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

[Marauderer]

For our main meal today we had a Spatchcocked Chicken that I used some Rec Tec rub they sent me. Along with it baked potatos, grilled veggies, and cole slaw. We also had a chance to try the Barrister DEW's Rum Molasses Barbecue Sauce that I made yesterday. That cast iron plate came with the Blackstone and thought it would cook the3 veggies just fine.

I pulled the bird at an IT of 162*F running a box temp of 325*F.

And the veggies did come out fine. Unfortunately the baked potatoes stayed in a bit long and were semi bricks but, the wife said they were fine and was looking to have some potato skins soon

Got to fill my plate.

I had to have desert tonight. That is real homemade peppermint ice cream. Creamy smooth without any peppermint chips in it. The fudge was my first attempt to make hot fudge and my family tells me it was a home run.

And just a tiny wheeny bit of whipped cream on it.



​It was all terrible and I wouldn't want to wish it on any of you so I ate as much as I could so there wouldn't be any evidence left.

[Huskee]

I like your wee bit of whipped cream. So small, you should add another dollop or two, you really should.

[Marauderer]

Gee Huskee, if I didn't know you so well I would think you are being sarcastic. ;-) Hehehe!! I know it was a play on words but, I could be a whipped cream junkie very easily.

[Huskee]

Me too, gimme a bowl of cool whip and a spoon. Spoon optional.

[David Parrish]

Great post and cook Barry. Did you temp the taters? I like mine around 200f before I take them off.

[Marauderer]

Great post and cook Barry. Did you temp the taters? I like mine around 200f before I take them off.

No I didn't I was ignorant of the temp so I just winged it and paid the price. I think I am the only it bothered. Next time it will be 200*F for the taters.

[DWCowles]

The wife always use a toothpick to check for doneness when she bakes potatoes. When it slides in with no resistance it's done

[richinlbrg]

Did some ribs today, turned out better than the picture quality!

[richinlbrg]

But apparently I lack posting knowledge. I thought I followed the instructions.

[Dewesq55]

They look good, Rich.

[Dewesq55]

Jamaican Rice and Peas to go with my jerk pork. Here's a link to the recipe:

http://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-side-dishes/47413-rice-cooker-jamaican-rice-and-peas-beans

DEW

[David Parrish]

Here's a link to my cook today on the new copper kettle:

http://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/kettle-cookers/47132-first-smoke-on-the-new-weber-kettle

[7over]

Brisket was on the menu for new years eve dinner. 12 hours PBC cook, an hour of rest, 20 min to vanish.

[David Parrish]

Nice 7over!

[David Parrish]

Friday Night Steak Night! "Premium" Angus NY Strips (whatever premium means). The butcher must have been sneezing when he cut there. They're a bit uneven.

They've been dry brining about 6 hours. I'll trim them a bit before cookin em.

[Marauderer]

Aehhhh, there NYS's they don't need to be trimmed. They won't taste any different or be more tender if you do so why???

[David Parrish]

I want to trim a little of the fat just to even out the thickness and get more even cooking throughout the steak. Right now the fat on the left steak is causing the meat to be a little thicker than areas not close to the fat. I'll only cut a sliver off.

[Huskee]

WTH Pit Boss? I see Cline AVZ on the table. You lucky lucky dawg. Oh well I have Huskee's Ribs tonight so I can't complain, even if I am drinking Woodbridge cabernet...

[David Parrish]

I saw it in the store and based on your other good Zin recommendations thought I'd give it a try! Bottle is still opening up but me likey so far.

[Huskee]

Cline's webiste offers a Big Break and Heritage Zin that I'd really like to try. Crosses the border between excellent budget wine and 'you're paying for this' wine though.

[David Parrish]

It was $14.99 for the Cline AVZ on sale. That good?