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

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    First photo: Bone in, 8.5 lb pork butt at 9 hours on my kettle / SnS before I turned it over.

    Second photo: After turning it over.

    This is my first use of my PartyQ on the 22" kettle with a butt and at 9 hours I still had almost 1/4 of the KBB left.

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    • Breadhead
      Breadhead commented
      Editing a comment
      Do you have a picture of how you mounted the PartyQ?

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Breadhead, I'll go take a photo shortly and post it.

    Breadhead the SnS is on the left. PartyQ is mounted on the right so that the interior portion of the mount is below the charcoal grate and positioned so that it is clear of the ash sweeping blades in both directions. Also, the interior part is positioned so that it blows the air downward. I have a double layer of foil over my charcoal grate that's fairly tight to the kettle sides. I am using rechargeable batteries.

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    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Four binder clips does the job. I also use the PartyQ on my BGE.

    • RonB
      RonB commented
      Editing a comment
      I have found that binder clips are not needed when using a CyberQ, and my top leaks a lot fuzzydaddy . I do block off the rest of the charcoal grate so that all air must go through the SnS though.

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      RonB I'll have to give that a try. Thanks for the tip!

    Butt and chuck roast. Not ready to shred the butt and slice chuckie just yet, more to come. Got lazy and applied Weber KC rub on the butt and Stubbs' bbq rub on the chuck instead of making the good Meathead stuff.

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    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Both look great!

    Chuck roast, the sliced version:

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    And the pulled pork:
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    Last edited by Steve R.; October 8, 2016, 03:24 PM.

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    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      Great Crust and wonderful smoke ring on the Chuck Roast!! I may need to do another one shortly!!

    • Steve R.
      Steve R. commented
      Editing a comment
      Thanks. There's very little that comes off the smoker looking better than a chuckie. Home grown red oak and hickory for the smoke, btw.

    2 different cooks. Sous vide blade roast and chuck roast @137F for 24 hrs then torch seared. Also, tri tip @131F for 4 hrs then torch seared.

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    ​​
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    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      what kind of touch do you use?? the slices in the bowl look amazing!! I wasn't hungry before but I now I think I am. lol

    • josht138
      josht138 commented
      Editing a comment
      I use a bernzomatic ts8000. It was $50 at home Depot. I did some research and it didn't seem worth it to get any of the special culinary models. It works great and if I ever figure out how to be a plumber, I'm set.

    Doing ribs tomorrow but for now........shrimp coconut cream soup

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      All of these cooks are UFB!

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        High hydration (75%) sourdough bread... not easy to do.
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        • Steve R.
          Steve R. commented
          Editing a comment
          Dammit, I gained a pound just looking at that!

        Flank steak and salad for lunch today.

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          My Chunky Red Sauce served over a combination of homemade angel hair pasta and bean sprouts.

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ID:	228815 ​​​​​Glazed pork chops. Sous vide @135F for about 2 hrs then grilled and glazed with the SnS.


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              Jerk chicken for a pot luck at work. Half only have 1 scotch bonnet to be less spicy, other half have 1 scotch bonnet and 2 jamaican hot chocolate chiles. Gotta cater to those that can't take the heat.
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              • DWCowles
                DWCowles commented
                Editing a comment
                Beautiful!...Love me some Jerk chicken

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              A bit out of order - the 2nd day smoked tri-tip on the reverse side of the grill grate over cherry wood. Doesn't get much better. Tortillas cooked on the same surface.

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              • fuzzydaddy
                fuzzydaddy commented
                Editing a comment
                Very nice! I love cherry wood!

              Had some breakfast while KBQing some ribs





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              • fuzzydaddy
                fuzzydaddy commented
                Editing a comment
                Love those ribs!

              • Spinaker
                Spinaker commented
                Editing a comment
                Oh hell yes. ALL DAY.

              Poached eggs on toast with leftover beans and pork chops.
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              • Breadhead
                Breadhead commented
                Editing a comment
                Did you Sous Vide those poached eggs?

              • bbqoaf
                bbqoaf commented
                Editing a comment
                Breadhead no, I do not own a sous vide device, these were done the old fashioned way in water with vinegar. Call me an egg poaching hipster...

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