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

[Ernest]

I'm not in a hurry......

[David Parrish]

You're using charcoal... AGAIN? I'm shocked.

[Ernest]

Hahaha, yeah no way I'd keep the temp this low with Ozark.


And I still have 10 bags to clear

[DWCowles]

I will be doing more of the beef chuck roast in the near future. That stuff was fantastic!

[The Burn]

Looks great DW! It's good stuff and relatively cheap.

[jmott7]

I took it a little uptown this Super Bowl. Pan-seared foie gras and a couple of greyhounds for me and the missus.

[jmott7]

Uh, it wasn't upside down when I made it.

[DWCowles]

LOL...I was wondering if you was standing in a chair or standing on a ladder when you took the pic.

[Flavorsavor]

I threw a few wings on the PBC this weekend, too, along with some delicious char siu riblets. The Riblets got a lil over cooked.....mmm bourbon....but were still pretty delicious.

Wings after a day's salting and drying, ready for oil
Roasted garlic, franks, sriracha, and honey. we like em spahsee 'n sweet.

[fuzzydaddy]

Those wings look amazing. Will have to try your ingredients. Thanks!

[Flavorsavor]

Thanks. I add sriracha and honey in a 1/1.5 ratio to the franks, and about 6 cloves of roasted garlic then blend it all up. Quite spicy on the finish, but delicious to us.

[DWCowles]

Leftover pulled chuck roast with pepper jack cheese and egg on a hoagie bun

[Marauderer]

Does this mean you are back to the "Home 20"?

[DWCowles]

Yes Sir

[DWCowles]

Fix me a little snack with leftover beef chuck roast. Nachos with Mozzarella cheese

[The Burn]

Last night. Baby Backs a la Huskee. His rub and finished with brown sugar. Done on my kettle with the Smokinator with Sugar Maple chunks. Good stuff.

[Huskee]

Looks familiar, I can almost taste it! How do you like sugar maple?

[The Burn]

I really didn't notice it this time - probably as the ribs were sweet.

[fuzzydaddy]

First ribs I've ever cooked. Weber Kettle (my 3rd cook on it), Smokenator, Kingsford Blue, at 225 (easy to maintain with 140 briquettes with 25 of them lit in a Weber chimney, exhaust fully open the entire time, intake between 1/4 and 1/2 open with only very minor tweaks), water pan on the cooking grid over the big opening in the Smokenator. Meathead's last meal ribs was my guide. My family is impressed! Many thanks to amazingribs.com and many here at the Pit.

[Dr ROK]

Look great!

[Ernest]

YEAH BUDDY!

[Flavorsavor]

nom nom nom...

[DWCowles]

The wife and I are having ribeyes tonight.

[David Parrish]

Them are purdy

[DWCowles]

One of the best investments I ever made is when I bought the Weber gasser

[smarkley]

Huevos rancheros for dinner... used those SW Pork and Beans, Mango Habanero salsa, corn tortillas, real farm fresh eggs... topped with avocado.

[David Parrish]

NICE!!!

[Ernest]

Good looking plate. I love farm eggs. I always end up with twin yolks.

[DWCowles]

I have learned a lot here at Amazing Ribs...Thank you Meathead, Pit Boss, Huskee and Jerod

[DWCowles]

Thanks Ernest

[Huskee]

Them's fine looking ribs

[Marauderer]

Wow, they don't get any better than that DW

[smarkley]

Mighty Fine, DW!

[Ernest]

Sous vide salmon, a tad bit overcooked for my liking (132 IT) but I have to cater to the needs of the family. Fantastic results.