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

[mgaretz]

Tri-tip, cooked for 8 hours SV at 128F then torch seared. Served with green beans and salad.

[mgaretz]

I used to season with Montreal Steak Rub before bagging and freezing, and I actually did with this one. Normally they go from the freezer into the bath. But my wife has gone off any seasoning so I thawed this one and rinsed most of it off before rebagging. All it needed was salt when served.

[CeramicChef]

mgaretz - MONEY!

[Ernest]

Tri tip king strikes again!

[RonB]

That looks really good mgaretz .

[Thunder77]

Never used mmd on chicken. How was it?

[Juddlight]

It was great...made them a lil sweet

[fuzzydaddy]

The Sweet Georgia's Brown Smoked Yard Bird, Parts Or Pulled is great. Time to make it again. Here's the link: http://amazingribs.com/recipes/chick...d_chicken.html

[Juddlight]

Fuzzy it looks just like my thighs did lol...was dry brined n a heavy dusting of the mmd hot n fast til the bigggest breadt read 164...yum 👍

[rat88]

Home grown pork snakes 5# kielbasa 5#cajun

[rat88]

I loaded up the grates for the UDS but it looked like rain, so I put them in the Hog smoker. Better air circulation and I didnt have to turn them. Easier to load / unload and makes good cooling racks when they get done. Thinking about buying a few extras!

[fuzzydaddy]

Yummy!

[Oso21]

Had the day off...so why not smoke a few things?
2 Briskets (11# & 13.5# trimmed)
A 4 bone rack of Beef Shorties (5# untrimmed)
2 Owens sausage rolls (for breakfast scrambles)
4# of boudain
15 Disney style Turkey legs(14.5oz avg.)
A pot of pintos(Granny's)
The beef is looking good, Beans are delish and I had to sample the sausage: Mmmm!

[CeramicChef]

That looks like a gastronomic delight if I've ever seen one. KUDOS!

[fuzzydaddy]

What a lineup!

[Thunder77]

That's a lot of meat !! Looks great! 😎

[Oso21]

Thanks Breadhead and CeramicChef.

[kingdarb]

I did a tri-tip yesterday. First time I did one. Sous Vided (is vided a verb?) it at 131 for about 10 hours, then seared it a couple inches over the coals on a screeching hot kamado. Seasoned it with cow lick rub before the water cook. All in all it turned out really well. I would do another for sure.

[fuzzydaddy]

Oh my that looks delicious. Well done!

[Oso21]

Beautiful looking piece of meat! I need to give this cut a try. Good job!

[Huskee]

My autokurrekt always says vided isn't a word. I ignore it, what does it know.... Nice work!

[RonB]

More great looking stuff everyone - keep 'em coming.

[Juddlight]

Sns Sloppy joes

[Juddlight]

I have a pic of the burger alone on there with an apple wood rub and the probe in it but that one wldnt post 😒....took it to 167 and made the joe sauce, threw back on in dutch oven uncovered stirred occasionally...yum

[Potkettleblack]

Pulled short rib bark bomb, tillamook reserve cheddar, Lillie's Q Smoky sauce and a Portuguese rustic roll.

Good eats. Heated in foil with beef love, this was the bark bomb I was dreaming of. Pullable, barky, smoky, unctuous.

[fuzzydaddy]

Your descriptions rock! And your food & photo ain't half bad either! Well done. I'm adopting the saying...I'm a BFoB (Big Fan of Bark).

[Ernest]

Breaknner!!

[Breadhead]

Like always Ernest ... Food Porn!😳

[CeramicChef]

Decided that breakfast for dinner was in order. I had a couple of uncured ham steaks that were thawed in the refrigerator. So, a little hickory smoke for about 45 minutes, a couple of eggs for maybe 7 minutes, and voila! Breakfast for dinner!



Pete The Salt Pig was not amused!

Thanks for looking, Y'all have a happy and safe 4th of July holiday. Happy Birthday America!

[Breadhead]

The good part of getting old is we can do crazy stuff like having breakfast for dinner and we don't care if the young ones think we're whacky.😆 Looks like a fine cook to me! I like the egg.👍

[CeramicChef]

Breadhead - the older I get the less concerned with propriety I am! I like to think I'm become the eccentric I always claimed to be!

[Huskee]

I'm off cooking duty for a few nights, so here's last night's doings.

Burgers, front seared (my fav way). The 26" kettle with the SnSXL is the perfect size for searing 8 burgers.







And ribs made on the 22" kettle for my lunch tonight. Smoked with hickory & cherry.

[Breadhead]

Sear first...? What temp do you bake them at to finish them off? Meathead must be frowning.🤔

[Ernest]

Chicken Liver.....

[Potkettleblack]

What is that, chopped liver? ;-)

Nice cook. Looks tasty and rich.

[Breadhead]

I was a big fan of liver and onions as a child. My mother told me later in life she cooked that often because liver was cheap back in those days.😆

[Ernest]

It's still cheap today and I am huge fan of liver.

[Huskee]

Breadhead (My comment was too long for a comment.) Whatever the kettle's at. After searing I close the vents down to the usual low & slow area, but I don't bother checking the grate temp. I spot-check the burgers, add cheese when they're at 153-155, and take them to 155-160max.

Meathead advocates reverse sear for steaks 1" or over, I don't know too many burgers that are 1" or over, maybe sometimes . Too, no rules. To me, front sear is where it's at with burgers. I don't like them too smoky, just a little, and a quick cook keeps them far juicier IMO.

[Breadhead]

Huskee ... It's just an opposite method. I see your vision. Even if I don't like were still BBQ buddies.👍

[Ernest]

Sounds like you'd love sous vide burgers finished on the grill.

[Potkettleblack]

Seconding the sous vide burger recommendation.