Show us what you're cooking...

[Mike]

Did a brisket over the weekend. Here it is about to go on the Rec Tec Bull.

Many hours later...

 

[cutplug]

Almost looks like it had some cure on it its so pink. I take it that's just the point.
Nice smoke ring good eating for Easter.
How come your horns look funny!!!

 

[Buckeye smoker]

Lookn good @Mike

 

[Buckeye smoker]

How come your horns look funny!!!

I have to admit, it looks like horns out and up, would give a person more shelf space.

 

[Roaniecowpony]

1 minute Guiness beer dough pizza Sunday.

 

[Roaniecowpony]

My recipe for the dough makes 3 pizzas, so I took the remaining dough and added some fresh grated parm into the dough and made bread. I missed the max rise when I took the dog for a walk and it had deflated some. But it still made a nice soft bread. Lots of Guiness flavor

 

[Roaniecowpony]

4 puppies sleeping comfortably, about to rise. CHA-BA-TA

 

[Bmoredunks]

A couple of turkey tenderloins on the Stampede now.

 

[Mike]

Did a 7 pound turkey breast last night. This is the ONLY way to do turkeys in my opinion.

 

[Buckeye smoker]

I agree Mike !

 

[MN LakeBum]

I did my second batch of ribs yesterday and they were fall off the bone tender. I also did a Boston Butt yesterday that turned out amazing.

 

[ccmjr77]

Full Brisket. Point became burnt ends. I keep forgetting to take pics after the cook. Too anxious to get eating I guess.

 

[Maroon87]

Beef ribs for Memorial Day. Hope you had a great weekend!

 

[Uncle BoBo]

Since this is a forum about grilling, figured having a thread to show of what we are or about to be cooking is in order.

For this labor day weekend, I'll be doing a reverse sear on these four ribeye steaks using my Rec Tec Bull pellet grill this Saturday.

View attachment 67


I'm still thinking about doing a brisket, maybe on Monday using the method @Xicanoink pointed out in his introduction thread.

I had a lot of fun from bacon to burnt ends
Eating good

 

[Uncle BoBo]

I had a lot of fun from bacon to burnt ends
Eating good

 

[TexasManInCajunLand]

I gotta brisket on right now that I just wrapped. The plan is to do some burnt ends using the Meat Mitch Whomp! sauce. I really like this sauce. It has a that good sweet heat with a good bite on the heat.

Here’s a few pics that I’ve taken to use on my impressions thread that I’m preparing for.

The first one is the before pic at 5:30am, second is after 2 hours on LO setting, and third is prior to wrap.

 

[Mastertech59]

I gotta brisket on right now that I just wrapped. The plan is to do some burnt ends using the Meat Mitch Whomp! sauce. I really like this sauce. It has a that good sweet heat with a good bite on the heat.

Here’s a few pics that I’ve taken to use on my impressions thread that I’m preparing for.

The first one is the before pic at 5:30am, second is after 2 hours on LO setting, and third is prior to wrap.

Looks great

 

[TexasManInCajunLand]

Looks great

Thank you, sir! ? I’m liking what I’m seeing so far.

 

[Infantryman]

No primal cuts of meat this weekend, just the workhorse of outdoor griiling......2, 3.5lb whole chickens cut up. 425°F for 45mins = done.

 

[markyadrian]

Made some amazing wings yesterday on my RT-340! This is my second time making them and I am addicted! Seasoned them with SPG (Salt, Pepper, Garlic Powder) and some chipotle pepper powder, then tossed in Frank's Wing sauce. Came out incredible!