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**Spinaker** · October 20, 2024, 02:42 PM

This is just too much fun. Goes through wood like crazy, it’s kind of a mess but we are loving it!

**Spinaker** · October 20, 2024, 02:45 PM

Nighttime shots!

**Smilner** · October 20, 2024, 06:03 PM

Steak and potatoes

Attached Files

**radiodome21** · October 20, 2024, 06:40 PM

First ever pork butt in my SNS kettle. Originally was going to do this in the Silverbac because I thought I was going to be crown 👑 point, Indiana all day at a volleyball 🏐 tournament. But it was cancelled and since the weather was great in Chicago today I took full advantage. Tossed it on around 8:30 and it was done at around 6:30 and I let it rest for an hour. Had to refill the charcoal at around 3:30 and it was the Kirkland briquettes. Tossed in some cherry chunks. This will be apart of the weekly meals. So good.

Attached Files

**barelfly** · October 20, 2024, 06:52 PM

With the fall temps….I asked my better half to make some chicken and dumplings….oh my this was good!!!!! Stick to your ribs good!!!!!!

**Bogy** · October 20, 2024, 09:21 PM

Church dinner today, and once again I offered to smoke brisket. Then things got complicated. I had a funeral yesterday morning and the committal was three hours away. So I put the briskets, which had been dry brining for two days, in the Blaz'n at 9 am when I left the house at 220. We got home a little before 7pm. The second picture is what they looked like then with ITs of about 170. About 10 pm I brought them in and put them in the oven in aluminum pans with aluminum covers. Started off the oven at 240. BTW, much bigger swings in temp in the oven than in the Blaz'n. At midnight they were both a little over 203 so I turned the oven down to 185. At 9 am I took them out of the oven, sliced them and put them in the roaster. Lots of steam came out when I took off the lids. They spent a lot of time braising. The bark was soft as you would expect, but we could easily have had pulled brisket. I could barely get them on the cutting board to slice. Then I slid them off the cutting board into the roaster, so they don't look so neat. However, the congregation said it was my best brisket yet. Not sure how many I've done for them, but they said I can keep doing it.

**Santamarina** · October 20, 2024, 10:10 PM

The rare Sunday with nothing on the schedule - mostly because my boys are getting over colds - so I decided to make an all-day sauce.

Cubed chuck and Italian sausage seared.

Then cooked in my tomato sauce for ~7 hours.

Served with cellentani pasta, salad with my wife’s homemade balsamic vinaigrette, and garlic bread.

**DaveD** · October 21, 2024, 03:49 PM

Day late and a dollar short - Saturday's Wild Fork baby back ribs done low and slow on the SnS kettle with B&B oak/hickory coals and apple chunks. Dry brined the night before, and hit with my pal Jenni's signature rib rub. Foil boated once ITs reached about 150-160/65-71, and served with some Rancho Gordo vaquero beans and zucchini. Ribs were just right, tug off the bone consistency, delicious smoky barkiness, and we got half a rack left for another meal

Remarkable color change after sitting in the fridge overnight, from the oxidation and salt uptake...

Cleft in twain for ease of manipulation.

Slicin' and servin'.

**Starsky** · October 21, 2024, 05:27 PM

A couple of chickens on the Weber kettle. I wet brined them for two days in a salt and brown sugar mixture. I rinsed the brine off, let them dry, then used a little sunflower oil for a binder and sprinkled a little rub on them. The BBQ sauce is a mixture of Open Pit original, some sesame oil, some Hoisin sauce, and it was still too spicey for my wife so a squirt of lemon juice to cut back the heat. Lesson learned from this cook, when you brine something for an extended period of time, simply rinsing the meat with cold water isn't enough. The meat was still too salty. Next time I'll soak them for a while.

**RickyBobby** · October 21, 2024, 06:07 PM

Stuffed Chicken Breast on the Camp Chef tonight! Stuffed with bell pepper, onion, and Monterey Jack cheese. Seasoned with Meatheads Poultry rub. Delicious!

**Michael_in_TX** · October 21, 2024, 06:52 PM

Some days you just want a hot dog.

(Pepperidge Farm split-top bun, HEB Texas Heritage all-beef dog, two slices of bacon, Whataburger mustard.)

**58limited** · October 21, 2024, 08:39 PM

Tonight I made some Indian and New Mexican fusion chicken tacos.

Back story: I ordered a lot of red Hatch chilies. A LOT! I needed about 40 lbs or my hot sauce production plus I wanted to make some fresh enchilada sauce (as opposed to sauce made from dried chilies) and I like the red Hatch so I wanted a supply for the freezer. 100 lbs arrived last Thursday. Got the hot sauce chopped and fermenting. I made 2 batches of the fresh enchilada sauce (8 quarts) and I fire roasted the rest to vacuum seal. I decided to make a batch of the enchilada sauce with the roasted peppers (its good) and then I had an idea: Hatch chile curry base sauce for Indian cuisine.

I made it and it is good! I used some of it tonight to make Chicken Tikka Tacos with a New Mexican flair - I added Southwest seasoning to the chicken marinade and to the Masala sauce. Chicken was grilled over mesquite and charcoal when I roasted the chilies.

Home made corn tortillas and topped with Cotija cheese. I was out of cilantro or that would have gone on as well.

Next time I will add some Creama to the marinade - the original Chicken Tikka Tandoori has Greek yogurt in the marinade.

**SheilaAnn** · October 21, 2024, 10:36 PM

I finally got somewhat of a cook in! SVQ pork chops. Thanks theroc for advice from a while back. 140*F for 3.5 hours. Oakridge pork and chicken special edition. Seared hot and fast to finish. Mixed greens, southern style. PSA: you know those little peppers in the Texas Pete’s vinegar sauce? Toss a couple in the greens while simmering. Kinda a game changer for me! But I bet texastweeter already knows this. Acorn squash also grilled.