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

[SteveFromLafayette]

Spare ribs, mustard slather & Memphis Dust. Pecan wood in the firebox.

[Jerod Broussard]

I never use mustard as a rub base. But I often crave it just slathered on some meat and heated up.

[SteveFromLafayette]

I switch it up from cook to cook, last cook was olive oil. The mustard gives a great bark.

[ribeyeguy]

Looks good Steve but wait until you see what I'm making tonight! I literally slaved over it all day, pic will follow in a minute, as soon as it's ready.

[SteveFromLafayette]

Awesome! Bring on the pictures!

[ribeyeguy]

And here we go! Is that a work of art or what? It's a labor of love but believe me, it was worth every minute.

[Jerod Broussard]

Looks like my most common weekday brunch on toasted bread.

[ribeyeguy]

It was an all day affair. Put the last spread of Skippy on it just over an hour ago and promptly fell asleep. Long day but well worth it!

[bbqoaf]

PB and J is always awesome.

[Huskee]

Tonight was a repeat from a couple nights ago. Front-seared burgers with fish sauce and Southern Flavor seasoning.
Topped with generous chunk of cheddar-jack, caramelized onions, campari tomatoes and fresh spinach, on toasted bread.

[Huskee]

So much flavor on one sandwich no sauce/condiment of any sort was used or needed

[troymeister]

I like it!! Was the fish sauce drizzled or mixed in with the ground beef?

[Huskee]

troymeister I mixed it in sort of. Grabbed a wad of beef and lazily put 8-10 drops on each wad & added more beef and formed them into finished patties, to kind of keep the sauce in the middle. I try to handle the patties as little as possible to keep them loose and full of pockets.

[SteveFromLafayette]

Caramelized onions and burgers are a match made in heaven.

[Huskee]

Yessir Ernest

[bbqoaf]

They certainly are, do American A&W's have buddy burgers? It's the onions that make them awesome.

[Huskee]

bbqoaf in my area they're not as common as they once were, 20+ yrs ago (A&Ws), and I don't recall a caramelized onion burger. I checked their local menu, half hour away from me, and it's not on the menu.

[Ernest]

Mother's Day cake, unfortunately it get past taste test. It got got, eaten to the last crumble. Now I have to come up with another dessert

[Ernest]

Huskee when I'm low on fish sauce.....

[Ernest]

I put it in everything, salad dressing, stews, burgers, any and every sauce and marinades, homemade mayo etc.

[Huskee]

Ernest Great idea with sauce. One time my wife and I made a marinara sauce and for some reason it wasn't popping despite our best intentions.... I added everything I could think of to give it that zing it lacked....except fish sauce. That would've been the ticket I bet.

[Ernest]

I use a bunch of anchovies in my marina sauce. I let them melt into the olive oil before adding the tomatoes.

[DWCowles]

Breakfast

[richinlbrg]

Of champions!

[richinlbrg]

Pastrami to be.

Up to 35% salt and water added, so I desalinated for 10 hours, changing the water once. Very light coating of prepared mustard to hold MH's pastrami rub, left uncovered in the fridge for about 40 hours. They were both labelled as points, but I think the one on the right is actually a flat. I'll cook them through the stall with cherry chunks, cool, vac seal and give them a water bath in a day or two.

Second pic is just off the smoker @ about 157*F. Good bark, still a bit tough. Cooling it down slowly for vac seal and a water bath Tuesday. Still, VERY tasty!

[Danjohnston949]

It was Smoked Stuffed Pork Chops ar the Johnston House last Night! Chops were Dry brined with Coarse Kosher Salt. Then Rubbed with my Spritz
Recipie of Apple Juice, Tarragon Vinegar, Worsteshire Sauce with Lemon and Lime Juice! Then misted with Olive Oil just before going on the Weber!
Low and Slow until the Temp was about 145-150* F then I Sauced them! I use Blue House Choice Hickory BBQ Sauce from The Blue House from
Hitterdahl MN, 56522. Ph #: 218-962-3530! After Saucing I Reverse Seared over the Vortex in the Weber Performer Deluxe to a Final Temp of 165* F.
Eat Well and Prosper! From Fargo ND, Dan

[Jerod Broussard]

Neat looking dish.

[outtactrl]

Pork loin on the PBC. I was out of rub, so I made Meathead's Memphis Dust.

[Jerod Broussard]

I've used "the dust" on loin....

[Huskee]

Me too, 'tis great on it.

[Ernest]

Rain in the forecast, I don't care......

[fuzzydaddy]

Beautiful!

[Huskee]

"Rain rain go away, nah I don't care I'm smoking anyway"

[Ernest]

[fuzzydaddy]

Anytime I see an Ernest post on this thread I have to check it out...and awesome as usual. My mouth is watering.

[richinlbrg]

Ohh, man, Ernest . JUST beautiful! You have my number ........ AGAIN! LOL

[martybartram]

Spent the day on the back deck shooting flies that dared venture in the grill area with my trusty bug-a-salt gun while my wife prepped homework for her class. On the Weber with SNS were chicken breasts and a pork loin. Each was injected with a white wine and herb mix and then a 15 min marinade in the same. Kingsford and hickory for fuel, with a bunch of lemon thyme on the grate above the SNS. 275-300 degrees chicken came off at 167 and pork left the grill at 157. Chicken and half the pork went straight into the freezer so I could slice them tonight.

[BBQ'd_Nuke]

Kalbi cut beef shortrib that I use to make my Hawaiian sticky ribs and some babybacks going in the PBC. Those sticky ribs are to die for, and I just recently started doing them again because our local Sam's started carrying them finally. If you're a fan of chicken, the PBC is phenomenal. Thats all I can say. Man I love that thing...