What did everyone cook today?

[PapaSop]

End of week simple. Was going to do Jack’s pizza on the Pizzazz but… Fired up the the grill.
Third attempt at this. Moved the coals to a circle around the Weber. Last time was good but charred the crust with coals directly underneath.
About 14 minutes total cook No smoke.

This was amazing. Probably the best frozen pizza ever.

Ribs going on tomorrow am.

[Chef]

Chicken bit coated in 50/50 my signature bbq rub and brown sugar wrapped in bacon. Figured I better take the picture now or my daughter will eat them faster than I can pull them off the grill

[Departing Contestant]

![IMG_20200704_113239.jpg]bolded text(/assets/uploads/files/1 593880534370-img_20200704_113239-resized.jpg)

Nothing to really brag about very pedestrian but with daughters and grandkids coming over we have to stick to the basics. Happy 4th of July everybody

[Chef]

Departing Contestant Looks nice. I am interested, what’s in the cans on the right?

[Chef]

So today I made the green onion sausage. Will be making a large batch this upcoming week. Good stuff. This morning my kids (adult they think) requested crepes for breakfast. Made breakfast crepe one with a strawberry filling and the other with pears.

[Departing Contestant]

Chef my white-trash humidity system. Works great for long smokes

[Chef]

Departing Contestant ingenious!

[YooperDog]

Chef looks and sounds pretty dang tasty

[Chef]

This evening, needed to recover from yesterday. so Chicken Kabobs and saffron rice

[Tex_77]

From the 4th at a remote undisclosed location, the isolation and no people but family was great!

[JPAP]

This post is deleted!

[JPAP]


Friday was chicken breast marinated in Italian dressing then some beer brats and all turned out great. If grandbaby who is 3 doesn’t complain it’s good. Checked temp on couple of the breasts and all hit 165+ so slathered some more dressing on them and waited another min.

Today was T-bones and I did one dry brine or deep seasoning (first time trying that) just with salt for about 24hrs. Then rubbed a little melted butter and olive oil on them and peppered. The dry brine was very tender maybe I used a little bit too much salt or maybe it was because I didn’t rinse it off first but definitely worth doing again. My fiancé has braces and even she said it was more tender than the “normal” steak. That’s all the ok I need. Lol.

[Joe Hell]

Tri-Tip, Asparagus and corn salad for the folks

[Departing Contestant]

Chef in all fairness, giving credit where credit is due, i modified an idea that Jonathon came up with
(though mine is so much better, naturally)

[Chef]

Departing Contestant And I thought grilling and smoking was like golf and fishing - he who lies the most wins LOL

[calldoctoday]

Chef No, cooking is more like art, & we are all thieves!

[TexLaw]

calldoctoday Brilliant!

[RON PARRISH]

Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment!

[Chef]

RON PARRISH That looks SO GOOD !

[calldoctoday]

RON PARRISH Nothing like a good ol Crawdad Ball!