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

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    2 6 pound butts. Dry brined overnight, hit with MMD and on the pit for 6 1/2 hours at 250-275 until they hit probe tender at 196. Double wrapped in heavy duty foil and into the cambro for 2 1/2 hours.

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      Tri Tip with new toy: BBQ Dragon. With the Hasty Bake, it's pretty much perfect.
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      • Henrik
        Henrik commented
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        That is steak perfection right there.

      A few sausages on the stick burner Click image for larger version

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      some faux Kenji process 10-15c shrimp. Didn't do the baking soda, sugar, salt rub/rest.

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      Meathead's New Orleans BBQ Sauce.

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      On on top of Minute brown rice.

      Some tasty shrimp.
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      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        1. Get a rice cooker 2. LOVE shrimps

      • Potkettleblack
        Potkettleblack commented
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        Don't eat enough rice for #1. Gonna make more shrimps tonight.

      This was just some of my cook last weekend that went to the consession stand for the youth football league my fiancée coaches cheerleading at. Everyone loved it, and they had just enough left for us all to have a sandwich after the event was done
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      • fzxdoc
        fzxdoc commented
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        Pitmaster134 What smoker did you use for those beauties? Nice job!

        Kathryn

      • Henrik
        Henrik commented
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        That looks fantastic!

      • Pitmaster134
        Pitmaster134 commented
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        fzxdoc im using a dyna-glo vertical offset. not the best in the market, but it has treated me well.

      Did the inaugural cook with my green Weber kettle. Smoked 2.5 lbs of salmon with the Slow 'N Sear.

      Getting the fire started with good help from the BBQ Dragon

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      Soon time to pour the briquettes into the Slow 'N Sear

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      I put 4 chunks of apple wood on the fire for good smoke flavor

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      Here it is, humming along, and I'm enjoying a glass of Riesling while waiting

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      The salmon with a real nice color from the smoke

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      Served with tagliatelle, an avocado salad and some fresh lemon on the side

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      I cooked it at 240° F for almost an hour. I took it off when the inner temp hit 136° F (58° C), which is optimal in my opinion.

      I've done salmon this way many times, yet it was still exceptional. I attribute the difference to filling the water reservoir in the Slow 'N Sear for this. I've used the water reservoir many times before, but not for short cooks like this. Will definitely keep doing it. The SnS is a great product.

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      • Henrik
        Henrik commented
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        Thanks!

      • JCBBQ
        JCBBQ commented
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        Henrik I love the yellow kettle! My wife is Dutch so we need an orange one.

      • JCBBQ
        JCBBQ commented
        Editing a comment
        Wait, I just read your comments...is that GREEN??? Am I color blind?

      It's going to be an all-Meathead dinner. Two racks of baby backs dusted with Memphis Dust Rub. They'll be sauced with KC Classic Barbecue sauce (using Meathead's American chili powder recipe, this batch turned out good enough to drink) and accompanied by Bourbon Barbecue Baked Beans.

      Cooking assistance provided by @Pitboss's SNS. This is my second cook with the SNS and it's a thing of beauty.
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      • gpittman
        gpittman commented
        Editing a comment
        I might need a cigarette after that. I took one bite of the ribs, looked at my fiancée and said, "You've never had better ribs." The beans turned out to be... well, beans. I'm not sure I like Meathead's "stew" idea. So next time, I'll probably use half the water (or less) called for in the recipe.

      • Henrik
        Henrik commented
        Editing a comment
        Love that probe holder :-)

      • David Parrish
        David Parrish commented
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        LOVE that pic!

      Boneless leg of lamb. Marinated injected rubbed and smoked @ 250. Gonna be awesome !
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      • RonB
        RonB commented
        Editing a comment
        Man that looks suspiciously like a turtle...

      • BBQ Tim
        BBQ Tim commented
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        RonB Too funny Hey does turtle taste like Lamb or like everything else Chicken!

      I was excited to try baby back ribs with the tips and tricks from all of you here. I think there is work to do but they came out pretty good! Click image for larger version

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      • Huskee
        Huskee commented
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        Keep up the good work!

      • David Parrish
        David Parrish commented
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        Looks great!

      The second half of the shrimp, in a ketjap manis butter glaze.

      first, make the ketjap. Soy sauce, molasses, brown sugar, ginger, garlic, bay leaf, star anise, coriander seeds, cook down to a thin syrup or until the wife complains.

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      Made two cups. Needed three tablespoons. Take three tbsp of butter, three of the ketjap, and one tablespoon of lime juice., stir together.


      I I brushed on both sides of the shrimp, which are peeled and depooped, dry "brined" with baking soda, salt and sugar for an hour. Then rafted up tight.

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      I rebasted as i turned the rafts, and served with scallions, red pepper flakes and pasta.

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        ...... Click image for larger version

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          Alder spring dry aged Beef baby back ribs and a pork belly porchetta!
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          • David Parrish
            David Parrish commented
            Editing a comment
            Ribs me please

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            How long a dry age? And how was the flavor.

          • Edward Hafer
            Edward Hafer commented
            Editing a comment
            28 days of dry age, and you could certainly taste it. The ribs had a well developed earthyness that went great with the applewood smoke.

          Late Sunday tri-tip. A little more banding than I would like, but still tender and delicious! Very rich flavor in that cut! 😎
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          • Thunder77
            Thunder77 commented
            Editing a comment
            Thanks, David Parrish! It still was very juicy, as you can see, and delicious. I think I may have started the sear a bit early on this one.

          • Stevo
            Stevo commented
            Editing a comment
            what is banding?

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            See the pink center in the first picture? The grey band around it? The sear on the outside. That's banding. The grey band is generally well done meat that you get by not searing hot enough or fast enough. It tends to be very dry, maybe cottonmouthy. Certain amount of banding is inevitable.

          Pizza: thin crust (store bought) with mozzarella, onions, red peppers, mushrooms and chicken apple sausage. Forgot to take a picture of the whole pie, so here is the plate of leftovers ready to go into the fridge.

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            Homemade pasta with shrimp and peas, tossed in a bit of olive oil.

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