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**Whiskeyman53** · June 11, 2024, 08:43 PM

A couple racks of baby backs in the pellet grill. First rack rubbed with Malcom Reeds bbq rub. Second rack rubbed with SPG.
2 hours in, time to spritz with apple juice and mop with a Carolina sauce.
The finished product, Carolina and half wet half dry.

**fzxdoc** · June 12, 2024, 07:32 AM

Back in the day, when our girls were young, I used to confit/sear 1.5 inch beef tenderloin filets in a casserole dish half-filled with garlic butter. Minced garlic from a jar. Salted butter.

A local restaurant served steaks this way. Our family loved this dish because the meat juices, mixed with the butter and garlic as the whole thing gently broiled in the oven was delicious. We'd all lap up the butter/garlic mixture with crusty bread right out of the casserole dish.

Changes for the "enlightened" cook:
1. Can't use a Pyrex casserole dish any more since they changed the glass formula and Pyrex is no longer safe to use under the broiler. Well, I could probably use my older Pyrex casserole dishes, but a disposable aluminum cake pan worked fine this time.

2. Family now prefers wall-to-wall pink steaks rather than greyish pink that we ate back then. Plus they want thicker steaks.

3. Tried to rework the original recipe incorporating sous-vide/sear and still have that moppable meaty garlic butter sauce in the pan.

First run at revising the old TNT recipe:

Sous vided the 2 inch thick filets to pasteurization for 3.5 hours at 135°
Heated 1 stick salted butter, sliced, with a few glugs from a bottle of Spice World minced garlic in a disposable aluminum oblong cake pan (supported by a cookie sheet) in a 350° oven for an hour while steaks were rounding the sous vide time corner. Long enough to melt the butter and get the garlic dumping its flavor without toasting or burning.
Removed and dried the steaks off before letting them happily roll around in the garlic-butter mixture before setting to gently broil (top of steaks about 3-4 inches below the broiler) for about 5-7 minutes while the garlic began to toast and the meat surface browned nicely. Broiler was set to High.
Served with crusty bread for mopping and loaded baked potato for husband and loaded baked potato skins for me, with a side Caesar salad.
Pretty yummy.

Next time: maybe heat and filter the purge and add some of it to the garlic butter mixture??? Work on getting a harder sear??? Although honestly with all that buttery toasted garlicy meaty goodness, we didn't miss the usual hard sear I give to steak. It was seared, just not a super Maillard crusted sear.

Kathryn

**Richard Chrz** · June 12, 2024, 10:50 AM

I’m pretty much just feeding neighbors a lot of pizza right now,

**SammyJ** · June 12, 2024, 03:06 PM

SpatchCock Chicken on my kettle, SnS gear today

**bbqLuv** · June 12, 2024, 03:15 PM

I like the char, it looks good. PBR good

**RonB** · June 12, 2024, 04:39 PM

A pork chop for me and some salmon for my wife, (not pictured).

**barelfly** · June 12, 2024, 07:58 PM

Gai Pad Kaprow - Thai Basil Chicken

Needed to get some of the basil off my basil plants (regular and Thai) so thought this would be a great dish to make with that. Really enjoyed this, served over rice and of course some spicy chili crisp that I topped on there (not pictured).

**Gringo Bob** · June 13, 2024, 08:53 AM

Father’s Day present to myself. Recteq Flagship 1100. Road test in the AM then a brisket. Well that little 3# piece of brisket I had in the freezer came out perfectly!

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**Purc** · June 13, 2024, 02:27 PM

Today, after almost 8 hours with an IT of 191, a pork butt with Meat Church's Deez Nuts Pecan Rub smoked over a mix of B&B Briquettes/Char Logs and 3 chunks of hickory on the Bronco.

**Purc** · June 13, 2024, 02:42 PM

Last weekend I smoked a meatloaf using Meat Church's recipe on the Bronco over B&B briquettes/Chat logs mix with hickory chunks. BBQ sauce was Meat Mitch Whomp Sauce and used some Bear & Burton's W Sauce in the meatloaf.

**SheilaAnn** · June 13, 2024, 02:45 PM

Something sweet for a change… Stout cake from work. Topped with my homemade strawberry ice cream with strawberry balsamic swirl.

**Finster** · June 13, 2024, 06:00 PM

Wing night..
baked taters, maple roasted brussels, and tomato/mozz salad

**Jim White** · June 13, 2024, 06:15 PM

Loaded up the LSG Adjustable tonight. Poppers (thanks again for the rack, Sid P; sorry, CaptainMike, no Brussels sprouts to fill the other slots), CSA corn and some pork chops with Meathead's pork rub.

Had a fair amount of the popper filling left over, so I used it make the corn street corn adjacent after cooking. Chops got Blue's Hog raspberry chipotle sauce.

**jfmorris** · June 13, 2024, 06:22 PM

Well, for some reason, while sitting in the hospital in Nashville for almost a week, I was craving chicken shwarma or kabobs. I finally got the chance to make some yesterday for us to eat for dinner for a couple of days. Unfortunately, while she ate it yesterday, Yvonne's taken a little turn for the worse with pain management today, and isn't wanting to eat much.

I took an approach I've done in the past and basically did skewerless kabobs, using my own take on a marinade, from over in the recipe section HERE. Chicken marinated overnight, veggies for a couple of hours, all in zip locks. I then fired up the Genesis for expediency. Chicken went on first, followed by the veggies. The portobellas were large enough to do well on the Grillgrates, while my Lodge grill pan was perfect for the onions and bell peppers.

A little more of the sauce for dipping, and it was a perfect and healthy meal to satisfy my cravings.

Finished product:

And as I sat there by the grill, I was pondering the writing on the can of Crisco grill spray... and wondering, do "professionals" really use this grill spray, or does using it make ME a professional? Hmmmm....

**smokenoob** · June 13, 2024, 06:46 PM

After a good nap today……( mrteddyprincess day drinking 😂) Tonight was seared Ahi, white sweet potato & salsa, spinach/peach/blueberry salad and some garlic french bread hot off the press at Joe Patti’s. What a day! 😁

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