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**Bluetail66213** · October 6, 2024, 03:44 PM

Not the connoisseur you guys are, but a beautiful day deserves a relaxing cook and a beer.

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**Bluetail66213** · October 6, 2024, 03:45 PM

Added brats to the hamburgers. I thought it added to the taste well!

**DavidNorcross** · October 6, 2024, 04:26 PM

Just some sandwiches…But good.

Club Sandwich with homemade bread and fries.

**mrteddyprincess** · October 6, 2024, 04:38 PM

Like most high schools in the US, our high school is giving the P-SAT this coming Wednesday. I'll have about 16 test takers in my room, and it has become a tradition for me to cook for the students on P-SAT and SAT days.

So the first pic is of two of the four tenderloins I stuffed with gouda, mushrooms, and roasted red bell pepper. My plan is to SV to warm up on Wednesday, and then slice into medallions and hit with a maple glaze and sprinkle with green onion tops.

The pizza is my second attempt at a whole wheat dough Chicago Style deep dish. I'll do that again...The whole time I was eating it I couldn't help myself and I kept saying, "DA Bears."

Next time I need more meat and more cheese. It was more of a south of Chicago by three hours sort of pie, and did not live up to the stop your heart right now standards of a true Chicago deep dish...

Brian

**Mosca** · October 6, 2024, 04:55 PM

Jalapeño cheddar kielbasa and haluski with merken sauce.

**Carolyn** · October 6, 2024, 04:57 PM

Sprouts had some ribs (St. Louis? I dunno) buy one get one half off. So, I picked up two.

I made my own rub with what I had in the cabinet using Lemon Pepper (Thank you Henrik for the pork rub recipe.)
I tried a wrap method today since I haven't done that before and was hoping the ribs wouldn't get mushy. 🤞🙏

250 degrees on the OG unwrapped for a little over 2 hours, they were looking good, so I sprinkled a few drops of water on each one, wrapped them and went another hour. I checked them, and they were probe tender, like butter, so off they came. I am new to this, so I am trying not to overthink and just go with it.

I tested one, a couple bones slid right out of the thinner part, but not quite on the thicker part. Taste tasted, and the meat is tender with a slight chew, just the way I like it. Not dry at all. Happy day.

I am going to try to figure out my vacuum sealer tomorrow and put some of this in the freezer along with the mac and cheese that I keep eating and shouldn't.

Thanks guys and gals for all of the great information.

Happy Cooking

**shify** · October 6, 2024, 05:13 PM

Don’t know why, but got a craving for a bread bowl the other day, so went about fixing that.

Mini sourdough boules and a white chicken chili to fill it

**DaveD** · October 6, 2024, 05:18 PM

My lovely bride made us chicken sofrito tonight, bone-in, skin-on thighs stewed in the dutch oven in a green chile-forward sauce. No prep pics; as always, I know better than to get in the way. Served with some jasmine rice. Can't go wrong with an arroz con pollo Sunday dinner!

**Skip** · October 6, 2024, 05:30 PM

Stuffed Acorn Squash on the MAK tonight. Sausage, Onion, Celery, Apples, Craisins, and a little Shredded Parmesan, A Fall Seasonal Treat!

**Jim White** · October 6, 2024, 06:43 PM

The saga of the jalapeno plant that ate Gainesville continues. Had a big harvest today, and so it was time to dig out the popper rack that Sid P sent me as my Secret Santa a couple of years ago and make a big batch of poppers. I finally got smart enough to use a toothpick to keep the bacon in place. So, with a proper content warning to you, here is some popper porn:

I cooked these with some burgers.

The burgers got some roasted green chile and provolone.

Served up on a brioche bun with lettuce and tomato and a salad.

**PGH_RAM** · October 6, 2024, 06:44 PM

Yesterday evening was just gorgeous. The perfect night to be outside with a grill. I hooked up the rotisserie and rubbed a couple of chickens down with Hey Grill Hey chicken rub. I lit a chimney full of Kirkland briquettes, divided it between two side baskets, added a couple of chunks of pecan and let it ride. The coals held temp for about an hour and fifteen minutes, which was just about perfect for an internal temp of 165F in the white meat and 175F in the legs. The only (and very slight) disappointment was the rub. It was a bit too salty for my taste.

This rotisserie kit, though, has earned it's place as my favorite kettle add-on. I just need to start branching out and trying other proteins on it.

**58limited** · October 6, 2024, 07:08 PM

Mainly eating leftovers this weekend but thanks to DaveD 's recent Smoked Mississippi Mud Chuck Roast post I decided to smoke a chuck for pulled beef.

Here is a 3.5 lb SJUfeller chuck starting to dry brine:

On the SnSK with some red oak and an oak whiskey barrel stave, I threw on some applewood a little later. I kept the temperature at 230^o for the whole cook. I wrapped at 170^o and took it off to rest for an hour or two at 195^o - I'll shred it in a couple of hours.

While the chuck was smoking I made a little more than a gallon of Hatch red enchilada sauce from dried Hatch chilies.

I couldn't resist throwing together some cheese enchiladas with the "little more" - they look dry but really are not, next time I'll cover in foil to cook. They tasted absolutely wonderful.

**Panhead John** · October 6, 2024, 07:16 PM

Did a shish kabob cook tonight, minus the skewers. I’ve found I can do the same cook in my OXO carbon steel pan with holes, over coals. Messing with the skewers has always been kind of a hassle, to me anyway. It takes more time to cut everything into precise pieces, then load the skewers, then turning them over while trying to keep everything in place without the food rotating on the skewer. After it’s all said and done, they get removed from the skewers and onto the plate anyway. Much quicker and easier this way.

I just browned the steak and shrimp first, followed by my veggies, which were red onion, bell pepper, mushrooms and Campari tomatoes. I could tell no difference in texture or taste doing it this way vs using skewers. Goes really good with yellow rice!