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**Richard Chrz** · October 14, 2022, 05:35 PM

Pizza for us tonight.

**STEbbq** · October 14, 2022, 05:39 PM

The wife’s loaded chicken bacon potato soup with cilantro, green onions, and a little bit of hot sauce. Yum.

**DaveD** · October 14, 2022, 05:47 PM

Broke out the pair of Porter Road dry aged ribeyes I'd had in the chestie for a while. They were hefty, 1.3lb/590g, bone-in, with generous spinalis sections - must have been cut from a nice spot. SPG and half a bay leaf for each steak in its own vac bag for the sous vide. Ran at 129F/54C for a couple of hours, then turned it off and let it sit in the slowly cooling bath while I got the sides together (a honkin baked tater & steamed zucchini). Down to low 120sF/50ishC by the time it went on to sear on the flat side of the GrillGrates on the Weber gasser. In the mid-130sF/high 50sC by the time it went on the plate.

These were two of the best steaks we've ever had. We'd been particularly disappointed in ribeyes for many years now, even in really good steakhouses. Used to be my go-to steak, but then they just kept being lousy starting, I dunno, maybe 15 years ago now. Finally gave up and just ordered a filet. Have had a few decent ones since I started getting serious about cooking outside, ordering from online butchers etc, but this blows them all away. Every bite was super tender, and the spinalis section was just eye-poppingly good. Super beefy flavor. Just what the doctor ordered!

That's a Hall Ranch zinfandel, out of Paso Robles. Really outstanding, and $19.99.

I can't believe I ate that whoooooooole thing... (really dating myself with that one)

**Allon** · October 14, 2022, 05:54 PM

I did two racks of ribs by hanging them on the Bronco.
Meatheads pork brine overnight with some added ingredients. Nothing earthshaking.

Weatherproofed the temperature monitoring equipment.

Almost done...

Finished product. I took a picture with them cut...
Don't ask where it went!

I didn't trim the end so it will be well done for beans.

**texastweeter** · October 14, 2022, 07:21 PM

Good stuff.

Attached Files

**Michael_in_TX** · October 14, 2022, 07:30 PM

I generally thought that I preferred tuna with a more asian flare, but lately I am in love with blackened tuna. I think it is because I finally came across a blackened seasoning that I think is magnificent. I use the Blackened Seasoning from Spices, Etc. (It's also salt-free, which lets me control the salt on the fish.)

This dish is ten minutes from start-to-finish -- and that includes the six minutes for the skillet to heat up on my electric range! Two minutes a side in avocado oil and it is perfect.

Served with broccoli (steamed for 90 seconds in a microwave steamer) and wild rice (Minute Rice single-serv cups, microwaved for, well, a minute).

**theroc** · October 14, 2022, 10:08 PM

Picked up a prime boneless rib roast from Creekstone Farms. Slicing it out for steaks. Took a couple of nibbles to reverse sear on the SnS kettle tonight. Served with lentils and asparagus and string beans.

**Attjack** · October 15, 2022, 10:36 AM

My second Fireboard cook. After a 24 hour dry brine I threw this pork butt on at 8:30 then I left to run errands all day. It was fun to check in throughout the day to keep an eye on things. After 9.5 hours at 275 and a long rest, I pulled the pork and separated it into a big bowl and a small bowl. I tossed the small bowl with Bachan's and added the drippings from the pan to the rest of the pork in the large bowl. I made an Asian slaw and heated tortillas up on the flat top, dipping them in water first, and heating until they puffed up. No pics of the tacos but I added this pic to my Fireboard log.

**Richard Chrz** · October 15, 2022, 10:46 AM

How to reheat last nights pizza. I went with oak splits, a kettle, and my plancha.

**SheilaAnn** · October 15, 2022, 10:57 AM

I went to my neighborhood deli and grabbed pizza dough to make my life easier last night. I think they sold me their bread dough instead. Nonetheless, tasty. Maybe I just invented a French bread pizza-standard pizza hybrid. 🤣

**Jerod Broussard** · October 15, 2022, 04:41 PM

Fried Tuna Fish Sandwiches.

**Finster** · October 15, 2022, 05:32 PM

a little beef Bulgogi with broccoli over white rice
Has become one of our go to meals recently.
Made with flap steak I've been getting at Costco

**RichieB** · October 15, 2022, 06:29 PM

I got a couple of choice top rounds on sale yesterday. This was $7 and change. About #2.5.
Meatheads Beef Rub, 24 hours in fridge. On the PBJ AT 250 for 3 hours to 130 with a chunk of apple. Wrapped in B.P. and in cooler then in pre heated oven at 170 till ready to slice. Some mashed potatoes as a side.

The result was a nice crust and a hint of smoke. The taste was spot on and it was moist. I did add some beef aus jus.

Note: TempSpike worked perfectly. I did place the Smoke grate prob in proximity to the TempSpike. Of course the grate probe was closer to the fire. The difference was about 12 to 14 degrees throughout the cook, something I would expect. You might be able to make out the grate probe.