What's for supper?

I did Chicago-style pizza for dinner last night. The kids were unimpressed, but the FW and I enjoyed.

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Bone in ribeye from the Roseberg Ranch pan seared and finished in the oven, sous vide garlic and butter scallops, baked potato and cheesy broccoli. And she still loves me!

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Surf n turf? Looks delicious.

gimruis wrote:

Surf n turf? Looks delicious.

X2 – That’s my idea of a perfect meal right there !!!

BigWerm, what temp do you sous vide the scallops at and how long?
They are so easy to overcook.

Pork belly, some for slicing and some for snacking.

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Had a shrimp feed tonight

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Ruebens

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Von Hansen’s rib eye – reverse sear with brussel spouts and cab.

Been on the Keto since 1-3-2021 that’s when I stepped on the scale at 2017.6

Today 187.6! 30lbs Baby! Got 2.6 to go.

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Eelpoutguy wrote:

that’s when I stepped on the scale at 2017.6

I…I uh…I just don’t know what to say….
Don’t get on any ice. Especially on the same lake as me.

Obviously a typo. I’m 6’4” @ 275lbs. tomorrow is forecasted to be 60, BBQ time for a tenderloin, BBQ asparagus & a baked tater with chives.. most likely an ice cold nordeast or 5 with a cigar out back

Pailofperch wrote:

<div class=”d4p-bbt-quote-title”>Eelpoutguy wrote:</div>
that’s when I stepped on the scale at 2017.6

I…I uh…I just don’t know what to say….
Don’t get on any ice. Especially on the same lake as me.

Ya, Well I put on a few lbs during covid

Did a brine for about 6 hours and then into the smoker. Brine had salt, peppercorns, fresh garlic and fresh rosemary. Added my favorite seasoning blend just prior to smoking.
DT

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Brats and dogs

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Looks like your paint is starting to bubble on your ammo can lid!

That’s not bubbling. It’s moisture

Coletrain27 wrote:

That’s not bubbling. It’s moisture

Oh good , I like the idea a lot!

Brisket with mixed veggies. Veggies took 5 minutes in the micro, brisket was 9 hours in the smoker and then 7 hours in the oven.

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In an ammo can? Hard pass

Wallyhntr1 wrote:

In an ammo can? Hard pass

I burned off the inside before I cooked anything in it. It’s no different than making your own smoker out of a barrel or other things.

Coletrain27 wrote:

<div class=”d4p-bbt-quote-title”>Wallyhntr1 wrote:</div>
In an ammo can? Hard pass

I burned off the inside before I cooked anything in it. It’s no different than making your own smoker out of a barrel or other things.

Never mind him, totally stealing that idea. Curious what did you mount the rack on?

I welded 2 rods up top going across for the top rack and 2 rods going across the bottom about 3/4” off the bottom with another rack for the charcoal to sit on. I also drilled some small holes on all sides on the very bottom for air.

I highlighted the areas where I welded the rods. I think the rods were 1/4” thick. I need to get some high temp paint for the outside and it would look a lot nicer

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Here’s another picture of how the grates sit. its a .50 caliber box

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That ammo can grill is just genius.

Netguy wrote:

BigWerm, what temp do you sous vide the scallops at and how long?
They are so easy to overcook.

Sorry just seeing this now, 123 degrees for 30 minutes. And you can finish in a pan if you like a little crust on them, which I didn’t do on mine.

Thanks BigWerm. I googled around and found something similar. The scallops are in the freezer. Gonna try to cook them within the week.

Coletrain27 wrote:

Here’s another picture of how the grates sit. its a .50 caliber box

Thanks Coletrain

No problem, if you need any more pictures let me know

Something to tie me over till the short ribs are ready.

Have you ever maid up a recipe on the fly that turned great with no record of it? Dang these turned out awesome. Multiple flavors hitting at a different time. Spicy hitting late with the herbs hitting first then a tang.
The cherry wood smoke throws it over the top.

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Venison Burgers tonight

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