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

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    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
      Huskee commented
      Editing a comment
      Can't beat stickburner food!

    • SteveFromLafayette
      SteveFromLafayette commented
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      Huskee Absolutely!

    • Breadhead
      Breadhead commented
      Editing a comment
      Oh yeah... That Rufus Teague is guuuud stuff.😋

    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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      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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        Beef ribs!

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

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          • Holysmoke
            Holysmoke commented
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            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
            josht138 commented
            Editing a comment
            No way! Beef ribs are a delicacy. Highly underrated.

          • Huskee
            Huskee commented
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            Holysmoke josht138 I think I agree, smoked beef is a delicacy, yum!

          null

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          • fuzzydaddy
            fuzzydaddy commented
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            Beautiful! Delicious I'm guessing.

          • Holysmoke
            Holysmoke commented
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            Absolutely fork tender delicious!

          Wood, insects, mollusks, etc....
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          • mgaretz
            mgaretz commented
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            Did you sous vide them first?

          My butts are finished on the smoker!

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            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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              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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                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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                  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
                    DWCowles commented
                    Editing a comment
                    Dang...those look purty

                  Ultimate Easter Ham, amazing

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                  • DWCowles
                    DWCowles commented
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                    Oh man....that looks sooooooo guuuuuuud

                  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!

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                    Burgers turned out great. A little kiss of hickory to go with them.

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