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Inspired by @tekobo, African dinner. Suya pepper beef and jollof rice. Gorgeous day, so i ate dinner outside on the deck.

I have been meaning to try this cut for a while. It's part of the shoulder where Flat Iron steaks are cut from. It's similar to a brisket but much more manageable for 2 people at 5 lbs and quite a bit less expensive per pound. I cut two steaks off the end and smoked the rest on coco + post oak. Just salt & pepper rub. I heard it can have an even more beefy flavor compared to brisket being from a working muscle. I would have to agree with this one. Porter Road doesn't disappoint. There is connective tissue that separates the top fat-cap layer from the bottom. The top is fattier like a brisket point and the bottom is more like the flat. Top melts in your mouth.

Two pork tenderloins, one marinated in Peri Peri and dusted with a sweet rub, the other with Head Country rub, sweet chilli sauced, with cheddar cheese and jalepeno slices. Roasted carrrots, cauliflower, mashed & acorn squash and fresh chives popping out from the garden. A Sunday sit down dinner, additionally a Strawberry Reisling that couldn't make the picture, yum.

I live in Iowa, where the pigs outnumber the people 7 to 1. I buy local. I have tried Porter Rd pork, but usually just the odd cuts, like bavette.

Last year I bought a salt block and never used it. All winter long I’ve been looking at it and I decided to try it today with my fish infatuation and made Red Snapper with Pipian Sauce. The recipe is coastal Mexican so my wife made delicious TexMex Coleslaw to pair with it. Whoa, delicious! Sent from my iPad using Tapatalk

I like the look of that dinner, tasty.👍👍

Looks great !!!!!

@tony b Let us know how it goes. I am told it transitions quick at the end, meaning it can go from sliceable to shreddable fast. I was planning to make some burnt ends but it finished late and went into a sous vide rest over night. It didn't look quite firm enough the next day for burnt ends. Where do you get your pork? I think Porter Road is tough to beat, but they're sometimes out of stock on ribs, especially ahead of holidays.

👍👍 Porter Road is my "go to" for most of my beef. I'll look into this cut for my next order.

Got a short break in the weather last night. Threw a steak on with some asparagus. Plated with a 2x baked spuds, shrooms and a salad. Everyday Cab.