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

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    Got some nice crispy skin following MH's Cornell Chicken recipe Click image for larger version

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      One more day on the road. I'm doing ribs this weekend. But until then......beef cheeks omelette

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      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Want a little omelet with your filling?

      • Ernest
        Ernest commented
        Editing a comment
        Quality not quantity. LOL

      Char siu in the Air Fryer! Wow! Best I have ever made.

      Meat was pork shoulder, marinated overnight and cooked in the air fryer. (Took 18 minutes!) The char siu was then cut and used in a stir fry of mushrooms, snow peas, carrots, onions and bean sprouts.


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      Not on the grill, but homemade Chicken Pot pies were mighty tasty. Next time I may cook the chicken on the grill with a drip pan to save the drippings and add them to the gravy.

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      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        I have one of those, well ok, maybe two.

      • bbqoaf
        bbqoaf commented
        Editing a comment
        Nice, I love these, my wife and I did a bunch with smoked turkey and made the pie with homemade smoked turkey stock, out of this world!

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      First turkey on SnS with Meathead gravy fixings underneath. Should of covered that lower breast area.
      Also first time spatchcocking bird. Kind of went crooked.

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ID:	216952 Up late prepping for my first competition tomorrow and needed something quick. Fried eggs on cheese toast with MH's Green Chile Salsa, so good.

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        • HawkerXP
          HawkerXP commented
          Editing a comment
          Good luck!

        15 lbs of St.Louis (silver-skin removed) Click image for larger version

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ID:	217161 & 20 lbs. of Boston...using Meatheads Memphis Dust - figured we needed some previews too

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          Smoked, reverse sear pork loin roast last night. Dry-brined a Snake River Farms pork loin roast, then applied a herb-guanciale paste (pig-on-pig, yes!). Into the smoke vault with a chunk of apple wood. Two hours at 275 had the meat at 135.

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          Onto the grill for quick sear on both sides.

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          Let the roast rest for about 20 minutes, then sliced. Very most and delicious.

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          Last edited by theroc; September 3, 2016, 04:49 PM.

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            Click image for larger version

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ID:	217212 First completion ever, our set up and hef's choice entry (tea smoked duck wraps).

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              • MBMorgan
                MBMorgan commented
                Editing a comment
                Ernest, you're killin' me here, man ...

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Love them shorties.

              Sous vide extra thick center cut pork bone in porl chops. Rubbed with MMD and chipotle. HTTM @ 140°F for 75 mins then seared on upside down Grill Grates. Sides were corn on the cob and a spring mix salad.

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ID:	217237 Don't let the outside fool you - it's a brown sugar, raisin, honey, orange juice glaze. Rub is a bit spicy. Delicious!

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                  2 Skinny end pork loins bungee'd at the store. light dusting of GPS and tossed on the crappy charcoal grill with a big chunk of apple wood. @250 to 135 IT and rested. 3/4" slices and it cut with a fork.
                  Just finished dissecting a packer for burnt ends and jerky. Pulled out 3# of deer meat sliced and soaking for jerky too.

                  Comment


                  • Dewesq55
                    Dewesq55 commented
                    Editing a comment
                    rat88 you are aware that thus thread is called "SHOW us what you're cooking," right? Where's the pics? 😎

                  Fired up the Hasty-Bake last night - flat iron steak done in BBBR and wild caught sockeye from Alaska done in a North African style rub. Wine is a 2014 La Crema Pinot Noir from Monterey.

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                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Nice surf & turf... Nice wine too.👍

                  Ginger, Lime, Sriracha Chicken Skewers with Thai Cucumber Peanut Salad

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                  • fuzzydaddy
                    fuzzydaddy commented
                    Editing a comment
                    Very very nice. I think I could eat ALL of that. Yummy.

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Nice... Creative. Looks delicious.👍

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