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**WayneT** · January 23, 2023, 12:37 PM

Pastrami sandwich with grey poupon, provolone, homemade batard.

**radiodome21** · January 23, 2023, 05:35 PM

Made a prime packer for my friend and his family. My original plan was to brine on Friday and smoke on Saturday on my WSM. However, that didn’t work out and he said he needed it today so I was able to give it a nice long dry brine which was good. I also switched to my Silverbac as I had to work today. Fun cook. I set it at 225 threw it in at 11 last night and by 6 it was at 160. Decided to turn it down to 210 (like that was going to make a difference?) and it hit the stall. Wrapped at 170 and it was done by noon. Tossed in my Yeti cooler and it held out for four and a half hours. Probably could’ve gone longer but I needed to cut it and package it for a 5:25 pick up. I had a few bites and I have to say this was easily the best brisket I’ve made. Everything was spot on and not dry at all. I added my own POG rub after the salt brine and it was fantastic. Brisket is coming down a little in the Chicago area. I paid $3.99 a pound whereas last month I paid $4.29 a pound.

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**CHNeal** · January 23, 2023, 06:14 PM

Cooking a steak dinner for the daughter and Mr Wonderful, can’t see wasting a fully lit grill on 3 baked potatoes so while waiting on the timing for the shrooms I cooked off some chops and chicken breasts for dinner and lunches this week since my Beat Gal is out of town.

**painter** · January 23, 2023, 07:06 PM

I'm a little late in posting this cook which happened right before Christmas when the temps went far below zero. I found a nice rack of pork at Costco and dry brined with MH's Pork Rub. Then it went on the Primo low and slow until searing time. The rack of pork was delicious but I froze my own butt off because the temps were around -15 while I was cooking!

**WayneT** · January 23, 2023, 07:08 PM

Rack o’ Aussie Lamb tonight, with a tip of the hat to ranchers in the Down Under.

Decided to go the SV route because it’s so difficult to eff it up this way.

Seared it on my Weber gasser after the 135F, two hour spa treatment.

My wife worked up the sides of potato with pesto and a veggie medley. There’s some evoo infused with an herb mixture lurking just off camera awaiting a curtsy from the baguette slices. Truffles the pup, unpictured, waited impatiently for her turn at the lamb trimmings. It was worth her wait.

**mnavarre** · January 23, 2023, 07:21 PM

Salsa Rojo

plus Pollo Adobada

plus Carne Asada

Equals tacos.

Si, si. Mi mucho gusto.

**texastweeter** · January 23, 2023, 07:34 PM

Venison sausage skillet.

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**CHNeal** · January 23, 2023, 08:14 PM

My future ( I’m guessing at this point) Son in Law was over for dinner tonight. I did our usual special occasion dinner.

Prime Ribeye ( little baby 8-9 oz cuts since my cheap daughter picked them up) mushrooms, green beans, baked potatoes and garlic bread.

This is where the 26 excels with its big grate. These big all in meals are a breeze on it.

**58limited** · January 23, 2023, 08:23 PM

A Kent Rollins recipe: Green Chili Chicken Chimichanga

**barelfly** · January 23, 2023, 08:38 PM

This is a bit funny to me, that almost to the day, (3 days actually) i made this exact meal one year ago. Happened to look for ideas via search and low and behold - Chicken Parmigiana Spaghetti Squash pops up in an older SUWYC thread with this!

any how, it was good…and this squash was from a local farm. I need to go back to the stand and buy some more varieties of squash, as I really want to make some Acorn Squash Risotto again.

but I liked this tonight! And…I used a knife for the second time. Wasn’t excited trying to cut this squash, but wasn’t horrible. The onion, not as easy but got it done safely

**Michael_in_TX** · January 23, 2023, 09:03 PM

I needed a quick cooking dinner tonight so went and picked up some flaken ribs from HEB. I marinated them in soy sauce, mirin, garlic, ginger, and half of a pear for about four hours.

These things cook stupidly fast, two minutes a side over a screaming hot fire. Here they are before flipping. (Okay, so I crowded the grill a bit...)

Here they are after two minutes on the other side. I did let some of them get a bit more charred than I would have liked, but still good.

Plated up!

Quite good....the umami of the soy and the sweetness of the mirin go really well here. And it is just fun to eat around the bone. These turned out nicely tender as well.

**das85** · January 23, 2023, 09:06 PM

4-bone prime rib, trimmed aggressively and made into 3 different cooks as I learned from Meathead: ribs, rib cap, and ribeye roast. Smoked the ribeye to medium rare and the ribs to 200ish, threw the rib cap on the grill for a couple mins each side.

Unfortunately I only got a photo of one of the 3 finished products, but the dinner was an event and the leftovers were put to good use as well!

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