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

[RonB]

I bought a great looking filet at the local butcher today, and a nice looking piece of salmon for the wife. The salmon turned out great, but I managed to let the steak go a few degrees past where I wanted to. For sides we had stir fried Szechwan green beans and onions and a baked potato and a sweet potato. This was a great combination.

For those interested, I used the top of my galvanized ash can to reflect light onto the shady side of the raw steak.

[David Parrish]

Even cooked a little too much that steaks looks tender. I bet it was good! I like how you got the lighting to work for you.

[RonB]

David Parrish - it was one of the best tasting filets I have had. All I did to it was dry brine for a couple of hours. Then straight from the fridge to the "low" side opposite the SnS

[Jerod Broussard]

I'm eating lukewarm pizza looking at these freaking pictures. ugghhhh

[thurmant]

Sous Vide Pastrami. Corn the brisket flat, Sous Vide for 48 hrs at 140, then torch it brown. You can smoke it if you like, but do it before you sous vide. This comes out perfect every time. Don't laugh at the fine china I chose for presentation...

[Jerod Broussard]

Nice. I sous vide first, apply rub and chill for two days, then smoke.

[fuzzydaddy]

Looks crazy delicious.

[Craigar]

After years of prodding, my wife finally entered her sweet pickle relish in the county fair last week and came away with a blue ribbon and 3 bucks. Not too shabby on her first attempt! I do have to apologize for not posting this earlier this week but I have actually been working at work this week. She has been asking me all week if I have shared with BBQ friends, so now I can finally say yes.

[bbqoaf]

Congrats! Don't spend your winnings all in one place!

[Spinaker]

AWESEOME!! Tell Jill we said , Congrats!!!!!!!!

[fuzzydaddy]

Congratulations to your wife!

[RonB]

Congrats to your wife!

[thurmant]

The beginning of a pickle dynasty. Congrats

[Craigar]

The beginning of a pickle dynasty. Congrats

Thanks, I will send on the good wishes. The "dynasty" started back in the '50's when her grandma won a blue ribbon at the South Dakota state fair with this recipe. After her grandma passed a few years ago I have been egging her on to enter our county fair, so this year she said what the heck and went for it. I guess what is old is new again.

[Ernest]

Home sweet home!

[troymeister]

What kind of sauce? Looks like Romesco??

[Ernest]

troymeister it's almond butter and coconut cream sauce. Came out of nowhere while I was standing by the stove

[troymeister]

Ernest Nice combination. Looks delicious!!

[rgriffeath]

First baby back ribs with the SNS Plus. Six hours and a killer smoke ring = perfection 😋

[Huskee]

WOW! Great first cook!

[rgriffeath]

Great compliment from you guys. It means more because I know you know how to get it done 😊

[OneEyedJack]

Eww! What are those green things on the plate?

[lonnie mac]

Cheesecake in my Instant pot!! Sorry! I am smoking tomorrow!

[Jerod Broussard]

Man I love cheesecake. I gots no cheesecake but I am putting something in the Pit Barrel tomorrow.

[Edward Hafer]

Capon - Started on the rotisserie, then (after the thing proved too big for the rotisserie) moved to the standard rack. Tastes a lot like really good frier chicken, just much, much bigger. Buy again? Probably not. Still had to try it when I saw it at the store!
Any idea why the skin splits? I have had the same problem with chickens after I salt and dry the skin.
Don't worry about the missing wings - I know where those went; wings tend to disappear as soon as a cook goes long!

[Edward Hafer]

A capon (a castrated chicken that is allowed to grow to maturity) is about half the size of a turkey, a bit more than twice the size of an "intact" chicken.

[Edward Hafer]

This "boy" was close to 10 pounds, and proved to be too heavy for my rotisserie. The rotisserie did ok with the added weight/torque, but then the clamps slipped out and things went downhill from there.

[Dewesq55]

Gotcha!

[Dewesq55]

Sous vide pork chops. Dry brine and MMD, in the HTTM with crushed garlic and EVOO for 3 hours at 140°F (lost track of time) then seared on the gas grill with Grill Grates turned upside down. Came out unbelieaveably awesome. Served with Cesar salad with Kenji's homemade dressing which I made with Kenji's homemade 2 minute mayonaisse.

[Potkettleblack]

I hope the crushed garlic was not raw. In addition to off taste, at low temp they are high chance for botulinum. No good.

[Dewesq55]

Potkettleblack The garlic was raw and 1) no bitter taste and 2)No botulism danger cooking at 140° and also for <4 hours.

[l'inferno]

That looks outstanding. Thanks for posting.

[bbqoaf]

Friday night strip loin

[fuzzydaddy]

I'm guessing it's all gone this morning. Very nice.

[fetyani]

Beef Ribs, Grass-Fed from New Zealand, Silver Fern Farms Reserve Label

[Jerod Broussard]

Wow, you got some coarse black pepper on them dudes?

[Huskee]

Last night's 7.5lb Choice brisket flat. Smoked 10hrs with peach & hickory, and a ~2hr power cambro. I used a modified BBBR after a 20hr dry brine.

Served with roasted Brussels sprouts and home made garlic mashed redskin potatoes. Glass or three of Trefethen Merlot (an absolutely stunning Napa winery BTW).

[Jerod Broussard]

I HATE trying to get pictures of flat pieces before they oxidize. Next time slice all the bark off and mail it to me. Thanks in advance.

[DWCowles]

I would tell you that it looks pretty dang good but I already have.

[mgaretz]

El Pollo Loco style chicken again. This is a shot of the thighs, the breasts needed a bit longer. Served with a mix of sweet potato and regular fries made in my new toy - a Philips air fryer - and salad.

[Jerod Broussard]

Right on with that skin!!!

[mgaretz]

Thanks Jerod Broussard. 50 minutes at 425f in the Rec Tec for the thighs, 60 minutes for the breasts.