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

[Huskee]

Folks, we've reached the limit on our previous "What are you cookin?" thread.
8 months and well over 2,400 posts maxed it out!

Please resume activities here with this thread...

Thanks!

[DWCowles]

A dang good sammich

[bbqoaf]

A whole hour till lunch! I can't wait that long after looking at this.................. Amazing.

[PaulstheRibList]

That looks yummy!

[Huskee]

That looks as fine as it could DWCowles ! Nicely done. And I just know with a no-wrap, all wood cook this butt was as good as humanly possible. I made up my mind I am going to try the no-wrap technique next time. The more I think about it, it has its scientifically-sensible perks which could outweigh the drawbacks. I just hate waking up early....[yawn]

What was your total cook time, from firing up smoker, to putting butts on, to pulling/eating?

[Huskee]

DWCowles, yessir! Thank you. How big were the butts again?

[DWCowles]

Huskee one was a little over 10 lbs and the other was close to 9 ibs

[Huskee]

Thanks DWCowles. I usually don't cook 'em over 4lbs a piece so this gives me a starting point to consider. I appreciate it.

[Ray]

DWCowles , WOW, fantastic! And great pic..looks like I can take a bite from here!

[Huskee]

Char Siu "ribs" tonight on the Yoder with ash logs. Marauderer turned me on to a very tasty packet of char siu mix, and it is wonderful on smoked pork. So tonight is country ribs strips (not really ribs of course, but pork butt sliced into 1" strips basically) marinated in the char siu.

I am preburning some logs for tomorrow's rib & chicken cook, and I thought I might as well take advantage of the smoker running. It is beautiful weather, 50s and solid sunshine, no wind. Feels like 70, lol.

One strip was made with my Honey Shawsh (on right), the rest with Barry's recommended Char Siu packet. It's very sweet, very good.






Pretty good smoke ring for a 1:45 cook, ash logs.

[Huskee]

Thanks guys DWCowles Ernest. Ernest no, it's still wood. It's burned with oxygen, just only halfway (or so) so they are dry chunks of preburnt wood and quickly become hot coals with better smoke. The water is burned out of them. Charcoal is made by heat in an oxygen-free environment.

[Ernest]

I was hoping you'd say yes.... LOL

[Ernest]

So you preburn halfway then put them off? Using a grill to preburn? I bet one could use preburnt wood in a PBC. Huskee

[JeffJ]

That sandwich looks fantastic. The only time I've ever wrapped was the brisket I did this past summer. I made it for an annual event we call "Grill Day". Good friends of ours live behind us and when their youngest daughter was filling out a questionaire on her first day of class in second grade, one of the questions was, what are your three favorite holidays? She wrote:

Christmas
Grill Day
Halloweeen

[Fire Water Music]

[Ernest]

Full point half flat brisket. I now what y'all saying, starting brisket this late? Think about it, cook 12 - 15 then cambro. It only makes sense to start late in the day.

[Ernest]

Oh you didn't think I could do cow feet and tripe? LOL

[Hardwarehank]

Oh my... That is right up my alley. Do you mind sharing the recipe? Specifically the seasonings.

[jmott7]

The thing is, Ernest, I can't figure out how you do anything else, your food looks so good.

[JeffJ]

That looks amazing, Ernest.

[Ernest]

Thank you jmott7 JeffJ .

[The Burn]

Fired up dual kettles tonight (OTG and Performer) for Flat Iron Fajitas over the Vortex and the veggies on the cast iron

[Huskee]

Fantastic!

[Jon Solberg]

Man TB your pics are looking AWESOME!

[Ernest]

Time to wrap this bad boy up

[Dr ROK]

Pastrami?

[David Parrish]

Nice! Good timing!

[JeffJ]

Great bark!