Show us what your cooking - Quarantine style!

[mike1910]

Jeremy,
That looks amazing! Fried chicken/fried chicken sandwiches are my guilty pleasure and I’d love to try that. Thanks for sharing!

[dcbt]

Chicken, steak, and shrimp skewers last night.

[mike1910]

Bryce- that looks delicious! You guys are putting my leftover takeout pizza to shame 😂

Beef tenderloin headed into the #3 later today though

[tomd8]

Thank you for the kind words.
Hawkfan70 – Great looking burned ends.
Mike – Pulled pork looks nice and juicy and the side looks tasty.
Barfly – Spicy chicken sandwich is making my mouth water.
DCBT – Chicken, steak and shrimp looks delicious.  Looks like a small feast.

[HawkFan70]

Bryce - those skewers look delicious.  Happy Easter everyone!

[mike1910]

Picked up an 8lb beef tenderloin. Cut 9 filets for steaks and smoked the remaining loin to rare and reversed sear to a medium rare. Turned out pretty good

[dcbt]

Double-smoked ham tonight.  First time I've done this but it's going into the queue for repeat.  Crazy good.  Got a pre-smoked, pre-sliced 3lb ham from Amazon Fresh, added rub, smoked to 125, then added a glaze (brown sugar, honey, pineapple juice, dijon), then pulled at 135.  I intended to glaze at 140 and pull at 145 but the wife was done with the inside parts so I was in hurry-up mode.  I wouldn't change a thing, though! 

[dcbt]

Picked up an 8lb beef tenderloin. Cut 9 filets for steaks and smoked the remaining loin to rare and reversed sear to a medium rare. Turned out pretty good

That's a huge tenderloin!  I do this for Christmas every year, usually a couple 2.5 pounders, though (prime center cuts).  Always a big hit.  Similar technique, I smoke to rare (120), then reverse sear for medium rare. 

[dcbt]

Bryce - those skewers look delicious.  Happy Easter everyone!

Thanks.  Yea, it's our go to for guests (esp. first time guests), but it's been so long since we've had guests we did it for ourselves last night.  Definitely restaurant-quality if the feedback we get is to be believed.  Marinade recipe handed from friends of my parents 40+ years ago.

[barelfly]

Bryce - the ham and skewers look wonderful! Dang! That’s some good stuff!

Mike - that tenderloin looks wonderful! Such great flavor with the smoke and then sear! You guys are killing it!!!

Tonight, I made skirt steak with mojo de ajo and a salsa arrerria. Love this recipe, great char on the skirt steak and that’s complimented with some garlic and a little sweetness from the orange juice. The charred onion is wonderful as well!

[mike1910]

Jeremy- that looks delicious! When I visit my sister in AZ my brother in law makes a similar recipe. Yours looks amazing and I need to try that!

[mike1910]

Smashburgers on the Blackstone. Did up some onions and mushrooms, and you gotta toast the bun on the flat top!

[barelfly]

Smashburgers!!!!!! With shrooms to boot!

Outstanding cook!!!

[NDKoze]

Smashburgers on the Blackstone. Did up some onions and mushrooms, and you gotta toast the bun on the flat top!

This is definitely on my to-do list this summer out at the lake where I have my flat top. I have a camp chef that I have had for over ten years that still does the job. I would love to upgrade to a bigger one some day.

I tried making these on my table top home griddle and they turned out really well, but what a mess inside. Using the outdoor griddle will work way better I think.

[mike1910]

One of the things I love most about the Blackstone is the ease of cleanup. It’s been a game changer at our house!