Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

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

Collapse
This topic is closed.
X
X
Collapse
 
  • Page of 100
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 26 56 100 template Next
    #76
    Sunday dinners at my house is like a restaurant. Everybody gets what they want. LOL.

    Kids want meat lollipops... Here you go...





    The wife on low carb, seafood type diet.... Here you go...





    Well you know what daddy wants.....








    • Likes 7

    Comment

    • Jerod Broussard
      #76.1
      Jerod Broussard commented
      March 20, 2016, 07:35 PM
      Editing a comment
      Funny.
    • richinlbrg
      #76.2
      richinlbrg commented
      March 21, 2016, 08:13 AM
      Editing a comment
      I just run out of superlatives for you, Ernest !! AMAZING!
    #77
    Smoking sausage, this stuff has pepper jack cheese with cayenne and garlic.

    I can run a pretty steady 225 using wood chunks and a little heat from the propane burner.
    Attached Files
    • Likes 5

    Comment

    • bbqoaf
      #77.1
      bbqoaf commented
      March 21, 2016, 04:01 PM
      Editing a comment
      Is that deer meat?
    #78
    Made MH's Corned Beef Hash this morning.

    EXCELLENT!!

    Next time I make it, I'm going to try a couple changes for personal preference. I'll cut the cubes smaller. Also, since I like a crust on the top, so I'm going to try poaching the eggs separately, and when the recipe calls for putting the eggs on top, I'm going to try putting the hash under a broiler, then adding the poached eggs just before serving.

    But those are personal pref only. This recipe ROCKS!!!! If you haven't tried it, hope you do!

    Sorry, no pics. I just devoured it too fast.
    • Likes 1

    Comment

      #79
      The ribs off the Berkshire and hybreed pigs are always pretty skinny. Trying not to make jerky out of em with the homemade lump old school on the 26

      • Likes 2

      Comment

      • DWCowles
        #79.1
        DWCowles commented
        March 21, 2016, 07:24 PM
        Editing a comment
        How did they turn out Jon Solberg ?
      • Jon Solberg
        #79.2
        Jon Solberg commented
        March 22, 2016, 06:29 AM
        Editing a comment
        Ehh, just practice at best.... There never good really.
      #80
      Costco had some prime Tomahawk Ribeyes @$13.99/lb so I had to jump on that deal! Cooked on Slow N Sear with some red oak for flavor.

      Click image for larger version Name: IMG_4065.JPG Views: 130 Size: 139.4 KB ID: 149864 Click image for larger version Name: IMG_4075.JPG Views: 120 Size: 107.9 KB ID: 149865 Click image for larger version Name: IMG_4083.JPG Views: 120 Size: 179.6 KB ID: 149866
      • Likes 5

      Comment

      • Ernest
        #80.1
        Ernest commented
        March 21, 2016, 10:37 PM
        Editing a comment
        Costco?!
      • smokinfatties
        #80.2
        smokinfatties commented
        March 22, 2016, 11:31 AM
        Editing a comment
        yes in Los Angeles (Los Feliz) they sometimes have the Tomahawk prime ribeyes. I do not pass them up esp @13.99/lb!
      • Breadhead
        #80.3
        Breadhead commented
        March 22, 2016, 11:53 AM
        Editing a comment
        smokinfatties ...

        I get those Prime grade tomahawks at my Costco's in Torrance too.👍

        Nice cook.👌
      #81
      • Likes 2

      Comment

      • DWCowles
        #81.1
        DWCowles commented
        March 21, 2016, 07:25 PM
        Editing a comment
        Hmmmm...love me some poke chops
      #82
      Chicken breast stuffed with cream cheese and jalapenos, wrapped in bacon. Baked beans and baked potato.
      Attached Files
      • Likes 2

      Comment

      • DWCowles
        #82.1
        DWCowles commented
        March 21, 2016, 08:13 PM
        Editing a comment
        That was the way my bacon wrap chicken breast was supposed to look like...next time I will turn the tv off. BTW that looks sooooooo good
      • SteveFromLafayette
        #82.2
        SteveFromLafayette commented
        March 22, 2016, 05:53 AM
        Editing a comment
        Thanks! It was very good.
      #83
      Taco Tuesday..... On Monday

      • Likes 3

      Comment

        #84
        Late, but better than never....

        Stuffed Buffalo boneless/skinless chicken breasts with Sweet Baby Ray's Buffalo sauce. Stuffed with mix of mozz, provolone and sharp cheddar. Also did one with MMD instead of Buffalo.

        This is the last time I try to do chicken at 225. 2 hrs until done! Boo.

        Click image for larger version Name: IMAG9593.jpg Views: 238 Size: 107.9 KB ID: 150011
        • Likes 4

        Comment

          #85
          Last night's dinner. Spatchcocked, injected (salt free), dry brined, S&G rubbed, then 340 for 70 minutes then seared. The only weird thing was that the thigh got to 165 by the time the breast was at 145 to start the sear. Still turned out juicy and delicious!
          2 Photos
          • Likes 1

          Comment

            #86
            I made a char siu pork tenderloin - dry rubbed with Char Siu mix and SV'd for 5 hours at 145F then basted with honey and seared with the Sansaire Searing Kit torch. Made into a stir fry. Home made non-dairy peanut butter-banana ice cream for dessert.

            Click image for larger version Name: char-siu-torch.jpg Views: 133 Size: 42.7 KB ID: 150106

            Click image for larger version Name: char-siu-stir.jpg Views: 134 Size: 37.9 KB ID: 150107

            Click image for larger version Name: pb-banana.jpg Views: 128 Size: 41.1 KB ID: 150108
            • Likes 4

            Comment

              #87
              Just lunch...😋

              Steakhouse Steakburger's. Sous Vide to 140° and then into the cost iron skillet to get a crust and some extra sharp Tillamook cheese. I made the caramelized onions while the patties were in the bath tub. I keep Glop in the fridge in a squeeze bottle 24/7.👌

              It's an easy lunch cook.😋
              Attached Files
              • Likes 2

              Comment

                #88
                For dinner tonight; Apple wood smoked venison burger with habanero cheese, bacon, avocado and homemade chipotle cilantro crema on a toasted sesame seed bun. On the side is Brussels sprout slaw with cilantro, avocado and smoked blue cheese. Tastes like summer!
                1 Photo
                • Likes 3

                Comment

                • Breadhead
                  #88.1
                  Breadhead commented
                  March 22, 2016, 07:31 PM
                  Editing a comment
                  That's a beautiful hamburger Lang. Good job and nice picture too.
                #89
                Chicken and goat cheese pizza on the Kamado.
                1 Photo
                • Likes 1

                Comment

                • bbqoaf
                  #89.1
                  bbqoaf commented
                  March 22, 2016, 10:25 PM
                  Editing a comment
                  Great lookin 'Za.
                #90
                Beef chuck shortr rib rack smoked Adam Perry Lang style using his rub and sauce recipes. Came out great. I also have another track of then in the brine to make ChefSteps short rib sous vide pastrami (no pic):
                Attached Files
                • Likes 6

                Comment

                Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 26 56 100 template Next

                Announcement

                Collapse
                No announcement yet.
                Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

                Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

                Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

                Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

                This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes

                Spotlight

                These are not paid ads, they are a curated selection of products we love.

                All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                Use Our Links To Help Keep Us Alive

                Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

                GrillGrates Take Gas Grills To The Infrared Zone


                GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.

                The Pit Barrel Cooker May Be Too Easy


                The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.

                A Propane Smoker That Performs Under Pressure

                The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.