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


    Best venison steaks ever!!


    Click image for larger version

Name:	IMG_0122.jpg
Views:	235
Size:	327.9 KB
ID:	244265Click image for larger version

Name:	IMG_0129.jpg
Views:	213
Size:	323.0 KB
ID:	244264Click image for larger version

Name:	IMG_0130.jpg
Views:	240
Size:	309.8 KB
ID:	244266

    Comment


      Oh, deer!, troymeister !
      Salivatin' even harder, must find food!

      Comment


      • troymeister
        troymeister commented
        Editing a comment
        That deer was harvested about 2 weeks ago by my friend's dad. We are totally thankful for his generosity.

      It was a stock up the freezer/make food for the week day. Turkey breasts and store made meat loaves were both 50% off, and pork rib chops were on sale as well. My plan was to buy stuff and make homemade meatloaf, but being both cheap and lazy, I opted for the discounted pre made version. It was actually fantastic, great flavour and moisture, it's been too long since smoked meat loaf. All smoked with cherry wood on the 22" kettle. Click image for larger version

Name:	image.jpg
Views:	237
Size:	336.1 KB
ID:	244458Click image for larger version

Name:	image.jpg
Views:	232
Size:	411.8 KB
ID:	244459Click image for larger version

Name:	image.jpg
Views:	207
Size:	266.6 KB
ID:	244460
      Attached Files

      Comment


        bbqoaf Great pics, great lookin' food!!!
        Man I jus' gotta smoke me some meatloaves!!!

        Thanks fer sharin'!

        Comment


          Quick NY Strip on a Sunday while I watch my fantasy football season crash and burn. Took some of the sting out

          Click image for larger version

Name:	IMG_1604.JPG
Views:	231
Size:	183.4 KB
ID:	244531

          Comment


          • bbqoaf
            bbqoaf commented
            Editing a comment
            Hahahaha, me too! Doug Martin and Alan Robinson picked fine years to tank for me!

          Home made club Sanger with leftover pork chops and smoked turkey. Click image for larger version

Name:	image.jpg
Views:	196
Size:	354.8 KB
ID:	244861Click image for larger version

Name:	image.jpg
Views:	196
Size:	257.3 KB
ID:	244862

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Dang, if that isn't a thing of beauty I don't know what is.... [drool....]

          • Spinaker
            Spinaker commented
            Editing a comment
            Great Shot!

          I'll take salmon over Steak any day!

          Comment


          • smokinfatties
            smokinfatties commented
            Editing a comment
            Healthy! I am the opposite. Steak all day baby!

          Steak (tri-tip) cooked SV to 126F then torch seared. Served with air fryer tater tots and green beans in butter.

          Click image for larger version

Name:	steak-tots.jpg
Views:	198
Size:	59.0 KB
ID:	245484

          Comment


            Last night's PBC ribs. 2 small/med. (2.6lbs) racks baby backs.

            Click image for larger version

Name:	IMG_20161201_172928.jpg
Views:	212
Size:	126.4 KB
ID:	245781

            This time I used wood, and to me that's the way to go. One chunk of post oak and one of cherry.

            Click image for larger version

Name:	pbcribs12-1-16.PNG
Views:	227
Size:	88.0 KB
ID:	245782

            The finished plate was one rack of MMD ribs and one of HRR. Frozen peas and homemade tater chips. And Miller High Life on the side.


            The consensus? I thought they were awesome. The grilled flavor plus the smoke to me was very well rounded, rich and satisfying. It's not likely I will cook again on the PBC w/o a couple wood chunks. My wife however, thought they weren't as good as the stickburner or SnS ribs...go figure. I thought it would've been the other way around.

            Today I have a 10lb bag of chicken quarters that were on sale for <$5 for the bag, so I will be doing some different marinades & rubs on the quarters and some will get the PBC, some might get the stickburner, we'll see just how this plays out later.

            Click image for larger version

Name:	pbcribs12-1-16b.PNG
Views:	249
Size:	66.8 KB
ID:	245783

            Comment


            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              Gorgeous ribs and pics! Nice bark too! Great price on the chicken.

            • Henrik
              Henrik commented
              Editing a comment
              Interesting to follow your comparison cooks between the different grills/cookers. Nice pics!

            Click image for larger version

Name:	image.jpeg
Views:	220
Size:	198.8 KB
ID:	245806 Marinated Bison medallions. Click image for larger version

Name:	image.jpeg
Views:	216
Size:	214.6 KB
ID:	245805

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Beef or venison? For some reason it just has a venison look to me.

              EDIT nevermind I just seen the "bison"...had a feeling it wasn't beef anyway.

            Spare ribs on the PBC tonight.
            • 2 racks.
            • 5.25 pounds each.
            • Cut in half.
            • Meathead's Memphis Dust.
            • Total Cook Time: 3.5 hours.
            • Average Temp: 255.
            Click image for larger version

Name:	IMG_0654.jpg
Views:	208
Size:	221.1 KB
ID:	245966

            Comment


            • EdF
              EdF commented
              Editing a comment
              Kind of looks like your settled into the new digs!

            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              EdF All my cookers are here now! I've got a bit of organizing to do but all my important stuff (cookers and gear) are good to go!

            • EdF
              EdF commented
              Editing a comment
              Glad to hear it, fuzzydaddy ! Enjoy!

            5.25 pounds each? Looks deliriously good.

            Comment


            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              Monsters for sure and they are delicious. They're from Sam's Club. Package of 2 was 10.58 pounds.

            • HawkerXP
              HawkerXP commented
              Editing a comment
              We are lucky enough to have access to both Costco and Sam's.
              I've "amazed" my lovely wife since joining up here with my willingness to go (meat) shopping. hehehe I need to go to Sam's Club more often.

            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              Sam's is close. Costco is about an hour away, so I'll probably get a membership next year, and now that I have a new upright freezer (wife approved) I can bring back plenty.

            Had dinner for friends last night. I really love pork belly, so I made a starter out of it. I smoked it on the BGE until done. In this case I took it just before probe tender, because I wanted some 'stability' as I was going to slice it.

            First out was one of my favorite drinks, Fidel Castro (dark rhum, ginger ale, fresh lime juice and lime). I figured it was appropriate considering recent world events ;-)

            Click image for larger version

Name:	drink.JPG
Views:	214
Size:	300.3 KB
ID:	246111

            I served the pork belly with an aubergine mousse (aubergine, feta cheese, salt, pepper, a tsp of honey) and apple slices, roasted cashew nuts and a light drizzle of honey. Fat, sweet and sour in one decadent mix. Seriously good.

            Click image for larger version

Name:	pork.JPG
Views:	209
Size:	265.5 KB
ID:	246110

            Then I did grilled duck breasts with an orange glaze and a sweet potato puré. I served it with rocket salad, as I thought the pepperiness (kind of) from the rocket salad would complement the sweet sauce and the duck just right. It did. I took the duck breasts when they had an internal temp of 58° C (136 °F), I wanted them pink.

            Click image for larger version

Name:	duck.JPG
Views:	199
Size:	256.8 KB
ID:	246109

            Comment


            • bbqoaf
              bbqoaf commented
              Editing a comment
              Looks amazing. Duck is so good, then you add pork belly, brilliant.

            • tbob4
              tbob4 commented
              Editing a comment
              Awesome photos!

            • Ernest
              Ernest commented
              Editing a comment
              Huskee I don't think there's a better ginger ale than vernors.

            Henrik Fantastic looking cook! Yer plating skills an' photography are both top-notch, as well!
            Good t' hear from ya'; how's the smoker project coming along?

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Thank you Mr. Bones! I'm still trying to find a good (reasonably priced) trailer to put it on.

            Early morning start on BGE
            Attached Files

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Two large hunks o' meat, love that shot!

          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
          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\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/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
          2024 Weber Contest