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

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    Texas salad

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    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      That meat looks awesome but wow those avocados Don't think I've ever had better looking ones!!

    • Ernest
      Ernest commented
      Editing a comment
      GadjetGriller I buy green avocados from Costco. It's all about timing.

    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      I see those all the time but Don't think I can go through 5 of them before they go bad!! but hey if they are that good I'll probably go through them no problem!!

    Hmm, I wonder what smoked avocado would be like?

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great thought!!!

      I think smoked would be heavenly!!! Grilled is.

      Think of the gauc' potential, alone.

      Methinks: Could...

      Use various peppers, from fresh, to previously prepared, in whatever fashion, used for cold smoke fuel, or smoker chips to smoke indirect maybe just ingredients in your smoked gauc', depending how you choose.

      Rubs, seasonings, etc, to taste.

      There is, quite literally, no end to this list, so please, chime in with your take...
      Last edited by Mr. Bones; September 29, 2016, 06:50 PM.

    Pastrami hash made with MH's pastrami I had made some time ago and frozen the leftovers.

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ID:	225654 50% beef 50% bison with extra sharp cheddar on chiabata and fried plantains

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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        DIK!!!
        (Droolin' in Kansas!!!!)

        Loves me some bison!
        Last edited by Mr. Bones; October 2, 2016, 05:58 PM.

      Char siu made from pork tenderloin in the air fryer. Sliced and stir fried with mushrooms and bok choy.

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      • Thunder77
        Thunder77 commented
        Editing a comment
        Very nice presentation!

      Friday Night's Q......French Onion, Mini Ribeye, Twice Baked....



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        Smoked ~60lbs pork butts today for a graduation party for my nephew tomorrow. Prepped last night, on the smoker this morning at about 10am. 13 butts, each averaging 4.5lbs, some more some less. Ash wood.

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        Also made about 1.5 gallons of my Shawsh per request. My nephew's request for food was "Uncle Aaron's pulled pork." When his mom asked what sauce, maybe a bunch of bottles of Sweet Baby Ray's he said 'No, I want uncle Aaron's sauce.' I was honored!

        And wouldn't you know it the weather today was gloomy, rainy, and a high of maybe 60. Rain is not fun with a stickburner. Had to rig up a tarp to cover my cooking chamber to keep direct rain off of it.

        Here's the Yoder firing up for the preheat this morning.

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        • Huskee
          Huskee commented
          Editing a comment
          Thunder77 No, I was in a hurry to get it done and to the party, you know how it goes. It was a grueling smoke in the pouring rain, but it was some of my best.

        • Spinaker
          Spinaker commented
          Editing a comment
          I bet you killed this. What was the verdict from the party goers?

        • Huskee
          Huskee commented
          Editing a comment
          Spinaker I thought it was great, ppl walking by gave me the thumbs up and some attaboys, but this is my 5th crowd cook for basically this same group of people, lol. It stayed on heat 30hrs before dinner time- 13hrs on smoker, 10hrs cambro overnight, 6hrs in a 170deg oven, and one hour in crock pots after pulling. Juicy & tender like you wouldn't believe.


        Started a prime brisket flat I got from Mr. Brisket. Giving Black Ops Brisket Rub a try. First brisket I've done not using BBBR, thought it was time to branch out and have some variety. Only been on for a few minutes in this picture. Will add others later on. Thinking it will be about 6 hours at 225 in my Rec Tec to get it up to 203.

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        • Butterman
          Butterman commented
          Editing a comment
          the comparison in rubs is interesting to me. I really liked the Black Ops rub. Not saying it is better or worse then BBBR, just different.

          I'm far from great at describing tastes, but I will give it a try. Seemed a bit stronger on the pepper side to me and liked the subtle taste from the coffee.

        • Spinaker
          Spinaker commented
          Editing a comment
          I love that stuff. It goes on really nicely too. All the granules are similar in size which allows you to get a great cover on the Brisket..

        • Huskee
          Huskee commented
          Editing a comment
          I know what you mean, I've tried to describe the diff between MMD and my HRR. Hard to do accurately with any proper language on my part, but there's a huge diff. I'd like to try the B-Ops. Actually, I'd like to reverse engineer it. I just find their prices to be a bit high for me to venture from the super affordable (homemade) BBBR.

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          Whole chicken with the SnS. S&G rub and pecan wood.

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            KBQ'D Pork Belly. I can't think of a more beuitiful
            thing. Meat Church Honey Hog for the rub with 🍒 💨
            I also made 6 racks of ribs. The rib pic was snapped as fast as I could before they were devoured. Best ribs I've ever made. I Also made whole bunch of wings, 17 lbs of pork shoulder and some kielbasa. It was a great cook. The KBQ performed beautifully.
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            • Spinaker
              Spinaker commented
              Editing a comment
              It was beyond excellent. It completely melted in your mouth. Ernest

            • Huskee
              Huskee commented
              Editing a comment
              Great magazine-worthy photo!

            • Spinaker
              Spinaker commented
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              Thanks Husk! Huskee

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            Dessert, caramel apple pie
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            Last edited by Powersmoke_80; October 2, 2016, 07:16 PM.

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            Here's to the cowboys!!

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            • Spinaker
              Spinaker commented
              Editing a comment
              What did you use for these wings? They look spectacular. I am guessing thats Parm cheese but what else do you have going on there.

            • Ernest
              Ernest commented
              Editing a comment
              Spinaker I roasted some garlic in ghee. When the wings got cooked, I tossed them in the garlicky ghee and gave them a good sprinkles of Parmesan cheese.

            Just Incredible!!!

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              Cajun Chicken Breasts.
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