Welcome!

**TripleB** · February 15, 2026, 12:15 PM

Wow, so many great looking cooks above. My Valentine's Day dinner for my sweety is a bit underwhelming compared to above cooks, but it is one of my wife's favorite meals.

Chicken enchilada's and the sauce is made with Mole and Mexican chocolate (I know Mole has chocolate in it, but the recipe calls for a bit more). Been making this for over 40 years now. It is also my kids favorite.

Cheesy and gooey deliciousness.

**chanchonosara** · February 15, 2026, 01:16 PM

Forgot to lock the door of the smoker and got a huge flare-up. Luckily I was just bringing to temp before putting food in it. Only casualties my temp magnet and a somewhat melted string light bulb...
stay safe put there boys!

**Richard Chrz** · February 15, 2026, 05:07 PM

We did steaks and sides for valentines last night, did not get a chance to catch any photos except of the flourless chocolate torte I made for dessert.

**RonB** · February 15, 2026, 05:16 PM

Kung Pao Chicken tonight. SWMBO liked it much more than I did, so I guess it's still a win.

**Jfrosty27** · February 15, 2026, 05:37 PM

I did a pork tenderloin on the Recteq for dinner. So easy. I just hit it with a generous amount of a basic bbq rub and tossed it on at 235. An hour later I pulled it at 145 IT. I whacked off a chunk and served it with microwaved sides and a squeeze of sauce on the side. Yummy.
Oh, and I washed it all down with plenty of PBR. 😊

**dpearce** · February 15, 2026, 05:45 PM

Not sure if this is a SUWYC or Show us your leftovers post. The chicken was cooked yesterday, but all the rest of the ingredients are fresh and new!

I've been low-carb for about 3 years now, so if there's an excuse to substitute a carb for something "not carby". I'll try it out (Not that I don't cheat from time to time). What's better than a lettuce wrap?

Anyway, I had soooo much leftover chicken thighs from yesterday, I decided to cut a couple up, heat it up in a skillet in the oven, layer on some cheese, and make a Romain Lettuce "fajita".

You know when you look in the fridge, and you're like "man, I need to think of something to do with all this stuff before it goes bad". Well, some red onions, cut-up romain (yes, romain on romain), Mexican cheese, smoked and diced chicken thighs, siracha sauce, and some tajin seasoning, and I had a meal.

Added some cottage cheese, and now I'm not hungry anymore. Looks messy, and it was:

**gboss** · February 15, 2026, 07:46 PM

Steak au Poivre, what kind of turned out to be potato chips lyonnase, and steamed broc.

Steaks were tenderloins from a Omaha steak gift set from uncle Kevin.

**troymeister** · February 15, 2026, 09:14 PM

Some Delicious Lamb Loin Chops, Killer Grilled Veggies with some Spicy Avocado Salsa, our usual Steamed Artichokes...Oh Yeah!!

**theroc** · February 15, 2026, 09:34 PM

Grilled teriyaki mahi mahi on the Weber gasser.

**Jay Schwartz** · February 16, 2026, 04:23 PM

I reversed seared this 40 oz tomahawk ribeye, 90 minutes on the pellet smoker at 300 then high temp sear for a minute a side. It came out perfect.

**Jfrosty27** · February 16, 2026, 06:45 PM

We had a high of 64 here today which is ridiculously warm for this time of year in these parts. Couldn’t waste that. So….

I fired up the Smokey Joe and grilled a Flat Iron steak. Nothing fancy. Hit it with some Montreal Steak seasoning and used the keep flipping method. Served with oven roasted asparagus and sautéed mushrooms on the side. Pretty yummy.

**jayjordan** · February 16, 2026, 06:54 PM

King Ranch Chicken Soup - a Meat Church recipe.

**Paintedr3d** · February 16, 2026, 09:29 PM

I haven't been the best at posting all of my cooks so here's a bulk upload so you can see my progress. When I started I was using a pit boss loredo, wanted to learn to use charcoal so I got myself a pit barrel and an SnS travel kettle to screw around and play with. My pit barrel cooks better now than it did when I got it a year ago, especially since I'm using BnB in it for longer cooks. I try to keep things simple for the most part, and especially try to dry brine whatever I'm cooking the day before has turned out to be a huge and effective tip I've learned.