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**Elton's BBQ** · December 18, 2016, 10:42 AM

Beercan chickens in december..

**troymeister** · December 18, 2016, 06:59 PM

-3 Degrees outside....Homemade BBQ Chicken Pizza.....No rise crust.

**MBMorgan** · December 19, 2016, 11:47 AM

If there was ever a poster child for what sous vide cooking is good for, this is it: Sous Vide Duck Confit

Turned out to be a 4 day process: Thaw for 24 hours; brine (salt, thyme, and peppcorns) for 24 hours; SV at 170 F for 12 hours, then reheat (SV. of course) then sear and serve.

The result? Almost perfect on the first try! Next time, I'll cut back on the salt and add a bit of rosemary in an effort to remove the word "almost".

Brined and bagged ... with duck fat, bay leaf, and thyme sprigs:

Plated ... with roasted garlic mashed potatoes and maple syrup glazed bacon-wrapped Brussels sprouts:

I'm no food photographer and the iPhone 6 is no Hasselblad ... so these will have to do ...

**mgaretz** · December 19, 2016, 05:35 PM

Meatloaf, served with Brussels Sprouts that were first cooked using the Michael Voltaggio microwave+vacuum bag technique (which I have been using a lot lately), then pan sauteed with homemade bacon lardons.

**Deaf Arty** · December 19, 2016, 11:16 PM

Tri-Tip tonight. Woulda posted sooner, but I was too busy eating.... That's Mrs. O'Leary's Cow Crust on the meat. Doesn't show the color of the meat very well. It was good!

**troymeister** · December 20, 2016, 07:15 PM

SV Pork Chops 140 Degrees for 1.5 hours then pan seared. Very tasty but texture was a little chewy. Not as tender as when I grill or bake.

Any Suggestions? Higher temperature or more or less time. Or ditch SV for Pork Chops?

**Ericm** · December 20, 2016, 07:46 PM

2 - 10lbs pork butts done on the GMG DB...

Attached Files

**scottranda** · December 21, 2016, 02:20 PM

Bacon for Christmas!

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**RonB** · December 22, 2016, 07:57 AM

Chicken Pot Pies! My MIL is staying with us while her broken foot heals, and our son is home for Christmas. They both love pot pies, so I decided to make 4 individual 6" pies yesterday. I used this recipe, but would make 50% more gravy next time. I also added some diced, cooked potatoes. They turned out great, but could have used more gravy as noted.

**SJ9125** · December 22, 2016, 02:20 PM

Here was my first attempt at using my Joule... Everything turned out pretty well except I got too excited looking at the results and should have turned it to cut against the grain instead of with it.

**Huskee** · December 22, 2016, 02:38 PM

Winter ribs on the stickburner today. Nice calm weather today, sunny and 37.

I decided I'd better find a good way to melt the snow off of it. So some porcine costals/intercostals fit the bill. St Louis cut, 1 rack with HRR and one with MMD, both with extra brown sugar topper. Ash wood, some oak to start the coals.

With one of my favorite sides- cheap box mac 'n cheese!

**Breadhead** · December 22, 2016, 06:01 PM

It rained in Hermosa Beach today.🙄 So I improvised. Dunch, a Prime grade Ribeye cooked in the Sous Vide bath tub, seared indoors in a cast iron skillet. Red potatoes nuked in the microwave, mashed and I added butter, salt, pepper, sour cream and green onions. Store bought bread and a glass of Merlot.😎 Just keeping it simple.👍

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**Oso21!** · December 22, 2016, 07:20 PM

Mild winter weather today, in the 50's..so I smoked a pair of briskets today(approx 13# ea after trimming).
Dry brined both over night and gave them a good dose of BBBR & few shakes of Montreal seasoning.
The scary part: I Wet Aged one for 3.5 weeks, while the other one was purchased Wed morning. Wow! The aged brisket passed the Sniff Test and was so loose and floppy I felt as though I could've tied in a knot.
Put them on the stick burner with some beef back ribs(Post Oak coal bed & Pecan splits). Ribs were nothing worth writing about, just OK. However the briskets were fantastic.
Aged one noticeably more tender and probably could have pulled it earlier than I did.(12 hours at 225â„‰). Still, a fun and tasty food experiment😎 ...... Merry Christmas everyone! Oh, I like store bought bread, here are my grilled cheese sandwiches with smoked spiral glazed ham. Made them on the fire box griddle.