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**Jfrosty27** · February 6, 2026, 05:55 PM

Well tonight is the tale of both the good and the bad. First, the good:

I had some boneless Iberico pork chops, 8oz each. They were from an online vendor called Alpine Butcher. I dry brined them for about 5 hours and then hit them with my favorite pork rub just before tossing them on the Recteq to smoke low and slow at 235. I pulled them at 145 IT. These were really good chops. Exceptional even. Maybe the best chops I have ever had. Served with sauce on the side, cheesy potatoes, and glazed carrots. The potatoes and carrots were via the microwave.

Now the bad news:

These was the most absurdly over priced meat I have ever had. By a country mile and then some.

My son gave me a gift card from this vendor for Christmas. It was for $75. I had never used them before. These folks seem to specialize in Wagyu beef but offer a variety of other things as well. Anyway, it’s all expensive and I be picked the Iberico chops because they were on sale (relatively speaking) and I could keep within the gift amount

Or so I thought.

Two 8oz chops = $45 and change
Shipping = $39
I had to kick in $10 out of pocket!!
So 16 oz or 1 pound cost just under $86!! FOR ONE POUND OF PORK.
Just Ridiculous.

**RichieB** · February 6, 2026, 06:39 PM

Pork Tenderloin in the bath at 138° for 3.5 hours. Ice bath 30 minutes. Seasoned with Malcoms Killer Hog Rub. In fridge about 20 minutes. Broiler on high 3 minutes and flip another 3. Perfect IMO. Slight pink and juice galore. And Malcoms Rub, need to say nothing else about the taste. Along side mashed sweet potato, via Trader Joe's.
Plenty left so it's added to the Super Bowl menu.

**Ace** · February 6, 2026, 09:12 PM

First run at Bacon Ribs.
Shout out to Clint Cantwell for perfecting and posting this fantastic recipe.

Bacon Ribs: A Unique Twist On Traditional Smoked Baby Back Ribs | Meathead's AmazingRibs.com

https://amazingribs.com/bacon-ribs/

Looking for something a little different for your next cookout? These bacon-style baby back ribs will have your guests buzzing.

I cooked these inside in the oven because I was having one of my "not so good days" (medically) and I couldn't be outside for that long of a cook. At first I had my doubts because I thought that the small amount of water that was called for wouldn't dissolve the dry ingredients and I'd end up with a pasty slurry. I decided to press forward with the recipe as published and I'm sure glad I did. It turned out great and it's no wonder that this wins at competitions.
To keep the curing liquid close to the ribs, my wife came up with a great idea. We rolled the bag to help remove the air, sealed the bag with the zip lock, then held everything in place with rubber bands. During the 3 day cure, it was very easy to roll the bag over etc. and keep the whole package together. We didn't have any leaks during the process. The cook went according to plan. Sliced and plated the ribs. Paired with sauté heat & serve shrimp with a Bourbon BBQ Sauce dip and store bought slaw.

**theroc** · February 6, 2026, 09:26 PM

Needed some spicy comfort food tonight. Casarecce pasta with 'nduja tomato sauce.

**SheilaAnn** · February 7, 2026, 11:42 AM

Friday Night Pizza

I did the dough from “We The Pizza” book I learned of through the fireside chat. Really fun book! Lots of history, too. I don’t have square pans, so I used my 10” CI. Down North pizzas are their take on a Detroit Style. I did not do the sauce on top, because muscle memory put the sauce on first.

**Skip** · February 7, 2026, 01:20 PM

I just got a New Weber E335 Gasser with a Wok Station. Although the Temp is in the mid 20s and a little breeze blowing I still had to give it a try today. Beef Broccoli Stir Fry with extra Veggies. This is a mild day in Minnesota.Lol.

**Uncle Bob** · February 7, 2026, 06:45 PM

A little of my Italian heritage coming out, tonight was gnocchi. Tender little pillows dredged in a brown butter w/sage sauce. This may be the only dish I can make that is better than my Italian mom. Her gnocchi we called sinkers.........not exactly a compliment.

**Jerod Broussard** · February 7, 2026, 07:08 PM

Measure never, fry once. Thankfully it shortened up a bit.

**Purc** · February 8, 2026, 07:24 AM

Quick and easy steak dinner on the Weber Kettle and Vortex. Steak was dry brined with Meat Church Texas Sugar rub. A Makers Mark 46 was enjoyed during the prep and cook.

**Purc** · February 8, 2026, 12:56 PM

STL Ribs and stuffed jalapeño poppers both with Lane's Signature rub over a mixture of Cowboy briquettes, and B&B Char Logs with a chunk of Hickory wood smoking on the Bronco.