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Those look pretty darn amazing! And I like the Slow 'N Sear in the background
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SAWEEET, @jon solberg
Hope they tasted as good as they look. Betting they did.Last edited by richinlbrg; June 6, 2015, 06:46 PM.
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3 racks o baby backs, 1 HHR ( Thanks Huskee), 1 dalmatian, 1 MMD (Thanks Meathead)
Last edited by Jon Solberg; June 7, 2015, 04:59 PM.Comment
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Been waiting all day for this chuckie sammich with saute' onions, peppers and Provolone cheese.Comment
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Encore by family demand
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My version of Pork Tenderloin PiccataComment
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Groovy, as always. I could eat fried foods 24/7. And I got the 6'0" 145 pound 28" waist frame to prove it. -
Just lightly browned in canola oil. Finished in the pan with Italian seasoning, white wine, chicken stock, garlic, onion, lemon, caper sauce. Served over homemade pasta.
For some reason the pics don't upload in the order I post. Oh well...Last edited by troymeister; June 8, 2015, 07:30 AM.
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OK, here is my offering for today. Needed practice with the fuse on my WSM. Didn't practice after last weekend's disseater, so I decided to have a practice run with a rack of BBs I had on hand. Not a planned smoke. Didn't brine. Didn't trim. No mustard. Just spread my rub and onto the WSM. Mostly ran wide open with temps around 240ish - pretty much EXACTLY what I was looking for. Not an issue since there was only one rack on. Bigger smoke in 2weeks, so I wanted to get the fuse down right.
One note, first time I have ever done just 1 rack, so I did them flat (a first), sprinkled them with brown Sugar ala Huskee NICE touch!
Needed to pull them a tad early, so all the fat had not rendered out yet, and they were not yet fall off the bone tender, but they were dayum good!
Confident that I have the fuse down well enough to use when it counts.Comment
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A little Sunday dessert. Chocolate mousse
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No pics, sorry, I ate it all. Tonight I warmed up a few slices of brisket my BBQ sensei cooked for me, piled it onto a toasted bun with a pickle slice and went into beef Nirvana. Life is good!
I'll try to restrain myself long enough to snap a few pics from the next cook.
BillComment
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My first go on the 1960s Kenmore charcoal grill with rotisserie I picked up off of Craigslist last week for $18. All I can say is I got lucky. Trying to figure out fire placement/building/management on this thing, but I did this very hands on. It's amazing to watch the chicken self-basting as it spins around.
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Last Meal Ribs... Everyone, including my 2.5 y/o grand daughter loved the ribs.Comment
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Taco night for me. Sous vide beef cheek OOOOOH MAN!
Been working on tortillas that have the great corn taste with the steadiness of flour tortillas. Nailed them
My wife is on a sissy diet so made her sous vide Cajun Tilapia with mango salsa.
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Pork butts that I cooked this past Saturday/Sunday. At 195 IT (they had stayed at ~195 for over 2 hours) I did the fork twist and they were done (bone was also loose and probe tender), so since it was almost 2 hours before lunch (my grand-daughter's 10th birthday lunch/party), I wrapped and put in a faux cambro until lunch. This is the first time I've ever wrapped or held in a faux cambro, and these were by leaps-and-bounds the most tender pork butts ever. About 7.5 lb each, 16 hours at 225 before wrapping.
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I have also been learning how important the cambro is! -
@Fuzzydaddy
I always plan in a 2 hour cambro rest period when I plan my pork butt cooks. I think the meat is better when you actually give that 2 hour rest. The other advantages are if you get a stubborn butt that just won come out of the stall or your BGE isn't cooperating and your temp is unstable. You have those 2 extra hours to get food on the table on time.
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Beef fajitas
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A little late to start low and slow cooking.
Anybody wanna take a guess what this is?
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