Smoked brisket, pork shoulder and ribs.



The expression on my cooking partners face, in the background of the pic below deserves a caption. He's pretty intensely focused.



Check out that smoke ring!

Damn Ken226, looks good, nice protection!

quote:

Originally posted by erj_pilot:


The only variation I did to this recipe was to whisk together the soup, gravy mix, spices, and water in a bowl and THEN poured it over the chicken...makes for a smoother gravy because the soup won't be lumpy. I also serve with rice (ala Alton Brown's method) instead of mashed potatoes because my mashed potatoes are LOADED with butter...too much fat.

Made this again tonight, damn good for an easy meal.

WOW!

Looks delicious!!!



Would like to try to make one, someday.

We've been going through maters like mad, lately too.

I've got 2 extremely thick pork chops cooking right now. I seasoned one with Bad Byrons and the other with Head Country.

For a side, I have homemade cucumber vinegar salad. It goes great with pork.

Shrimp and Grouper pan seared, with red and black beans and rice (GOYA), with a Caribbean flair.

Seasoning 2tbsp celery salt, 1tbsp brown sugar, 1/2 tbsp ginger, pepper mix, onion and garlic powder, cumin, ground chilies (habanero, jalapeno, datl, cayenne, tobacco chilies) power, cinnamon, ground cloves, 3/4tbsp of smoked paprika, small pinch of nutmeg.

And a simple garden salad. I forgot to take pictures, and by time I did it was mostly gone!


ARman

Fried rice with pork.

My wife’s 50th birthday is this Wednesday. She wants Cioppino for dinner. I had to look it up to see what it is; basically a seafood stew with clams, muscles, shrimp, scallops, etc.

I love seafood, but not really shellfish although I will make what she wants. I plan to make something close to this with some modifications: https://www.allrecipes.com/recipe/12816/cioppino/

I would appreciate any input, recipes, or suggestions.

Skins - here is where you come in. It says to serve with a warm crusty bread that I would like to make from scratch. I see you having some great bread like that with your meals. Any easy recipes to suggest. I do have a bread maker if I need it.

Brat Wurst
Kraut
Mashed potatoes
Cantaloupe
Watermelon
A Mint afterward.

Lemon dill crusted Alaskan sockeye salmon
Mashed potatoes
Peas
Romaine and English cucumber salad
Nice chilled white wine

A little cajun cod, linguine, and seasoned collards.

Tonight I made baked Steelhead Trout with mashed cauliflower, which tasted just as good as mashed potatoes!

Steak sammies.

Yesterday, I picked up a big chunk of eye of round, I sliced it thin, seasoned with a little bit of Goya Adobo, Slap yo mama, Greek seasoning, and a dash of old bay.

I sliced up some poblanos chilies, fried it all up and with the juices made a gravy, and melted some American cheese on top. Put it on a Ciabatta and topped with a little horseradish sauce.

Served with some home drys.

ARman

I cooked a 3.5 lb chuck roast like a brisket on the BGE tonight. Oak lump with pecan smoking wood. Followed Harry Soos hot n fast brisket method (dalmation rub, 400F cook temp, indirect cooking, done when temp was 206ish and probed tender).

OK, I’m ready to break my fast now. Let the dinner invitations begin. Tater, I believe you live within driving distance.

Watermelon, peaches and cantaloupe not pictured.

Eggs made with sweet onion, multicolored bell peppers, cherry tomatoes, and cheese topped with Costa Rica's famous Lizano Salsa.

Thick chicken breast marinaded in teriyaki, pineapple, and lemon. Baked to 162F and served at 165F. Juicy and very tasty. Side of spaghetti marinara.

I'm an old fart living alone, fighting health issues, and endeavoring to enjoy some of life's basic joys.

Hey Bob!

That looks very comforting and tasty.


Good on you!!!

[QUOTE]Originally posted by h2oys:
the only thing I’m good at is the grill. So I present a 1.38lb angus ribeye my wife and I shared tonight. Cooked to 135 degrees.