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

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    #106
    St. Louis cut pork ribs tonight! Rufus Teague "Touch o' Heat" heating and collecting smoke in the foil. Pecan wood in the fb.
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    • Huskee
      #106.1
      Huskee commented
      March 25, 2016, 07:05 PM
      Editing a comment
      Can't beat stickburner food!
    • SteveFromLafayette
      #106.2
      SteveFromLafayette commented
      March 25, 2016, 07:10 PM
      Editing a comment
      Huskee Absolutely!
    • Breadhead
      #106.3
      Breadhead commented
      March 26, 2016, 09:51 AM
      Editing a comment
      Oh yeah... That Rufus Teague is guuuud stuff.😋
    #107
    15 lb of butts going on the Big Green Egg at 22:00. My family likes MMD a bit heavy on the top side. I won't be opening the lid until 1 of them hits 195 IT. Finished butt photos tomorrow!

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      #108
      1st time making deer jerky...We will see...I have been able to control the temp pretty good around 150F so far.

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      ​

      ​
      • Likes 3

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        #109
        Beef ribs!
        Beef ribs on the Akorn kamado after 30 mins. :)
        2 Photos
        • Likes 1

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          #110
          Originally posted by Holysmoke View Post
          Beef ribs!
          Fantastic! Nice photos. What recipe/rub are you using, and what wood?

          Comment

          • Holysmoke
            #110.1
            Holysmoke commented
            March 26, 2016, 10:46 AM
            Editing a comment
            I kept it fairly simple rub wise with Montreal steak seasoning, coarse black pepper and salt. For fuel I used lump with pecan wood for smoke. I've made these a couple of times and it's fascinating that the kids, my wife and family like the beef ribs better than last meal ribs! Heracy right?
          • josht138
            #110.2
            josht138 commented
            March 26, 2016, 03:28 PM
            Editing a comment
            No way! Beef ribs are a delicacy. Highly underrated.
          • Huskee
            #110.3
            Huskee commented
            March 26, 2016, 06:52 PM
            Editing a comment
            Holysmoke josht138 I think I agree, smoked beef is a delicacy, yum!
          #111
          null
          Almost done....
          1 Photo
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          • fuzzydaddy
            #111.1
            fuzzydaddy commented
            March 26, 2016, 11:49 AM
            Editing a comment
            Beautiful! Delicious I'm guessing.
          • Holysmoke
            #111.2
            Holysmoke commented
            March 26, 2016, 01:15 PM
            Editing a comment
            Absolutely fork tender delicious!
          #112
          Wood, insects, mollusks, etc....
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          • mgaretz
            #112.1
            mgaretz commented
            March 26, 2016, 12:21 PM
            Editing a comment
            Did you sous vide them first?
          #113
          My butts are finished on the smoker!

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            #114
            My daughter is visiting from grad school and she requested meatloaf, mashed potatoes and mushroom gravy for the potatoes. I also made a salad. Here is the meatloaf (didn't get to snap the rest).

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              #115
              Pulled pork in a crockpot for the first time. Cook was about 14 hours, then 2 hours in a faux cambro, pulled and added about 1 Tablespoon butter per lb and about 1/2 cup of water per 5 lb (per Meathead's article). I ran the crockpot on low and periodically mixed it up. It was for a family baby shower where the crowd ate over about 2 hours. It stayed moist and tasty. Glad I didn't mess this up. Almost 9.5 lb.

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                #116
                Homemade Beef Broth... . First time - can't wait to use it. Pretty cool watching this boil with the "live" photo option with iPhone.
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                About 5 1/2 cups...
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                -- Ed

                So, this turned out to be a really cool project. Bottom 9 mason jars hold 1/2 cup of beef broth - top jar went into a delicious (ahem!) Red Wine Sauce over leftover Beef Shanks and Rice for Sunday dinner.

                The broth turned into jello when refrigerated over night. Very easy to dump the jello blobs straight into prepped foodsaver bags. No Mess - No Hassle! "Hard to Believe, but True!" (David Letterman)

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                Last edited by Medusa; March 28, 2016, 03:25 PM.
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                  #117
                  Dinner from last night... Pomegranate Balsamic Glazed Salmon (http://www.americastestkitchen.com/r...ated_content_1)

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                  Project for today... Steakhouse burgers... 90% brisket point, 10% skirt steak trimmings...

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                  • DWCowles
                    #117.1
                    DWCowles commented
                    March 27, 2016, 01:20 PM
                    Editing a comment
                    Dang...those look purty
                  #118
                  Ultimate Easter Ham, amazing
                  2 Photos
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                  • DWCowles
                    #118.1
                    DWCowles commented
                    March 27, 2016, 01:28 PM
                    Editing a comment
                    Oh man....that looks sooooooo guuuuuuud
                  #119
                  Bacon!!! Turned out excellent I used Meatheads recipe and added half an old jar of honey and chopped up a jalapeño with it.
                  Going to have to make some more, this won't last long!
                  4 Photos
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                    #120
                    Burgers turned out great. A little kiss of hickory to go with them.

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