Jerome D.
TVWBB All-Star
I have been remiss in posting photos of stuff I've cooked the past few weeks, and even more delinquent in praising all the photos of great cooks I've seen from fellow forum members. In the interest of catching up, here are some pictures...
Tri-tip seasoned with a 50/50 mix of Dizzy Pig's "Cow Lick" and "Red Eye Express" rubs. Reverse-seared on the Performer using Wicked Good Lump Charcoal and a couple chunks of hickory.
Many of my tri-tip cooks have been inconsistent in terms of meat quality, ranging from outstanding to barely edible. Luckily, this one came out good.
Spatchcocked cornish hens, seasoned with Dizzy Pig "Swamp Venom", cooked at high heat around 350°F using only lump charcoal and no smoke wood.
The skin came out nice and crispy on the hens, so no complaints here.
Finally, some pork chops from a local farm in a neighboring town, fresh cut today. Seasoned with some homemade rub leftover from a previous cook.
Reverse-seared using lump charcoal and beechnut wood. Stopped cooking at internal temp of 150°F.
These were some of the best quality chops I've had in a while, so I tip my hat to the farmer who raised this pig.
Tri-tip seasoned with a 50/50 mix of Dizzy Pig's "Cow Lick" and "Red Eye Express" rubs. Reverse-seared on the Performer using Wicked Good Lump Charcoal and a couple chunks of hickory.
Many of my tri-tip cooks have been inconsistent in terms of meat quality, ranging from outstanding to barely edible. Luckily, this one came out good.
Spatchcocked cornish hens, seasoned with Dizzy Pig "Swamp Venom", cooked at high heat around 350°F using only lump charcoal and no smoke wood.
The skin came out nice and crispy on the hens, so no complaints here.
Finally, some pork chops from a local farm in a neighboring town, fresh cut today. Seasoned with some homemade rub leftover from a previous cook.
Reverse-seared using lump charcoal and beechnut wood. Stopped cooking at internal temp of 150°F.
These were some of the best quality chops I've had in a while, so I tip my hat to the farmer who raised this pig.
