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

[The Burn]

Today's pulled pork courtesy of the SnS. Over on the SnS thread, I explain how easy it was and how long one chimney of coals lasted. Here, we're about pictures. This was 9.8 lbs of boneless pork shoulder from Costco, split into 3 pieces. Salted, oiled and rubbed with Memphis Dust and about 8 hours in the fridge. Used sugar maple chunks

Here they are 4 hours into the cook.



And just before they came off, some 10 hours after meat hit metal. My stall was more of a drastic slowdown in the 170s and 180s than it was an actual stoppage.



How easily they began to fall apart while removing the string



The finished pulled product



Oh, these became tacos tonight, with onion, lettuce, cilantro, and queso fresco, with guacamole on the side (and tomato for those who like it)



This site has given me skills and knowledge I didn't have and the SnS is polishing them

[richinlbrg]

You are on a roll, brother!

Looks FANTASTIC!

[David Parrish]

GREAT looking cook. I'm glad to hear how well the SnS worked for you as well.

[Huskee]

The Burn is ON FIRE!~

[Steve Vojtek]

Well i got home pretty late tonight and was really hungry. No time to fire up the SnS must eat soon! What do i have to work with? OK i have some broccoli, cauliflower, baby potatoes, a steak i put in the fridge to defrost last night (lucky!) and dry brined before freezing and packaged mushroom and cheese sauce. + rendered wagyu beef fat, parsley, unsalted butter and truffle salt. So i pulled out those microwave steam bags i've bought a while ago - time to try'em out. Potatoes and veggies divided into their own steam bags. Nuked a little beef love for the steak. Potatoes nuked for 6 minutes while skillet pre heating - steak dried on paper towel and brushed with love. Steak goes in and potatoes almost done. Steak turned and finished potatoes tossed in butter and parsley and truffle salt. turning steak. Get veggies in nuke machine. Steak turned. Veggies done and resting in bag. Turned steak and probed with thermapen - close but no cigar yet. Nuked the cheese sauce 40 seconds. Checked steak again very close now. Nuked mushroom sauce 20 seconds. Steak done time to plate. All up less than 20 minutes or so - didn't check the time and i ate really well. Making everything from scratch and cooking outside the nuke machine would've taken much longer - i would've probably starved ... sometimes a microwave comes in handy...

Some ingredients:



Steak ready to sear:



Finished product:



The potatoes and veggies came out surprisingly good - the mushroom sauce also - the cheese sauce could've been better but no complaints here. ​I could've ordered in or got take away - naahh this was much better....

[Dewesq55]

Sounds like a great/quick cool. The pic links are broken, however, at least for me.

DEW

[Spinaker]

I did four chicken thighs on my new weber tonight. I marinated the chicken in some tequila lime marinade that I picked up from the store. They sat in the bag for about two hours while I fiddled with stuff around the yard after a big storm we had on Friday. Then I got the weber going. I put a half a chimney of white and blue in the weber with some apple wood and let her come up to temp. The fire was in the middle of the kettle because I wanted to do them some what quickly. I put two thighs on each side of the fire and closed the lid. About half way through the cook I added some Dizzy Pig Jamaican firewalk rub to the thighs. With about ten minutes left, I basted the thighs with some of the marinade. After they came to about 150F, I put them over direct heat on the opposite side of the meat. The sugars burned a little but I like a little char on mine. All in all they came out awesome. Super juicy and tender. Great meal for a Sunday night. And I've got some for lunch tomorrow!!
​

[richinlbrg]

Did some reverse sear chicken breasts with the SnS for the upcoming week, then spread the coals out and added some charcoal and threw on a good sized salmon over direct heat. Put the salmon pics first. Chicken was just chicken.

[smarkley]

Playin' with the SnS on the Kettle... Did a bottom round to slice for sammiches and a couple of ribeyes





The fire was really HOT... I almost over seared the steaks

[Spinaker]

I would agree, I love a good substantial sear. good looking cook Smark!!

[Dr ROK]

Anybody tried grill grates over the SnS flipped over to get a total sear?

[Huskee]

Nice lighting on those pics smarkley! And Dr ROK , DWCowles did a week or two ago, he has it posted somewhere around here. Might be in the SnS thread.

[The Burn]

So much slow smoking lately, decided to do a fast/direct cook tonight - teriyaki kabobs. Chicken, steak, peppers, onions, squash, mushrooms. First time to use my firewire. Love 'em

[Juddlight]

Gonna have to try those fire wires... Cool 👍

[Ernest]

Light dinner

[Ernest]

Enchiladas De Pollo.......

[Dr ROK]

Have you ever used duck in your enchiladas? I've still got some boneless skinless duck breasts in the freezer & I'm trying to think of a way to use them up.

[Spinaker]

oh wow

[Ernest]

Dr ROK yes I have. I actually posted it here.

[Jon Solberg]

Old schooling some RS burgers (kettle and Smokey Joe) Just to remind me how much easier this is on an SnS:

[smarkley]

Nice!

[Spinaker]

some time it feels good to back to old times

[Spinaker]

I came in from work today at lunch to prep a two pack of shoulders I am doing tonight. My younger brother is in town from San Fran and he and his better half always want some BBQ to munch on when they come back. I usually make pulled pork so we can make sandwiches through out the weekend. I just threw them on the PBC. didn't split these ones up like Huskee and others do. I just didn't have time to monkey around with this one. The PBC is rolling at about 275 right now, which is a bit warmer than I usually run but Im okay with it right now. i might back her down a bit in a few hours. I'll post more pics when I have my finished product. Hope everyone is having a great week.


-John

[smarkley]

fun fun... I am doing a 2 pack of butts tomorrow also!

[Ernest]

Semi breakfast for dinner.....
Reheat some leftover rice, scramble some eggs, cook up some British bangers.

[smarkley]

really big 9+ lb butts for a thing at work... just the pitbarrel because they were so big... this is 4 hours in and the finished product....

[Ernest]

Leftover ribs. These where vacuum sealed, I warmed them in the hot tub time machine while I prepped the sides. Taste like they just came off the smoker, juice still intact.

[Spinaker]

How do you get that much smoke penetration? That isn't even a smoke ring, the whole thing is a smoke ring.

[Ernest]

Spinaker I dumped the ribs in the Freezer while I prepped the cooker. Smoked them on the WSM without the water bowl for about an hour.

[Dr ROK]

Ernest Did you freeze these after cooking or just throw in fridge?

[Huskee]

Something tells me when Ernest gets his SnS there maybe, just maybe, will be one or two of his pics showing up on ABCbarbecue.com.

[Ernest]

You can take that to the bank Huskee

[The Burn]

Another day, another delicious piece of meat cooked on the SnS. Here's a 2-lb piece of Australian grass fed tenderloin. Frozen after being rubbed with salt, pepper & garlic. Defrosted and reverse seared. The corn was done on my other kettle. I really like the tarragon & butter combo.