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

[Steve R.]

Man, Pitsters are showin' out tonight! Here's a New Year's Eve chuckie with BBBR and hickory smoked:

[bbqoaf]

Looks awesome!

[fuzzydaddy]

Wow, that is gorgeous!

[Ernest]

Closing out 2016....





salt, pepper, KBQ ribs. No sauce please.

[fuzzydaddy]

Closing out 2016 with style! That is beautiful!

[Henrik]

Wow, amazing! Nice ending!

[Gator Lau]

Those shorties are BEAUTIFUL!!

[mgaretz]

New year's eve dinner: Tri-tip, cooked SV at 131F for 8 hours then torch-seared (finally ran out of my first gas tank). Served with baked potato, mixed veggies in butter and salad.

[bbqoaf]

Looks perfectly cooked.

[Steve R.]

My first attempt at making any kind of pie whatsoever. Meathead's All-American apple pie on the Weber 22.5" and SnS:




My lattice skills could use some work, but I was going more for getting it put together and baked just right this time around. My new Party Q makes this super easy!

[GadjetGriller]

Did you use any wood (for added smoke flavor) or did you just use Charcole and basically turned your kettle into a oven (albeit one that is better at keeping a constant temp than your indoor oven)

[GadjetGriller]

It looks great!!! looks perfectly cooked! with a nice flaky crust!!!

[Steve R.]

This was straight Kingsford original. So yeah, pretty much an outdoor oven is what you end up with. I was a little concerned with having too much smokiness, so I burned the briquettes down a little more than normal in the chimney lighter before adding to the SnS.

[lschweig]

The pie overall looks great. We installed a vinyl floor in a lattice pattern last year and it took extreme concentration and an immense time to figure materials needed, but it came out perfect. So I do feel for you.

[troymeister]

New Years Day Lamb Chops...SnS with Grill Grates......Having a bit of a learning curve with the Grill Grates but I think I am liking them.

[David Parrish]

The Grill Grates amplify heat, and the SnS can get HOT. Use less charcoal than you're used to. You'll still have a Warp 10 sear zone while the indirect side is at low and slow temps. Practice!

[troymeister]

I kinda figured a little less charcoal. I am amazed how much the Grill Grates change the dynamic of the sear side.

[David Parrish]

It's the custom fit design. It controls the airflow so you don't get runaway temps. Key is to start with the right amount of charcoal. At the Steak Cookoff championship last year we had the GGs running 800 F (cook's preferred temp) for 90 minutes. Didn't have to touch a vent! It's like autopilot!

[Ernest]

The weather outside is frightful........



mashed cauliflower



let's plate and eat

[Ernest]

TheCountofQ braised oxtail.

[GBA]

Love oxtail so, do you use cream cheese in your Cauliflower? Looks delicious

[Ernest]

GBA sometimes I do use mascarpone but mostly Parmesan cheese and grass-fed butter.

[Ericm]

Made some jerk wings on the GMG DB...

[CaptainMike]

Here's the final product after an 18 day pink bath and a 6 hour smoke in cherry. Pretty darn good, if I say so myself! Will definitely do this again.

[David Parrish]

Nice!

[Ernest]

Have you tried butter on your ribs? You should
slip the sauce and use flavored butter. DWCowles is about to blow a gasket HAHAHA.

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[tbob4]

Oh Ernest you are going to get me in trouble. The wife says pork is the only thing I haven't tried butter on. Going to have to try now!

[Ernest]

tbob4 I eat butter with everything.
I have logs of compound butter all over the refrigerator

[Wolffy]

8.5 lb Brisket in the PBC, 6 hours, hung entire time, turned out great.

[RonB]

Welcome to The Pit Wolffy . Nice lookin' hunk o' beef.

[DWCowles]

Welcome Wolffy nice cook!

[lschweig]

A hearty welcome from Illinois Wolffy

[Mr. Bones]

Wolffy Great lookin' brisket cook ya got there!
Welcome to th' Pit, glad yer here!
Lookin' forward t' learnin' from, and with ya!