Shuley

Most of the challenges thus far have brought something to mind that i have been meaning to cook and get me excited about it again....i just dont think thats going to happen here lol. And im actually not even anti tofu!

Interesting...im debating if i want to participate in this challenge or not. Seems like some people are having good results. Sent from my LG-D855 using Tapatalk

That saucelooks luscious. Ineed to try that egg yolk move. Sent from my LG-D855 using Tapatalk

Let us know how it goes. I had never heard of a bone in brisket before!

Sounds like a great day.

That looks like a fabulous meal. I think that pork looks just right for my liking on the grill (no pink but still very moist)and those carrots look phenomenal.

Looks so tasty.

Define processed meat?

Thank you very much

Yeah.... I loved the chimichuri...actually more than the few times I had it in restaurants. In thinking next time I will make a big batch and freeze it. It was a lot of work but so so so good.

Thank you miss Mackenzie! That means a lot coming from you!

Thank you! I will actually be sad when the challenges are over. They have really been the motivation for me to try new things and share them with loved ones....I'm usually the type to play it safe when cooking for others.

Thank you very much!

Thank you for your kind words. I guess because I got into these challenges so late I'm not really done with the challenges， I just wasn't in a “steak-ish” mood. Glad it pushed me to do this though.

That is some beautiful meat.

Argentine inspired dinner. To be honest， I wasn't looking forward to a red meat challenge entry...just wasn't in the mood. And then I remembered having chimichuri a while back and thinking how I needed to try that at home. Started looking into Argentine cuisine and made a plan. Once again， I'm so glass challenge for me to do something new and the results were stellar. My husband told me he was in love with this dinner. There is the back story，now on to the cook. The day before the cook I set about making the chimichuri sauce. I found a recipie from the splendid table that looked consistent with several other recipies that I perused， so I decided to use that one. assembled ingredients， the boiled the water and added the pepper flakes and salt.then chopped up the remaining ingredientsmixed in the pepper mixture after it has cooled.put it in the fridge overnight. Then what to go with my chimichuri and flank steak? Argentine empanadas of course! In my searching I came across a noticable trend of ground beef- green olive， hard boiled egg， and raisin filling. I was intrigued. First I got together my ingredients for the dough. For those wondering- the p on the egg is because I use pasturized eggs (especially when I want to cook with my young sons).cut the butter in tiny cubes. Then mixed together. then added the liquid and kneeded. The recipie I was basing this on called for far too much liquid， but luckily I was able to adjust and save the dough.onwards To the filling! I cooked up the onion until translucent added the garlic， then added the ground beef a bit later. while that was cooking，I chopped up the rest of the ingredients. After the meat had cooled a bit I mixed it all together and this started smelling REALLY good.then I started working on the dough.rolled put and cut into circles.I Started filling and sealing...this definitely got easier as I worked with them.brushed them all with some egg. The chimichuri had meanwhile gone on the steaks and been tossed to coat. it was marinating for about 2 hours. The recipie for steak with chimichuri that I saw was over a kind of potato pancake that was made with slices. Well I didn't want to make a lot of those and was having company so I decided to make a layered sliced potato dish.got my ingredients.Started prepping.then layering. I repeated for several layers and then.into koko Kamado. 40 minutes later...on went the empanadas. they took about 20 minutes until they were golden brown.Luckily， getting it up to like 500 degrees only took a couple minutes. Then on went the flank steaks.flipped After a little over 3 minutes. 3 minutes more and wow these smell good. Slight rest， and a prayer that I didn't over cook them and....OMG good First Off， I had never cooked flank steak before and it was amazingly delicious， I felt like it was very tender (not expecting that because I had read that was an issue) and very very juicy. The chimichuri was fantastic and just made this fabulous. My kids， and my nieces are so much of this meat it wasn't even funny. The kept asking for seconds and thirds! The empanadas were so good too. Awesome crust and the filling was meaty and salty and sweet. And the potatoes were perfect for soaking up all of the delicious meat juices and chimichuri. Thank you Kamado Guru challenge! I love the things I try because of you!

Cool take on brisket

Sweet looking set up!

Now that is a great looking baked pasta!

I'll be eating at Franklin bbq in a few days.... You helped to add to my excitement!!!

That is an insane number of ribs.

I love the idea of this experiment!

Nice

So I was going to make a double batch of baked ziti because the last time I made it we cleared out the single batch and I wanted leftovers. Well， the store was out of ziti so I got some rigatoni. And we had some pepperoni because I wanted to make pizza this week....but with soccer practice I just didn't have enough time. As a result， I made a baked pizza pasta with pepperoni layered in and on top. This was the result. Pretty good. P.S. not bbqing this weekend feels like it is killing me lol. I am comforting myself knowing I'll be tasting Aaron Franklin's bbq in less than 2 weeks.

That looks super tasty! Gotta love the variety of flavors.