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

[Jon Solberg]

Thats MONEY dude. Totally counts!

You got two of those? I'll make the drive.

[Huskee]

I have about 4lbs of it! Well maybe 3, I ate well tonight

[Marauderer]

I microwaved yesterday's pork butt for dinner (breakfast?) tonight. Does that count as cooking? I'm at work, it's all I have access to.

Excuses, excuses, You can afford to have them when you have a sandwich that looks that good.

[Huskee]

Thanks one of the best PBs I've made, abnormally juicy. Terrible, as you'd say.

[The Burn]

That does look good - a "little" pulled pork, pickles & I'm guessing your Shawsh? I had leftover pulled pork for lunch yesterday too, with some low carb Columbia Gold BBQ sauce. Didn't look as good as yours, but tasted great. I have to say that I love freezing leftovers with the FoodSaver - when you microwave with the bag corner cutoff, its maintains moisture quite well.

[Ernest]

I got derailed, cooked my rib eye today. Reverse seared on the PBC and finished on cast iron skillet. Yes that's a compact chimney that you see in the PBC. Lit a few lump coals, ran at 234 degrees for about 50 minutes

[Ernest]

Potatoes

[Ernest]

Creamed spinach

[smarkley]

Rollies... bacon, cube steak, rolled and stuffed with veggys, bbq sauce on top!

[Ernest]

Lamb shoulder chops

[smarkley]

What is the sauce, it looks good!

[Ernest]

Thank you Smarkley, it's orange marmalade, mint, white balsamic vinegar and pepper flakes.

[Huskee]

This morning is my first attempt at smoked sausage rolls, or as some call them fatties...just no bacon. Bob Evan's Maple sausage. Doing them indirect on my baby Weber (Smokey Joe) with pecan wood. Once they're done it will be eggs, hash browns, toast, coffee and OJ. It's a good morning to have a big breakfast. 50-some degrees, rainy and dreary.

Here's my smoked sausage rolls. Took just over 1.5hrs to reach 160-165 at roughly 240. The wife & kids loved them, they couldn't get enough. They were sliceable like a salami, different texture than the usual fried patty sausage. I'm not a huge sausage fan but I definitely liked this better than the usual method.

[Ernest]

I've never done those. Do you just unwrap and throw em to the fire?

[Huskee]

Yep, that's all I did. I've seen a few posts where folks will wrap them in bacon first but that didn't interest me.

[Michael Costello]

Smoking beef short ribs today with BBBR and Texas mop sauce. Yummy!

[Huskee]

Oooh, smoked beef ribs with BBBR is one of my all time favorites. I like 'em even better than pork ribs I'm quite sure.

Welcome to The Pit! Head on over to the Introduce Yourself channel and give us a bio when you have a minute!

[The Burn]

Pork Sirloin Tip Roast - The Cook

This was one of the small roasts that I bought in the 4-pack at Costco. The whole pack was less than 8 lbs, so this necessarily was somewhere south of 2 lbs. Rubbed it with Memphis Dust (with the salt) and let it sit for a couple of days.



Smoked it on the Weber/Smokenator, between 225-250, with some apple wood. Then did a reverse sear. This was probably unnecessary and, of course, it scorched a little because of the sugar in the rub. Took about 90 minutes to get to 140.



But after it rested for 5-10 minutes, it was sooooo juicy



Even had the slightest hint of a smoke ring




I think the next time I do one of these (since I have 3 more in the freezer), is a little more of a sweet component - either in the rub, or maybe a glaze.

This was a very worthwhile purchase

[Jon Solberg]

That looks great!

[Ernest]

Here's the thing, I'll take salmon over ribeye any day. That's how much I love Salmon

[The Burn]

GF is with you Ernest - she loves either of the salmons I smoke, spice rubbed or a soy orange glaze. I, on the other hand, will always choose beef.

Gotta say, though, you plate a delicious looking meal time and time again.

[Ernest]

Much appreciated The Burn!!

[Huskee]

I love salmon too. I don't care how it's cooked I could eat it every day.

[Ernest]

Got some wings going today, on the PBC of course.




experimenting with a new sauce. This came about while I was drinking the tequila, conteplating on what to do the with wings and then it hit me!!!

[W.A.]

A native Jamaican turned me onto the Walkerwood. To hot for my family, but I love it on wings marinated overnight. Never tried to make a sauce from it.

[Ernest]

Yeah, Walkerswood is pretty hot. That's why I tamed it with the honey.

[The Burn]

Huli Huli Chicken. This stuff is AWESOME! May not be the best thing to cook when it's starting to cool off at night - opening the grill often to turn and baste kept dropping the temperature significantly, but when it was done, YUM. Even the breasts were moist. I think the best pieces, of course, are the wings because you get so much flavor in each bite.

Not pretty, but proof of cook:

[Ernest]

Almost done