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**barelfly** · May 29, 2024, 07:06 PM

Turned that leftover ribeye from Monday into carne asada tacos, New Mexico style of course! Green Chile added in with the ribeye, topped with onion, queso fresco and a salsa verde!

**PGH_RAM** · May 29, 2024, 07:52 PM

I had to stop taking one of my diabetes meds to prep for a minor surgery tomorrow, so I went carb-free today to keep my sugar in check. Carb-free doesn't have to suck, though, so dinner tonight was a Wild Fork prime tri-tip with fresh morels in a creamy cognac sauce and homemade pickled veggies from SWMBO's latest culinary adventure. I can't say enough good things about Wild Fork's beef. The picanha last week and the tri-tip tonight were so damn tender and flavorful. I can't wait to barbecue the brisket next week! (It'll be my first time smoking a brisket. Here's hoping I do it justice!)

I seasoned the beef with a simple blend of salt, pepper, and garlic. Then I reverse-seared it on my Weber kettle using Jealous Devil lump, my SNS insert, and a small chunk of maple wood. It was exceptional.

Of course, we took care of Leo.

(PS, the plate pic is my wife's. She had rice, I didn't.)

**58limited** · May 29, 2024, 08:06 PM

Baked Alaskan Sablefish from Wild Fork Foods.This is a simple and quick French recipe that I've made a couple of times in the past. I tweaked it by adding a little garlic, some dried chopped morel mushrooms soaked in the wine and Vermouth used in the recipe, and a little fresh grated Reqgiano on top. Served with leftover Ethiopian seasoned rice from the curry that I made the other night - a very interesting and nice marriage of flavors.

**fuzzydaddy** · May 30, 2024, 03:50 AM

A 10 pound pork butt I cooked a few days ago on my SnS Kettle. It's been many months since I cooked one as we prefer pulled beef from chuck roasts. However the wife requested it and I wanted to share with one of my neighbors. It was delicious!

**SammyJ** · May 30, 2024, 04:21 PM

Beef and Bacon, and

**Mosca** · May 30, 2024, 05:57 PM

Today was brisket day. I’ve been putting this off, then meaning to do it, then forgetting about it, then yesterday I thought to myself, just start it already. So I trimmed it and seasoned it, and stuck it in the fridge until this morning, when I got up at [the ridiculous for a retired person who doesn’t have to catch a flight time of] 4:30AM to get it on the BGE by 5:30, to have it for dinner at 7ish.

I used the foil boat, because it looked easy. It is.

But it didn’t stall. And it came off the Egg at 1PM.

I let it rest for five hours, and when I unwrapped it, it was really jiggly, and I felt pretty good about it.

Yeah.

So I got some slices,

Some dry bits from the thin end of the flat to use for beans,

And these burnt ends from the very edge of the point that I’m going to make tacos from.

**Mosca** · May 30, 2024, 06:02 PM

So, brisket burnt end tacos!

Take the burnt ends and the board scrapings,

Fry them up in some Wagyu tallow,

And build tacos! Avocado, burnt ends, crema, fresh pico, cotija, and lettuce.

PEDIDO! Refrieds and rice.

**smokenoob** · May 30, 2024, 06:11 PM

It was a smashing night at the noob household!
extra ketchup for SheilaAnn 😁

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**Mosca** · May 31, 2024, 04:25 PM

I’ve decided the best way to reheat brisket slices is in a skillet with Wagyu tallow. If you do that, you can melt some Hatch cheddar on top and make a pseudo burnt end brisket sandwich. Mix some pico de gallo into rice and melt some bag cheese over it for a fun side dish!

**jab688** · May 31, 2024, 04:52 PM

Two family packs of Country Style Ribs. One marinated in Dales the other Tony Chachere’s Pork marinade. The cauliflower and broccoli were smoked and will be served with a canned cheese sauce. Lastly some Cheddar Bay Biscuits made as a bread to round out our meal.
The grill temp varied from 200-230ish deg F. I used Kingsford Blue and B&B Lump. It took close to 3hrs for the country style ribs to reach 190ish. I finished the cauliflower and broccoli in the house.
#dalesseasoning #howdoyoudoyourdales #tonychacheres #creoleseasoning #creole #cajun #redlobster #cheddarbaybiscuits #redlobsterathome #bbcharcoal #kingsford #teamchargriller #chargriller #chargrillergrills #Pwtallahassee #pigglywigglysouthtallahassee #winndixie

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**RonB** · May 31, 2024, 05:14 PM

I made another shish kabobless tonight. It had beef, chicken, and veggies. It turned out well.

Forgot to take all the photos I had intended, but here's the beef cookin'.

And finished.

**DaveD** · May 31, 2024, 05:47 PM

Couple of cooks to contribute today... first is this killer ragu napoleatano that my lovely bride put together day before yesterday. Proteins in the pot were a cut up rack of baby backs and a pound of Angus top sirloin. Aromatics sauteed in smoked bacon grease and meats browned in smoked wagyu tallow before it all went together, and holy MOLY is this good. Like, shake your head, roll your eyes heavenward, smack the table with your hand good. Served with rigatoni, my lovely bride's home-made focaccia, and a '21 Frei Bros. Sonoma Valley cab. *chef's kiss*

**DaveD** · May 31, 2024, 06:00 PM

Second cook: Today was an absolutely spectacular one here in northern Virginia, absolutely perfect with low humidity, wall to wall sunshine, and highs about 75/22. Just does not get better. Smoked a rack of Wild Fork St. Louis spares, and served with a portion of Rancho Gordo pintos from last weekend's chilibeans cook, plus some steamed asparagus and a 2021 Hall Ranch zinfandel. Ribs were off the hook, perfectly tender and juicy. I cleft the rack in twain and rubbed one half with my go-to Jenni In A Bottle rub and the other with a combo of FlavorGod "Everything But the Salt" rub and table sugar, 2:1, since the rub lacks sugar. Both were excellent, especially with the Rudy's Sause, but JIAB is just way better overall. But we would not turn up our nose at the other by any means.

**SammyJ** · May 31, 2024, 06:27 PM

I did not cook this, I have back problems L5 displaced over S1, surgery coming soon..

Night out.

**smokenoob** · May 31, 2024, 06:52 PM

Tacos tonight! Sort of a lazy cook.
Royal Red Shrimp from the deep Gulf, marinated in Curried Mango Grill Salsa, seared on the Napoleon IR side burner 1.5 minutes a side.
Flash fried corn tortillas in olive oil
Peach, avo, tomato, cilantro da- gallo (is that a word? 😁)
side of Garden of Eatin’ blue chips
of course some lime!
Oh, and 🍉 for desert! 😛

Gator cup for Jim White
No katchup for SheilaAnn
close up for DaveD 😁😁😁😁

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