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

[Smokedstanley]

The results are very tasty. One pan is medium rare and one closer to medium well. Going to make some awesome roast beef sammiches. As for the smoker, I think it was a good deal at $144 with just some light surface rust on the fire box.

[Ernest]

Fresh lasagna......meaning no store bought noodles Marinara sauce, a must. I keep at least 2 cups worth in the freezer for pizza etc. The plate

[Dewesq55]

Fantastic. Thanks for the info.

[Dewesq55]

Oh, yeah, and how do you roll the noodles out?

[Ernest]

Elbow grease, first picture. I did this one in my cast iron deep skillet so I just rolled them round shapped.
I like my lasagna noodles on the thick side so it's not that bad.

[DWCowles]

Jon, where is the chicken?

[Jon Solberg]

That is a long story...

[The Burn]

Another batch of Vortex wings - this is pre-sauced. No prep other than cutting them up. Just a little bit of cherry wood, 60 lit coals and 35 minutes.

[DWCowles]

It's about time for me to do more wings. They look good TB

[Dewesq55]

Jamaican Curry Goat with Rice and Peas.

Here is the finished product. It was very spicy and incredibly delicious:


DEW

[Huskee]

The results are very tasty. One pan is medium rare and one closer to medium well. Going to make some awesome roast beef sammiches. As for the smoker, I think it was a good deal at $144 with just some light surface rust on the fire box.

YEAH, that's a great deal.. They're normally in the $800 range. Stickburners unite!

[David Parrish]

I'd call that a Mega Deal. Nice!

[Ernest]

Mashed cauliflower and spinach,

[fzxdoc]

Gosh, that's pretty, Ernest!

Kathryn

[jmott7]

Dang. Good thing my wife didn't meet you first. Recipe, please.

[Dewesq55]

Beef Chuck Short Ribs.

I am following the same basic Adam Perry Lang recipe that EugeneK did and posted a couple of weeks ago. The main difference is that Eugene had the plate short ribs (meatier) and I have chuck (still plenty of meat but less than what Eugene had). This is a four rib rack which, trimmed, weighs 3 1/2 lbs:



Slathered with a mixture of yellow mustard, Worcestershire sauce and cider vinegar:


Coated with APL's beef dry rub/dry brine (there's lots of salt in it):


A thin coat of canola oil:


Now they are in the fridge until tomorrow.

DEW

[Marauderer]

They are looking good DEW.

[DWCowles]

Can't wait until the final results DEW

[Dewesq55]

Me neither, DWC. The cook will be posted here:

http://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/52046-barrister-dew-s-best-bbq-beefribs-short-version-1

[The Burn]

One of my new favorite cuts - flat iron, with my first go at a board sauce. Very tasty - but had to once again convince the girls that it wasn't blood but myoglobin seeping out of the meat

[DWCowles]

There is no convincing the wife that it isn't blood. The way she sees it if it is runny and its red then it's blood

[fzxdoc]

What a perfect looking steak. Congrats, Burn. I'm a big flat iron steak fan myself. Even when I screw it up it still tastes good.

Kathryn

[Dewesq55]

Pastrami. I bought a ~4lb uncooked corned beef point at the supermarket and am following MH's recipe (of course!) I desalinated overnight and just rubbed it and put it back in the fridge for 2+ days.

[Huskee]

Pastrami. I bought a ~4lb uncooked corned beef point at the supermarket and am following MH's recipe (of course!) I desalinated overnight and just rubbed it and put it back in the fridge for 2+ days.

Awesome! That is exactly what I did with the pre-corned beef. Such a time and effort saver. The only difference was I only had one day to work with so I desalinated overnight and the rub was only on mine a couple hours (instead of 2 days) the results were still fantastic. Here's my corned beef pastrami cook.