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**Clawbear57** · February 5, 2023, 10:30 PM

Hope the wings were crispy, the only way to eat them.

**GDavis** · February 6, 2023, 08:34 AM

Wild hog taken at the Swine in the Pine hunt camp, Near Stark, Florida in November of 2022. It is a Razor back sow. Great flavor and much more lean than the domestic pork. Smoked in my Camp Chef Windwood Pellet grill for about 12 hours at 225 degrees, Smoke setting at 8. Took the internal temperature to 203 degrees. I used Meathead's Pork Rub Seasoning. I was very pleased with the results.

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**drobinson** · February 6, 2023, 12:17 PM

herb rubbed flat iron steak for dinner last night—dry brined for 24 hours—rubbed on herb mixture—sprayed a bit of duck fat on it—then seared using lump charcoal—then transferred to other side to bring up to 130*—tented and rested for 20 minutes—wonderfully tender and tasty—and inexpensive cut—-will do again

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**Waster** · February 6, 2023, 12:56 PM

Kids requested ribs, and , as luck would have it, found Smithfield's extra meaty baby back ribs for $2.49/lb at the local supermarket. So a couple of racks, silver skin removed, dry brined overnight, Meathead 's pork rub and glazed with MH's KC BBQ sauce. We demolished those two racks in record time!

Big thanks to rlozinak for the rub and sauce - both excellent!

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**TheWizardKnows** · February 6, 2023, 01:31 PM

Brisket, smoked the day before till 190 and long held the brisket in my oven at 155 degrees for around 15 hours. Turned out good. Need to trim more fat off the cap but still tasty.

**DTro** · February 6, 2023, 01:45 PM

Accordingly, known as clam chili in Texas, this red clam sauce has been one of my favorite dinners for many years. I usually add a bay leaf and a bit of basil to this recipe, and for convenience, I use chopped canned clams. Use the juice from the cans but don't put the clams in the sauce until the end. Serve it over thin spaghetti or linguini, and yes, this rich sauce can take a pinch of Parmigiano but no beans.

From The Classic Italian Cookbook by Marcella Hazan-

**Spinaker** · February 6, 2023, 04:49 PM

Had to do an improvised cook while down in the Caymans. No smoker to be had but the fam wanted ribs. I was able to locate some spares, so I went with those and made my own jerk seasoning rub. Everything turned out great. I was able to find some Kingsford and I use the gasser to hold it all. I did not use the gas at all but it made for a nice offset set up. I made sure I rotated the ribs about every 1/2 hour to make sure they cooked evenly.

The girls pickled flowers, collected Conch shells and coconuts for the table setting. My brother's girl friend is an artist and she made the menus for the place settings.

**RhodeHog** · February 6, 2023, 05:21 PM

Working from home so I decided to smoke a pork butt on this beautiful day. Used charcoal on the Akorn, cherry wood for the smoke, and rubbed with Mr. P's Butt Rub (Mr. Pilleteri started a Birmingham deli decades ago and his sauces and spices are local favorites. First samples were delicious!

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**Richard Chrz** · February 6, 2023, 05:47 PM

Fired up some oak splits in my 26 and did brats for dinner,

**Jim White** · February 6, 2023, 06:40 PM

Still had some pulled pork on hand from the farewell cook on my Kamado and there was a pound of frozen Hatch green chile, so it was time to use up some of my stash of Rancho Gordo pozole from Sid P.

So here we go with green pozole. Sorry, I got so carried away tearing into it that there are no pictures of it served up.

**RichieB** · February 6, 2023, 06:55 PM

To follow on with the top round sous vide of 30 hours to 128. It was done at 900 last night. I put M.H.'s Beef Rub on. I was going to use the sear station on the Spirit. I thought I haven't use the Rotisserie on the Emeril multi function oven. So, on the spit about 15 minutes at 400. I also placed the TempSpike in. Results delicious and cooked just right.
Pictures in no particular order.

**DennyWoo** · February 6, 2023, 07:08 PM

No pictures of the prep/cook, but we had a nice supper tonight of pan seared salmon, green beans and potato pancakes made with leftover garlic mashed.

It tasted better than my camera skills are.

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**Spinaker** · February 7, 2023, 10:34 AM

Making up some Carnitas for tonight. I let this marinate over night. I made my own rub and then added a 1/4 cup to this bowl along with 64 ounces of orange juice. Then I let it sit overnight in the fridge.

This morning I took it out of the marinade and added the rub to the meat and threw it on the smoker. After I get the color I like on the meat, I will take it out and add it to my dutch oven for some slow cooking by the gentleman's fire down at the sauna.

I cut the pork shoulder into smaller pieces and I added some pork belly chunks. I will update as this progresses into the night time hours.

**BBryans3** · February 7, 2023, 11:41 AM

First time doing ribs, hot and fast with the vortex…about 70 total mins at 425ish… not fall off the bone tender, although I could have wrapped them for a bit longer, but had a great bite and great flavor using meatheads pork seasoning

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