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

[mgaretz]

Char siu made in the air fryer, mixed into fried rice with mixed vegetables.

[Spinaker]

I had a really nice cook yesterday on the KEG. It took a while to heat up from 0 F but once it was heated up she ran smooth all day and into the night.

I used a very simple rub yesterday. Salt, Pepper and Granulated Garlic. I used hickory smoke. I went pretty heavy with the smoke for this cook. I wanted a heavier profile for the tacos I am making tonight.

I was really happy with the bark formation on these butts. JET BLACK. and they had a very rich smokey flavor. but not too over powering but defiantly tasted like the open fire.

[troymeister]

Looks Beautiful...What is the KEG?

[Spinaker]

Broil King Keg troymeister

[Mr. Bones]

Spinaker, that's how I like my butts!!!! Dem bones like yer holdin, and alla' dat jet black make for one helluva pot o' beans. (I save butt bones, rib bones, etc. in ziplocs in th' freezer, use em in other cooks!) ;-) T' get t' th' marrow of th' matter... ;-)

[customtrim]

2.75 lb ribeye Tomorrow nights dinner

[EdF]

Ooh!

[Huskee]

That's what I'm talkin' bout!

[JeffJ]

2nd cook in the Jumbo Joe:

Pork loin with roasted red skins (I LOVE the capacity of this little cooker). These 2 items were served with a salad that was as good as it's going to to get in terms of produce in Michigan during winter.

[Henrik]

Did a pulled beef on the BGE today. Getting real close to a quality rub now with my licorice experiments. Cooked it for 8 hours, then 1 hour rest. Served it with red beets and pickled cucumber. Pretty darn good.

[tbob4]

EdF - I've been having a really difficult time lately with Henrik and Huskee 's photos because they are too good!

[EdF]

I know what you're saying tbob4

[Henrik]

Well, I'm not big on licorice, my wife is. But I cooked this all for myself. It should be noted that there is a subtle hint of licorice, so it still tastes like pulled beef (as it should).

[customtrim]

Trying something different with some wings today will let you know if it works

[Gator Lau]

The only thing wrong with small butts, is that there is not enough leftovers

[Gator Lau]

While my beef ribs were cooking today, look what the mailman brought. What chance do you think they have on getting me to subscribe?

[Gator Lau]

I might look at the inside, just to see what they think I'm missing

[smokinfatties]

Look! Free kindling for the charcoal chimney to start your briquettes!

[EdF]

Life can be a generous thing!

[tbob4]

Knock off In-N-Out burgers on the flat side of the Grillgrates. Salt and pepper and then slathered in mustard (ball park - yellow). At the chagrin of my wife, I actually buttered the Grillgrates. Special (Animal) Sauce - Mayo, ketchup, relish, pepper and apple cider vinegar. Burger patties were thin and flipped a couple of times. Cheese melted with aid of a pan on top of the patties. Pretty good facsimile of the real thing. Oh - buns toasted on the buttery surface, as well. I think it would work well with the Drip and Griddle pan, as well.

[tbob4]

Thanks Mr. Bones - Try the trick - thin patty, salt, pepper and cover with mustard. The taste of the burger was really similar. I wasn't trying for a medium rare - just grilling and flipping.

[Spinaker]

Great Pictures man!!! The GG's look great!

[tbob4]

Thanks Spinaker

[jgg85234]

Another pork butt on the Kamado Joe. Started at about 8:00AM. Dinner about 5:30 pm.
KJ Lump, pecan and cherry wood, Meathead's Memphis Dust.
Cooking at 250F.
Outside temperature at start was 53F.

You can see it cook at

http://www.myflameboss.com

DeviceID -> 1205



One of the things I like about the FlameBoss unit is that it can run the fan at any percentage up to 100%. They claim to be the only product that can actually vary the fan. I know it results in extremely stable temperatures in the pit, but I don't know if other units run the fan at full speed or can vary it like this unit.

[tbob4]

That's really fun - thanks!

[EdF]

That's a fine-looking unit. BBQ Dragon has a variable fan, but you have to do the varying manually. And it blows cool air. Not quite the same kind of product.

[jgg85234]

It's about 4:00 PM. Pit has been on 250F since about 8:00 AM. Meat temp up to 176. Bark formed. Time to wrap it and kick up the temperature. (Yes, I underestimated it again - well actually I overslept a little)

[CaptainMike]

Mine just came off at 205F. Sitting patiently in the cambro...

[jgg85234]

Pulled it off at 203. Used my Thermapen Mk.4 to see how tender it was. It was VERY tender everywhere. Double wrapped it and headed out at 5:40 PM. Dinner at 5:50. It was delicious. Got ripped apart so fast when I arrived that I didn't get a photo.
Jim

[bbqoaf]

Lazy man Q today with two store prepared meat loaves. These things are so good, so easy, and so cheap!

[Huskee]

Great pics!

[Smokedstanley]

Todays smoke. 32 short ribs and 10 racks of st.louis. The short ribs were awesome. Tender and juicy and a great bark. It was a great day.

[Spinaker]

Hell yeah. Who were you cooking for?

[tbob4]

Beautiful!

[Smokedstanley]

Spinaker, a good chunk was mine and then friends and family. I was able to save one short rib for later, and that took some will power.

[Ericm]

Smoked a turkey using Meathead's recipe. It maybe the best I've ever had. I made the gravy recipe too. Super rich flavor!

[tbob4]

Great looking!

[Brewmaster]

Well I put the ribs in the PBC for about 4.5 hours average temp 230-240, sauced them a couple of times, took them out at about 185 and lrt them cool for a while as I set up the SV to 185 and let ti cook another 3.75 hours, my daughter was over and I have been cooking ribs for her 34 years, it was the best rib she has ever had, my wife being from Kansas wouldn't say it cause California beef can't compare to KS beef (which I have to agree) but she did say it was the tenderest, you still had to pull the meat off the bone but it melted in your mouth