daninpd

The Silent "M".

Welcome to the forum. You are south of me and funny year we are having with temperatures north and south.

Nice looking summer supper.

Hey, @CheeseMcGee, you'll see a post in a few days of a 4th of July cook with pork tenderloin, fresh pineapple and frozen cherries, kebab style. Duly attributed. Thanks for the idea.

"You have reached out to touch the sun." I get the feeling that once was enough for any sun touching. There was a local restaurant that used to serve an incredible Mushu Tofu, it is now closed (aren't they all). Thanks for convincing me not to try that.

Compliment your neighbor on his exterior and interior color choices. That's a beautiful car.

Good looking Thai Beef Salad: looks like the real deal in Bangkok.

A couple of pictures there looked like KK was cheating- that looks like real chili. I think you need to lie to your family more and don't telegraph your punches. "Here's your favorite chilimac, guys". It looks like the real thing to me.

Good looking plate. And baking your own bread to make crostini? That's a big "Thumbs Up".

Ow, you just made me rethink my challenge entry. I could have used my bacon jerky and Carnation milk and pasta shelf Parmesan to do a Carbonara. Yours looks better than mine would have. You might want to do a new cook and a challenge entry.

Very nice looking cook with 3 very different recipes. I will definitely be try your kabobs- probably not with Spam, though.

I was going to call this "Covid Baked Beans", but my wife said that would be less appetizing (she's always accusing me of trying to put the "fun" back in "dysfunctional"). I followed my usual recipe for baked beans, which is to say there isn't one. I presoaked the beans for a day, rinsed them, added a package of fried onions for my aromatic element and cooked them about 1-1/2 hours on the Joe at 300 until almost tender. Added molasses, dry mustard, salt, brown sugar and a package of Bacon Jerky and cooked, covered, overnight on the Joe at 230 and then uncovered them while I was bringing the Joe up to baking temp to form a crust. I made up a batch of New Orleans Black Muffins (https://www.bigoven.com/recipe/new-orleans-black-muffins/115521 ) using 1 small can of Carnation Milk in place of the 1/4 cup fresh. When I was a kid my Mom often made baked beans on Saturday night and served them with B&M canned brown bread, sliced, buttered and toasted. The black muffins are a good substitute and make a great breakfast bread when split buttered and toasted. That was a pretty good batch of baked beans and didn't strain my imagination too much to meet the standards of 'Nothing Fresh, Nothing Frozen". Oh, and I used Ghee instead of fresh butter on the muffins, it sits right next to Crisco at my Wally World.

Looking at the bubble in you level you have some serious drainage going on. That being said, can you place a golf ball on the ground where you want to put your Joe without it rolling away? If so, your Joe won't roll away either and the caster locks on it are strong. Leveling for cooking probably won't be a big consideration, you will figure out pretty quickly where to put your drip pan, especially if smoking a big turkey.

You haven't mentioned times and temps you are thinking about. You can sous vide ribs and then "tighten them up" in smoke at moderate heat (350) or you can sous vide ribs at a time and temp that you can barely pick up a bone without it being bare. Don't go nuts experimenting for a "last minute meal".