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**TripleB** · April 4, 2022, 11:54 AM

Tried my hand at duplicating the Philadelphia Roast Pork Sandwich. Thank you to gboss, captainlee and Greygoose for you input and suggestions. I went with the sautéed spinach over the broccoli rabe. Overall it took me three days to make and was not all that impressed. I could not find the right rolls for this sandwich, but did buy some good rolls from our local bakery.

Need to try it in Philadelphia to understand the nuances to making this great sandwich. My creation was good, but not worth three days of prep and execution. Still fun to do though.

Day 1 - Made my au jus.

Day 2 - Seasoned, tied, browned the pork and then roasted/braised in the au jus. Then into the refrigerator over night to frim up the meat.

Day 3 - Sliced the meat thin and into the au jus just to heat it up. Sautéed the spinach. Put the sharp provolone cheese in the bread, added the meat and spinach. Drizzled the au jus over the meat.

Voila

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**Towering Inferno** · April 4, 2022, 01:52 PM

I cooked a couple racks of St. Louis ribs a couple days ago. Used my Traeger that was put away for over 8 months. I purchased some hickory pellets from Diamond King Smokers. I was blown away by how clean and pure these pellets are. Plain and simple, the best I have ever put through the Traeger since 2014. I highly recommend these or their other flavors if the hickory is any indication of the others. The day was blustery, cool, rainy, windy, and my temps on the pellet burner did not drift by no more than 1 to 4 degrees. Smoke mild and delicious. Not my typical result from the Traeger, it was a step up. Thanks for listening. Go North Carolina! Trying to stir up a little fun.

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**Old Glory** · April 4, 2022, 05:13 PM

Pork Tenderloin on the Pellet Cooker rubbed with Meathead's Pork Rub. Roasted potatoes and sauteed green beans.

**Richard Chrz** · April 4, 2022, 05:47 PM

Went freezer diving this past week, I found a picanha hiding in there. 48 hour dry brine, then SV for a few hours, finished primal right on the wood fire, also paired some grilled romaine, carmalized shallots and butter seared mushrooms.

**texastweeter** · April 4, 2022, 06:13 PM

Fried yardbird. Regular for the younguns, medium for the missus, and hot hole edition for me. Pretty easy to figure which is which

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**Attjack** · April 4, 2022, 06:51 PM

I made a quick beef and broccoli stir fry with mushrooms. The egg roll was just a frozen one from the supermarket but I ran it through the air fryer and that made it pretty tasty.

**tbob4** · April 4, 2022, 09:12 PM

Thanks Panhead John for the idea. Lamb and veggies.

**mnavarre** · April 4, 2022, 09:47 PM

It was smash burger night on Friday.

Cooked down three onions until, well, this:

That's a 12" Lodge, and it was full of onions when I started. Also, Pro tip: if you want to cook onions down until it's basically onion jam butter is your friend.

ReFried some tots in a bug puddle of duck fat:

"Wagyu", ain't so sure about that, but...

Well,

It made a damn tasty burger.

**mnavarre** · April 4, 2022, 10:15 PM

SheilaAnn Yup. Butter, salt, a bit of water, lid, and time over low heat.

AdequateEatin I bought a big tub of duck fat. I'd make my own, but my wife doesn't really like duck.

**TWBarbecue** · April 5, 2022, 12:22 PM

Grilled Cubano Seasoned Chicken with Garlic Butter Smashed Potatoes!
Seasoned and grilled chicken thighs with Cubano rub then boiled potatoes for about 15 min, drained, then lightly smashed using the bottom of a drinking glass. Seasoned potatoes with Garlic Butter rub and olive oil then roasted on my Grilla Grills Silverbac at 425° for about 35 minutes.

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**Troutman** · April 5, 2022, 04:00 PM

Classic Italian dish, Shrimp Fra Diavolo with a Troutman twist, I pre-smoked my shrimp for some added barbecue flavor.

**Richard Chrz** · April 5, 2022, 05:12 PM

Taco night.

**kjbarth** · April 5, 2022, 05:43 PM

Early am start, pork shoulder on the WSM 22. Weber briquettes with apple chunks. Pit temp 275, took pork to IT 150, then wrapped, took off at IT 200. Rested 3 hrs til dinner. 6 hr cook time.

**shify** · April 5, 2022, 05:56 PM

Made pork and chive dumplings this weekend and had some leftover filling, so made a dumpling burger. Pan fried in cast iron and finished in oven. Served on toasted potato roll with some sriracha mayo and scallions. Will make again for sure.

The mini patty is because my 9 yr old daughter caught wind of what I was making and demanded her own (after she already had dinner) so had to sacrifice some of mine to make her mini patty.