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**Smoke n Beers** · March 30, 2023, 04:57 PM

Wasn't going to post this but what the heck. I've been making pizza initially for my children going back some 20+ years. Long story short; Unhappy with dough from vendors, started making my own dough. Most basic recipe. To my surprise, my kids, their friend and most we served it to considered "The best dough" they ever had. Band of liars! Progressed to creating a sauce they all love. In the end, I now make pizza for Jan & I. Getting to the crutch of the matter; what I have never done and became very close to doing is smoke it at the final stages. Did not but that seems inevitable

So much for pizza. In the upper left of the picture: Turkey breast smoked; Best I have done to date. Dry brined overnight with a rub I created some time ago for poultry. As it turns out, seems very similar to the vast variety on line.

Upper right hand corner: Shoshito peppers marinated in olive oil, salt, pepper, garlic powder (maybe something else I can't remember; blame the wine) cooked on the grill. Busy night but Fat & happy!

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**Jfrosty27** · March 30, 2023, 05:03 PM

I fired up the Smokey Joe and did a couple prime grade strips for wifey and me tonight. As usual my plating is a hot mess but it all ate really good! 🙄🤷‍♂️

**BBQandLove** · March 30, 2023, 09:38 PM

Ate well at the Holiday Inn Express tonight! Cornish hens, salted, seasoned with Weber’s Parmesan Garlic, and smoked with B&B briquettes and a couple chunks of pecan. Perfection!

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**acorgihouse** · March 31, 2023, 03:58 PM

What do you do when you've had window installers all over the house for two days, they just left, you're starving and don't want to start cleaning up yet? And, everything you really want to eat is frozen solid? And all you want is your house back and a good steak? A trick I started using years ago, when I routinely came home after 12-14 hour workdays and just wanted to eat something. Frozen NY Strip, turn on gas grill, put on frozen solid for couple minutes till probe will go in. I like my steak at 134F, cook till around 70F, turn over once, pull off at 130F. Let sit long enough to go get Asiago chive butter and glass of wine. Feel better already.

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**Skip** · March 31, 2023, 05:24 PM

I tried the new Thin Crust from Kenji. Alfredo Sauce, Shrimp, Smoked Salmon, Red Pepper, and Mexican 4 Cheese Blend. It turned out well with positive comments from my Wife and Daughter. I will be making this again!

**DaveD** · March 31, 2023, 07:00 PM

Turns out I haven't forgotten how to cook! Made my lovely bride a comfort food Friday night dinner of sous vide que Wild Fork Angus Choice strip steaks, steamed asparagus, corn on the cob, and some mashed potatoes left from the great meatloaf meal our next door neighbors had ready for us yesterday, having house- and dog-sat for us on our recent family travel. These were thick, mondo steaks, check out the 2.4lb (~1.1kg) weight for the pair. The subsequent food coma is a great complement to the overall decompress following the trip.

Dry brined for about six hours, then hit 'em with some coarse black pepper and granulated garlic.

Did the meat jacuzzi at 131F/55C for three hours, then pulled it out and changed out the hot water for cold tap water to chill 'em down a bit. They ended up at about 100F before going onto the SnS kettle over a chimney's worth of raging KBB. I hit them with some Uncle Chris's Extra Fancy steak seasoning after patting the steaks dry from the SV.

Rotate, flip, rotate, flip...

Temps during the sear:

Live action! (Definitely worth listening on headphones)

Aaaaaaaaand, scene. Absolutely superb, just what I was after. Yum.

**troymeister** · March 31, 2023, 08:31 PM

So right now there is a Tornado Warning for my Neighborhood. What am I doing?...Cookin' Scallops that were seriously on sale. Served over Arugula and Spinach, Warm White Wine Garlic Dressing, Homemade Balsamic Glaze.

I have bug out basement plates ready to go in case the Tornado sirens go off. We Gotta eat ya know...Right now...Seems like the calm before the storm. The way I see it...If a Tornado is coming...Might as well eat good....Jus Sayin'

**Attjack** · April 1, 2023, 12:01 AM

Kalbi and gochujang sweet potatoes on a cold and rainy night.

**texastweeter** · April 1, 2023, 09:43 AM

Buttermilk griddle cakes, venison sausage, Arubian coffee, and the last of our maple syrup for breakfast.

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**Jim White** · April 1, 2023, 11:00 AM

I'm going to need a ruling here from the judging panel of SheilaAnn and barelfly

Is this nachaquiles or chilachos? Something else entirely? At any rate, it was lunch.

Had the last of my Chile con Carne to use up and did chilaquiles but cooked as nachos in the oven. Sadly, the last egg turned out to be bad so the tray only got three instead of four. At least I caught it before it went on.

**SammyJ** · April 1, 2023, 03:39 PM

PIZZA NIGHT AGAIN

**RichieB** · April 1, 2023, 05:47 PM

To follow on with my earlier post, here's the cook. BTW thunder and lightning as I post this. Timed just right.

**Richard Chrz** · April 1, 2023, 05:51 PM

I broke down two whole chickens this morning, I enjoyed a bit of the spoils right away.

Fired up my Weber 26 and my 22 kettle. Chicken qtrs from this mornings meal prep on one, brined in a salted homemade buttermilk from this week, and then on the other kettle I roasted potatoes, and finished with grill charred onions, topped with green onion and fresh grated Parmesan cheese. #WeberKettles

**JoeSousa** · April 1, 2023, 06:45 PM

Pork loin cooked about 275 on the SNS kettle seasoned with a basic pork rub (can't remember which bottle I grabbed) and then cranked the heat for the last few minutes after glazing with the AR KC sauce. Love that this cut is pretty much always under $2 per pound. Cooked to 145 internal and it was plenty juicy.