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

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    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.
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    • DWCowles
      DWCowles commented
      Editing a comment
      Man oh man, I can eat about six of those right now

    • Steve R.
      Steve R. commented
      Editing a comment
      ^ I tried to eat 6, but they were pretty meaty!

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

    3 hours into it:

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

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    Pulled:

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

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      A tasty side for tomorrow's brisket cook - mussels with Olathe sweet corn and tarragon vinaigrette.
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      • bbqoaf
        bbqoaf commented
        Editing a comment
        That's cool, is it served cold or hot?

      • Edward Hafer
        Edward Hafer commented
        Editing a comment
        Cold, even better today.

      Pork pork pork pork.
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      • fuzzydaddy
        fuzzydaddy commented
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        Beautiful beautiful. beautiful beautiful.

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ID:	208589 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?
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        Let's play Name that beef cut

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        • Huskee
          Huskee commented
          Editing a comment
          Short rib slices? Kinda hard to tell so I'm taking a WAG

        • Ernest
          Ernest commented
          Editing a comment
          Huskee not even close. That's sous vide beef tongue

        • Huskee
          Huskee commented
          Editing a comment
          Eh, I tried.

        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.

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          Jerk chicken.
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          • RonB
            RonB commented
            Editing a comment
            Maybe you should cut back on the booze until after you get the photos... LOL

          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!
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          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            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
            Edward Hafer commented
            Editing a comment
            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
            Jerod Broussard commented
            Editing a comment
            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.

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ID:	209022 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.

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            Reheated brisket point pastrami.

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            • RonB
              RonB commented
              Editing a comment
              You got my mouth watering - again.

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ID:	209128 Tasty birds tonight. Click image for larger version

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            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              That's some beautiful.

            • bbqoaf
              bbqoaf commented
              Editing a comment
              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
              David Parrish commented
              Editing a comment
              Amazeballs!

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

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              Needed to throw on 6 pounds of maple bacon while smoking a 9 pound pork shoulder.
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                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.Click image for larger version

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