calldoctoday thank you.

Joe Hell thank you.

Started the day out with baking some sourdough.

erich52 you just about got it. Check out Malcom Reed on YouTube. He does an eye of round, this is bottom round, & you’ll see essentially what I did on my Rec Tec 680. Freezes great for sous vide warming & another dinner down the road.

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.

garden nut here’s the site at King Arthur Flour where I got the ciabatta idea. https://www.kingarthurflour.com/recipes/chewy-italian-rolls-recipe

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.

Clayton what Jonathon said works for me.

Tex_77 I think I just expected more due to all the effort involved coating that rascal with 3 sticks of herbed butter & not having the whole family here due to self quarantine. 225 degrees to I.T. of 130, rest while cranking up the Rec Tec to 400 then took it up to 140.

Last nights dinner could’ve been a little better, but it was the 1st time for me coating a prime rib with herbed butter. It’s all a learning curve, right?

Tex_77 Cowboy Kent Rollins on YouTube did 3 flavors of deviled eggs video the other day.

PapaSop I made corned beef hash with the leftovers from St. Patrick’s day for a breakfast for dinner. I’ve been known to use leftover pulled pork to make hash too.

Jonathon I’ll get it together for you tomorrow. The wine’s starting to kick in & I don’t want to screw it up. Are you talking about just the sauce or the stroganoff which uses some of the pasta water too?

Tonight’s quarantine dinner is stroganoff made from leftover tri tip with homemade noodles.

Tonight’s dinner of 24 hour brined chicken thighs, grilled sweet potatoes, white rice with raspberry chipotle dipping sauce was killer.

Tex_77 pellets, wood splits, lump charcoal, & propane are the fuels I use for my outdoor cooking. I know I can get everything put the propane on line.

I’m glad I usually over cook, have a vacuum sealing system, & have both a full fridge & freezer in the garage. Give me 10# of dried beans & with the 25# of rice we’ve got we should be able to last over 6 months. Just have to worry about fuel for the outdoor cooking tools.

Tonight’s quarantine meal of corned beef & cabbage bake done on the Rec Tec 680 turned out great.

Joe Hell Thank you. It was very tasty. Got the idea from Americas Test Kitchen video but I did it with fire & a rotisserie & done in 2 1/2 hrs.