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

[Marauderer]

I think I will join you and smoke a Big Bird also.

It will be my first in the Rec Tec.

[Jlock]

Last weekend was turkey smoking. This weekend I'm going to jump on my brisket practice for the one competition I do in March.

[David Parrish]

Last weekend was turkey smoking. This weekend I'm going to jump on my brisket practice for the one competition I do in March.

Gotta love practice. Especially if it gives you a chance to spend time with that Maker's Mark

[Ernest]

My son is turning 3 this weekend. Big Worm will be in action to assist Mr PBC. Oxtail, ribs, chicken. Planning on putting a twist on hot dogs. I'm baking his cake on Friday. Be on the look out.

[David Parrish]

My son is turning 3 this weekend. Big Worm will be in action to assist Mr PBC. Oxtail, ribs, chicken. Planning on putting a twist on hot dogs. I'm baking his cake on Friday. Be on the look out.

Imma Lookin!

[Thom Emery]

Practicing chicken for the Dana Point cook off

[cdnichol]

This weekend i'm going to do some Pig Candy this weekend for the first time.

[Marauderer]

Cam, you gonna have any veggies with that like, uhhhhhh Bacon?(the other vegetable)

[cdnichol]

Cam, you gonna have any veggies with that like, uhhhhhh Bacon?(the other vegetable)

If I slap some of that Pig Candy on some bread would that count as a veggie?

[David Parrish]

If I slap some of that Pig Candy on some bread would that count as a veggie?

In my book, yes!

[Marauderer]

If I slap some of that Pig Candy on some bread would that count as a veggie?

Absolutely!!

[Jon Solberg]

I'm thinking chicken on a kettle. Salt/fire. Thats it.

[FLBuckeye]

Cooking two butts tomorrow for my first camp out with the Scouts. Making some cornbread today in my cast iron skillet for dinner tomorrow. Made the East Carolina sauce and will have some commercial sauce available as well for the butts. Didn't have the time make a batch of my usual KC sauce.

[David Parrish]

The missus picked these up yesterday on sale for $7.99 a lb. She salted them and I'll be cooking them when I get home later today. I've been out of town all week so looking forward to getting back to my grills

3.7 lbs of Angus Ribeye!

[Jon Solberg]

Oh MY!!!!!!!

Safe travels.

[Huskee]

Holy smokes how'd I miss these?

[Marauderer]

I'm thinking chicken on a kettle. Salt/fire. Thats it.

Jon, you always do the most complicated recipes and they come out so well. One of these days you need to tells us the secret of how you do it.

[Jon Solberg]

Ya know sometimes thats just all ya need. Chicken, salt,fire. A little grilled Romaine salad and a nice Pinot Grigio.

[Marauderer]

I agree completely. Every once in a while I am saturated with seasonings and have to fix something Commando. The salad and wine really compliment it.