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**Michael_in_TX** · December 14, 2023, 01:07 PM

Trying to use up this head of leafy green lettuce has led me clearly into the realm of fast, delicious, and relatively healthy lunch salads!

I did the same base as I did for my tuna salad: ripped up lettuce topped by a bit of matchstick carrots. Today I took a salmon filet, dusted it with salt and togarashi (a spicy Japanese pepper blend), seared it up in a pan with some avocado oil and topped it on the salad. I then did a final drizzle of Bachan's BBQ sauce.

Yum! Yum!

**Michael_in_TX** · December 14, 2023, 07:06 PM

It has been far too long since I've done this recipe, especially as it is one of my absolute favorites. It is an adaption of Chili Pepper Madness / Mike Hultquist's Korean chicken: https://www.chilipeppermadness.com/c...orean-chicken/

I marinate the chicken thighs overnight in soy sauce, gochujang, sriracha, habanero hot sauce, garlic, ginger, and red pepper flakes. (Yeah, we are not messing around here.)

Here we are about to go on the grill. (The two thighs on the right are my wife's, who does not like spicy. They are marinated in just soy sauce and lightly dusted with Holy Voodoo....shhh, don't tell her Holy Voodoo has jalapeño flakes in it!)

Standard Weber Kettle grilling over pecan wood. I like to take thighs to 180 F.

So beautiful, so lovely. (Don't worry, I, astonishingly, remembered to keep track of which two were my wife's this time!)

I want to eat it all.

Here we are plated up....served over brown rice with oi muchim, a Korean cucumber salad.

This dish is fantastic. It actually isn't overly spicy, but it gives that little bit of heat plus that depth of flavor in spicy foods we all crave so much. I love it. The cool oi muchim is a perfect complement to the spiciness of the chicken.

(There are many oi muchim variations on the internet, but here is the one I used: https://www.youtube.com/watch?v=yEzBiKqvsrA)

**Thunder77** · December 14, 2023, 07:37 PM

Latkes!

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**barelfly** · December 14, 2023, 07:58 PM

Not the most photogenic dish, but the flavors were excellent!!

This is a mix of three different meals

My Green Chile beef stew, Rancho Gordo Pinto Beans, and the mashed potatoes from our roast dinner this past Sunday. I fried up the mash to warm and get a little browning on them.

Almost like a Huevos Rancheros minus the egg….which I regretted not making as soon as I sat down to eat.

**RonB** · December 14, 2023, 08:00 PM

Tonight I made a bacon stir fry. I had to set the new phone's resolution to 12 mp, (down from 24 mp), to get the photo to load.

**CLB3** · December 14, 2023, 09:12 PM

Spun Cornish hens for dinner tonight. Brined overnight, coated with a little olive oil, and seasoned with a Tuscan spice blend. Served with a salad. Quite tasty!

**Michael_in_TX** · December 15, 2023, 09:31 AM

This is my breakfast this morning, because Texas.

(Texas red with cornbread toasted in butter.)

**jab688** · December 15, 2023, 11:35 AM

From the Elegant Fare from The Weber Kettle cookbook 1977 recipe card 4a, 4b 1lb Meat Loaves.
I made 5 of the 6 loaves as the sixth one was basically an Italian meatloaf.
For convenience I baked/grilled them in small grilling trays 8.65” x 5.9” x 1.25”. Each pan was notched to identify which loaf it was. The 5 ‘mixes’ were left to sit overnight in the refrigerator to let the flavors meld.
Grilled indirect for 60 min indirect heat with a rotation every 20 minutes Temp around 300. Internal temp – 170.
Each one-pound loaf contains 1 beaten egg and 1 cup bread crumbs.
Loaf #1 Bacon-Cheese: ½ cup grated cheese, 1 minced onion small, ¼ cup cooked and crumbled bacon, 1 tsp Worcestershire. Results: Was really good.
Loaf #2 Cheese-Nut: ¾ cup shredded Cheddar, ½ cup chopped walnuts, ¼ cup red wine (Port), 2 tsp Worcestershire sauce, 1 tsp Dijon mustard, and 1 tsp salt. Results: Sort of like a wine and cheese ball. Not to sure about this one.
Loaf #3 Chili: ¼ cup chili sauce, 1tbs Worcestershire sauce, 1tbs wine vinegar, 1tbs, grated onion, ½ tsp chili powder, and 1 minced clove garlic. Results: Was really good.
Loaf #4 Dill: ¼ cup sour cream, 1 tbs dried dillweed, 1tbs chopped chives, 1tbs capers, ½ tsp salt, and 1.2 tsp pepper. Results: Was different but okay.
Loaf #5 Olive: ½ cup chopped olives, ¼ cup minced onion, salt, and pepper to taste. Results: Different but pretty good.
Loaf #6 Italian Style: (not made) 1 cup grated mozzarella, ¼ tsp oregano, 1 tsp salt, ¼ tsp pepper, baste with tomato sauce.
#progresso #kraftmacaroniandcheese #kraft #blacklabelbacon #hormel #hormelfoodscorp #leaandperrinsuk #abcfinewinespirits #kraft #mortonsalt #McCormickSpice #pompeian #teamchargriller #chargriller #chargrillergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #winndixie

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**Baltimorelger** · December 15, 2023, 12:25 PM

Smoked pork chop on the offset!

**SammyJ** · December 15, 2023, 04:49 PM

Beef Chuck Roll

**DaveD** · December 15, 2023, 06:38 PM

After seeing ecowper Eric's strip steak cook post this morning, I was inspired to make strips for my lovely bride and me for tonight's dinner. Starting material was a pair of Wild Fork Angus strips, about 14oz/400g each, which I dry brined for a few hours and then hit with some coarse black pepper and granulated garlic. Vac sealed up with a bay leaf and a glug of EVOO and into the sous vide at 131F/55C for the afternoon. Patted them dry and hit them with a generous dusting of Uncle Chris's Gourmet Steak Seasoning (say it with me: it's Extra Fancy), and let them sit on the counter for half an hour or so to allow the steaks to cool to about 110F/43C to give me a little headroom for the sear.

Seared on the Weber Spirit with GrillGrates flat side up. I would have done them over coals in the kettle, but I have it set up already for a low & slow cook starting first thing in the morning. Somewhere between 90-120 seconds per side, plus I tried to sear the edges a little bit, as best I could.

Plated with some broccoli and we split a humongous baked tater. Steak was just superb, melt in mouth tender, super juicy in that coat-the-inside-of-your-mouth way, and got some decent char from the sear. Brushed the steak with a melted compound butter that my lovely bride had made with the last of this year's home-grown herbs. Paired all that with a 2020 Hall Ranch cabernet, which went very nicely indeed.

**Richard Chrz** · December 15, 2023, 07:03 PM

Pizza night & a Triple Mash Old Pal.

Salute

**smokenoob** · December 15, 2023, 07:40 PM

Well in the interest of science and the question posed by pitmaster captainlee “Are wibs better the second time around?” I decided to take the challenge. Today I smoked two racks of wibs. To see if the Grillin Dad ‘s theory about havin’ smoke on him from the cook is valid, I decided to cook the full meal and then quick shower, change of clothes, and brush my teeth (ahead of my once a year weather I need it or not schedule). Well, I’m here to report it will be really tough to taste better tomorrow cause it was awesome, but we will wait till the evedance is in. Stay tuned…..

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