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**JeffJ** · February 6, 2017, 08:47 PM

Wings for the Super Bowl. Cooked in my in-law's kettle. The wings were dry-brined a day in advance. They were kept very cold and were tossed in a big ziploc bag with some olive oil. Then they hit the platter and were lightly seasoned with pepper and paprika. First pic:

They were cooked in the kettle with a chunk of pecan wood for smoke. This is what they looked like when they were nearing completion:

I created 2 sauces. One was a mix of my homemade hot sauce and some melted butter. The other was some KC sauce mixed with melted butter. Each sauce received about half of the wings. I spread the sauces over the bottom of 2 small cookie sheets. Before I pulled the wings I brushed the tops of them with the sauce (about half got the BBQ sauce and half the spicy sauce).

This is what they looked like after they'd been sauced and had cooked a bit longer:

After they were removed from the kettle they were placed in their respective cookie sheets and were rolled around in the remaining sauce. They were served with blue cheese dressing and celery.

**Britt** · February 6, 2017, 09:08 PM

My super bowl contribution. Sausage stuffed poppers and ribs

Attached Files

**Spinaker** · February 6, 2017, 09:34 PM

Here we go. KBQ'd ribs. Just a simple salt and pepper rub. I wanted the KBQ smoke to shine on these. These were amazing. The skin was tight, almost like eating kielbasa. The smoke flavor was intoxicatingly deep. Still loving the KBQ.

**gijsveltman** · February 7, 2017, 09:51 AM

This weekend I was lucky enough to take the Kettle on a field trip to Lake Coatepeque, an ancient (thankfully dormant) volcanic crater that over time has become filled with water and is now truly an amazing place:

I've been determined to improve as much as I can on making BBRs, so I took 4 racks total and used the coil method to make them all fit in the Kettle.

Dry brined for about 4 hours, then coated with Meathead's Memphis Dust, and went on the Kettle to cook at 225. I checked the at the 3:30 hour mark, and only one of the racks was done, so I took it out, put some Classic KC sauce on, and put them on the direct side for about 3 minutes per side. They came out great. Repeated the process with the remaining racks, which I spaced out about every 20 minutes, and each one was better than the last. The last rack though, took about 5 hours and 20 minutes to pass the bend test, which I found surprising. On that last rack, I used the Danny Gaulden glaze.

Overall, it was a pretty great cook. It's the first time I thought the ribs were truly exceptional, and my hungry friends agreed!

The end result:

Sorry for the poor lighting, it was very dark once they we're ready and we were outdoors.

Thanks to everyone for all the tips you've given me to get to this point! It's been extremely fun so far! Next challenge: perfect pulled pork!

Attached Files

**mgaretz** · February 7, 2017, 07:18 PM

Tri-tip, cooked SV at 131F for 8 hours then torch-seared. This had been dry-brined just before being vacuum packed and frozen. It was just a choice grade, but this had to be the most tender tri-tip I have ever had. I could cut it with a fork. Served with arugula, simply sauteed in EVO, salad and the last of the Opolo Zin.

**DWCowles** · February 7, 2017, 07:53 PM

Pastrami night

**Elton's BBQ** · February 9, 2017, 10:14 AM

Today's cook on my kettle..

**mgaretz** · February 9, 2017, 10:48 AM

I made an experimental char siu with pork belly. Cooked in the air fryer. (Note, if you try this, put it directly under your exhaust vent as it will make copious quantities of smoke. I think pork belly is just too fatty for the air fryer. Next time I will probably cook in the pellet grill.) Made into a very non-traditional stir fry of arugula, carrot, onion, celery and cauliflower. It was very tasty though!

**customtrim** · February 9, 2017, 07:56 PM

Nothing better on a cold snowing day than a smoked corn beef brisket

**JeffJ** · February 9, 2017, 08:11 PM

Tonight we had a whole chicken cooked in the 14.5 WSM on the top rack with the bowl removed, oven-roasted cauliflower and salad.

**Dewesq55** · February 10, 2017, 08:31 PM

Sous vide tenderloin steak au poivre with a Caesars Salad. Salt and coat with coarse cracked pepper. One hour in the HTTM at 118.5°F then 1 minute per side in a cast iron skillet at about 475° with butter and EVOO. Make the brandy cream sauce in the skillet. Salad dressed with Kenji's dressing recipe:

**David Parrish** · February 12, 2017, 08:03 AM

Folks there are a lot of awesome cooks here, as usual... YAWN. lol

Now that the Husker has taken over the Club I think it's time to close this thread, and let him start a new one.

Thank you to everyone for sharing your cooks and great times with me. Now I'll pass the torch to Huskee!

**Huskee** · February 12, 2017, 04:04 PM

It's time again to retire an old thread & begin anew!

The "Show Us What You're Cooking!" threads are our most popular (as they should be, right?) and they fill up fast. A person could get lost in all its goodness...

What I thought we'd try out is keeping this thread seasonal. Not only would this keep smaller backlogs of cooking posts and less pages to scan through, but when we have a really good cook we can find it easier by remembering if it was in summer or winter, etc.

So without further ado:

Show us what you're cooking!

**Huskee** · June 4, 2017, 11:21 PM

It's time again to retire an old thread & begin anew!

The "Show Us What You're Cooking!" threads are our most popular (as they should be, right?) and they fill up fast. A person could get lost in all its goodness...

We're keeping this thread seasonal. Welcome to summer 2017!

So without further ado:

Show us what you're cooking!

**Spinaker** · September 17, 2017, 09:13 AM

It's time again to retire an old thread & begin anew!

The "Show Us What You're Cooking!" threads are our most popular (as they should be, right?) and they fill up fast. A person could get lost in all its goodness...

We're keeping this thread seasonal. Welcome to Fall 2017!

So without further ado:

Show us what you're cooking!