The Official What's Cooking Thread [Food Porn]

[mr x]

Gravy

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[LeafMan66_67]

Beef rib, final product.

[JohnnyMac]

Man, those look great Derek. Jesus.

[HPhunter]

Haven`t tried any beef ribs but those look mouthwatering!

[LeafMan66_67]

Turkey

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[canuck]

Turkey looks awesome, Derek. I just got back from vacation in Antigua yesterday so I didn't have any TG supper over the weekend. I do plan on cooking a Turkey this weekend on the Kamado as a post TG supper. I've never cooked a Turkey on the Kamado yet, any tips? What wood did you smoke it with?

[LeafMan66_67]

Turkey looks awesome, Derek. I just got back from vacation in Antigua yesterday so I didn't have any TG supper over the weekend. I do plan on cooking a Turkey this weekend on the Kamado as a post TG supper. I've never cooked a Turkey on the Kamado yet, any tips? What wood did you smoke it with?

This was the first I've done on the kamado - before that it was always in the weber smokey mountain. There's little to no smoke on that one, possible a small piece of hickory left over from the ribs. Go easy on the smoke if you do use it - poultry soaks it up. I kept temps in the 300 range and really liked how both the breast and the thigh cooked when spatchcocked - the legs and thighs really protected the breast from the heat. Both ended up nice and juicy even without brining. I'm a set it and forget it guy - never lifted the lid until temps hit 185 in the thigh.

[canuck]

Turkey looks awesome, Derek. I just got back from vacation in Antigua yesterday so I didn't have any TG supper over the weekend. I do plan on cooking a Turkey this weekend on the Kamado as a post TG supper. I've never cooked a Turkey on the Kamado yet, any tips? What wood did you smoke it with?

This was the first I've done on the kamado - before that it was always in the weber smokey mountain. There's little to no smoke on that one, possible a small piece of hickory left over from the ribs. Go easy on the smoke if you do use it - poultry soaks it up. I kept temps in the 300 range and really liked how both the breast and the thigh cooked when spatchcocked - the legs and thighs really protected the breast from the heat. Both ended up nice and juicy even without brining. I'm a set it and forget it guy - never lifted the lid until temps hit 185 in the thigh.

Thanks Derek. Now that I think about it, I don't think that I'll smoke it at all. I think that I might cook the Dressing on the Kamado as well, which would also be a first.

[mr x]

I like to cut the legs off, and flatten the breast out. That is an issue for dressing, but next time I'm browning the legs skin side down, and then using them skin side up to cover a pan of dressing on the komodo.

[dexter]

Probably some of the best ribs and by far the best beans I've ever paid for

[canuck]

Did some back ribs on the Kamado yesterday and basted them with Sweet Baby Ray's sauce. The 3-2-1 method works like a charm every single time.






And since I missed Thanksgiving supper due to being away, I did a Turkey on the Kamado today. It was the first time doing a Turkey on it, but I think it turned out really nice. I made a brine for it on Friday and let it set in it overnight. Took it out of the brine yesterday and air dried it in the fridge until today. I cooked it at 350F and basted it with melted butter and olive oil.

[LeafMan66_67]

Shane - food looks great!

[mr x]

[Tony L]

[quote="canuck"]Did some back ribs on the Kamado yesterday and basted them with Sweet Baby Ray's sauce. The 3-2-1 method works like a charm every single time.


Can you get that sauce in NB or did you bring it back with you from the states? I freaking love that sauce. I brought back a bottle and my father also brought back a bottle, which I claimed.

Going to have to get him to send me some when he goes back next month.

[canuck]

Did some back ribs on the Kamado yesterday and basted them with Sweet Baby Ray's sauce. The 3-2-1 method works like a charm every single time.


Can you get that sauce in NB or did you bring it back with you from the states? I freaking love that sauce. I brought back a bottle and my father also brought back a bottle, which I claimed.

Going to have to get him to send me some when he goes back next month.

Unfortunately it's not available in NB. I brought back a 1 gallon jug of the stuff from Maine. IMHO, it's the best freakin' bbq sauce out there.

[Tony L]

[

Unfortunately it's not available in NB. I brought back a 1 gallon jug of the stuff from Maine. IMHO, it's the best freakin' bbq sauce out there.

I would have brought back a gallon also, but ended up with one 2 1/2 pound bottle because I wanted more beer brought back and was watching the weight limit for my checked bag.
My father should be able to send me some when he goes back to Florida next month.

[Barker]

Did some back ribs on the Kamado yesterday and basted them with Sweet Baby Ray's sauce. The 3-2-1 method works like a charm every single time.


Can you get that sauce in NB or did you bring it back with you from the states? I freaking love that sauce. I brought back a bottle and my father also brought back a bottle, which I claimed.

Going to have to get him to send me some when he goes back next month.

Unfortunately it's not available in NB. I brought back a 1 gallon jug of the stuff from Maine. IMHO, it's the best freakin' bbq sauce out there.

I agree on the Sweet Baby Rays sauce! My wife's aunt gives me a couple bottles at Christmas time. Delicious gift!

The only sauce I like more is my homemade stuff. But that requires time and effort.

[NASH]

13 lb ribeye loin, dry-aging starts...... now

40 days later....

Flavour and texture changed, a lot. Delicious

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Left end is ~ 1" thick to well over 2" thick to the right...

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[jeffsmith]

That steak looks fucking delicious!

[mr x]

Very nice. Did you keep the trimmings, or chuck them?

[NASH]

Very nice. Did you keep the trimmings, or chuck them?

Garbage

[canuck]

That steak looks fucking delicious!

+100000000000000

Looks fawking amazing!!!!

[NASH]

The Face-Ripper: Smoked chicken noodle soup with ginger and chilies. And a 2 L jug o Big Water Brown ale

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[spears104]

I wish there was a "like" button on here! Great lookin soup!

[LiverDance]

waiting for the seal dishes to start showing up