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

[Potkettleblack]

So, the pork chops from the PotKettleBlack's favorite pork chops sale thread, took a two hour bath in Blonder Brine (mixing with an immersion blender works really well with coarse kosher salt in a plastic cambro). After rinsing, they get MMD, then a tube of Mixon Competition blend pellets at 225 (with a water pan on the hot side to keep it cooler). Once they hit an IT of 130 they get a dose of glaze, today made with equal parts maple, apple cider vin, and fish sauce with a couple dashes of Tabasco. Flavor was incredible, didn't quite glaze properly. Any rate, glaze at 130, flip and glaze at 135, take to sear side and take to 140.

These were accompanied by homemade bread and green beans with onions and homemade pancetta. Wife picked her bone clean (never happens, but has been happening more since I've been here).

money shot:

[Breadhead]

That's a beautiful plate of food. That pork chop looks perfectly done and your bread looks perfect. Nice crumb.👍

[richinlbrg]

That looks GREAT, Potkettleblack !!!

[Potkettleblack]

It was better than that... the only thing I have to work on is getting the glaze thicker... maybe using molasses instead of maple, or maybe reducing it. With the fish sauce, it delivers better flavor but doesn't really glaze.

[DWCowles]

Did someone say smoked puiied beef sub?

[Potkettleblack]

I didn't, but I wish I had.

[richinlbrg]

+1
That looks great!

[Breadhead]

Nice looking sub...👍

[Spinaker]

A little Pork love from Minnesota. Happy Labor Day everyone. #PBC

[richinlbrg]

Looks like the Spinaker s ate well last night, too!

[Ernest]

Meat balls, held together by ground pork rinds and freshly grated Parmesan cheese.

[bcmcmoose]

First weekend with my new GMG Jim Bowie, so the Big Poppa drum had a long weekend off.

I burned it in starting at 0830 on Saturday. Then moved in to smoking down lemons, limes, garlic and onions all into powder. Then smoked some salmon. (Shmancy salmon of course, with real maple and brown sugar). Then I made chicken breasts for empanadas (used the butcher block seasoning).

And then I did bone in rib eye, two with coffee rub and one with butcher block. Reverse sear, 225 to 110 internal and then seared at 500 (maverick got to 550 at one point, and that wasn't on the flare up I managed to get!)

best I've managed yet. Nicely browned and evenly cooked and melt in the mouth tender!

The two piece drip tray with direct holes does apparently work to a point, although not the warp ten I get on my drum with the basket raised. Fish and chicken were on bbq delight Apple. Steak on bbq delight cherry. Some empanadas also were baked in the smoker and turned out very well

[bcmcmoose]

Here are the photos I had trouble attaching

[Breadhead]

Nice cook... I'd eat at your table anytime.👍

[DWCowles]

Made pulled beef nachos from the leftovers

[Spinaker]

Here we go!

[bcmcmoose]

Those look awesome. But I'm surprised there were leftovers after the way that sub looked!

[Breadhead]

My son held his NFL Fantasy Draft party at his house this last weekend. He decided that I should be the Chef for his all guys party that required his wife and kids to do an all night sleep over with one of the other guys wife and kids.

He gave me a few days warning so I had plenty of time to plan. I decided that I would make pork butts, red beans and rice, potato salad, Cole slaw and some sourdough bread. I always include some bread.😎

All of these guys are in the late 30's, have kids and don't get many nights of alone time away from the wife and kids. So I wanted to provide them with good food... Knowing there would be way more good wine and alcohol than there should be.

After I served the food I split and let them do what young guys do when their wife and kids are away... The party ended at 4:30am I hear. .

A few pictures of the cook, I was to busy to take many pictures. There were actually 2 butts but I pulled one before I remember to take a picture. The red beans and rice were a big hit, as was the pulled pork.👍

[Breadhead]

Thank you Ernest ... Coming from you that's a great compliment.👌 When you're 65 you will have lots of time to be creative.

I'd love to be your sous Chef when you retire, if I get to taste your food.👍

[BDC]

Looks awesome! Your a good Dad!

[GadjetGriller]

Ok I have to admit love the round motif you have going there very Kool!! (food looks wonderful as well )

[Hulagn1971]

Beef brisket on the WSM done hot and fast at 300 degrees. Rub was 1 part salt, 3 parts pepper with a little garlic powder and onion powder. Sand in the water pan, cooked for 4.5 hours then wrapped in pink butcher paper and cooked another 2 hours. Pulled at internal temp of 205. Rested on counter for about 2 hours then sliced.






Reverse seared ribeyes on the weber 22" banked the coals used KBB for fuel.






Pork ribs smoked on the WSM at 225-235 for about 5 hours (no crutch). Used Meathead's Memphis Dust with water in the water pan.









-Fritz

[Breadhead]

Nice... Very nice.👌

[DWCowles]

Beautiful!

[BDC]

Hell yea brother! Im coming to your house next holiday!

[RonB]

Great looking eats. (we need a drool smiley).

[HawkerXP]

I need to get a waterproof keyboard or a drool cup!

[GadjetGriller]

Well lucked out and happen to be at the one Lubbock Market Street that actually has a Butcher!?!? ask him about short ribs he took me to a package of 5 or 6 small (about the size of my pointer finger) square cut pieces of meat??? I said dont you have any still on the bone? He looked at me like Why??? but he said I do I was actually about to cut it down want to see it?? Yes please!! It was 4 or 5 bones worth!! I said (sheepishly) can I have this whole thing?? He looked at me funny again and said sure I guess? Left, packaged it up, and brought it back!!! Score!! The 2 pictures are at about 10 degrees to go till prob checking time!! coming along nicely me thinks!!
Well no smoke ring to speak of but pretty dang tasty!! Your were right DWCowles one rib was enough for me!!

[Spinaker]

KIller cook man!! LOOKS LIKE YOU GOT THE KEG THING DOWN!!

[GadjetGriller]

Guest its the IQ110 (temp control) ,Competition briquettes and the minion method once I found about those my Kamado Rocks!!!! (now I just need to find a better source of Wood chunks)

[Spinaker]

I was just looking at this again.......you did a great job taking those pictures. That is not easy to make it look that good. (The food helps)

[BDC]

I rarely make time to post pictures of my cooks, because I’m usually too busy entertaining or enjoying them...so I wanted to share some pics and notes on my Labor Day BBQ this past weekend.

Protein:

• 15 lbs. St Louis Style Ribs
• 20 lbs. Boston Butt/Shoulder

Recipes:

• Meatheads Memphis Dust Rub for both cuts
• Meatheads Dry Brine
• Eastern North Carolina Pepper Sauce
• My Sweet Baby Rays Hack Sauce
• Tidewater Coleslaw

BBQ Tools:

• Smokin' Tex 1400 Electric Smoker
• Maverick Et-732 Remote
• Lavatools PX1 Javelin Pro
• Original Bear Paws Shredders
• Grill Beast SS Meat Injector

My Method:

1. 48 hours prior to smoking…I dry-brined all the pork, made the rub & the BBQ sauces
2. Rinse the meat thoroughly with cold water and dry with paper towels
3. Remove the silver skin on the ribs!
4. Sprinkle the kosher salt all over pork on both sides and rub in (1/2 tsp of kosher salt per/lb.); place pork on a rack sitting over a large baking sheet and store without covering in the refrigerator for 12-48 hours
5. 12-24 hours prior to cooking/smoking…pull the pork out of the fridge; dampen your counter with a wet rag and lay down two long sheets of plastic wrap/cellophane overlapping them side-by-side to create a wide, long wrap area, place the pork in the middle and put on your latex gloves (you’ll thank me later); coat all sides of the pork with a thin layer of yellow mustard with one hand…using the other hand, shake your pork rub all over the pork liberally and rub it in well…toss the gloves
6. Next…place the pork on a rack(s), uncovered again or if necessary (and it was for me), wrap the pork tightly in the plastic wrap – then place in the refrigerator where they will not come in contact/contaminate anything until the next day
7. 1 hour before you’re ready to cook/smoke…pull the pork from the fridge…place or leave it in a large bowl (still wrapped is fine)…and inject the pork butts with the cider from all sides until it’s gone
8. I added about 1/3 cup of Oak, 1/3 Cup of Pecan, & 1/3 Cup of Apple wood chips to the smokebox (maybe a little less)
9. Next…I placed both Pork Butts on the top rack and smoked them normally at 225° F for approx. 12-15 hours. If you start getting hungry at the finish line…you can increase the temperature to 250° F to speed things up…which is what I did since this time out…my butts went into a stall and this became a 19 hour cook! Here is my theory from what I have heard over the years…if you smoke with the fat cap up, it cools the meat and causes a stall…however, fat cap up does a better job of basting the meat and maybe worth the longer cooking time. I tested that theory this time out…and yes…I smoked with the cap up…and yes…it caused my first stall in a long time! I will say the meat was slightly juicier, but I don’t think anyone knew the difference to honest; so fat cap down from now on!
10. When the meat thermometer registers 200° F…I remove the butts to a tray lined with heavy aluminum foil
11. I usually pull the butts apart right away, but if I am waiting on company to arrive…I’ll wrap the pork tightly in foil and let it rest in a cooler with towels until I’m ready.
12. So…to smoke Butts & Ribs in the same smoker and to try and serve them at the same time…this is what I did:
    1. approximately 6 Hours before I pull the Butts out…I use my rib hooks and hung 10-12 half racks of ribs from the top rack; I then used the "Rib 3-2-1" method (3 hours of smoke, 2 hours wrapped in foil, then 1 last hour in smoke to tighten them up)
    2. Then the very last step I like to take is to throw the ribs on my hot weber grill and slather them with my Sweet Baby Rays hack – I seer the ribs for a just a minute or two on each side then serve.
       
       
       
       
       

[Spinaker]

WOW!!! Quite the spread. That just looks amazing. It looks like your feeding an army!!

[edible hen]

12lb choice brisket. Dry brined 48 hours, injeceted with butcher's brisket injection, and bbbr.