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

[Voltron15]

Just did my first low and slow with the SnS last weekend. Really I great product that I cannot say enough good things about. I could have added a little more charcoal to the SnS from the beginning but otherwise easy temp control and fantastic end result.

6.2lb Pork butt with MMD and peach wood chunks




The new copper kettle smokin away! My poor PBC has not been getting enough attention since the arrival of the kettle/SnS.


One of the better pulled porks I have made.

[Ernest]

Pork BELLLLLLYYYYY!!

[bbqoaf]

Prime rib on sale, check out the marbling, friday night fat kid feast.

[Potkettleblack]

Got some heritage breed chickens, so I decided to do a vertical roast. Skinny small frame bird that had to have its back opened a bit to fit the vertical roaster I have.

Rubbed with MMD.

Tough bird. Tiny breasts, which my wife had, which were good. But none of the connective tissue did anything but turn hard and unyielding. Tough leathery skin, too.

Vertical roasting has never failed me before. Dunno where I went wrong. Maintained a solid 350-375 for the whole cook. Disappointed and have another of this breed and two more chickens beyond that.

[MBMorgan]

I had similar results recently with a couple of very lean Cornish hens on the Genesis rotisserie. By the time they got up to temp, they were basically Cornish jerky-on-the-bone. Since I've got a couple more in the freezer, I'm going to spatchcock next time ... you might want to try the same.

[scottranda]

[Potkettleblack]

Sous-B-Cue chuck. As I mentioned last week, rain fell on the day I was gonna smoke my chuckie, and I went sous vide to save it. So, 2 days at whatever temp the picture says, in the fridge for a while. I took it out of the bag, dried, sprayed with Pam, rubbed with BBR, set up with pellets and the grill running 325ish. Took about an hour. Probe tender doesn't describe it.

I took the bag jelly (the juice had turned to gel), got it back to liquid at room temp, nuked it for a minute, filtered out the albumin, and wound up with a pure beef jus with a bit of fat in it.

When I pulled the beef, pulled very nicely on one half and a bit tighter on the muscle with no connective tissue. We made tacos. They were really tasty. Win!

[troymeister]

Nice Rack.....Locally grown lamb....Zucchini, peas from the garden. Corn fresh from farmers market...

Lamb, zucchini and peas cooked on SnS. Corn on the Weber 18.5

[jharner]

Went with bacon wrapped pork tenderloin and smoked mac n cheese.

[The Burn]

Hey group! Been a while. Had a busy spring and didn't cook as much as usual. But that's all done with.

Finally initiated my rotisserie with the SnS. Came out great. Crispy skin and moist meat.

Did about 3/4 of a chimney and took the temp to 440 about 6" below the top of the dome. A short dry brine, MH's homemade poultry seasoning on and under the skin, and a sprinkle of baking powder. Then punctured the skin in several places (a la Serious Eats) and one early baste with butter.





This Saturday I'm throwing a BBQ for about 30 people - brisket, pulled pork and salmon. Nice to have 2 kettles and my CampChef, though a 2nd SnS would have been a good idea.

{Edit: Went ahead and ordered a 2nd SnS - this party will be so much easier}

[Ernest]

Meat lollipops

[jharner]

Went with some smoked meatloaf and mashed tators.

[ecowper]

Smoked some chicken breasts and the oldest boy whipped up an Alfredo sauce. 4 chicken breasts, let them sit in lemon pepper rub in the fridge for about an hour while I got the Hasty-Bake going. Full chimney of Kingsford Professional plus 4 chunks of Apple wood. Laid the Apple wood in the fire box, then poured the hot coals over top. Cranked the firebox up half way, closed the HB up, opened the door vent half way and one vent on the far side the same amount. Let the temp come up to 325 and the thick smoke die down. The way I set up the firebox, that happens pretty fast, ten minutes or so. Cooked the chicken at 325 for about 25 minutes until internal temp was 155. Put them over direct heat for 3 minutes per side. IT was 160 and had great grill marks, so I pulled them.

Sliced, served immediately, with green salad, pasta and Alfredo sauce. Great summer dinner!

[Jerod Broussard]

Ahhhhhhhh

[mgaretz]

Char-siu pork tenderloin, cooked SV at 140F for 4 hours then basted with honey, torched and re-basted with more honey. Served with stir-fried bok choy.