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**RichieB** · February 6, 2022, 07:49 PM

I know I've posted this before. It is one of my favorite seafood cooks. Plus we have new folks. I encourage you to do this, unless you have shellfish allergies..
Shrimp Scampi over spaghetti.

Should have included the recipe.

Shrimp Scampi Recipe | Pasquale Sciarappa Recipes

http://orsararecipes.net/shrimp-scampi-recipe

A delicious shrimp scampi recipe to enjoy with your family. Can be served over pasta as well!

**Attjack** · February 6, 2022, 09:07 PM

I found some lamb in the freezer.

**glitchy** · February 6, 2022, 09:38 PM

Tex Mex Meatballs on the MAK.

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**mnavarre** · February 6, 2022, 10:59 PM

Found a store bought corned beef point lurking in the bottom of the beer fridge freezer, and I needed the space, so pastrami it is.

About 5 hours in, just before wrapping.

Finished product. Really, really good. I used a no salt Montreal steak rub rather than the pastrami rub.

**smokin fool** · February 7, 2022, 08:11 AM

Asst cook hound Rey would rather roll in the snow than help....goofy woofy
Two pork butts this morning, smoking with a mustard slather, my dry rub and if you all know me the usual coupla shakes of Hogwaller
Smoking on Fogo lump, last of that bag today🥺, two handfuls of maple chips and three cherry wood chunks
Hoping the Keg will run 280, not a bad day -6 or so clearing and little or no wind
Updates to follow

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**Troutman** · February 7, 2022, 08:54 AM

Thinking about changing my name from Troutman to Pastrami-man. I've made pastrami from sirloin, short rib, bronto rib, brisket and now chuck. I took an HEB American Wagyu chuck roll roast, corned it, put it in a sous vide bath at 135*F for 28 hours, ice bathed and refrigerated then smoked it into pastrami this weekend. Just can't get enough of that Sugar Crisp, keeps me goin' strong ....!!!

**TripleB** · February 7, 2022, 11:53 AM

Outside last night doing a little Chicken Stir-Fry on my plow-disk. Love this little disc I got for Christmas from mnavarre. Used homemade teriyaki sauce. Came out really, really good.

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**holehogg** · February 7, 2022, 12:16 PM

Finished the second last step of making bacon. Used the remainder of the coals to reverse sear some sirloin steaks. I never have a sauce on my steaks but always make for the others who insist. I had on mine tonight.

**Dr. Pepper** · February 7, 2022, 12:43 PM

IBERICAN ST. LOUIS RIBS (Lessons learned.)
Finally defrosted one of my Marx Foods Iberican racks. Was rushing around, trying to make barelfly 's Adovada pork, KBQ-ing the ribs, and why not throw another small pork shoulder into the KBQ, as long as it's fired up.

I had used S&P, then when I had the jar of Henrik 's pork rub in my hand from the shoulder, I sprinkled a little on the ribs.

Doing so much at once, with my spouse of 41 years warning me of her impending migraine from not eating, I didn't put an air probe in the KBQ, just left it where it was last time (but maybe I had bumped the dial?) After 2 hours the ribs looked crisped. At this point, I wanted to know why they had cooked so hot, and put the probe in the cook box: 310⁰F. Oops.

Conclusion: Too salty. There's not much meat on these, so the surface to volume ratio is high. And, overcooked. BUT: tasty! The meat, what little there was, is delicious. And, I stripped clean each bone, both my wife's and mine. The slight sweetness from Hank's rub was perfect.

Next time: 250⁰ for 90 minutes. Hank's rub only, on one side only.

**smokin fool** · February 7, 2022, 01:33 PM

5 1/2 hour in
inside meat temp at 180
crutching with Kilkenny ale

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**Panhead John** · February 7, 2022, 04:17 PM

Had one steak, ribeye, left in the freezer so I went ahead and cooked it last night. I was going back and forth between doing a reverse sear or a blackened ribeye in the CI. Due to the fact we had mind numbingly cold temps yesterday, in the low 50’s, I decided to do it blackened…on my propane burner in the garage. I really love a good blackened ribeye, pork chop or fish..it’s a great change of pace from the usual. Turned out pretty dang good, and I got a chance to use one of my new Wustof steak knives! Oh yeah, cut through it like warm butter.

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