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**Richard Chrz** · March 17, 2024, 02:59 PM

Well I did not have time to get a brisket, but I’ve had this eye of round that had been cured in my freezer for ever. Desalinated it, SV 131 for 24 hours, smoked at 225 for almost 5 hours to an it of 140. Now I need to get myself a prime brisket so I can do the real deal.

But this is so good, that I ain’t hating on it.

**SammyJ** · March 17, 2024, 04:08 PM

Beef Patties, a dollop of Avocado Mayonnaise, and pickled peppers.
OHH, and BACON

**hoovarmin** · March 17, 2024, 05:17 PM

Hot and fast Ribeye with Cattleman's Steakhouse Rub that I ran through the grinder.

**barelfly** · March 17, 2024, 06:06 PM

Chile Oil roasted Cauliflower Tacos with a Romesco salsa. Added a little extra cilantro and chopped pistachio. These were amazingly good. The bitterness of the chile oil paired with the freshness and acidity of the romesco worked so well together! Served with black beans topped with a little more romesco salsa.

**UFLawdog** · March 17, 2024, 06:28 PM

Smoked and Seared Chateaubriand with Irish Soda Bread

Hickory wood with KF blue using the Slow N Sear

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**Panhead John** · March 17, 2024, 07:38 PM

I am no longer a Rancho Gordo virgin! 🥸 [cue Madonna song] I posted earlier today for cooking time/suggestions for the RG cranberry beans I had. As usual, the guys and gals in this place came through, quickly and with excellent suggestions! Thank you! I went ahead and used ecowper ‘s Drunken Bean Recipe along with some other suggestions. It was great! Turned out as one of the better pots of beans I’ve cooked in the past.

After several years of hearing all the hoopla about RG’s, I was eager to try them out. I actually picked out a few of the cranberry beans and tried them by itself, with no meat or veggies in the spoon. I wanted to compare them to the regular Kroger brand cranberries I’ve had before. Not having a side by side test available, I couldn’t tell much difference to be honest, but I’d give the nod to the RG’s. I think the flavor of the beans that permeates the cook was discernible though! The over all flavor it gave to the juice was definitely better. However a brand of beans makes a pot of em better, I’m all for it! I was definitely happy with the outcome.

I also reverse seared a bone in thick cut pork chop on the kettle. I used some of Richard Chrz ’s Pork Rub and it was very good! It’s a little black pepper forward in the end, which I’m all for! I could also taste a little of the cumin and sugar in the rub to help balance things out. Will use again! The chop I made tonight also turned out as one of the better ones I’ve cooked. It wasn’t dry at all, in fact it was pretty tender and juicy. I’ve always been a big fan of reverse searing these, using my vortex, I didn’t do that tonight, just banked the coals instead. I think the reason this one came out so juicy was because of not searing it with the vortex. I think it’s just too damn hot for pork. Thick cut chops can easily turn out too dry, with their minimal fat content. Having the coals banked instead of using the vortex …..made a difference for me. Anywho, I’m also now a fan of the RG’s, just not sure if I want to pay their premium price. It’s only one cook I’ve done with em, so don’t listen to me anyway….🤓

**mnavarre** · March 17, 2024, 07:42 PM

Traditional St.Paddy's Day feast of a Poke bowl and a ranch water.

Just like they do it in Dublin.

**Michael_in_TX** · March 17, 2024, 07:57 PM

For those on here that take pride in their pizza-making ability, please look away.

I was looking for something nostalgic to make tonight so I did the pizza I grew up with. This is exactly how my mom did pizza night, down to almost the exact ingredients.

First you brown up some ground chuck and season well with salt and pepper.

Then you unroll and stretch out some Pillsbury classic pizza crust onto an oiled sheet pan. Par-bake that for eight minutes at 425 F.

Then add on a generous helping of Ragu pizza sauce, then an entire grated eight-ounce block of cheddar cheese, followed by the full pound of ground beef.

Put that back in the oven for about six-eight minutes, rotating every two.

And here we are.....

Is it great pizza? Of course not. Is it good pizza? Well, it's pizza. Does it taste like my childhood? Absolutely.

Actually, in all honesty, for effort to taste ratio, this is quite good. The crust could use a little garlic powder and is a little cake-y. The cheddar cheese is a welcome departure from traditional mozzarella. Can't beat well-seasoned ground chuck, of course.

Even the Ragu sauce isn't bad. I remember this being far sweeter than it is....and in the past it probably was....it's thinner than I typically prefer but for a pureed tomato sauce with salt and oregano, it is not bad at all.

Now, I need to finish this last piece and go play Pitfall on my Atari 2600 because in my mind it is 1984 right now. Of course, I probably have to wait for the evening news to finish. Who is this Mondale guy and why is he in the way of my video game time?

**Jim White** · March 17, 2024, 08:08 PM

We are in New Orleans this weekend for Lisa to attend a conference. Tonight we went to Cochon. It did not disappoint. I could smell smoke as we entered. I chose the double chop with pork jus. It was well smoked and had a killer sear, too.

I also managed to snap a picture of their smoker on the way out.

They have a varied menu with lots of tasty Creole options. Highly recommended.

**Red Man** · March 17, 2024, 08:53 PM

My (better) take on a traditional St Patrick’s Day dinner. Store bought corned beef turned into pastrami, cabbage sautéed with peppers and onions, smoked potatoes.

**MsTwiggy** · March 17, 2024, 08:55 PM

First pizza in the Kamado!! I made two open face pies and one chard calzone. I used the baking stone and for open face pizza I will not do that again. The calzone was cooked just right!! The open face pies were not as good as they could have been. The stone wasn’t hot enough for the crusts to brown. The heat coming from the dome was enough to cook the toppings but I should have used my 15” Lodge cast iron stone for the pizza’s. Next time they will be much better!!! 🔥🔥🐿️

**WayneT** · March 17, 2024, 09:00 PM

For my son-in-law’s birthday, I smoked a 5.7 lb. dry-aged, bone-in rib roast on my Copperhead 5. I used hickory pellets, grate temp of 225F in search of a final IT of 127F. For moisture, I used a mixture of red wine and water. I was hoping for all red wine but Jesus took the day off from turning water to wine. Have you ever wondered if Jesus understood about barrel aging and vintages? We can only hope he never turned good water into Manischevitz.

On this gloriously prodigious hunk o’ red meat, I went quasi-minimalist using only EVOO and SPOG. And smoke, of course.

Shazam! It turned out pretty dang good. I also learned the secret of keeping your leftovers even when you cook for others. Undercook below their desired temp.

We are on a rainbow carrot tear here since my wife discovered she liked them. Why spoil a good thing?

The little taters are lurking behind the roast but I promise they’re there.

We deserted on key lime pie. It was a happy birthday meal indeed.

**theroc** · March 17, 2024, 09:03 PM

Sous vide kurobuta pork loin, seared on the Weber gasser. Served with sauteed maitake mushrooms a nd asparagus.

**Caffeine88** · March 17, 2024, 09:15 PM

First serious cook on the new Recteq Dualfire. I'd call it a success.

Ribs in the low and slow side... And on the sear side, I grilled corn at max (700+?), followed by roasting potatoes at 400F, followed by searing a small filet at Max again.

The ribs were not overly smoky, and came out great. The ability to hold the warm on the low side, while cutting and grilling the sauce on individual ribs at some time on the hot side.... Wow. I'm happy so far!

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