The Official What's Cooking Thread [Food Porn]

[mr x]

Yeah, I've read that one too. This article got me onto this method first. I gotta say, after doing it like this, I can't see me going back to the old method of cooking the whole turkey in one piece, unless it's spatchcocked.

http://www.telegraph.co.uk/topics/chris ... stmas.html" onclick="window.open(this.href);return false;

[LeafMan66_67]

Funny, never really considered spatchcocking a turkey - I would still think you may have a leg problem.

[Jimmy]

Cheap T-Bone from Sobeys with some grilled sweet potatoes.

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[LeafMan66_67]

Looks good Jimmy! I do the grilled sweet potatoes with a bit of olive oil and BBQ rub. My young fella has had them like that since he's been 3 or 4.

[canuck]

Grilled Chateaubriand, twice baked potatoes, and broccoli.

[mr x]

[LeafMan66_67]

Nice!

[HPhunter]

goddamn that looks yummy as fuck!

[Jimmy]

Tossed a few burgers on the grill

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[TimG]

Pork loins don't have all the luscious collagen and end up a bit dry. I prepare loins with a Cajun rub, smoke to 145 F internal so they are still a bit pink inside, usually around 3 hours. Refrigerate overnight then shave them on the slicer for sandwiches, it's good stuff!

Doing this today! 225F a good target smoker temp I'm assuming (who am I kidding.. my shitty smoker ends up with a temp jumping all over the place )

[LeafMan66_67]

Pork loins don't have all the luscious collagen and end up a bit dry. I prepare loins with a Cajun rub, smoke to 145 F internal so they are still a bit pink inside, usually around 3 hours. Refrigerate overnight then shave them on the slicer for sandwiches, it's good stuff!

Doing this today! 225F a good target smoker temp I'm assuming (who am I kidding.. my shitty smoker ends up with a temp jumping all over the place )

It's one of my favourite ways for pork loin - we slice it paper thin once cooled for sandwiches!

[TimG]

Going well, nice warm day with some flurries for Q'ing!

[TimG]

Done!

[jeffsmith]

Thai curry simmering on the stove. Rice noodles, fresh lime juice and cilantro, and bok choy will finish it off.

[LeafMan66_67]

Lookin' great guys!

[Woody]

While having a Russian Imperial Stout tonight I made a chicken stir fry. I know an odd choice but the two worked together. I was going to go for something citrusy like an IPA but opted for the RIS. My Chicken Stir Fry was made using a chinese broccoli, bean sprouts, green/red/yellow peppers, mushrooms, baby corn, water chestnuts and onions. I made the sauce from scratch. It' was tasty!!...

[NASH]

Everything's looking fucking wicked, guys! Keep on grillin'!!!


2 1/2 lb ribeye...

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And a wee 12 oz'er...

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[canuck]

Jesus christ that Ribeye looks good!!!

[Woody]

I second that! The Ribeye looks amazing...

[LeafMan66_67]

Great ribeye!

[mr x]

All looking good.

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[NASH]

Pork.Butter.

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[LeafMan66_67]

EXCELLENT Ribs!

[Tony L]

Oh man, you the man, Nash.

[canuck]

^ No kidding, Tony! ALL of his food looks amazing!!

Nash, I assume you smoked these, correct? What rub/seasoning did you put on them?