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Thanks everyone! Haha, still beans though :D We’ve been limiting our grocery store runs to every 2-3 weeks, and even though that’s mostly for fresh produce, it still puts a damper on the fresh stuff:(

What a beautiful meal, I mean simply perfect!!! For anyone that hasn’t considered sous vide, you’re really missing out. We’ve tried a few ways of finishing, but finishing ribeyes in a scorching hot cast iron pan with a big pat of butter on the side burner of the gasser wins for us!

Yeah, good point. I wasn’t paying attention when I ordered them with the SF and didn’t notice ‘til they arrived. I’m going to get some kingsford cherry; they’re 100%cherry (allegedly);)

Costco bacon wrapped pork tenderloins (a little saltier than I remember). Grillmaster pellets at 275 for about 55 minutes to an internal temp of 137.

They look awesome! Love those sweet chiles! Any thoughts on the cherry? We’ve got a bag waiting in the wings.

Everything looks awesome! We rarely do pork chops got the very reason @Rich G mentioned, so easy to overlook and dry them out. When we do, I watch over them and don’t walk away as I’m old school and only have an instant read thermometer :rolleyes:

Skewered:

Thanks everyone! There are two different flanken cuts we get. The thin ~1/4” with bones we do Korean style ribs with and these thick ~3/4” ones we get from Costco. The thick ones are great grilled whole and then sliced or sliced first, marinaded and skewered.

Beginning to feel like a bit of a one trick pony with all of our dishes looking the same but here’s some boneless flanken using pit boss competition pellets at 400 degrees to an internal temp of about 125. Big shout out to @Bruno for the many recommendations for Oakridge BBQ rubs! We did one in...

Glorious! We love smoked salmon too! Something else to try is thresher shark with a similar brine and then just cubed, skewered and grilled quickly. One of our favorites when we could more easily get thresher shark...

Curious too...

The vitamix is a great blender, but you should do some soul searching as to whether you really need that much blender. We have a vitamix and a cuisinart. The cuisinart will be more than enough for most. Except it won’t make hot soup:rolleyes:

Here’s me in the Dolomites (Italian Alps)o_O I’ll see if I can get one of me cookin’ something:cool:

Pretty sure we’ve got a two bone roast in the deep freeze too. Must be a thing... Looks awesome and we’ll take Dan’s servings of zucchini and garlic 😜

Damn you guys, I can see I clearly need to up my game. These are some really great lookin’ buns! Err, nevermind, jealous...

Oh man, we’ve never made poke, but it’s on the list. One way I used to prepare it (other than making sashimi right on the boat) was to take a large filet, they’re kind of triangular in profile, grill it over super high heat over charcoal for just a couple minutes per side then pull it off...

You should, It’s the perfect season for it :D

Thanks everyone! I used the Weber grillmaster blend, which is pretty much equal parts maple, hickory and cherry. I was planning on apple, but I figured I’d throw caution to the wind, let the chips fall where they may and use what was in the hopper :D

Wow, totally misread that. One of our favorites is 150g Caputo 00, 150g King Arthur whole wheat and 180g water, which is 60%. The whole wheat adds nice flavor and texture.

Got a little impatient...