The Official What's Cooking Thread [Food Porn]

[jeffsmith]

Grilled chops, green beans and garlic mashed taters.

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[canuck]

11 pound pork belly getting ready for a maple cure for a week. Gotta have some home smoked bacon ready for over holidays.

[LeafMan66_67]

NICE!!! I haven't gotten mine yet and am feeling the pressure!

[Tony L]

Sweet adorable Jesus guys, all that grub... no I can't call it that.. all that cusine has got my mouth a watering and a hankering to fire up the BBQ again. I did do a part rack of ribs Sunday, but it wasn't on smoke as such. I just had it on the grill for an hour until it reached temp. and then just grilled it with a little Dianna rib sauce. Not quite as tender as smoked ribs but it was close enough for a starving man.


So here are my pies for today.

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[canuck]

Pork back ribs rubbed with Dizzy Pig's Red Eye Express coffee infused rub. Going on the kamado using the 3-2-1 method.

[jeffsmith]

Did up two kinds of smoked almonds yesterday for our SAAZ get together last evening. Half with BBQ rub, half with 5-spice.

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[RubberToe]

Mmmmmmmmm.

[canuck]

Those look great, Jeff!!! How did they turn out? What did you smoke them with?

[jeffsmith]

Those look great, Jeff!!! How did they turn out? What did you smoke them with?

They were on a little longer than I'd like so they were a bit chewy, got distracted while I was cooking. Smoked them over apple wood.

[canuck]

Those look great, Jeff!!! How did they turn out? What did you smoke them with?

They were on a little longer than I'd like so they were a bit chewy, got distracted while I was cooking. Smoked them over apple wood.

Thanks for sharing buddy. How long did you have them on there? I've never tried putting any on the kamado, but would love to try it over the holidays!

[jeffsmith]

Those look great, Jeff!!! How did they turn out? What did you smoke them with?

They were on a little longer than I'd like so they were a bit chewy, got distracted while I was cooking. Smoked them over apple wood.

Thanks for sharing buddy. How long did you have them on there? I've never tried putting any on the kamado, but would love to try it over the holidays!

I usually aim for about an hour at 275°F.

[canuck]

[quote="jeffsmith"

They were on a little longer than I'd like so they were a bit chewy, got distracted while I was cooking. Smoked them over apple wood.

Thanks for sharing buddy. How long did you have them on there? I've never tried putting any on the kamado, but would love to try it over the holidays!

I usually aim for about an hour at 275°F.[/quote]


Thanks man!

[canuck]

Ribs after 5 hours.




And done after six hours with some sauce.

[mr x]

very nice

[Keith]

I need to stop looking at this thread a hour before supper.

[Jimmy]

Not really cooking but delicious:

Maple Bacon Chocolate Chip cookies heated up and smothered with vanilla ice cream

[TimG]

Hoppy Beerday to you! ha

[Jimmy]

I went into a coma after supper and was suddenly awakened by my phone, just in time for beer

[Tony L]

threw on a few wings for supper tonight... sorry for the bad picture.

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[RubberToe]

Looks good, Tony!

[Tony L]

Looks good, Tony!

They were. Pretty cold out there doing it but it was worth it.

[RubberToe]

I want to cold smoke some cheese but my kamado lid is frozen shut.

Sent from the brew timer.

[Jimmy]

I want to cold smoke some cheese but my kamado lid is frozen shut.

Sent from the brew timer.

I was talking to Nash about this the other day - he said he sticks a torch in through the bottom vent to get it going and heat it up enough to open it.

[dexter]

I want to cold smoke some cheese but my kamado lid is frozen shut.

Sent from the brew timer.

Light a tea candle in the lower door

Or throw a torch in it

[RubberToe]

Yeah I did the torch thing for a bit but I had to go out so I shut the vents. I didn't want to heat it up too much since I want it cold. I'll try again soon.