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What? 7 hours on the smoker isn’t slow enough? :rofl::rofl::rofl:

To be fair, I did crutch it, wrapped with foil when internal temperature hit 160, then cranked the cook temp from 220 to 300 to get the temp all the way past 200 internal….. if I’d have left it at 220, it would probably still be cooking!

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I meant I was lazy and unlike you, I used a crock pot. :face_savoring_food:

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Yeah, a treager pellet grill is cheating though. Aside from putting the meat on wrapping it and taking off the only thing I can’t do from my phone is the initial ignition of the grill.

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Pineapple upside down cake

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I made this for my mom yesterday.
Alder plank steelhead with a wild berry chutney and rice.

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Macaroni and Cheese

Ingredients

  • 16 oz elbow macaroni
  • 6 tbsps. Butter
  • 1 Tablespoon chopped garlic
  • 1 cup small- diced onions
  • ½ Cup small- diced celery
  • ¼ cup all-purpose flour
  • 4 cups of milk
  • 4 cups Velveeta cheese
  • 1/2 tsp salt
  • 1/2 tsp white pepper pepper
  • 4 cups shredded Extra sharp cheddar cheese

Instructions

  1. Cook the macaroni according to package directions. Drain and set aside.
  2. In a saucepan, melt the butter over medium heat.
  3. Add celery and onions and sweat till they are tender.
  4. Whisk in the flour and cook for about 1 minute.
  5. Slowly whisk in the milk until smooth.
  6. Cook for 3–5 minutes, stirring often, until slightly thickened.
  7. Stir in the Velveeta cheese until melted and creamy.
  8. Season with salt and white pepper,
  9. Add a Tablespoon of yellow mustard.
  10. Add the cooked macaroni and stir until fully coated then add the sharp cheddar cheese.
  11. Serve immediately, or transfer to a baking dish, sprinkle with breadcrumbs, and bake at 375°F for 15–20 minutes until golden.
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Didn’t cook anything, just bought kimchi (product of Korea, distributed by a New Jersey company) from Costco.

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Chimichurri ribeye steak with sauteed shrimp and sweet potato.

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You had me until you got to Sweet Potato. I just haven’t found one that trips my trigger. Maybe I need to drop in to your establishment to be convinced.

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It had honey butter with pecans to put on the sweet potato. :pleading_face:

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I use it for dessert. Some thick slices coated in brown sugar, deep fry until sugar caramelizes into a crunchy crust.

Same idea as tempura, pretty much anything you can slice and deep fry, except it’s for my sweet tooth.

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What do you do with this? No, it has nothing to do with your neighbor Ahmed.

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It was leftover from a cousins party. We chopped the meaty parts into fine bits then mixed with chopped onions and bell pepper, lemon juice and chili pepper, and seasoned with soy sauce and pepper. Meat is already cooked so it just needs to warm in a pan with just a little bit of oil. I use a sizzling plate, topped off by mayo (some use raw egg).

Great with beer :beer_mug:

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  1. Head Cheese: Boil the head until tender, pick the meat and skin, and let it set in a mold with the collagen-rich liquid to form a cold cut terrine.
  2. Cheek and Jowl Meat: Slice off the cheeks and jowls, which contain some of the tastiest and fattiest meat on the animal, and crisp them up in an oven or on a grill.
  3. Broth and Stock: Simmer the leftover bones and scraps overnight with aromatics like ginger, garlic, and onions to build a rich base for ramen or soups.
  4. Prank: Ship it to your crazy uncle, complete with a bow & ribbon.
  5. Scrapple: Boil the head with other offal, pick the meat, grind it, and mix it with cornmeal and spices to make a sliceable breakfast loaf.
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I like that :+1:t4:

I have a friend who won’t eat anything from a pig’s head. Pork belly tastes just as good (photo from interwebs)

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Made my mom some homemade pizza.
I used a focaccia dough on the pizza.

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Pork shoulder going on the smoker for green chili this weekend!

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Little hard to get a good picture,…but almost four hours later…..

Only 117 internal temperature,…

I figure that’s a decent cold smoke for my purposes!

Turned the cook temp up to 270.

Once the roast hits 170 internal temperature, I will wrap it in foil, and crank the grill to 425 until I hit an internal temperature of 205-210.

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I’ll bring the drinks, save a plate / spot for me! Flight from Vegas leaves in an hour.

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The wired probe always reads hot, so an instant read probe will be about ten degrees cooler…..

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I put it on 5 hours ago,….

There’s no rush to get here!

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Okay, I’ll wrap it in foil and turn the temperature up! :roll_eyes:

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