What’s Cook’n Wednesday

[Get’n Smokey]

Y’all cooking tonight?

Shrimp/Crab Stuffed Flounder w/Stuffed Bellas, cilantro rice and asparagus over here this evening.

Got a couple yellowfin steaks to throw on if I feel like it and we have some snapper to eat up from last season so that might go down too.

June 1st is the opener so gotta make room :biggrin1:

 

[jbounds286]

flank steak fried rice a la Weissman!

 

[Maylar]

Not cooking... Pizza at my favorite watering hole.

 

[Stingerhook]

Leftovers.

 

[4ever3]

A ribeye!

 

[Gnarlbecue]

Tri tip science experiment.

I have one dry brining in my normal SPOGOS

I have one "dry aging" in Koji

One with mushroom powder

All 3 have the SPOGOS

All 3 will be reverse seared, smoked at 225-250 before being pulled and rested with Carne Crosta and then seared for a crust.

I'm on the never ending quest to overcomplicate the simplest cooks and add complexity wherever possible.

 

[Get’n Smokey]

A ribeye!

Sounds like a throwdown entry in the works…. :clap:

 

[Get’n Smokey]

:fish2:

 

[4ever3]

Sounds like a throwdown entry in the works…. :clap:

Na, no pics.

Just a cook and eat!

 

[SMOKE FREAK]

I put 3 bottom round roasts in the dry cure for a 12 day rest.

After that I heated a can of nacho cheese and dipped chips with my daughter.

 

[Get’n Smokey]

:yo:

 

[WilliamKY]

Quesadillas on the Weber griddle. I've used the griddle a bunch and been meaning to post a cook. For now let's just say I absolutely love it.

 

[Big George's BBQ]

Y’all cooking tonight?

Shrimp/Crab Stuffed Flounder w/Stuffed Bellas, cilantro rice and asparagus over here this evening.

Got a couple yellowfin steaks to throw on if I feel like it and we have some snapper to eat up from last season so that might go down too.

June 1st is the opener so gotta make room :biggrin1:

Man I would be all over that
We are having boxed Butternut Squash Soup with a slice of rye bread

 

[thirdeye]

I'm on the wind down from some beef ribs, and pork belly burnt ends. Tonight we're having burgers.