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

[Juddlight]

[Ernest]

Playing with fire!

[Juddlight]

[Jerod Broussard]

Nice. A not upside down pic. Food looks good too.

[Juddlight]

Yup rightside up and everything 🖒

[Steve R.]

8 lb turkey breast with Weber Roasted Garlic and Herb Seasoning smoked with cherry.

[fuzzydaddy]

Just got me some of that Weber spice yesterday, and I'm becoming a big fan of cherry wood. Great cook - congrats!

[bbqoaf]

Simple smoked turkey breasts are great, such good Sanger material too.

[Steve R.]

I wish I had remembered to take a pic of the sliced finished product. So juicy.

[mgaretz]

El Pollo Loco style chicken again. Had dinner guests so I made enough for 5. Forgot to take a picture of the plate, so this is the leftover chicken. Served with fresh steamed broccoli, baked potato and compressed watermelon for dessert.

[richinlbrg]

I warned her!

#1 left me alone yesterday to go to a girls only college reunion.

I told her, "When the cat's away........."

So I smoked a pork butt and shoulder with cherry wood, then decided to make BBQ'd_Nuke 's Mac n cheese. The pulled pork turned out great, one of the best I've done. Wrapped it after the stall, at about 165 and faux cambroed for 2+ hours. Pulled it, and most went into the Mac n cheese. I broke the ma n cheese into two pans. One went into the oven per the recipe, and one went into the SnS'd kettle for a kiss of smoke. Both turned out great! Here is the pork butt, just out of the cambro and then pulled.

[richinlbrg]

And here is the shoulder. It was falling apart as I tried to move it from the faux cambro to a bowl. Look at how clean that bone is!

[ecowper]

That looks damn good right there

[richinlbrg]

And the finished product. The smaller glass pan was done in the oven, the larger went into the kettle for an additional kiss of smokey goodness.

[richinlbrg]

I forgot to post the link to BBQ'd_Nuke 's recipe, so here it is.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-side-dishes/165722-mac-and-cheese-to-die-for

[fzxdoc]

You have made one spectacular dinner, richinlbrg . I hope your wife gets back from her girls' weekend to enjoy some of that tasty bounty. I so have to try that mac and cheese recipe. Thanks for reminding me.

Kathryn

[BBQ'd_Nuke]

I appreciate it, glad you liked it!!

[HackingBBQ]

Here's the cook log from yesterday's ribs: http://www.hackingbbq.com/2016/07/31...g-july16-ribs/

All told, a good way to spend a Saturday.

[fuzzydaddy]

I'll gladly take any leftovers, but I'm guessing there weren't any. Beautiful ribs man! I see from your blog that you used cherry wood, which is what I've started using on my pork ribs and butts - love it!

[Spinaker]

Looks great man. I checked out your spot. Lots of cool stuff.

[Steve B]

A small prime rib for the wife and I. Cooked in HEAVY rain storm but worth it

[bbqoaf]

Looks like it was cooked perfectly.

[richinlbrg]

fzxdoc , she just got home and is sampling both the pulled pork and the Mac n cheese. The word she just used for the pork was succulent. She agreed it is one of the best pulled parks I had done. It was just a great pig. I need to find out what it was.

As for the Mac n cheese. WOW. #1 loves it. Multiple layers of flavor. Very rich. For ME next time I make it, I'll SLIGHTLY reduce the amount of hot sauce, by about 1/8 cup, but we are not big fans of heat. I used "Franks hot sauce." It adds a great flavor and depth. Otherwise, not sure I'd make any adjustments. For the sharp cheddar I used Colby's 5 year aged that we get at Costco.

#1 said this is good enough to give some to the fab chef next to my office.

If you haven't figured it out, we like it and recommend it. Well worth the effort. Slight preference to cooking it in the smoker. I used cherry chunks.

[richinlbrg]

BBQ'd_Nuke and fzxdoc , I posted the cook on my FB page, and my wife responded as follows:

"Both the pulled pork and the macaroni and cheese were, hands down, the best I have ever eaten! Yum!"

[BBQ'd_Nuke]

I've always loved Mac and cheese and it took me a while to dial this baby in, but it is absolutely worth the time it took!

[Spinaker]

Ol' Bonnie has her work cut out for her today. I picked up a really nice 11 pound brisket yesterday. It fits perfectly on the KEG. I'm using Big Poppa Smokers Cash Cow rub. The stuff has a great favor. Here is a picture of it right after it hit the grate. I did a pretty weak job of trimming, but this one is just for my consumption.

[Potkettleblack]

Did my pork chops but failed on a final picture. Also did the Hassleback Scalloped potatoes out of the Food Lab cookbook.

[ecowper]

Cooking Dino Ribs today .... I have a post tracking my entire cook over in Beef techniques, but thought I'd post this awesome picture of the beef rib plates and shorties

[Jerod Broussard]

Sooooo, do those ribs come with the bones? And how much cheese do you really measure out for the side dishes?

[fuzzydaddy]

Definitely an awesome picture! They look delicious.

[ecowper]

Jerod, no bones for you dude. And I pour cheese in the measuring cup until it spills over the side. Duh

[richinlbrg]

Jerod Broussard , this pic is for you!

Apparently we are back to healthier eating. LOL

[Jerod Broussard]

I love cucumbers! Dad brought me a bunch a while back from his garden.

[richinlbrg]

I remembered that, Jerod Broussard !

A neighbor gave us just picked cubes and tomatoes, so we had the cuke onion vinegar mix and a caprise salad for dinner.