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**dtresca** · December 10, 2021, 09:22 AM

Working from home on this cold day. Decided it was the perfect time to smoke some cheese!

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**Santamarina** · December 10, 2021, 11:21 AM

Made some smash burgers last night. Mine was topped with onion rings, bbq sauce, and Grillo pickles.

**smokin fool** · December 10, 2021, 11:56 AM

My son has a Xmas pot luck tomorrow night and asked if I’d smoke a coupla pork butts for pulled pork....hell yeah
Two of em in the 6-8lb range with my dry rub and a coupla shakes of Hogwaller
Cooking on FOGO lump with cherrywood chunks and a handful of maple bourbon chips
Kegs running at 260ish right now
not a bad day here 5C little or no breeze
Asst cook hound Rey seems disinterested

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**Draznnl** · December 10, 2021, 01:27 PM

Rey appears above it all.

**Henrik** · December 10, 2021, 02:25 PM

Ok folks, time to show y’all what I’m cooking. I recently found a new (to me) butcher and supplier of game meat. A truly awesome place, especially considering I’m raised on game meat and have skinned and butchered my fair share of rabbits and deer.

Anywho, bought a (metric) ton ;-) of meat a while back, and tonight I felt like cooking up some of the stuff I bought.

The star of the show: roe deer - boneless beef inside. It is the inside thigh. 440 grams - perfect for two.

When it comes to meat like this I just add salt. Nothing else. Front seared until it hit 122 deg F. And yes, I dry brined it before.

To match the meat I made a red wine reduction with shallots, bay leaves, thyme etc. It reduced for a little over an hour. Nothing new here, I just went with a classic.

Also, I really wanted a creamy, rich mash. So I did, adding large amounts of butter, double cream and half a cup of grated Parmesan.

I kept the accompanying salad simple, but added pomegranate seeds for texture, and more importantly, to match the acidity in the sauce.

Food for kings and queens, this was one of the best meals this year. Boom!!

EDIT: this was an easy cook, and not expensive either, so this post is a tribute to finding good ingredients more than anything.

**Richard Chrz** · December 10, 2021, 07:05 PM

Homemade pizza night. and typing with my eyes tonight!

**au4stree** · December 10, 2021, 07:34 PM

Beef ribs from Sam’s Club. Black angus choice, were super delicious and moist. Used Savage Seasoning’s Buckshot rub(basically SPG) on one slab and Meat Church’s Holy Gospel on the other. I enjoyed this cook on my Summit, but am growing increasingly annoyed by burnt grease on the metal diffuser. This is my first time doing beef ribs, we don’t get those in this part of the world often, they’re usually short ribs.

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**RichieB** · December 10, 2021, 07:41 PM

Baked a rye bread today. So for dinner I made my version of the "Hot Dog Special". Feltmans hotdog, provolone and 2 slices of bacon with spicy mustard. It my version of a bar I used to frequent back in the late 70's and 80s. The cook did the hotdog special. Served on kaiser roll with similar additions. So Good with a cold $.50 cent long neck.

**Spinaker** · December 10, 2021, 07:50 PM

Chuck Roast smoked and braised tacos down at the sauna! This was a great batch! Sauna was at 200 F and the Spring was at 42 F. Great hot and cold soaks to be had last night.

**smokin fool** · December 10, 2021, 09:14 PM

Final product of the two butts I smoked today. Took 7.5 hours to get the up to 203 inside temp, let them rest for two hours. My son is pulling them now.
Stick it in the fridge overnight, into the slow cooker with the juices, bottle of bbq souse and a can of root beer tomorrow

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**theroc** · December 11, 2021, 01:37 AM

Grilled marinated Kauai shrimp.

**glitchy** · December 11, 2021, 01:49 AM

Picked up a 3lb Duroc pork loin and wanted to try some new rubs, so I split it in half and cooked it on the MAK. The no longer available in the US rub by the member a few posts back was night and day better than the other.

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