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**Oakgrovebacon** · December 3, 2020, 05:44 PM

That looks amazing!

**FishTalesNC** · December 3, 2020, 06:15 PM

It’s SWMBO birthday today (

) and I wanted to spoil her - she sure deserves it! Cooked up some SRF wagyu ribeye filets for her.

Got a chimney full of B&B lump hot and preheated the grill grates over my SNS, and front seared them.

She requested medium, so I slowly brought them up to 142F, took them off, and let them sit in Susie Bulloch’s Resting Steak Butter.

They were absolutely fabulous. Success!

**Dewesq55** · December 3, 2020, 07:37 PM

Beef and Broccoli over Jasmine rice. For the last 20 years or so I have exclusively used basmati rice. But now that I am back cooking Chinese, I have discovered that basmati isn't very good for eating with chopsticks since it doesn't stick together hardly at all. I had a package of Jasmine rice in the storage pantry which I hadn't used since I don't know when. It came out perfect. And it smells awesome. The one negative to this cook was that I'm not yet accustomed to cooking with this new wok on the very high heat burner on my new gas range. As a result, I got blistering burns on fingers of both hands, which really sux!

**Ernest** · December 3, 2020, 08:07 PM

Taters....

**SheilaAnn** · December 3, 2020, 09:09 PM

Shrimp â€˜n grits y’all! Cheddar grits, bacon, tomato, scallions, splash of lemon.

**Dtax** · December 3, 2020, 09:24 PM

Tis the season... I think I got the threw/cook temp very close but want to dial in that same interior with a better crust.

I also learned looking back that I cooked it rib cap down on my komado. Seems like a rookie mistake.

This was a basic salt, pepper, minced garlic, rosemary, and olive oil rub.

cooked low and slow like 225 to 250.

I am thinking I waited too long before trying to sear knowing I didn’t want the internal to go past goal (135-ish)

Appreciate any tips from the pit.

Thanks!

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**Ernest** · December 3, 2020, 10:33 PM

Sous vide chicken thighs, sauce is just reduced homemade chicken stock.

**ABQ-BBQ** · December 4, 2020, 12:53 PM

Did a 16 lb spatchcocked turkey using the Meatheat method, gravy was good until son in law mixed in some cornstarch to make it more traditional.

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**RichieB** · December 4, 2020, 01:15 PM

Did Poor man's Burnt Ends last night on kettle with SnS. A bit of cherry smoke. About 26 oz. chuckie. Did the initial smoke on kettle which took a little over 4 hours 275ish to 165. Then wrapped in butcher paper and in oven for an 90 minutes to 195. Getting dark and cold outside. Final stage after cut into cubes and doused with Stubbs Hickory Bourbon sauce and brown sugar. Back in for about an hour and half.

**Thunder77** · December 4, 2020, 03:44 PM

Homemade soft pretzel twists with beer cheese dipping sauce!

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**Jim White** · December 4, 2020, 05:55 PM

Couple of pork tenderloins with cauliflower. I'm posting the recording of the cook, too, because I'm a nerd and this is interesting. I think maybe one of the tenderloins was still slightly frozen and one was thawed when the cook started. They diverged by as much as 20 degrees early in the cook but eventually came to almost exactly the same temp, getting to 130 together. Fun.

**phrogpilot73** · December 4, 2020, 06:57 PM

I keep forgetting to take the "in progress" photos. Dinner tonight was sous vide & seared filet mignon with black garlic compound butter, broiled asparagus and cauliflower tots.

**Ernest** · December 4, 2020, 08:10 PM

Arancini made with chicken gizzards

**Panhead John** · December 4, 2020, 08:41 PM

I can’t believe it’s been almost 2 years since I used my rotisserie. Never again will I wait that long. I just did this pork loin and it was probably the best I’ve ever done, my first time doing one on the rotisserie. It came out moist and juicy with a really nice crust. And I didn’t even spritz or baste the loin at all! I marinated it for 4 hours in Good Seasons Italian Dressing and dusted heavy with Tony Chachere’s. Then sprinkled black pepper over it. Cooked it for about 2 1/2 hours to an internal temp. of 160*. If you don’t have a rotisserie for your kettle yet, get ya one. I’ve done a whole chicken on it before and it was damn good also. I did a pot of Great Northern Beans with a ham stock I made from a leftover Thanksgiving ham bone. And added some of the ham as well, with onions and celery. I rarely do stocks, but this made a huge difference in taste. I will be doing more homemade stocks from here on out. And I also had my favorite okra stew from Patti Labelle.

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