Show us what you're cooking...

[ken g]

Baby backs with Memphis Dust rub. Can't miss Last Meal Ribs from Meathead.

 

[chadinsc]

the color on the ribs above are beautiful. you did good. im making 20lbs of 70/30 deer/bacon ends snack sticks. cooking now

 

[FastEddie]

Ok, so I did not use my RT or any pit for that matter, but it is considered cooking.....I think. Cooling my Belgian Saison wort from my 5 gallon brew this morning. Wort taking much too long to cool, should still be good to go in about 4-5 weeks though.

Homebrew goes perfect with smoked foods. It actually goes perfect with anything .
I have a lager up next.
I've spritzed my BBQ with my ales and porter. Awesome touch to the final product.

 

[cookingjnj]

I've spritzed my BBQ with my ales and porter. Awesome touch to the final product.

That is definitely on the list to do!

I do not have a good way to temp control a lager at this point. Good luck with yours, I am sure it will come out fantastic.

 

[BretM]

Chuck roast with some onions and pepperoncinis from yesterday after slicing

 

[C. Keeper]

Chuck roast with some onions and pepperoncinis from yesterday after slicing

View attachment 9543

Sure looks good to me.

 

[Treborwd22]

Tonight's Dinner... Cajun Hurricane Grilled Salmon, homemade mashed potatoes, and veggie skewers.

 

[C. Keeper]

Nice

 

[Pops]

Chuck roast with some onions and pepperoncinis from yesterday after slicing

View attachment 9543

OMG this looks delicious! recipe?

 

[chadinsc]

smoke a bunch of random chunks of pork from several wild pigs. smoked at 225 with pit boss competition pellets. turned out good.

 

[mooncusser2k]

I haven't posted pictures in a while, so here are a couple recent cooks. Nothing special, but each came out really nice. First cook is a chuck roast and a Boston butt (so tasty). Followed a couple days later by a spatchcocked chicken (forgot the finished pic).

 

[ghuns]

Just some pork chops on the Bullseye...

 

[C. Keeper]

Lookin' good!

 

[BretM]

OMG this looks delicious! recipe?

https://heygrillhey.com/smoked-mississippi-pot-roast/

My roast didn't have a whole lot of marbling, so it was better to slice than shred.

 

[C. Keeper]

https://heygrillhey.com/smoked-mississippi-pot-roast/

My roast didn't have a whole lot of marbling, so it was better to slice than shred.

Thank you!

 

[Roaniecowpony]

15lbs of pork butt on the Bull tonight. I started it at almost 10 pm. That should work out to a mid morning pull.

5:30 am, after a good night's rest, I let the dog out and checked on the RT 700 temp chart, then checked on the butts and decided to wire them up. The chart was steady all thru the night at 225F. This is why we buy pellet grills...set it and forget it...go to sleep and wake to this. And this is why my big ol offset is setting in the corner rusting away.

 

[sdynak]

Just some Berkshire St. Luis Ribs again..

 

[Pops]

Just some Berkshire St. Luis Ribs again.


View attachment 9607View attachment 9608View attachment 9609View attachment 9610

OK, as a newby, is Berkshire the pork? these look incredible, post the recipe!!!

 

[sdynak]

OK, as a newby, is Berkshire the pork? these look incredible, post the recipe!!!

Yes.. this is from Wild Fork. They carry a few Berkshire pork items. Had these a few times now and they don't disappoint. The thick bone in chops are amazing.. a must try if you can find them in stock. Been over a week now they have been out.

Here is what I did this time:

• Used Casanova Competition Rub from RecTeC
• Put on smoke @ 8AM meat side up
• Flipped after about an hour
• Turned to 225 about 10ish (so smoked for @ 2 hrs)
• Flipped again ~2hrs
• Flipped again ~2hrs
• Sauced both sides around 330PM with G Hughes Sweet & Spicy (no sugar)
• Pulled at 420 PM
• Delicious.. fall of the bone juicy, tender and good texture
• Complimented the wife dearly/multiple times during eat time on the semi-home-made cole slaw she made to balance things out on the cooking front (lesson learned here from folks way smarter than me)
• Retired to the chair with pups in lap for evening with a happy tummy
• Look on Wild Fork to stock up again

 

[Pops]

Yes.. this is from Wild Fork. They carry a few Berkshire pork items. Had these a few times now and they don't disappoint. The thick bone in chops are amazing.. a must try if you can find them in stock. Been over a week now they have been out.

Here is what I did this time:

• Used Casanova Competition Rub from RecTeC
• Put on smoke @ 8AM meat side up
• Flipped after about an hour
• Turned to 225 about 10ish (so smoked for @ 2 hrs)
• Flipped again ~2hrs
• Flipped again ~2hrs
• Sauced both sides around 330PM with G Hughes Sweet & Spicy (no sugar)
• Pulled at 420 PM
• Delicious.. fall of the bone juicy, tender and good texture
• Complimented the wife dearly/multiple times during eat time on the semi-home-made cole slaw she made to balance things out on the cooking front (lesson learned here from folks way smarter than me)
• Retired to the chair with pups in lap for evening with a happy tummy
• Look on Wild Fork to stock up again

Thanks and good info and great info and great advice. Now that my grilling is much better, the wife cooks the sides and I love them all!!!!
Cooking some burgers and chicken breast this weekend. Not sure about next weekend, but thinking about ribs.....
FYI I did find a local butcher, an Artisan meat shop which means I paid $14.00 for a chicken!!! But it is nice to have a local butcher for special occasions. As a small business owner, I always prefer local

Thanks for the recipe!