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

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  • Ernest
    Founding Member
    • Jul 2014
    • 3352
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    KBQed Chikin n broccoli

    Comment

    • Oso21
      Former Member
      • May 2016
      • 27
      • Texas

      Smoked a dozen beef shorties, seasoned with Montreal steak seasoning and Grilled chicken, Brined & seasoned with lemon pepper. Very pleased with the results!
      Attached Files

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Man them shorties look freaking delicious!!

      • martybartram
        martybartram commented
        Editing a comment
        WOW! on those ribs just WOW!
    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      Maple-ginger glazed, bacon-crusted cedar plank salmon from Chris Lilly's "Fire and Smoke".

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      Comment


      • martybartram
        martybartram commented
        Editing a comment
        How did they taste?

      • Pequod
        Pequod commented
        Editing a comment
        Awesome. A lot of cedar plank salmon rubs are very sweet -- heavy in brown sugar. The bacon (partially cooked then ground in a food processor with some Panko) made it savory and and gave it a nice crust-like texture.

      • martybartram
        martybartram commented
        Editing a comment
        Cool I don't like my salmon sweet so that sounds worth trying
    • SteveFromLafayette
      Former Member
      • Dec 2015
      • 118
      • Lafayette, LA

      Wing time!
      Attached Files

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      • SteveFromLafayette
        SteveFromLafayette commented
        Editing a comment
        Huskee No pictures? Oh well, I'm sure they were delicious

      • Huskee
        Huskee commented
        Editing a comment
        Nah, they weren't much to look at, very very small. Humorously tiny. My kids & I made jokes that they were robin wings, chicken M&Ms, and bone-in nuggets. They were tasty though...

      • Thunder77
        Thunder77 commented
        Editing a comment
        Wings on the kettle for us too!
    • mgaretz
      Founding Member
      • Jul 2014
      • 892
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      Tri-tip hash made from leftover tri-tip:

      Click image for larger version

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      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Mmmm... You need some biscuits and gravy with that hash.😋

      • mgaretz
        mgaretz commented
        Editing a comment
        Not this California boy! Maybe a poached egg or two...
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      Today's Dunch.😋

      Shrimp & Sausage Jambalaya... Mmmm I love spicy Cajun food!
      Attached Files

      Comment

      • Jon Solberg
        Former Member
        • Jul 2014
        • 4819

        Pulled pork. Sweet Italian Bacon pizza with KC sweet sauce.
        Attached Files
        Last edited by Jon Solberg; June 3, 2016, 04:25 PM.

        Comment


        • DWCowles
          DWCowles commented
          Editing a comment
          That's what I'm talking about. Looks great Jon

        • Breadhead
          Breadhead commented
          Editing a comment
          Nice looking pizza...😋 Great shaping on that dough!
      • Oso21
        Former Member
        • May 2016
        • 27
        • Texas

        Fantastic looking Pizza Jon! Got to give that a try.

        Comment

        • Ernest
          Founding Member
          • Jul 2014
          • 3352
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          Sous vide salmon

          Comment

          • boftx
            Founding Member
            • Jul 2014
            • 911
            • Las Vegas, NV
            • CharGriller Pro COS
              Oklahoma Joe COS
              Maverick 732 thermometer
              Red Thermapen
              Favorite beer: Scotch

              I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

            London Broil. Dry-brined for a few hours, then seasoned with dill weed, garlic powder and Old Bay. Two-zone setup for an hour to go from 38F to 125F, then seared over the coals to 135F. Served with mashed potatoes and a simple salad.

            (And yes, that really is the start of a smoke ring.)
            Last edited by boftx; June 3, 2016, 09:24 PM.

            Comment


            • DWCowles
              DWCowles commented
              Editing a comment
              I love Old Bay....it will go on anything

            • Thunder77
              Thunder77 commented
              Editing a comment
              That is beautiful. It's tricky to get a london broil that good!
          • Iron Bulldog
            Club Member
            • Apr 2016
            • 86
            • Hays Kansas

            Good god in heaven just pile everything up on the last page and serve with a little gravy!

            Comment

            • Timo
              Former Member
              • Mar 2016
              • 15
              • Littoinen, Finland

              Tried to make some Char Siu Ribs tonight. They were okay, but a bit chewie. Since I didn't have baby backs, but spares, the cooking time was propably not long enough. We ate half of them anyway and then dumped the other half back to the grill. I'll tell how that worked out!

              I'm not familiar with Char Siu before, but I thought the recipe lacked in acidity, so I squeezed some lemon juice on top of them and it seemed to work.
              Attached Files

              Comment


              • Timo
                Timo commented
                Editing a comment
                So, I had them in the grill for a half an hour more. They were a bit drier but also a lot more tender. My guests were very impressed! Still, I have to say, that in my opinion it's very hard to top the Last Meal Ribs. I've learned to love the smoke!
            • SteveFromLafayette
              Former Member
              • Dec 2015
              • 118
              • Lafayette, LA

              Crawfish etouffee. Can't smoke in the rain!
              Attached Files

              Comment


              • DWCowles
                DWCowles commented
                Editing a comment
                Sure you can @SteveDromLafayette just get a canopy

              • Thunder77
                Thunder77 commented
                Editing a comment
                Awww yeah! You can't get much better than that! 👍

              • JeffJ
                JeffJ commented
                Editing a comment
                Stew served over rice is simply divine. That looks phenomenal. Nicely done.
            • SteveFromLafayette
              Former Member
              • Dec 2015
              • 118
              • Lafayette, LA

              Root beer this time! @JerodBroussard
              Attached Files

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                richinlbrg sweetness, they said it was as if a dollop of vanilla ice cream was dropped into each bottle.

              • richinlbrg
                richinlbrg commented
                Editing a comment
                Maybe we need a subcategory for this - I don't want to hijack this thread. I hope you let us know how you like it!

              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                We talking root beer, it's all good. I will give feedback. Though all I have to compare to is Barq's, A & W, IBC....maybe something from the LoneStar Brewery in San Antonio in the summer of 1990.
            • richinlbrg
              Founding Member
              • Jul 2014
              • 1892
              • Leesburg, VA. (Northern, VA)
              • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

              OK, Medusa , your burgers looked so guuud, we had some 80/20 we needed to cook, so we stole your recipe.

              GUUUUD

              The onions kinda hid the burger, but a double thumbs up! Burgers were a bit loose, I might add a binder next time.
              Attached Files

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                We are doing burgers tomorrow night, I plan to eat a couple "hamburger steaks topped with caramelized onions" darn it, burgers Monday
                Last edited by Jerod Broussard; June 4, 2016, 09:07 PM.

            Announcement

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            Meat-Up in Memphis 2021

            SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
            Click here for details. (https://amazingribs.com/memphis)
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            Meat-Up in Memphis

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            If you have a Weber Kettle, you need the Slow 'N' Sear

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            the good one grill
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            thermapen
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            Grilla pellet smoker
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            Delta by Nuke,
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            Weber Genesis Grill
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            Weber Genesis Grill
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            masterbuilt gas smoker
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            Grilla pellet smoker
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            NK-22-Ck Grill
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