Show us what you're cooking...

[cooleybird]

I was too hungry for more/better pics, but first are burgers after an hour at 180°, then I rested them while I got to 700°, 2 minutes per side, and straight to the finished product, with American, MLTO.

 

[SmokeZilla]

Just put a Tri-Tip on the Trailblazer for tonite’s dinner. It is our 60th wedding anniversary today but the family is celebrating it with us on Sunday so dinner-for-two was needed tonite. We like Tri-Tip, so it was an easy choice. Got it on at 200F and expect about a 2-hour cook plus a significant rest time.

View attachment 19836

Jim,

Congrats on your anniversary. Wishing you guys another 60 years of bliss.

 

[Jim6820]

Jim,

Congrats on your anniversary. Wishing you guys another 60 years of bliss.

Thanks, @SmokeZilla, but I’m not sure either of us want another 60 years. At our age, we’ll settle for a max of about 20. Neither of us actually invented fire, but we were there when it happened.

We do appreciate your kind thoughts, however.

 

[cooleybird]

10 pm...

5 am...

 

[ghuns]

Needed a quick easy meal the other night. Found Zatarain's andouille sausage and some peppers on sale. Grabbed a couple onions. It didn't suck. Should have chopped more garlic...

Uh... Why aren't my images showing up?

 

[cooleybird]

Turned out amazing, as expected.

And I just want to show off some of my tomato crop this summer...

 

[BNeal]

Pastrami - yum!

 

[Gonefishin]

I’ve considered pastrami but they’re only 2 of us and we can only so many Reuben’s. So what do you do, eat it for a week or freeze some? Looks great by the way.

 

[BigDan]

Some country style ribs on the 380x today…

 

[Jim6820]

I’ve got to get the Ferrari out of the shop, @BigDan, I can’t run fast enough to get there before I’m sure they will be devoured. Those look great!

 

[BNeal]

I’ve considered pastrami but they’re only 2 of us and we can only so many Reuben’s. So what do you do, eat it for a week or freeze some? Looks great by the way.

It's just the two of us as well. I cut into serving size, vacuum seal and then freeze.

 

[sherpa]

Boneless leg of lamb. Dry marinated with kosher salt, pepper, garlic, and rosemary.

 

[Dr.Floyd]

Pork butts for the weekend. Picture is of one with the bone pulled the other still in. Both turned out tender and juicy. Going to have pulled pork tacos tonight.

 

[Threadcutter]

It's just the two of us as well. I cut into serving size, vacuum seal and then freeze.

Do you by chance have a meat slicer/slice it before freezing ? I would guess that most meats would dry out when sliced/froze. OTOH, maybe not.

I don't have a slicer, but have considered getting one. I've made a number of batches of pork belly bacon. It's come out quite good and that would be partial justification for buying a slicer. But, having to hand slice bacon means the slices will be thicker............

 

[Jim6820]

But, having to hand slice bacon means the slices will be thicker............

And, the problem with that would be…? I like thick-sliced bacon.

 

[Threadcutter]

And, the problem with that would be…? I like thick-sliced bacon.

Well.......and that's just it

 

[RHEINLEIN]

Pastrami - yum!

View attachment 19874

Please share the detail on making one of those @BNeal

 

[BillsCamino]

Meat Church Chili...w/beans

 

[C. Keeper]

 

[RHEINLEIN]

Summer fare.
We picked up a bottle of lemon infused olive oil at a local European market yesterday.

Injected this into a Rec Teq chicken.
The lemon came through nicely.