The Traeger makes that part too easy.  Going to double down on all the smoked meat this week and prepped a pork shoulder to cook while teleworking tomorrow. 

Fax on!

Reverse seared Wagyu coulotte steak and taters. Salad not pictured.

 

Perfectly cooked, I might add.

Making my Dad's Texas chili recipe.

1 med. onion diced.

1 Red bell pepper diced

1 Anaheim pepper diced

2 jalapeños diced

2 lbs. beef stew meat

1 lb. pork stew meat

1 lb. good quality chorizo 

16 oz. tomato sauce 

14 oz. diced tomato, fire roasted

3 cups water

Spices (secret)

A little masa slurry

Top with crumbled queso fresca

Try adding a little coffee to the recipe and let me know what you think.

Decided to use the new air fryer as God intended - donuts.

Liberal extra glaze applied, hence messiness.  The first few looked pretty standard but were consumed quickly.

Reverse seared sirloin

Last night I made Detroit style pizza and plan to do it again soon!

Last night I ate Detroit style pizza and plan to do it again soon. 

I recommend Sangiovese and plan to do it again soon.

I'm cooking what I call Redneck Casserole. 

1 box of Stovetop Stuffing, cooked as directed on box, then formed into a pyramid mound in a medium sized pot. Today I'm using pork chops, but chicken thighs also work well. I pre-fry the pork chops for a few minutes to get them browned on both sides, then place the four cops on the sides of the stuffing pyramid. Next open a can of cream of celery soup, mix in a bowl with equal parts milk. Pour soup/sauce all over the pork chops and stuffing and throw it in a preheated 350 degree oven for about 20 minutes, uncovered. Eat.

I forgot to take prep pics, but will add finished pic when done.

No pics but yesterday was a serious day of Traegering. Got up at 5:40 to put the ~5lb pork shoulder on at 200F to let it cook very low and slow while I took Lily to a basketball tournament.  Came home before noon, checked, things were progressing nicely so helped the neighbor haul/chop wood for 2-1/2 hours (he's got two kids under 2...) at which point the shoulder had hit 165 so I wrapped with some apple juice and let it go again.  At 5:30 I pulled the shoulder at just over 200F and put it in the cooler to rest while I used the seriously pre-heated Traeger to reverse sear some Fillet Mignon for Andrew's 10th birthday (let that set in...).  That went for around 45min till it hit 125 and which point I wrapped and let it sit in the T on the "keep warm" setting to let me catch up with cooking steak fries in the skillet and to get the gas Webber good and hot.  Seared the steaks for 2min each side flipping until internal temp reached 155F.  Pulled and let rest for 10min while arranging the rest of dinner. Sliced and served and it was, by my estimation, the best job I've ever done cooking steak.  It was moist and tender and needed nothing other than the salt/pepper that I rubbed it with prior to cooking. 

 

Andrew is 10? 

What happened to the Boston Butt?

14 minutes ago, Voltron said:

Andrew is 10? 

What happened to the Boston Butt?

Yes and it was dinner for tonight and tomorrow so that nights of sportball would be less stressful.

Always a simple favorite of my family. Potatoes, onions and sausage.

red beans

Wanna split meals? That looks mighty tasty. 

We have different tastes, seeing beans just... there is so unappealing for me. I know it tastes great, but the visual aspect puts me off.

^ I'm glad you posted that. Till now, I thought it was just me. I like beans but pics of them cooking triggers my gag reflects. Weird. 

Sausage and cheese omelet.