Ribeye’s, caramelized onions, mushrooms in a Chardonnay and garlic sauce, oven baked potatoes, finished in a butter sear of thyme, and medium rare steaks, with a poached yolks from a friends farm, over the onions and mushrooms
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There was a Trial Member back in July last year that only made one post. He showed his Schichten Braten or lasagna roast. Search Schichten Braten and you’ll find it. Anyway, I finally got around to doing it today.
Thin pork steak, bulk pork country sausage, sliced onions, sliced mushrooms, and smoked Gouda cheese in three layers. Dusted with a favorite rub as I built it. On the Recteq at 180 for an hour for smoke, then 325 for two hours. Pulled at 150 IT.
Crusty outside, moist and tender inside. Full of flavor too. Totally yummy.Comment
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Wow....where did you get than contraption to stack the ingredients in.
Looks like a handy thing to have. -
smokin fool That’s from Ikea. It’s a rack for pot and pan lids. It was shown and mentioned in the original post by the trial member. Worked out perfect. -
Wow, that looks so delicious!
Here's the original post from normanhall . No recipe or other comments, but his photos do the talking:
Kathryn
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Misen Carbon Steel. Yum! Re-seasoning my pans.Attached FilesComment
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Simple dish of grilled ribs eyes and sauteed fresh snap peas from the garden. Had some thin prime rib eyes we sliced from a roast from Creekstone Farms. Dry-brined and cooked hot and fast on the SnS kettle using the cold grate method. Really loving the sear we're getting on the SnS.
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Jerk baby back ribs. Rubbed with Walkerswood jerk rub and glazed with their jerk bbq sauce. Served with fresh cut air fryer fries.
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Greek Orthodox Easter means one thing-lamb. Did a semi boneless leg of lamb on the rotisserie on the Napoleon gasser. Dry brined it and then studded it with rosemary and garlic, followed by a marinade of olive oil, lemon juice and Dijon mustard with chopped rosemary, thyme and oregano. Cooked it for about two hours to an internal temp of 130, basting with olive oil, lemon and fresh herbs. Best lamb ever.Attached FilesComment
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3 whole chickens halved. Did half in the WSM and the other half on the pellet smoker. The ones on the WSM were hands down better. Also did 2 bricks of cream cheese. Everything was fantastic.Attached FilesComment
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Simple wins every time.
Beef short ribs seasoned with salt and Chipotle pepper. Placed in a Dutch oven and cooked in a 225 degrees oven until tender.
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Inaugural cook on the Big Joe IIIComment
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