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**Richard Chrz** · January 7, 2023, 06:33 PM

So I still have fresh made mascarpone.

So dinner was pan seared shrimp with oregano, a fresh whipped mascarpone butter cream with roasted garlic and tomato base. I added a fresh scoop of mascarpone butter cream and grated parm to the top.

**texastweeter** · January 7, 2023, 07:13 PM

Stuffed smoked venison backstrap, green beans, rice.

Attached Files

**CHNeal** · January 7, 2023, 07:31 PM

Did what is quite possibly the easiest meal there is to make on a kettle. Pork Loin Roast and baked potatoes.
This meal can not be screwed up and is a set it and forget it, one peak, 90 min cook. No probes, no thermometer, no graphs.

You light a chimney of charcoal, bank it against one side of the kettle, open bottom vent wide, place roast on side away from coals, put lid on, open top vent wide. Come back in 30 mins.

Take lid off, put potatoes on, replace lid, come back in one hour.

Take into house and eat with your family.

**FireMan** · January 7, 2023, 07:36 PM

FWIW. 1 1/2 lbs of grnd venison, 1 lb grnd round, 3/4 lb of grnd turkey breast (cuz I had to use it somehow), 1/4 lb butter pours over fer fat, plenty New Mexico Chili pwdr. & 1 dozen eggs. As I continue my carnivore diet, I cooked it at 350 F fer 35 minutes. Very tasty & I have a couple meals for 2-3 days.

**Michael_in_TX** · January 7, 2023, 08:54 PM

As I generally get to pick what we're eating 99% of the time, on our wedding anniversary, the wife gets to pick, so red beans and rice it is!

This is a Sam the Cooking Guy recipe and I follow it pretty closely. I do deviate in one key area, lol....Sam can't get canned red beans in San Diego (he uses kidney), but I can where I am, so I used actual canned red beans.

What makes this dish is browning the sausage and cooking the vegetables in bacon fat. Mmmm.

The sausage I use is from Zummos Meat Company, a meat packer located in southeast Texas. Their andouille is unique in that it is a relatively course grind and heavily seasoned -- its designed for dishes in which the sausage is going to be simmering for awhile. I really like it. My local HEB carries it.

(I just realized this could count for the souper bowl. I'll have it be my backup entry, should what I am intending to cook tomorrow fail miserably lol.)

**jfmorris** · January 7, 2023, 10:15 PM

Grilled buffalo wings…. It’s what’s a hungry boy (or girl) needs on a Friday night…

Ran this cook from a bag of frozen wings on the Weber Genesis with Grillgrates, brushing buffalo sauce on the last 10 of the cook.

Did I mention they were kid approved? 😝

**theroc** · January 7, 2023, 10:57 PM

Channeling texastweeter with a similar menu. Dry-brined, reverse seared pork chops on the SnS kettle. Served with cannelini beans and Calabrian rapini.

For anyone in the Pasadena area, we got the chops from a new, small butcher shop in San Marino, Meat & Essentials. Some of the best chops we've had.

**DaveD** · January 8, 2023, 06:40 AM

Just a simple BLT with cheese, but this bacon was part of my Secret Santa haul from Skip. Absolutely delicious!! You can really pick up that Duroc flavor.

Same process as always, bacon on these A-frame racks in the Pit Boss, one hour on the "smoke" setting followed by about 90 minutes at 225F/110C. Thanks again Skip!

**fzxdoc** · January 8, 2023, 08:50 AM

Funny, I posted this as a post on another page (for swartzster 's Yoder-smoked pan of lasagna), and it ended up here.

I must have been channeling your BLTs, DaveD

Good meals, guys.

Kathryn

**barelfly** · January 8, 2023, 11:06 AM

It’s been years since my wife and I have had a cinnamon roll. Found a few gluten free recipes, so tried an easy one this morning and these were excellent! A combination of flour and Greek yogurt, making light and airy dough.

**bbq_esq** · January 8, 2023, 03:53 PM

Cooked up a brisket yesterday with an overnight hold. Did a full post in PBC section but here are some pics. Final product came out pretty damn good - flat was a bit dry, but point and especially the burnt ends were (and still are) excellent. Just 2:1 SP rub smoked over KBB with hickory chunks. Learned a lot from this cook. Definitely fan of the simple rub, and I think the long rest/hold really helped. I think next step is trying to inject the flat.

Attached Files

**SammyJ** · January 8, 2023, 04:39 PM

Garlic Pork Loin

2. hours at 375

**Sid P** · January 8, 2023, 04:49 PM

My first ever pulled pork nachos, using pork I smoked and froze in October. Chips and beans:

With the Mexican cheese added:

And now the pork:

Another layer of everything.

I forgot to take a pic after I cooked it, but this is after I added the tomatoes, green onions, and some mild chiles.

Verdict: It’s been ages since I made nachos, and I forgot that I prefer to cook each layer separately. Also, I didn’t use many peppers because SWMBO bought diced instead of sliced and they were too juicy. I also could have used more cheese. They were delicious despite these quibbles.