Welcome!

**Purc** · February 17, 2026, 06:39 PM

I'm having a T Bone for dinner tonight with sauted mushrooms and steamed cauliflower with a mustard cheddar cheese sauce. Makers Mark 46 was enjoyed during the cook.

**RichieB** · February 17, 2026, 06:56 PM

I picked up a couple of petite sirloin today at a local market we frequent, 8 oz. A good size for my appetite. $8 for each. Seasoned with Grillaholics SPG&Butter. One of my favorite seasonings. Cooked on the Sizzle in grill mode. Also, grilled russet potato. It calls for using a grill. The Sizzle works. Really a nice cut, tender and no gristle. Done to 129 and no rest. They get their meat from a farm in Vermont. Packed and delivered today.

**jfmorris** · February 18, 2026, 08:18 AM

Well, I have apparently been OFF my posting game lately. I've done a few cooks over the past couple of weeks, but have been neglecting posting much of anything. Time to play catch up!

I've been putting the kamado to use lately for my outdoor cooking, running overnight smokes, mostly pulled pork, with the RFX+billows system. It's nice to know I can set 225, go to sleep, and know it will be there when I wake up in the morning. And yes - I had NOT put away the outdoor Christmas stuff as of January 29th! And the kamado is still pulled over under the edge of the pavilion like in this photo, to get it mostly out of the rain.

So, January 29 going into 30, I smoked two butts. Some pulled pork to keep, more than half to give away.

I seasoned those with Suckle Buster's "Meat Candy" as the dry brine and rub.

I've kept up with my baking. Here is one of several boule's over the past few weeks:

And I repeated the pulled pork, just a few days later, but with a single butt, on February 6. This one went to a potluck social at church on a Friday night.

After two smokes in a week, I fell off the bandwagon, and SWMBO (Yvonne) was craving a hot dog. But it was cold, wet and dark, so I *finally* found a real use for the grill pan lid that came with my Misen dutch oven years ago... hot dogs and chili sauce on February 13th...

And finally, I had planned to grill steak and saute mushrooms for Valentine's day. SWMBO wanted to clean house all day, and by evening, we were both too pooped to do much, so we had Chinese takeout from a place 1/4 mile away. And we stayed busy past dark on 2/15 as well, so I ended up doing two NY strips in the skillet. And I don't know if it was the dry brining for a day with Uncle Chris seasoning, the skillet, or just good meat, but these were the most tender steaks I've had in ages.

I just kept flipping, in the Lodge CI skillet on medium-high heat, every minute, until the average IT was about 135 on each steak. Color was not great, compared to the grill cook I had planned, but they were delicious!

Oh - and I baked potatoes for my sweetie as well in this day-after-Valentine's-day cook!

Alrighty! I'm out of here. Peace out yall!

Jim

**jayjordan** · February 18, 2026, 03:01 PM

Smoked a turkey because I needed room in the freezer

**RichieB** · February 18, 2026, 07:09 PM

Another one from AllRecipes. I used Ritz Crackers. I didn't get the crisp but I might have mis judged the amount of butter. I scaled-down to 1 chop. The taste, moistness and tenderness were fantastic. Easy and I'll be doing again. Sweet potato, butter and maple syrup.

Just a moment...

https://www.allrecipes.com/recipe/24033/famous-pork-chops/

**bbqLuv** · February 18, 2026, 07:58 PM

What do you call a pig practicing Karate --- A Pork Chop

**HawkerXP** · February 19, 2026, 07:44 AM

Tea-Smoked Duck from Project Smoke in the PBC. 🦆
Almost 3 hours hung over a mix of B&B and KBB.
Recipe also provided a smoking mixture of star anise, black tea, white rice, orange peel, brown sugar, cinnamon sticks and some cherry wood. The middle shot is about an hour in. Pulled it to spin, stick a probe in and add more smoking material.
Oh my. This turned out really good. 😊

https://youtu.be/Ho7rUFt-fuY

**fuzzydaddy** · February 19, 2026, 02:41 PM

About 5 pounds of pulled beef from 2 chuck roasts I just finished on my egg a short while ago. I cut the chuck roasts in half-going for a little more browning/bark.

**CabanaBoy** · February 20, 2026, 04:16 PM

12 1/2lbs of bacon in the Masterbuilt XT. Apple with just a little bit of cherry. Meatheads recipe plus a little extra brown sugar and heavier pepper. Gotta love the RFX probes. They make things so much easier.

**shabti** · February 20, 2026, 04:56 PM

Thick ribeyes dry brined with Meathead's Mrs. O'Leary's Cow Crust then smoked on the Pit Barrel Cooker to 125 F. Perfect and delicious!

**Mrhmimp** · February 20, 2026, 08:06 PM

Grilled swordfish, with a lemon dill garlic butter. Served on top of black truffle buttermilk mashers. Side of Grilled asparagus with feta cheese.

**Finster** · February 20, 2026, 08:24 PM

Made a batch of air fryer wings.
Meat Church Blanco

**RonB** · February 20, 2026, 08:43 PM

I've been trying to up my stir fry game lately, and here is another attempt. Nan absolutely loved it, but it did not suit my taste. There was nothing wrong with it, just not to my liking. Broccolini and beef.