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

[David Parrish]

Just got done eatin some pulled pork. Smoked 17+ hours on the Mak 2 Star.

Just placed on the grill. The pan underneath was filled with boiling water to help with the smokering.


This pic was taken about 9 hours into the cook.


Pic once the butt was done and had rested for 30 minutes.


Check out the smoke ring.


Action shot of me doing some pullin.


Served with hash browns and... bonus points to whoever can figure out what the side item is on the upper right.

[Marauderer]

Thanks Dave, That is similar to the ingredients that I use when cooking them. I usually pan saute them but You have shown me some interesting techniques. Thanks!!

[David Parrish]

You bet Barry. Let me know what you think if you try either technique out.

[cadmentr]

Brussel sprouts as the other side item. I had some just like those last night for dinner.

[Jerod Broussard]

Just finished up some deer back strap. Doe from this year.

Half were wrapped in bacon.

All were marinated with a 1:1 ratio of BBQ sauce and Italian Dressing.

No pics, camera is somewhere in my Badlands Fanny Pack for hunting.

[The Burn]

Another round of baja-style grilled fish tacos - with Mahi Mahi this time. This has become one of our favorite meals and it's quick and easy. Fish only needs to marinate for 30-60 minutes and then gets grilled with a really hot flame

[The Burn]

What, no one cooked on Sunday? I did some wings on the kettle/smokenator. A chile garlic marinade that a buddy sent me that I jumped up with a little sriracha. They got jumped on pretty cook during the early football games, but I snapped a pic before they ran out. Got about 30 of them on the 22.5"

First time I've done wings that were marinaded/sauced pre-cook. They were good.



Thinking of getting a Vortex to give this a different dynamic.

[cadmentr]

I did a pork picnic shoulder in my Bradley yesterday. I got a small ceramic heater from a friend at work and set it up in the gazebo so that my Bradley wouldn't have to work too hard to keep up the temps. I jury rigged the vent with some dryer aluminum piping and the heavy duty hose to vent out through the screen part of the window. It worked really well. here are a couple of pics of the finished product.
Cooked in the oven at 425F for 1-1/2 hours, then out to the smoker at 250F for the last 4 hours. It finished about a half hour before I expected it to, but that was just fine, as we had an inch of snow on the ground by then.

[toetter]

I smoked a Brisket in the snow last weekend.

[eugenek]

Doing 4 slabs of short ribs overnight on Thursday to bring in Friday morning for my company potluck. I'm following that up with beef shanks on Saturday. I love this low-and-slow business!

[David Parrish]

Lot of great cooks being posted the last few days. Keep it up folks! I'm on the road so no cooking for me this week

[The Burn]

But I'm sure you're eatin' good...

[Jon Solberg]

Little beef rib action today:

[The Burn]

Russian Roulette Steak. By this I mean, I wasn't exactly sure what I had. Found a ziploc bag in the outside freezer with two pieces of beef. One looked like a steak, but the other looked like the end of something beefy. Had to be more than 2 months old, because at that point I started using my FoodSaver and dating and ID'ing what I had. Still they weren't terribly freezer burned and when defrosted smelled okay. So used the smokenator and did the reverse sear on them and a prime sirloin I had. Sirloin is top left, unknown steak on the right, and unknown beef on the bottom. They have a bit of a red tinge to them because I decided to do my dry brine with some Himalayan pink sea salt.



As usual, the sirloin came out beautiful and GF loved it



The steak was a tad thinner and I "overcooked" it by a minute or two



Didn't get around to the 3rd one - I'll probably use it for steak and eggs in the morning.

[fzxdoc]

Beautiful! That prime sirloin is especially photogenic!

Kathryn

[The Burn]

Thanks. I think it is the best deal on beef that Costco has. After I finish working through the 15 lbs of whole ribeye that I did, I think I'm going to go for a whole sirloin.

[David Parrish]

TB I agree. Their prime sirloin is something else. Great bang for the buck.

[The Burn]

Tonight, Vortex Chicken. My Vortex was delivered late afternoon, so I went out and picked up some fryers from Costco and did one what he calls high heat indirect/infrared. Here she is after about an hour with a wet rub and injection of butter, lemon, garlic and a few other spices, waiting to go into the kettle. I don't have a stand, so I did have to use a soda can, though I cut off the top and bottom.




A full chimney of lit coals around the outside, along with a chunk of apple wood, and the temp near the top of the lid crested in the low 500s. It really did the trick



Crisp skin, moist white meat, properly cooked dark meat. Took it to 165 and it was almost fall off the bone



A worthwhile purchase

[cadmentr]

7 pounds of Meathead's maple syrup cured pork belly/bacon going into the smoker Sunday afternoon!!!! Pictures to follow

.

[eugenek]

Morning all, I got in at 1:30am and only felt like throwing on 2 slabs for the overnight cook. Woke up and checked the temperature graph on my iGrill mini and saw that it was around 325° degrees for about 6 hours. Oh boy, not sure if I overcooked this thing. Walked out to the smoker and checked the dial temp before lifting the lid and it showed 275°. Huh, isn't it usually hotter up top? Opened it up and was presented with a couple beauties. I might shorten my crutch time a bit to counter the higher heat. Does that make sense? Will give you the final results when it's party time!



After the foil wrap and reseasoning. Man, it smells good!


The final product was 2 plates of fall-off-the-bone ribs and there were a lot of great compliments. I didn't intend for it to be so tender but I guess that's what the prolonged high heat did. I'm not complaining, though, because it still turned out very tasty! Served with optional fleur de sel, au jus, and Maker's Mark BBQ sauce.

[Marauderer]

Eugene, you have to be the biggest Beef Rib aficionado on the "Pit Nation". I looked at the beef ribs at the store last week because of your frequent posts about them but they were a bit expensive for me. So I live vicariously through your posts and pics about them. They look great. Maybe I will spring for some soon.

[eugenek]

Haha, that's true—I'm both hyperfocused on beef ribs and paying a pretty penny for them. I think I'm paying somewhere around $9/lb for USDA Choice from my local butcher who sources the meat from a farm in Central California. Being Korean, I love short ribs! Marinated thin sliced, braised in sweet sauce, slow cooked in soup. You'd think the cattle in Korea were made up of only short ribs! But I wasn't so much a fan of Texas style beef ribs mainly because they always seemed too dry and tough. But after I got a taste of APL's short ribs… Wow, it really changed my feelings about BBQ beef ribs. And after getting a chance to talk with the guy, observe a little bit of his process, and eat straight from his cutting board, it sure lit a fire under my ass. Very glad there's a place like this that I can be crazy about BBQ.