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**Skip** · May 1, 2023, 11:58 AM

Steelhead, Sweet Potato, Tangzhong Bun, and my first try at Rancho Gordo Cranberry Beans. I must admit to all you RG Bean Lovers...you definitely know your beans!

**SmokingSteve** · May 1, 2023, 03:51 PM

Two whole racks of St. Louis ribs cooked on the Camp Chef Woodwind. I used the Combustion Inc Predictive Thermometers to track the cook. They worked great and kept me from overcooking them. Nancy (my better half) said best ever! I used some smoked paprika and Meathead's Pork rub. No wrap and 225 with smoke level 8. Took about 5 and 1/2 hours.

These are the first ribs done since I moved to Vancouver WA. Much more moist than in Mesa AZ, LOL!

**texastweeter** · May 1, 2023, 06:23 PM

Venison and squash as a side to mushroom pasta.

Attached Files

**WayneT** · May 1, 2023, 08:07 PM

My wife’s ‘first day of retirement’ meal.

I cooked a 22 oz prime ribeye on the SNS kettle.

Mari Jo complemented it with sides of a zucchini, yellow squash, onion medley and lil’ taters with rosemary and olive oil. We paired this meal with a 2011 Ugolini Amarone Della Valpollicella Valle Alta. We ain’t spoiled, we just like good food.

**RichieB** · May 1, 2023, 08:09 PM

Congratulations on retirement.

**JuergenQ** · May 2, 2023, 01:25 AM

Casserole with potatoes, onions, baloney or pork sausage, covered with cheese and wrapped in bacon.

**Jfrosty27** · May 2, 2023, 05:29 AM

Last night I did some very simple bone In Berkshire pork chops from Wild Fork. I hit them with my favorite pork rub the evening before to DB. Then tossed them on the Recteq running at 235 until an IT of about 140. A little sauce for the last 15 min. About 90 min total cook time.

Man they were good! Very juicy and tender. And that Berkshire pork is so flavorful.

**Mosca** · May 2, 2023, 06:13 AM

Chapter 15 of “Will It Omelet?”

A Caprese omelet.

Here is ya playaz: clockwise from upper left you got diced tomatoes in balsamic vinegar, basil pesto, 3 eggs, some fresh mozzarella, Parmesan, and a sprig of fresh basil.

Pretty simple from there: make an omelet.

This is freakin’ great. It’s in the rotation.

**Grilledribeye** · May 2, 2023, 09:00 AM

Panko crusted chicken on the Weber 22 with the vortex

**Bogy** · May 2, 2023, 10:38 AM

Last night was salmon and the first local asparagus of the year on the flattop. As we all know weather has been crazy this year, and the asparagus is later than normal but is now making up for it.

**Richard Chrz** · May 2, 2023, 11:48 AM

Made a chicken stock this week, took a bit of it and made some Rancho gordo Mayocoba beans with ham, some oven roasted carrot, on the side was rice, mixed in with some beer grains from a batch of Triple I started this weekend, topped with a poached egg, not pictured was a small half slice of sourdough used to mop up the finish,

**Troutman** · May 2, 2023, 12:40 PM

A sneak peek from my upcoming Louisiana Real and Rustic cooking series, Seafood Courtbouillon ....

**jfmorris** · May 2, 2023, 01:43 PM

Last night we had the final meeting at our house for the school for a group of college students from our church, and I made smash burgers and Nathan's hot dogs on the flat top, and meanwhile attempted to do fries on the Weber Genesis.

A batch of burgers down...

Flipped and looking back the other way...

And then getting cheesy...

Meanwhile at the other end of the griddle, we got dogs going on...

While I tried to do some frozen fries on the gasser. More on that elsewhere in the Pit...

**smokin fool** · May 2, 2023, 01:48 PM

Another wet dark dank miserable day up here so brightened it up with this 10lb spiral ham just in off the gasser.
3.5 hours at 300ish did the trick.
A dish a scalloped taters and some soon to go into the Dutch oven bread should fill out the menu.
Veggie to be determined.
No wonder I'm fat....