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**Jim White** · November 2, 2023, 06:11 PM

To avoid the usual controversy, I will just call this a stew, even though it started off as a chili and then benefitted from project creep. I had some boneless skinless chicken breasts that had been dry brined with Hank's KC Royale and cooked over lump and hickory chunks on Tuesday. Today I made a chile paste from three New Mexico reds, a guajillo, a pasilla and two tiny chipotles rehydrated in chicken broth. I finally had the presence of mind to run the paste through a strainer after the blender to remove the bits of skin that didn't fully break up in the blender. I did a quick sear on some sweet potato chunks and then set them aside. I lightly caramelized an onion in some peanut oil with whole cumin seed. That got deglazed with the chile paste and a large can of fire roasted tomatoes. This was simmered while I chopped up the chicken. After adding the chicken, it simmered an hour or so to soften the chicken and meld the flavors. Then I added a pound of frozen black-eyed peas and simmered some more. Two cans of black beans and then the sweet potatoes were added with more simmering in between. After it was assembled I added the juice of a lime and salted to taste before the final simmer.

Not bad for a random chili, I mean stew.

This made approximately a sh*t-ton, so I split the remainder into a couple of containers so my daughter can have some to feed her crew.

**SheilaAnn** · November 2, 2023, 08:49 PM

Spot Shrimp and late season tomatoes from CSA. Risotto made with homemade shrimp stock. Basil came from CSA, too.

**Attjack** · November 2, 2023, 09:15 PM

Pork, potatoes, and salad.

**JCBBQ** · November 3, 2023, 08:45 AM

Winner winner chicken piccata dinner.

**hoovarmin** · November 3, 2023, 09:18 AM

Strip reverse-seared in beef tallow on the Camp Chef.

https://youtube.com/shorts/NIyNyAelpJE?feature=share

**Michael_in_TX** · November 3, 2023, 11:36 AM

It is weird to think back when I first started cooking that I couldn't do anything without an exact recipe. Fast forward two decades and here is a dish I threw together without even looking at any recipe.

It is my take on quick weeknight beef and brocolli.

I first threw a NY strip in the freezer to get it firmed up. While that was going on, I made a stir-fry sauce: 1/4 cup chicken stock, 2 tbl soy sauce, 2 tbl oyster sauce, 2 tsp sugar, 2 tsp sesame oil, and 1 tbl cornstarch.

I also steamed some brocolli florets in a microwave steamer. (I always have to pre-cook my stir-fry brocolli. I never can seem to get them fully cooked with a direct stir fry.) I also put some glass noodles (mung bean sprouts) in some water.

After the beef had firmed up, I sliced it thinly. (Love NY strip for the ease at making uniform slices.) I then cooked it hot and fast in some oil, perhaps just 45 seconds a side.

After the beef was done (had to do it in batches), I added the brocolli to the skillet and tossed it in the beef juices until I got some browning. Then the beef went back in, followed by the glass noodles. Once the residual water on the noodles had evaporated, in went the sauce.

Once it quickly boiled and thickened, I plated everything up, garnished with red pepper flakes and toasted sesame seeds.

Incredibly tasty! And, a wonderful reminder of how far I have come in my cooking endeavors.

The addition I will make for next time is to sauté some garlic and/or ginger before mixing everything together.

**WayneT** · November 3, 2023, 11:46 AM

A lunchtime mini throw-down on the Weber gasser.

I had a little of the chuck roast I ground the other day for bolognese so decided to make some kebabs today. I marinated them in Kinder’s teriyaki sauce/marinade 48 hours then skewered them along with some veggies.

Onto the gasser the skewers went, on a cool, crisp autumn day that makes you appreciate outdoor cooking.

It’s on the plate,
So don’t be late.
It will not wait,
To be ate.

Burma shave

(with apologies to the grammar police for using my artistic license while suspended)

Finis

**SammyJ** · November 3, 2023, 03:59 PM

Smoked some brats and my last bag of pulled pork. Next butt will be kettle cooked.

**skipsdaughter** · November 3, 2023, 05:12 PM

I haven't been around much the last month or so as we prepared to welcome our little one, who made a surprise entrance a couple weeks early last week. In honor of his one week birthday, I made crazy crust pizza -- a quick batter-based thin crust pizza.

And, a couple photos, including Skip meeting his grandson Toby.

**Baltimorelger** · November 3, 2023, 05:44 PM

I present Myron Mixon’s Apple Crunch. Apple pie filling, pecans, yellow cake mix, 2 sticks salted butter, and cinnamon mixed together and smoked until golden brown (did about 2 hours at 350). Pure sugar delight made a for a potluck at my kids school.

Attached Files

**Richard Chrz** · November 3, 2023, 06:07 PM

Friday night pizza night.

after a long week of making, baking, …96 hour cold ferment crust, sanmarzano red sauce, Italian sausage, Genoa salami, fresh mushrooms, and onions.

also one of the loaves from this week, and a perfect Manhattan to finish the week, Cheers!

**SheilaAnn** · November 3, 2023, 09:26 PM

And speaking of dough…. It was from my favorite deli. I knew I had to work late tonight, so I leaned on the deli for a little help. Pepperoni, deli’s cheese blend, mushrooms, green pepper (csa). Cast iron pizza because that’s what BF likes and it was “his turn” this week.