Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

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

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    A little pizza action on the the Rec Tec Click image for larger version

Name:	image.jpeg
Views:	166
Size:	202.7 KB
ID:	230341
    Attached Files

    Comment


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

      Comment


        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.
        Click image for larger version  Name:	IMG_1329.JPG Views:	3 Size:	4.29 MB ID:	230366Click image for larger version  Name:	IMG_1334.JPG Views:	2 Size:	2.34 MB ID:	230367Click image for larger version  Name:	IMG_1335.JPG Views:	2 Size:	5.15 MB ID:	230368
        Attached Files
        Last edited by Spinaker; October 16, 2016, 10:01 AM.

        Comment


          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) 😜
          Attached Files

          Comment


            scottranda Hahahahahaha ^^^^^^^^

            Comment


              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.

              Comment


                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.

                Comment


                  Sorry, I hate doing this on my phone. But feast your eyes. Click image for larger version

Name:	IMG_1342.JPG
Views:	145
Size:	303.9 KB
ID:	230411Click image for larger version

Name:	IMG_1347.JPG
Views:	141
Size:	249.7 KB
ID:	230412

                  Comment


                  • fuzzydaddy
                    fuzzydaddy commented
                    Editing a comment
                    Wow. Knock my socks off!

                  • smokinfatties
                    smokinfatties commented
                    Editing a comment
                    Nicely done bro! No wrapping at all?

                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Nope, not unless I have too! smokinfatties

                  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

                  Click image for larger version  Name:	20161015_172342.jpg Views:	1 Size:	9.27 MB ID:	230596
                  Click image for larger version  Name:	20161015_174134.jpg Views:	1 Size:	8.38 MB ID:	230597
                  Click image for larger version  Name:	20161015_174557.jpg Views:	1 Size:	6.92 MB ID:	230598
                  Last edited by Steve R.; October 15, 2016, 04:15 PM.

                  Comment


                  • ecowper
                    ecowper commented
                    Editing a comment
                    Looks outstanding. I love that sauce

                  Click image for larger version

Name:	339.JPG
Views:	152
Size:	274.9 KB
ID:	230606 Say hello to my little boneless shorties

                  Comment


                    Click image for larger version

Name:	image.jpeg
Views:	139
Size:	242.4 KB
ID:	230621 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.

                    Click image for larger version

Name:	image.jpeg
Views:	146
Size:	216.0 KB
ID:	230623Click image for larger version

Name:	image.jpeg
Views:	152
Size:	168.6 KB
ID:	230622
                    Click image for larger version

Name:	image.jpeg
Views:	149
Size:	185.2 KB
ID:	230626Click image for larger version

Name:	image.jpeg
Views:	146
Size:	242.4 KB
ID:	230627
                    Attached Files

                    Comment


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

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

                      Click image for larger version

Name:	Dinner.jpg
Views:	121
Size:	134.5 KB
ID:	230704

                      Comment


                      • DWCowles
                        DWCowles commented
                        Editing a comment
                        Beautiful!!!!

                      • fuzzydaddy
                        fuzzydaddy commented
                        Editing a comment
                        Good morning Medusa! Hope today is a good one for you.

                      • bbqoaf
                        bbqoaf commented
                        Editing a comment
                        Looks great, leftover Q is the best.

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

                      Attached Files

                      Comment


                      • Medusa
                        Medusa commented
                        Editing a comment
                        I m-u-s-t g-e-t K-B-Q

                      Dallas cowboys have done it again!!






                      Comment


                      • DWCowles
                        DWCowles commented
                        Editing a comment
                        Go Cowboys!!!!!!!!!!

                      • Jerod Broussard
                        Jerod Broussard commented
                        Editing a comment
                        I really do hope they make it to at least the NFC Championship game, before they croak.

                      • Huskee
                        Huskee commented
                        Editing a comment
                        Nom nom nom nom....

                      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.
                      Attached Files

                      Comment


                      • Jerod Broussard
                        Jerod Broussard commented
                        Editing a comment
                        Love tri-tip. Trice the beef flavor!!

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here