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**SheilaAnn** · November 18, 2024, 10:44 AM

Comfort food alert! (Again) riffed on the AR recipe for grilled meatloaf. Turned out great and was very moist. I added sautéed mushrooms and passed on a glaze. Also, I did not add the bacon (didn’t have any). Mashed and those roasted green beans again.

**PGH_RAM** · November 18, 2024, 02:27 PM

We had Korean BBQ at home last night. I made Berkshire pork belly bulgogi along with sweet and sour radishes (the farmer's market lured me into buying them). My wife made sesame bean sprout salad. We rounded it out with the end of the gak kimchi (mustard greens and carrots) that we made a couple of months ago.

My moment of learning: I should have used my Vortex to contain the Jealous Devil lump I fired up. When the pork fat started to render I was treated to a towering inferno on my grill. No pic of that, because I was too busy trying to pull my fat out of the fire--literally.

**SammyJ** · November 18, 2024, 04:52 PM

Kettle Smoked Sirloins

**RichieB** · November 18, 2024, 06:09 PM

We went to Whole Foods and they had scallops on sale for $8.99 for 12 oz. Not sea scallops which they had for $18.99 for 12 oz. Smaller but for what I used them for OK. I did Brown Butter Scallop Roll. Scallops instead of lobster. 4 oz. scallops, buttered roll toasted in the pan, lettuce. That's it. I'll be doing this again. But next up is scallop scampi.

Not the prettiest picture.

**hoovarmin** · November 18, 2024, 06:13 PM

Back at the naturally leavened dough game, but not trying so hard to make it pretty. Just want my kids to have sandwich bread that doesn't have 25 ingredients on the label.

**TWBarbecue** · November 18, 2024, 08:34 PM

Smoked Red Wine-Braised Short Ribs over Cheesy Grits!

Seasoned short ribs with kosher salt and dry brined overnight. Smoked at 250°F for 2 hours. Sautéed carrots, celery, and onions then added garlic, tomato paste, fresh thyme, rosemary, a bay leaf, and red wine before adding short ribs. Reduced liquid to half then added a dash of pepper and beef broth covering 3/4 of the way up the ribs. Covered and braised at 300°F for about 3 hrs until probe tender. Removed ribs, brought to a boil and reduced sauce. Checked for seasoning, plated, and served over Parm & Cheddar Cheese Grits. Delicious!

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**Michael_in_TX** · November 18, 2024, 09:56 PM

Nothing too exciting....seared tuna rice bowl. Tuna dusted with salt and togarashi and seared/blackened 90 seconds a side in a hot oiled skillet. Served over brown rice, diced peas, and carrots. Drizzled with Bachan's Hella Hot BBQ sauce and a silly amount of sesame seeds.

(Alas! I get one of my most perfect and even sears and I go cover it up with sauce lol.)

**theroc** · November 19, 2024, 12:07 AM

Sous vide pork loin roast, seared in the CI on the weber gasser. Pan sauce using the purge, a bit of rendered fat, butter and Bachan's. Served with baked sweet potato.

**jfmorris** · November 19, 2024, 08:34 AM

Only cook on the grill this past week, so had to snap a pic to prove it happened.

This is part of my quest to feed Yvonne and myself healthier things. Grilled salmon for lunch yesterday, using some of Denny Mike's "Fintastic" Seafood rub. Really good!

I was pleased with this, considering it was frozen wild-caught Alaskan sockeye salmon fillets from Sam's Club. Bottom side had skin.

Unfortunately, after a few turns on the grill, I had some of that while albumin coming out in a few places, which I scraped off with my spatula. I hate it when that happens. Tasted fine, but makes for a lousy presentation. Is this something that only happens with frozen fish?

Fish ate fine, despite ending up looking lousy. Tried to feed the skin to the dog. She didn't want it, haha.

I thought the back of the bag was funny, considering the recent Costco butter fiasco. It says under the nutrition info:

Ingredients: Sockeye Salmon
Contains: Salmon

Who would have thought sockeye salmon contains salmon? I thought that was really useful information there!

**Michael_in_TX** · November 19, 2024, 10:33 AM

I admit, I kinda over did breakfast today.

I give you inadvertently-stuffed pork butt tacos.

Lightly oiled and heated white-corn flour tortillas, doubled, topped with leftover gochujang pork butt sautéed with diced onions and egg flavored with Tajín....then topped with crumbled bacon, roasted tomato salsa, shredded Mexican cheeses, and pico.

I think....I think I will have a light lunch today.

**Attjack** · November 19, 2024, 08:46 PM

I had AI spiff up my dinner photo to show you guys.

Just in case you can't make it out it was pork tenderloin, potatoes, and green beans.

**Elton's BBQ** · November 20, 2024, 10:36 AM

Hotsmoked salmon on the wsm

**Smoke em if you got em** · November 20, 2024, 04:03 PM

Made a huge pot of turkey/chicken stock on Saturday to restock the freezer but I kept some out to make risotto.

**painter** · November 20, 2024, 04:28 PM

Amazing Smoke em if you got em. I made shrimp risotto myself last night!

**TripleB** · November 20, 2024, 05:53 PM

Well, this post is not what are you cooking, but where you are eating. Went to Philippe's home of the original French dip sandwich in downtown Los Angeles. The restaurant opened in 1908. Got a double dipped, extra meat beef French dip sammy. Oh so good. Took a couple pics inside. One I found interesting is the line of telephone booths. When was the last time you saw a telephone booth?

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