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**Andrrr** · March 11, 2023, 09:35 PM

Chicken Scarpariello. A fancy name and presentation for a very tasty dish. I'll get to the plating pictures someday.

**troymeister** · March 11, 2023, 09:47 PM

In Chicago, St Patty's Day was celebrated today. So in honor. A little Corned Beef, Cabbage, Multi Colored Carrots, Potatoes along with some of my Homemade Sourdough Rye.

**Steve B** · March 11, 2023, 10:07 PM

Haven’t posted any cooks here in quite a while. But I felt compelled by this one. Granted it’s not on an outdoor cooker. It came out of the oven. Anyway I think I’m getting the hang of this pizza thing. Went with a pepperoni pie tonight. Definitely the best I’ve made so far.

**ofelles** · March 11, 2023, 10:45 PM

I was looking around for something to cook up and this was the best I could come up with.
Veggies

Spices

Wine and homemade chicken stock

Sauces

Meat

Cooking

Turned out to be some delicious Louisiana Alligator Creole Stew.

**58limited** · March 11, 2023, 11:03 PM

I spent most of the day helping a friend with his first big catering event. This is a side hustle, kinda spur of the moment. The Andrew Duhon Trio is playing at the brewery tonight and he was asked to cater. 70 tickets were sold (full house, its a small place). We made two large cast iron pots of jambalaya from scratch. Last night we chopped all of the veggies and meat. Today we sliced 75 cucumbers for a salad. Lots of work, I'm tired. I basically forgot to take pics but I took two pics of the jambalaya in the cast iron cauldrons:

This is the smaller one, probably 15 gallons. This is the one I was in charge of:

Here is the big one, I would guess 35 gallons plus:

Both have equal amounts in them. By the time we added water and rice mine was filled to the top, the other was barely half full.

At the time that I left we had fed everyone plus a few and had only used one batch so now we know that we only have to make 1/2 as much next time. The extra will not go to waste, trust me.

**theroc** · March 11, 2023, 11:51 PM

Roasted king salmon with garlic-butter potatoes and cauliflower

**SheilaAnn** · March 12, 2023, 01:11 AM

CI seared hanger from wild fork. I’ve had better, but this was still nice. Spinach, roasted Yukon golds and ,mushrooms.

**BKYDBBQ** · March 12, 2023, 06:03 AM

Babybacks on the GMG Trek.

Ready to wrap

Finished Product

**DaveD** · March 12, 2023, 07:17 AM

Smoked up some Creekstone Prime chuck ribs yesterday. Dry brined overnight, hit with Hank's Bona Fide, smoked for ~6 hours on the SnS kettle on B&B charcoal and some mesquite chunks, then moved it to the Pit Boss pellet smoker in a foil boat to exit the stall. Full details right over yonder. They came out extremely well! So tender I could just slip the bones right out of the meat and slice it up. Jess Pryles taters and steamed asparagus to go with, accompanied by a 2017 cab out of Alexander Valley named "The Calling" (vinted by Wayne Donaldson). Serious comfort food!

**Jim White** · March 12, 2023, 09:35 AM

“So tender I could just slip the bones right out of the meat and slice it up.”

So. We need to talk around this.

**SoulHunter07** · March 12, 2023, 10:07 AM

Bacon, restructured venison bacon, and hubcap blueberry sourdough pancakes on the Blackstone griddle

**JuergenQ** · March 12, 2023, 12:43 PM

Stuffed with dried plum, bacon wrapped pork tenderloin, potato skewers and green aspargus. Mojo Picon and onion relish.

**TripleB** · March 12, 2023, 12:47 PM

Smoked a single rack of baby backs for my wife, daughter and myself. Love my KBQ. The happy median between an old school off-set and a pellet smoker. However, I still don't get a lot of smoke on my ribs.

I dry brined for 48 hours, slathered with Mayo and then dusted with just fresh ground pepper and granulated garlic. Used cherry splits to smoke and then red oak to finish the cook. I glazed with my BBQ sauce and back in the KBQ (unwrapped) for about 20 minutes to set the glaze. Fan ran between 260 and 225 degrees. The rack was 2.17 lbs and finished in a little less than 3 hours. Which is normal since the KBQ acts as a convection oven.

Ribs were fantastic. Salinity was spot on and the sweet glaze made the ribs perfect. Tenderness was a KCBS 9. Sorry no pics of cut up ribs. No smoke ring at all.

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