3 bone bronto beef rib from my freezer and stuck it into a corning solution for one week. I've done this before with good results but this particular plate was huge and had lots of fat so I new it would be better. And boy was it.

Did 7 days in corning solution via the Meathead recipe, rinsed over night to get rid of excess salt, bagged and sous vided at 160*F for 30 hours, plunged into ice water and refrigerated for a couple of days until this weekend, then smoked until the internal got up into the mid 130*F range and established a nice bark. It probed so soft that it was literally like warm butter, it was barely holding it's shape.

Pastrami has taken on a whole new dimension in the Troutman house, almost a religious experience, I have bowed the knee

This may be the single most delicious piece of meat I have ever cooked, no lie !!!

**CaptainMike** · January 17, 2022, 01:10 PM

Yesterday's pork steak a la Malcolm Reed (courtesy of DavidNorcross ) These were fantastic, and, as Troutman opined, this will likely be my preferred method over pulled pork. I didn't get a shot of the plated steaks, but this is Show Us What You're Cooking not Show Us What You're Eating (I did include a pic of this morning's brunch using some of the leftovers). This is a great recipe: Grilled Pork Steaks Recipe with Vinegar Sauce Glaze I also used some apple chunks pruned from one of our trees that give a wonderful smoke flavor. Certainly not the best pics, but we were in a hurry to start noshing!

**JCBBQ** · January 17, 2022, 05:05 PM

Chicken strips. Used Hardcore Carnivore Red for the first time. Decent amount of spice, a tad too much salt but very good.

**STEbbq** · January 17, 2022, 05:30 PM

British fish and chips! Guinness batter and twice fried chips. Very happy!

Attached Files

**Michael_in_TX** · January 17, 2022, 06:07 PM

I've wanted to do smoked beef jerky, but never could get either of my charcoal grills to hold a low-enough temp. Well, now that I have a pellet grill, I went and gave it a go. Making jerky is ridiculously simple. I took a 2.5 lb eye of round roast and sliced it thin.

I then marinated the slices overnight in soy sauce, Worcestershire sauce, honey, salt, pepper, garlic and onion power, and ancho chili powder.

I smoked them at 200 F for about two hours. Some of the pieces were ready before others as I wasn't as consistent in my slicing as I would have liked.

For my first run at this, the jerky turned out pretty good. Kinda a standard jerky flavor, if you will (which is what Grilla calls this marinade).

I definitely will make this again and I'm already looking for some more bolder marinades.

**Richard Chrz** · January 17, 2022, 07:19 PM

Left over chuck roast from last night, for ramen tonight.

**Oakgrovebacon** · January 17, 2022, 07:46 PM

Mid winter BLT- my wife has been tending a tomato plant in a pot by our patio door. Picked the 1st ripe one today, home cured bacon and lettuce from her Aero-Garden. Cold outside but had a midsummer meal.