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

[Dewesq55]

Porterhouse! Cut 2" thick by the supermarket butcher at my request. Dry brined a few hours with Malcom Reed's Trevor for SPG. Taken directly from the fridge to the offset smoker and seared over the charcoal basket full of lump for 8 minutes, turning entry 30 seconds until I was happy with the crust. Then pulled and stick with a price connected to my Fireboard and placed in the cook chamber which was nicely preheated to 235°F. Then my stoker fan suddenly died so I turned the indoors oven to 235 and finished it in there to 120°. Rested for 15 minutes during which it carried over slightly (122°). Sliced up "Peter Luger's" style. Served with mashed taters and a Caesar salad (not pictured. This was one fantastic steak, considering it was "only" choice. First picture is slightly out off focus. Sorry about that.

[mnavarre]

Prime chuckie on the kettle:





Could have used another 45 minutes or so. The meat was tender, but there was some fat and connective tissue that could have rendered better.

And grease-soaked peach paper makes a great fire starter:

[cashelton]

Grilled Leftover Smoked Meatloaf & Cheese Sandwich

[Ernest]

What if I told you that this is was a $0.99/lb Steak from Walmart? That's what Sous Vide does to meat...

[surfdog]

Last night...
Stuffed pork chops (pardon the grills marks) and bacon wrapped "poppers."

The chops were stuffed with sautéed onions, mushrooms & garlic...with a bit o’ "wilted" spinach and sone feta...

The pepper were sliced in half for some reason LOL and filled with cream cheese prior to being wrapped in bacon.

[PBCDad]

The whole family cooked together this halloween to make some spooky treats! Spider-dogs for lunch, zombie meatloaf on the grill for dinner, blood punch for drinks, and spider cookies for dessert.

[grantgallagher]

Nothing fancy, just some belly warming shrimp and grits while testing out a new CI pan (see the polished CI thread https://pitmaster.amazingribs.com/fo...shed-cast-iron). Shrimp was dusted with spiceology raspberry chipotle and then seared off in the new pan. Plenty of cheese in the grits of course.

[SheilaAnn]

Had a little 2.75# point. SVQ, finishing with red oak smoke. It could have used more smoke, it it was like buttah. The bottom seemed a little drier. I added the sous vide leavin’s when I wrapped it. First pic is pre-wrap. Second pic is sliced out. Not shown: smoked bakers (tasty) and the worst Brussels I have ever made. The Brussels went straight to the trash.

[troymeister]

A Little cold and super windy for Q last night. So I fired up the good ol' oven.

Panko Breaded Pork Chops, Homemade Butternut Squash Soup, Truffled Pommes Anna with Crunchy Shallots, Roasted Broccoli.

[JakeT]

The local Cattlemen's Steakhouse started selling raw beef since COVID shutdowns...So we picked up a 32 oz porterhouse to cremate as a sacrifice to the Gods of BBQ! Delish!

[RustyHaines]

I am new to SVQ and this is only my second time using the method. Started with a prime bone in chuck roast from a colleague in the home grown beef business. With guidance from Dadof3Illinois I went SV at 135 for 72 hours then ice bath and refrigeration for 5 hours. Rubbed with BBBR and smoked in kettle/SNS with oak chunks at 225-250 until internal temperature returned to 135 (just over 2 hours). Results were unreal. As tender and juicy as the best ribeye and had bold beef flavor. I ate until I hurt :-)

[hoovarmin]

Hung a bird in the PBC with the turkey hanger for football food Sunday.

[Attjack]

Beef and broccoli 🥦

[RichieB]

Yea, Ernest is in for a rude awakening. Burger, slice of cheddar. Burger dry brined a couple of hours. Then corse ground pepper and FlatIron Dark and Smoky. Finally loaded some red onion. Roll lightly toasted with mayo spread on. Burger done in Foodi, grill mode. Chips as a side. Should mention paired with a fine box wine. Bota Malbec.

https://www.flatironpepper.com/collections/frontpage/products/dark-smoky

[Panhead John]

I hate having to follow Ernest But here goes. Did some leftover beef rib tacos tonight with some pico and sour cream. Pinto beans with cooked bacon, onions jalapeños, onions and secret spices. (Chili powder, cumin, oregano, paprika, cayenne, chicken bouillon cubes). With help from the beef rib meat, they turned out as some of my best ever.