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Meat-Up in Memphis 2021

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

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  • 58limited
    commented on 's reply
    Bread! Going to a college buddy get-together for the weekend. I made sourdough jalapeno/cheddar/bacon bread - three loaves total - and IowaGirl 's no knead bread recipe but with my sourdough starter. Turned out great! Below are pics:

    Jalapeno Cheddar Bacon

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    No Knead white sandwich bread


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    Simple left over beef rib sandwich for breakfast - Yum!

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  • theroc
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    Sous vide and seared Coho salmon with risotto-style Israeli couscous and roasted asparagus.

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  • Ernest
    commented on 's reply
    Lazy dinner...... Omelette, omelet or whatever you call. Click image for larger version

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  • RichieB
    commented on 's reply
    Oh that crust and the texture inside. Looking light and airy. Well done.

  • Dewesq55
    commented on 's reply
    ​​​​​No-knead bread. I thought I'd go old school to stay getting my bread baking groove back whole waiting for my starter to relaunch (doing nicely, by the way!) This is so good, I almost wonder why I bother with the hassle of Tartine loaves.
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  • Skip
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    A pretty simple supper tonight. SV Chicken Breast with a CI sear, Rice Medley, and Broccoli. There was a little Spotted Cow Beer in the glass too. Spotted Cow is a favorite Wisconsin Beer for many of us...if we get to WI to buy some.

  • Donw
    commented on 's reply
    Last year we loaded up on Prime Rib when it went on sale after the holidays with the plan to serve them when guests came over. Good olde Covid quickly squashed those plans.
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  • RonB
    commented on 's reply
    Couple recent cooks - burgers the other night and fried chicken with mashed taters and gravy tonight. One of my favorite mea ls as a kid although I do cook the chix different than my Mom 'cause when she took it out of the pan, there was not a molecule of moisture left in it.

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  • Richard Chrz
    commented on 's reply
    Yard bird over cooked 2 hours on my 26.

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  • barelfly
    commented on 's reply
    Last night, Cooked up some flat iron steaks from the local source I found a few weeks back. A thin layer of aioli as the binder to the Carne Crosta rub and seared away on the CI skillet. Felt like going this way rather than the grill. Got a great crust on them this way, really enjoyed the flat irons. (Sorry the picture is a bit out of focus, just realized that!)

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    also roasted Brussels and garlic cloves with shaved Parmesan. In my opinion, there is no better way to serve Brussels than roasted down in a CI like this! Man they were good!

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  • RichieB
    commented on 's reply
    Looking good. Suggestion on the filling. I use a food processor and do shallots and pepperoni. Then I add the cheese. Give it time to get softened up a bit. Use that to fill poppers. My last batch I added FlatIron 4 Pepper. That upped the heat. I make a batch at a time using tub of cream cheese. Then store in fridge. All I do is take a pepper out prep, fill, cook.

  • Michael_in_TX
    commented on 's reply
    Finally got around to doing jalapeño poppers on the PBC (first time ever, on any grill). There are many variations on this, but I decided to start off simple: jalapeño halves stuffed with cream cheese, wrapped in bacon.

    Really, really good. And after 50 minutes, the bacon was cooked just the way I like it. I like how the fat drips down and away from the bacon, unlike cooking bacon in a pan. (And also that PBC flavor of the fat getting vaporized!)

    I would do a few things differently next time. I forgot to season the cream cheese, oops. But the bit-more-than-I-should dusting of Killer Hogs The BBQ Rub on the bacon top made up for that. Also, I used Wright's bacon, which is a great bacon to get at the store (good meat to fat ratio, doesn't tear apart like a tissue), but even their non-thick cut is quite thick. I will use a thinner bacon next time. I ended up going 50 minutes on these things. Also, I need to flip them halfway through. The bottom bacon was more done than the top, but not objectionably so.

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  • painter
    commented on 's reply
    All the craziness had me craving some comfort food, so...meatloaf! A nice bottle of Rioja also helped. This was adapted from Meatheads recipe and cooked on my Primo with a touch of smoke. Click image for larger version

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  • Elton's BBQ
    commented on 's reply
    I've made pickled jalapenos..
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  • troymeister
    commented on 's reply
    A lovely and delicious French Omelette....

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Meat-Up in Memphis 2021

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Meat-Up in Memphis

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masterbuilt gas smoker
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