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

[Steve R.]

Cooked up some chicken drumsticks this afternoon with the Weber kettle/SnS combo. About half with Simon and Garfunkel and the rest with Weber Roasted Garlic and Herbs mix. Wild plum wood for the smoke.

[DWCowles]

Man oh man, I can eat about six of those right now

[Steve R.]

^ I tried to eat 6, but they were pretty meaty!

[ribeyeguy]

Posted these in another thread but they seem appropriate here too. 4 pound pork shoulder.

3 hours into it:



​​​​​​Off the grill and a 1-1/2 hour faux cambro rest:



Pulled:



Had a few temp control issues but all in all it turned out well.

[Edward Hafer]

A tasty side for tomorrow's brisket cook - mussels with Olathe sweet corn and tarragon vinaigrette.

[bbqoaf]

That's cool, is it served cold or hot?

[Edward Hafer]

Cold, even better today.

[jabostick]

Pork pork pork pork.

[fuzzydaddy]

Beautiful beautiful. beautiful beautiful.

[Oso21]

Picked up some Hatch chilli peppers this morning.... I got a 24# case and they roasted them. I got busy and they're cleaned up and in the fridge & freezer. Now...what to cook first?

[Ernest]

Let's play Name that beef cut

[Huskee]

Short rib slices? Kinda hard to tell so I'm taking a WAG

[Ernest]

Huskee not even close. That's sous vide beef tongue

[Huskee]

Eh, I tried.

[JCBBQ]

Haven't made ribs on my Primo XL in a while. The last couple times were on the PBC. Thought I'd try making them over direct heat a la PBC. I jettisoned that idea after I went in to get a beer and the temp shot up to 400 - Doh! I put in the D plates and cooked them indirectly with no water pan for 4.5 hrs at 250. Used Memphis dust and MH's KC BBQ Sauce. Delicious. Only thing is that I had some American Chili powder left over from the last time and I realized you've got to make that fresh bc there was no heat at all in the sauce.

[Zman23]

Jerk chicken.

[RonB]

Maybe you should cut back on the booze until after you get the photos... LOL

[Edward Hafer]

11.8 pounds after trimming, smoked over a mix of walnut, pecan, hickory, and oak. I delayed wrapping because the color seemed to lag the internal temp. The flat was a bit dry (and overtrimmed), but the point was on point!

[Jerod Broussard]

I don't aerodynamic any piece of meat. Given enough time it will bark up. If you notice Franklin barks up the FAT CAP only. He doesn't flip and bark up the top of the flat. I do both sides.

[Edward Hafer]

I ended up flipping (something I had never done before) and got a nice color on both sides, but paid for it with some dryness. Next time I will flip earlier. Thanks Jerod!

[Jerod Broussard]

If I start fat cap down the edges of the flat get waaaaaaaay too dry. Something I will be watching is the edges once I go fat cap down. If they plenty dark, running some foil around the edges.

[bbqoaf]

Chicken thighs just went on the kettle. Testing Tarragon/fennel vs chili powder/brown sugar/ginger/nutmeg. Also going to be playing with sauce, contest prep for Labor Day weekend.

[Jerod Broussard]

Reheated brisket point pastrami.

[RonB]

You got my mouth watering - again.

[bbqoaf]

Tasty birds tonight.

[fuzzydaddy]

That's some beautiful.

[bbqoaf]

I forgot to mention that when done on the smoker, the chili powder/brown sugar/ginger/nutmeg is superior to the Terragon/Fennel, opposite is true when in the oven.

[David Parrish]

Amazeballs!

[boftx]

If you can get pics of it before people start grabbing for it then it ain't that good to start with.

[Kevin K]

Needed to throw on 6 pounds of maple bacon while smoking a 9 pound pork shoulder.

[RonB]

I took a half lb of frozen smoked chuckie out of the freezer this morning to thaw. This evening I put it in a pan and added some Clint's Salsa, and cooked it long enough to reduce the liquids from the salsa. Then we made taco salads for each of us. We added tomatoes I picked fresh from our garden today. Very tasty.