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**RichieB** · May 1, 2026, 05:41 PM

A simple but delicious cook on the Spirit in griddle mode. Hot sausage, green pepper, onion and sliced garlic. Baby reds smashed. Seasoned with pepper and salt.
Happy weekend.

**SammyJ** · May 1, 2026, 06:02 PM

L. Reuteri Super food

**barelfly** · May 1, 2026, 09:20 PM

TACOS!!!!!!!!!!!!!!! Of the al pastor variety!! Not the most photogenic pic here, but love marinading pork steaks with adobo, then a hot and fast cook on the gasser for some pastor!!!!!

**TheAmazingJohnJ** · May 1, 2026, 11:53 PM

Tried shotgun shells for the first time tonight using the Meat Church recipe. Looked pretty, but would love some advice on getting the pasta shells softer as they were pretty al dente, borderline crunchy. I followed the recipe to a T, including the 4 hour rest in the fridge before smoking. How do you all do this? Par-boil the pasta? Rest in the fridge longer before cooking?

**cruiseplanner1** · May 2, 2026, 03:48 AM

Another cold damp day in Michigan so figured I would fry some brook trout up for supper tonight. My stick burner looks sad sitting there in the cold and rain. Frost on it this morning. Hopefully will be smokin' something up soon. Still had to go on the deck to fry these trout on the side burner of the gas grill. We fry very little food but do not like that smell in the house. I catch and release all year but one week a year in our beautiful UP there is a stream that is prolific for brook trout and we take a half dozen bags of 5/6 each year.

**Henrik** · May 2, 2026, 08:24 AM

Today I did a beef rib cook on my new Bluegaz Z grill. This was the inaugural cook, and I spent some time yesterday fiddling with it to figure out how to best run it for indirect heat. It has ceramic burners, and they turned out to be good for distributing heat. In the end I ran the sizzle burner (side burner) on 80% (guesstimate here...), and the rear burner on min setting. That allowed me to hold 125-135 degrees Celcius (260-275 F) all the way. Very convenient. I put a piece of aluminium foil 1-2 inches from the meat just in case there would be radiant heat from the rear burner. I added 2 chunks of cherry wood on top of the side burner, and 1 hour into the cook I added two more. That turned out to be the perfect amount, and just the right amount of smoldering.

The beef ribs were super traditional. Just salt and 16 mesh black pepper. If it ain't broken, don't fix it. The only surprise was the cook time, they were done in < 3 hours. Great bark, very tender and all. I assume (?) it was due to a lot of convectional heat? Anyhow, here are some pics. Very easy cook, once I figured out the settings on the gasser.

Ze ribs, pre-trim and rub

The indirect heat with smoke setup

Ribs almost done

Closeup of said ribs (Note: I did NOT do that huge gash in the ribs, they looked like that when I bought them)

The grease situation

Due to the construction cleaning it up should be a brease though, as all the burners are located around the grill, not at the bottom.

**SheilaAnn** · May 2, 2026, 08:53 AM

Certainly not a Richard Chrz pie….. I was gifted this “Italian” sausage from a trade show a while back and of course, I have mushrooms. Dough was a chicago thin crust recipe that I did not roll out very thin. The recipe calls for a long ferment and I only went overnight. I could definitely taste the difference. Sauce stole the show, though. Rao’s Pizza Arrabiatta. Pricey, but it’s enough for 3 pies. Yeah, I’ll say it…. Too much cheese.

**rmeugene** · May 2, 2026, 11:42 AM

The fixins for a four bean “casserole” heading into the crockpot for a good 8 hours. Thick cut bacon, bunch of beans, onions cooked down in bacon fat and venison ground.

**Purc** · May 2, 2026, 05:39 PM

A Tomahawk dry brined with Chef Heart Bold Basic rub he gifted us at the recent Texas Meat Up, reversed seared over Cowboy Briquets on the Weber Kettle and SnS.

**Uncle Bob** · May 2, 2026, 05:42 PM

Another simple meal, because I'm just a simple man. The first meal I ever prepared for my wife when we started dating was pork chop, rice and broccoli. Tonight we celebrate our 39th wedding anniversary so it seemed appropriate to somewhat replicate that meal. I've upped my game since then so the pork chop is one I've cut myself to a thicker profile. We only had broccolini so I substituted that. The rice and mushroom gravy are true to the original. A humorous side note, at least to me, my bride had never had real rice in her life to that time (her mother only prepared Minute Rice

), so it was a pleasant wonderment to her how different properly prepared rice felt and tasted. A very happy and pleasant meal...

**Skip** · May 2, 2026, 05:44 PM

Tonight's Whole Wheat Pizza Crust with Mediterranean toppings. I'm finally having success with this crust recipe from Sally's Baking Addiction. I've been playing with the Hydration and adjusting my BGE & Baking Stone Temps. I used 100% KA Golden Wheat Flour.

**LegoMySearwood** · May 2, 2026, 06:00 PM

I did steaks and smashed potatoes for dinner with a simple salad. My wife decided to peel the potatoes and add cheese and bacon for the last 7 minutes. Steaks were reverse seared since I got some good suggestions. Turned out yummy.

**58limited** · May 2, 2026, 07:45 PM

Fish Curry in Coconut Gravy.

This came up in my youtube feed (Spice Eats) and it turned out really good but a bit spicy. The recipe called for 4 sliced green chilies, they looked like Thai chilies to me so that is what I used except that I have red Thai chilies. Next time I'll use two of the Thai peppers and I'll use a firmer white fish. I used flounder and it was falling apart even during the initial browning in the skillet. But it turned out great, I like these curries that use coconut milk (I used coconut cream). I've been making a red lentil curry with coconut milk and it is outstanding.

https://youtu.be/Lo-7j43xuKI?si=CFQ9p2hq_ruHwgvR