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**58limited** · August 22, 2021, 08:13 PM

Jim White 's Posole Verde recipe

**Ernest** · August 22, 2021, 09:15 PM

Barbacoa tacos

**Ernest** · August 22, 2021, 11:46 PM

There comes a time when a man has to do something foolish...... With SPAM.

**Elton's BBQ** · August 23, 2021, 04:09 AM

Beercan chicken yesterday..

**Old Glory** · August 23, 2021, 06:25 AM

Needed a Rib Rack up at camp. Hit a few local stores but no one had one. Had to MacGyver something with skewers.

**Spinaker** · August 23, 2021, 10:20 AM

Wing Night. Fired up the RV Works Fryer and threw on some Bachan's Japanese Wing Sauce. That stuff is dang good.

**radshop** · August 23, 2021, 11:02 AM

This from Saturday - the plan was get the brisket started early to be ready by 5. Then life intervened. Not only did I get a late start, I knew I couldn't babysit the LSG and feed it logs all day.

So I adapted. I separated the point and flat to cook faster. And fortunately I had a full bag of FOGO Super Premium - so I filled the LSG charcoal basket with the biggest chunks plus some peach and guava sticks from last year's pruning.

Got the brisket on by 9 a.m. and pulled it to rest at 4 p.m. I had to reload the basket about 1/3 full when it burned down early afternoon, but other than that the Fireboard showed absolute steady 285 the whole day with the vent open about an inch.

All's well that ends well.

**Richard Chrz** · August 23, 2021, 02:36 PM

Cooking lot's of ribs still, working on my rub formula. Here is a rack I did over the weekend, and the full rack photo was one sent to me by a friend who picked one up from me over the weekend.

**jfmorris** · August 23, 2021, 03:08 PM

Well, yesterday we were feeding my daughter and her husband for dinner, and it felt like a good time to break out the good ole Weber rotisserie! No grease fire worries with charcoal grills, and I love being able to cook some veggies in a drip pan under the chicken. Also baked some bread to go with it... I wasn't happy with the crumb of the bread, and didn't want to be judged for it, so no plated pictures...

The thing I love about the Weber kettle rotisserie is that you have SO much space, there is no worry about even trussing something like a 4 pound chicken. Just let the legs and wings fly free!

**Jim White** · August 23, 2021, 06:25 PM

Still having fun with my new Anova Sous Vide setup. Ran some bone-in, skin-on chicken thighs at 165 for four hours. They got a little salt and some Flatiron Pepper Dark and Smoky Rub. (That stuff is wonderful and with no salt or sugar in it, it seems perfect for SV!) Chilled and held overnight. Got some nice broth for using after diluting, microwaving and filtering the purge.

I knew I wanted to do a red curry. But I couldn't decide whether I wanted Indian flavor or Thai. So I kind of fused them. It turned out much better than I deserved for throwing just about everything I could think of in there. The chicken was the most tender I've ever eaten.

PS I had a little of that yummy broth left over. I put it in the fridge. I started to get a piece of tape and label it, but I decided "Thigh Purge" would just look too wrong. It's unlabeled...

**CobbBBQ** · August 23, 2021, 06:52 PM

Pork chops brined for one hour; painted with Carolina Gold sauce.

Attached Files

**troymeister** · August 23, 2021, 07:47 PM

A Monday Night Quick RagÃ¹. Of course with freshly picked Tomatoes and Cukes.

**ecowper** · August 23, 2021, 09:06 PM

Smoked a chicken breast and cooked 4 brats. The brats are from Vandal Meats in Moscow, Idaho. Vandal Meats is part of the Ag program at University of Idaho. If you ever happen to be in Pullman, WA or Moscow, ID, or have a friend near there, I highly recommend the brats, for sure!

**Dr. Pepper** · August 24, 2021, 12:14 PM

Hamburgers last night (with grilled Jimmy Nardello and 'Fooled You' Jalapeños). Blue cheese, caramelized onions, garden tomatoes, iceberg lettuce, fresh sweet onion slices. My wife uses ketchup, but being from Chicago, I only use mayo and dijon mustard.

We tried Kenji Lopez-Alt's recent NYT technique on grilling thin burgers.

nytimes.com

https://www.nytimes.com/2021/07/19/dining/better-burger-recipe.html

The 6" burgers really did shrink down to fit the buns! Worked well.
ps, I like my burgers open faced, so that more meat hits my taste buds. Or at least, that's what I tell myself?

Golden Hour light doesn't hurt.

**TWBarbecue** · August 24, 2021, 12:24 PM

Cheshire Pork St. Louis Cut Ribs! Had the pleasure of meeting PitMaster Heath Riles and cooking the slab of ribs he prepped and seasoned. Went with an unwrapped Memphis-style dry rib and it turned out fantastic!

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