What's cookin' boys?

[Creature Meadow]

Venison smash burger was on the menu.

Venison I ground 80/20, patties made about 1/2" thick and placed on griddle on grill. Once done added bacon and cheese, topped with another burger bacon and cheese then let them melt.

Toasted bun and ready to eat.

 

[johnjk]

Did a couple slabs of ribs while I was cutting parts to build new shelves in the pantry.

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[johnjk]

Smoked some pork belly for BBQ burnt ends.

Made up rub, applied and let sit for couple hours, cooked low heat for bout 4 hours with lump coals added some hickory chunks cut from one of my trees and smoked for another hour.

Temp at 160f, brought in cut in to chunks, added brown sugar, BBQ sauce and honey to make them sticky. Placed in pan and covered 2 more hours on grill.

Not bad but would not want often as a meal more to me like a appetizer, sweet and sticky.

I got a half a belly in the freezer. I may have to thaw it out for this weekend after seeing this


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[Creature Meadow]

I got a half a belly in the freezer. I may have to thaw it out for this weekend after seeing this


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It was my second attempt first time cut into cubes prior to smoking did not turn out well. They dried out but this time left whole then cubed as you can see, very pleased.

All you cook looks awesome keep the pics and ideas coming.

Love to grill out.

 

[RCW]

Jeepers John, I feel like a rookie after seeing some of your stuff on the smoker. Those ribs look fantastic.

You’re a real artist!

We’ve got some great cooks here on OTT!!!


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[johnjk]

Jeepers John, I feel like a rookie after seeing some of your stuff on the smoker. Those ribs look fantastic.

You’re a real artist!

We’ve got some great cooks here on OTT!!!


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Thanks RCW. BBQ is one of the things that really taught me patience and to experiment more with food. For this batch of ribs, I usually do a couple hours mid cook where they are set meat side down in a foil boat with brown sugar, honey, butter and apple juice. I was out of apple juice so used a local Session IPA. Man did that come out good. Not overly sweet and very tender and juicy.

I have a goat hind quarter I'm looking to smoke this weekend. Stay tuned for more pictures.

I agree, we have some great cooks here on OTT and every time I hit this thread, I leave hungry

 

[Daren Todd]

This project started last night. Hit some country ribs with some Butt Rubb. Then this morning I fired up the smoker. Smoked the ribs for 4 hours. Now I'm finishing them off in the oven

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[Daren Todd]

Pulled beef today. Just pulled if off the smoker. Poured a balsamic marinade on it. Marinade is balsamic vinegar, brown sugar, beef stock, soy sauce, crushed garlic, salt and pepper.

Now it's got another 4 hours in the oven at 275 to finish.

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[bearbait]

Brunch on the new grill, one moose burger pre cheese, a couple eggs and bacon. Just about ready for a nap now.

 

[John T]

10lb. Boston Butt on the wood smoker.

Came out great.

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[RCW]

I’m late... love the bacon and John T’s smoking....

Here’s my wife’s request for Mother’s Day dinner. We did not to go to my mother’s due to COVID.

Chicken Parmigiana, bucatini, sautéed broccoli, mushrooms, salad, garlic knots, etc.

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[skeets]

OH MY Anybody that came away from that table setting hungry,, well it would have been their own fault !

 

[Magicman]

Scatter um out on da grill and get a bit of sear. Pile um up over indirect heat and slid da smokin tray over da fire. Airplane chickin.....Nuttin but wangs.

 

[RCW]

Arancini with cheese, and baked eggs over a fresh tomato sauce with Romano, fontina, and mozzarella topping.

Beef short ribs for a side.

I’ve wanted to make arancini for a while. They were perfect in my book.

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[bird dogger]

Do you guys by chance run a B&B? Better yet...A B&B with lunch and supper? I could hit the road shortly!!

David

 

[sheepfarmer]

There's several of us you could pick up on your way past!

 

[RCW]

David, it’s funny you and sheepfarmer mention that......
We don’t have a B&B. But I was a restaurant “cook” for a long while, including catering. Never considered myself a chef. My wife is an awesome pastry baker - all self-taught.
We both have 30+ years of retirement eligible employment, and have considered a side business to provide lunches to employers, personally delivered to their front door.....[emoji41]
PS.... I was a health inspector for quite a while too, so I understand there are certifications to do that activity. [emoji851][emoji3166]


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[Daren Todd]

Beef brisket is going on the smoker in a couple hours. Baked beans and a ranch pasta salad to go with it.

Got the kids and grandkiddos coming over for dinner tonight

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[RCW]

This was Sunday dinner fare.

Bone-in turkey breast I split and slowly roasted on the grill with garlic and a darned good Cajun seasoning I found.

After seeing some others’ cuisine, I might need to get a smoker....[emoji41]

Usual suspects beyond the turkey.

The grill “foiled” potatoes were a problem...the foil ripped and my accommodation didn’t get them as browned as usual. EVOO, onions, garlic, and some good old fashioned smoked bacon along with S&P.

I’ve had a craving for sautéed mushrooms lately.....

We’re not anywhere close to local produce yet, so we make due.

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[Fordtech86]

This was Sunday dinner fare.

Bone-in turkey breast I split and slowly roasted on the grill with garlic and a darned good Cajun seasoning I found.

After seeing some others’ cuisine, I might need to get a smoker....[emoji41]

Usual suspects beyond the turkey.

The grill “foiled” potatoes were a problem...the foil ripped and my accommodation didn’t get them as browned as usual. EVOO, onions, garlic, and some good old fashioned smoked bacon along with S&P.

I’ve had a craving for sautéed mushrooms lately.....

We’re not anywhere close to local produce yet, so we make due.

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What cajun seasoning you use? And do y’all get morel mushrooms over in your area? I don’t eat mushrooms but grew up mushroom hunting in Illinois.