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

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  • 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.

    My 8 lb pork butt at 7 hours. Lid removed to knock off ash and add KBB, and to flip the butt.
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    Wow! About 1/4 to 1/3 of the KBB still left.
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    Bonus photo when I was lighting 12 KBB in the SnS just before midnight.
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    Comment


    • Harry
      Harry commented
      Editing a comment
      Beautiful. The blue flame is, too.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      So how long did that butt take? It sure was looking good at 7 hours. Thanks for the post!

      K.

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      fzxdoc it's still on. Probably will be 14 hours. That's my typical kettle + SnS time.
  • 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.

    Boneless leg of lamb following a 10+ year old recipe from 'Food & Wine'. The lead-in paragraph says it is based on the lamb basting sauce that the Bosley family uses at its Moonlite Bar-B-Que Inn, Owensboro, KY. Basically, it is water, cider vinegar, Worscestershire Sauce, lemon juice, salt, and pepper. Note: no garlic. My Dad would not go near lamb unless it reeked of garlic - a holdover from his WW II days on board aircraft carriers when Australian and New Zealand lamb was a staple. I'm pretty sure he'd have loved THIS basting sauce, however. Finished it at 125 degrees with direct/indirect cooking per "The Science . . ." Click image for larger version

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    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Very nice, Harry!

    • martybartram
      martybartram commented
      Editing a comment
      Nice color! Looks delish!

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Beautiful I would definitely eat that.
  • 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.

    The butt probed like buttah at 196 IT, in 12 hours and 45 minutes. The last 4-1/2 hours the Florida sun was bearing down and I ran 240 to 250 which shortened the cook some.

    In the bright sun it looks a little orange in the first photo.

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    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Love that bark!

    • Breadhead
      Breadhead commented
      Editing a comment
      Nice cook Fuzzy...👍
  • 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.

    That is inspiring.

    Comment

    • 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.

      Here's the final picture of today's butt on the Weber Kettle and Slow 'n Sear. My wife said "best ever" and looks like I got a nice smoke ring. I added the butt and 4 small chunks of cherry from Fruita as the temp hit 175. Oh my was the taste spot on for my family.

      Click image for larger version

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      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Double drool. That is sooooo pretty, fuzzydaddy !

      • Mitrakas
        Mitrakas commented
        Editing a comment
        x3 that is a perfect picture. What a great job on that cook!

      • Breadhead
        Breadhead commented
        Editing a comment
        Quadruple drooool... You nailed! Great looking food and your picture is like Ernest 's beautiful pictures.👍
    • Huskee
      Administrator
      • May 2014
      • 15141
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      Late last night I started some chuck roasts (and a rack of ribs) on the Yoder stickburner with ash wood. When I went to bed this morning they were at 199 so I tasked my wife with the finish work (watch it and let it get to 205-207, cambro it, shred it) to which she did marvelously. All together they got about a 13hr smoke plus a 1-2hr cambro hold. I used about 15 or 16 ash logs, about 12-14" long most split into quarters (slightly smaller than the average bonfire-sized pieces) from startup at ~7pm last night until ~9am.

      So tonight at work I have leftover ribs and fresh pulled beef! Yummmmm.

      Click image for larger version

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      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Looks great!

      • Harry
        Harry commented
        Editing a comment
        Huskee, I've never used ash, but we do have a few "trash" trees I've got to cut soon (too close to the house). SO I don't have to do any work (smile), can you tell me what it's like? What flavor? Seems pretty mild. Should I save some chunks?

      • FLBuckeye
        FLBuckeye commented
        Editing a comment
        Huskee I have looked for a pulled beef recipe here on the site and can't find one. Can you elaborate a bit? TIA
    • Mitrakas
      Former Member
      • Jun 2016
      • 109
      • Marlboro, MA

      Seriously, can you make it any better than that? I am going to get a chuck roast today and try that. Thanks for the inspiration

      Comment

      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4339
        • Stockholm, Sweden

        So, I visited Huddersfield in Yorkshire, England. Beautiful neighborhood, did some hiking, and some cooking :-)

        A local butcher named "Keith the butcher" (of course...) provided the meat. What a treat it was visiting a butcher that raises his own pigs, then butcher and sell them. A small family business. I love to buy food at places like this. Also, my friend just bought his first kettle, a classic Weber, so I was giving him an intro into proper bbq. We did a lot of veggies (broccoli, lemon, gem salad) the first day, then went for a classic pork belly on day II. I was cooking without a thermometer (the one in the lid was there, but very unreliable), so I had to wing it. I laid out a classic snake, and cooked the pork belly with briquettes and beech wood until inner temp was 203° F (95° C). Due to a lack of water pan I sprayed it every 40 minutes with concentrated apple juice.

        The cooks were very successful, and the pork belly was out of this world. It didn't leave the cutting board, we ate it right after slicing, with a cool beer. I think that pretty much is the ideal cook in my mind, sharing great food like that.

        Here's the butcher, doesn't get more British than this, does it?

        Click image for larger version

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        Here's the pork belly, ready for rest, then it's time to dig in

        Click image for larger version

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        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          Now that's just beautiful!

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Ohmigosh, what a great-looking pork belly. No wonder you all ate it right off the cutting board!

          Kathryn

        • Henrik
          Henrik commented
          Editing a comment
          Thanks! I'm gonna have to agree with you all on this one. Pork belly is a really great and juicy cut of meat.
      • Mitrakas
        Former Member
        • Jun 2016
        • 109
        • Marlboro, MA

        Did a couple of 10 pound picnic ham shoulders for a party last night. 24 hour dry brine, then mixed up my first batch of Meatheads Memphis dust. That is a marvelous rub recipe that I'll be using again, thank you Meathead. Then on the 26 weber kettle with SNS at 225 with a Thermoworks cable to monitor kettle temp and a separate probe in one of the shoulders to monitor temp. 7 hour overnight cook. I soaked 1 lb Rancho Gordo dried pintos and then put them in slow cooker with 4C water, bay leaf, and epazote for 2.5 hours on low to cook the beans. 7 hours later when I awakened, the kettle temp had dropped to 170 so I dusted off ash and added more KBB brickets and water to SNS and then put the pan of beans with its pot liquor under the shoulders to catch the drip for the remainder of the cook. Seared an onion on the SNS and tossed it in the beans along with a few slices of the fat from the shoulder, more epazote, a little bbq sauce and dusted top with garlic powder and piconcillo sugar. There was a lot of liquid in the bean pan which really helped stabilize the temp and kept me from having to constantly stir. Also having the bean pan on the other side of the SNS water pan on the bottom grate kept temps cooler and stable. Got top grate temp back up to 225 and continued until shoulders were at 198-203, another 8 hours. Removed pork and beans from kettle and drained beans in a colander and then put that tasty shiny drip and bean cooking liquid in a pan on stovetop and reduced it by half or more until thickened and added back to beans. As good as the pork was, I liked the beans even better. Smoky, totally tender but not at all mushy, with great flavor from the drippings and epazote. Served on small slider rolls with some homemade red cabbage sauerkraut and a homemade vinegar cucumber salad with onion and fennel, all veggies from our CSA.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Nice cook. I was surprised with a 26" kettle yesterday. My deltoids grew 3" (NO PED's I swear!) just from lifting the lid last night for assembly.

        • ecowper
          ecowper commented
          Editing a comment
          OMG dude, I'm drooling on this
      • 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.

        Congrats Jerod Broussard on the 26" Kettle. You must have been doing a lot right lately to get that! My 26" lid does not need binder clips as it fits very well.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          With the weight of the lid causing the tires to sink in the concrete, I don't see how binder clips would add any significant compression.
      • Mitrakas
        Former Member
        • Jun 2016
        • 109
        • Marlboro, MA

        Nice pickup Jerod!!! You are gonna love it. I just picked mine up for fathers day and love using it at every opportunity.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I have a fundraiser to cook for the 29". Now I can have the Pit Barrel, 22" kettle, and 26" kettle loaded down, and the gas offset on standby.

        • ecowper
          ecowper commented
          Editing a comment
          What are you going to cook for the fundraiser?
      • MBMorgan
        Club Member
        • Sep 2015
        • 6249
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

        Congrats Jerod ( Jerod Broussard ) on the new 26"! (and to David ( Pit Boss ) on the pending sale of a new SnS XL) ...

        Comment

        • 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.

          Congrats Jerod Broussard on the 26" kettle

          Comment

          • richinlbrg
            Founding Member
            • Jul 2014
            • 1873
            • 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).

            WOA, Jerod Broussard !! CONGRATD!! What's the occaission?

            You're gonna LOVE it! Now you need the SnS XL!!

            Comment

            • Ernest
              Founding Member
              • Jul 2014
              • 3255
              • Dallas, Texas
              • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

              As I wait for my KBQ pork belly....



              Comment


              • Ernest
                Ernest commented
                Editing a comment
                Breadhead and it's packed with anchovies.....

              • fuzzydaddy
                fuzzydaddy commented
                Editing a comment
                Oh my, that's very very nice!

              • Spinaker
                Spinaker commented
                Editing a comment
                Yuuuup. The Lodge Hibachi is awesome. And I love putting it on the KBQ. Rippin' good time.

            Announcement

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            Meat-Up in Memphis 2021

            SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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            Meat-Up in Memphis

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            NK-22-Ck Grill
            Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

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            Finally, A Great Portable Pellet Smoker

            Green Mountain Davey Crockett Grill
            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order