I cooked some'en:Shrimp w/Linguini & short ribs

Quite a few pics so if your computers slow this may take a spell. Actually several meals hear. Monday I had my riding buddy and his wife over for supper with us.
The raw's for beef short ribs were simple:


Coat the fat cap of the ribs with some DP's Raising the Stakes and put on the Egg at 325 indirect for 0ne hour.


Remove and foil with a little Honey Brown for another 30 min.




After 30 min. unfoil and place back on the grill dusting the sides of the ribs with DP's Redeye Express for another 15 min.




Up next in the small was Upside down cake. Recipe from Lake Conroe Egger's wife.
Cast Iron Skillet Pineapple Upside Down Cake

Ingredients:


● 1/2 cup butter
● 1 1/2 cup brown sugar
● 1/2 cup pecans, chopped
● 1 fresh pineapple, peeled, cored,eyes removed, and sliced
● 1 pkg butter recipe cake mix
● 1/2 cup butter, melted
● 2/3 cup water
● 3 whole eggs

Directions:

Melt 1/2 c. butter in 10-inch cast iron skillet (a deep one is best). Add brown sugar and stir until sugar is dissolved. Add chopped pecans to mixture just before taking off fire.

Set skillet off heat and then add prepared pineapple. Slice pineapple into rings. (I chop a couple rings into pieces for added pineapple between the slices in bottom of skillet.) Arrange pineapple on top of brown sugar mixture. Maraschino cherries may be placed around at this time.

Prepare cake mix as directed on box. If there is juice from pineapple, that can be used instead of the water to make the 2/3 c. of liquid. Add remaining butter, eggs, and liquid to cake mix stir until thoroughly beaten. Pour on top of pineapple mixture.

Place in green egg indirect at 350 degrees. No lid on skillet. Check every 20 minutes and rotate to ensure even cooking.
Bake time is about 1 hour but check with wooden toothpick for doneness. Let cake cool for at least 10 minutes. Run knife around cake to loosen from sides of skillet. Invert onto serving plate.





Next Shrimps w/Linguini. The raws:


Recipe was from Tyler Florence:
Ingredients

* 1 pound linguini
* 4 tablespoons butter
* 4 tablespoons extra virgin olive oil, plus more for drizzling
* 1 large shallot, finely diced
* 5 cloves garlic, sliced
* Pinch red pepper flakes, optional
* 20 large shrimp, about 1 pound, peeled and deveined, tail on
* Kosher salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1 lemon, juiced
* 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.



Added a little bacon. Bacon makes everything better.






While I was cooking Auron made sure "Sis" didn't steal anything! :laugh:






Our friends brought a bag of peppers over from her Dad's.


Last night put some kraut on the Small for about 30 min. at 300.


Doreen did up some dogs and sausage on the Chemenia. Auron wants to know where his is.




Some of those peppers finishing it up.