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**radshop** · April 16, 2025, 07:49 PM

Nice and simple.

**RonB** · April 16, 2025, 09:22 PM

I made a restaurant style hibachi meal last night. It turned out very good. It was supposed to be beef and chicken, but one of the chicken strips I pulled out of the freezer turned out to be two small cod filets, I cooked them too. I left the steaks whole and seared them before slicing into bite sized pieces. That will be my go to method from now on.

The steak is not burned, but the teriyaki sauce I used has sugar in it, and it got very dark very quickly.

Here's the scraper I use to clean the griddle. It's similar to the ones I used when I managed Jack in the Boxes ~ 40 years ago.

**58limited** · April 17, 2025, 08:58 AM

Coming soon

. I think this is my last Click item

**58limited** · April 17, 2025, 11:17 AM

Last night: stir fry using venison backstrap. I've used smoked Shoyu in stir fries in the past but this time I decided to smoke the backstrap. I put the frozen backstrap in my Traeger on the Smoke setting for an hour. It defrosted during that time and I sliced it into strips for the stir fry. Delicious and the smoke was not overpowering at all.

**SheilaAnn** · April 17, 2025, 11:37 AM

I believe I shared that I picked up some samples of this product at a recent trade show. It’s has nice flavor, but it’s not like making Tinga from scratch. I used the instant pot method shown on the back of the packet. Plated up is a taco salad adjacent meal. Kidney beans, pico, avocado, sour cream, tortilla chips, crisp iceberg lettuce. The sauce from the chicken doubled as the “salad dressing” when mixed with the sour cream.

Mosca stick to homemade. This certainly is gimmicky. And the instant pot did make quick work of the meal. I just cut up a whole chicken. There are leftovers! I did NOT do 1.5# of onions, I used only one half of a large white onion. I also added about of cup of stock to the pan.

**Mosca** · April 17, 2025, 01:20 PM

SheilaAnn That looks pretty good, though! I got the birria and pozole. I don’t know which brand is better; the one I read about is the one we saw at HEB.

Access to this page has been denied

https://www.texasmonthly.com/food/birria-bombs-heb/

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**negolien** · April 17, 2025, 02:23 PM

Pot stickers and rice anyone?

**Hedgehog BBQ** · April 17, 2025, 03:20 PM

Got a great deal on some bone in ribeye roasts. Carved them up for some steaks and what not. Not gonna argue for $5 lb.
In the meantime I'm doing some ribs. A pork back, st Louis, and the beef ribs from the roast.

**hoovarmin** · April 17, 2025, 05:54 PM

Not sure what to call this. I had Nuac Cham I made two nights ago, fresh local shrimp, bacon, eggs and some spinach, so I made a salad that kind of blends Southwest USA with Southeast Asia.

**Hedgehog BBQ** · April 17, 2025, 06:02 PM

Meanwhile making ribs i had a request from a coworker for red beans and rice. I just so happened to have some homemade andouille that he knew about. So I promised him I would make him some. He's from Orleans so he wants to see how a guy from the southwest who moved to the PNW knows how to cook creole food.

**bbqLuv** · April 17, 2025, 07:41 PM

SUWYC is so encouraging. Thank all you who post. As I try to perfect BBQ, my retirement hobby, I do it with pictures in mind and posting on AR.

We got some cheap pork Sirloin Tips roast from Costco. 4 roasts for $20

6:30 marinade in Italian dressing

14:00 seasoned with homemade SPG
14:25 on the Traeger set to 225'F, super smoke.
15:25 Turned temp up to 275

17:20 Not enough color. Didn't like the looks. Glazed with BBQ sauce and honey

Rested for 15 minutes, sliced ready to eat.

The main problem was tough outer layer. - 4 points

**JoeSousa** · April 17, 2025, 08:12 PM

The Seattle Mariners introduced a Mariner blue corn dog at their stadium. It is a corn dog dipped in queso and rolled in blue, spicy chips. So of course I had to try and recreate it.

Homemade corn dog dipped in homemade queso and rolled in blue Takis. Delicious!

**Santamarina** · April 17, 2025, 08:37 PM

Made a taco salad without the…taco.

Chopped romaine, seasoned ground beef, diced Roma tomato, ranch, and Tapatio.

**ItsAllGoneToTheDogs** · April 18, 2025, 10:36 AM

We didn't know what we wanted for lunch today, and I was like... F it, taco Friday it is.

Quick marinade of Adobo and some Sam Adam's cold snap for the skirt steak while the coals fired up. Would have made the salsa and guacamole from scratch but cleanup woulda been a pain since we only have a utility sink.

*Had to use AI to delete some phone numbers and other text in our "kitchen".