I had snow crab too, along with steamed broccoli last night. No pics because I have not figured out a hosting solution yet.

Picanha, rice and ripe plantain.

When I'm planning a cook on my Traeger, I use Excel.

This was my first time smoking spare ribs. It was a spur-of-the-moment decision on Sunday, so that evening I looked up the most straightforward directions. I found out I needed apple juice—luckily, I was able to grab some before Walmart closed.

I removed the membrane, marinated the ribs in apple juice for about five hours, then dry brined them for an hour. I placed them in the Traeger at 225°F on the Super Smoke setting, with a smoke box burning cherry wood and a pan of apple juice. I knew the Meater probes were too big, but apparently the ThermoWorks probes—though thinner—were reading too high. So, I just checked the temperature every hour with a Thermapen.

It took five hours. I'm thinking I should have rotated the slabs in the third hour, since one end was noticeably hotter than the other. Afterward, I held them in the warming oven at 142°F until company arrived.

The three guests said it the ribs were delicious. I served Kinder's BBQ dipping sauce on the side.

I hot n fast smoked (350F pit temp) St Louis ribs yesterday on my BGE using my favorite homemade rib rub, oak lump charcoal, and hickory chunks. Done in 2.5 hours instead of 5 to 6 hours, had a nice bark, and nice smoke ring. Unfortunately, no pics.

The older I get, the less I eat. In my 20s and early 30s, I'd eat an entire rack of ribs. Then, I slowed down to half rack of ribs. In the last year or so, I've further slowed down to 1/3 rack of ribs. Yesterday, the St Louis ribs were delicious and I started from the skinny end (i.e. not the thick end), but after 1/3 rack I was on verge of being uncomfortably full.

quote:

Originally posted by tatortodd:


The older I get, the less I eat. In my 20s and early 30s,

I agree. Unfortunately, I got old before Brazilian all you can eat meat restaurants became a thing in the US.

Tacos on the flat top!

So I was at my local grocery store and saw American Wagyu Texas Style Boneless Chuck Ribs. Basically just chuck steak cut into strips. I had no clue of anything about these but the meat looked good. I bought them and several vegetables and made an amazing meal! The meat ended up being fork tender and the taste was amazing as were the vegetables. Took about five hours to make.

These are the vegetables. The plate on the left is red onion, asparagus, and brussel sprouts cooked and seasoned one way. The other plates were for making sautéed shiitake mushrooms and bok choy with garlic, ginger, and a sauce.




The vegetables and meat finished.




The meat up close. It was so tender, juicy, and flavorful. They look dark because at the last part I added some BBQ sauce and broiled it to get it caramelized.




Final product, which was amazing.

I cooked some of my homemade venison chorizo and my wife made refried beans. About to have some soft tacos.

I'm going to ruin the thread. I soaked and boiled some variety type bag of beans with some extra stuff added. Not very good. I'm thinking maybe next time put it in a crock pot and add some beef and potatoes.

My doctor said beans would be good for my gut health, and he's right.

quote:

Originally posted by StorminNormin:
So I was at my local grocery store and saw American Wagyu Texas Style Boneless Chuck Ribs. Basically just chuck steak cut into strips. I had no clue of anything about these but the meat looked good. I bought them and several vegetables and made an amazing meal! The meat ended up being fork tender and the taste was amazing as were the vegetables. Took about five hours to make.

These are the vegetables. The plate on the left is red onion, asparagus, and brussel sprouts cooked and seasoned one way. The other plates were for making sautéed shiitake mushrooms and bok choy with garlic, ginger, and a sauce.




The vegetables and meat finished.




The meat up close. It was so tender, juicy, and flavorful. They look dark because at the last part I added some BBQ sauce and broiled it to get it caramelized.




Final product, which was amazing.

You must be the winner. I'll call you when it's convenient to come over for dinner.

Good to see you guys are all eating well, as usual. Wish I were culinarily adept as well. I'll be settling for Chik-fil-a after a home depot run this evening....

I had 4 lbs of tomatoes ripen this week in my garden, and had some basil ready to be picked. Tonight, I ate the first batch of 2025 marinara.

quote:

Originally posted by tatortodd:
I had 4 lbs of tomatoes ripen this week in my garden, and had some basil ready to be picked. Tonight, I ate the first batch of 2025 marinara.

On my way, I am only a few hours away!!! LOL!

quote:

Originally posted by wrightd:
I'm going to ruin the thread. I soaked and boiled some variety type bag of beans with some extra stuff added. Not very good. I'm thinking maybe next time put it in a crock pot and add some beef and potatoes.

My doctor said beans would be good for my gut health, and he's right.

I like those bags of a variety of beans. Yeah just have to season it up well and add some meat and vegetables.

quote:

Originally posted by wrightd:
I'll call you when it's convenient to come over for dinner.

You or any other forum member would be welcomed into my home anytime!

Tonight I plan to have hickory smoked baby back pork ribs with B-B-Q sauce (many times I don't add any sauce. Also some baby yellow potatoes seasoned with garlic salt and 9 pepper done in the oven. I haven't decided on a veggie just yet.

BLTs. I tried to do a taste test based on the other (BLT) thread, but couldn’t help myself and just smeared ripe guac on one of the slices and mayo on the other, slapped a slightly runny egg in the middle of each BLT, and served. Everyone seemed to like them, finished it all off with homemade strawberry rhubarb pie still warm from the oven (a la mode).

Used the taco meat from Friday night for breakfast and supper yesterday.

Ratatouille with basmati rice. It's a dish that is on the summer menu. Borscht soon. And tabouleh.

Ok, I will post a fail.

I was playing around and thought about cooking beef fajita meat in the cast iron like I do a good steak with butter, garlic, rosemary, and thyme. It was okay, but I won’t do it again. I will stick to marinating the fajita meat and seasoning it the way I have always done and cook it on the grill. I just was experimenting.

I basically did a deconstructed fajita.

I started with caramelizing onions, bell peppers, and jalapeños which ended up being the most flavorful thing. This always tastes so good.




Then I seasoned the skirt steak.




Cooked the steak with all the good normal steak seasoning.




Final product, which was okay. I will go back to doing fajitas my original way though.