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

[David Parrish]

TB you should tell her how much more awesome it'd be with pulled pork. Nice cook!

[Grover5]

Last weekend it was lamb barbacoa. Lamb shoulder smoked and then braised in the smoker in a chili based sauce. Pulled and served in the reduced sauce for tacos.

[Ernest]

You know this is going to be good eats. Seasoned with sea salt, left naked in the refrigerator for two days

[Breadhead]

Nice... The Tomahawk cut is my favorite steak to reverse sear. I order mine 2" thick. They are about 40 ounces at 2".

[Ernest]

I was in the middle of cooking up some potatoes when the work phone rang. Now my potatoes are sitting in chicken stock while I'm back at work.

[DWCowles]

We had goooood chicken...

[JeffJ]

Just a simple weeknight cook consisting of a whole chicken, russet potatoes and brussels sprouts all cooked on the Performer.

[PaulstheRibList]

Tonight, it's the ‪#‎CircleOfBrisket‬ leftovers:


slicing board all fanned out


then a 'lil chop sammich with our homemade bread and homemade BBQ sauce (Meatheads Kansas City Recipe). The brisket hot and on a toasted slice of bread was...well, great!


And finally some vacuum bags to share
‪#‎theRibListExpands‬

[Ernest]

Almost midnight, Still fired up the mini grill



Balsamic and red wine reduction sauce. Potatoes braised in chicken stock then slightly seared.

[David Parrish]

That's how you do it!

[Breadhead]

Ernest... You done good boy. That steak would cost you a $100 here in Hermosa Beach and it would probably have a little brown ring between the crust and the pink part. Great job!

[David Parrish]

Grilled chicken tonight. Quick no fuss cook

[DWCowles]

David Parrish that chicken sure looks tender and juicy

[David Parrish]

DWCowles it definitely was. I marinated it with a half and half mixture of Dales Marinade and Italian dressing for two hours then grilled it over low heat on my gasser with Grill Grates until I hit 160F meat temp. You should try it on your EP330, with GGs if you have them.

[DWCowles]

A loaded potato with bacon bits, scallions, sour cream top with pulled pork

[DWCowles]

Nothin' like a pork sammich with "Black Swan" hot BBQ sauce

[David Parrish]

Folks we have to close this thread. It turns out the server can only handle so many awesome food pics. We're going to pick up where this thread leaves off in Huskee's new thread "Show us what you're cooking!". Truth be told this thread probably belonged in the Recipes and Techniques channel anyway, so this gives us an excuse to start over and get things right the second time.

[Huskee]

At least it's back for reviewing all the goodness!