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

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  • Juddlight
    Former Member
    • Jul 2015
    • 184
    • Mid michigan

    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

      Playing with fire!



      Comment

      • Juddlight
        Former Member
        • Jul 2015
        • 184
        • Mid michigan

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Nice. A not upside down pic. Food looks good too.

        • Juddlight
          Juddlight commented
          Editing a comment
          Yup rightside up and everything πŸ–’
      • Steve R.
        Club Member
        • Jul 2016
        • 2358
        • Elizabethtown, KY
        • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

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

        Comment


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

        • bbqoaf
          bbqoaf commented
          Editing a comment
          Simple smoked turkey breasts are great, such good Sanger material too.

        • Steve R.
          Steve R. commented
          Editing a comment
          I wish I had remembered to take a pic of the sliced finished product. So juicy.
      • mgaretz
        Founding Member
        • Jul 2014
        • 862
        • San Ramon, CA
        • Mark Garetz
          Rec Tec pellet grill
          Weber Genesis Gasser
          Maverick ET-732 and Thermapen and others

        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.

        Click image for larger version

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        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).

          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.
          Attached Files

          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).

            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!
            Attached Files

            Comment


            • ecowper
              ecowper commented
              Editing a comment
              That looks damn good right there
          • 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).

            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.
            Attached Files

            Comment

          • HackingBBQ
            Club Member
            • Mar 2016
            • 17
            • Gainesville, GA
            • KY -> SC -> GA
              Lang 60"
              Char-Griller Akorn

            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.

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            Comment


            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              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
              Spinaker commented
              Editing a comment
              Looks great man. I checked out your spot. Lots of cool stuff.
          • Steve B
            Club Member
            • Jun 2016
            • 3005
            • Rockland county New York
            • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
              Yoke Up custom charcoal basket and a Grill Wraps cover.

              22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

              Napoleon gas grill (soon to go bye bye) rotting out.

              1 maverick et-733 digital thermometer - black
              1 maverick et-733 - gray
              1 new standard grilling remote digital thermometer
              1 thermoworks thermopen mk4 - red
              1 thermoworks thermopop - red

              Pre Miala flavor injector
              taylor digital scale
              TSM meat grinder
              chefs choice food slicer
              cuisinhart food processor
              food saver vacuum sealer
              TSM harvest food dehydrator

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

            Comment


            • bbqoaf
              bbqoaf commented
              Editing a comment
              Looks like it was cooked perfectly.
          • 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).

            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.

            Comment


            • richinlbrg
              richinlbrg commented
              Editing a comment
              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
              BBQ'd_Nuke commented
              Editing a comment
              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
            Moderator
            • Nov 2014
            • 10681
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

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            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.
            Click image for larger version

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            Comment

            • Potkettleblack
              Club Member
              • Jun 2016
              • 1960
              • Beautiful Downtown Berwyn
              • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                Disqus: Le Chef - (something something something) - it changes

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

              Comment

              • ecowper
                Founding Member
                • Jul 2014
                • 3360
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka 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
                Attached Files

                Comment


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  Sooooo, do those ribs come with the bones? And how much cheese do you really measure out for the side dishes?

                • fuzzydaddy
                  fuzzydaddy commented
                  Editing a comment
                  Definitely an awesome picture! They look delicious.

                • ecowper
                  ecowper commented
                  Editing a comment
                  Jerod, no bones for you dude. And I pour cheese in the measuring cup until it spills over the side. Duh
              • 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).

                Jerod Broussard , this pic is for you!

                Apparently we are back to healthier eating. LOL
                Attached Files

                Comment


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  I love cucumbers! Dad brought me a bunch a while back from his garden.

                • richinlbrg
                  richinlbrg commented
                  Editing a comment
                  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.

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              Meat-Up in Memphis 2021

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              Meat-Up in Memphis

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              masterbuilt gas smoker
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              NK-22-Ck Grill
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