Ron5850

Never thought of putting a steak on my joetisserie. That steak truly looks marvelous. Got to love that joetisserie.

That stuffing definitely sounds like a perfect match with the beef. Love the olives, sun dried tomatoes and cheeses. Very nicely done. I always enjoy seeing your Cooks.

Very nice looking steak. Perfectly done from the outside to the center.

I've never used a sous vide. It really looks like it did a wonderful job. That steak looks so tender and juicy. And nice pan sear on the outside of the steak.

Perfectly done. Wonderful entry.

Very Tasty looking

Nice Buffet of ribs

Looks wonderful. Lovings these bread cooks Rob!

Beautiful looking steaks.

Btw good luck on the diet Glen. Remember, unfortunately scotch has calories.

I'm all in on this dish. Looks and sounds excellent.

Rob that's a beautiful looking loaf of that bread. The outside looks nice and crisp while the inside is soft. I'm going to have to go out and get a proofing basket and give this a try.

That's exactly what my teenage son did. And he was looking for number two.

I started out with four bone in double cut pork chops. Slit the side of the pork chop to make a pocket. In a cast iron pan with hot olive oil I rendered down some shallots, celery and honeycrisp apples. Once all that was softened I added chicken broth and stuffing mixture to the pan. Then it was placed in the pork chop. The chops were coated with olive oil and John Henry's pecan rub. Cooked indirect on the kamado at 375°F for approximately 30 minutes. Once the internal temperature hit 140°F removed and rested for about 5 minutes. The meat came out nice and moist. The flavor was excellent on the meat as well. I only felt that the stuffing could have been a little more sweeter. Next time maybe I'll add some more apples, apple sauce or sugar to the stuffing.

That a dish I can bring to work to make my co-workers jealous.