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**Elton's BBQ** · March 18, 2023, 11:32 AM

Cheap asian ribs.. Not the best i've had..

**texastweeter** · March 18, 2023, 11:36 AM

So this morning my wife asked for brie en crute. I made it up, took a couple photos and baked it. Once out I put it on a wire rack to cool, and went to the garage for a few to grab some rods and tackle for fishing. 10 minutes tops. When I got back it was gone, kids and her were happy though.

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**JuergenQ** · March 18, 2023, 11:41 AM

Salmon potato casserole

**58limited** · March 18, 2023, 12:20 PM

Last night: Bison Brachiole

**RickyBobby** · March 18, 2023, 04:58 PM

Pastrami was the case! Made my own corned beef and then took it to Pastrami! Still not as tender as I think it should be, but it is absolutely delicious!!!!!

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**SheilaAnn** · March 18, 2023, 05:42 PM

Last nights pizza. Almost Detroit style, but in the 14” cast iron. And the sauce is under the cheese. SammyJ

**RonB** · March 18, 2023, 06:08 PM

I finally remembered to do the Combustion cook that was one of the reasons I wanted the wireless thermometer - rotisserie chicken. It turned out great, and the prediction was spot on. I didn't remember to check the prediction until there was about 25 min left. That meant it would be done at 6:10, and it was done at 6:10. I think leaving the lid on helped with the accuracy, (which only makes sense). I opened the lid twice. The first time to check on brownness, and I bit later to move the charcoal baskets a bit further from the chicken. ( chefchrisyoung )

Puttin on the Ritz - er - I mean grill...

This is just before pulling of the grill, and I forgot to take plated photos again .

**texastweeter** · March 18, 2023, 06:52 PM

Chicken and venison sausage scarpariello.

*edit: went back and added the sourdough pics I forgot to add.

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**radiodome21** · March 18, 2023, 09:00 PM

Couldn’t eat meat yesterday so we pushed out St Patty’s day celebration to today. Bought a packer from Costco and wanted to separate the point and the flat. Followed Meathead’s corn beef recipe and its awesome. Overall it was a Good learning experience. I didn’t do the best job on the separation and ended up with 4 pieces. Smoked 2 on the pellet smoker, one on the kettle and the other one in the crock pot. The cured pieces were respectively put in the crock pot and the kettle. Can’t wait to do this again.

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**DaveD** · March 19, 2023, 06:10 AM

Dinner last night: Mustardy pork chops. They were supposed to be HONEY mustard pork chops but Doctor Genius here completely spaced out and forgot the honey in the marinade. I will not be living this one down for quite some time...

They sat in a ziplock with the marinade all day, then grilled 2-zone style on the gasser. Got the IT to about 125F/52C on the indirect side, then seared for final IT of 145F/63C. Roasted some red taters & onions lightly coated in EVOO, salt, pepper. Steamed asparagus and one of my lovely bride's from-scratch bialys. Yum!

2-zone mashup:

Pan o'taters:

Aaaaaaaand scene:

**jlorenzen** · March 19, 2023, 07:45 AM

Got this beauty from Brinkman's Country Store here in Findlay, Ohio. Nearly an eight pound pork butt, low and slow starting at 6 this morning... going to have some good grub for dinner! This was before I dusted it with my dry rub.

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**Mosca** · March 19, 2023, 08:50 AM

I hope everyone indulges me; I know that making goofy sandwiches isn’t really cooking. But it is a hell of a lot of having fun with food, and it’s in that spirit that I share this stuff.

Today’s stupid sandwich is my take on that pastrami-and-bacon I made last week.

Sandwiches tend to be successful when the flavors are balanced. You can have ingredients clashing with each other, or you can have ingredients complementing each other, as long as nothing insists too much on itself. In the last sandwich, everything worked pretty well except the yellow mustard; it was pretty bold, every bite said, “WITH MUSTARD!” That was a sandwich of competing strong flavors, and it would have been better with a milder dressing, like a good brown mustard.

This is a sandwich of complementing flavors. I kept the pastrami, the bacon, and the cheddar. I went with roasted red peppers instead of coleslaw for the sweetness, and I added tomato for some tartness. I used baby spinach for the greens, and mayonnaise for the dressing, and finally I added a fried egg, because of my fond memories of Primanti’s pastrami egg and cheese sandwich! I used that marble rye because it’s what I had, and I toasted it, and I used three slices to help maintain sandwich integrity through the consumption, but this should really be on soft Italian bread, untoasted, sliced thick…

I let the egg cook too long, but it turned out okay; those bites with the hard cooked yolks were delicious. I would actually consider hard cooking a couple eggs and making a paste from the yolks, and using that!

This was one damn good sandwich. One of the best.

**Spinaker** · March 19, 2023, 09:11 AM

Sabrina made me a real stick to your bones recipe. This is her version of a cast iron pot pie! You know, I have a ton of tree tapping and syrup prep to do today, so she wanted to make sure I had a good base.

I smoked some chicken on the KBQ. Then I shredded it for her. She took over the rest!

Smoked chicken, celery, carrots, onions, peas and a ton of butter. This is all topped off with puff pastry cut into squares. Nothing better on these unseasonably cold "spring" nights. I am one lucky dude, that is for sure. I don't deserve her.