Retired truck driver/certified crane operator native to Nor Cal.
I've been a BBQ enthusiast for 50+ years who discovered how satisfying sausage making is 2 years ago.
Tonight’s dinner to cheer on the 49ers super bowl victory is complete.
St Louis style ribs glazed with a homemade raspberry chipotle glaze, bollywood style sweet potatoes and pineapple coated with cinnamon toast blend.
All done on the Rec Tec WyldSide.
Tonight’s quarantine dinner is stroganoff made from leftover tri tip with homemade noodles.
Stuffed pork loin Tuscan style was last nights dinner fare.
I didn’t have any prosciutto so I used some homemade bacon as a substitute.
Garlic, fresh rosemary & lemon zest were heated in 1/3 cup of EVOO then strained, added to cubed bacon in the food processor & ground into a paste.
The olive oil was reserved & the juice of a lemon that was grilled was add to make a vinaigrette for the roast.
2 1/2 hrs later We were feasting.
!
tuscan pork loin 3.15.20.3.gif 
Tonight’s dinner is French dip sammies from our 680 on homemade rolls, potato salad the wife whipped up & a loaf Portuguese sweet bread I made today.
Started the day out with baking some sourdough.
Haven’t had a N.Y. Strip I’ve liked, until tonight.
Set Rec Tec 680 to 225 & let “Sammy the red rocker” do his magic & take the steaks to 125 internal temp.
Rest the steaks while shrooms & garlic get tasty.
Hot cast iron skillet with avocado oil, Irish butter, garlic cloves, rosemary, thyme used for the basting & sear.
Such a beautiful day here in Nor Cal it’s time to put the WyldSide through the paces of making a tri tip dinner.
So my oldest son started a cooking throw down at the start of the lockdown. He tossed out pizza for a start, my response ciabatta rolls cooked on our Rec Tec 680. 
Jonathon I’m just waiting for my new sourdough starter that I made 4/20 to mature. This is the last loaf I made about 3 years ago.
Started the day out with baking some sourdough.
erich52 you just about got it. Check out Malcom Reed on YouTube. He does an eye of round, this is bottom round, & you’ll see essentially what I did on my Rec Tec 680. Freezes great for sous vide warming & another dinner down the road.
Tonight’s dinner is French dip sammies from our 680 on homemade rolls, potato salad the wife whipped up & a loaf Portuguese sweet bread I made today.
garden nut here’s the site at King Arthur Flour where I got the ciabatta idea. https://www.kingarthurflour.com/recipes/chewy-italian-rolls-recipe
Jonathon I’m just waiting for my new sourdough starter that I made 4/20 to mature. This is the last loaf I made about 3 years ago.
So my oldest son started a cooking throw down at the start of the lockdown. He tossed out pizza for a start, my response ciabatta rolls cooked on our Rec Tec 680.
Clayton what Jonathon said works for me.
Tex_77 I think I just expected more due to all the effort involved coating that rascal with 3 sticks of herbed butter & not having the whole family here due to self quarantine. 225 degrees to I.T. of 130, rest while cranking up the Rec Tec to 400 then took it up to 140.
