Welcome!

**RonB** · July 29, 2022, 06:19 AM

That looks like a ton of fun.

**ItsAllGoneToTheDogs** · July 29, 2022, 05:36 PM

Rack of veal and hassleback potatoes.

Smoked the taters about 30 minutes, then kicked up the temp to 350 for a little over an hour until the veal was 130 IT, pulled the veal and let the taters go another 15 minutes while the veal reasted under a foil tent in the oven.

Also, beat the weatherman this time by like 2 minutes.

**Bogy** · July 29, 2022, 05:58 PM

Probably should put this in the leftover thread. I cut up what was left of a brisket from earlier in the week, added shrimp and vegetables, and we had stir fry.

**DaveD** · July 29, 2022, 06:26 PM

I'm having a beefy weekend. For tonight's dinner, I did a couple of 8oz/227g pasture-raised, grain-finished Choice filets. Cooked them sous vide with a generous dollop of wagyu tallow in the vac bag, then seared on a CI skillet that reached about 580F/305C on my gas grill, also in the wagyu tallow. And then for the trifecta, brushed on some tallow as I plated. They were gooooooooood. Sorry for the boring colors on the sides...

**Michael_in_TX** · July 29, 2022, 06:30 PM

Every Christmas when I was young, my entire family would travel down to my paternal grandparents house for Christmas Eve dinner. Being in Galveston, it often centered around seafood that we got at a local place. The name and location of that seafood place has long been lost to the sands of time, but I would always get a fried shrimp po-boy.

I've always been a bit apprehensive about deep frying, but I recently realized....if I can do a brisket, I can fry some shrimp!

So I did.

After a bit of internet research, I settled on a fried shrimp recipe by Kent Rollins (https://kentrollins.com/shrimp-po-boy/). I liked it as it was a southern-style (i.e. cornmeal) with a bit of a cajun flair.

I prepped my shrimp and battered them. Here they are after 30 minutes in the fridge to firm up the coating.

I then prepped my oil. I emptied 72 oz of canola oil into a large enameled dutch oven. I chose this as I wanted to minimize splatter, but wow that that is a lot of oil. I was aiming to get 2" high, but didn't quite make it. Thankfully, oil expands when hot.

I heated the oil over medium heat on my electric stove. I shouldn't be surprised at this, but it took nearly 30 minutes to get the oil up to 350 F (as measured by my Themapen).

Then (carefully!!!) went in the shrimp. I did just four at first as I didn't know how much these shrimp would drop the temp of the oil. As it turns out, very little. The shrimp got golden brown in just two minutes. I actually let them go a bit longer than I should and they were darker than the rest. I let the oil rise back to 350 F I did the remaining shrimp in two batches, laying them all out on a wire rack to dry.

Here is the first batch getting happy.

Here they all are. I did about 2 minutes per batch. Turned out a hair darker than what I would have liked, but still very good.

So, so good....there just something about fried shrimp...or fried anything, really......

Here's the po-boy. It's just a normal hoagie roll on which I spread a very fast remoulade sauce (mayo + chili sauce + cayenne + black pepper) and some broccoli slaw. (This broccoli slaw is really good, especially as I am not a big cabbage or iceberg lettuce fan.)

I don't think I'll be frying every week, but this definitely something I now have in my repertoire.

**texastweeter** · July 29, 2022, 07:58 PM

Fish tacos and cilantro lime rice.

Attached Files

**WayneT** · July 29, 2022, 08:54 PM

My wife decided to make enchiladas from the leftover QVQ Chuck roast from earlier this week so asked me to pick up some red enchilada sauce at the grocery store. Then she made the mistake of leaving me home alone for several hours while she went to a meeting.

After returning from the store, I decided to try making my own red enchilada sauce, from (almost) scratch. I distilled my attempt from recipes from multiple sources. The ingredients were: tomato sauce, chilies, onion, garlic, cumin; died oregano, basil and parsley; chili powder, black pepper, salt and salsa.

Since there aren’t a lot of stores close by with good selections of chilies, I decided to use a can of Rotel tomatoes with green chilies to serve double duty as a substitute for the tomato sauce and chilies. I had all the remaining ingredients so I plunged in.

I used the Breville immersion blender food processor attachment to initially blend the Rotel tomatoes. Yeah, see those small chunks? Should have realized then that they needed to be more liquefied.

Began reducing it anyway knowing I could always use the blender on the back end.

After reduction, into the blender it went and did indeed become liquefied. Since I had the Hatch red enchilada sauce, I decided to use it as a standard for color, consistency and taste.

I used a silicone basting brush to smear some Hatch red enchilada sauce and some of mine on a dish, side by side; Hatch is on the left and mine on the right. The Hatch (Mild) is much darker but mine had more of a natural tomato taste and more heat.

'Organic spices' in the ingredients list doesn’t tell me much from which to infer why the Hatch is darker. Paprika? Dark chili powder? I doubt the latter because it had no heat whatsoever.

Later, when my wife returned, I let her do a blind tasting to see which she preferred to put on the chuck enchiladas. As soon as I let her taste the Hatch, she immediately said, "that's the canned sauce". She concurred with my opinion about taste. Mine had more natural tomato taste and more heat while the Hatch was darker. I decided not to put paprika in mine to darken it. Whenit was time to assemble the enchiladas, the Hatch sauce was used on the interior and mine was used on the exterior.

The final result accompanied by guacamole.

I read the red enchilada sauce recipe by HouseHomey and have ordered some of the recommended chilies for next time, just in case I'm left home alone again.

Tried once again to get these pix right.

**MsTwiggy** · July 29, 2022, 09:05 PM

This evening I innovated and set the charcoal
basket in my PBC up on some concrete conduit I got for the kids sandbox. In this way I was able to grill with a cozy little indirect situation and then sear the $&@! out of my sirloin cap on some
grill grates. I give all credit to Panhead John and Uncle Bob for their very informative and tireless commentary over at the Smackdown. Cheers!!!

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**SheilaAnn** · July 29, 2022, 11:44 PM

My last pound of Click ground beef. 85/15. So I made smash sliders. Muenster cheese. Pretzel Hawaiian rolls. There was more salt on the rolls, but since I toasted on both sides, most fell off.

**BillyHo** · July 30, 2022, 05:31 AM

Enjoy seeing the images and culinary skills from this incredible community. Did ribs on the BGE for some friends…. Here are few shots from the cook.

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**BillyHo** · July 30, 2022, 11:04 AM

Thank you appreciate the feedback and look forward to learning and sharing more with everyone.

**Attjack** · July 30, 2022, 12:12 PM

I'm a little disappointed that I didn't do a more involved cook this trip but I at least got one in down by the river.

**skipsdaughter** · July 30, 2022, 12:17 PM

I ate leftovers (burgers and chicken) while I made food for our dog who is experiencing increased allergies, so we're cutting out chicken. However, this celery, cauliflower, cabbage, sweet potato, strawberry, turkey mixture looks kind of delicious. Let me know if you want the recipe!
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