Welcome!

**WayneT** · February 12, 2024, 10:09 PM

If Tacos have Tuesday reserved, I nominate Monday for enchiladas.

Ground beef, refried beans, cheese, jalapeños, onions on the inside.

**Whiskeyman53** · February 13, 2024, 10:56 AM

Cook out of the freezer day and lucky me, beef back ribs along with a few butcher cut beef ribs were found. SPG on half with the other half rubbed with Meathead's Big Bad Beef Rub. Both dry brined for 12 hours.
In the pellet grill with Lumberjack Supreme Blend pellets, (oak, hickory, cherry).
4 hours later, ready to enjoy.

**ecowper** · February 13, 2024, 12:45 PM

Cajun Shrimp Fried Rice .... got the recipe from Bon Appetit. 4 stars!

**WayneT** · February 13, 2024, 07:23 PM

I know Spinaker picked up a couple of these choice Tomahawk ribeyes from Costco recently so I’m looking forward to seeing his post about cooking them. Meanwhile, I went ahead with my single one with a couple of sides.

I chose to employ the SVQ method using 129F as my water temp and a 2 hour retention time.

Vac-sealed and ready for an overnight dry-brine.

Post SV, then onto the SNS with about half an insert of Kingsford Pro cheated to the right side of the insert with a couple of small pieces of mesquite wood. After the grate temp reached 130F, I put the steak on at an IT of 65F, after chilling from the SV step. I figured this would be a short cook for the steak, mac n’ cheese and veggies so there was little room for error.

It was a full house on the SNS tonight but it was up to the task.

Since I was cooking with the vents wide open, it was easy to get a nice sear on the steak without having to wait for the coals to come alive.

Plattered ( is that a word?), along with the roasted veggies - cauliflower florets, peppers, onions and tomatoes.

A couple of slices of steak, plated with sides.

Finis.

**SheilaAnn** · February 13, 2024, 07:54 PM

I did a little shoulder for Sunday. SVQ, actually. Put about 2 hours worth of smoke on it. Drizzled Meathead sauce and served with Slaw and pickles!

and my guilty pleasure once a year…..

**RichieB** · February 13, 2024, 07:54 PM

Tonight and used the grill for the first time on the Ninja Sizzle. I'm not disappointed. 7 oz petite sirloin. Not the best cut but the results were great. 3 hours with Meathead's Beef Rub. The bark is top notch. To about 130. A fair amount of flips to create the bark.

**Attjack** · February 13, 2024, 08:55 PM

I minced a pork tenderloin and combined it with bell pepper, garlic, ginger, sweet Thai chili sauce, fish sauce, sesame oil, and avocado oil and cooked that up in the wok. Then I added water chestnuts, cilantro, scallions, and oyster sauce and removed it from the heat. Served in leaves of romaine hearts. This is a riff on a Food and Wine recipe that uses ground pork but I like it this way better.

**barelfly** · February 13, 2024, 09:00 PM

Fat Tuesday brings a shrimp and sausage creole/easy jambalaya. I don’t think I’ve ever made jambalaya, but this recipe was really good. I perused a few recipes and for a weeknight cook, I chose this one for the simplicity. But next time, I’ll have to check out a few that are posted here, specifically Troutman series special!

But Happy Fat Tuesday!

**Andrrr** · February 13, 2024, 09:09 PM

Hey look at that barelfly I made jambalaya too! I wasn't going to post it because I don't think plating will ever be a strong suit, but it was good.

**Spinaker** · February 14, 2024, 09:01 AM

Sauna night brisket open faced tacos fixings on home made bread. I made the brisket on Super Bowl Sunday, these are the left overs braised in a dutch oven. We were gonna make tacos, but my buddy forgot the torts but his wife did pack him some jalapeño cheddar sourdough. So we made it work. It was really good actually.

**hoovarmin** · February 14, 2024, 09:16 AM

Steak and potatoes

**Grillin Dad** · February 14, 2024, 06:21 PM

At ski-cation for the week. Grilled up a pair of rib streaks on the Weber propane go-anywhere. Think it came out pretty well. Paired it with a baked potatoe and broccoli-slaw.

Sorry, didn't think it would be picture worthy until halfway through the meal.

**painter** · February 14, 2024, 06:32 PM

Here's a cook I did with my son in his tiny NYC apartment--bone-in prime rib-eyes. We had two CI pans going, a Lodge and a Smithey along with several open windows and a box fan! That boy can nail a rib-eye!