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

[JCBBQ]

Got some nice crispy skin following MH's Cornell Chicken recipe

[Ernest]

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

[Potkettleblack]

Want a little omelet with your filling?

[Ernest]

Quality not quantity. LOL

[mgaretz]

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.

[Jerod Broussard]

I like that char!!

[RonB]

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.

[fuzzydaddy]

I have one of those, well ok, maybe two.

[bbqoaf]

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!

[HawkerXP]

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.

[bbqoaf]

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.

[HawkerXP]

Good luck!

[BDC]

15 lbs of St.Louis (silver-skin removed) & 20 lbs. of Boston...using Meatheads Memphis Dust - figured we needed some previews too

[theroc]

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.




Onto the grill for quick sear on both sides.




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

[bbqoaf]

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

[Ernest]

[MBMorgan]

Ernest, you're killin' me here, man ...

[Potkettleblack]

Love them shorties.

[Dewesq55]

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.

[tbob4]

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

[rat88]

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.

[Dewesq55]

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

[ecowper]

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.

[Breadhead]

Nice surf & turf... Nice wine too.👍

[CarlP3]

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

[fuzzydaddy]

Very very nice. I think I could eat ALL of that. Yummy.

[Breadhead]

Nice... Creative. Looks delicious.👍