Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

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

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Picks of the Rotisserie Chuck Roast!
    Attached Files

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      NICE. What final temp did you take that to?

    • Edward Hafer
      Edward Hafer commented
      Editing a comment
      190 - the probe went in with little if any resistance.

    • David Parrish
      David Parrish commented
      Editing a comment
      Very nice!

    Tri-tip started in sous vide at 125 for 4hrs then finished over SNS with onions, green pepper, and garlic. Sliced over a boardsauce.
    Attached Files

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I LOVE caramelized onions and mushrooms on my SV Tri-tip.

    Last meal ribs, Greek-style tomato and cucumber salad made by my buddy Tasos and my latin-style yellow rice with corn, peas and carrots.

    Click image for larger version

Name:	IMG_20160807_211128-01.jpeg
Views:	207
Size:	157.8 KB
ID:	205826
    Last edited by Dewesq55; August 8, 2016, 02:50 PM.

    Comment


      Click image for larger version

Name:	image.jpeg
Views:	198
Size:	161.0 KB
ID:	205857 A couple of weeks ago I did a "little prime rib on a saturday afternoon" in the pouring rain. So today I hooked up my wife with a little seafood dinner. Some bacon wraped shrimp and grilled scallops with a cucumber salad. She said it was great, so I guess I'm not in the dog house this week. Happy days.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Congrats on being in the house-house.

      • bbqoaf
        bbqoaf commented
        Editing a comment
        Looks awesome,

      Hey Jerod. I don't mind the dog house cause I love my doggies. They don't ever give me any s--t. Know what I mean. LOL.

      Comment


        Tri-Tip plus baked potato and corn on the cob tonight

        Click image for larger version

Name:	image.jpeg
Views:	182
Size:	77.2 KB
ID:	205867 Click image for larger version

Name:	image.jpeg
Views:	202
Size:	154.8 KB
ID:	205868 Click image for larger version

Name:	image.jpeg
Views:	198
Size:	106.1 KB
ID:	205869 Click image for larger version

Name:	image.jpeg
Views:	200
Size:	112.3 KB
ID:	205870

        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          Very nice! Three favorites ... what's your street address again???

        • ecowper
          ecowper commented
          Editing a comment
          MBMorgan if you're in my neck of the woods, just let me know.

        Aaron Franklin style brisket...S&P only, wrap in pink butcher paper and oak logs only. Click image for larger version

Name:	DSC_0001 (1).JPG
Views:	169
Size:	290.1 KB
ID:	205882 Click image for larger version

Name:	DSC_0002.JPG
Views:	163
Size:	300.9 KB
ID:	205883 Click image for larger version

Name:	DSC_0003.JPG
Views:	191
Size:	317.2 KB
ID:	205884

        Comment


        • Tim E
          Tim E commented
          Editing a comment
          Beautiful! At what point during the cook do you wrap with butcher paper DWCowles?

        • DWCowles
          DWCowles commented
          Editing a comment
          Tim E The temp was 165 when I wrap it

        • Ernest
          Ernest commented
          Editing a comment
          DWCowles strikes again

        Back on the road, keeping up with no sugar no grains.

        So anyway, had a looooooooong day. Passed all the restaurants on my to my hotel........



        I wanted chicken and beef. Eeeeh, I'll have half of each. LOL!!!!!






        Comment


          Amazing as always Ernest

          Comment


            Flank steak ..... Dry brine for about 2 hours, then BBBR an hour before going on the grill. Got the Hasty-Bake going, added a chunk of hickory to the firebox and let it burn down to clean smoke. Put the flank steak on indirect for about 15 minutes to a IT of 120, then painted it with some beef love and gave it a couple minutes of direct, high heat on each side. Took it off at an IT of 130'ish .... It's a bachelor night while the wife and daughters are off at some sort of girl stuff .... So microwaved a potato, threw some butter on it, poured some rye over ice and called it dinner!

            Click image for larger version

Name:	image.jpeg
Views:	163
Size:	160.2 KB
ID:	206866 Click image for larger version

Name:	image.jpeg
Views:	173
Size:	204.4 KB
ID:	206865 Click image for larger version

Name:	image.jpeg
Views:	169
Size:	99.4 KB
ID:	206864

            Comment


              ecowper Nice cook! I did much the same thing. Wife and kids are away for a few days.

              Click image for larger version

Name:	image.jpeg
Views:	177
Size:	124.1 KB
ID:	206869

              Click image for larger version

Name:	image.jpeg
Views:	206
Size:	92.1 KB
ID:	206868

              Comment


              • ecowper
                ecowper commented
                Editing a comment
                That looks good!

              Leg quarters brined in Oak Ridge BBQ game changer and seasoned with MMD. Smoked at 275 for 90 minutes and finished at 340 for 15 minutes. Click image for larger version

Name:	20160614_145229.jpg
Views:	217
Size:	127.1 KB
ID:	206926

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                I will only eat dark meat if it has been kissed by BBQ. I can eat the white stuff any other way. Yum Yum!

              • edible hen
                edible hen commented
                Editing a comment
                I'm a seasoning, cook it type of persona. I'm not a big sauce fan. I sauce the majority of my protein because that's how it was done in my family rituals, but I prefer to give the protein a chance to speak for itself if cooked halfway decently.

              Road lunch, Sous Vide reheated beef short ribs

              Comment


                Click image for larger version

Name:	image.jpeg
Views:	191
Size:	186.6 KB
ID:	207288 Click image for larger version

Name:	image.jpeg
Views:	151
Size:	219.8 KB
ID:	207289 Semi homemade pizza. Crust from BrooklynBred, sauce from a jar, salami from a bag, cheese, sprinkled herbs. Tasty.

                Have another crust to do. Will dry the Moz, and maybe add some basil leaves.

                Comment


                • RonB
                  RonB commented
                  Editing a comment
                  I'd help you eat it if I was closer.

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  And yes, round pizzas are fascist.

                CAB short ribs, sous vide for 24hrs at 162F. Chilled, rubbed with BBBR, and smoke for an hour with mesquite. First time I sous vide beef ribs. Holy smokes are these tender and moist!

                Pictures will not post. It says thumnail creation failed.

                Comment


                • David Parrish
                  David Parrish commented
                  Editing a comment
                  use the upload attachments icon

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
              /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here