Welcome!

**WayneT** · October 17, 2022, 08:02 PM

I made some more lemon-pepper chicken wings on the SNS kettle using the vortex tonight since my wife never got any from the last batch.

This time I dried the wings better than last time. I mixed the Kinder’s Lemon-Pepper rub with baking powder in a 3-1 ratio then double sifted it. I was far more generous with the amount of rub on the wings this time also.

I lit a generous 2/3 of a chimney of briquettes to get some serious heat out of the vortex. After taking the last couple of wings from the bowl to place on the grill, I noticed there was some free liquid in the bottom. I’ll dry the wings even more next time before applying the rub. Even so, they were quite crispy. I think I found the Goldilocks zone for the amount of rub too. Sorry, but no plated or close-up photos this time. We were super hungry so dove right in.

**Michael_in_TX** · October 17, 2022, 09:02 PM

Decided to also get some pickled jalapeños started this evening. A simple brine of equal parts white vinegar and water, some whole black peppercorns, some turmeric (hence the orange tint), and some salt and sugar....all poured atop two sliced jalapeños and six cloves of garlic.

**Jim White** · October 17, 2022, 10:02 PM

We’re finishing up a long weekend on the SF peninsula and I had to share tonight’s dinner. I know there are lots of pizza chefs who hang out here, so you can imagine how excited I was to find that Terun, which is in Palo Alto, is rated by Food Network as one of the top seven Neapolitan pizza restaurants in the country. They also have been written up in the New York Times (links at terunpizza.com). It did not disappoint. I had the Terun pizza, with San Marzano tomato sauce and cured spicy sausage. My wife had the porcini pizza, with (fresh!) porcini mushrooms and Gorgonzola. Both were incredible.

I obviously didn’t cook this, but here’s my pizza:

Just an incredible experience. Strongly recommended.

**SheilaAnn** · October 17, 2022, 11:52 PM

I just can’t get enough of SVQ short ribs.

38 hours at 140*F in the hot tub time machine
4 hours at 250*F over white oak

i set the table with a butter knife. It was an insult to the beef. Needed it for the roasted broccoli and cutting up the smokey skin of the baker.

**hoovarmin** · October 18, 2022, 06:28 AM

Thit Heo Nuong Xa and Nuoc Cham with chicken instead of pork for MNF.

**WayneT** · October 18, 2022, 06:56 AM

We made some breakfast frittatas, using some of my day old (er, maybe 3 day old) bread.

Tomato, mushrooms, onion, and sausage, then topped with Parmesan and basil.

**bbqLuv** · October 18, 2022, 08:29 AM

Friends, Amazing Ribbites, and BBQ'ers Lend me your ears. . .
Boston/pork butt EZ-PZ, and if I can smoke it anyone can.
The following is for friends to arrive at 17:00 for dinner.

1--trim, Italian Dressing Binder, season
2--Traeger set to 225*F
3--place pork butt in Traeger--5:30, super smoke. probe at 165*F

4--9:40 Temp holding steady at 225*F +/-
5--12:40 internal temperature 165*F, wrapped in 2 layers of heavy duty foil, returned to Traeger, probe 190*F

6--13:00 set Traeger to 275*F
7--15:00 reached an internal temperature of 205*F, resting covered towels

Pic of "Pop out thermometer"

8--16:00 pulled pork, added rub and BBQ sauce

By the way, SWMBO picked up Corona Extra, and not PBR for pairing.
Good friends, good food, and good conversation are unbeatable.

**Attjack** · October 18, 2022, 11:01 AM

Rolled omelet seasoned with Thai mushroom soy sauce, sugar, and mirin. Stuffed with cheese between the layers, topped with avocado, salt, scallions, hoisin, and pepper.

**Texas Larry** · October 18, 2022, 03:11 PM

Cinnamon rolls for ailing n-laws. Clearly not all are leaving this house. SWMBO couldn’t wait🤣.

**SammyJ** · October 18, 2022, 04:04 PM

Shuford Dogs

Kimchi, Pickled Jalapenos

did not like Chile!

**ofelles** · October 18, 2022, 04:36 PM

Chicken Hatch Chile Tortilla Soup

**Ghawtho** · October 18, 2022, 05:29 PM

Make this you’ll love it!
Nacho cheese
Rotel tomatoes (only a little)
Kosher salt
fresh ground black pepper
Three large roasted green chilies, seeds & stem removed.
Blend until smooth
I added three large green chilies
to 1- 1/2 cup of cheese
This might work good for green sauce on enchiladas.

Attached Files

**hoovarmin** · October 18, 2022, 06:19 PM

Salmon marinated in Bachan's, rice vinegar, and brown sugar and smoked with applewood in the Big Joe. Served with rice vermicelli and sliced cucumbers with Nac Chaum.