A BBQ thread

[Fast14riot]

Roasted bones and shank steaks early this morning, got up around 5am just to get this broth started before work. Ginger, onion, spices, fish sauce, sugar and salt. Just got home 45 minutes ago and started soaking the rice noodles. House smells great! Looks like hell, but is oh so good!

 

[ogre1911]

Salivating

 

[muleystalker]

Just priced some an hour ago while grabbing stuff for phö later this week, and the cheapest I've found is 9.99/lb. Beef prices are insane here.

Costco was $8.99 lbs yesterday for Prime chuck roast.

 

[Fast14riot]

Realized I forgot a finished pic of my phö.

 

[ogre1911]

That looks good.

This just went on The Douchemobile with some bourbon barrel chunks

 

[ogre1911]

Wasn't concerned with bark on this one so I wrapped at 172 with wagyu tallow and paper. Probed like buttah at the end at 203. See how she comes out after resting

 

[ogre1911]

Money shot

 

[quest450]

Another steak n shrimp nite with a side of chicken wings

 

[ogre1911]

My granddaughter and I noticed the nanners getting about the right shade of black and threw this together.

About 10 minutes out from done

 

[ogre1911]

And done.

 

[Kracken McGraw]

And done.

One of my favorites.

 

[drano38]

All of these posts made me hungry . . . so here's my Sunday meal.
Bone-in rib eye from local butcher shop. Cut a bit over half the meat off for my first meal. Here's the rest on Sunday.
Pellet grill for about 45 minutes, then on the gas grill for a couple minutes per side, to internal temp of about 135F.
Have a jar of Aldi's Smokey BBQ flavored pickles.

 

[ogre1911]

Simple tonight. Brussels with olive oil and a fresh from the garden rosemary mop and pinch or two of brown sugar.

Thighs with same mop, both finished w salt n pepa, taters to finish

 

[buckeye68]

Simple tonight. Brussels with olive oil and a fresh from the garden rosemary mop and pinch or two of brown sugar.

Thighs with same mop, both finished w salt n pepa, taters to finish

You missed your dessert…..

 

[Kracken McGraw]

You missed your dessert…..

That may be butter.

 

[ogre1911]

You missed your dessert…..

Zoom in to the left of the plate and you'll see my Michelin ️ dessert

 

[ogre1911]

Rex, my avatar is getting old (11 yrs old).....and WAS getting fat like his owner and starting to struggle to get up despite the Cosequin.

6 months ago after much research we started cooking his food. Chicken or beef liver & assted organ meat, ground chicken or turkey too Cranberry and blueberry, red n green apple, broccoli, spinach, carrots and sweet potato and finally brown rice. Gently cooked.

These lunkheads eat better than I do but the big Black one is getting around like his 2 yr old Fox Red son now. Best thing I EVER did and my buddy will hopefully be around a bit longer.

It averages out to about the price of Taste of the Wild dog food.

 

[ogre1911]

Brisket starts tomorrow at noon, butt about 11pm with both ready to go noon to 1300 (hopefully) Saturday.

Buns n slaw for those Carolina influenced attendees, Devilish eggs, cornbread, pepper mac salad and pork & green chile beans to accompany.

Burgers were for tonight

The Guinness and Blantons will flow.

 

[Infrequent Shooter]

Rex, my avatar is getting old (11 yrs old).....and WAS getting fat like his owner and starting to struggle to get up despite the Cosequin.

6 months ago after much research we started cooking his food. Chicken or beef liver & assted organ meat, ground chicken or turkey too Cranberry and blueberry, red n green apple, broccoli, spinach, carrots and sweet potato and finally brown rice. Gently cooked.

These lunkheads eat better than I do but the big Black one is getting around like his 2 yr old Fox Red son now. Best thing I EVER did and my buddy will hopefully be around a bit longer.

It averages out to about the price of Taste of the Wild dog food.

great looking and happy pooches.

 

[Fast14riot]

Got some chicken drums and cabbage wedges in the oven currently. Chicken is pretty standard, but the cabbage is awesome! Seared both sides, then sautee some onions and garlic, pile that on the cabbage and deglaze with 1/4C vermouth or white wine or stock, then add 2C heavy cream to come up 1" on the cabbage. Into a 400° oven for 20-30 minutes. Of course, season as you go.

Will try to remember to post pics plated if we don't dig in too soon, lol!