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**Attjack** · May 26, 2022, 10:12 AM

The sun was out and it inspired me to eat tri-tip with potatoes and asparagus.

**DTro** · May 26, 2022, 11:03 AM

Attjack ^Super supper and nice pics! What ingredient might that be in that tiny glass?^

**DTro** · May 26, 2022, 11:20 AM

Burgers, potatoes, beet greens, and mushrooms- The greens and shrooms were served on the meat, and the potatoes were pre-cooked and smashed with salt, pepper, and olive oil.

**Michael_in_TX** · May 26, 2022, 12:27 PM

Needed to use up some stuff so I did egg tacos for lunch: red bell peppers and onion sautéed with garlic, then two eggs scrambled in there with some Mexican seasoning. Put into warmed corn tortillas with Tapatio, Mexican cheeses, and cilantro.

Arguably one of the more prettier things I've put together!

**Henrik** · May 26, 2022, 12:38 PM

Smoking flap meat on the PK, with cherry wood:

**SammyJ** · May 26, 2022, 01:46 PM

Quick Meal before a Movie

These were started at 240 for several hours, then ramped up to 400, to render the bacon

**BradNorthGA** · May 26, 2022, 02:44 PM

Made Malcom Reed's "Mardi Gras Shrimp" again. I know it ain't nowhere near Mardi Gras, but the last time I made it myself & the wife really loved the recipe & wanted to have it again, so here we go

Attached Files

**pkadare** · May 26, 2022, 03:19 PM

Made Chicken Fajita Sandwiches tonight on the Blackstone based on a recipe from The Flipping Awesome Backyard Griddle Cookbook. So good. Totally made the purchase of the book worthwhile! So good. â€‹â€‹â€‹â€‹â€‹â€‹

**Uncle Bob** · May 26, 2022, 05:16 PM

BradNorthGA is obviously a brilliant mind as he did his dish, and my bride did her probably very similar one tonight. She has no idea who Malcolm Reed is, she just had New Orleans Shrimp in a restaurant in Katy, Texas and figured she'd copy it as best she could. We serve ours on a split and toasted french loaf or ciabatta to get saturated with the oh so yummy sauce. I'll have to check out Reed's recipe to see if he's doing it correctly...........

**RonB** · May 26, 2022, 05:43 PM

Pot roast taco salad. We had some leftover pot roast and SWMBO requested taco salad, and I complied. Tasty, but a smoked chucky is a bit better.

**DaveD** · May 26, 2022, 06:25 PM

Today's our wedding anniversary, and I made us some Snake River Farms wagyu filets via sous vide que. Splendid!!

**RichieB** · May 26, 2022, 06:31 PM

Got a new cut, at least to me. I know you hate on Omaha Steak. At least when it shows up it's solid in dry ice. In my many years of using them, never had an issue. IMO quality products.

Anyway, Bistro cut from the shoulder. Did a front sear then on medium to 135. Very tender and great taste. Brined 3 hours and pepper prior to cook.

A quick edit the lower one is my wife's. I'm not allowed to season hers. So see the difference? I dry brined after that N.F.C.

A bit of information on the cut.

415 Unsupported Media Type

https://beef2live.com/story-shoulder-tender-0-112669

**hoovarmin** · May 26, 2022, 07:27 PM

Beef birria tacos. I smoked the chuck roast in the Big Joe with cherry wood to 160 before adding it to the birria sauce (made with guajillo peppers) for the braise. Held it at 350 in the Joe til it was fall apart. The rest of the cook took place on the Camp Chef griddle. My kids love this recipe.