Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[David Parrish]

If I had unsalted butter I would have taken you up on the recommendation. As it turned out, one was perfect and the other could have benefitted from the butter injection but wasn't bad. In any case, there were no leftovers which is a pretty good sign that everyone enjoyed it.

I'm glad it worked out! Truss me though, the butter will really take it up a notch. Next turkey cook!

[Timkatt]

Did some chicken wings in the PBC. Pics to follow.

[Jerod Broussard]

I have 4 briskets to cook Saturday. Will cook Friday afternoon if we have to work Sat., but almost 100% sure we will be working next Sat. and not this one. Course, in a chicken plant, no such thing as a 100%, ever.

[Huskee]

Those chickens are fickle animals. Just can't never trust 'em....

[Steve]

Doin' a 6 lb butt for Sunday football!!! Which brings me to my next question... timing. Anyone who has cooked a butt of this size please let me hear about how long it took. I'm cooking on a Mak at 225. My guesstimate right now for cook time is about 14 hours? I'm gonna start the night before, but as we all have probably experienced the last thing I want is to cut it close. Any suggestions?

[boftx]

I generally figure an hour and a half per pound, but I wrap at anywhere from 150 - 160 without waiting for the stall. I using a COS and usually keep the temp between 225 and 250.

[Huskee]

There's a lot of variables at play, and many of us will give you different answers, btu someone is bound to be right. It's like asking how long it takes to drive to Florida...

I would guess 10 hrs. You may get it in 6 or 8, it may take 12. Always rest a pork butt, wrapped, in a faux cambro for 2-4 hrs to soften it after it hits your target temp. If it's done early there will be NO harm in resting it a long time until dinner. Just leave a probe in it and don't let it get below 150 or so. If it tries to, place it in your oven to bring it back up to 160-180ish to pull and serve. My two cents.

[boftx]

Ribs today, and who knows what will catch my eye at the store on Saturday. My wife spotted the ribs on sale for $2.56/lb yesterday so she got some for today.

[Huskee]

Good price, nice score!

One time maybe a month ago I caught spares @ 1.99. I wasn't in the mood for ribs but who can pass up "cheap" ribs? Spur of the moment rib dinner.

[Jon Solberg]

Aron, vacuum sealer.... They were made for meat sales and walleye fishing... just sayin
(not a typo just going with the Jrod, Aron theme, hehehehe)

[Jon Solberg]

Ribs today, ... My wife spotted the ribs on sale for $2.56/lb yesterday so she got some for today.

Cant beat that with a stick.

I got the call for burgers.

[Huskee]

It's my weekend, so:

Tonight, another Santa Maria tri tip-style beef round roast, 2.7lb. Dry brined 5hrs. Rubbed with a little corn oil and BBBR rub applied.

I chose to copy Marauderer and stick it in the freezer (except in my case only an hour or so before putting on the smoker).
Currently both meat probes reading 32*. Pit temp 210 and climbing. Charcoal and oak staves, approx 5 staves @ 3"x4".

I'd post pics but it's essentially the same as I posted last week so I'm eliminating redundancy.

[Huskee]

Tonight's cut wasn't nearly as good as last week's. Tough ol' cow tonight I guess. Looked great, just tougher.

For any of you trying this, if it's tough, try again!

[Steve]

Yea I figure I can keep it in the oven covered at 170 until kickoff

[Huskee]

Totally agree.

[David Parrish]

Tonight I split a porterhouse steak with my mother-in-law. DW is on a trip and MiL is here watching the kids. Served with brussel sprouts and fingerling potatoes.

[Huskee]

Lucky MiL you have!

[boftx]

Frickin' showoff.

[David Parrish]

Flaunt it if you got it! lol

[Steve]

Do I cover the meat with foil after I salt it for a 24 dry brine???

[Huskee]

Do I cover the meat with foil after I salt it for a 24 dry brine???

Nope Steve, steer clear of foiling while wet or dry brining. Foil will react with the salt. You can wrap it in plastic wrap or place it in a tupperware type container if you have one big enough.

[David Parrish]

Do I cover the meat with foil after I salt it for a 24 dry brine???

Cover with foil? huh? No

I have a Mak 2 Star. I would start a 6 lb butt around 11 PM the night before if I want to eat at 5 PM. I cook it unfoiled until it hits 203F and then put it in a faux cambro to rest for whatever time is left. I really don't care if it rests 30 minutes or 3 hours... It tastes awesome right off the grill. Use this recipe verbatim: http://amazingribs.com/recipes/porkn...lled_pork.html

[The Burn]

I did some grilled fish tacos last night. Tilapia filets in a marinade/wet rub of olive oil, chili powder, cumin, garlic, salt, lime juice & cilantro. With a lime-cilantro cole slaw/sauce: cabbage, sour cream, mayo, lime zest, lime juice & cliantro. First time I've done this and they were so good. (Have to say I'm really enjoying my Weber and cooking over coal instead of my gas grill.)

[Huskee]

I did some grilled fish tacos last night. Tilapia filets in a marinade/wet rub of olive oil, chili powder, cumin, garlic, salt, lime juice & cilantro. With a lime-cilantro cole slaw/sauce: cabbage, sour cream, mayo, lime zest, lime juice & cliantro. First time I've done this and they were so good. (Have to say I'm really enjoying my Weber and cooking over coal instead of my gas grill.)

Burn, would you mind sharing your recipe in the Seafood section? Much appreciated!
Fish tacos are one of my favorites. I never make them though. Not sure why... oh yeah I can't catch any fish all I do is ride in the boat and drink beer and get sunburned....

[The Burn]

It's going to have to wait until I do it again. I was working off 2 different recipes, one of which was incomplete, and I was making rough extrapolations (1 was for 3/4 lb of fish, 1 was for 1 lb of fish & I had 3 1/2 lbs).

As for the catching, other than a deep sea fishing trip about 10 years, which truly was only about the beer & the sunburn, I haven't been fishing since I was a teenager and that was on the bayou in Louisiana. I am not a morning person...

[Huskee]

Gotcha, no probs. Thought maybe you had a secret you were holding onto.... which is ok too.

Look forward to it if you get it compiled!

[Marauderer]

I tried out my new RecTec yesterday and did two racks of St. Louis Ribs. I coated with HRR and left in fridge for 48 hrs, then froze on sheet pans. Put the frozen Rib directly on the RecTec set at 225*F



six hours later I took them off using the bark method to see they were done.



TOWMBO said they were excellent even though the HRR was a bit spicy to her.

[Marauderer]

I may cut the cayenne in half and up the black pepper. The wife also suggested some garlic so we will see what develops. Huskee your rub is excellent and anything said is just being nit picking and personalizing for anothers taste.

[Marauderer]

They had a very faint smokey flavor. Next time I will try the smoker tube and see it that helps. Hopefully next weekend.

[Huskee]

100% agree, no worries at all. That's why there's twelve million types of coffee, everyone's tastes are a personal thing Thank you for the nice words.