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

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

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    Comment


    • mgaretz
      mgaretz commented
      Editing a comment
      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.
      Last edited by mgaretz; June 30, 2016, 04:29 PM.

    • CeramicChef
      CeramicChef commented
      Editing a comment
      mgaretz - MONEY!

    • Ernest
      Ernest commented
      Editing a comment
      Tri tip king strikes again!

    That looks really good mgaretz .

    Comment


      Never used mmd on chicken. How was it?

      Comment


      • Juddlight
        Juddlight commented
        Editing a comment
        It was great...made them a lil sweet

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        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
        Juddlight commented
        Editing a comment
        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 ๐Ÿ‘

      Home grown pork snakes 5# kielbasa 5#cajun
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      Comment


      • rat88
        rat88 commented
        Editing a comment
        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
        fuzzydaddy commented
        Editing a comment
        Yummy!

      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!

      Comment


      • CeramicChef
        CeramicChef commented
        Editing a comment
        That looks like a gastronomic delight if I've ever seen one. KUDOS!

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        What a lineup!

      • Thunder77
        Thunder77 commented
        Editing a comment
        That's a lot of meat !! Looks great! ๐Ÿ˜Ž

      Thanks Breadhead and CeramicChef.

      Comment


        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.



        Comment


        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          Oh my that looks delicious. Well done!

        • Oso21
          Oso21 commented
          Editing a comment
          Beautiful looking piece of meat! I need to give this cut a try. Good job!

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

        More great looking stuff everyone - keep 'em coming.

        Comment


          Sns Sloppy joes

          Comment


          • Juddlight
            Juddlight commented
            Editing a comment
            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 ๐Ÿ˜’....took it to 167 and made the joe sauce, threw back on in dutch oven uncovered stirred occasionally...yum

          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.

          Comment


          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            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).

          Breaknner!!

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Like always Ernest ... Food Porn!๐Ÿ˜ณ

          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!

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          Pete The Salt Pig was not amused!

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

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            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.๐Ÿ˜† Looks like a fine cook to me! I like the egg.๐Ÿ‘

          • CeramicChef
            CeramicChef commented
            Editing a comment
            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!

          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.

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

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          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Sear first...? What temp do you bake them at to finish them off? Meathead must be frowning.๐Ÿค”

          Chicken Liver.....

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            What is that, chopped liver? ;-)

            Nice cook. Looks tasty and rich.

          • Breadhead
            Breadhead commented
            Editing a comment
            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.๐Ÿ˜†

          • Ernest
            Ernest commented
            Editing a comment
            It's still cheap today and I am huge fan of liver.

          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.

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Huskee ... It's just an opposite method. I see your vision. Even if I don't like were still BBQ buddies.๐Ÿ‘

          • Ernest
            Ernest commented
            Editing a comment
            Sounds like you'd love sous vide burgers finished on the grill.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Seconding the sous vide burger recommendation.

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