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**SammyJ** · March 13, 2022, 04:47 PM

SpatchCock

No post last night, we went out for my Birthday

**Baltimorelger** · March 13, 2022, 07:28 PM

Finally had a chance to bust out the PBC for some baby back ribs. Did 3 racks plus some pit snacks (the random trimming/weird bone pieces).

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**Michael_in_TX** · March 13, 2022, 07:56 PM

Here is something that I kinda threw together and it turned out pretty good: chicken flautas. I took some shredded white meat (our local grocery store gets this from the in-store cooked rotisserie chickens that don't sell that day), mixed in some salsa verde, some minced chipotle chiles, and some shredded Mexican cheese.

I then rolled the mixture into some flour tortillas and smoked in the pellet grill at 425 F for 20 minutes.

This turned out tasty, especially for as little effort that was involved.

I will make two tweaks for next time.....first, I will use a smaller flour tortilla. I could only find these huge burrito size ones (what I get for shopping late on a Sunday). They were too big (and 200 calories each!). (I really wanted HEB's made-in-store tortillas, but their machine was broken today.)

Next, I let them go just a bit too long. They didn't burn, but the bottoms got a little overly crispy. (Filling was fine.) I pulled them at 25 minutes instead of my desired 20 as I was fighting to get the lid off the jar of queso so I could heat it up in the grill. Oops.

I think I will make this again. I also may see if they have shredded dark meat as well.

Here they are all plated up. You can see where it got a bit too brown on the ends. Also, each of these flautas are a tortilla cut in half. They were that big!

**TWBarbecue** · March 13, 2022, 08:06 PM

Grilled Shrimp and Cast Iron seared Scallops with Chimichurri Sauce! Delicious!

Marinated large fresh NC shrimp and 16/20 dry sea scallops using Al Frugoni’s Chimichurri Dry Rub Mix for 30 minutes. Preheated a Cast Iron pan then seared scallops for about 5/6 min and grilled shrimp for about 4 min.

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**gboss** · March 13, 2022, 09:15 PM

Lamb sirloins from Aldi, sugar snap peas, roasted fingerlings.

**treesmacker** · March 13, 2022, 11:18 PM

Some pizza!

Learning sourdough pizza dough from Richard Chrz - Pitmaster Club

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/breads/1179521-learning-sourdough-pizza-dough-from-richard-chrz#post1179521

I'm working up a batch of pizza dough using tips from Richard Chrz . I'm using his method except for this batch I'm using up 250 grams of Caputo 00 Pizza flour and mixing it with 750 grams of Caputo 00 Chef's flour. When all is said and done, I'll try to make the pizzas in my Ooni Koda 16 gas fired pizza oven, rather than in my

**pkadare** · March 14, 2022, 01:12 AM

An early St. Patrick's Day dinner, Guinness Pie. This was freaking amazing. Since trotters are hard to find here, I went with the cheddar option. This takes some time to put together and cook but this was so awesome! Highly recommended!
https://web.archive.org/web/20220311...7-guinness-pie

**Troutman** · March 14, 2022, 07:37 AM

These four criminals were convicted of felonies so I had to "hang 'em" high this weekend !!

Asado de Pollo Ahumado

**jfmorris** · March 14, 2022, 09:37 AM

Well, I've not cooked in over a week, and for some reason, I just really felt compelled to stay inside in the warmth and break in my new wok a little more yesterday. Sooo.... we have my take on:

- Boneless korean Fried chicken (bite sized morsels of thigh meat)
- Teriyaki chicken - just stir fried and tossed with a little teriyaki sauce
- Veggie stir fry (onion, garlic, ginger, zucchini and portobello mushrooms)
- Rice

First - rather than deep fry, I did shallow fry of batches of the Korean chicken in a little oil in the bottom of the wok. All I had on hand was avocado oil and olive oil, and I couldn't fill up a dutch oven or the deep fryer... so about 1/2" of avocado oil did the trick, and I just made sure to turn and toss the chicken after the crust set.

Finished product. That gochujang based sauce on the breaded chicken was to die for... I drizzled some Yum yum sauce and Hoisin sauce on the rest of it.

**Attjack** · March 14, 2022, 09:42 AM

Flank steak and snow peas.

**holehogg** · March 14, 2022, 11:30 AM

Deboned a leg of pork and cubed. Dry brine for 3 hours then 2 day tocino marinade.
Indirect then grilled.

**DTro** · March 14, 2022, 02:58 PM

Sunday's Brunch- Poached eggs over cheese and bacon on an english muffin, cremini mushrooms stuffed with cheese, breadcrumbs, and spices. Dipped 'till I dropped.

**Richard Chrz** · March 14, 2022, 03:17 PM

Cherrywood on my kettle today. Smoked a flourless torte

**Richard Chrz** · March 14, 2022, 05:07 PM

Cod in a tinfoil pack and butter on the coals, then shrimp on the grate over the tinfoil pack. Feels so good to be cooking all meals back on the cookers again!