All beef smoked hotdogs on homemade sourdough buns with small batch made kraut. Weather indicates it’s time to eat outdoors.
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Having a “smashing” time at the Southeast Electric Flight Festival in Georgia! I posted a pic before pouring on the ketchup so SheilaAnn could enjoy! 😁😉😍
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Top Round Steak with Creamy Peppercorn Marsala Pan Sauce.
Crash Hot Potatoes as posted by RichieB last week.
First run for me on the sauce and the potatoes.
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Pork Loin,
Seasoned with Traeger Pork and Poultry Rub, sprinkle of course black pepepr
Smoked 165*F in Super smoke on for one hour
Raised temp to 410*F to 145*F internal
Rested 30 minutes and cooked sides
Look at the Juice.
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Nothing fancy for dinner last night. Just a bit of a salad. I’m not normally “Salad Boy” so I chose to take the reins. When my sweetheart asked what she could, do I asked if she would sauté the shrimp. (We had some fresh Southeast Alaska side stripe shrimp.)
Here’s where it gets interesting. She heated the pan and we got to talking, so the pan is very hot. She grabs some garlic-olive oil and pours it in the pan and adds the shrimp. I notice how hot the pan is, and how the oil almost seems to have water in it. But the shrimp are in the pan. So let’s play this through.
The punchline: The olive oil wasn’t. It was white balsamic vinegar.
The result: Wow! I’d do that again in a minute! It was spectacular!
Let me rephrase, I’d ask her to do that anytime! After all, credit where it’s due.
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It’s been a minute since I have posted a cook here. I pulled a small rack of beef dino ribs from the freezer yesterday. Got them from Better Beef here in Salem, OR. Seasoned with Kinders spg and some Tennessee Smoke seasoning from Spiceology. As I was typing my smoker took off and termps went high. I got it shut down, hoping to save this rack. Looks great though. We will see. This is what happens when you trust the process a little too much. :-)
Last edited by SheilaAnn; April 18, 2026, 09:00 PM.Comment
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At the request of Donw, I'm posting my Easter 2026 pictures. Hosted about twenty or so people throughout the day.
First meal of house cured / smoked ham, three types of house cured / smoked bacon (lamb, duroc pork and iberico pork) and flank steak.
Second meal of double smoked porcetta, tri-tip, biscuits, chicken cutlets (not shown), shrimp and calamari and leftovers from the first meal.
Still happily eating leftovers two weeks later.
Cheers, all.
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Ribs done for tomorrow. 4.5 hours at 250ish on the PBJ. Probe tender at 200°.
A quick update. No pictures as it was hectic. Ribs reheated loosely covered in foil. A big hit. Out of the 3 one wasn't opened and there's a handful left from the other 2. My S.I.L and 14 Y.O. G.S. are in New Jersey for a soccer tournament. They'll be here for dinner tomorrow. I'll try to get a couple of shots.
Last edited by RichieB; April 19, 2026, 06:00 PM.Comment
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Seeing as we all know that I’m practically useless at showing my finished cooks…
I’ll put this here and hope that I remember, and have time, to post the results.
Along with the ribs…as per request…I’m doing some roasted Brussel sprouts with a garlic balsamic reduction. And some jalapeño bourbon baked beans. (Never done that one before so we’re going to see what happens.)
That weird highlight was cause by the sun trying to poke through the edge of the patio cover.Comment
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Rainy day here in central Ohio and since I’d spent most of my day in the attic (see the good morning post), by the time I was finished upstairs, the temps were dropping. I went through the fridge, found some little smokies, a pound of smoked beef sausage and said, it’s crockpot night. No vegetable was harmed in today’s cook.
Recipe was pretty standard. I substituted some grape jelly for the ketchup and sprinkled Killer Hogs rub for that extra kick.
Who says a side dish can’t be a main dish? Will make and eat again.
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Lamb lollipops the Amazing Ribs method. Accompanied by grilled potatoes, Brussels sprouts in a parsley white sauce, and collard greens from the gardenAttached FilesComment
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