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**Smilner** · April 19, 2022, 04:36 PM

Homegrown ribeyes with Meathead’s beef dry rub

Attached Files

**SammyJ** · April 19, 2022, 04:51 PM

Garlic Roasted Pork Lion

**Old Glory** · April 19, 2022, 05:14 PM

Leftover Ham and Bean Soup. Used Rancho Gordo Mantequilla Beans

**Uncle Bob** · April 19, 2022, 05:15 PM

A simple dinner tonight: sea scallops, yucca fries, and asparagus.........all on the flattop so no pans to wash.

**Smilner** · April 19, 2022, 05:19 PM

Ribeyes with Meathead’s beef rub. Cheesy Brussels sprouts.

Attached Files

**Richard Chrz** · April 19, 2022, 06:11 PM

Steak and eggs for dinner. This time I whipped the whites until they were almost complete foam, with butter mixed in, as they cooked, the butter seeped out a bit and finished them, two Ribeye’s with another yolk served on top of it. Before and after. This is by far my favorite way to eat eggs, especially when they are farm fresh.

**texastweeter** · April 19, 2022, 06:25 PM

Kept it simple tonight.

Attached Files

**troymeister** · April 19, 2022, 06:57 PM

A Simple meal tonight: From the Butcher, Buffalo and Tortilla Crusted Chicken Breast, Instant Pot Roasted Garlic and Habanero Pinto Beans, Roasted Broccoli Sprinkled with Parmesan Cheese.

**Attjack** · April 19, 2022, 07:44 PM

Picked up some pork today and then I raided the fridge to throw together a quick stir fry. Served with a side of pickled vegetables.

**SheilaAnn** · April 19, 2022, 08:59 PM

Pasta bake…. Or clean out the fridge pasta…. Or unconstructed lasagna-ish. Italian sausage, ricotta, mushrooms, mozzarella, red sauce. Arugula salad dressed with fancy olive oil and balsamic.

**mnavarre** · April 19, 2022, 10:36 PM

Made another batch of Aleppo pepper sausage. This batch is just missing a bit of something, my wife thinks it needed more thyme, I think that's true but I also think a bit of sugar might help balance things out.

And I. Am. F$Â¢#ing. Done. with using the KA grinder as a sausage stuffer. Damn thing turns a 10 minute job into a 45 minute slog. Luckily I think I employed enough profanity and throwing of implements that I either got permission or resignation with regards to buying a proper sausage stuffer.

Anyhoo, time to Embrace The Suck:

45 minutes later it's all cased up. Only one blowout, which I think is a record for me. I'm also working really hard to not make any extremely juvenile jokes about handling sausage while shoving meat in holes:

After drying and curing the casing overnight it was on to the smoker, as close to 225 as I could get Dizzy to run:

Two hours and an ice bath later:

Flavor wise this needs a bit of tweaking , it's really good but could be better. Structurally, these might be the best sausages I've ever made, nice even texture, juicy, and still a bit of texture rather than being completely emulsified.

**Spinaker** · April 20, 2022, 11:58 AM

More Sauna tacos. This week I made it with left over brisket, rib meat and pork belly all mixed together in the big dutch. Three in 3 onions, bunch of Cumin and some rub. Cooked it all down at the fire. These were killer tacos!