Welcome!

**DaveD** · November 19, 2022, 06:56 PM

Cooked up a pair of pork tenderloins from Snake River Farms I'd had in the chestie for a bit. Packed as a pair with total weight 3lb/1.4kg. Dry brined about 4 hours ahead, then dusted with Central BBQ Rib Rub half an hour prior. Ran them in the Pit Boss Copperhead pellet smoker on the low-T "smoke" setting (about 120F/50C) for about an hour, then set it to 250F/120C. IT got to about 75F/24C by then, after which it climbed pretty quickly.

At IT 125F/52C, I applied some sauce to each one - a honey mustard mix to one, and a soy-mirin teriyaki sauce to the other. Then cranked up the set point to 350F/175C. Got to final target of 145F/63C in another 15 min or so, for a total time of just about two hours before I sliced it up.

Both were excellent, tender and juicy, lots of flavor. Sides were steamed zucchini and rice. I think I preferred the teriyaki sauce a bit over the honey mustard... all in all highly successful.

**RichieB** · November 19, 2022, 07:16 PM

Did Braciole today. 3 hours simmered on the Spirit. Pretty much did the recipe verbatim. Side was angel hair. Recipe here if you're interested.

Grilled Beef Braciole recipe

https://bbqpitboys.com/blogs/recipes/grilled-beef-braciole

MAMA Mia, watch Slasher prepare this fantastic STUFFED BEEF ROLL dish that will have you thinking about buying a Ferrari and cracking open some vino by the time he's done showing you how it's all done.

The challenge is finding the italian cold cuts unless you find this. Not cheap at $11 for 6 oz. Worth it for the results.

**SheilaAnn** · November 19, 2022, 09:58 PM

Flank steak from Hassell. Dry brined (bribed) for 36 hours. Dusted with Oakridge SPOGOS. Seared hot and fast on the gasser. Bleu cheese crumbles, smashed potatoes and roasted broccoli.

**Michael_in_TX** · November 19, 2022, 11:53 PM

I give you my take on Korean Beef Bulgogi: NY Strip steak sliced thin and marinated in soy sauce, sugar, garlic, and sesame oil; stir-fried (it is cold and rainy outside!) and served over rice with oi muchim (pickled Korean cucumber salad).

**Finster** · November 20, 2022, 06:59 AM

Sunday morning Breakfast..
smoked chuck hash
Over medium eggs w/ a splash of hot sauce
Coffee

Everything a growing boy needs
Happy Sunday Everyone!!

**Jim White** · November 20, 2022, 10:59 AM

Quick lunch. Still had some pepperoni, sauce and cheese from a family pizza night last week. Rummaged through the freezer and found some forgotten English muffins from a BOGO sale. Into the Ninja Foodie Dual Heat for 8 minutes at 400:

**hoovarmin** · November 20, 2022, 11:29 AM

Almost failed to get a pic of the last brisket I will ever cook. I had it in the freezer and knew that the whole fam would be coming for dinner Friday night. It was my birthday, so I cracked open my first beer at 1. By the time dinner was served, the brain cells in charge of remembering to take pictures had died. Burnt ends and sliced flat, squash casserole, Mac n' cheese, cornbread, and Santa-Maria style beans.

**Purc** · November 20, 2022, 11:44 AM

Last brisket until the next one! Happy Birthday!

**theroc** · November 20, 2022, 12:07 PM

Kalbi short ribs with furikake rice and homemade kim chi.

**WayneT** · November 20, 2022, 12:24 PM

Sir Bakes-a-lot and I are searching for the holy grail of stollen and currently working on perfecting a mashup of a Peter Reinhart and Kimberly Killebrew recipe. They are similar but yet different enough to experiment with them both. One uses a sponge (hydration of flour and yeast) and the other hydrates the yeast only before adding to the final dough, among other more subtle differences.

Our search is endorsed by none other than King Arthur himself. My wife bought me this the other day, which is a vanilla/orange extract. Both orange and vanilla extracts are typically used in stollen so I thought this would be a great single ingredient addition. I use it when soaking the fruit, not in the dough.

My current attempts in my search.

I really enjoy the mythology and symbolism surrounding some foods. Here's an excerpt from Peter Reinhart's Bread Baker's Apprentice about stollen.

If you look more closely at the traditional shape of stollen you can see what Reinhart refers to as the 'blanket' for baby Jesus.

The effect is created by folding the dough over the center filling (marzipan or slivered almonds) and after baking the fold/crease is amplified to appear like a blanket. I haven't sampled this one yet so stay tuned on that front.

**Towering Inferno** · November 20, 2022, 03:29 PM

We had a hankering' for rib-eye last night. Got the grill going hot and tossed a couple steaks on. They were seasoned with Myron Mixons sweet brisket rub from a recipe and rested before grilling about 8 hours in the fridge. Dusted with Lawry's Seasoning salt prior to hitting the grill. Very few photos due to being busy making sides and not burning to dust the steaks. Everything was plated and gone before realizing I should have shot a few more. Twas very tasty.

Attached Files

**Ernest** · November 20, 2022, 03:44 PM

Riblets.

**RamaJama** · November 20, 2022, 04:25 PM

Had time for a little date night at the house.

Attached Files

**SammyJ** · November 20, 2022, 05:00 PM

Chicken Thighs, Sanderson Farms, local to south east.

1/2 way through cook, basted with butter, rub, and tabasco

**radiodome21** · November 20, 2022, 07:04 PM

Concert and baptism last weekend so couldn’t participate in the chili cook off. Smoked a Charles roast on the Silverbac this morning and then built a chili around it after I cubed it. It was delicious. I could’ve just made a meal from that alone. Seasoned with Meatchurch’s Holy Cow.

Loosely went off a recipe I wrote down a few years ago. We had friends over and my wife made her “Marquette Chili” which we put on hotdogs and spaghetti. Hers is the one with bay 🍃 and she used ground beef. Both were delicious.

Attached Files