First Cook of 2019

[RonB]

Well done.

[BulletStopper]

Dinner is over and the dishes done. Another delicious cook .

[jecucolo]

Very nice

[Troutman]

Nice briskie !!!

[SpeedyB]

Gorgeous. Please share technique!

[Sweaty Paul]

Did 2 slabs St. Louis Ribs and smoked white beans with Ham Hocks. Started at 0530 this morning. Was cold 10 degrees Fahrenheit warmed up to a balmy 14 during cook with the wind blowing at 25 mph. Was cold, however, food was worth it.

[SmokeyGator]

Craigar Here is my finished result. Used 1/2 teaspoon of some volcano pepper powder rub from the secret Santa thing and it was excellent.




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[Huskee]

Wife made curry chicken tonight. Not exactly picture worthy really, but it sure tasted mighty good. I added some big bad beef rub to it to give it a little extra kick, and it worked wonderfully.

I do have some beef back ribs for later this week, which will be my first outdoor cook of the year.

[xaugievike]

Pizza

[Oakgrovebacon]

The only picture I took was while starting the fires this morning about 6:30. The small one for hot smoke of a turkey breast-settled in about 330 deg. The larger one for traditional low and slow 225 deg brisket smoke of a sous vide choice point. We celebrated Christmas at my house with our kids and grandkids today and that seemed more important than food pics. Happy new year to all in the pit!

[Troutman]

Cooking for a small army ??? Nice work !!!

[Oakgrovebacon]

I just needed 2 heat set-ups. I like burning sticks, and those cookers are kind of stuck in the backyard from lots of rain and muddy conditions. If it freezes some this winter I will move them to the barn for proper storage. Each one just had 1 pc of protein in it. Thanks Troutman!

[jumbo7676]

Threw four chucks (3-3 1/2 lbs each) on the GMG Daniel Boone on New Years Day. Two of them for pulled beef and two of them for burnt ends. Forgot to take pics, so you'll have to take me at my word when I say it all looked and tasted delicious!

[Troutman]

Pork loin on the gasser rotisserie. Actually came out really good ....

[Potkettleblack]

The first cook of 2019 was taking my Bacon Sourdough and making french toast for NYD Brunch. I also baked up some bacon in the oven (and accidentally did this on a dish rack that I had believed had oven safe silicone, which was an error with no real consequence, other than I ruined the dish rack that I'd been using as a trivet, cooling rack and sous vide spacer. Whoops). The first grill cook will either be finishing some thick NY Steaks that I cooked sous vide last year (ha!), or some boneless chuck short ribs that have been in the sous vide since last year (HAHA). I couldn't tell you what my first real smoke from raw will be, as that's likely months in the future. It's not super cold out, but it's been kind of wet, and if I'm honest, I'd prefer 10* (inherently dry) to a wet 35* with a 10-20 mph wind... if I'm completely honest, that wintry mix weather is my least favorite weather of them all, and it seems like we're getting a lot of it this week. like ribeyeguy, the first real full outdoor cook might not be until April.

[Troutman]

I've lived in Chicago and now Houston and you're right, I'll take 15* and dry over 35* and wet any day. Just goes to your bones when it's wet and cold.

[gdsim1]

No pics and late to the thread since I just saw it, but first cook of ‘19 was last night - spatchcocked chicken in the Pit Barrel. Pulled it at 158, watched it come up to 160, poked it with the Thermo Pop to verify - perfect - and when I pulled the Pop back out of the breast, yummy chicken juice GEYSERED out of the hole like a water fountain! :-D

Noah at PBC isn’t lying when he says the Pit Barrel is a chicken cooking MACHINE!