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

[Ernest]

I haven't had chili in a long time.....

[Huskee]

Dang, good looking chili. I like most things with cheese on them.

[Ernest]

Baked Huevos......

[David Parrish]

That. Is purdy.

[The Burn]

Those are eggs? (I'm hoping they're not the other translation for huevos...)

[Ernest]

HAHAHA, those are real chicken eggs.

[DWCowles]

Going to do some Buffalo chicken today on the Weber Platinum using the Vortex and a couple racks of Spare ribs on the Lang, The ribs have been wrap in the fridge overnight cover with our favorite rub and the chicken has been toss around in a little olive oil and also have been sprinkle and toss around in the same rub and sit in the fridge all night covered.

[Huskee]

Sounds like a great day at your place. Have fun! Save me a wing.

[David Parrish]

Ditto!

[David Parrish]

Eugene check out this boneless short rib cook I did a few months ago.

[smarkley]

I coooked some beef ribs last night, the pics came out terrible... but I do have this one where you can see the smoke ring a little -- cooked on PBC ~ 4 hours PBC held about 250-280 like it prefers LOL used BBBR for the rub - note these ribs went on a fairly hot smoking fire right out of the fridge ala Dr Blonder suggestion>>

[Beefchop]

It was dark so the pic is not the best, but I cooked up some chicken and fresh sausage from Heleaux's Grocery (quickly becoming my favorite meat place here in Lafayette--they sell real cracklins!). WSM.

[DWCowles]

Dat's what I'm talking bout

[Jon Solberg]

SWEEEETTTT!!!!!!

[Ernest]

What temp do you cook? How hard is it to control wood fire?

[DWCowles]

Ernest I try to cook as close to 225 that I can but I never let it get past 250. As far as controlling the fire it's not hard. Sometimes it can be a pain in the a$$ when the wind blows hard from all directions.

[Marauderer]

That is really looking great DW!! I like the way you set up your thermometer probes.

[DWCowles]

Those ribs look like they have mustard on them but they don't. I don't use mustard I like using a little olive oil before applying the rub.

[Jon Solberg]

Wanted to get the beans on the bottom buy work thew my time off a bit:

[DWCowles]

Got the wings on

[Marauderer]

So Jon, on the other hand you need to save your money for your stick burner

[Jon Solberg]

And then theres that Barry! All I can say is life in the Pit is fantastic. My biggest worry while I'm here is what smoker, gadget or recipe is next.

I LOVE THIS PLACE!

Heck it may be my next tat.

[Ernest]

In an effort to practice all the info from the smoke seminar.... It's not easy to get that invisible smoke. Took me 2 hours to stabilize the temp. I seasoned these shorties then froze them while I fought with lil smokey.