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**WayneT** · March 5, 2023, 07:03 PM

Pork belly night.

This is 1/3 of a belly I got from Costco weeks ago, now covered with Meat Church HHH rub and awaiting its two-step dance on the SNS and Copperhead 5. I used apple wood chunks with the SNS and apple pellets with CH 5 and spritzed with apple juice during the former step.

After 2:45 hours on the SNS, over to the CH 5.

Great bark and super moist.

Served with white yams, tostones and guacamole. Paired with a Willamette Valley Pinot Noir.

**Michael_in_TX** · March 5, 2023, 07:59 PM

I've been traveling on university business all this past week and that always means I've been eating a lot of relatively heavy food. Now that I am home, I wanted something on the leaner side tonight....and something that didn't require a lot of fuss as I've got contractors coming over tomorrow, so I've been cleaning all day as well (I hate vacuuming stairs).

I remembered I had some pork tenderloin in the freezer, so I defrosted that. I then used an entire bottle of Lawry's Lemon-Pepper Marinade and let the pork get happy in there for six hours. This stuff is legit. It's really good. It imparts the tenderloin with a nice mild lemon-pepper flavor and also imparts just the right amount of salt.

I got my 12" cast iron pan screaming hot with some avocado oil in it and seared the tenderloins for a minute on each side.

Here's what they looked like after searing.

I then plopped them on my pellet grill at 350 F until they got to 140 F, which took about 20-25 minutes or so.

Here we are after slicing....so tender....so juicy.....

And here we are plated up with some Stouffer's mac and cheese (what I grew up on).

Can you tell I like mac and cheese?

All in all, a straightforward, relatively fast-cooking, and tasty weeknight dinner.

**Panhead John** · March 5, 2023, 08:16 PM

I cooked something tonight I’ve never made before…chicken fried chicken. It’s similar to chicken fried steak, but you use chicken breasts instead. I followed a pretty simple recipe from The Cracker Barrel, came out really good! I’ll be doing this more often fer sure. Served with homemade mashed taters, pepper cream gravy and a dinner roll.

Pounded the breasts flat

The gravy was made from scratch using an old family recipe….

**MBMorgan** · March 5, 2023, 08:32 PM

Originally posted by Panhead John View Post

I cooked something tonight I’ve never made before…chicken fried chicken. It’s similar to chicken fried steak, but you use chicken breasts instead. I followed a pretty simple recipe from The Cracker Barrel, came out really good! I’ll be doing this more often fer sure. Served with homemade mashed taters, pepper cream gravy and a dinner roll.

Looks awesome, PJ! And of course, it reminds me of a story (what doesn't?)

:

Back in the mid/late 90's when I was in Houston working for a oilfield service company who shall remain nameless, we welcomed a new guy to the team from India ... who happened to be a devout Sikh (think Hindu). When he arrived, we all took him out to lunch in the Galleria area where no one was watching (or helping) him very closely with the menu. Suddenly, early in the meal, he exclaimed (insert heavy accent here): "By golly, this is the finest chicken I have ever eaten!!!".

To this day, I don't think anyone has had the nerve to explain to him just exactly what "chicken" fried steak really is.

**RichieB** · March 5, 2023, 09:27 PM

My mother once tried to put liver on my plate. My father would have nothing to do with it as it was his.

**scottranda** · March 5, 2023, 10:11 PM

Bacon cheeseburger with onions. I had to dislocate my jaw 🐍 to eat, but it was worth it 🍔

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**DaveD** · March 6, 2023, 06:40 AM

Did some baby backs yesterday on a beautiful day for it. Ran them on the SnS kettle for about five hours and then over into the Copperhead for the last couple in the foil boat. Used my friend's Jenni In A Bottle rub, which in addition to tasting great makes for a splendid color on the ribs. Heated up what was left of Them Taters from the night before and steamed some string beans. My lovely bride is away for a few days so I was forced to eat this all by myself...

The rack had a little "mohawk" of loin meat running down the center...

**Elton's BBQ** · March 6, 2023, 09:00 AM

SousVide turkeybreast.. potatoes au gratine
Various veggies on side.. Brown creamed sauce on top.. (Just about a million calories)..

**klflowers** · March 6, 2023, 03:42 PM

Here's the story of a lovely... well how about an almost fail and a big win. The ribs I thought I was cooking for the Bonsey memorial and a belly just cause I wanted one. I cooked the ribs on the WSM, but I was working and I let it get too hot so I tried hot and too fast. It got up around 400, I got it to ~375, had to throw them on. They didn't get too dry, but the pellicle is pretty hard, and the end bones were toast. The belly, on the other hand, went on the pelleteer at 275. MMD and salt (only brined for a couple of hours). That was a big win! It was a commodity belly from Costco; I'ma try one of those fancy Berkshire bellies next time.
Ribs before

Belly before

Ribs after with part of my thumb

Beautiful belly

**Skip** · March 6, 2023, 06:05 PM

Thanks to my Secret Santa Beefchop I was able to smoke some eggs today with the Smoke Daddy he gifted me for Christmas. It's been a nasty winter in southern Minnesota so now I'm finally getting some outdoor cooking going more often. Thanks again Zach. It worked great!

**DaveD** · March 6, 2023, 06:15 PM

Another dinner for one tonight, a green chile cheeseburger. Wegmans 80/20 ground beef, with some salt, pepper, garlic powder, and a dash of Worcestershire. 2 zone on the gas grill, got the IT to about 130-135F/54-57C on the indirect side and then seared for one minute per side. Back to the indirect side to melt the cheese on top for a couple of minutes, with final IT a little over 150F/65C. Topped with some Hatch green chile, lettuce, tomato. Came out really great, super juicy and flavorful.

Failed to get a bite-through shot, I didn't notice that the phone cam was focused on the tablecloth and not the burger...!

**Richard Chrz** · March 6, 2023, 07:27 PM

Pizza night

**Michael_in_TX** · March 6, 2023, 07:57 PM

This is one of my favorite things to cook on a weeknight when I am only cooking for myself. It comes together really fast. In fact, it takes nearly as much time to dice the carrots as it does to cook everything!

While a pan heats up, I start by dicing a carrot or two. I then pour in some EVOO and toss the carrots in, seasoning them with some salt and dried thyme.

While they cook I coat an ahi tuna steak with blackened seasoning. Once the carrots are softened, I'll scoop them out to a plate. I then put the tuna in and cook about two minutes a side. I then take the tuna out and slice. (I've learned with tuna that if you make a single slice and not a sawing-motion, the slices will look nicer.)

I then plate it up.....

...and eat it.

The natural sweetness of the carrots pairs nicely with the heat of the blackened seasoning. (And both have thyme, so that keeps everything unified.)

**jfmorris** · March 7, 2023, 08:53 AM

Well, the end of Winter is rapidly approaching, and with it, I decided to smash some burgers for the college small group from our church that meets at our house on Monday evenings. Uncovered the Camp Chef FTG-900 to find it in awesomely good shape after months of neglect under its cover, out in the rain and snow in the open.

First - I enlisted the assistance of the SnS Deluxe Kamado to make smoked Mac-n-cheese in my Lodge 12". I used B&B briquettes (out of lump!) and pecan wood. Lesson learned - I got too much smoke in 90 minutes, next time I will cut the time on the grill in half.

Then, it was time to toast some buttered buns.

After that, laid out some meat, smashing it flat with my trusty Lodge press:

Look at that color on the 3 minute scrape and flip!

Cheesed up about half of them as you never know who does and does not want cheese. Turns out - just my wife wanted a burger without cheese!

And final beauty shot of that melting processed American Cheese food!

I love smash burgers - have them planned again for tonight for Yvonne's birthday, when all the kids come over. Basically gonna do a repeat of the same cook. Mac-n-cheese, chips and smash burgers...

**TWBarbecue** · March 7, 2023, 10:12 AM

French Onion Chicken!!!

Seasoned chicken breast with paprika, garlic & onion powder and sliced thin a large yellow onion. Seared the chicken for about 3/4 min per side and set aside. Sautéed onion slices in the same pan until soft and caramelized. Threw in minced garlic, a splash of sherry, 2 tbs of flour, pepper and cooked for about a min before mixing in a can of French onion soup. Placed the chicken back into the pan, covered and placed in the smoker at 350°F for 20 min. Added Swiss cheese, covered and placed back in the smoker for about 3 minutes to melt. SO DELICIOUS!!!

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