Show us what you're cooking - 3/6/2016 through 11/7/2020

[Ernest]

Lo Mein....

[FishTalesNC]

Made some "hot-yaki" wings tonight. 2:1 ratio teriyaki to wing sauce. FOGO lump in the vortex on the 26”. Tossed in the warm sauce after coming off the grill. Crazy good.

[Richard Chrz]

The remains of brats on the kettle tonight.

[Slieb845]

Not bbq, but my wife made some mummy jalapeno poppers and a prosciutto wrapped cheese hand for some Halloween guests last night.

[Argoboy]

I did some chicken thighs and wings today on the Primo, I set it up for the first time for two zone cooking and it worked pretty good. I used my own charcoal and some cheery wood for smoke. I find that my homemade charcoal lights faster and the Primo comes up to cooking temperature faster. I marinated them in Meatheads Italian dressing.

[58limited]

My beef ribs cook:





Trimmed and dry brined with Himalayan Pink salt and Red Boat salt


Seasoned with Pepper, Garlic powder, onion powder.



Pulled to wrap and finish in the oven.



I also made this:


And this:



UPDATE: The finished juicy tender succulent beef ribs.


Pork ribs - they are very tender and almost fall off the bone. I should have put them back on the smoker to set the foil sauce better but the fire was out and I was hungry.

[Panhead John]

This was my first time smoking bone in beef plate ribs, and it turned out pretty darn good. I had several questions before I started, and many of you were kind enough to help me through it. Many thanks, y’all know who you were. After 24 hours of dry brining I used only a kosher salt and cracked pepper rub. Smoked it in my WSM for about 8 hours with hickory, then cambro for about one hour. Cooking temps were 250-275. Pulled it at an IT of 210. Next time I’ll start it a little earlier than 11am. Had quite a bit of fat in it, which I’m not sure if it was my particular cut or inherit of beef ribs in general. I know they have some fat in em, but not sure how much. Still tasty though, very tender and worth it!

[MNKennicutt]

Prepping pork shoulder for Tuesday since I have the day off

[mgaretz]

Finally felt like firing up the smoker since the air has been clear for a while now. A whole chicken:



Served with steamed Brussels sprouts in butter:

[ecowper]

Smoked a chicken and cooked Potatoes Gratin a la Henrik ..... one of the better chickens I’ve done recently. Potatoes were on point, too.

[grillinglousiana]

pictures..have a hard time getting pics up..to slow i guesd

[grillinglousiana]

for a get together Halloween nite i grilled some salsa with ham /chilled it after grilling/onions/peppers/garlic/mikes hot honey plum tomatoes
..and pork loin bacon wraped pinwheels/ with mustard/honey/pecan sauce..used my lodge giggle on pit..made it easier to clean grill..get lazy at times

[dtresca]

First time cooking a pork butt on my Vision kamado. Came out great, but I'll need to work on getting a little more smoke flavor into the meat. I only used 2 apple wood chunks. I'm guessing placement of the wood played into it as well.

Still happy with the results, as was everyone else. Incredibly moist. No leftovers. Also whipped up a homemade Carolina mustard sauce.

[theroc]

Pork loin chops on the Buckaroo.

[Towering Inferno]

First brisket on the MB 560. Texas style. No wrap, 215 to 220 cook temp. Went on at 5:15 tonight. Alarms are set. Fingers crossed. Pulled at 4:30 AM. Into the cooler.