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.

[bbqoaf]

I was just informed that I forgot the eight B, my Beautiful wife!

[CeramicChef]

The picture of the Baby and the dog is simply priceless. The dog looks to be saying "Leave my little Buddy alone!"

[Ernest]

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

[Ernest]

Dewesq55 a flanken cut beef short rib

[Dewesq55]

Korean marinade? Gochujang?

[Ernest]

Dewesq55 on no, none of that. Salt, pepper marinated in kiwi juice. Grill

[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.

[CeramicChef]

What a sumptuous repast! Kudos and congrats.

Beautiful pics.

[martybartram]

Thank you, he said humbly

[Ernest]

Gotta have a peach cobbler to open summer

[Ernest]

Hahaha!

[CeramicChef]

WOWZERS! All that's needed now is vanilla bean icecream and a big glass of cold milk.

[martybartram]

Peaches are coming in this week where we live. Can't wait!

[DWCowles]

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

[Ernest]

I know you had 2 of those

[DWCowles]

Thanks Dewesq55 and bbqoaf ... yes Ernest I did have two

[richinlbrg]

That looks fabulous!

[Dewesq55]

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

[DWCowles]

Looks great Dewesq55 ...I haven't had pulled pork this year yet but it's on my 4th of July menu.

[richinlbrg]

Looks GREAT, Dewesq55 ! I need to try the Columbia gold! You've inspired me now!

[CeramicChef]

Dewesq55 - classic sandwich! Very nicely done. Kudos and congrats. And we don't do mayo on slaw of potato salad around theses parts as well.

[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.

[Breadhead]

If you can produce ribs that look like that... You're a real Pit Master! Nice.👍

[richinlbrg]

Those look amazing bbqoaf ! Downright Ernest.

[bbqoaf]

Thanks DWCowles, Breadhead and richinlbrg! Being compared to Ernest is the greatest compliment you can receive on his forum, made my day, happy Memorial Day to all.

[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]

[Jerod Broussard]

Back and short??

[jecucolo]

Yes. Never smoked beef ribs.

[SteveFromLafayette]

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

[Jerod Broussard]

Old Country BBQ Pit. Pretty sure I have seen those at Academy.

[Jerod Broussard]

Old Country BBQ Pit.

[SteveFromLafayette]

Yes and yes.

[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.

[martybartram]

I tell you what, without this site and book, I never would have tried duck. I never liked it prior too greasy. Now, having had it this way, I am a fan

[Hominskyj_pgh]

Without this site I never would have tried a lot of things... Haha. Glad I did.

[martybartram]

My wife is laughing at me over this production http://youtu.be/oDLAlOqZ9_k?a

[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

[troymeister]

I like it!!!!

[richinlbrg]

Just a couple racks of BBs smoked with hickory.