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

[Ernest]

Stay active, you have 2-3 decades before you start to get there.

He loves wine....he's already there! Hahaha

[Ernest]

Sometimes one gets hungry for a pizza while drinking late night. If you're like me then you probably have a pizza dough in the refrigerator and pizza sauce in the freezer......

[Marauderer]

Ernest what did you use for toppings? I have gotten my dough down pat and usually have some in the fridge. As for the sauce I don't have a recipe for one yet but I use some Marinara with some extra seasonings and blended it is pretty good. If you will share your sauce recipe I will make it.

[Jon Solberg]

LOL LOL LOL at DWC Nice pie there Ernest!

[Ernest]

I used caramelized onions with balsamic vinegar, fresh mozzarella cheese, Parmesan and prosciutto.
My pizza sauce is grated onion, garlic and carrots sauteed in olive oil on low heat. Add two anchovy fillets, let them melt in. I add my secret ingredient, Korean gochujang. Add good quality tomato. I normally use a 28 ounce box, not can, box of tomato. Let that cook on low for about an hour. Add fresh oregano.
I really don't have a recipe, I just add whatever I'm feeling at the time.

[DWCowles]

Ok folks the weather is supposed to be nice this weekend. Let's see those pics of some Amazing BBQ

[Marauderer]

Well today was a make the wife some soup day. Ham and navy bean soup. Small pot of it.


After dry brining the beef ribs for 24 I put on the BBBR and recovered for 24. Tomorrow morning at 6 am they will be on the RecTec at 225*F box temp. along with a rack of full spare ribs. This is a favorite of myu wifes and she doesn't like a heavy rub.

[Jon Solberg]

I'd expect nothing but Navy beans from your sir. : )

Looks good my friend.

[Marauderer]

I don't know what is on the spares DW. I rubbed them over a month ago and I can see I used mustard instead of oil but didn't label them.

Check out my new thread on the Beef Ribs and I will be talking a little bit about the Spares. Don't be bashfull about hijacking the thread and talking spares also.

http://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/53500-my-first-beef-short-ribs

[Marauderer]

Jon, interesting comment on the Navy beans. Does anyone know the difference between Navy Beans and Great Northern Beans?? They look the same to me.

[The Burn]

Warmed up to 31/"feels like" 24 this afternoon, so did a boneless leg of lamb. One of my favorites. Had some differing taste preferences so I had it pointed perpendicular to the Smokenator and took the center probed to 147 and one end was at 156 via the Thermopop.

[DWCowles]

I never had lamb before might have to try it

[Marauderer]

TB, that is some great looking Lamb.

[Huskee]

Looks good Burn, good idea on getting two doneness levels on one roast.

[Jon Solberg]

Looking like grilled salmon with a honey soy marinade. At least its grillin.

[Dewesq55]

Jerk Chicken. I put 8 thighs in a big Ziploc bag with 1/2 cup jerk paste and 1/4 cup soy sauce to make a marinade. It's been in there since last evening. I will smoke them with pimento wood chips at about 250°F until almost done then fire up the gasser to caramelize the skin and seasoning.

[David Parrish]

Today's cook was baby back ribs. These are the ribs I started dry brining Wednesday. I started cooking them around noon on the Mak, but had some airflow problems and couldn't get the temp above 165*F. I eventually moved them over to the Hasty Bake after three hours of grief trying to get the Mak temps up. They cooked for another three hours on the Hasty Bake until done. I used modified MMD for the rub (I replaced half of the paprika with chili powder) and sauced them with Williamson Brothers Original Sauce. Turned out great. I'm very happy considering all of the trouble they caused me today.

[Ernest]

That's a mean baby back. Any particular reason for the long dry brine?

[Huskee]

I'd eat that. Nicely done son.

[David Parrish]

I was too lazy too cook them sooner? lol that's all I got

[Ernest]

Picked up a rib eye to sous vide at 135

[David Parrish]

THAT looks really good. How does it chew compared to regular reverse sear?

[Ernest]

Buttery, tender but firm. I used alder smoked sea salt to finish it off. Good eats

[DWCowles]

That's what I'm talking about...great job PB!! Give yourself a gold seal on me 😄

[David Parrish]

That's what I'm talking about...great job PB!! Give yourself a gold seal on me 😄

Thank you Sir. You'll be happy to know real wood was used (with lump charcoal) for heat and smoke on the Hasty Bake. I'm sure that's what caused the big fat smoke ring.

[Huskee]

Big LOL @DWC

[David Parrish]

Thanks DWC. You gonna meet us at Midwood for lunch?

[DWCowles]

If we're in Charlotte we will be there (the wife and I). We drive teams together

[Huskee]

Thank you Sir. You'll be happy to know real wood was used (with lump charcoal) for heat and smoke on the Hasty Bake. I'm sure that's what caused the big fat smoke ring.

Ash wood??

[David Parrish]

Ash wood??

No Sir. I had used apple pellets on the Mak so I kept using apple wood on the HB. Ash next time!

[Huskee]

Makes sense. NOTHING wrong with apple wood, a gold standard in my book.

[Huskee]

Apple pellets being apple & oak, correct?

[David Parrish]

Yep. Oak and apple pellet mix.

[Jon Solberg]

Pretty simple again tonight but at least I'm burnin Kingsford. Threw in some of Ms. Candys mulberry pellets to give them a taste as well. I guess you could stretch it to a smoke.




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[Huskee]

Look dern fine, dern fine indeed Jon.