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

[Marauderer]

They are lookin great Ivan. If they taste half a good you will have a winner!!

[Ivan Hyso]

Thanks Marauderer,
It's hard letting them get to 200. I'm ready to eat!

[Marauderer]

But that final 20* is what breaks down the collagen and makes them so tender

[Jon Solberg]

Chicken on the kettle (aka the plan B bird)

[smarkley]

PBC Turkey!

[Jon Solberg]

How was it smark?

[smarkley]

heh... REALLY good! Got my drumstick and was just the right amount of smoke ( I used some mesquite )... falling off the bone and juicy

[Jon Solberg]

Looks great man! wtg!

[The Burn]

So since I had my brisket on the kettle this morning, I decided I'd try some smoked wings for lunch. Kettle/SN was at 243 and I threw the Hovergrill above the brisket and put on 18 wings. These were Costco frozen/ice glazed that were probably about 95% defrosted so I thought the low temperature would be good for them. Let them sit undisturbed for 30 minutes (grill was at 250). Then did some searing on the gas grill for a little crisping. Here they are before any crisping took place.




Toassed them in official Anchor Bar sauce. They were delicious.

Brisket will be posted later tonight.

[cdnichol]

Hi Ivan,

Those short ribs are look nice over there!

Cam

[Ivan Hyso]

Thanks Cam, it was your pig candy pictures that got me going, I wanted to reach into the screen and grab a handful. I'm looking forward to more Sundays like today that's for sure.

[cdnichol]

Hey if you come to Columbus, Ohio i'll trade you Pig Candy for Short Ribs!!!

[Ivan Hyso]

Absolutely!

[Ivan Hyso]

Almost there....

[David Parrish]

Wow, there are a lot of good cooks happening tonight!

[Ivan Hyso]

Sorry about the quality of the picture guys, I'm using the camera in the laptop, I will definitely have another camera in place before I send in more pics.
Been a fun first day in the club for me though, I really enjoyed seeing all the great stuff you guys are cooking. Is it like this every Sunday?

[Jon Solberg]

Oh yeah and lots of other days!

How were they?

[Ivan Hyso]

I'd really like to be posting a picture right now, one that makes your mouth water, like the ones you guys have been posting.

They came out great, took them off at 8 hrs. and 202 internal temp, wsm stayed pretty solid at 230. Started spritzing with water at 170 internal. Nothing fancy just dry brine for 14 hrs. pepper about 30 min. before the cooker. Good, tender, juicy beef!

[David Parrish]

PICS we tell you. Now!

[Marauderer]

Ivan, how often did you spritz and did you turn it over at all? And yes us writing/reading challenged Folks need Pics

[NC BBQ Maven]

Started a cure on a couple pork belly slabs to make some more bacon. Used MH's maple bacon cure again, but decreased the sugar and increased the salt a touch, based on first time reviews. will put on to smoke in about a week. Also found a butcher that raises his own Berkshire hogs and bought a half ham ~11 lbs shank uncured. Have that in a cure as well, injected so should be ready to smoke in a week or so... Practice run as I committed to smoke a ham for Thanksgiving! I will post again after smoking!

[Ernest]

I have one last bag of pulled pork. I love that vacuum seal foodsaver contraption.

I'm going to experiment with a pulled pork pizza, my dough is rising.
I refuse to buy anything that I can make myself with ingredients already in my pantry.

[Huskee]

I have one last bag of pulled pork. I love that vacuum seal foodsaver contraption.

I'm going to experiment with a pulled pork pizza, my dough is rising.
I refuse to buy anything that I can make myself with ingredients already in my pantry.

Please tell me you're using provolone? Please give me directions to your place. Lol!
Pulled pork nachos are wonderful and I've always thought a real smoked pulled pork pizza would be fantastic. I'm pretty sure I'm right on that. Look forward to pics with that nice camera of yours!

[Ernest]

Here you go, Huskee. No provolone, used mozzarella and parmigiano reggiano.







My pizza dough recipe

You'll need:

• 2 1/4 teaspoon yeast.
• 15 ounces bread flour. Works best but all purpose flour will do as well.
• About 1 Teaspoon honey, I really do not measure, just squeeze the honey
• 1 teaspoon kosher salt
• About 1 tablespoon olive oil
• 1 cup lukewarm water, about 100 degrees.

Directions:

Mix water and honey, heat in the microwave until lukewarm.
Stir in yeast and let that sit until foamy, about 10 minutes
Add olive oil and salt, mix well
Gradually add the flour, stirring with a spoon until the spoon can't do the job anymore. Dump that mess on a floured board and knead, adding flour as needed, for about 10 minutes. You'll know when it's ready, trust me.
You may or may not use all the flour. You want the dough to be slightly sticky. This is imperative for that crispy pizza crust.

Form a ball, oil a large bowl, toss the dough to coat with oil, cover with plastic and let it rise to about double in size.
After rising, divide into 4 equal balls, for 10 inch pizza, 3 equal balls for 12 inch thin crust pizzas.
At this stage, you can place the divided balls into a container with a tight lid and refrigerate up to 4 days. Or place in ziploc freezer bag and freeze.

[Ernest]

I'll do that right away

[Marauderer]

Tell us about the red/marinara/pizza sauce you used?? IMWTK

[Huskee]

Beautiful! Sorry I missed the post when it was fresh.