Search results

Now that is some seriously nice color on that bird. Great knife work carving up that breast meat!

I really like what I see, Pat! I could really go for one of those sandwiches right now, with a little extra horseradish sauce.

Looks outstanding, John! I too have never tried Nashville hot chicken before, authentic or inauthentic. Man, that chicken skin must have been amazing all coated in hot sauce.

One of the local butcher shops had bone-in pork chops which had some really nice marbling, so I couldn't resist. Some pictures of the uncooked chops, which were dry brined for about an hour using kosher salt, then seasoned with ancho-coffee rub. The chops were reverse-seared on the...

Hey Bill, I've had my original version Slow 'N Sear for a few months, and I've put enough mileage on it that I'm comfortable saying that it's been a very reliable accessory for my old red SS Performer, giving me good predictable results on my various cooks. I've done only low & slow cooks on...

My contribution to this thread might be a little strange, but here it goes... Being the father of a young kid, I had a surplus of baby wipes after my wife and I got our daughter toilet-trained. I put the baby wipes to good use by putting a wipes dispenser on the bottom shelf of my Performer...

I'm on vacation this week so I don't plan on having many photos of cooks to post. With that said, here is my single-photo contribution to the holiday week. I smoked three racks of baby backs last week, reheated them today, and brought them on my family's trip to the beach. Now this is living!

Wow Tony. New laptop and SRF prime rib?! That is like...the Father's Day of Father's Days! Glad to hear you had an enjoyable day and that your family took good care of you.

I got my hands on some bone-in pork chops which had some really nice streaks of marbling throughout the meat. I got a little ambitious with the presentation and decided to french the chops (don't worry about all that delicious rib meat I stripped off the bones going to waste...they went...

Enrico, if this is what you call being monotonous, then please pass me an extra large plate of monotony! Spares and steak look terrific as always.

Extraordinary results from all your hard work, Kemper! You've got a lot to be proud of.

I'd call that a very successful maiden voyage, JR. Bird looks terrific!

Impressive craftsmanship, Robert! Fantastic color on the baby backs - those must have been a joy to eat.

Great looking food, Rich. More importantly, I hope your dog gets well soon. Seeing dogs in pain is pretty much the saddest thing ever :(.

That's a beauty of a cook, Jeff. After a long physically active day, gotta replenish those sore muscle fibers with some serious protein, and that plate definitely fits the bill!

Sometimes I like to go back to a "less is more" approach to enjoy BBQ meats in all their simplicity. Today was one of those days. The flavors of the beef ribs and pork butt consisted of only a slathering of hot sauce, salt & pepper, and hickory smoke. During the cook, I focused most of my...

Bob, everything in your post looks absolutely fantastic! When just your trimmings look like that, your mastery of the bacon arts & sciences is obvious.

Good heavens, Bob, talk about a terrific gift! When it comes of aftermarket attachments for kettles, that is the accessory of all accessories, and my wallet curses you for informing me of its existence :cool:. Outstanding results breaking it in with those tasty looking tri tips!

Cliff, that burger looks obnoxiously good. When I first saw that cutaway photo with all the cheese and sauce oozing everywhere, I almost spit out my coffee (and I wasn't even drinking any :D!). Phenomenal post.

Ah yes...the Banh Mi...it has always been a favorite of mine. Seeing as most of the Vietnamese sandwiches I typically enjoy are usually stuffed with mystery meat of indeterminate origin, I would definitely feel better about eating one of yours, Pat! Good stuff!