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**Purc** · March 13, 2024, 06:59 AM

For dinner, just a few chicken wings on the Weber Kettle and Vortex with a chunk of post oak for a little smoke.

**Michael_in_TX** · March 13, 2024, 09:22 AM

My favorite weeknight dinner. This comes together in fifteen minutes, minus the dry-brining. I dry-brine some chops (HEB had these wonderful 2" thick boneless chops today) in Meat Church Holy Cow (salt, pepper, garlic) for anywhere from 15 minutes to....I've done up to two days.

Then I get a cast iron pan hot and put in 2-3 tbl of EVOO along with 2-3 tbl of unsalted European-style butter (browns better than American-style). I then sear each side of the chops for three minutes.

Then in goes my TempSpike into the thickest chop, which was gifted to me by a wonderfully generous Pit member. I love this thing. No cables to get caught in the oven door! And we finish in the oven until we are 140 F internal. Total time is 12-15 minutes of cooking.

Served with a side of Stouffer's Mac and Cheese, because friends don't let friends eat Kraft.

(And baste the chops with the browned butter at the end!)

For a ratio of taste-to-effort, it is fantastic!

**SammyJ** · March 13, 2024, 03:20 PM

Beef, Bacon, and Pickled peppers

And Plated

**Mosca** · March 13, 2024, 04:05 PM

Aaaahhh. Finally. Charcoal.

**hoovarmin** · March 13, 2024, 04:39 PM

An old favorite, Peruvian chicken with green sauce. I made a legit Caesar salad dressing with egg yolk and anchovies using the new immersion blender, and served leftover pink beans with rice. The beans are always better on day 2.

**ssandy_561** · March 13, 2024, 04:53 PM

Vortex Pizza Bagels

**SheilaAnn** · March 13, 2024, 05:52 PM

I picked up this sausage when I checked out that butcher shop last week. Lamb and pork chistorra. It is from the Navarro region of Spain. I served it with the spinach part of coca d’espinacs. I did not make the dough that completes this side dish as I was fresh out of the “traditional fuel of goat droppings used for the embers of a goat herders camp-fire with which to grill the pizzetas”. I quoted my cook book.

oh yeah…. This was delicious!! Descriptions kept stating it’s like Mexican chorizo? No way. Zero heat, but tons of flavor.

Inspiration for the final dish

**texastweeter** · March 13, 2024, 06:49 PM

1/2 avocado, 1/2 bean enchaladas.

Attached Files

**Jim White** · March 13, 2024, 06:58 PM

Veggie burgers tonight! We were over-run with CSA stuff with more coming in this evening.

I used this recipe for guidance on the technique but subbed lots of stuff to go with what was on hand and what sounded good.

Main veggies on the first part were a golden beet, several small turnips and some carrots. Those were all CSA. The onion and jalapeno were from Publix.

The cool part for this recipe is they have you do a rough chop of veggies in the food processor and then roast at 400 to give more flavor and to get some moisture out. Here we are ready to roast:

The black beans also got roasted. After cooling, these were processed further, along with some spinach (I probably used too much, this was very green at the end) parsley, tomato paste, eggs, and bread crumbs. There was supposed to be some brown rice folded in after processing. I subbed in ground up tortilla chips. The rice was said to be for texture. I thought the chips would do that with the added bonus of soaking up extra liquid.

I was shocked at the way these seared in my Misen skillet with avocado oil on the induction cook top. Crispy on the outside but very soft inside.

Here we are ready to assemble sandwiches with toasted brioche buns, fresh tomato and CSA lettuce and a sauce made from crema, salsa and Cholula.

These were big enough we each ate only one for dinner. We'll have another for lunch tomorrow and then the last two patties go in the freezer for later.

These will almost certainly happen again.

**DTro** · March 13, 2024, 08:48 PM

Flank steak, dry brined, pepper, and garlic, served over roasted rosemary-garlic potatoes and salad. I sprinkled a bit of feta on the tatters and salad.

**DaveD** · March 14, 2024, 06:36 AM

Our usual green chile chicken tacos for last night's dinner, but I plumb forgot to take any pics until I had started to dig in...!

Baked a bone-in, skin-on chicken breast over a bed of sliced & quartered sweet onion, both the onions and chicken slathered in a mix of EVOO, oregano, salt, pepper. Topped with the onions, shredded cheese, and a dollop of sour cream. Yumbo!