Show us what you're cooking - 3/6/2016 through 11/7/2020

[boftx]

Pork butt! Dry-brined overnight, rubbed and in the smoke at 6:30AM. About 9lbs so I expect this to be ready late afternoon.

[Mickeylou5]

Do you leave them in the foil pans when you smoke them?

[boftx]

No, I prep them in the pan, then smoke 'em naked until past the stall or at around 170 internal temp. Then I pan them up again and add some butter, molasses, and just a *touch* of maple syrup and cover with foil.

[Spinaker]

boftx Looks good to me!! What are you cooking these on?

[boftx]

An OK Joe COS, the small one. Using mesquite splits. I'll add more pics when it is time to pan it after the stall.

[Mickeylou5]

It's gonna be a smoking weekend in Michigan. Giving my New Camp chef smoke vault a workout starting with chicken thighs DB 3 hours, then MMD and smoked 1 hour mostly on high. Delicious! Topped with Alabama white sauce! Kicked it up a notch. Early tomorrow into the camp chef will go a 5 lb chuck roast and a 9lb pork butt. Can't wait! Also made naan and new england hot dog buns. Stay tuned!

[SteveFromLafayette]

Mud bugs today!

[SteveFromLafayette]

Jerod Broussard Yes sir, I believe so.

[troymeister]

SteveFromLafayette Those look real good!! What was in the seasoning packet?

[SteveFromLafayette]

troymeister Zatarain's seafood boil in a bag. I've added a photo too!

[Iron Bulldog]

First PBC pork butt fresh out of the stall, headed for foil. 5lb pork butt, 8hr. dry brine, MMD rub, 4hr. hang in the barrel. Finish and it's off to the pig sauna (faux cambro) for an hour or so. depends i'm hungry.

[SteveFromLafayette]

Coke floats for dessert!

[SteveFromLafayette]

Took pic a little late, haha!

[Jerod Broussard]

Partial to root beer and cream soda myself...

[SteveFromLafayette]

I wanted those, but my friend brought diet root beer by mistake...

[JeffJ]

Well, I got home from work a little before 5 and it's cold and rainy here in Michigan today. So, my options were limited. Pork chops in the Smokey Joe, mashed cauliflower and a nice spinach salad my wife put together.

[Dewesq55]

Looks really good!

[Dewesq55]

by Back Ribs a la Huskee on the new offset:

[JeffJ]

That is some serious smoke ring!

[Jerod Broussard]

Nice...barkalicious

[Huskee]

Yes, very nice!

[badf00d]

Karubecue is feeling neglected because of all the rain we've had. Decided to do some prime sirloin steak using sous vide and reverse sear.

Sealed and ready for the bath.



In the bath at 141°F for 90 minutes, which is more medium than medium rare.



Searing on the gas grill with some Montreal Steak seasoning.



And ready for me and my son.

[JeffJ]

Very nice. I just did my first sous vide cook yesterday. 131 for 90 minutes and seared in a cast iron skillet when it came out of the bath. Cool stuff.

[badf00d]

JeffJ, glad you enjoyed your first sous vide cook. A couple of things I really like is the ability to flex on time without overcooking or drying out the food, and the repeatable results. I ordered a second sous vide unit so I can make mine medium rare while everyone else gets medium.

[Jerod Broussard]

Dedication right there to medium-rare.

[Medusa]

Yesterday. Easiest Cook Ever with Weber OTS (22.5) and SnS. @140, set the Exhaust 50% and Intake 25%. Took 58 min to hit 225, but I attribute that to setting the vents a little early and the fact I forgot to Binder Clamp the Lid down. Didn't do anything* other than turn the ribs after about 2.5 hrs. Temps averaged mid 230's for the duration; peaked at 243 once or twice. Next time I might knock the Intake down to a crack to see if I can stay in the almighty 220's.

These are Pork Loin Back Ribs. Rubbed with CI's "Spicy Rib Rub" (the usual ingredients) and finished with Sweet Baby Ray's Honey Chipolte Sauce. Didn't have Plum Sauce to make my Chipolte Plum Sauce.

Duration: ( Start to Finish ) 6hr 39 min. Cook Time: (Successful Bend Test) 4hr 57 min.

*anything... #1 and I cleaned out the garage ....

This is the Best Site Ever! Can't wait to get MH's Book!

-- Ed





This is too funny...

[Medusa]

Thanks! Couldn't have done it without this site and the excellent recommended tools!

-- Ed

[JeffJ]

Nicely done!

[DWCowles]

Hurry up weekend and get here I'm hungry....they look great! Medusa

[Danjohnston949]

Eunice and I had Salmon for Dinner Sat Night! Cooked on a Cedar Plank with Mayo & Lemon Slices! Applewood & Hickory for Smoke!
First Time Ever! Sorry no finished Pic! Not Too Bad IMHOP! Dan

[bbqoaf]

Looks great. It's almost wild salmon season, one of the world's great foods.

[Dewesq55]

Looks great Danjohnston949 To quote some guy I know "eat well and prosper!"

DEW

[Danjohnston949]

Dewesq55, bbqoaf, Thanks Gents! Sorry about the lack of a Finished Pic but Eunice jumped on it With Both Feet and Hands!
I though I heard some Snarling Too! 😇😇😇. Dan

[mgaretz]

Did El Pollo Loco style chicken again, with a few tweaks to the recipe and I bumped up the cook temp to get crispier skin. Getting there!



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[Jon Solberg]

Look close before you go all beer can cop on me. : )

BTW I love orange soda can chicken. It's really good.

[DWCowles]

Great looking yard bird Jon Solberg

[Jerod Broussard]

Is that liver on the grate?

[Jon Solberg]

Yep thats the liver. I always cook that off as a chef treat : )

[Jon Solberg]

Oh and a batch of flowering crab lump. This stuff looks pretty good!

[Jerod Broussard]

Sweetness.

[Mickeylou5]

My day started at 4am, first long cook on my CC smoke vault. Results were just ok. Not sure I am cut out for the low and slow. I didn't care for the Memphis dust on the butt and the chuck was a little dry. It's all getting packed for camping next weekend.
I made a napa cabbage slaw using the Alabama white sauce. It complemented my favorite homemade Kansas city bbq sauce well. I will keep practicing.