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**frailinryan** · January 29, 2023, 07:26 PM

Home-made bratwurst and Cumberland sausage.

**TWBarbecue** · January 29, 2023, 08:16 PM

Cast Iron Mushroom Garlic Chicken Thighs on the Kettle Grill!

Lit the grill then seasoned up some boneless skinless chicken thighs with salt, pepper, and herbs. Seared until reaching about 180°F IT, covered and sat aside. In the same pan, sautéed some mushrooms until browned followed by some shallots. Added garlic until fragrant before mixing. Seasoned with a little more salt & pepper, fresh herbs, and white wine, before adding the chicken & juices back to the pan. Continued cooking for another couple of minutes to ensure everything was heated through and sauce thickened & reduced just a bit. SO DELICIOUS!

Recipe adapted from Cafe Delites

https://www.youtube.com/watch?v=GMwpQqS9Srk

Attached Files

**efincoop** · January 29, 2023, 08:53 PM

Small Bottom Round roast I did on Weber Kettle. I could have cooked it longer for a more tender texture, but I got a late start. Still the flavor was great.

I was surprised at the smoke ring!

Attached Files

**SavageSmoke** · January 30, 2023, 08:18 AM

Nice and warm here on Saturday. Did some chicken and veg on the weber.

**McFlyfi** · January 30, 2023, 09:48 AM

Was busy this weekend. Running low on "supplies" so I spent the weekend stocking up.
Pork butt and roast beef and bacon, oh my!

I spent all day Saturday smoking the top round, pork butt, and bacon. Into the fridge overnight.
The turkey was a 4 lb precooked turkey breast from Trader Joes.
On Sunday, the DW and I spent about two and a half hours slicing and packaging up the meat. I ran the slicer and she ran the vacuum sealer.
At the end of the day, we have enough turkey/roast beef for about 34 sandwiches, 7 meals (for three) of pulled pork sandwiches (or tacos), and about 2 1/2 months worth of pastrami bacon/bacon.
Whew!

**Bogy** · January 30, 2023, 10:34 AM

Yesterday did not go as planned. My two congregations have a combined service when a month has a fifth Sunday, like yesterday. We had a snowstorm on Saturday, and while the church president and I figured Sunday would be bright and sunny, which it was, but it was also below 0 F, with a windchill closer to -10 F. So, church was cancelled. I was going to smoke some fresh ham roasts to bring, and my wife had made what we call potluck potatoes. The other event, which did not get cancelled, was a dinner for my son's employees to reward them. Their company had a loyalty reward program and they were trying to get people to sign up. After the first couple weeks his store had 5 signed up, and one of them was me, who he had used to show them how to sign people up. When the company said they could do incentives, he told them if they went over 500 sign ups, I would bring brisket again. They got something like 200 signups the next day, and now they are over 700. Went from the bottom two in the company to somewhere towards the top.

The plan was, I was going to get the Blaz'n Grid Iron started on Saturday afternoon so it would be nice and warm early the next morning when I would slap on the briskets and later the pork roasts. A little snowy out back.

A little problem. I have the cord for the smoker plugged into an extension cord, and the connection was on top of a bucket. Because if it's laying on the ground, snow and ice cover it. When the cord starts warm up, it melts the ice and the GFI is tripped. I had forgotten about this, and the dogs had knocked the cord into the snow. Which was now ice. No way to chop it out now, without risking chopping up the cord. So, Plan B. I carried the PBC through the garage and on Sunday morning leisurely got the PBC going. Leisurely, because no church, and instead of a 12+ hour cook on the pellet burner low and slow, the PBC is a hot and fast 5 hour cook. Worked out nice, put it at the front of the garage, I was in the sun, and somewhat protected. On short trips out I didn't even need a coat.

When the briskets were wrapped and in the cooler I put the ham roasts on. They were from a while back, found at the bottom of the freezer, and thawed and brined, so I smoked them.

Not a lot of pictures of when things were served. My wife took on pic for me when I had started cutting. My gloves were a little greasy to have been taking pictures.

The one thing I forgot was a cutting board, so my son got a prep tub for me to use as a cutting board, which came home with me. Picture doesn't really show how juicy these things were. Served 18 people. Along with the brisket we had cowboy beans, what we call "potluck potatoes" and potato salad. No pics of those. Most of the people came back for seconds, and thirds, and took some home for later or family members who weren't there. We could have had 30 there, I figure the cold kept some away, so there was plenty. The potluck potatoes that were supposed to go to the potluck were cleaned out. Didn't need the pork, so I haven't cut into one of them yet.

And the PBC is now in the garage, and if we want something smoked for the rest of the winter, that's what will be in play.

**gdiaz1704** · January 30, 2023, 11:37 AM

First time smoking beef ribs, amazing and going to get more

Attached Files

**Allon** · January 30, 2023, 01:40 PM

I stuffed sweet Italian sausage with sautéed onions, cream cheese and a four cheese blend and wrapped in bacon. Smoked over hickory smoked at 275°f for about 2 1/2 hours...

Ta-da!

**Whiskeyman53** · January 30, 2023, 06:31 PM

I picked up a rack of baby backs for a comparison using a pellet grill and a vertical charcoal smoker.
half of the rack along with bourbon baked beans in the pellet grill.
The other half hanging in the vertical smoker.
The vertical smoker ribs are on the top with the pellet grill ribs on the bottom.
The results are in, the winner is the pellet grill (on the left). Delicate smoke, more moist and tender. I used Killer Hogs The Barbecue rub.

**JCBBQ** · January 30, 2023, 06:56 PM

Steak and bok choy. Pretty much forgot to take pics until it was almost gone. Steamed bok choy w white Slap ya Mama is effortlessly delicious.

**RichieB** · January 30, 2023, 08:43 PM

A nice quick cook. Wings on the Kettle with the vortex. Seasoned for a couple hours prior with Meatheads Poultry Rub. A couple of chunks of mesquite. When they were done, they were painted with Frank's Hot Wing Sauce. Not for the faint of heart. Really crisp skin and great taste. No plated pictures.

**Michael_in_TX** · January 30, 2023, 09:25 PM

For cold weather, this is my wife's favorite thing I make that is not smoked, so of course she gets it on her birthday.

Instant Pot Beef Bourguignon. It's a Sam the Cooking Guy recipe and it is amazing. Takes about 30 minutes to prep everything and an hour to cook.

Contains chuck roast, pepper bacon, carrots, pearl onions, merlot, and beef stock.

**Michael_in_TX** · January 30, 2023, 09:45 PM

And here is my wife's birthday dessert: homemade vanilla pudding, which turned out stupidly amazing! My friends, you have to make this! It's five ingredients and ridiculously easy.

I got the idea from a recent Adam Ragusea video: https://www.youtube.com/watch?v=k2SVNKiCNe8

All you do is mix some sugar, cornstarch, and salt together and then get some milk going on the stove. Whisk in the sugar mix and keep stirring until the milk reaches a simmer and quickly thickens. Then remove from the heat and drop in a pat of butter and a splash of vanilla extract.

Allow it to cool a bit then pour into serving bowls/cups. Refrigerate for an hour or two and it is perfect! Stupidly good!

Here's the exact measurements I used for two servings:

2 cups of milk
2 tablespoons + 4 teaspoons of cornstarch
4 tablespoons of sugar (I used cane sugar, so just slightly larger granules than table sugar)
two pinches of salt
splash of vanilla extract (about 1 tablespoon)
1 tablespoon of butter

(Some grated nutmeg or chocolate shavings on this would have been ideal, too.)