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

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

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    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I prefer breakfast after midnight.


      Edit- I prefer what is known as typical breakfast food after midnight. Ernest
      Last edited by Jerod Broussard; July 26, 2016, 07:17 PM.

    • Ernest
      Ernest commented
      Editing a comment
      Well dinner is after midnight.....technically!

    • bbqoaf
      bbqoaf commented
      Editing a comment
      Unborn baby chickens are so good.

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

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    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Very nice. I get reheated ribs tomorrow.

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      That's a winner!

    Jerod Broussard you probably wouldn't like the beans
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    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      haha, I got my ribs in the oven right now. Couldn't take it.

    @DWCowles

    You wouldn't like these ribs. Very lean.

    But that green ice cream was goooood.
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    • DWCowles
      DWCowles commented
      Editing a comment
      I bet I would like them Jerod Broussard I also had ice cream > vanilla with Hershey's syrup on it
      Last edited by DWCowles; July 26, 2016, 10:38 PM.

    Approx. 40 lbs of butts (so far) prepped for tomorrow night.
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    Ribs, Pork Belly and Brisket, all done on a GMG pellet smoker. Great looking eats everyone!!

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    • DWCowles
      DWCowles commented
      Editing a comment
      Nice cook mkopel I love looking at (and eating) BBQ

    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.

    Click image for larger version

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    • Huskee
      Huskee commented
      Editing a comment
      I like to sandwich the cheese, under & on top of, other toppings. But I like uber cheese. That looks awesome!

    • DWCowles
      DWCowles commented
      Editing a comment
      Looks good to me...double the cheese please

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Very nice. You can't be too cheesy.

    So nice to have the offset on standby. Didn't have to light the PBC until later.
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    • David Parrish
      David Parrish commented
      Editing a comment
      Looking good. Do you feel the binder clips are necessary for the 26er?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      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.

    Whitetail deer with some pig mixed in.
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    • fzxdoc
      fzxdoc commented
      Editing a comment
      Gotta add that pig. I'm always grateful that pigs were placed on this planet instead of some other one somewhere.

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

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      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.
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      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Rhode island red?

      • ecowper
        ecowper commented
        Editing a comment
        Yes and an Americauna

      • AZRedneck
        AZRedneck commented
        Editing a comment
        When you cooking the chickens?

      Also have two plates of beef short ribs dry brining right now. They may not be as lean as Jerrod prefers :-)
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      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        I prefer ribeye over sirloin.

      Boudin!! When they pop they ready. Slow n Sear seared, then on to the frog mat until serving.
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      • fzxdoc
        fzxdoc commented
        Editing a comment
        Man, those guys didn't pop, the exploded! Looks like good eating!

        Kathryn

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

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Handling increased the breech.

      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
      Click image for larger version

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      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        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
        RonB commented
        Editing a comment
        What software or app are you using?

      • HackingBBQ
        HackingBBQ commented
        Editing a comment
        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/

      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.
      Last edited by Edward Hafer; July 30, 2016, 07:39 PM.

      Comment


      • Edward Hafer
        Edward Hafer commented
        Editing a comment
        H Mart carries them - Not many bananas in Colorado either!

      • Edward Hafer
        Edward Hafer commented
        Editing a comment
        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!
        Last edited by Edward Hafer; July 30, 2016, 07:52 PM.

      • Le Grill
        Le Grill commented
        Editing a comment
        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.

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