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**ecowper** · November 5, 2022, 07:32 AM

Probably one of my favorite dinners …. Tri-Tip, hash-browns, green salad.

**SammyJ** · November 5, 2022, 10:07 AM

Not for today, but processed.

Pork Loin cut unto 1.25" chops, trimmed off the hard fat. You will see these again! Better place to post this, please let me know.

**Jerod Broussard** · November 5, 2022, 10:39 AM

56 degrees, clear blue skies, little to no wind, great day for smoking sausage.

**Baltimorelger** · November 5, 2022, 11:15 AM

An assortment of fall cooks.

BBQ direct heat spatchcocked chickens on my chicken flipper.

BBQ Wings on the flipper.

A pair of tomahawks for my dad’s birthday.

beef short ribs smoked low and slow on my offset.

My family’s annual tradition, smoked “feet”loaf for Halloween.

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**holehogg** · November 5, 2022, 11:19 AM

Waiting for the piece over the coals to burn to ash before dishing up the precision pieces.

**HotSun** · November 5, 2022, 12:51 PM

This is a shameless way to show off my new (for me) pressure cooker. Poached chicken breast for chicken salad:

This is a Kuhn Rikon, nearly identical to my 5 liter pot, but is 7 liters and is really as tall as it looks. I discovered that I can use this for canning quart size jars, which should be cool. SheilaAnn got me thinking about larger pressure cookers, and I want to be able to do larger cook-and-freeze sessions. This was used on eBay, for just under $120 with free shipping, which is about half the price of a new one. This will do nicely.

Oh, and the poached chicken is moist and tasty.

**RonB** · November 5, 2022, 01:08 PM

SWMBO is visiting friends out of town today so it was time to cook something she considers unhealthy - Chicken Fried Steak, (but I used ground chuck). It's been so long since I made this I had forgotten how good it is.

And using ground chuck gives you a better texture with no gristle.

I had about 7 oz of the ground beef that I patted out into a patty. Then I dipped it in buttermilk and coated it with seasoned self rising flour and into the hot oil it went. When it was done, I dumped most of the oil out of the pan and sprinkled flour in the remaining oil to brown. Next I added some milk and a touch of beef stock to get the flavor I wanted. The gravy made the dish. It was great on both the meat and the taters.

I will do this again - when my wife isn't home...

Oh - and I baked some bread today too.

**shify** · November 5, 2022, 01:35 PM

Chicken buldak aka fire chicken. This is one of my favorites

crisping up sliced rice cakes

Sliced chicken thighs marinated in gochujang, gochugaru, soy sauce, honey, garlic and oil are simmered, covered in a cast iron skillet for about 10 minutes.

Then add in the rice cakes and cover and finish cooking around 8-10 minutes until the chicken is cooked

Finally some shredded mozzarella cheese is added and pan is stuck under the broiler for a minute or two.

**DavidNorcross** · November 5, 2022, 03:53 PM

Cajun pork loin sandwich. Compliments of Malcolm Reed.

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**Allon** · November 5, 2022, 05:17 PM

ThermoPro on the left, TempSpike on the right.

Demonstration of how to get blue smoke...
Put a large blue paddle boat in the background...

Linda said this 2.25 lb London Broil was the only thing on the shelf

The results were satisfactory
Nice smokey flavor, tender and juicy..

I really miss Gracie. I cut up what would normally be "her cut" and saved it for dogs food tomorrow...

3 dogs in 5 weeks is a lot to bear. All female. Just males left.

**Skinsfan1311** · November 5, 2022, 05:22 PM

Spun a bird today.
Lazy cook. No dry brining, just coated with a store bought rub and let 'er spin.

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**DaveD** · November 5, 2022, 06:53 PM

Smoked three chuckies to bring across the street to our neighbor's annual Fall Pig Roast. Pulled the meat and served as fodder for sliders, with buns, sliced dill pickles, and sliced & quartered sweet onions, plus our ever-present Rudy's Sause. They took between 5 and 7 hours, then had some rest time before pulling. Went over great, there wasn't one speck left. The pig was roasted on a "cajun microwave" box cooker, and it was amazing! They prepped it with garlic cloves and lemon juice, roasted it belly-up until ~185F/85C, then flipped it over to crisp the skin for the last 30 min or so, total cook time just under four hours.

Dry brined the chuckies overnight and then hit 'em with a generous dousing of Hank's Beef Rub.