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[Bar-B-Lew]

Let's get some activity on this forum this weekend.  Post whatever you are cooking even if its hot dogs.  Expect a Memphis Elite full of sausage to show up . Gonna smoke them at 250° for about an hour then vac seal so I have them to eat throughout the Winter.

[yorkdude]

Some ground elk jerky will be on the vertical. Photos to follow.

[hughver]

First cook since I returned from boating in the Northwest. Smoked several pounds of raw andouille sausage for a big pot of red beans and rice. Smoked at 150° for two hours, they turned out great. 

[Bar-B-Lew]

Those dogs looked good.

[yorkdude]

I love Boarshead, every now and then they will set up in front of Dillons and they have a lot of the hot dogs and sausage varieties. The knockwurst is really good also. Steamed bun, onions and mustard, YEP!

[Bar-B-Lew]

Threw a lot on the Memphis and MAK today.  Most of it vac sealed for eating this Winter.

Bought 3 growlers of the limited run of Yuengling Hershey's Chocolate Porter.


Had about 10# of different sausages in the freezer that I decided to thaw out and smoke at 250° for about an hour - Hot Italian, Sweet Italian, Polish, Caribbean Jerk, and Irish O'Garlic.


Bought some vidalia onion burgers from the local market as part of a $100 meat package a few weeks back and bought some discounted must sell now Prime ribeyes and NY strips steaks at Sam's yesterday.  The jalapeno garlic rub was great on the steak.  Those are jalapeno cheddar pierogies a buddy brought over that I made in the air fryer.











Also, made 3 racks of ribs.

[MikeMcQ]

And all I did was a wimpy packer brisket!

But I do low&slows any season any weather. Whenever the garage freezer says heh, you need xyz. Even though our winters relatively aren't severe, I do remember putting a couple butts on for an overnighter 17f!

[jdmessner]

Not as pretty as the previous posts, but it is dinner! Cauliflower and Pork chops with a little ranch dressing just added for the last 1/2 hour.

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[BigDave83]

No pictures and no pellet usage, did a 9 pound butt in the cookshack electric, shredded it and took it to the GF's nieces birthday party and got to grill burgers and dogs once there.

[MaytagMan]

I tried my hand at pork belly burnt ends - delicious!   Posted pics over in the pork section, but here was the end result...

[Hank D Thoreau]

Chicken legs and thighs for me. My wife and I like dark meat chicken well done. I cooked them to about 205 and they came out nice and juicy.

That is actually higher than I usually go. I try to stop at about 185 but I was distracted doing a left handed conversion on a four string box guitar I just got.

I would desiccate white meat if I took the temperature anywhere near that high, but the thighs and legs turned out great.

I have two large packages. I completely filled the grill on my Daniel Boone.

My mid week cook was a tritip and lamb chops. I even made my wife a smoked tritip omelet.

I think last weekend was ribeye steaks. We got a great deal on really tasty steaks.

I cook in mass and eat it over the next couple of days. As I mentioned before, I BBQ most of the food we eat, except the daily omelets and breakfast burritos I make for my wife.

I had to buy a new microwave oven on Friday. Our front panel switches were starting to fail. I need the microwave to reheat the food that I smoke.

So smoker and microwave are my two most important cooking appliances.

[glitchy]

Saturday, I cooked some bacon wrapped turkey breast fillets on the CampChef. Unfortunately, the girls were getting hangry, so I forgot to take pics. Yesterday, I did some sous vide and seared pork chops and cooked reverse seared a tri-tip, but it wasn't over pellet fire. I'm splitting my cooks between the CampChef and the Summit Charcoal depending on what it is and how much time I have to setup the charcoal grill. If it needs searing, it's on the Summit though.

The chops were the first time I’ve tried them Sous Vide. I was very disappointed in how dry they were cooked 75 mins at 155 (I grew up on well done pork, so any pink is a hard mental hurdle)

[SJeP]

Smoked 10 pounds of thick-sliced bacon. Spread it amongst the family and freeze the rest to nuke for breakfast.

Sent from my SM-G973U using Tapatalk

[yorkdude]

Both that tritip and the strips cooked by BBL  look fantastic.
Both cooked perfectly

[Bar-B-Lew]

Anyone have plans for cooks this weekend?  I know the weather has been pretty bad across the country with fires, snowstorms, heavy rain, etc.