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

[Ernest]

Breakfast for dinner? Yeah I'm all in....

[Jerod Broussard]

I prefer breakfast after midnight.


Edit- I prefer what is known as typical breakfast food after midnight. Ernest

[Ernest]

Well dinner is after midnight.....technically!

[bbqoaf]

Unborn baby chickens are so good.

[DWCowles]

The wife and I just had an old fashion BBQ dinner with ribs, beans, potato salad and tomato, onion and cucumber salad.

[Jerod Broussard]

Very nice. I get reheated ribs tomorrow.

[fuzzydaddy]

That's a winner!

[DWCowles]

Jerod Broussard you probably wouldn't like the beans

[Jerod Broussard]

haha, I got my ribs in the oven right now. Couldn't take it.

[Jerod Broussard]

@DWCowles

You wouldn't like these ribs. Very lean.

But that green ice cream was goooood.

[DWCowles]

I bet I would like them Jerod Broussard I also had ice cream > vanilla with Hershey's syrup on it

[Jerod Broussard]

Approx. 40 lbs of butts (so far) prepped for tomorrow night.

[DWCowles]

You're having to much fun Jerod Broussard

[Jerod Broussard]

That is what vacation time is for.

[mkopel]

Ribs, Pork Belly and Brisket, all done on a GMG pellet smoker. Great looking eats everyone!!

[DWCowles]

Nice cook mkopel I love looking at (and eating) BBQ

[mgaretz]

Pizza. Store bought thin crust, topped with mozzarella, mushrooms, red bell peppers, green onions and chicken apple sausage. Made in the Breville Smart Oven. I forgot that cheese should go on before the veggies so it went on top.

[Huskee]

I like to sandwich the cheese, under & on top of, other toppings. But I like uber cheese. That looks awesome!

[DWCowles]

Looks good to me...double the cheese please

[fuzzydaddy]

Very nice. You can't be too cheesy.

[Jerod Broussard]

So nice to have the offset on standby. Didn't have to light the PBC until later.

[David Parrish]

Looking good. Do you feel the binder clips are necessary for the 26er?

[Jerod Broussard]

David Parrish definitely on this one. Because of the humidity last night I had to reload mid cook and I actually left the binder clips off to help bring the temp up quicker. I have a nice wisp of smoke coming out from under the lid.

[Jerod Broussard]

Whitetail deer with some pig mixed in.

[fzxdoc]

Gotta add that pig. I'm always grateful that pigs were placed on this planet instead of some other one somewhere.

[Ernest]

Got a boneless leg of lamb prepped for the KBQ. BUT in the meantime......quick indoor pork shoulder chunks.

[ecowper]

Steakhouse style burgers .... 2 lbs of 85% lean ground chuck and 1/2 lb of Fletcher's thick cut bacon mixed in. Cooked indirect at 250 until they were about 150 IT. Painted with some olive oil, then straight on to direct heat, about 3 minutes per side. Added cheese for those that wanted it. Came off the grill at about 165 IT.

A couple chickens came to visit while I was typing this.

[Jerod Broussard]

Rhode island red?

[ecowper]

Yes and an Americauna

[AZRedneck]

When you cooking the chickens?

[ecowper]

Also have two plates of beef short ribs dry brining right now. They may not be as lean as Jerrod prefers :-)

[Jerod Broussard]

I prefer ribeye over sirloin.

[Jerod Broussard]

Boudin!! When they pop they ready. Slow n Sear seared, then on to the frog mat until serving.

[fzxdoc]

Man, those guys didn't pop, the exploded! Looks like good eating!

Kathryn

[fuzzydaddy]

I'll be right over. Man it's been a while since I had boudin, I think my Son bought / cooked it.

[Jerod Broussard]

Handling increased the breech.

[HackingBBQ]

I'm doing a couple racks of spares on the Lang today. About an hour and a half in right now using the 3-2-1 method. I'm live tweeting the cook at https://twitter.com/hackingbbq

[Jerod Broussard]

Sweet. I want to get a Data Logger from Thermoworks to graph temps. That way I can post graphs of cooks to give folks a better idea of cook times.

[RonB]

What software or app are you using?

[HackingBBQ]

It's called a Heatermeter, which is a DIY setup based on a Raspberry Pi. Details here: http://www.hackingbbq.com/2016/03/09...h-heatermeter/

[Edward Hafer]

Trying out cohinita pibil (http://www.seriouseats.com/2016/05/f...ican-pork.html) this sunny Saturday. If I can get my temps under control, it will be interesting to see how it turns out.

[Edward Hafer]

H Mart carries them - Not many bananas in Colorado either!

[Edward Hafer]

Turned out really nicely - the smoke comes through the leaves, but the resulting texture and aroma are very different than pulled pork. Excellent with pickled onions and smoked habanero hot sauce!

[Le Grill]

What kind of cooker did you use and what temps did you run? I need to try this myself, was thinking about using my WSM but not sure if I should go higher 250-300 like Kenji @ The Food Lab suggests or run 225-250 like I usually work for pork.