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

[fuzzydaddy]

Wolffy that's a nice brisket, and welcome! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thank you.

[customtrim]

Personal pork butt for one. Tomorrow nights cook supposed to be around 8 degress and snow yippee. Wife is a vegetarian so I guess I have to eat all of it

[Craigar]

The sacrifices we have to make for our spouses. Enjoy!

[fuzzydaddy]

You can do it! What rub are you going with?

[customtrim]

Not sure yet still thinking on that part I have a homemade one I may use

[fuzzydaddy]

Looking forward to your finished pics! I'm thinking you'll have some great leftover pull pork. I really enjoy it the next day.

[customtrim]

So here is a thought being cooking is being creative at the last half hour or so maybe coat the butter with a homemade honey mustard glaze or something along those lines anyone ever try that I mean it is pork right has to be better than steak sauce on a delmonico steak . Your thoughts

[tbob4]

Inspired by Willy 's poll. BBQ'd chicken jambalaya. Per my boy it is more Creole style because of the amount of tomato. He's the expert.

[Spinaker]

Have you ever had problems use the Enamel-coasted CI pot on your Ceramic cooktop?

[tbob4]

Spinaker - never had a problem with it. I know that there is a caution attached to it, but it said "painted" and I assumed they meant the bottom. Have had the new stove top for a year and have used the pot about 15-20 times on the surface in that time.

[Deaf Arty]

Tried meatloaf without a pan last night. Boy, am I glad I did! Yum!

[EdF]

Looks really good!

[Gator Lau]

Nice! Any special technique to share?

[Deaf Arty]

Gator Lau, nothing special. Just mix up the meat and put the loaf on a mat directly on the grill. I do mix a bit of my favorite rub into the meat, though. Nothing on the outside but simple maillard reaction.
BTW, the sandwiches are wonderful the next day...

[tbob4]

No SV today. My son is still in town. Steaks cut from a Costco Prime rib-eye roast. Cooked on grill grates on my Santa Maria Grill. Rub (with salt) applied 4 days ago. Vacuum packed. Cooked low to the fire for 3 min. Covered with a pan. Raised and cooked another 3 min. Flipped and back down to just above coal level for 3 min. and raised, covered for another 3. Side A much darker than photos display. Delicious. We each ate 1/2 a steak due to sides. For breakfast tomorrow - grilled steak strips, leftover Jambalaya and fried eggs over the top of the whole thing.

[mgaretz]

Salmon cooked SV at 122F, glazed with maple syrup and bourbon and torch-seared. At 122F it's very flaky and didn't quite make it to the plate intact. Served with buttered peas and salad.

[EdF]

How long did you SV?

[mgaretz]

About 50 minutes. The filets were not frozen.

[EdF]

Thanks!

[cstrfd4]

Beef Plate Ribs smoked in my Cookshack served with mashed Cauliflower

[DWCowles]

Of course you did!

[cstrfd4]

I wish I had your choices of smokers, Cookshack is only one I have I can use in crappie weather.😎

[troymeister]

Farm Raised Chicken....Unbelievable.....The Chocolate cake was good too BTW -2 Outside

[tbob4]

The cook photos were great enough but you are killing me with the chocolate cake! I'm waiting for my wife and kid to pick up a pizza and have no desert.

[troymeister]

Forgot to mention the cake is my rendition of Portillo's famous Chocolate Cake.

http://www.portillos.com/index.html

[mgaretz]

Top sirloin, cooked SV at 129F for an hour, then torch-seared. (I usually make one steak and my wife cuts off an end for herself. This time she decided to take a pie shaped wedge.) Served with artichoke bottoms sauteed in butter. I had higher hopes for them. While they were OK, they still had some bite from the citric acid they were packed with, even though I soaked them in several changes of water.

[Spinaker]

Last night I did a pretty simple cook. Steak on the KEG. I cooked it Hot and Fast because it was cold as all get out last night And I liked standing next to a 700 F grill when its -5 F. The ribeye wasn't too thick so I was able to get a really nice sear but uniform Med-rare through out. Then I fried up some potatoes in my No. 8 Finex skillet with some Avocado oil. I seared the Potatoes for a bit then threw them ito a 450 F Convection oven. The oven really gives the skin a wonderful texture. And the warm buttery taste from that avocado oil makes for some tasty taters.

[Spinaker]

Thanks Paul! PaulstheRibList

[Powersmoke_80]

Spinaker , I do but my top is white and it always leaves marks from the seasoning that need to be polished out.

[Spinaker]

Oh yeah, very true. My uncle has a white ceramic cook top. And they make a mess on his too. @ Powersmoke_80

[josht138]

Had a very light snow around Atlanta which called for a state of emergency. So smoked turkey breast to the rescue!

[DWCowles]

Beautiful!

[wdean10514]

Had some ice and snow this weekend, so I decided to cook some comfort food for dinner tonight since the wife is a little under the weather. Slow cook a pork lion roast on the weber and made some scalloped potatoes and some baby lima beans. just a little kosher salt and coarse black pepper on the roast, had to tone it back for the wife.

[PaulstheRibList]

Pretty! Glad you are taking care of her

[troymeister]

+5 Degrees outside..feeling the warmth....Pommes Anna, Roasted Broccoli, Front Sear T-Bone.

SnS, Drip n Griddle and Grill Grates.

The Drip n Griddle is my favorite roasting pan..I use it for many things..Oven, Grill...You name it. Including a great serving pan. My guests comment on it often. Far too high quality of a pan to use for catching drippings. IMHO...I thinkDavid Parrish might like to hear.

The jury is still out for me on the Grill Grates...While I am happy with the results I find them to be a bit awkward as far as timing goes. I am practicing though.

​​​​​

[David Parrish]

troymeister I do like hearing that!

[troymeister]

bbqoaf I posted the recipe a while back.I hope you enjoy

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/potatoes/35055-my-version-of-pommes-anna

[tbob4]

You will get to liking the Grillgrates. Interestingly, on my Santa Maria grill I have to account for less oxygen getting to the fire when it is down low. I'm thinking of putting vents on it.

[Bruce54]

Chicken cook, back end of PNW ice storm. My first try doing a spatchcock. Dry brine for 3 hours, then S&G, on to the kettle.

Before


After



I hardly ever do chicken, but I'd say it came out better than any I've roasted whole.

[DWCowles]

Beautiful bird....great cook!