Itchin4Fishin that is one great looking prime rib!!! Nicely done

We've got a 18lb USDA prime packer brisket on the smoker today. Just used a simple 50-50 salt & pepper rub. Cooking at 225 deg grill temp. Smoked for 3 hours with hickory chunks starting at 6:30am and now just started spritzing (hourly) with 50-50 apple sauce & apple cider vinegar. In a couple hours will pull and wrap the brisket in butcher paper then cook for another couple hours till we hit internal temp 200 - 205 degress and it feels done. Then in the faux cambo (cooler) with brisket wrapped in towels for an hour or so to let it rest.

Looking forward of course to hot brisket tonight followed in the next couple days by brisket tacos, salpicon with homemade chili sauce, and maybe we'll try Ropa Vieja.

My wife is also making Larb today which is one of our favorite dishes.

Made ravioli from scratch. Homemade bacon, oyster mushroom, three cheese, and ricotta filling. Went with a red sauce, but I would have loved to put this with a cream sauce but the wife is lactose intolerant, and that would put her over the edge.

Wow....Great Job! I have never attempted something like that, they look amazing.

Oh. My. God.

I made homemade pasta, including ravioli, a couple of times . . . like 25 years ago. I thought I was a freaking champion! (And I kinda was.)

I still have the tools, that would be a fun project once of these days!

That sounds like a challenge Steve. In the BBQ world they call that a "throw down" I see a Pasta throw down coming on if you have the skills.

Um, can i have some when you guys are done?

Haha, no throw down required. I'm not saying that I made the world's best pasta or anything, just that I felt like a champion for actually making it!

I had some friends over when I did it, I thought it was actually a fun social event. Everyone gets to make a little different ravioli, kind of like having a little pizza-making party!

I was just giving you crap, my hat's off to anyone who has the patience to do that.

I will say (again) that Wetpaperbags pasta looks amazing, he has some skills.

Picked up a very old Wagner Ware cast iron skillet on Sunday. Got it for Free at an estate sale. The sides were very heavily coated with baked on grease and stuff. I recently learned how to clean cast iron pans using Easy Off oven cleaner. And I will say it’s the way to go. So after a good re-seasoning. This morning I fried up this fine breakfast. And nothing stuck. BTW. That’s a blueberry pancake

That pan was a score!

Umm yeah you could say that.
Also in the free pile. A 10” drip drop style lid and A Griswold waffle iron. One ball socket is broke off. That makes this setup useless. But I’m sure I can sell it off for parts. I thinking about making a trivet out of the broken side if the waffle iron.

Screw the pan. I'm fixated on that breakfast!

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Mother In Law did T-day. I got to wing the re-enactment. Wife tries so hard to fix my fuck ups.

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A little late but for thanksgiving I did turkey wings in the air fryer my wife’s aunt gave me this bbq sauce that apparently is very big in the south.. welp it’s delicious. Dinner was fry bread smoked turkey legs and thighs deep fried deviled eggs.

Swordfish filets for lunch. Have had a surefire recipe been using for years.
- Pre-heat oven to 400 degrees
- Coat filets with olive oil, dill weed, and fennel seeds
- Heat cast iron skillet to high heat
- Sear filets for about 2 minutes on one side, flip, and place whole skillet in oven
- Cook for 10-12 minutes, depending on thickness, at 400 degrees
- Remove from oven and serve immediately

I've been cooking swordfish like this for years. Dependably turns out moist and perfectly tender.
Served ours with asparagus and everything drizzled by squeezing fresh cut lemon wedges.

We're starting to think about what to cook for Christmas dinner. Currently we're strongly leaning towards cooking Rosa di Parma which would be a first for us.