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

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    2nd cook with the SNS on the Weber. Complete details: fuel, weather, recipes etc at http://www.rhinowrestling.org/index....grillin-smokin
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    • Huskee
      Huskee commented
      Editing a comment
      Nice pics!

    • David Parrish
      David Parrish commented
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      Holy moly!

    • richinlbrg
      richinlbrg commented
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      WOW! That is one full load!

    KBQ legs, I'm back home. For how long, I don't know

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    • richinlbrg
      richinlbrg commented
      Editing a comment
      Welcome home - hope you enjoy your stay!

      Chicken looks GREAT!

    • Thunder77
      Thunder77 commented
      Editing a comment
      You've got some great looking legs there, Ernest! 😜

    • Ernest
      Ernest commented
      Editing a comment
      HEHEHE! Thank you!

    Giant pork loin, wings and grilled veggies. Wing sauce was melted butter, franks and siracha, amazing, I love smoked wings.
    Last edited by bbqoaf; May 1, 2016, 08:50 PM. Reason: Finished wing pics and grilled veggies.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I read that "giant pork loin wings" finally got to a pic that explained things.

    • martybartram
      martybartram commented
      Editing a comment
      Looks delicious!

    Was cleaning out the pantry/freezer this weekend and found a piece of tenderloin roast which was dinner on Sat., cooked on the PBC. Followed by a couple of trout caught this past winter that I just did on the gasser w/ the flat side of some GrillGrates(figured live shot was better looking then the frozen shot) and finished up my Sunday evening by roasting a couple batches of almonds on the PBC.

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    • martybartram
      martybartram commented
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      How long were the almonds on?

    • Voltron15
      Voltron15 commented
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      martybartram about 30 min. Followed the guidelines that MH has on here for smoking nuts and put some of his Memphis dust on as well. They were delicious!

    • martybartram
      martybartram commented
      Editing a comment
      Thanks Voltron15

    My Sunday morning rib cook on my 26" Weber kettle and the SnS...

    1 rack of Dinasaur beef ribs and 3 racks of SLS pork ribs. Dry brined the night before the cook and once I had my fire started in the kettle and at about 200° with thin blue smoke (hickory wood) I took the ribs out of the fridge and applied the rub. BBBR on the beef & Memphis Dust on the pork. I put the racks on 2 grates and closed the lid and worked the cooking temp up to 225°. After about 4 hours I used my wiggle stick to knock the ash off of the briquettes. It was about a 6 hour cook and I sauced 3 of the 4 racks with Rufus Teague's BBQ sauce. I rotated the racks up & down and left to right once during the cook, just to get even cooking.

    David Parrish smoked ribs on his large BGE and I smoked mine on the kettle.😆 I find that unusual, different.🤔

    All turned out well.
    Attached Files

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    • SteveFromLafayette
      SteveFromLafayette commented
      Editing a comment
      Beautiful!

    • Thunder77
      Thunder77 commented
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      Those are some pretty ribs! Is that one a set of beef ribs? Did you glaze?

    • Breadhead
      Breadhead commented
      Editing a comment
      Thunder77 ...

      Yes & yes. There were 3 SLS pork rib racks and 1 that was a beef rack. I glazed 3 out of the 4 racks because those that were going to eat them like BBQ sauce. I kept the unglazed rack for myself.👍

    Prepped more jerky today. Sirloins in the skillet for lunch.
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    • Breadhead
      Breadhead commented
      Editing a comment
      Steve... Great looking food.

      That's a nice meat slicer you have there. I've been thinking I might need one of those.🤔

    • SteveFromLafayette
      SteveFromLafayette commented
      Editing a comment
      Thanks guys!

      Breadhead I highly recommend a slicer if you love straight, uniform slices. Also easy on the body compared to knife work.

    • SteveFromLafayette
      SteveFromLafayette commented
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      Thunder77 Rump roast

    Snake River Farms T-Bones tonight on a red oak fire.

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    • Thunder77
      Thunder77 commented
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      Thanks a lot, Guest! I just tried to eat my monitor.... :-D

    • theroc
      theroc commented
      Editing a comment
      Sorry about that.... They were really tasty BTW.

    So my wife pulled some wings from the fridge, and says "These are sell by tomorrow, and they aren't frozen yet". Wings for dinner it is! Two batches. One with Weber roasted garlic and herb rub, (thanks, Dave!) and one with Jamaican Jerk marinade. Delicious! Crispy skin, and juicy inside.
    One caution: I went crazy and dumped a full chimney in the Vortex. Don't do this on a 22.5 kettle unless you want a 500 degree cook! Seriously, the grate temp in the indirect zone hit 500! I had to douse part of the fire with water, and pour water on the lid to get temp down to 350. 65 ambient temp,
    So not super hot out, obviously. 1 hour after the cook, both vents fully closed, and she is at 308 still!

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      Yet another tri-tip! SV'd to 131 then torched.

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      • DWCowles
        DWCowles commented
        Editing a comment
        Beautiful as always

      • Thunder77
        Thunder77 commented
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        Another one that makes me want to eat my monitor!

      • Breadhead
        Breadhead commented
        Editing a comment
        Mmmm... Looks great mgaretz

        SV is really great for Tri-Tips.👍

      Enchilada action....



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        Now that looks good!

        Comment


          This site has become my daily go to for dinner. Pictured below are Blasphemous Buffalo Wings (from this site), Teriyaki wings, and chicken smothered in 'Bama White BBQ Sauce (from this site). All were cooked on the Weber w/SNS at 325 as described. I did not think my wife would like the bbq sauce but man is it ever good. She usually gives me a "its good" but last night I got, "this is delicious!" So delicious in fact nothing but chicken made it to our plates last night and the salad was put away for the next day!
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          I've finally decided I've got to post some pics of the fare here at ChezChef.
          Quiche



          Roasted yard Bird and corn



          FOGO



          One HUGE pan of lasagna



          Lasagna plated



          Smoked & Stuffed pork chops



          Stuffed Pork Chops plated



          Grilled salmon



          Plated Salmon



          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Just amazing. I love the fire pic and the one with the pan of lasagna. I have one of the All Clad roasting dishes. There are beastly, so the KK must be a big boy.

          Here is part 2 Just a few more pics.

          Pork Chops



          Pastrami on Beauty!



          Cut pastrami ready to eat



          3 racks of baby backs on hickory smoke



          Baby Backs plated



          COOKIES!



          PIZZA!!



          Spatchcocked Chicken and Yams



          Plated Chicken



          And that's about all for this time.

          Thanks for looking!

          Comment


          • CeramicChef
            CeramicChef commented
            Editing a comment
            David Parrish - OXO makes some of the best kitchen accessories for a reasonable price, IMHO. They are good, aren't they!

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Nice gauntlet of products.....

          • Spinaker
            Spinaker commented
            Editing a comment
            These are great photos!!!!

          Today's Dunch....

          Sautéed jumbo shrimp is a butter, garlic and caper sauce. Served over rice cooked in chicken stock. Mmmmm.😋
          Attached Files

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          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Shrimp AND Rice...what a winning combination!!

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