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

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    Lobster Fest 2016

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      Wow. Was going to show my "butt" but after all those lobsters.

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        Oh well. Here it is

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        • Breadhead
          Breadhead commented
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          Nice bark forming there...👍

        Finally!

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        • richinlbrg
          richinlbrg commented
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          OHHH, man, @ Ernest ! You've done it again!

          Was just thinking I hadn't seen any posts from you in a while.

        • Ernest
          Ernest commented
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          I've been on the road working, rough month LOL.

        • richinlbrg
          richinlbrg commented
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          Sorry to hear that, Ernest , but welcome home, if only for a little while.

          Hope you enjoy the "fruits" of your labors?

        Sorry, no smoking - some arugula/basil pesto (and sage walnut pesto) - crapload of arugula and sage in my mini garden 😀

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          Baby back ribs just off the kettle.

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          One picture is worth a thousand words. Smoked Tri-tip with twice baked potatoes and biscuits.
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          • boftx
            boftx commented
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            DWCowles someday I'll get brave enough to take one to about 200F like brisket as other have suggested.

          • richinlbrg
            richinlbrg commented
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            Looks Ernest!

          • fuzzydaddy
            fuzzydaddy commented
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            +1 to what DWCowles said. Amazing.

          Peruvian rotisserie chicken (pollo a la brasa):

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          Sous Vide Brisket point at 155 degrees for 24 hours and then 2.5 hours on the SnS with a little BBBB and hickory. One hour of holding in the faux cambro. The flat is in brine for corned beef. I'll let you know in 7-10 days how that works out.


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          • Dewesq55
            Dewesq55 commented
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            Yum!

          • Potkettleblack
            Potkettleblack commented
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            How would you describe the bark from this process. It looks great.

          • troymeister
            troymeister commented
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            Potkettleblack The bark was excellent and over all the brisket was moist, tender and tasty. One of the best parts is the liquid in the bag used to make awesome sauce. I wouldn't normally SV a
            brisket but I knew I wasn't going to be home all dat to keep an eye on the smoker. So SV was it.

          Got up at 4 am to fire up the Old Country over/under for its first actual cook. 2 butts and 2 racks of St. Louis cut ribs. Stick burning is pretty labor intensive, but it was totally worth it! Butts turned out good, but the ribs were hands down the best I have ever cooked or eaten. In my excitement over passing the bend test with flying colors I even forgot to apply sauce. Didn't matter, and most of my guests didn't even bother with the bottle of Sweet Baby Rays that was provided.
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ID:	217742 Steakhouse Steakburger with crispy fried onions, sharp cheddar, homemade maple pepper bacon, grass fed beef and Lillie Q smoky sauce on brioche bun.

            Wee bit overcooked, which is on me (GrillGrates are en route), but wife said it was on par with Kuma's Corner (considered the best burger in Chicago back when we moved here in 2008), and I'm pretty sure it's the best burger I've made. Winner!

            ps- you can tell the quality because there's only the one picture.

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            • fuzzydaddy
              fuzzydaddy commented
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              Now that IS a burger!

            • Breadhead
              Breadhead commented
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              Nice looking burger... a Brioche bun just makes it that much better too.👍

            Doing three chucks today (about 10#). Two of the three are dexters, and the one without the bone is just a store bought. Click image for larger version

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            Last edited by richinlbrg; September 5, 2016, 12:55 PM. Reason: Update for progress report. The ITs were all over the place when I wrapped them (172*- 190*)

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              A few from our first competition this weekend. Best results were 8th in chef's choice (tea smoked duck tacos) and 16th out of 35 in brisket. Click image for larger version

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              • Ernest
                Ernest commented
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                That's beautiful!

              • Breadhead
                Breadhead commented
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                Nice cook and nice pictures?👍

              • Spinaker
                Spinaker commented
                Editing a comment
                Everything looks great to me!! That rib box really looks great.

              Pork tenderloins on the Weber & SnS for lunch. These were my first ones. Next time I'll go heavier on the spices (black pepper, garlic powder, rosemary). Cooked to ~145 IT and they were nice and juicy.

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              • richinlbrg
                richinlbrg commented
                Editing a comment
                They look great, fuzzydaddy ! We use 1-2 TBS olive oil, 1tsp lemon zest, 4 minced garlic cloves, 2-3 TBS chopped rosemary, 1/2 TBS kosher salt and some pepper for our marinade (1 hr. Min) if that gives you any ideas for your next run.

              • fuzzydaddy
                fuzzydaddy commented
                Editing a comment
                Thanks richinlbrg I'll add your recipe to Evernote. Much appreciated.

              • DWCowles
                DWCowles commented
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                They look good fuzzydaddy

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ID:	217997 Pulled Chuck, it's what's for dinner. Pleased with this cook, and will have plenty of leftover for the upcoming week. 7 hours plus 2 in faux cambro, whiskey barrel oak, Big Bad Beef Rub 225* all the way, wrapped at about 170*, removed to faux cambro in the 205 range. I think if I had wrapped it earlier, I would have had a bit more juice, but still GUUUD. Bones came out clean.Click image for larger version

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              • fuzzydaddy
                fuzzydaddy commented
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                Beautiful pulled chuck!

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