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**Michael_in_TX** · April 5, 2022, 07:18 PM

Had some leftover pulled pork, so decided to do a pulled pork pizza. Malcom Reed has an interesting take on this (https://howtobbqright.com/2017/06/15...-pork-pizza/): he uses a variation of Alabama white sauce as the pizza sauce. (It's basically Alabama white sauce without the horseradish.)

To my surprise, the sauce worked well on the pizza and with the pork. Although I put a bit more on it than I should have....the sauce I made was really tangy. The addition of the Louisiana-style hot sauce at the end really brings everything together.

The crust I used is store-bought and turned out really, really good. It's one of HEB's Ultra Thin and Crispy crusts. You know those English crispy crackers....the ones kinda saltine-like, but crispier? It comes out like that. The thinness and crispness of the "cracker" complements the heavy nature of the sauce + pork + cheese.

Here's the pizza just as I was about to take it out of the Chimp....

A better lit shot....(you can see the final drizzle of the sauce on top of everything)....

A slice for me (with hot sauce).

**RichieB** · April 5, 2022, 07:21 PM

The pictures do no justice to the cook. Was too hungry to focus on them. But needed to share.

Country Style Beef Ribs. Done on Kettle with pecan chunk. Total time about 4 hours. Included front sear, indirect 30 minutes uncovered, 3.5 hours wrapped in foil indirect at 275ish. Then in oven wrapped at 175 till ready to eat about 1.5 hours. Also creamy garlic mashed potatoes done on stove. 1st time, not my last.

Ribs rubbed with M.H. Beef Rub about 3 hours prior to cook. Beef was like butter. No knife needed other to help pull the beef.

**SammyJ** · April 5, 2022, 07:42 PM

Just burgers tonight.

**Attjack** · April 5, 2022, 07:52 PM

Pad Kra Pao Gai. Tasty, hot, and easy to make.

**Richard Chrz** · April 6, 2022, 08:47 AM

I made my breakfast and my lunch, and likely our dinner. 100 percent hydration sourdough.

**Greygoose** · April 6, 2022, 09:06 AM

simple,easy and really good,,,,
brats,beer,peppers and onions,,,,

**SammyJ** · April 6, 2022, 04:14 PM

1.5 hour dry brine, 1.5 hour with rub, 3 hour in fridge before going on my Yoder.

Throw on some broccoli for the last 30 minutes.

Plated.

Lot of effort, but makes my sweetie happy!

**Richard Chrz** · April 6, 2022, 05:08 PM

Scrambled, shallots, mushrooms, and SV sausage.

**Jim White** · April 6, 2022, 05:38 PM

We are overrun with carrots from our CSA right now, so I looked for carrot-intense recipes and found this one for carrot patties. But because I can't leave anything alone, I used seasoned bread crumbs (okay, those were the only ones in the pantry) and added two tablespoons of tamarind concentrate, a half cup of golden raisins and a healthy shake of Flatiron UC Biber. I cooked these in the Ninja SP301 on the Sear Crisp function at 400 degrees for 12 or 13 minutes. The last minute or two, the patties got a little bit of provolone on them. I very lightly toasted some brioche buns and hit them with a light coat of chipotle lime crema. The sandwiches also got CSA tomato and lettuce. This was remarkably good.

Patties as they went into the oven:

And as they came out:

Fully assembled:

Gotta thank Attjack yet again for telling us about this cooker, it's a really versatile searing and air frying beast.

**58limited** · April 6, 2022, 06:52 PM

Texas Twinkies. Jalapenos stuffed with the wagyu brisket I smoked on Sunday along with some cream cheese, sour cream, green onions, and Mexican four cheese blend. Wrapped with HEB jalapeno bacon and cooked with the Vortex. Basted with home made VooDoo sauce. Yum!

**texastweeter** · April 6, 2022, 07:01 PM

Venison cheeseburger, tots fried in bacon grease and dusted with sweet and salty similar to wing stop fry seasoning.

Attached Files

**barelfly** · April 6, 2022, 07:46 PM

My first cook from Kenji’s "The Wok" - Pad See Ew with Chicken.

Simple recipe, easy to make. The recipe calls for some type of rice noodle that I haven’t heard of, but this weekend I did come across a few new types of gluten free noodles made by Lotus food company. Today I used an Udon style noodle that was one of the best packaged noodles I’ve had. Added a wonderful creaminess to the dish.

First cook from the book was a hit - can’t wait to get into a few more!

**Michael_in_TX** · April 6, 2022, 08:50 PM

I give you....my first time (intentionally) frying anything!

These were supposed to be flautas, but due to the thickness of the tortillas (sigh) really turned out to be mini-Chimichangas. (Not bad, mind you, at all.)

First up, with hot (canola) oil, I am not messing around.

Here are the flautas.....I cooked some ground beef with taco seasoning yesterday and used that as the filling. Here they are, all rolled up.

I took my oil to 300 degrees in a cast iron pan.

I did two-three at a time. Splatter-guard helps.

About 2 minutes a side, a bit more for the first ones that were in when the oil was cooler.

These were tasty! A bit more oily than I would have liked, but just a bit. (Probably should have had my oil a bit hotter, like 350 F. The latter ones came out much better.)

All in all, I am really excited how my first foray into frying -- albeit shallow frying -- turned out.

**ecowper** · April 6, 2022, 09:13 PM

Tri-Tip on a beautiful spring evening ….. Overshot the temp a bit, ended up at Medium to Medium Plus …. Fortunately, my wife really likes it that way and I am okay with it. So, not a disaster.