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

[cdd315]

Nice!! Looks awesome smarkley

[David Parrish]

Agreed!!!!!

[David Parrish]

Just prepped a prime rib for tomorrow evening. 3 lbs of CAB. I couldn't pass it up at $7.97 a lb.


It was a bone in prime rib. I cut out the bones and will be smoking them as well.

[Huskee]

Jon I loled too, that was a good one! Trying to figure out exactly how a pellet camera would work...

[Huskee]

Dave this is like Jerod getting brisket for $3/lb, crazy good deal. Looks amazing, can't wait for finished results!

[David Parrish]

I posted it in the beef channel of the recipes channel. I need to get the link.

[Ernest]

Some ribs, nothing fancy

[Ernest]

David I believe I did post it with a chicken recipe but I'll do a detailed post on Tuesday. Just dedicated to lump charcoal process.

[Ernest]

EugeneK, no flipping necessary. Just hang and forget them for about 2 and half hours.

[Ernest]

LOL! cds, I believe that we eat with our eyes first.

[David Parrish]

Here's the link to the prime rib I cooked last night. http://pitmaster.amazingribs.com/for...thead-s-recipe

[Ernest]

Plated

[eugenek]

Like I've mentioned before I'm a one-trick pony for now, but really, really good at this one trick! Haha. The weather was crappy today with intermittent rain and temps in the low 60's which caused the WSM internal temp to yo-yo a bit. Each time it started raining I'd have to adjust the vents until it normalized. Turned out tender but not too much so it didn't completely fall apart.



The spread.


I prepared a to-go plate and brought it over to my butcher. Trying to score some brownie points with him!

[Huskee]

Very nice!

[David Parrish]

Eugene those look amazing. Two thumbs up!

[The Burn]

Another fajita night - spice rubbed skirt steak this time, a little more traditional (salt, pepper, garlic, paprika, cumin, coriander) than the last marinated batch. And quicker prep time. Also did them over the Vortex instead of using the Smokenator. Did the veggies over the direct heat in my grill wok, after the meat had finished. It's nice to have some quicker cooks in the arsenal for rainy nights. I need to take some food styling lessons from PB though:



Luckily, in this house nobody really cares what things look like as long as they taste good.

[David Parrish]

TB that top pic looks especially fancy. I'm not sure you need any lessons from me. Ernest... He might be worth hitting up for some tips though

[Ernest]

OH! I feel like PB is calling me names. HAHAHA,

[David Parrish]

Not at all. You just take the best food pron around here. Are admins allowed to say pron? hmmmm

[Ernest]

My quick PBC chicken ( 50 minutes) I'll post a detailed process in the recipe section.

[David Parrish]

Ah, I think I see capers!

Love that shot of the hot coals in the PBC. Not sure how you got that photo.

[Ernest]

I stuck my hand in the PBC, all in the name of art!! LOL
Yeah my favorite pasta sauce is capers, garlic and anchovies sauteed in butter and olive oil. Toss the pasta in that!!

[The Burn]

I love a picatta sauce for the capers and lemon combo. Garlic, butter and oil are good too, but I'm not sure about the anchovies....

[David Parrish]

I stuck my hand in the PBC, all in the name of art!! LOL

Did you touch up the coals at all though? Those things seem unreal they're so orange.

[Ernest]

They give me $10 a bag when I buy 3. Normally $11.99 a bag. I get mine from BBQ Outfitters.

[David Parrish]

10 lb bag?

[Ernest]

Yep, 10 LB bag

[Spinaker]

I'm gonna do a Pork butt on my PBC on Friday. I thinking East Carolina style. Any suggestions? Thanks!!

[David Parrish]

I'm gonna do a Pork butt on my PBC on Friday. I thinking East Carolina style. Any suggestions? Thanks!!

Start three hours earlier and cook it all the way to 203F internal unwrapped (no foil). You'll want to move it from the hooks to the grate when it hits 150F to 160F, but don't wrap it.

[Spinaker]

Thanks! (Better late than never! LOL)