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

[DWCowles]

A little pizza action on the the Rec Tec

[Mr. Bones]

Looking good, as always there, DW!
Can't wait to see more...

[Spinaker]

I've got two Pork butts I'm doing for a party tomorrow. I've got the KBQ at about 250 F average. Burning black 🍒 again tonight. This stuff is amazing. Ribs are going on tomorrow, along with two whole 🐔 's and then Wings in the keg, hot and fast.
Heres the butts when I put them on about 5 hours ago. Also, what they are looking like now and a shot of the black 🍒 In the wagon.

Happy Friday everyone.

[scottranda]

First true overnight cook. I usually wake up at 4am, but this brisket point needs a longer time! I got my BaByQ Cam going (my 6 month old will just have to understand) 😜

[Spinaker]

scottranda Hahahahahaha ^^^^^^^^

[Mr. Bones]

Good Luck, Spinaker

Super pics, keep 'em comin'! I wanna see the yummy outcome of this cook...

scottranda !!! Among the best photos, ever, is your selfie with th' ThermaQ.

[Spinaker]

Well here it is. Pretty crazy results. The color on this baby is unbelievable. I wish you could smell it. The KBQ strikes again. I used Head Country for the rub. Great stuff!! Another great cook in the books. Now I gotta go prep the birds.

[Spinaker]

Sorry, I hate doing this on my phone. But feast your eyes.

[fuzzydaddy]

Wow. Knock my socks off!

[smokinfatties]

Nicely done bro! No wrapping at all?

[Spinaker]

Nope, not unless I have too! smokinfatties

[Steve R.]

Quite possibly the best thing that's ever come out of my Weber. Chris Lilly's pork loin with apple bourbon sauce. Thanks to ecowper for the heads up! Apple and cherry chunks teamed up to bring the smoky goodness. Just insanely tasty with the sauce

[ecowper]

Looks outstanding. I love that sauce

[HawkerXP]

Say hello to my little boneless shorties

[Hominskyj_pgh]

Did the Baltimore "PITT" Beef today. (Calling it PITT since Pitt won today, did my undergrad there.). 3 lb rump roast, fat removed. Cow Crust rub. Injected with Kitchen Basics beef stock and steak sauce (can't spell the W word). Used a Camp Chef smoke vault, Maveric 732 and Thermopop (orange one...ha).

Just a few pieces of Oak went in the smoker...got it to sit right at 225 but dang it if it decided not to throw a lot of smoke today (anyone else have that problem with the smoke vault??). About 2.5, 3 hours and the beef came to 115. Put it on my gas grill (CharBroil), kept flipping it until I got a great crust and got to 127 in the thickest part. This roast was a little funny, some grain went one way and some another but I got it sliced and on the bun. Made an au jus using the recipe from the Chicago Beef Sand recipe (bullion, pepper, garlic, onion). Topped mine with Bone Suckin Sauce and a roasted banana pepper.

Next time one I might use a saltier stock for the injection.

[Medusa]

Woke up this AM wanting these leftovers for breakfast --Ed

Sammiches with MH's KC Classic BBQ Sauce, Crack n' Cheese, Tarragon Butter Corn

[DWCowles]

Beautiful!!!!

[fuzzydaddy]

Good morning Medusa! Hope today is a good one for you.

[bbqoaf]

Looks great, leftover Q is the best.

[Ericm]

BBQ'd some ribs last night for a party. They did not disappoint.

[Medusa]

I m-u-s-t g-e-t K-B-Q

[Ernest]

Dallas cowboys have done it again!!

[DWCowles]

Go Cowboys!!!!!!!!!!

[Jerod Broussard]

I really do hope they make it to at least the NFC Championship game, before they croak.

[Huskee]

Nom nom nom nom....

[Zman23]

Family get away weekend. I sous vide 2 tri tips at 130 for 24hrs, BBBR, then on grill. First time using gas grill in years! Everyone liked it.

[Jerod Broussard]

Love tri-tip. Trice the beef flavor!!