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**theroc** · September 30, 2024, 11:23 PM

Scottadito (grilled lamb chops) with couscous and roasted vegetables.

**realdocBBQ** · October 1, 2024, 05:47 AM

Made me some pork loin the other night. Smoked on the kettle for a couple of hours to 145ºF (FB tells me 2h11m), then held another couple hours wrapped in foil in the toaster oven at 140ºF - the wife wasn't ready for dinner yet, but I finally got tired of waiting for her and ate by myself. lol

This was lightly salted, then heavily rubbed with Meat Church's Texas Sugar and Heath Riles' Garlic Jalapeno. This is a great combo for something like this - I don't think I'd want it on a steak or something where you're going to be eating a large seasoned portion of something with bark - not at this concentration, anyways. Maybe more lightly rubbed in that scenario. But like this, where you're getting just a 'rim' of the bark and seasoning on each piece of meat - that's exactly why I seasoned it so heavily. And it came out great. Really made for a couple of nice sammiches!

Great flavor combo, though. I should have thrown a couple of wood chunks on this when it was cooking, but not bad at all.

Took a big chunk also last night and made some 'dirty rice' with chunked pork instead of ground beef. Turned out good - wife said it was just a little spicy for her, but for me it was really good.

**Mosca** · October 1, 2024, 10:37 AM

Burgers can be boring, but only if you let them become boring.

Bottom bun dressed with avocado purée and habanero mayonnaise (char some garlic and habaneros, add salt and lime juice and purée, mix with mayo 50/50 or to your taste), top bun dressed with lettuce, more habanero mayo (I love that stuff) and pico de gallo.

Add a ground ribeye patty and melted aged cheddar. Served with home made scalloped potatoes and pasta salad.

**Whiskeyman53** · October 1, 2024, 05:50 PM

Picnic pork shoulder in the pellet grill with a side of Southwestern roasted corn. The pork shoulder was so tender that it fell apart in the foil. The last three or four times I have used the picnic cut with great results. The bone is much larger but to me the meat is darker and more rich and moist.

**DaveD** · October 2, 2024, 06:37 PM

Holy moly folks, over 24 hours without a single post up in here. Get with it y'all!

Here's a simple midweek dinner: all-beef hot dogs grilled on the gasser, topped with Hatch green chile and shredded cheddar. Plated with McCain's frozen onion rings. Simple but effective, and the first time in almost two weeks it was dry enough to cook outside - today is 11 straight days of measureable rain in the DMV, second longest streak on record. Of course, we have zero to complain about, given the fate of those hard-hit folks from Helene, we got only regular rain. Perspective.

In any case, it was dry enough for long enough to fire up the gasser, so here we are

**bbqLuv** · October 2, 2024, 07:52 PM

back strap and steamed veggies
trimmed off all fat, marinated in Italian dressing, Traegerized to 140*F internal,
and seasoned with game season I got for $4.99 at Sportsman's Wharehouse

**PGH_RAM** · October 2, 2024, 08:09 PM

Some good old fashioned beans and greens.

**BourBonQ** · October 3, 2024, 02:01 AM

Venison back strap SV'd at 130 overnight, then pan seared. Balsamic blueberry sauce and a side of Marsh Hen Mills grits.

**GolfGeezer** · October 3, 2024, 07:39 AM

Learned a new trick with Gozney pizza oven One challenge is how hot the Gozney gets even on low - easy to hit 600*, so many dough recipes that are formulated for home ovens (max 550*) can get away from me in cooking the pie. This is especially true for pre-made dough from places like Trader Joe's or the grocery store which I sometime use. So, I had a dough ball leftover from a previous cook using such dough (actually, it was a combo of 2 different store doughs).

The trick: pre-heat the Gozney as usual at medium-low setting for 15 minutes - yup, over 600*. Then turn the heat off completely and launch the pie. Cook 2-3 minutes, turn the pie and re-light the pizza oven to medium. Cook another 2-3 minutes, turning as needed. The results were very good!

**ecowper** · October 3, 2024, 09:05 AM

Blistered shishitos are the bomb!

Wash the peppers in cold water and then dry them well. Do this about 30 minutes ahead of cooking so that they are thoroughly dry.
Using your hands, toss the peppers in a light coat of canola oil. You want them just barely coated, not dripping
Get a dry cast iron or carbon steel pan very hot, then add just enough oil to finely coat the pan
Toss the peppers in and allow them to cook on each side until blistered
This takes 8 to 10 minutes of time as you cook, turn, cook, turn, etc
Put on a serving dish, splash with some fresh lemon juice and kosher salt
Enjoy!

We had them as a side with a stir fry. But you could have them as an appetizer with cheese and olives, which is very common in Spain using Guindilla peppers. If you can find Shishitos, but not Guindillas, or vice versa, that’s fine. Either one works.

All the peppers came from the Maple Valley Farmer’s Market on Saturday!

**jfmorris** · October 3, 2024, 05:16 PM

So, while on a freezer dive yesterday I came across some Porter Road beef osso buco. No clue how long it’s been down there - probably several years - date was rubbed off. Anyway, set it out to thaw and whipped up a Dutch oven osso buco recipe this afternoon while also brewing beer (a robust porter) and keeping an eye on my laptop…

Had no potatoes or grits or polenta in the pantry, so just threw some brown rice in the instant pot to go with it.

EDIT:

For those who don't know what Osso Buco is, this is what I started with, and it looked every bit as good as the photo on the Porter Road website. Mine may have been even more marbled in fact.

Beef Osso Buco

https://porterroad.com/collections/beef/products/osso-bucco

Our dry aged, hand-cut Beef Osso Buco are made for braising. These cross-cut sections of beef shank boast the perfect ratio of meat, fat, and luscious bone marrow. All of our beef are pasture-raised with no antibiotics and no added hormones. We dry age our beef whole to give each and every cut a rich, steakhouse flavor.

And they have a nice recipe in their blog, which I followed aside from using granulated garlic, rather than fresh:

Dutch Oven Beef Osso Buco

https://porterroad.com/blogs/news/dutch-oven-beef-osso-buco

This low and slow braise from Laura makes Osso Buco an incredibly approachable dish for cooks of all skill levels. Osso Buco is cut from the beef's leg, which means there's a bit of a tradeoff — the meat is naturally tough from constant use, but also features an exceptionally deep and beefy flavor. With the right recipe, and a few hours of patience, this cut is insanely delicious. Our friend Laura, of Cook at Home Mom, created this easy recipe to guide you through the process of turning this slightly intimidating cut into a fantastic meal. This recipe is gluten-free. Dutch Oven Beef Osso Buco Ingredients 2 lbs Beef Osso Buco 1 Tbsp Butter 2 Tbsp Olive Oil 2 Cloves Garlic, Minced 1/2 Onion, Diced 2 Medium Carrots, Diced 1 Cup Beef Stock 1/2 Cup White Wine 14 oz. Can of Diced Tomatoes 1 tsp Salt 1/4 tsp Black Pepper 1/4 tsp Dried Thyme 1/8 tsp Dried Rosemary 1/8 tsp Oregano Parsley, Chopped for Garnish Directions Step 1 Preheat oven to 325°F. Pat the beef dry and season with salt and pepper. If you'd like to serve your Osso Buco whole, you can tie kitchen twine around each cut. Step 2 Heat oil and butter in a 6 quart or similar sized dutch oven on the stove over medium-high heat. Sear the beef on all sides, until browned, about 4 minutes per side. Remove and set aside. Step 3 Add carrots and onions to the dutch oven, and sauté over medium heat for 5 minutes, add garlic and continue cooking for an additional minute. Step 4 Add the wine, scraping the bottom of the pan with a wooden spoon. Add tomatoes, beef stock, beef, and herbs, and bring to a simmer. Cover and transfer to the oven to cook for 3 hours. Step 5 Serve over polenta or mashed potatoes, garnished with fresh parsley. Shop Osso Buco

Worked GREAT in my 5 qt Lodge CI dutch oven, yielding fork-tender results. We ate all the meat last night, but I've got saved rice and the stock from the pot for my lunch today...