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

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    Last night's char siu pork, with garden squash and garlic sauteed green beans. And risotto.

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    • DWCowles
      DWCowles commented
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      Looks good Huskee

    • Huskee
      Huskee commented
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      Why thank you sirs bbqoaf Breadhead DWCowles

    • Huskee
      Huskee commented
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      They were made with hickory, since it breaks my heart to make meat without wood smoke DWCowles, although Meathead is right char siu doesn't need smoke

    richinlbrg, fuzzydaddy, Sorry Fellers, Neither of You or Your Beautiful Meals have "Authorized Me To Like You or Them? It's A Pity! @Pit Boss?
    Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

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    • fuzzydaddy
      fuzzydaddy commented
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      Dan, consider installing Google Chrome web browser on your iPad from the App store, and see if it helps. I use it on my iPad mini and have had no issues. If you need help on how to find it let me know and I'll be glad to assist. I'm assuming you're currently using Safari.

    • mgaretz
      mgaretz commented
      Editing a comment
      I use Safari on my iPad Air and don't have any issues.

    • DWCowles
      DWCowles commented
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      +1 on what mgaretz said

    Meatloaf, served with mashed cauliflower (the green specks in the cauliflower are chives).

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    • Jerod Broussard
      Jerod Broussard commented
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      Nice. I have a meatloaf recipe jotted down to do soon. Nothing too fancy, couple cheeses, gonna add some bacon. Little BBQ sauce at 155 internal.

    • MBMorgan
      MBMorgan commented
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      Not just nice ... VERY nice!

    • fuzzydaddy
      fuzzydaddy commented
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      +1 to what MBMorgan said!

    The meat grinder arrived Sunday. Monday I ground a mixture of 2/3 chuck roast, (the fattiest one they had), and 1/3 boneless chuck short ribs. I trimmed as much fat as I could and ground that first so that all the fat would be pushed through the grinder. After grinding the meats, I added the fat back and mixed it in. I then formed it into patties and froze it. Tonight I cooked two patties for us and they were great. I did not tell my wife what I had done. I asked her how she liked the burger and she said it was great - tender and juicy with good flavor. Then I told her...
    To accompany the burgers we had homemade rolls, homegrown tomatoes, and homegrown heirloom field peas. It was a feast.
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    • fuzzydaddy
      fuzzydaddy commented
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      That is a GREAT looking feast. We need a forum upgrade that supports food transport.

    Skirt steak, SV something like 133x8or10h, then shocked and fridged for a week or two. Debagged, dried, rubbed with corn oil (first in the closet with a higher smoke point) and GrillMates Cowboy Rub. Warmed indirect, seared the rest of the way. Sliced ATG, with Mirai sweet corn (the SV version was better, but was also fresher). Wife said, "Buy that more often." High praise.
    Attached Files

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      Simple

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        Meatloaf casserole made from the leftovers. Basically the meatloaf cut into smallish chunks with noodles and a ketchup-based sauce that mirrors the ketchup-based glaze on the meatloaf., topped with panko. The sauce/glaze was ketchup, BBQ sauce and white sugar for both, but the casserole sauce had less sugar.

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        • fuzzydaddy
          fuzzydaddy commented
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          Yummy. Great photo too!

        Last nights cook: Pork Chops!
        I brined them for a few hours then put the Memphis Dust to them, while the LSG was stabilizing at 250℉(3-Pecan sticks). The 10 chops on the top rack got to 140℉ IT in about 90 minutes, so I pulled them. The 6 on the bottom rack were 133℉ IT. To speed things up and get a different crust, I finished them over the coal bed. My offset's Firebox doubles as a Grill. They turned out fantastic! Juicy, smoky, crusty goodness😀

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        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          That should read "THICK Pork Chops!"

          I so miss those stuffed pork chops I ate growing up.

        I present to you.... BEEF!

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        • Breadhead
          Breadhead commented
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          Guest ... I just spent about 15 minutes in your photo library. That's a work of art. Tipping my hat to you Sir.👍

        • MBMorgan
          MBMorgan commented
          Editing a comment
          C'mon Earnest! ... my iPad screen is starting to develop a dent where the "Like" button goes ...

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          Click image for larger version

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            My first pork butt with the SNS Plus 😊 12-hour cook and perfection. I couldn't be happier with this thing. What a great product.
            Attached Files
            Last edited by rgriffeath; August 5, 2016, 01:52 PM.

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            • martybartram
              martybartram commented
              Editing a comment
              I second that ^^

            • bbqoaf
              bbqoaf commented
              Editing a comment
              You have such a nice butt.

            • fuzzydaddy
              fuzzydaddy commented
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              Awesome!

            Simple dinner of CAB sirloin steak (cooked SV to 125F and seared with a torch), corn and salad. The corn was so sweet it didn't need any butter or salt.

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            • David Parrish
              David Parrish commented
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              You're getting very good with that torch!

            • bbqoaf
              bbqoaf commented
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              Love corn this time of year!

            A naked burger

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            • DWCowles
              DWCowles commented
              Editing a comment
              It don't look naked to me

            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              Delicious. Love guacamole!

            I was out of sandwich bread, so today was the day to bake some.

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            • fuzzydaddy
              fuzzydaddy commented
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              I'll have 1 loaf please! Looks delish RonB.

            • Breadhead
              Breadhead commented
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              Nice loaf... Basic white bread or sourdough?

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