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**Spinaker** · February 11, 2021, 04:06 PM

I have the best helper ever for steak samie night.

**glitchy** · February 11, 2021, 06:55 PM

When it’s one tick on the positive side of nil, you don’t always feel like cooking out of doors.

Bacon wrapped tenderloin - AKA tenderloin scraps they can’t sell as filet mignon jammed in bacon. Still mighty tasty despite the cooking process.

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**Jim White** · February 11, 2021, 07:15 PM

Today was another #BBQDriveBy. Got started on it yesterday by making a couple of loaves of King Arthur New England Anadama Bread. Also made a batch of Mango Sweet Chili Sauce, although this batch got mostly sweet red peppers and just a tiny bit of jalapeno since one recipient doesn't go very spicy.

Today started with making a batch of old fashioned bbq beans.

The star of the show, though, was pork loin that had been dry brined overnight with Bad Byron's Butt Rub.

Here is everything packed up to go to two recipients, along with some of our sweet KC-style sauce.

And it's just a great feeling to get back home and enjoy the bounty.

Had a scare part way through the cook when my pit probe crapped out on me. I was able to find an old one that still worked, so I didn't have to fly "blind" for very long. Can't believe how dependent I am on watching the cook that closely...

**58limited** · February 11, 2021, 09:56 PM

Cleaning out left over ingredients from the fridge.

I had two chicken thighs, 1/2 can tomato puree, and the garlic rice left from the Tikka Masala cook the other day. I based this loosely on Troutman's Country Chicken Recipe: https://pitmaster.amazingribs.com/fo...by-step-recipe . I seasoned the thighs with SPGO then sifted some flour onto all sides. I did this on my cutting board so the excess seasoning and flour was easy to scrape off into the dish later.

I browned the chicken in oil, removed it, and then sauteed some shallots in the oil. I added some dried wood ear mushrooms that I reconstituted and coarsely chopped and sauteed another minute. I added 1/2 c sherry and cooked it down then I added the seasoned flour from the cutting board. I cooked it a minute or so and added the tomato puree followed by about 2 c chicken broth and a large clove of garlic - pressed. I added a bay leaf and some fresh rosemary, added the chicken back, and simmered 30 minutes. I thickened it with a little corn starch and served over the leftover garlic rice. Yum! Really hit the spot on this cold rainy evening.

**BradNorthGA** · February 12, 2021, 10:25 AM

I've been itching to make another pizza on the Big Green Egg using my pizza stone, and I had set yesterday to be the day. I made the dough the day before, had all my stuff ready to go, and was ready to do it when I got home from work yesterday

Well it turned out it was pouring rain, so using the Big Green Egg was out. Rather than ditching the entire plan for pizza I used the pizza stone in the oven instead. Not ideal but it definitely still worked and the pizza was great. As you can see, the first pizza turned out a little lopsided but the second one was more round. Both of them were extremely good and were devoured quickly

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**Santamarina** · February 12, 2021, 10:45 AM

When the world shut down last March my job doubled - I was working 70-80 hour weeks. That continued for the rest of the year, slightly tapering off as we got closer to winter. My pit got zero use during that time.

A couple weeks ago I re-broke-in my offset stickburner with a few racks of baby backs. It was nice to get back out there again and smell the wood burning.

Picked up a Prime packer from Costco (aged 30 days) and that is today’s dinner!

Yesterday I chopped wood and got the pit ready. This morning there was a little rain, so my cook started a little later than planned, but we’ll still be on track for dinner!

While the pit was heating up I trimmed the brisket and hit it with Dalmatian rub (50/50 coarse kosher salt and coarse ground black pepper).

This is easily my first brisket in a year, and I couldn’t be happier!

...I’ll try to remember to take after photos.

**Neris** · February 12, 2021, 05:26 PM

Spit roast butterflyed pork neck stuffed with proscutio ham, pamesan & spinach. Always know its good when the wife goes for a 2nd helping of pork

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**BradNorthGA** · February 12, 2021, 07:27 PM

Got a chicken from the farmer's market to put on the Big Green Egg today. Yesterday rain ruined my grilling, and I ended up making the pizzas indoor in the oven

I wasn't gonna let rain hold me back again today, and it was raining on & off. So I set up a high-tech, state-of-the-art rain deflection system (umbrella popped up against a ladder)... problem solved.

Chicken turned out amazing, had some broccoli on the side. Wife raved about it, big success. Followed one of the recipes on this site:

Sweet Georgia's Brown Smoked Chicken Recipe, Parts Or Pulled

https://amazingribs.com/tested-recipes/chicken-recipes/sweet-georgias-brown-smoked-yard-bird

You've never truly had BBQ chicken until you bite into smoked chicken, Georgia style. Read on for our best smoked bbq chicken recipe.

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**RichieB** · February 12, 2021, 07:47 PM

A real quicky. Feltman hot dog done in Ninja Foodi. Deli Mustard sauerkraut. On right sized K. A. Classic Baguette along with tator tots.

**Michael_in_TX** · February 12, 2021, 08:35 PM

Today was try to use up some leftovers in the fridge. So I tried to do some carnitas-style with the leftover pork tenderloin. This was okay, but I forgot that the reason pork butt crisps nicely it is already cooked north of 200 degrees. While I did brown up the tenderloin slices, I ended up cooking them too much.

No problem that Tapatio, bacon (leftover), and sour cream (leftover) can't fix or at least mask.

**Attjack** · February 12, 2021, 10:46 PM

Lemon Chicken with fennel and tomato.

**theroc** · February 12, 2021, 10:54 PM

Slow-roasted Ora king salmon with stir-fried tatsoi and mushrooms. First tatsoi from the garden this season.

**Elton's BBQ** · February 13, 2021, 04:29 AM

Bone-in porkloin pre-smoked on beechwood.
Cooked on the kettle and served with baked potatoes and salad om the side.

**Burkester** · February 13, 2021, 09:23 AM

It was a late Friday at work. Did a tri tip rubbed with Malcolm’s AP on the gas grill.

**grillinglousiana** · February 13, 2021, 10:37 AM

For what ever reason i decided to try something different..i am going to call it WHAT THE HELL..
in a lodge dutch oven i have bell pepper/tomatoes/jalapeno/ potatoes/ cumin/chill sauce/salt pepper/crushed red peeper i rerun thru a coffee mill..with chicken stock..cranked up green egg to 400 fir about 30 minutes/ trun down to 200..added chared cut up with the bones also of t bone steaks..let it stay on pit around 3 hours...pass it around and see what my neighbor thinks..

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