Show us what you're cooking - 3/13/2015 through 9/9/2015

[richinlbrg]

Well, isn't that just "Ernest"!

Looks beautiful!

[Ernest]

LOL!! Thank you richinlbrg

[richinlbrg]

Beef day. Bottom round I'll take to 135, and slice and my first ever chuck which I'll pull on the right! Both with cumin enhanced BBBR. On at 10:15 this morning.

[TheCountofQ]

Luv me some Cumin!! It rates just under salt, and above pepper, on my list of favorite spices.

[Huskee]

Nicely done richinlbrg! Glad the BR turned out good for you.

[richinlbrg]

Thank you, Huskee! And thank you for your help - sound advice as always! I was pretty pleasantly surprised by the BR - REALLY good, and I will do it again! The Chuck was great, too! Good eats last night. Had pulled Chuck Sammie with potato salad (used Dukes mayo - good stuff). The WSM ran like a champ!

[The Burn]

In the past couple of weeks I've had to endure oven roasted ribs drenched in BBQ sauce, undercooked from frozen hamburger patties, and over cooked burgers done on charcoal started with lighter fluid. At least this weekend, I was able to educate someone and convert them to reverse seared steaks

[Ernest]

Huskee that's a problem. I hate wasting food so most of the time somebody volunteers me to takeover the grill.

[richinlbrg]

Uhhhh, Ernest ........CAN YOU BLAME THEM???

Hell, I am going to invite you to my next gathering! I'd say those are some smart (but perhaps un-motivated) people. I tip my hat to them! LOL

[Ernest]

LOL!!

[Ernest]

Tomahawk sous vide at 135 degrees then blasted on the grill

[richinlbrg]

WOW

I seem to recall that you DID warn us!

[Huskee]

I can't stop staring at that.

[smarkley]

I am with Rich... WOW!

[kranknhank]

Weber 22 and pbc cooking chicken and smoking ribs and lamb lollipops for Memorial day. Thanks to our Veterans!

[smarkley]

Wow! Y'all are doing great... the last 2 pages have been pure pornographic... plain and simple!

[Tim E]

I agree, this is crazy good food that's been rolling out of this thread

[richinlbrg]

I'm thinking that we are all upping our game quite a bit.

With a lot of talented and experienced folks, together with great sharing of what does and does not work, our results just get better and better.

During tax season, when I was not cooking, I noticed everything ratcheting up quite a bit. I think the trend has accelerated as we are all cooking more in the better weather.

We are just starting from a higher plain when we go to something new, and we are more likely to try something new because we've learned from others and aren't afraid of having a bomb.

JMHO

Oh, and then there is Ernest just leading the pack In crazy creativity (and great photography). LOL

[Ernest]

Brunch,






Doing some Tilapia on the PBC

[Breadhead]

Yesterday's cooking fun. The day before I made Meathead's Boston baked beans on the BGE. I took that along with some of my Ciabatta bread also baked on the BGE over to a lady friends house. She wanted me to use her Masterbuilt electric smoker to smoke some ribs for her and 2 of her relatives. So I took some Memphis Dust with me. I got the ribs started at 11:00am and it was almost lunch time so I made them flat bread thin crust pizza. I made pizza from scratch and had it complete in less than 1 hour. Then we made a blueberry cobbler for dessert after our rib dinner. We also made a potato salad.

They all loved the Last meal ribs and the Boston baked beans. It was a fun day of cooking!

[DWCowles]

Breadhead I just cant figure out how you cook upside down

[Ernest]

LOL! I just turn my screen upside down

[Ernest]

Tilapia came out fantastic!!

[Jerod Broussard]

Smoked talapia with cherry wood is soooo good.

[Huskee]

I agree, I want that

[DWCowles]

Got the Spare Ribs on with some ABTs and Mac & Cheese. Some taters will be in there soon.

[richinlbrg]

That is a healthy bunch of ABTs!!

Looks GREAT, so far!

[Ernest]

I did ABTs 2 days in a row this weekend. Could've gone 3 if it wasn't for the storm today.

[cjonsmoke]

Memorial Day Meat. Boneless Chicken thighs, dusted with Willies Onderful Rub and smoked on my SMC with apple and cherry at 260° until they temped out at 165° (about 2 hours). Paired with pit beans and steamed broccoli. Shortcake with fresh strawberries for dessert.

[DWCowles]

The ABTs are done and GOOOOOOOOD...Then came the Spare Ribs, Roasted Potatoes, Smoked Mac & Cheese and Jerk Chicken.

[ecowper]

Got 3 racks of baby backs on the Hasty-Bake right now. I always get the cryovac of ribs from costco. Plus I will be cooking some Spiedies right at the end. My wife is making pasta salad, green salad, tzatziki, hummus, and olive tapenade. Gonna be feasting in a few hours!

[Jerod Broussard]

I hate that double row of bones. Makes me want to get a band saw just for that. Looks like the dude below is hit and miss. Cabela's has one for $2,000+. Comes with complimentary divorce papers.

http://www.amazon.com/Professional-Meat-Cutting-Band-Built/dp/B0032LFE9Q

[ecowper]

Uhhh, the double row of bones?

[richinlbrg]

Nothing exciting last night, just some boneless skinless chicken breasts and veggies. Pulled the chicken at about 163*. Very moist and tender. Three of them were marinated in a balsamic marinade, the other two in lemon and Rosemary.

[Cidergregg]

As well as some juicy burgers I smoked up some habanero pork butts on the PBC and grilled a couple of fat Ribeyes to break in the grill.