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

[troymeister]

Best venison steaks ever!!

[Mr. Bones]

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

[troymeister]

That deer was harvested about 2 weeks ago by my friend's dad. We are totally thankful for his generosity.

[bbqoaf]

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.

[Mr. Bones]

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

Thanks fer sharin'!

[KiloVolt89]

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

[bbqoaf]

Hahahaha, me too! Doug Martin and Alan Robinson picked fine years to tank for me!

[bbqoaf]

Home made club Sanger with leftover pork chops and smoked turkey.

[Huskee]

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

[Spinaker]

Great Shot!

[Ernest]

I'll take salmon over Steak any day!

[smokinfatties]

Healthy! I am the opposite. Steak all day baby!

[mgaretz]

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

[Huskee]

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



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



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.

[fuzzydaddy]

Gorgeous ribs and pics! Nice bark too! Great price on the chicken.

[Henrik]

Interesting to follow your comparison cooks between the different grills/cookers. Nice pics!

[HawkerXP]

Marinated Bison medallions.

[Huskee]

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.

[fuzzydaddy]

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.

[EdF]

Kind of looks like your settled into the new digs!

[fuzzydaddy]

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]

Glad to hear it, fuzzydaddy ! Enjoy!

[HawkerXP]

5.25 pounds each? Looks deliriously good.

[fuzzydaddy]

Monsters for sure and they are delicious. They're from Sam's Club. Package of 2 was 10.58 pounds.

[HawkerXP]

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]

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.

[Henrik]

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 ;-)



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.



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.

[bbqoaf]

Looks amazing. Duck is so good, then you add pork belly, brilliant.

[tbob4]

Awesome photos!

[Ernest]

Huskee I don't think there's a better ginger ale than vernors.

[Mr. Bones]

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?

[Henrik]

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

[railroadscot]

Early morning start on BGE

[Henrik]

Two large hunks o' meat, love that shot!