Show us what you're cooking - 3/6/2016 through 11/7/2020

[Ernest]

Sunday dinners at my house is like a restaurant. Everybody gets what they want. LOL.

Kids want meat lollipops... Here you go...





The wife on low carb, seafood type diet.... Here you go...





Well you know what daddy wants.....

[Jerod Broussard]

Smoking sausage, this stuff has pepper jack cheese with cayenne and garlic.

I can run a pretty steady 225 using wood chunks and a little heat from the propane burner.

[richinlbrg]

Made MH's Corned Beef Hash this morning.

EXCELLENT!!

Next time I make it, I'm going to try a couple changes for personal preference. I'll cut the cubes smaller. Also, since I like a crust on the top, so I'm going to try poaching the eggs separately, and when the recipe calls for putting the eggs on top, I'm going to try putting the hash under a broiler, then adding the poached eggs just before serving.

But those are personal pref only. This recipe ROCKS!!!! If you haven't tried it, hope you do!

Sorry, no pics. I just devoured it too fast.

[Jon Solberg]

The ribs off the Berkshire and hybreed pigs are always pretty skinny. Trying not to make jerky out of em with the homemade lump old school on the 26

[smokinfatties]

Costco had some prime Tomahawk Ribeyes @$13.99/lb so I had to jump on that deal! Cooked on Slow N Sear with some red oak for flavor.

[Jon Solberg]

[SteveFromLafayette]

Chicken breast stuffed with cream cheese and jalapenos, wrapped in bacon. Baked beans and baked potato.

[Ernest]

Taco Tuesday..... On Monday

[Huskee]

Late, but better than never....

Stuffed Buffalo boneless/skinless chicken breasts with Sweet Baby Ray's Buffalo sauce. Stuffed with mix of mozz, provolone and sharp cheddar. Also did one with MMD instead of Buffalo.

This is the last time I try to do chicken at 225. 2 hrs until done! Boo.

[LangInGibsonia]

Last night's dinner. Spatchcocked, injected (salt free), dry brined, S&G rubbed, then 340 for 70 minutes then seared. The only weird thing was that the thigh got to 165 by the time the breast was at 145 to start the sear. Still turned out juicy and delicious!

[mgaretz]

I made a char siu pork tenderloin - dry rubbed with Char Siu mix and SV'd for 5 hours at 145F then basted with honey and seared with the Sansaire Searing Kit torch. Made into a stir fry. Home made non-dairy peanut butter-banana ice cream for dessert.

[Breadhead]

Just lunch...😋

Steakhouse Steakburger's. Sous Vide to 140° and then into the cost iron skillet to get a crust and some extra sharp Tillamook cheese. I made the caramelized onions while the patties were in the bath tub. I keep Glop in the fridge in a squeeze bottle 24/7.👌

It's an easy lunch cook.😋

[LangInGibsonia]

For dinner tonight; Apple wood smoked venison burger with habanero cheese, bacon, avocado and homemade chipotle cilantro crema on a toasted sesame seed bun. On the side is Brussels sprout slaw with cilantro, avocado and smoked blue cheese. Tastes like summer!

[scottranda]

[Dewesq55]

Beef chuck shortr rib rack smoked Adam Perry Lang style using his rub and sauce recipes. Came out great. I also have another track of then in the brine to make ChefSteps short rib sous vide pastrami (no pic):