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**jab688** · May 27, 2024, 05:35 PM

Memorial Day weekend - It was an assembly line of 2 different styles of pizzas today, Neapolitan and Quick Pizza Dough, a basic pizza dough. Toppings included traditional Neapolitan’s cheese and basil, pepperoni and mushroom, and pepperoni, mushroom, and jalapeno. Both pepperoni and mushrooms had Italian oregano and Basil from our garden as spices. Using the high temp parchment paper was the right choice. Thirty-eight briquettes of Kingsford Hardwood Charcoal and B&B Post Oak Chunks brought up the temp to about 450ish or more. The kettle was plenty hot enough to cook what we wanted.
#kingarthurbaking #urbanslicer #worldmarket #cento #centofinefoods #barillaus #bonnieplants #weberbbq #webergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #winndixie

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**barelfly** · May 27, 2024, 07:15 PM

Ribeyes on the Kettle. Used B&B Competition briquettes for the first time and liked the heat and how these briquettes last.

As for the ribeyes…they were good

and served with baked sweet potato and roasted cauliflower.

**58limited** · May 27, 2024, 08:15 PM

Ethiopian Berbere Chicken Curry

Simple, fast, delicious. I definitely will be making this again.

Creamy Ethiopian Berbere Chicken Curry | Get Inspired Everyday!

https://getinspiredeveryday.com/food/ethiopian-berbere-chicken-curry/

This Creamy Ethiopian Berbere Chicken Curry is super easy, and takes just a few minutes of prep work! It's deeply flavored with the chili spice mix that makes it taste like you spent hours in the kitchen, but there are only a few simple ingredients. It's naturally gluten-free and dairy-free, and perfect served with freshly steamed rice or cauliflower rice.

**Michael_in_TX** · May 27, 2024, 09:30 PM

Did some burgers, which I haven't done in awhile.

Half-pound patties seasoned generously with Meat Church's Holy Cow (my favorite beef rub). Yes, the patties are uneven. My kitchen scale got repurposed to weigh the kittens.

Let's get these on the grill!

Why is it so hot?!

We let them rock at 275 F until 150 F internal, then we cheese them (cheddar) and let them go until 155 F internal by which time the cheese is very much melted.

Now, this is how I do my burger: toasted buns, mayo (Hellman's) on the bottom, Whataburger (because Texas) mustard on the top one; romaine lettuce, the beef, bacon, jalapeños....

That is how I do it.

Smoke ring!

Yum!

(And, again, thank you everyone who read and commented on my other thread today, it is very much cherished.)

**Elton's BBQ** · May 28, 2024, 09:17 AM

Kielbasas on the gasser..

**mgaretz** · May 28, 2024, 09:33 AM

Blasphemy Ribs, Blasphemy Cole Slaw and corn on the cob.

**jfmorris** · May 28, 2024, 10:20 AM

My second cook of the weekend, on Memorial Day proper, was for a relaxing get together with just my parents. For the meal, I grilled a pack of chicken thighs from Sam's Club, seasoned with Dirty Bird, and some corn, with my spin on the "street corn" treatment using olive oil, seasoned salt, parmesan cheese and crema.

These first two pics are for some of the folks asking about how hot the Vortex gets. I lighted B&B briquettes literally IN the Vortex using the propane ignitor on the Performer Deluxe.

After about 5 minutes with the lid on, this is what the dome thermometer showed:

Time to put the chicken on....

I did not touch the chicken throughout the cook, but did rotate the dome of the kettle 90 degrees, every 10 minutes, being back in the starting position (vent to rear) by the time the chicken was done. Towards the end of the chicken cook, I threw the grill on the Genesis:

Finished product:

And finally, I hope everyone enjoyed their Memorial Day holiday, but most especially, that you took time to honor those who gave the ultimate sacrifice, to ensure that we can enjoy the freedoms we hold dear today in the United States.

**Whiskeyman53** · May 28, 2024, 03:48 PM

Beef back ribs with SPG rub for Memorial Day, ready for the pellet grill.
After 2 hours being kissed by hickory pellets.
The final product.

**Panhead John** · May 28, 2024, 07:11 PM

Talk about a dumbass! 🙄 Here’s the scoop. If I’ve made hard shell tacos before, I don’t remember how long it’s been, probably 20 years or so. Well today I’m at HEB and was cruising down the Hispanic Foods section, and these taco shells caught my eye. Hmm, that’s a good idea for dinner tonight….and it is Tuesday! So I picked up what I needed and ran out of the store without paying. I do that a lot since buying the new SUV. 🥸

After browning the burger meat and adding the seasoning packet, I make myself 3 tacos. As I sit down and eat I start thinking, damn, these shells taste kind of stale, not very good….won’t buy this brand anymore. After I finished those 3, I decided to go in the kitchen and make one more. I also decided to read the taco shell box they came in, to see if maybe I was supposed to do something with em ahead of time.

Well, I had no clue you were supposed to heat them up first in the oven or microwave….idiot. I heated one up in the microwave for the next one…..much better!

**Clawbear57** · May 28, 2024, 07:32 PM

first post since my back surgery smoked one chicken for church member who had surgery on his back. The Dr hasn't released me yet, but I had to try.

**texastweeter** · May 28, 2024, 08:16 PM

2 parts ground shortrib, 2 parts dry aged ribeye trim, 1 part bacon smash burgers. On a toasted bun with burger glop, and homemade pickles. Side of steak frys & Carolina reaper spiked ketchup.

Attached Files

**tamidw** · May 28, 2024, 09:24 PM

Bacon fried rice and orange chicken. Used WoL recipe for chicken. Turned out awesome.

**hoovarmin** · May 29, 2024, 03:22 PM

Publix rotisserie chicken, meet Zatarain's red beans and rice in the box. Getting the family fed during a busy week.

**Richard Chrz** · May 29, 2024, 06:01 PM

So my first of many long board pizzas, and other fun to be had. It was the first time I had shaped and baked an 18 inch long and very narrow, had no idea for sure even on how much dough, what temp to bake… but the first one flavor wise was awesome.

Dough, layer of mortodella, then a layer of fresh ball of mozz pulled apart and placed over mortadella to help protect it, and baked. Then topped with more pistachios, and the last of the pesto.

Pretty good first run & I am going to have fun with this project. I barely had a cutting board that could hold it.

**Jim White** · May 29, 2024, 06:55 PM

I found a small piece of pork loin in the freezer that needed to be cooked. I dry brined it, hit it with Meathead's Pork Rub and then cooked it fast at 325 on the LSG Adjustable.

I cooked it to about 135. We had used up the last of Lisa's KC style sauce last week at a party, but I had just found this week that our local Publix suddenly is carrying Blues Hog sauces. I got a bottle of their raspberry chipotle sauce.

It was served with a green salad and the German potato salad from barelfly 's grandmother. (Thanks for posting the recipe, Jeremy, it's terrific.)

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Show Us What You're Cooking! (SUWYC) - Volume 33, Spring 2024

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