Tonight’s dinner to cheer on the 49ers super bowl victory is complete.
St Louis style ribs glazed with a homemade raspberry chipotle glaze, bollywood style sweet potatoes and pineapple coated with cinnamon toast blend.
All done on the Rec Tec WyldSide.
Tonight’s quarantine dinner is stroganoff made from leftover tri tip with homemade noodles.
Stuffed pork loin Tuscan style was last nights dinner fare.
I didn’t have any prosciutto so I used some homemade bacon as a substitute.
Garlic, fresh rosemary & lemon zest were heated in 1/3 cup of EVOO then strained, added to cubed bacon in the food processor & ground into a paste.
The olive oil was reserved & the juice of a lemon that was grilled was add to make a vinaigrette for the roast.
2 1/2 hrs later We were feasting.
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tuscan pork loin 3.15.20.3.gif 
Tonight’s dinner is French dip sammies from our 680 on homemade rolls, potato salad the wife whipped up & a loaf Portuguese sweet bread I made today.
Jonathon I’m just waiting for my new sourdough starter that I made 4/20 to mature. This is the last loaf I made about 3 years ago.
So my oldest son started a cooking throw down at the start of the lockdown. He tossed out pizza for a start, my response ciabatta rolls cooked on our Rec Tec 680. 
Larry Eck I’ve only uses my Rec Tec 680 to make sausage with fantastic results. I’ve been working on improving lingusia for 2 years now & I’ve scored with my 4.3 version. My summer sausage with high temp cheddar was killer too.
Double duty yesterday, stuff 4k of Italian sausage & smoke a bottom round for sliced beef later.
Rubbed some thighs with a berbere (Ethiopian spice) base in a rub that I made. Added a foil packet of pellets for a little smoke.
Haven’t had a N.Y. Strip I’ve liked, until tonight.
Set Rec Tec 680 to 225 & let “Sammy the red rocker” do his magic & take the steaks to 125 internal temp.
Rest the steaks while shrooms & garlic get tasty.
Hot cast iron skillet with avocado oil, Irish butter, garlic cloves, rosemary, thyme used for the basting & sear.
1/2 a pork loin that’s got 12 pockets with garlic cloves inserted, the other 1/2 destined to become schnitzel. Trussed up & rubbed with my knockoff of Malcom Reeds The BBQ Rub with sides of broccoli & yams.
The 2 kilo batch of my linguisa 4.3 version was so good I’m rolling smoke on 3 kilos this chilly morning in Nor Cal.
Such a beautiful day here in Nor Cal it’s time to put the WyldSide through the paces of making a tri tip dinner.
Jonathon jez I was trying to watch my 18 month grand daughter & trying to connect at the same time. Trying to figure out who to blame for no connect, her, me or someone else. Well thanks for the explanation. Wish you could see the lmfao on my face guys. Love ya & all you’ve done to get me interested in sausage making.
jbarrone I use my Rec Tec 680 with a lowest temp of 180 all the time for sausage. I put mine on the second rack & they turn out great. 
Jonathon The sausage was for Easter family dinner that didn’t happen because too many people were sick. The bottom round was sliced deli style & packaged for future French dip & roast beef sammies.
Joe Hell , I’ve been craving a burger too. Think I’ll grind up one of the 5 tri tips sitting in the fridge waiting to be vac sealed. Way to go on your weight loss. I retired from truck driving in 2011 at 230lbs & now I’m down to 173.
Jonathon that is exactly what I do on my Rec Tec 680 when I’m smoking cured sausages. I was getting more smoke than I wanted so I pulled out my stock pot & started finishing in 160 degree water bath after about 3 hours in the smoker.
