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**Skinsfan1311** · March 15, 2021, 11:47 AM

3-2-1 ribs.
I prefer traditional, but Mrs Skinsfan likes 'em this way.
I smeared the foil with a little bacon grease, jalapeno jelly, a few small pats of butter then sprinkled a little brown sugar and Memphis Dust. I skipped adding liquid this time, and really liked the way they turned out. They were still very tender, but had a little more tug. I used a thin coating of Rib Rack BBQ sauce the last hour of the cook.
Served 'em up with a side of cheddar bacon fried grits.

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**holehogg** · March 15, 2021, 12:41 PM

Not sure what cut of pork just labled pork roast (thinking might be part of shoulder).
Bacon cured and smoked to IT of 65C rested for couple hours sliced about 3/4 inch thick and grilled over live coals.

**dtresca** · March 15, 2021, 01:12 PM

I love this time of year. Leftover corned beef for reuben sandwiches!

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**Michael_in_TX** · March 15, 2021, 01:59 PM

For something different, here is cajun blackened and seared ahi tuna. It works, although I tend to prefer more Asian flavors on my seared tuna.

(As an aside, I do not get these recipes that tell you to blacken in a cast iron over medium-high or even high heat. That always burns it for me. For my GE electric stove, a six-minute warm up to medium -- setting five out of ten on the dial -- to 450 F and then 2.5-to-3 minutes a side is perfect.)

**HouseHomey** · March 15, 2021, 03:35 PM

Turf n Turf.
Monday dinner was served. Too early?

**SheilaAnn** · March 15, 2021, 04:44 PM

Carrot Cake. Nekkid and Dressed. Beyond moist! I doubt they will ever dry out.

**Mark V** · March 15, 2021, 04:51 PM

Chicken sausage, flavors of Thai food. Garlic, ginger, coconut milk, cilantro, green onion, thai chili sauce, thai hot chili flakes, sticky rice, sesame oil, peanuts. Smoked on the PBC.
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**glitchy** · March 15, 2021, 04:57 PM

Originally posted by Mark V View Post

Chicken sausage, flavors of Thai food. Garlic, ginger, coconut milk, cilantro, green onion, thai chili sauce, thai hot chili flakes, sticky rice, sesame oil, peanuts. Smoked on the PBC.
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Must be white out conditions up north, Eh?

**Richard Chrz** · March 15, 2021, 05:04 PM

Left over smoked baby-back ribs. So, time to make baby back ramen.

**shify** · March 15, 2021, 05:41 PM

Taking advantage of St Pattys day and picked up two pre-brined corned beef briskets on sale from the local supermarket (alas, only flats though). De-salinated for 24 hrs, then rubbed and smoked till 201 degrees. Chilled overnight (less some chefs nibbles and then sliced and steamed tonight. Served on a roll (no rye bread) with Guldens mustard. Pickles stay on the side.

**JakeT** · March 15, 2021, 07:03 PM

This weekend we had some recently vaccinated family over for the first time in a year! Went for some sheet pan Mediterranean chicken thighs in the pizza oven. Didn’t get any pics of the serving, we were all too hungry! I followed a Steven Rechlen recipe for the artichokes as well. Those were AWESOME!

**Ernest** · March 15, 2021, 08:48 PM

I had one log of stuffed thigh left....
Mashed potatoes and a reduction of homemade chicken stock...

**Attjack** · March 15, 2021, 09:19 PM

Double bacon cheeseburger with special sauce, pickles, and grilled serrano.

**jfmorris** · March 16, 2021, 06:18 AM

Well, after eating chicken and rice all weekend (a suggestion by Yvonne's surgeon!), I was hankering to grill something after eating hospital food all last week. The restrictions were soft, non-spicy (bland) and easily digested food. Various gastric/bariatric websites, as well as the surgeons advice pointed to protein being mostly chicken, maybe a little fish, and only cooked veggies - mostly canned - but also sweet potatoes. White bread versus whole grain bread. And I had to cook some artichokes - Yvonne loves those so much! I also baked two small loaves of no-knead bread.

This was my first chicken on the SNS Kamado. I had originally thawed a 3 pound yard bird planning to spin it on the rotisserie, but with massive rain rolling in, and the Performer being out in the elements, I changed plans and moved to a spatchcocked bird, cooked on Grillgrates on the SNS Kamado, under the pavilion (having good casters on the SNS Kamado is a huge plus!). Pulled the bird at about 165 in the breast, 180ish in the thigh, flipping it every 15 minutes - it was done in about 45 minutes at 350-400 on the dome thermometer.

That little bird looks lonely doesn't it?