What's for supper?

I snacked on cold brisket in the boat this morning and caught tonight’s dinner this morning

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Good old homestyle burgers. Fresh lettuce and spinach from the garden salad

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Marinated Shrimp on the barbie!

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It’s raining so the venny steaks hit the fry pan.

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Shrimp tacos and homemade guacamole

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glenn57 wrote:

It’s raining so the venny steaks hit the fry pan.

Great minds think alike. We just got home from baseball, soaked as all hell fun game in the rain. But now we are doing veny steaks and onion.

Grilled lamb chops with some risotto and broccolini.

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My first time grilling kabobs tonight (before the brief thunderstorm!) and they turned out great!

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Sharon did you make them up or store bought? I love them but resort to store bought.

Prefer them marinated. They look awesome

They’re store bought from the Cub deli, and the steak was pre-seasoned so they were quite tasty!

Sharon wrote:

My first time grilling kabobs tonight (before the brief thunderstorm!) and they turned out great!

Sharon, not that I want to encourage your OCD, but you can put all the meat on one skewer, and veggies on another, so your food doesn’t touch while cooking too . Helps get uniform doneness too

Just walked in from a 15 hour day, whipped up a couple fried egg sandwiches

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Bearcat89 wrote:

Just walked in from a 15 hour day, whipped up a couple fried egg sandwiches

My man. Cheap, easy and nutritious. And lots of way to do em and ways to combine them. Thank god for eggs. Or should I be thanking the chickens first?

LabDaddy1 wrote:

Thank god for eggs. Or should I be thanking the chickens first?

I think it’s safe to go with god on this one. Agree egg sandwiches are awesome and easy.

Even though it’s hot AF in here since my AC isn’t working, I had to make some fried egg sammies this morning. Channeled my inner redneck by adding fried bologna and American cheese on toasted sourdough.

I picked up two huge slabs of baby backs that I smoked on Sat. Had to cut them in half to get them to fit on my 18.5″ WSM. The two on the left were coated in Weber’s Buffalo Trace rub and the others with SPG then a light coating of Yardbird’s Bovine Bold. No clear winner because they were both great.

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Picking up on the Rib train. I’m smoking some baby backs currently and hoping to have them done before it rains today.

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Coworker sent this to me and I had a good laugh!! If I was a dragon…

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Good one Sharon!!

Finished product! Like others have said the Recteq is just an amazing smoker!

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KP wrote:

Finished product! Like others have said the Recteq is just an amazing smoker!

Looks delicious. I could never do just a single rack. I need left overs.

Looks good. What kind of sauce is that? I haven’t many that I would put on my ribs. Just don’t care for the amount of sugar/sweetness in most and basically gave up buying it. When I do sauce ribs I make a Memphis style recipe I got from Food Network and use half the sugar and double the heat. I also dig a spicy Carolina style mustard sauce on pulled pork but don’t think I’ve put it on ribs before.

Bearcat89 wrote:

<div class=”d4p-bbt-quote-title”>KP wrote:</div>
Finished product! Like others have said the Recteq is just an amazing smoker!

Looks delicious. I could never do just a single rack. I need left overs.

Those 16hr workdays you do will do that to an appetite. I always make two slabs and my wife and I get four meals out of it. My days of chowing down a full slab are way behind me.

picklerick wrote:

Looks good. What kind of sauce is that? I haven’t many that I would put on my ribs. Just don’t care for the amount of sugar/sweetness in most and basically gave up buying it. When I do sauce ribs I make a Memphis style recipe I got from Food Network and use half the sugar and double the heat. I also dig a spicy Carolina style mustard sauce on pulled pork but don’t think I’ve put it on ribs before.

I like more spice and less sugar as well. I would like to try the spicy Carolina sauce on my pulled pork

Fajitas tonight

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picklerick wrote:

Looks good. What kind of sauce is that? I haven’t many that I would put on my ribs. Just don’t care for the amount of sugar/sweetness in most and basically gave up buying it. When I do sauce ribs I make a Memphis style recipe I got from Food Network and use half the sugar and double the heat. I also dig a spicy Carolina style mustard sauce on pulled pork but don’t think I’ve put it on ribs before.

Its not a store bought sauce but from the juices when I wrap the ribs. The last hour on the smoker I sauce the ribs from the drippings. I’m not big a fan of barbeque sauce on ribs but like using the dripping’s to keep the bark from getting too hard.

When I wrap the ribs I use whatever seasoning I’m using, butter, brown sugar, apple juice and this time I put some maple syrup in there as well has a little bit of bourbon. Turned out really good and will try it again with the syrup and bourbon in the wrap.

My world famous sketti

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Beef tongue street tacos with the wildly hot sauce from the Mexican guys in the local food truck that is delicious. The beef tongue is so good.

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glenn57 wrote:

My world famous sketti

Did you burn the dang toast Glenn, but spaghetti sounds great, I haven’t had any in a while. I’ll have to take out a couple pounds of ground venison for the red sauce tomorrow.

just the outer edges. I toast it under the oven broiler and these didn’t get away from me.

glenn57 wrote:

just the outer edges. I toast it under the oven broiler and these didn’t get away from me.

Almost looked like you scraped the burnt off the face lol, that’s how my dad used to make my toast when I was young.
What’s the secret for the famous sauce ?