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**DTro** · October 20, 2022, 02:07 PM

I put a pork butt on the smoke a couple of weeks ago and stashed a few one-pound bags of the pulled meat in the freezer.

Last night I used a pound and made Brunswick stew. It was a sloppy, delicious, stick-to-your-bones dinner. I made a simple garlic crustini using olive oil, butter, and everything but the bagel spice. We dipped and ate most of the bread before getting the stew into a bowl.

Recipe Here

Notes; With the BBQ sauce in the recipe, I omitted the corn syrup. In its place, I added honey and brown sugar. For the stew recipe, I substituted beef tallow for the bacon grease and I also added 3 ounces of tomato paste.
The stew was wife approved!

**SammyJ** · October 20, 2022, 03:02 PM

Ribs Today

**Michael_in_TX** · October 20, 2022, 06:57 PM

I have never made quesadillas before until tonight. My first attempt turned out pretty good. This is a recipe from Villa Cocina, a YouTube channel dedicated to Mexican cooking. I really enjoy it. Check it out. Here's the recipe I used for this, adapting it for the grill: https://www.youtube.com/watch?v=-a0TEv0V_rs

This comes together fast. I seasoned some inside skirt steak and let that dry brine while I prepped the vegetables: a red bell pepper, orange bell pepper, a white onion, and cilantro, all diced up. Also while that was happening I had a chimney of KBB heating up.

Once that was ready, on go the steaks:

Like all skirt, these cook really fast. I did two minutes a side directly over the hot coals, then moved them about halfway between the direct and indirect side, flipping often, to get them to 130 F. Then off they came for a ten minute rest.

While they were resting I sautéed up the bell peppers until they were just softened, about five minutes.

Once the steak was rested, I diced it up.

Now comes the fun part. In a non-stick skillet, place down a small layer of shredded cheese. On top of that put a tortilla (I used flour). The cheese will melt and crisp up. Flip the tortilla over. Then add more cheese, some peppers, the steak, and the onion and cilantro. Top with more cheese and then another tortilla. Take care when building the filling so that you do it evenly so you don't have a "mound" in the middle.

Once the bottom tortilla is browned, flip the entire thing. Speed helps here. Don't think about it; just do it. Still, clearly I need a bit of practice:

Once the bottom tortilla is browned, take it off and cut into fourths. (Don't wait too long, you don't want to overcook the steak.)

Served mine with some corn and black bean "salad":

These turned our quite good. I would do a few things differently next time. I'd use a bit less cheese....mine got a little too cheesy. Also along those lines, I overfilled these. I need to not do that. Less is a bit more here.

And one note on inside skirt steak, which is considerably tougher than outside skirt steak, letting it get to medium is key. I find it becomes far more tender at medium than medium rare. This is also the first time I did not marinate in soy sauce a skirt steak overnight. I really couldn't tell the difference, cooking this to medium and slicing against the grain and into small cubes worked just fine.

**Panhead John** · October 20, 2022, 07:36 PM

As most of you know, I’m a huge fan of the Kardashians, and I recently decided to start dating a few of them. Needless to say, they were originally attracted to me by my incredible physique and uncanny resemblance to Brad Pitt.

But looking beyond that, they decided I was quite the catch because of my top notch cooking abilities.

It was all I could do to get rid of Kim and Kloe this morning, so I could get started on my culinary showcase to present to y’all today……

After hours of preparation and planning, I give you……Blackened pork chops and fresh from scratch scalloped potatoes! Recipe upon request.

**Greygoose** · October 20, 2022, 07:54 PM

OUTSTANDING ,,,,BRAVO,,, !!!!!
PJ,,,,,,,,what’s next,,,,,,??!!!!

**klflowers** · October 21, 2022, 08:24 AM

I fired up the Bronco yesterday and did the HEB Dino ribs. I had to limp around cause I am still sore from the TX meat up abuse I suffered. I used a rub I made but didn’t label, it was savory and not sweet, but I can’t remember what I put in it. Head injury from TX abuse? Nah, probably just age…

They are very good.

**Attjack** · October 21, 2022, 10:31 AM

Chinese-American Beef and Broccoli adapted for the griddle.

**Michael_in_TX** · October 21, 2022, 10:55 AM

Quick fajita rice bowl using some of the stuff from last night's quesadillas:

**WayneT** · October 21, 2022, 11:03 AM

Lunch pizza.

Tomato sauce, Parmesan, mozzarella, shrooms, onions and prosciutto. Crust is undercooked by about 30 seconds.

**HotSun** · October 21, 2022, 12:45 PM

It's been a weird couple days cooking, but that's a longer story. Here is what I canned after lunch:

Devil beans (I hope): fresh green beans, garlic, serrano pepper, pickling spice, hot pack canning, 3 quart yield. I had some extra space in the middle jar, so I jammed in a couple carrots. I get to open these in 30 days. I've never made it, but I was inspired by a local chef/restauranteer who used to make and sell something similar in his pizza joint. Hopefully they are not overcooked. The lids popped already, so I will shelve them tomorrow morning.

**Neris** · October 21, 2022, 03:57 PM

Bacon, ham, cabbage & roasted mash potatoe

Attached Files

**Richard Chrz** · October 21, 2022, 04:32 PM

Today’s smoke, now for burgers.

**CHNeal** · October 21, 2022, 05:15 PM

My Lord you guys are all killing it today / tonight!!! I haven’t felt like an amateur in a long time!!! My game WILL be stepped up!!!

**CHNeal** · October 21, 2022, 05:37 PM

I know Friday night is marked as pizza night but I had these two small pieces of salmon thawed and I new flavor of olive oil I’ve been want to try and I have a brand new SnS-XL so salmon it is!