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**wallypop** · December 12, 2023, 06:11 PM

Made up some chicken parm to celebrate the NY Giants win last night, and in honor of Tommy Cutlets.

Attached Files

**RichieB** · December 12, 2023, 06:45 PM

I was going to do smash burger. But I took a left turn. Stuffed burger A.K.A. Juice Lucy. My grind of chuck, 9 oz. I had 3 3 oz. meatballs for the smash. Was only going to use 2 but going stuffed I took the 3rd into play. American cheese, crumbled bacon and chopped onion. Seasoned with SPG and grapeseed oil as a binder. A twiced baked potato.

**barelfly** · December 12, 2023, 07:50 PM

Haven’t made chimichurri in a bit. Used some higher end EVOO for this and wow, did it add a wonderful fruitiness to the overall flavor to the flank and chimi! As well as to the black beans and rice.

My tortillas on the other hand…last two of the bag and they were a mess

but, still worked ok and turned into lovely dinner with my wife and man child son who’s back from his first college semester!

**Michael_in_TX** · December 12, 2023, 09:49 PM

This dish has made it onto my weekly rotation: easy beef and brocolli. We buy the NY strip value packs when they go on sale and grab a steak out of the chest freezer the night before. These are USDA Select, but I don't mind at all.

The trick is to velvet the steak. Slice the steak thin, then mix in some soy sauce and cornstarch and let it sit in the fridge for 15 minutes.

Then just sauté the steak in batches. No more than a minute a side and they are perfect and tender!

Yum yum.... I have to stop myself from just eating the steak as-is!

Mise en plase for the glass noodles, pre-steamed broccoli, and sauce. (The noodles are soaked for 15 minutes in water, not cooked. Sauce is 1/4 cup chicken stock, 2 tbl soy sauce, 2 tbl oyster sauce, 2 tsp sugar, 2 tsp sesame oil, and 1 tbl cornstarch.)

Getting a little color on the broccoli after the meat is done.

Then just mix everything together and plate up!

It's not a stir-fry, stir-fry....but for a quick and very flavorful dinner, it's great!

**Spinaker** · December 13, 2023, 12:43 PM

Dutch oven pork belly for sauna night. Light and Dark.

**Troutman** · December 13, 2023, 02:48 PM

Not Jerkin' Around

Ever had something on your cooking bucket list that you never seem to find time to get around to? Normally my go to for chicken either smoked or grilled is to marinade in my Pollo Asado Mexican style sauce.

Asado de Pollo Ahumado - Pitmaster Club

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/poultry-chicken-turkey-and-duck-recipes/964383-asado-de-pollo-ahumado

Who doesn't love a properly smoked chicken? Last year I began to develop what I consider (at least for my tastes) the perfect smoked chicken. My usual rotation has grown quit large over the past 5 years, so its unusual for me to prepare the same recipe more then a couple of times a year by default. But smoked (and sometimes

That said, out came my bucket list the other day after having seen a YouTube episode by That Dude Can Cook whereby he made a really good looking Jerk Chicken.

I saved his recipe and searched for others but kept coming back to his. So last weekend I decided to go ahead and cook his recipe and BAM. That Dude cannot only cook, but man was he right on with his recipe !! The thing that put his over the top was to take a portion of the marinade and add butter to it for final basting. He just calls it Jerk Butter. Man, I could drink that stuff like a milkshake.

At any rate I fired up my 26" Weber with my large Vortex and a chunk of applewood and cooked some leg quarters using his recipe. The only thing missing from its authenticity was not having any Pimento wood that's the hallmark of Jamaican jerk recipes but hey, the chicken turned out awesome regardless. If, like me, you've never tried cooking or even had Jerk Chicken, I heartily endorse this recipe. Next to my Pollo Asado, this one earns the Troutman high seal of approval

**SammyJ** · December 13, 2023, 04:39 PM

SHIRMP, and homemade cocktail sauce.

my sweetie prepped this for us

**Jim White** · December 13, 2023, 06:12 PM

Beef back ribs. As DaveD would say, more details than you need here.

Served with some leftover stuffing from Thanksgiving and some salad.

**Starsky** · December 13, 2023, 07:28 PM

I know that the question has been posed as to how long meat can stay in the freezer and still be good. Well for me, it's over 2 yrs. I pulled a brisket from the bottom of the freezer that I had purchased years ago when meat prices were starting to rise.

Pulled from the vacuum sealed packaging and trimmed up. I salted it and left it in the fridge over night

I went a little heavy on the rub because I thought the meat might be a little bland

The final results. 7.5 hrs. in the smoker with oak. Wrapped tight in tinfoil and 1 hr. and twenty minutes in the oven at 250 degrees. Then bathed in its own juices and served. A big success. Everyone loved it. My wife managed to save two pieces for my lunch the next day.

**DaveD** · December 13, 2023, 07:42 PM

Green chile chicken tacos, one of our fave recipes that we've been making for nearly the entire 24 years we've been together.

Bone-in, skin-on chicken breast baked on a rack over a pan of sliced and quartered sweet onion. Both the chicken and onions are coated in a mix of EVOO, oregano, salt, and pepper. Chicken takes on a great flavor from the onions. Fixins include shredded cheese, some roasted Hatch green chile, light sour cream, and the baked onions, with the lot loaded onto corn tortillas. Muy bueno!

Brought it to 160F/71C in a 350F/175C oven, which took just about one hour, then let it rest and carry over for five minutes, allowing it to reach 165F/74C. Tender and juicy. Pulled the chicken off the bones and shredded it up for service.

Taco time! These were knife & forkers, definitely too bigga eat.

**texastweeter** · December 13, 2023, 07:44 PM

Chicken fajitas

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**ecowper** · December 13, 2023, 10:45 PM

Grilled some NY Strips on the SnS and cooked Pommes de Terre Fondantes ….. which was a first. Stacy said I got it pretty good for the first try.

**bbqLuv** · December 13, 2023, 11:39 PM

Chicken BBQ thighs on my Traeger are simple and easy.
Marinaded with Italian dressing, patted dry, and seasoned lightly with SPG and a hint of Lawry's Seasoning Salt
Placed on the grill heated to 350*F, done at 175*F internal, about 35-40 minutes.
I rated them 7/10.
Served with Baked beans, and side salad.