Nothing is going on the grill. Not that we don’t have barbecue scattered around the complex but I don’t use them. What am I cooking? Well I made potato salad and I have some hamburger to make myself like a patty melt if I want it. And then I have pork chops and the rest of my bacon jam and I have sweet potatoes because I like them. And then I have broccoli and carrots for veggies and salad scattered around so it’s just eating another day.
edit - and to be honest, I did this during the great Vegan Meh discussion of 2025. It didn’t feel appropriate to drop that bone in ribeye in the middle of a plant based diet discussion I did sous vide it and then seared it in a smoking hot cast iron skillet
Going to a friend’s house on Saturday. He has a traeger so he’s doing a brisket and pulled pork. His brisket is stuff of legend. His brother and sister-in-law are visiting from The Philippines. I’m sure she’s making Pancit which is also stuff of legend and she never makes a small amount. I’m bringing my own tupperware! I’ve been requested to make my Elote off the Cob corn dish.
@capnjb@jouest pancit is a fillipino stir fried rice noodle dish. The version I’ve had has slivers of pork, carrot celery and onion.
Elote, Mexican street corn. Typically served on the cob, roasted and slathered with mayonnaise, chili powder cojita cheese and splash of lime juice. My version uses frozen fire roasted whole kernel corn.
Maybe ribs, if the weather cooperates. I don’t rub or sauce them, I just have lots of pecan wood in the center between the charcoal baskets so that they get well and truly smoked. It works wonders. Nobody every bothers with BBQ sauce with these.
@werehatrack I’d do a chunk of brisket if I was feeling better; two to three hours on the grill to get well smoked, and then overnight in the oven where I don’t have to keep stoking it while it gets finished.
@werehatrack That’s the way I do it. My offset smoker is all wood burning so after it’s been on the smoke for a few hours, I wrap it and let it finish in a 250 degree oven. And then I fall on my face on the couch and smell like a campfire the rest of the day
Nothing is going on the grill. Not that we don’t have barbecue scattered around the complex but I don’t use them. What am I cooking? Well I made potato salad and I have some hamburger to make myself like a patty melt if I want it. And then I have pork chops and the rest of my bacon jam and I have sweet potatoes because I like them. And then I have broccoli and carrots for veggies and salad scattered around so it’s just eating another day.
@Cerridwyn well this sounds legit
Cowboy steak. Banana for scale.
edit - and to be honest, I did this during the great Vegan Meh discussion of 2025. It didn’t feel appropriate to drop that bone in ribeye in the middle of a plant based diet discussion
I did sous vide it and then seared it in a smoking hot cast iron skillet 
And last thing on the smoker was an all day pork shoulder.
And while I am a meatatarian, I am currently making a leek and potato soup 
@capnjb it’s not cruel to animals if you use only genuine cowboy
@jouest Do you know who you’re talking to
![enter image description here][1]
edit- and this was my daughter umping one of her first games. She plays catcher so had all the gear
[1]:
@capnjb Meatatarian. I can identify with that!
Going to a friend’s house on Saturday. He has a traeger so he’s doing a brisket and pulled pork. His brisket is stuff of legend. His brother and sister-in-law are visiting from The Philippines. I’m sure she’s making Pancit which is also stuff of legend and she never makes a small amount. I’m bringing my own tupperware! I’ve been requested to make my Elote off the Cob corn dish.
@ironcheftoni Bonus if they bring Lumpia!
And Elote is magical 
@capnjb @ironcheftoni I don’t know what these things are but I can tell I’m missing out.
@capnjb @jouest pancit is a fillipino stir fried rice noodle dish. The version I’ve had has slivers of pork, carrot celery and onion.
Elote, Mexican street corn. Typically served on the cob, roasted and slathered with mayonnaise, chili powder cojita cheese and splash of lime juice. My version uses frozen fire roasted whole kernel corn.
@capnjb @ironcheftoni @jouest Here in Dallas they use crema instead of mayo. I love it!
@capnjb @jouest @Tadlem43 I’m in DFW too. I’m not fond of crema but Duke’s mayonnaise works great.
We are smoking a pork butt, making ribs, burgers, hot dogs and brats.
@tinamarie1974 well that’s not a small amount of stuff
@jouest sicilian household, it is required to prepare 10x more than necessary. And if you leave hungry, well thats your fault.
@jouest @tinamarie1974 Lots of great leftovers!
Teriyaki pork ribs. It’s just the two of us, So we don’t bother doing a bunch of different stuff.
@Pony ribs are an art though
Maybe ribs, if the weather cooperates. I don’t rub or sauce them, I just have lots of pecan wood in the center between the charcoal baskets so that they get well and truly smoked. It works wonders. Nobody every bothers with BBQ sauce with these.
@werehatrack I’d do a chunk of brisket if I was feeling better; two to three hours on the grill to get well smoked, and then overnight in the oven where I don’t have to keep stoking it while it gets finished.
@werehatrack That’s the way I do it. My offset smoker is all wood burning so after it’s been on the smoke for a few hours, I wrap it and let it finish in a 250 degree oven. And then I fall on my face on the couch and smell like a campfire the rest of the day
@werehatrack that’s a high standard
Tritip (over red oak on a Santa Maria style grill), fresh caught salmon and teriyaki (gluten free) chicken (on the regular propane grill.)
@ketchupqueen username relevant?
@jouest not for this actually lol
@ketchupqueen whew
Pizza, technically
@pakopako ooh. throw some grilled watermelon on top.