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**smokenoob** · July 23, 2023, 03:56 PM

Well since there is not a “Show us what you’re not cooking” thread, I’ll post here.😁

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**radiodome21** · July 23, 2023, 04:17 PM

Up in Edgerton Wisconsin at a campground with a group of friends. It was our turn to cook tonight so we did burgers, dogs, and chicken. Bought the SNS travel kettle for this trip and used the cheapo kettle the place provided. Everything turnout great despite the downpour we got mid cook. And not surprisingly it had little effect on the SNS travel kettle and the chicken cooking in it. I didn’t have any though…..because everyone else ate it.

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**SammyJ** · July 23, 2023, 04:23 PM

My wife cook tonight so hats off to my sweetie, i'm not feeling well tonight

And yes, I added the Dukes

**Richard Chrz** · July 23, 2023, 05:08 PM

St. Louis cut spares, chicken qtr’s, potatoes, and beans.

**DaveD** · July 23, 2023, 05:46 PM

With my lovely bride away visiting her Mom until tomorrow, I made myself a great burger patterned after the "steakhouse burger" writeup in Meathead's book. Came across some Prime ground beef at the store, so snatched that up. Seasoned about 1/3lb/150g of burger with onion powder, garlic powder, and coarse black pepper - but no salt, per Meathead. Cooked the patty 2-zone on the Weber gas grill with 225F/110C on the indirect side, until IT reached about 120F/50C, flipping once and salting each side on the grill, then pulled it off while I cranked up the hot side. Griddled the buns on the hot side while all this was going on.

Put a nice crust on the burger, with ITs reaching the mid-130sF/high 50sC, then put on a slice of cheese, back to the indirect side, and closed the lid for a couple minutes for it to start getting melty.

It was fantastic, very juicy and tasty. Topped with a big slice of home-grown tomato from my lovely bride's garden, some lettuce, and a few strips of smoked bacon that I did in the Pit Boss on Thursday. Yum!!

**texastweeter** · July 23, 2023, 06:14 PM

Threw a yard bird and a pork shoulder in the pit 4 hours ago. Tried something different. Both injected with creole butter and rubbed with Tony C's. Bird just came out.

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**Red Man** · July 23, 2023, 08:01 PM

Smoked a few chuckies on the performer. Served on a bun with some quick pickled Walla Walla sweet red onion and a side of pinto beans. Some of the leftover chuckie will be used for the taco smack down next week.

**mnavarre** · July 23, 2023, 08:11 PM

Chorizo:

Choripan:

Not too much better than sausage, bread, and chimichurri, really.

**barelfly** · July 23, 2023, 08:12 PM

I hear there is this taco smackdown thing going on…..so who am I not to participate…

Birria Tacos are love…Birria Tacos are life

**HotSun** · July 23, 2023, 08:18 PM

This is the first of two cooks today. I took two chucks, one roast and one blade, with the intention of making pulled beef. Charcoal and mesquite chips were my weapons of heat and smoke today. I seasoned the chucks with my own all-purpose beef rub and let them rest for about 5 hours in the chiller:

Oops, pic is upside down, but here they go: set the Inkbird to 225F, and had a little bit of water in the drip pan for moisture:

Ran some errands, after about 2 hours, they were around 170 (blade was running warmer, as it was thinner):

Smoke was pretty good, but I don't usually use chips, so I was kind of winging it. It worked well enough. I put the chucks in a pan with some of the drippings in the pan below for braising and continued to cook to 203F. I wanted to see what it would be like to braise with water + drippings. I usually use a stock or base, but it worked okay I think.

I put this in the upper oven to rest (not heated) with a note for anyone who might mess with this because of the extra liquid:

After about 90 minute resting, I took it out and it was tough, dry, and would not shred. It was also badly needing more salt. So I did my 'pressure cooker crutch', threw the whole thing in my Rikon-Kuhn with a good amount of extra sea salt, fired it to high pressure for 15 minutes, then natural release. That did the trick and it shredded fine after that.

I'm not sure the blade is ideal for shredding, as this one did not have a lot of connective tissue. The other chuck had too much. Anyhow, my pressure cooker saved the day (again). This pic is from after being in the fridge for about an hour.

It is delicious, but I'm not happy with my technique. This is the second time I've had to rescue my pulled beef. I'll keep practicing. This was actually not for dinner (my next post), but for later this week and some for freezing. This will make some banging meals, for sure.

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**HotSun** · July 23, 2023, 08:29 PM

This was dinner tonight. I couldn't do a lot of pics and we were too hungry for a plating pic (sorry gang), but here goes. Standard sirloin, cut into cubes, put on a skewer, and dry brined for about 9 hours, with just a little ground pepper:

Don't skewer me here, but I'm not a kabob guy. I just wanted to make steak on a stick and see what happened. 😂

This happened:

The steak spent about 15 minutes in the freezer before going to the grill, one of my standard procedures if I have the time. I left the coals alive from my pulled beef earlier, then shifted things around for direct grill, so I was already in a good position for grilling. There was some unburnt mesquite that ignited, indicated by the smoke that blessed the beef. I threw some Johnsonville cheddar brats on for my daughter and I, as she loves them.

Here we are, ready to take off. They were a perfect medium-rare:

That flare-up is not grease, but an unburnt firestarter that decided to join the party too late, haha. Anyhow, it was all good.

**SheilaAnn** · July 23, 2023, 09:48 PM

Stumbled on a meat market the other day. How I did not know of this place is beyond me. It was not the most pristine establishment, but I felt like since I walked in there, I would commit. Picked up 2 polish, they looked like they were just twisted, so I went with it. Threw them on the grill with a hint of red oak. Too much smoke, as evidenced by the onions. They were ok.