The Official What's Cooking Thread [Food Porn]

[jeffsmith]

Looks great, Tony!

[NASH]

Looking delicious, brothers


Bison striploin...

IMG_1242.JPG

med rare bison striploin.JPG

[LeafMan66_67]

Tony - excellent looing pie!

Nash - Bison looks awesome, is it as tender as it looks?

[Tony L]

My mouth actually watered when I saw that picture of the bison.

[canuck]

That looks incredible Nash!!! I've had Bison a couple of times before at the Saint John Ale House and thought that it was spectacular!!!

[jeffsmith]

First low and ale today. Giving a nice big rack of side ribs the 3-2-1 treatment over some hickory chunks and a little bit of mesquite.

Pork side ribs

[Tony L]

Looking good Jeff. If I wasn't going to a great BBQ for supper tonight, I would be doing a rack myself.

[NASH]

First low and ale today. Giving a nice big rack of side ribs the 3-2-1 treatment over some hickory chunks and a little bit of mesquite.

Awesomeness!

You gotta try the 3 method sometime though. No bullshit.



Transmitted from the hop-phone.

[jeffsmith]

First low and ale today. Giving a nice big rack of side ribs the 3-2-1 treatment over some hickory chunks and a little bit of mesquite.

Awesomeness!

You gotta try the 3 method sometime though. No bullshit.



Transmitted from the hop-phone.

3 method?

[NASH]

First low and ale today. Giving a nice big rack of side ribs the 3-2-1 treatment over some hickory chunks and a little bit of mesquite.

You gotta try the 3 method sometime though.

3 method?

That's right.

3 hrs @ 275f. Lid closed. No peaking until 2.5 hrs, sometimes they are done by then. Tender and juicy as can be. No foiling. No jus. No bullshit. No hassle. Just perfect ribs.

It's key to NOT open the grill to look. You'll keep loosing all the moisture. That's what's so great about these things, they're so efficient they require very little airflow, that keeps a tonne of moisture inside. Words to live by with ceramic cookers - no peaking. Opening, foiling etc sort of defeats the purpose and efficiency of these. You can make great ribs any old way but there's no need if its a waste of time and fuel.



Transmitted from the hop-phone.

[jeffsmith]

That's right.

3 hrs @ 275f. Lid closed. No peaking until 2.5 hrs, sometimes they are done by then. Tender and juicy as can be. No foiling. No jus. No bullshit. No hassle. Just perfect ribs.

It's key to NOT open the grill to look. You'll keep loosing all the moisture. That's what's so great about these things, they're so efficient they require very little airflow, that keeps a tonne of moisture inside. Words to live by with ceramic cookers - no peaking. Opening, foiling etc sort of defeats the purpose and efficiency of these. You can make great ribs any old way but there's no need if its a waste of time and fuel.



Transmitted from the hop-phone.

Have a couple racks of baby backs in the freezer that ill be doing this with soon. Thanks!

The only time I cracked the lid so far was to toss some baker potatoes on the top rack. Trying to fight the urge to take a peek.

[Tony L]

[ Trying to fight the urge to take a peek.

That's the hardest thing to do isn't it? We need a smoker with a self cleaning window and a built in light for viewing purposes

But like the good advise Nash gave us. Time and temperature has proved to be the best cook.
But the itch is there to look all the same.

[canuck]

Good stuff Nash! I too have some back ribs in the freezer will have to try this method instead of the 3-2-1. Thanks!

[LeafMan66_67]

3-2-1 is ok, but I agree with Nash. Keep a lid on it, no peaking and just let 'em ride. Same deal with the WSM. I find foiling the ribs just gives you the chance to accidentally overcook them.

Doing a couple racks of back ribs on Sunday. bone in pork chops tonight.

[jeffsmith]

Done and done

ImageUploadedByTapatalk 21370722716.188812.jpg

[LeafMan66_67]

Looks awesome Jeff!

[mr x]

[NASH]

Lookin goooood!

Gotta love $1.49/lb back ribs!

Threw these bad boys on...

IMG_1256.JPG

[dexter]

Looking good!

[LeafMan66_67]

Pork chops still grillin' ...

Crappy BlackBerry photo.

... Or not. Apparently my phone doesn't care to send pictures.

[NASH]

Pork chops still grillin' ...

Crappy BlackBerry photo.

... Or not. Apparently my phone doesn't care to send pictures.

Crackberry.

That's right.

[CorneliusAlphonse]

RobFordBerry

[LeafMan66_67]

Pork chops, rib cut, Bone-in





Served them with a simple baked potato - no plated shots ... no electronics allowed at the table!

[dexter]

RobFordBerry

They're not that much of a shit show!

[jeffsmith]

no electronics allowed at the table!

Same rule at this house.