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**RichieB** · September 14, 2024, 10:41 AM

Brunch on the griddle insert. Omelette with cheese, onion and ham with an english muffin.

**barelfly** · September 14, 2024, 02:49 PM

when homemade bacon is in the house……

**DaveD** · September 15, 2024, 07:33 AM

Smoked up a rack of Wild Fork SLC ribs on the SnS kettle with B&B oak+hickory coals and a couple of apple chunks. Dry brined overnight, then cleft the rack in twain to have one piece rubbed with Jenni In A Bottle and the other with Everything But The Salt from FlavorGod. Also made a pot of Rancho Gordo Frijol Negra de Vara black beans in the afternoon to go along with.

Ribs came out really well, super tasty and juicy - lots of juices collected in the foil boats I deployed a few hours in. This is my first low and slow cook since getting those oak+hickory B&B coals, and I couldn't tell any difference from the regular oak-only coals in terms of behavior or flavor.

JIAB on the left, EBTS on the right.

With a simple green salad that my lovely bride put together.

Sadly, I somehow overdid it when adding salt to the beans a couple of hours in. Definitely way too salty, although otherwise just fine... but the ribs were superb

**J-Melt** · September 15, 2024, 06:06 PM

Welp, I guess God knew what meal would be good for me to make tonight.

I got a call from my Dad’s nursing home right after getting home from church that he fell and hit his head and passed away. We have been expecting it as he had advanced dementia, but sad nonetheless.

Chicken fried steak is hands down one of my favorite meals to make and eat. We had bought the meat for it yesterday. So here’s to you Dad!

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**gboss** · September 15, 2024, 06:16 PM

Chicken thighs and legs on the gasser. Did the drumsticks lollipop style. Seasoned with Tony C.

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**ItsAllGoneToTheDogs** · September 15, 2024, 06:18 PM

Man, I made beans and a chicken but this tater kicked my butt and after carving up the bird (and snacking) I had no room for the beans.

Tried a hot and fast cook for my yard bird, mother nature swooped in with 20+ mile an hour wind and rain 3x when we had a sub 10% chance all day.

Didn't achieve the skin I wanted with the bird, but I learned what I needed to make the next turkey day practice cook actually be a turkey.

The taters were perfect, freshly crisped bacon bits and sliced chives took it where it needed to be and fulled me up so quick there's no room for beans. Beans will get leftover chicken so it all works out.

**Michael_in_TX** · September 15, 2024, 06:47 PM

Sam the Cooking Guy had a recent recipe (it actually is viewer-submitted) for Creamy Lemon Chicken and it is incredibly good: https://www.youtube.com/watch?v=t3NqrJ90_X0

Get some oil and butter going in a pan and brown some seasoned chicken thighs in cast iron on both sides. Get that skin close to bite-through then remove them.

To the skillet, add garlic, chicken stock, parmesan cheese, coconut cream (I used heavy cream as my wife is allergic to all things coconut), lemon juice, thyme, and of course, more butter.

Simmer it for about five minutes until thickened slightly.

Now, add in about six ounces of baby spinach, allow it to wilt, and then add a can of cherry tomatoes. (I was skeptical about the can of canned tomatoes, but I used the same brand as Sam did and they held together better than fresh would have and were very concentrated in flavor. I will use these again!)

Here's the tomato can:

Return the chicken thighs to the skillet. This is one gorgeous dish.

Put the skillet in a 400 F oven until the thighs come up to 175-185 F. Took about fifteen minutes for me. As I said, it is gorgeous.

Serve and eat! I garnished with fresh thyme.

This is an excellent weeknight meal. The cream, parmesan, and lemon make a delicious sauce and those tomatoes are bold and flavorful. A single pan and it comes together relatively quickly with minimal effort. Next thyme (pun fully intended) I'll serve it atop some pasta to soak up that sauce more.

**mrteddyprincess** · September 15, 2024, 06:47 PM

I made some stuff this weekend.

**Jfrosty27** · September 15, 2024, 07:14 PM

Alright! Here’s the follow up to my post from yesterday on the
Meatfest
Meatapalooza
Meatpocolypse

To review the wifey is out of town so I had a couple buddies over for MEAT.
Prime grade beef plate ribs and a premade Porchetta from Vincent’s Meat Market in Brooklyn, NY.

Dry brined the ribs and salted the skin on the Porchetta last night. Ribs on the Recteq at 7:00 AM at 250 degrees. Pulled after 7.5 hours probing like butter. Wrapped in butcher paper and held in the kitchen oven on “keep warm” for about 2.5 hours. Porchetta went on the kettle rotisserie over KBB and a couple cunks of cherry wood for smoke. Did my best to run the kettle at 350. It averaged that I think. Pulled at an IT of 140. Rested for 15 min. I served it with nothing but a variety of pickled vegetables. Onions, asparagus, etc. It was a way to cut the richness of the meats. Perfect.

In a word? AWESOME!!!! And as usual I ate way too much. 🤦‍♂️

**Panhead John** · September 15, 2024, 07:15 PM

Grilled some outside skirt steak tonight with some oven baked wedge potatoes…

I gotta be honest here, there’s no comparison between inside and outside skirt. Outside skirt is so much more tender…night and day difference. It didn’t matter if I sliced it with the grain or against it, it was so tender either way. The wedge potatoes turned out pretty darned good also!

Marinated in Good Seasons Italian Dressing for a few hours with Lawry’s Garlic Salt and pepper

**barelfly** · September 15, 2024, 08:18 PM

Been a minute since I cooked up a tri tip. Baker on the side loaded with some buttah, cheese, ranch and onion. Mmmmm

**radiodome21** · September 15, 2024, 09:38 PM

Last minute get together at the house. One of my wife’s childhood friends is in town from the city of angels. Did 4 racks of ribs, 3 spares from Costco and one rack of babyback. I did half on the silverback and half on the SNS. Using the additional rack for another slab didn’t help any bark form on the slab so not sure if I’d do that again. Honestly making me lean towards getting a summit Kamado soon because I like that real estate. Anyway the at Louis ribs were fantastic but the baby back was a little dry. Deez nuts was the rub I used.

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**Argoboy** · September 16, 2024, 05:30 AM

I was looking for Meatheads sweet and sour Cole slaw recipe the other day and I saw his recipe/idea for smoked cherry tomatoes and I thought it was worth a try.I made these yesterday, they look like raisins and they are very good. I smoked them about six hours in the Traeger there is not much to it. It is a good way to use up cherry tomatoes.

**SheilaAnn** · September 16, 2024, 05:43 AM

After my conference and not cooking all week and the fact that I had a 💩 morning with all kinds of freaking stupid drama, BF asked if working on the grill would make me feel better. It does. And it did!

tri-tip, baker (shown naked, but it was loaded at the dinner table), sautéed spinach. The tri-tip was seasoned with a gift from the conference. Frontier Co-op Spicy Pepper. This stuff may be my new “it girl” spice at the house. It was awesome. I kinda reverse seared while the bakers were finishing on the grill. Went to 125*F. Shoulda snapped a pic before slicing so you see the crust better.

**TWBarbecue** · September 16, 2024, 09:06 AM

Classic Steak Diane 🥩🔥

Seasoned and seared filets a couple minutes per side and set aside. Sautéed mushrooms in a little butter/olive oil followed by shallots, garlic, then tomato paste. Added in a little brandy followed by beef broth then mixed in a little heavy cream & Dijon mustard. Threw in fresh chopped parsley along with the filets to quickly rewarm and darken the sauce. Paired with garlic roasted potatoes! DELICIOUS!

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