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**Richard Chrz** · March 22, 2022, 06:12 PM

Some more of the flat bread I made today, and eggs two ways from my farmer / supplier. Also some thinly sliced beef rib left overs, just to make sure it’s a salad. Sunny side up and poached. I deleted my earlier post in wrong thread.

**TWBarbecue** · March 22, 2022, 06:28 PM

Smoked Honey Bourbon BBQ Sauce-Glazed Porterhouse Pork Chops!

Smoked at 250° until IT reached 135° then glazed with a honey bourbon bbq sauce to set up until IT reached 145°. Absolutely Delicious!

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**SheilaAnn** · March 23, 2022, 01:33 AM

Repeat dish…. But I am proud of it. Exotic Mushroom Pan Fry. Its a combo of mushrooms sautéed down and finished with chipotle and cream. Topped with diced Roma, avocado and crumbLed cotija. Served over a grilled polenta cake (you can’t see it). And because BF needs meat in one meal, I grilled up a loin chop from my pig share.

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**Richard Chrz** · March 23, 2022, 10:20 AM

While looking at the last of my beef ribs from Sunday, I decided I could do a bbq beef Pizza. Slow smoked beef ribs, mushrooms, green onion, shaved parmesan, on a 100 percent hydration sourdough flat bread crust, some fresh sauce from San Marzano’s, and grated some mozz.

I will do this again, but with a twist! Just saying!

**DTro** · March 23, 2022, 01:38 PM

Inspired by SammyJ 's chicken with Alabama white bbq sauce, I gave it a go and cooked a couple of quarters over an open fire. This is so tasty. I made a big mistake, however, I didn't make any leftovers. Thanks for the share!

It was plated with pintos, sweet peppers, and mushrooms.

**SammyJ** · March 23, 2022, 04:23 PM

Not content with normal, I cut breast into small bits size. Seasoned with salt, pepper, and "Holy Voodoo" rub

Vacuum sealed and in Sous vide at 145 for 3 hours.

got to thaw the sauce

Stir Fry with seasoned chicken

**Old Glory** · March 23, 2022, 05:47 PM

Quick Weeknight Meal. Sous Vide Pork Chops seared in CI Pan. Baked Sweet Potato and green beans.

**Greygoose** · March 23, 2022, 05:57 PM

mixed grill of free form venison sausage, Johnsonville brats and a lamb loin,,,
carnivores delight

**texastweeter** · March 23, 2022, 06:18 PM

So checking the fridge, had some stuff that needed to be used.about 1/2 cup heavy cream, maybe 1/3 of a bunch of parsley, 10ish oz of pork roast left over from yesterday, assorted small hunks of cheese, some taters past their prime, 1/2 an onion, and about 1/2 a pack of chicken thighs. What to do.

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**Panhead John** · March 23, 2022, 06:54 PM

Like a few others here, I had some leftover corned beef and cabbage. Used the leftover corned beef for some hash. The fried eggs really bring it up a notch. I ate most of the whole pan because I’m trying to expand my 32â€ waist 😂😂 to a 34……

**RichieB** · March 23, 2022, 07:10 PM

That's a lot of food. Go for a run, that way you can heave it.

**Attjack** · March 23, 2022, 07:35 PM

Teriyaki glazed salmon, sweet potato, and asparagus.

**Jerod Broussard** · March 23, 2022, 10:19 PM

Fried Pizza Rolls.

**Whiskeyman53** · March 24, 2022, 08:29 AM

The plan was pastrami however my schedule did not allow me enough time to soak the corned beef the night before, I would like to blame the lack of time on work but this time it was whiskey, brother-in-laws and poker. So plan B, smoked corned beef in the pellet grill for sandwiches during the week

**TWBarbecue** · March 24, 2022, 09:46 AM

Smoked Meatloaf glazed with a Honey Bourbon BBQ Sauce! #twbarbecue

Smoked at 325° until the IT reached 150°. Glazed with Honey Bourbon BBQ Sauce. Pulled when the IT reached 165°. DELICIOUS!!

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