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

[DWCowles]

On a nice calm day I can keep the Lang around 225-230 but most of the time it around 240-250. I found that keeping my wood split about the diameter of a beer can that I can control the temp better. I leave the firebox door open about 5-6 inches after putting a fresh stick in so the dirty smoke can escape out the firebox instead of going though the smoker and across the meat. As far as PBC I have no clue.

[David Parrish]

I can get my Mak to burn clean smoke every time.

[richinlbrg]

Ok, doing a turkey today - first try. 12.5#, spatchcocked on my WSM 18" Followed Ultimate turkey instructions as best as I could, injected some butter, and put the recommended rub on half. I had trouble finding a pan the correct size to fit in the WSM, so I went with a foil pan. Had to trim up the smoker....my patio has a sharper drop than I ever noticed, and the gravy pan was too full. I started the grill, got the temp up and heated the gravy to about 190+ before adding the turkey. I'll let you know. Hope I did the picture correctly!

[richinlbrg]

An hour in and the breast is up to 120. Hope springs eternal!

[Ernest]

Football time......

[cdnichol]

Nice looking sliders only if you could get these at White Castle... are those buns homemade?

Cam

[Ernest]

Yessir! Cdnichol, homemade buns. I posted the recipe in the bread section a while ago.

[Ernest]

Huskee, I plead the fifth

[richinlbrg]

WOW Just plain WOW! Turned out VERY good, esp for a first pass. Crispy skin, VERY moist meat. Oddly, the spiced side was 10* warmer internal temp than the unspiced side. SLIGHT disagreement with the recipe. The onions that come out of the gravy are too awesome to be discarded, IMHO. My wife liked it a lot, and she doesn't love Q as much as I do. Will CERTAINLY repeat! This alone was well worth the price of admission. But for this site, I'd never have tried it! Only other issue.......the dish fairies dis not arrive in a timely fashion. Bummer Sorry for the lack of paragraphs - iPad thing. Paragraphs are in before posting all my posts.

[Ernest]

Got Beef?

[Marauderer]

OMG!! What a great looking steak. Wow, my keyboard is almost grounded out with me slobbering all over it looking at it. Bone in, the best.

[Ernest]

Huskee, Nexus 5 camera set on HDR+

[Ernest]

DW, some of the pepper got left in the pan. Hahaha,

[The Burn]

Hmm, looks familiar. Did some bone-in strip steaks (tailless?) on the Vortex tonight. I'm still amazed by how much heat that thing concentrates when it's narrow-end up. These may have been the best tasting I've done - a good dry brine, then some garlic, rosemary and marjoram.





(Hey PB, don't forget to get me a new/merged ID when you get the chance)

[David Parrish]

TB you are merged. =) Is it working?

[The Burn]

Thanks. Let's see below when I post a pic. (I did lose about 30 posts on my count and it is a competition after all. J/k)

[Jon Solberg]

Some gassed up chicken with a hunk of hickory One for dinner. One for salad.

[The Burn]

Did some Georgia Smoked Chicken with the Vortex- legs quarters. 3 with Memphis Dust and 2 trying out Huskee's Rib Rub. Huskee, that's some good stuff. I did it full sugar version (no diabetic friendly mods).





(@PB - Merge successful. Thanx)

[Marauderer]

Steveo, just tell her that is why she married you, for all of you and your gadgets!!

[David Parrish]

Awesome. Glad to know it's working. If your post count is off let me know and I can fix it. Send me a PM.

[The Burn]

Don't know that there's any reason to update the post count - unless there's some secret prize :-) I do know where they went though. In any posts from the day of or before the new account, all of my posts are no longer attributed to me.

[Ernest]

Not a soup person but the whole family loves soups. What's daddy to do?

[Huskee]

Your attention to detail is great Ernest. The little sprigs of green are something I often overlook.

[Ernest]

Thank you Huskee. We eat with our eyes first. That's how I get my kids to eat "clean"

[Jon Solberg]

Knock it out of the park is what you did.

[David Parrish]

RS pork chops, Sweet Taters, Sautéed Spinach, and Cheddar Biscuits! I'll rotate the pics when I get to my PC.

[Ernest]

Good eats. I can eat cheddar biscuits all day!

[Ernest]

I know it looks like fried rice but it's not. Got lazy to pull out a bunch of pots so I cooked everything together. Curried rice and shrimp with toasted pine nuts. Gotta have some crunch...

[Spinaker]

Looks damn good my friend!

[Ernest]

[smarkley]

OH MY!

[Huskee]

You and the things you cook. My oh my.

[Ernest]

LOL! Life's too unpredictable to be eating mediocre food. BTW, the guacamole, all me.

[fzxdoc]

Is that a "dang quesa-dill-uh" ? Looks really tasty! Made with smoked meat?

Kathryn

[fzxdoc]

Nuthin' not to like about that, E.

Kathryn

[Huskee]

Dang it Napoleon!

[fzxdoc]

“Napoleon, don’t be jealous ’cause I’ve been chatting online with babes all day. Besides, we both know that I’m training to become a cage fighter.”