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

[Tally]

Roger that Boss. I've spent a lot of time studying MH's recipe. It's time.

[David Parrish]

Roger that Boss. I've spent a lot of time studying MH's recipe. It's time.

Take it up to 203F and let it rest a couple of hours in a Faux Cambro. Those are the important steps first timers tend to get impatient with and shortcut.

[Tally]

That builds the confidence. I am as patient as they come. I will post pics when I do my cook and hopefully get your thoughts on the pics.

[David Parrish]

That builds the confidence. I am as patient as they come. I will post pics when I do my cook and hopefully get your thoughts on the pics.

I'll be here. Post the results in the brisket recipe channel then link to it here so we'll know to look for it.

[Tally]

You got it buddy!

[Jon Solberg]

Tips and SLT from spare. Tofu by request. I'm thinkin Sunday, I need more brine time in my life now.

[Henrik]

Well, this is my first (food photo) post, so it feels almost mandatory to put up a nice pic of a serious slab o' meat, but that didn't turn out to be the case today. Here's my first (ever) pure veggie bbq, but it actually turned out quite nice, so I thought I'd share. I put broccoli, lemons, nectarines, squash, zuchini, tomatoes and those "long" paprikas in the mix. All basted with a 50/50 lemon juice/oil mix. Left it on the grill (indirect heat) at 200 deg F for almost 1 hour. Then I removed the plate setter and gave the squash/zuchini some direct heat. All served with a nice cold sauce made up using greek youghurt, a little honey and some lime juice. Next time I will post some meat pics for sure.

Have a great weekend, all!

[Jon Solberg]

This is awesome Henrik. I did that same today but its not near as nice looking as yours.

[Henrik]

Thanks, Jon! The next time I would do two things differently:
1. Skip the aluminum pan, not needed.
2. Give the broccoli a good char on the grate also, after the indirect heat.

[smarkley]

Well... I dusted off the old 'Old Smokey' and cooked some carne asada meat (1/4 slices of Bottom Round) and a nice London Broil...

I did the 2 zone for the LB and the carne asada was so thin I just had to go for it on the direct heat. Here are some Pics...

Tomorrow -- 2 Pork Butts on my PBC - Can't wait!

[Jon Solberg]

Thats very cool smoker smarkley. I got to google that neat little thing

[smarkley]

Heh heh... cooking with this thing is more art than anything, digital thermometer is very helpful... the lid is not tight at all though. Good for grilling burgers, thin steaks, etc... you can smoke with it but it is really hard. These cookers are fun though. They have been making these things since the '50s I think. Mine is about 15 years old.

Max Good reviews their electric smoker version here >> http://amazingribs.com/bbq_equipment...lectric-smoker

He mentions the old cooker in that article

[Jon Solberg]

I'm adding that to my wish list for the way cool look factor alone...

[David Parrish]

I've been down for the count today with some high fever something another I caught while on the road last week. No cooking for me=(

[boftx]

Take 2 Advil and 3 shots of Scotch. If it don't cure what ails ya, you won't give a damn.

[David Parrish]

Thanks Guys. I'm feeling a lot better now, just really drained from fighting the fever.

[fzxdoc]

Wow, sorry to hear you've been feverish and ill, Dave. Take good care of yourself so you can be up and cookin' again soon!
Kathryn

[smarkley]

Ugh... flying blind with my PBC - my BBQ sensor broke on the ET 732, the food sensor is ok though -- will see how good this cooker is for set and forget, I guess. I have 2 pork butts on it right now

[PaulstheRibList]

This weekend, cooked 3 racks of St. Louis overnight (lit the WSM at Midnight, got back up at 2:15 to put the meat on), 225ish (it went up to 250 while I was sleeping) for 6 hours, then brought them to church to demonstrate good neighboring to the group I led! Now, a 2nd set of 3 is on the WSM (same charcoal, I added some lit and unlit when I saw it was about to rain) for sharing with #theRibList tonight! All with generous amounts of Memphis Dust, and smoked with Cherry and a little Oak on the charcoal.

[fzxdoc]

Fired up the PBC and cooked two bacon-covered meatloaves and two pretty chubby chickens. Meatloaf was spot on--well done for food safety yet still nice and juicy. It's a thrill to see a smoke ring on a meatloaf! Jerod B inspired me to go the meatloaf route. Thanks, Jerod!

Chickens were quite tasty as well, but getting crisp skin still eludes me, even though I tried Dr. Blonder's and also Cook's Illustrated recommendation of using baking powder as part of the rub and letting the chicken sit uncovered in the fridge for several hours in an attempt to dry the skin out a bit.
Kathryn

[Jon Solberg]

Gorgeous! Absolutely gorgeous.

[Norman Branitsky]

I read the web site section on "Reverse Sear". So, for last night's dinner, I followed the instructions and made 3 steaks.
Lightly salted both sides with Kosher salt, wrapped the platter in plastic wrap, and put the meat in the fridge for 1 hour.
When I took the steaks out of the fridge, I ground fresh black pepper on 2 of the steaks. On the other,
I used "Dizzy Dust", which contains no salt.

Brought the BBQ up to temperature, inserted the thermometer probe in one of the steaks and put them on medium heat
till the internal temp read 115F. Then I turned up the ceramic infrared burner on the right side to high and moved the
meat to the right side.

Instead of a single 180 degree turn, flip, and 180 degree turn to make cross hatch grill marks, I followed the
instructions, and rotated the meat in much smaller increments and much quicker. When I was done, both surfaces were
completely browned (And I thought Maillard was a duck ;-) ) - not a grill line in sight.

Final product: mostly medium rare with a great exterior.
Family's reaction: universal applause.
Another win for amazingribs.com!

[The Burn]

Yeah, those instructions make cooking great steaks so easy

[PaulstheRibList]

This weekend, cooked 3 racks of St. Louis overnight (lit the WSM at Midnight, got back up at 2:15 to put the meat on), 225ish (it went up to 250 while I was sleeping) for 6 hours, then brought them to church to demonstrate good neighboring to the group I led! Now, a 2nd set of 3 is on the WSM (same charcoal, I added some lit and unlit when I saw it was about to rain) for sharing with #theRibList tonight! All with generous amounts of Memphis Dust, and smoked with Cherry and a little Oak on the charcoal.

Well, the smoke ring was thinner, but the smoke flavor with the Cherry and Oak was more prounounced that I typically have with my Apple. They were just the right amount done, and the generous bark of MD was tasty!!!