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

[martybartram]

2nd cook with the SNS on the Weber. Complete details: fuel, weather, recipes etc at http://www.rhinowrestling.org/index....grillin-smokin

[Huskee]

Nice pics!

[David Parrish]

Holy moly!

[richinlbrg]

WOW! That is one full load!

[Ernest]

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

[richinlbrg]

Welcome home - hope you enjoy your stay!

Chicken looks GREAT!

[Thunder77]

You've got some great looking legs there, Ernest! 😜

[Ernest]

HEHEHE! Thank you!

[bbqoaf]

Giant pork loin, wings and grilled veggies. Wing sauce was melted butter, franks and siracha, amazing, I love smoked wings.

[Jerod Broussard]

I read that "giant pork loin wings" finally got to a pic that explained things.

[martybartram]

Looks delicious!

[Voltron15]

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.

[martybartram]

How long were the almonds on?

[Voltron15]

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]

Thanks Voltron15

[Breadhead]

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.

[SteveFromLafayette]

Beautiful!

[Thunder77]

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

[Breadhead]

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.👍

[SteveFromLafayette]

Prepped more jerky today. Sirloins in the skillet for lunch.

[Breadhead]

Steve... Great looking food.

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

[SteveFromLafayette]

Thanks guys!

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

[SteveFromLafayette]

Thunder77 Rump roast

[theroc]

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

[Thunder77]

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

[theroc]

Sorry about that.... They were really tasty BTW.

[Thunder77]

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!

[mgaretz]

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

[DWCowles]

Beautiful as always

[Thunder77]

Another one that makes me want to eat my monitor!

[Breadhead]

Mmmm... Looks great mgaretz

SV is really great for Tri-Tips.👍

[Ernest]

Enchilada action....

[ribeyeguy]

Now that looks good!

[martybartram]

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!

[Jerod Broussard]

That will work!!

[CeramicChef]

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

[Spinaker]

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.

[CeramicChef]

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!

[CeramicChef]

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

[Jerod Broussard]

Nice gauntlet of products.....

[Spinaker]

These are great photos!!!!

[Breadhead]

Today's Dunch....

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

[Jerod Broussard]

Shrimp AND Rice...what a winning combination!!