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**Richard Chrz** · January 13, 2024, 04:07 PM

Way to fricking much snow and cold to grill game day food… garlic confit oil and parmigiano cheese sourdough, and the dipping oil is the left over oil from the garlic confit.

**SammyJ** · January 13, 2024, 04:55 PM

Steak and eggs, with cheddar cheese

**Attjack** · January 13, 2024, 07:13 PM

The chili is coming along...

**Michael_in_TX** · January 13, 2024, 07:54 PM

Last grill before the freeze! Gochujang Chicken Rice Bowls. (I use the marinade from https://www.chilipeppermadness.com/c...orean-chicken/)

Spicy!

**scottranda** · January 13, 2024, 08:41 PM

Beef and broccolini. Decent first try. Will try to improve.

**scottranda** · January 13, 2024, 08:42 PM

19 pounds of homemade bacon. Insanely good. Oak smoked.

**barelfly** · January 13, 2024, 10:38 PM

Thought about making salmon nicoise tonight

Jim White

But when at the lake for the long weekend - when the weather has been amazing - 15-20* warmer than home, it’s time to grill up skirt steak with chimichurri….dang this was good stuff!

**theroc** · January 13, 2024, 11:00 PM

Mesquite roasted king salmon with braised cabbage.

**SheilaAnn** · January 13, 2024, 11:25 PM

Horrible picture…. Roasted sweet Italian sausage with potato gnocchi and pesto that I put up over the summer. Fast and easy!

**JCBBQ** · January 14, 2024, 12:16 AM

My quest for increased veggies continues. Cauliflower and Cavolo Nero pasta.

**skipsdaughter** · January 14, 2024, 01:07 AM

Baked this cardamom and cinnamon bread on Friday and didn't love the visual (thanks for the tips on the baking post, folks). Tonight I turned it into French toast for dinner, which was yummy and filling.

**DaveD** · January 14, 2024, 07:30 AM

We had 2lb 5oz (1 kg) remaining of our sous vide que Xmas prime rib vac sealed in the freezer, so last night we invited our splendid next door neighbors over to help us eat it because I wanted to have it all consumed in one meal. Reheated in the sous vide at 133F/56C, which was the temp I ran it at on the day (thankfully I did NOT screw up and forget, like I did on my first SVQ prime rib leftovers, when I reheated at 150 without thinking... oh, the horror). Served with Them Taters (what we call Jess Pryles's fabulous roasted tater recipe), roasted cauliflower tossed in EVOO, S&P, and red pepper flakes, dinner rolls, and I tried my hand at Kenji's bearnaise recipe (thanks to the folks who chimed in on my thread looking for sauce suggestions the other day). It was just as good as on Xmas...

Didn't get a lot of prep pics because things had to come together fast for service. Here's the cauli before going in the oven:

Staged for the bearnaise assembly after having already done the first step, reducing white wine, white wine vinegar, shallots, black peppercorns, and a dash of tarragon and strained out the solids. Recipe called for reducing to 1.5 tbsp, but I clearly did not hit that mark, with nearly 6 tbsp/100ml of liquid. It was hard to judge how much was in there as I worked it on the stovetop - lesson learned.

At service, I had the melted butter ready to go and combined everything in the immersion blender's cup. It tasted great but, not surprisingly, it was too thin.

Deliverables!

The bearnaise was really tasty though, so that's a win, and almost all of it got consumed, everyone kept adding more to their meat. And the low viscosity was not all bad, helping the sauce penetrate the meat more than would a thicker/creamier sauce. We'll see how I do next time

**TWBarbecue** · January 14, 2024, 07:45 AM

Pork Tenderloin Banh Mi Sandwich

Pickled some daikon radish and carrots the day prior to let the flavors come together as well as marinated the pork tenderloin in Bachan’s OG Japanese BBQ sauce overnight. Smoked pork tenderloin at 225°F and pulled at 140°F. Toasted up a baguette while the tenderloin rested with another glaze of sauce before thinly slicing. Assembled the sandwich with a combination spread of Kewpie mayo & Sriracha. Topped with the pickled veggies, jalapeño slices, cucumber, thinly sliced pork tenderloin, and cilantro. Incredible flavor!

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