remi Posted July 3, 2021 Report Share Posted July 3, 2021 On 6/28/2021 at 5:55 AM, mstang1988 said: Put some ribs on today for my first cook. The ones in the middle Texas style, the ones on the left and right Georgia style. Amazing- Matte Black Tile for the win! 2 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 3, 2021 Report Share Posted July 3, 2021 Now we will all start cooking pizza again. Thanks Troble.This time it was all my own food.A crayfish tail grilled with grilled radicchio lettuce aka Lennox hastie style with a squirt of olive oil and salt.The little tommies were tossed on the grill at the end.I grilled the cray at high direct heat flesh down and nude( nothing on it), then flipped it over and placed at a higher level( cooler) and drizzled melted butter with a fresh ground herb and spice mix and also chopped dill and let it slowly cook in the shell.I’ve cooked a few of these now and this method is definitely best. Each tail has about 750 grams of flesh( that’s 1.7lb)Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 3, 2021 Report Share Posted July 3, 2021 Troble, gotta love those pizza cooks. 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted July 3, 2021 Report Share Posted July 3, 2021 22lb brisket and 6 racks of baby backs. Plenty of room for more. Happy Fourth of July to those on this side of the pond. Sent from my iPhone using Tapatalk 6 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 3, 2021 Report Share Posted July 3, 2021 @BOC nice work! How many people you feeding? Quote Link to comment Share on other sites More sharing options...
Troble Posted July 4, 2021 Report Share Posted July 4, 2021 (edited) My local fish market ran a 4th of July special on my favorite fish in the world wild CA King Salmon. Last time it was around it was $34.95/lb and usually it’s been $25-$30/lb pre-COVID. the special this weekend was $19.99/lb which is just crazy. I showed up early Friday morning and there was a line of people all there to buy salmon like me this fish is so deep red, so flavorful it’s the perfect grilling fish. I sprinkle garlic powder, salt & oregano for the kids and on my wife and mine I use this Salt Farm “Catalina Offshore” (name of fish market) rub which is a spicy mesquite rub and I also put garlic powder on our cooked indirect with mesquite wood with tri color quinoa with sweet onions, carrots & celery appetizer of bluefin tuna sashimi served over soy sauce with a drop of siracha on top cutwater spirit mango margarita with lime/chili salt rim Edited July 4, 2021 by Troble 9 Quote Link to comment Share on other sites More sharing options...
BOC Posted July 4, 2021 Report Share Posted July 4, 2021 [mention=3675]BOC[/mention] nice work! How many people you feeding?24 people and a few more that bopped in from the lake. Mom turns 70 on the 7th so we are celebrating with the whole family, plus the usual 4th of July lake celebrations and traffic.Everything came out excellent. I added some Mac and cheese on once I pulled the brisket to rest. Mexican corn and my wife’s killer broccoli salad to top it off. Great food. Great company. Great day.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 4, 2021 Report Share Posted July 4, 2021 Tri tip on the goSent from my SM-T835 using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
remi Posted July 4, 2021 Report Share Posted July 4, 2021 Today- first attempt at pork butt. Bone in; 4 Monkey's pork rub (and a little drink for me while preparing the butt); 9 hrs at 300F/150C. Some peach wood chunks. Served with simple coleslaw, Carolina Gold mustard based sauce and simple buns. Sublime- can't believe how good it was... 9 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 4, 2021 Report Share Posted July 4, 2021 That’s some really good looking butt, I’ve never cooked one that hot and fast. I might have to give that a try 😁 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 4, 2021 Report Share Posted July 4, 2021 (edited) @ remi, one did you start out with a full bottle of Whistle Pig? Delicious looking sandwich. Edited July 4, 2021 by MacKenzie 3 2 Quote Link to comment Share on other sites More sharing options...
braindoc Posted July 4, 2021 Report Share Posted July 4, 2021 If my Massachusetts neighbor C6Bill wasn’t afraid of thunderstorms a few days ago, then I figured I shouldn’t be afraid of a little rain (actually not so little as it turned out) yesterday. We had about 6 pounds of pork belly strips that needed cooking - salt, pepper, smoked paprika - and several hours at about 225-235°F. I’d forgotten how filling this is. Lots of leftovers. My wife will use some to make a big batch of pasta sauce. 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 4, 2021 Report Share Posted July 4, 2021 Nothing says Happy Birthday America like chicken shawarma! 😀48 hour marinated chicken things cooked on the vertical spit with sweet onions on top. Sliced and let sit in pan juices to further cook for 15 minutes… really tasty served with Mediterranean salad (red onions, bell peppers, garbanzo beans, cucumbers, mint, feta & homemade balsamic vinaigrette) Pearled garlic & olive oil cous cous homemade Tadziki 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 5, 2021 Report Share Posted July 5, 2021 (edited) Great cooks everyone! Happy 4th of July!! So, being the classic BBQ holiday here in the US, it was baby back ribs, potato salad and corn. BUT, the ribs were a new experiment - 2 different experiments actually. I cut the baby back rack in half. Dry rubbed both with mustard and Dizzy Pig. After 90 minutes, I sprayed both pieces every 30 minutes with a brew of apple juice, apple cider vinegar, bourbon, sage, marjoram, thyme, cumin and S&P. I used the cheapo coffee maker that I bought on Amazon Prime Day, like I'd seen in YouTube BBQ videos. The herbs and spices go in the basket with a paper filter and the liquids go in the tank and you brew it just like coffee. Once it cools, then it goes into a spray bottle. With an hour left, I smeared some of the smoked lard on the pink butcher paper and wrapped the one half rack. Didn't do anything more to it until the end. The unwrapped rack got spritzed every 30 minutes until the end. Both came out really good. Hard to say which technique worked better - each has its own benefit and I will be using both techniques in the future. And Yes, there are pictures to prove that it did, indeed, happen! First, yesterday I cold smoked some of the Wagyu beef tallow and the pork leaf lard using the cold smoker with apple and cherry wood pellets. Smoked for 4 hours. Beef on the left, pork on the right. You can see the smoke around the outside. The pork just barely melted (it's in the 90s here). Both came out AMAZING! Can't wait to use the Wagyu on some steaks and chuck roasts! Ribs on the grill. Indirect, 250F with the Guru. smoker pot with hickory and apple wood chunks. Plated with some of my brew (English Pale Ale). The wrapped ribs were falling off the bone with a nice mouthfeel from the extra fat. The unwrapped/extra spray ribs had a nice crust and were moist. Just about to fall off the bone tender. Flip a coin - it was a toss up as to my favorite! Edited July 5, 2021 by tony b 5 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 5, 2021 Report Share Posted July 5, 2021 Great looking ribs Tony, my pork lard arrived yesterday. I’ll be giving that a try real soon !!!!!! 1 Quote Link to comment Share on other sites More sharing options...
Forrest Posted July 5, 2021 Report Share Posted July 5, 2021 Happy Freaking Independence Day y’all! I’m a little more then buzzed right now, lol. Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 5, 2021 Report Share Posted July 5, 2021 13 hours ago, C6Bill said: Great looking ribs Tony, my pork lard arrived yesterday. I’ll be giving that a try real soon !!!!!! Give the Wagyu beef tallow a go, too! The 2nd batch that I did in the cold smoker turned out so much better than my 1st try at it. Can't wait to try it out on a steak! https://smile.amazon.com/gp/product/B0881XTCR3 Quote Link to comment Share on other sites More sharing options...
Forrest Posted July 6, 2021 Report Share Posted July 6, 2021 Pesto in a Parmesan cream sauce topped with grilled Ribeye, Gorgonzola, and Balsamic reduction.Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 7, 2021 Report Share Posted July 7, 2021 Some may have a fist full of dollars but I have something even better and it's right out of my garden. Swiss chard and so tender. I think I've hit all the big food groups with this dinner. 9 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 8, 2021 Report Share Posted July 8, 2021 Looks tasty Mac, that swiss chard seems to knock on the memory library. As a kid we we had that on the table quite a bit, your right, it is tender and good. Good with bacon bits too 1 Quote Link to comment Share on other sites More sharing options...
