The Official What's Cooking Thread [Food Porn]

[mr x]

[dexter]

quick heads up, beef ribs at cash and carry and pork shoulders are still on sale at SS or least at joe howe

[jacinthebox]

Having the boys over for a stanfest beer menu meeting.
bacon bombs and smoked bacon wrapped baby sweet peppers. smoked on applewood.

[RubberToe]

Here's that pork shoulder I got.

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Sent from the brew timer.

[mr x]

[dexter]

that looks awesome!

[NASH]

Looks fucking wicked TubberRoe!

Here's the one I did after a 15 hr burn on RIS oak....

[RubberToe]

That looks wicked too. Are these bones of any use for soup stock?

[Keith]

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5 cheese lasagna

[sleepyjamie]

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[dexter]

Beef ribs just s&p

[Keggermeister]

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Rebuilt the BGE last week. Her maiden voyage is a ham bone, chops and taties.


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[RubberToe]

Looks good.

Homemade miso ramen here with left over pork chops.

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Sent from the brew timer.

[Celiacbrew]

Looks good.

Homemade miso ramen here with left over pork chops.



Sent from the brew timer.

What do you do for your miso broth?

Also I got an early Father's Day gift. This is my second shoulder. It was a pinic roast and it stalled for 5 1/2 hours. That was unexpected. I think I will be more aggressive with the smoke next time.

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j

[jacinthebox]

We use the same smoker as u...we also have a 2nd smoker (different style). Works great.

I prefer the blade portion of the shoulder for smoking...personal preference. I smoke for 10 to 12 hrs at 225f....for 2 larger portions or about 16lb of meat

[LeafMan66_67]

Pork looks great!

[Celiacbrew]

We use the same smoker as u...we also have a 2nd smoker (different style). Works great.

I prefer the blade portion of the shoulder for smoking...personal preference. I smoke for 10 to 12 hrs at 225f....for 2 larger portions or about 16lb of meat

My first shoulder was the blade portion. I'm with you, I think I prefer it too.

How do you get your smoker to stay at 225? Mine kept creeping up and I would have spritz my wood chunks or else leave the gas off and check it every 20mins. Also did you bother with trying to seal it up at all?

[jacinthebox]

Didn't seal it up at all...I only use the gas every once in a while if it dips. I add wet wood chunks to my pan...and keep some level of water in the pan...so they smolder and no ignite...it they catch ur temp will go up fast

[jacinthebox]

I get great smoke this way...I only use smoke for the first 4 or 5 hrs...after that I found that it's a waste as I don't seem to get any further smoke infusion

[RubberToe]

What do you do for your miso broth?

This was some no salt added carton of chicken broth on top of sauted garlic, ginger, green onion whites, plus a couple large spoonfulls of white soybean paste, and soy sauce. It was my first time using the paste and it was really good. Next time I'll hold the soy sauce as the soybean paste is salty enough.

[chicanuck]

Smoking today, rack of pork ribs and a whole chicken for dinner along with these tasty little bastards as a warm up. Boneless chicken thighs, rubbed, stuffed with jap havarti and old cheddar, wrapped with maple bacon. Smoking with a 50/50 apple and bourbon soaked oak chips at ~235-240F average.

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[RubberToe]

Those look awesome.

Sent from the brew timer.

[mumblecrunch]

Did my first slow cook of the year today. Pork shoulder that's been in the freezer since December-ish. Sauce was some leftover Memphis rib sauce from the same time period. And grilled asparagus is a beautiful thing. Worked out okay.

[NASH]

Y'all are knocking outta the park, boys. Looks fucking delicious!

[NASH]

PS: Grilled asparagus is epic


Giant cinnamon bun on the salt block...

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