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

[bbqoaf]

Great Sunday today with the seven B's:

- BBQ
- Backyard
- Baby
- Bouvier
- Beer
- riBs
- sauvignon Blanc

I'm doing one rack Classic LMR style with my version of MMD (I add Chili powder and a little cayenne) and one rubbed with a 50/50 blend of yellow curry powder and white sugar to be finished with mango Chili sauce at the end.

[Ernest]

I'm looking forward to that little piece of FAT!!

[martybartram]

Today: yesterday's leftover Pesto crusted pork loin, last meal pork ribs, teriyaki hoisin wings with yardbird rub, basalmic Simon and garfunkel beets, yellow seedless watermelon, homemade sauerkraut dilly beans and pickles, and a salad.

[Ernest]

Gotta have a peach cobbler to open summer

[DWCowles]

Nothing like a good ole pulled beef sammich top with horseradish sauce and caramelized onions between a fresh onion bun

[Dewesq55]

Pulled pork sandwich with MH's Columbia Gold topped with oil and vinegar cole slaw (I don't do the mayo one).

[bbqoaf]

Finished product, curry rubbed with mango Chili sauce finish on the left, classic LMR's on the right. As always, amazing.

After the smoke,the two rubs tasted pretty much the same,you couldn't really pick out the curry over anything at all. The sauces had a mild difference, but not huge. Overall, I preferred the LMR's by a hair, I'll save the curry seasoning for oven ribs.

[richinlbrg]

The pictures above are humbling!

Here is the pulled pork I did yesterday - still not sure what cut it is, but made the right call to go low and slow and pull it. Apple wood chunks, probe tender @ 201*F, faux cambro for just under 2 hours.

First pic is the just pulled pork - very juicy. The second is the bones. If anyone recognizes the bones, I'd love to know what cut I'm enjoying.

[jecucolo]

[SteveFromLafayette]

Spent the weekend at a friend's house. He wanted me to walk him through a brisket. Good times!

[Hominskyj_pgh]

Babyback, chicken and sausage on this fine Memorial Day. Here's to those who sacrificed so that I could take the photo.

Smoke Vault
Hickory/Cherry
Maverick 732
Thermo Pop.

[Hominskyj_pgh]

Chicken and sausage is done.

[martybartram]

First time cooking duck. Did the wings and parts low and slow. Breast was trussed and cooked low 300s and finishing at 375. Then seared. Duck was 150ish coming off sear but still managed to keep her nice and juicy and a touch red.
Beef came off at 135 on thickest and 145 on thinnest making it his and her sides. Baked potatoes cooked on the coals in my fire pit and leftover sides from yesterday's feast.

[Danjohnston949]

fuzzydaddy, and The Pit, Seeing fuzzy's Post on his Shrimp and Seafood Boil, I had my Cooker Drug out of the Garage (damned miracle my nephew
Didn't Kill Himself!, and we had My Version of a Low Country Boil, Frogmore Stew, some call it a Ditch Bug Boil (Crawfish)? I used about 1 1/2# Shrimp,
1 3/4# Snow Crab Legs, +-2# New Red Potatoes, 1 Lg Vidalia Onion, 4 Cobs bicolor Corn!, 1 Ring of German Sausage, 2 - 6" Links Smoked Bratworst!
3 TBS Morton Salt (add more), 3 Bags - McCormick Crab & Shrimp Boil, 1 Quart Budweiser Beer (use Better), +-2 Gal Water! Bring the Water and Spices to a Boil, add the Potatoes and Onions, 15-20 Min then the Corn and Sausage, after 15-20 Min Stir in Seafood generally Shrimp Last! When the
Shrimp turn Pink they are done further cooking will make them Tough! Shrimp by Fabian Seafood, Galveston TX are flown into the Twin Cities and John
Murphy trucks them Fresh to the Barren Waste Land!
Eat Well and Prosper! From Fargo ND, Dan

[richinlbrg]

Just a couple racks of BBs smoked with hickory.