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

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    This went in the smoke about 5 hours ago, and I expect it to be ready in about 2 more. I put the potatoes in about a half hour ago and will add some ears of sweet corn and a can of beans in about an hour.

    I prefer to cook short ribs as a full slab and treat them just like brisket, including the dry brine and rub.

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    And here is the finished meal:

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    Last edited by boftx; July 3, 2016, 05:09 PM.

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    • SoonerBQuer
      SoonerBQuer commented
      Editing a comment
      That's exactly like I do my beef ribs, finger and shorties. They look great!

    • Ernest
      Ernest commented
      Editing a comment
      I just got mine off the smoker!! You sir are my hero. I do racks as well slice em as brisket!

    • DWCowles
      DWCowles commented
      Editing a comment
      Beautiful boftx

    Just a warm up slab of back for tomorrow...

    Comment


    • boftx
      boftx commented
      Editing a comment
      Like you need an excuse to cook up some baby backs. Yeah, right.

    Time cut me short, so I cut the roast I to 3 "steaks" and put them over direct heat to get up to a proper temp. The SnS got them up a bit faster than I expected so I overshot a bit, but no complaints! I would not hesitate to do this again, with more time and just cook the whole roast to rare. Was VERY good!

    First pic is just going onto the direct sear, the second is the plated dinner. Winner winner, great dinner. Can always improve!
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    • boftx
      boftx commented
      Editing a comment
      Looks good to me!

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      I'm never going to get all the weight off if you keep posting awesome pictures like this! Well done and I'm sure your meal was off the charts.

    A little filet and shrimp

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    • jharner
      jharner commented
      Editing a comment
      Thanks

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Me jealous. I picked up some wire skewers this weekend.

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      That REALLY looks good!

    From this

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    Vacation in Brainerd Mn.




    To that: Zucchini from the garden

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    Last edited by troymeister; July 3, 2016, 07:34 PM.

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    Opening scene of Independence Day weekend.....



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    • richinlbrg
      richinlbrg commented
      Editing a comment
      Money!

      Told you, I'm just out of superlatives.

    • DWCowles
      DWCowles commented
      Editing a comment
      That would have been a perfect pic if that green stuff wasn't in it Ernest

    • Ernest
      Ernest commented
      Editing a comment
      DWCowles I don't like sweating on the commodore. HAHAHA

    Sugar Maple Planked Salmon

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    And now the money shot ...

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    Pete The Salt Pig approves ... none of his relatives were consumed in the filming of this cook!

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    • Thunder77
      Thunder77 commented
      Editing a comment
      Aww yeah! I love some salmon! 👍

    • Thunder77
      Thunder77 commented
      Editing a comment
      What's the topping on the salmon?

    • CeramicChef
      CeramicChef commented
      Editing a comment
      Thanks, Guys! I appreciate the comments. Pete sends his best for a wonderful 4th of July Holiday.

      @jgjeske - Joe, that "topping" is just some of the semi dried marinade I scraped off the plank. I love that stuff and just couldn't see wasting it.

    Not even remotely BBQ or grilling, but this cheesecake was a home run! Made it for my daughter for her birthday. She said that it was a "spiritual experience". 😎
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    • CeramicChef
      CeramicChef commented
      Editing a comment
      Killer cheesecake, Joe! Very nicely done. Kudos to you, my Friend! Happy 4th!

    • DWCowles
      DWCowles commented
      Editing a comment
      Oh yes...a cheesecake and with cherries!

    • CapeMay
      CapeMay commented
      Editing a comment
      That looks really good.

    A few recent cooks:

    I made pizza dough the other day. It been fermenting in the refrigerator since, but it goes in the freezer today. I did shape one piece into a batard and baked along side some chicken the other day, but I was not particularly happy with the way it turned out. I need to do a dedicated bread baking on the grill.

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    Here's the chicken I grilled along with the batard. Your basic S&G with a little paprika added for color.

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    And here's something I haven't done in a looong time, and never on the grill. I would have taken a photo of the finished sammie, but when faced with the choice of picking up the sammie or the camera, I chose the sammie - sorry.

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    Last edited by RonB; July 4, 2016, 06:53 AM.

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      Just a few ribs
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      • DWCowles
        DWCowles commented
        Editing a comment
        The rack wasn't wide enough to support the full length of the ribs so I used cake knives to keep them from hanging off the edge

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        On my first look I thought those were the new Meater on Kickstarter.

      • Guest's Avatar
        Guest commented
        Editing a comment
        Clever idea, DWCowles ! We'll be adding your photo to the Hot From The Pit newsletter, which we'll be sending TODAY!

      One of two briskets
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        Pull pork and one of five racks of ABTs and yes I wrap my butts
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          My beautiful bride conjured this up for the weekend...blueberry & cherry.
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          • Thunder77
            Thunder77 commented
            Editing a comment
            Whoa! Nicely done!

          • CeramicChef
            CeramicChef commented
            Editing a comment
            Very original! I'm stealing this idea! Thanks and major kudos to you, Craigar.

          • Craigar
            Craigar commented
            Editing a comment
            Guest go right ahead as she got the idea from Facebook. The original recipe calls for strawberries instead of cherries.

          Soon to be pulled pork.







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            A couple of Berkshire SLC racks just starting the dry brine for LMRs.
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            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              A lesson for me. Go with the flow. I called the hipster butcher, because they were advertising Berkshire ribs at a price. I called and the special was on BBRs. I asked for spares. They were only too happy to accommodate, promising SLC's cut by a guy from The Lou. Should have gotten BBRs. Shiner city

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