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

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  • DennisComp
    Former Member
    • Jun 2016
    • 14

    2nd smoke on my kettle. Working up to bigger pieces of meat as I go. First time was just hamburgers. Pork Tenderloin this time.

    These are the pieces I grabbed for my plate and was impressed by my first real smoke ring, haha.

    Baby steps...

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      Love the bark and the smoke ring on those.

    • RonB
      RonB commented
      Editing a comment
      Well done.
  • troymeister
    Charter Member
    • Aug 2014
    • 1451
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
      I love cooking with wine. Sometimes I put it in my food.

      One cannot have too many grills.

    Winner Winner Chicken Dinner: Chicken from the farm below. Rock Cornish Hens. Far better than store bought....Distinct flavor....Awesome skin...Moist breast. Unbelievable.....

    Spatchcocked and cooked on The SnS....


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    Last edited by troymeister; July 9, 2016, 09:06 PM.

    Comment

  • RonB
    Club Member
    • Apr 2016
    • 12857
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Why did the chicken cross the road? To get away from the guy with the grill.

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Chickens hate AmazingRibs.com!!!
  • JDenver
    Club Member
    • Apr 2016
    • 40
    • Austin, TX
    • Smokers / Grills:
      • Pit Barrel Cooker
      • Weber Performer 22"
      • New Braunfels Offset Smoker (Permanantly Retired)

      Accessories:
      • Slow 'N Sear
      • EasySpin Cooking Grate
      • PizzaCue Pizza Kit
      • ThermoWorks ThermoPop
      • Maverick ET-732
      • ThermoWorks Dot
      • Weber Rapdfire Chimney Starter

    I cooked chicken & pork ribs again in my PBC. Still need some practice as the ribs were too fall-off-the-bone. I like them with more bite. I also cooked some smashed roasted potatoes.

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Nice cook...👍
  • Fine Swine
    Former Member
    • Apr 2015
    • 192
    • Davidsonville, MD

    Scooby snack from yesterday's whole brisket. Cheating burnt ends from the point cooked in duckfat and some BBQ sauce. Time to make another order...but here are a couple of picts...

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    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Nice burnt ends and I love potato salad. Beautiful!

    • Ernest
      Ernest commented
      Editing a comment
      Goodness gracious!! Plus Duck fat?!
  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4963
    • Winchester TN
    • Hardware
      Blackstone 36” Griddle
      Slow 'N Sear Deluxe Kamado.
      Slow 'N Sear Kettle Grill.
      Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Weber Chimney starters (regular and half).
      Joule.
      GrillGrates.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

    A couple racks of baby back ribs smoked today on my kettle with a Slow 'N Sear. Tasty. An hour of torrential downpours here in Florida wasn't going to stop me! Meathead's Memphis Dust and no sauce.

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    Comment


    • CeramicChef
      CeramicChef commented
      Editing a comment
      YEAH! That's just money! Kudos to you fuzzydaddy.

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Thanks CeramicChef. These ribs were from a store I've never purchased from and the price was not bad at $3.33 / lb. I also bought a butt to cook ($1.39 / lb.), hopefully this weekend. I only have my kettle here in Florida.
  • CapeMay
    Former Member
    • May 2015
    • 25
    • Twin Cities

    Cleaning out the refrigerator.

    Pizza and lamb racks.

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1960
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
        Disqus: Le Chef - (something something something) - it changes

      After last week's shiner city racks of "SLC" ribs, I felt the need for redemption, with meaty ribs. Costco 3 BBRs in cryovac to the rescue. With cherry chips in a packet and competition pellets in the tube, pronounced cherrywood flavor that I've been looking for.

      Also did one of those ribeye steaks that I cut off my dry age project, smoke and sear. I had to do it on the warming rack for the reverse portion, so it went a bit faster than I thought it would. But had to slice. Another proof of concept thing. That's me, always proving a concept.
      Attached Files

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        I guess you never thought of having a Shiner Bock with those ribs last cook, yet another concept you could have proved. "Rarely do people get 2 Shiners and enjoy 1"

        Nice cook and cherry wood is my FAVORITE! Cherry coke, not so much.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Man, back when I went to college, we took pride in being able to get Shiner Bock. Supposedly only three bars outside of Tx that sold it, then. Now, it's a four dollar draft at my neighborhood place that doesn't have an epic beer list. Still love it though.
    • Thunder77
      Founding Member
      • Jul 2014
      • 2777
      • Halethorpe, MD
      • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      So I get home from work today, and the wife asks if I am up to making dinner. "Sure!" I said, without thinking about it. Well dang, all I had thawed was a choice London Broil, or a pork loin. I opted for the London Broil. Now I know that it is not the greatest cut of meat to grill, but I thought, "what the heck, let's see how good I really am!" So I guick prepped that baby with kosher salt and Montreal steak seasoning, and plunked it in the fridge. I got the fire going, and started some MH sweet potato fries. After sitting in the fridge a little more than an hour, the steak was ready for the grill. I got the sweet potatoes going on the gasser, and then plunked that choice London broil on the indirect side of SnS with 1/2 chimney of coals. I thought, "here goes. I could be screwing up almost 3 pounds of meat!" Not going back now. Trusting my knowledge gained from AR, I soldiered on. I hit 115 IT and took the lid off, and opened the bottom vent wide. My neighbor was looking on enviously as I flipped that lovely cow flesh and let the smoke blow over his way! 😜
      I pulled it at 130 IT, and for once, everything was ready at the same time. 😎
      Bottom line? It was by far not the best steak I have ever done, but it was very, very good! Served up with MH sweet potato fries, regular fries, and sautéed squash combo, it was a very good meal.

      I couldn't have pulled it off without the knowledge that I have gained from this site. Or without my daughter's help with the squash! I love AR.
      Attached Files
      Last edited by Thunder77; July 10, 2016, 07:27 PM.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Great job on that chunk of protein.

      • CeramicChef
        CeramicChef commented
        Editing a comment
        That's a gorgeous cook, Joe! Kudos to ya.

      • Thunder77
        Thunder77 commented
        Editing a comment
        Thanks, guys!
    • Harry
      Charter Member
      • Jun 2015
      • 277
      • Wash DC & environs
      • Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.

      Working my way through the Weber "Smoke" and its clone, "The Summit Charcoal Grill Cookbook". Tonight was 'Spiced and Smoked Chuck Roast" (TSCGC p. 62). Only about two hours of cooking on the grill (indirect) after two hours of braising, but this is a stunningly good result for a difficult piece of beef. Be sure to tie up the roast to ensure consistent cooking AND to cut across the grain.

      The basting sauce is also excellent and reminds me of a basting sauce a family friend from Northern Louisiana introduced us to circa 1954 as a wet rub/dipping sauce for spare ribs. Click image for larger version

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      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Hard to beat a chuck.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        So many of the techniques recommended in the Weber Summit Charcoal Cookbook fly in the face of Meathead's recommendations that I have yet to try one of their recipes, Harry . I'm going to look this one up, though, because you made it look so doggone good!

      • Harry
        Harry commented
        Editing a comment
        fzxdoc - I followed the recipe re: ingredients but followed "The Science" for actual cooking. Well, wife did the braising so I left that part to her. Thx.
    • DWCowles
      Founding Member
      • Jul 2014
      • 9709
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      Did some country style ribs on the kettle & SnS and they were great
      Attached Files

      Comment


      • Ernest
        Ernest commented
        Editing a comment
        Dude!!

      • DWCowles
        DWCowles commented
        Editing a comment
        I'm getting better at bbqing Ernest and no ceramic oven was involved

      • Huskee
        Huskee commented
        Editing a comment
        Want. Now.
    • Mitchl
      Club Member
      • Jun 2016
      • 82
      • Mill Creek, WA
      • Green Moutain Daniel Boone pellet smoker
        Weber Kettle Premium 22.5" green
        Weber Kettle 18.5" black
        Slow n Sear
        Maverick ET-733
        Thermoworks Thermopop
        Meathead book
        Applewood wood of choice

        Fav drink to 'Que by:
        Coke zero, bourbon, lime juice, and lots of ice

      BBQ chicken at 350 F to an IT of 160 on Weber kettle and SnS. Dry brined with even parts Tony Cacherrie, baking soda and black pepper for a couple of hours. Smoked with some apple wood. Still working on getting a stable 325-350 with half a chimney of lighted KBB. Seems like I have to go wide open on lower vent and 1/2 on top to barely keep temp. That doesn't seem to be SOP with SnS, so something is odd. Any tips with fast and short in SnS? Got my 225 dialed in, but 325 fast and slow not so much. I think the added complication with how many briquettes is stumping me so far. M

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Mitch and Tony do a cook good
    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      Getting in touch with my [imaginary] Lebanese roots with some Chicken Shawarma.

      The marinade for some boneless, skinless chicken thighs:

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      Authentic Shawarma is cooked on a vertical rotisserie with the thighs threaded over the spindle, gyro-style. Took some effort, especially in defying gravity, but finally got my Kamado Joe in position:

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      Okay, I'm cheating with a rotisserie basket on my Joetisserie:

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      And 40 minutes later:

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      But wait, there's more! Aye, cap'n, there be Pita on the CI griddle!

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      And the money! Wife made an Israeli Salad:

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      Love the Kamado's versatility, easily switching from rotisserie to griddle. This thing flat out cooks!

      Comment


      • CeramicChef
        CeramicChef commented
        Editing a comment
        Pequod - that's just MONEY! Kudos to you!

      • Pequod
        Pequod commented
        Editing a comment
        Thanks CC! Appreciate your feedback here and at KG. Tremendously fun cook. I'm turning into one of those obnoxious Kamado fanboys and loving it 😁
    • RonB
      Club Member
      • Apr 2016
      • 12857
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      A little chicken stir fry. I marinated then cooked the chicken on the Weber. The veges were done on the stove so that I could make a pan sauce. Served with rice, (of course), and the beverage of choice.
      The grilled chicken took this dish up a notch.

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      Last edited by RonB; July 11, 2016, 06:40 AM.

      Comment

      • Splatt44
        Club Member
        • Jun 2016
        • 61
        • North Potomac MD

        My all smoked dinner. The lamb was the showstopper. Served on the bone just dig in with your fingers. By the time cake came around I almost, yes almost could not eat.

        Comment


        • bbqoaf
          bbqoaf commented
          Editing a comment
          Looks great, smoked lamb is awesome, it's highly underrated when it comes to Q.

        • Splatt44
          Splatt44 commented
          Editing a comment
          Agreed.

        • Thunder77
          Thunder77 commented
          Editing a comment
          How did the smoked cheesecake turn out? Never would have thought of that.

      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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      See less
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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 PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

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      Weber Genesis Grill
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      Weber Genesis Grill
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      NK-22-Ck Grill
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