What did you cook today?

Post by **Niceguy** » Tue Oct 24, 2023 4:00 pm

KYgundude wrote:.......cause this is where it's at

I'll have to order his seasoning and try that next time. Looks good also!

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Post by **KYgundude** » Sat Oct 28, 2023 8:15 pm

I am working my ass off this weekend to get this test coded so I asked the wife to cook. Gave her a pound of ground Brisket/Short Rib to work with. Smothered Beef Burgers on Arugula with roasted root vegetables. She can cook! Was freakin' awesome!

Post by **irishrob** » Sat Oct 28, 2023 9:22 pm

No pics but 8 quarts of navy bean soup & cornbread.

Post by **Niceguy** » Sun Oct 29, 2023 6:08 pm

Another pork shoulder turned out amazing!

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Post by **KYgundude** » Sun Oct 29, 2023 7:42 pm

Nice bark on that. What did you use for a binder? Mustard?

Post by **Niceguy** » Sun Oct 29, 2023 8:15 pm

KYgundude wrote:Nice bark on that. What did you use for a binder? Mustard?

No binder, just Smoking Dads BBQ rub on it after washing and patting it dry. It turned out nice. I didn't think to cross hatch cut it until it was rubbed, and my hands were washed as I was sitting it in the fridge and I was too lazy to do it and rerub it...haha

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Post by **nemo** » Sun Oct 29, 2023 8:41 pm

I've talked to a couple of competition cookers and most don't use binders at all. The theory is it takes longer to render out and blocks smoke flavouring from penetrating.

Post by **KYgundude** » Sun Oct 29, 2023 9:10 pm

nemo wrote: ↑
Sun Oct 29, 2023 8:41 pm
I've talked to a couple of competition cookers and most don't use binders at all. The theory is it takes longer to render out and blocks smoke flavouring from penetrating.

I only do a mustard binder on pork butt. It makes an awesome bark for pulled pork. I use nothing but sea salt on ribs and on beef I use beef tallow.

Post by **Niceguy** » Sun Nov 12, 2023 6:30 pm

Total experimental seat of the pants cook with a pork loin and it turned out pretty damn good. I'll make a couple small changes next time I think. I started at 250° until an internal temp of 140° while whole and then shot the temp up to 400° while I let it rest for 30min and then cut into fat sandwich size pieces and threw them back on. I forgot to open the heat deflectors so I made a bad call and left them on a little too long. They were just a little bit too dry. Not shitty, just not as juicy as they were when I was cutting them. Not forgetting to open the heat deflectors and only hitting them a minute or so per side at a higher temp would make them perfect I think.

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Post by **irishrob** » Mon Nov 13, 2023 6:23 pm

Deer liver & onions. Good stuff.
Dogs got what was left of the heart.

Post by **Marcus** » Mon Nov 13, 2023 8:35 pm

irishrob wrote:Deer liver & onions. Good stuff.
Dogs got what was left of the heart.

That sounds awesome.

I usually eat the heart too, but there wasn't much left of this one.

Post by **KYgundude** » Mon Nov 13, 2023 10:37 pm

Oh man. All the yummy venison pics coming.

Post by **KYgundude** » Sun Nov 19, 2023 12:14 pm

Gettin' my sear on with the last 1 bone prime rib in my freezer for dinner last night. Vacuum seal date was 12/22/22. Time for the prime rib sales

Post by **Next** » Sun Nov 19, 2023 1:20 pm

Venison YUM!!!!

Post by **Marcus** » Sun Nov 19, 2023 1:52 pm

Next wrote:Venison YUM!!!!

IMG_9249.jpeg

We got two pots going right now. One simmering and I'm trying warm water maceration on one.

Post by **Niceguy** » Sun Nov 19, 2023 5:30 pm

Before and after leg quarters... Absolutely fucking AMAZING!!!

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Post by **irishrob** » Mon Nov 20, 2023 4:48 pm

Venison round steak with milk gravy, green beans.

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Post by **irishrob** » Wed Nov 22, 2023 2:24 pm

Picked up this thermpro set for the grill at Costco along with an 18 lb turkey for the smoker. Butterball fresh turkeys for $.99 lb. Instant read thermometer, receiver, transmitter & 2 probes to monitor meat temps while cooking. Great for smoker,grill or oven. Reduced to $29.99. Cat not included.

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Post by **irishrob** » Thu Nov 23, 2023 8:34 am

18 lb spatchcock turkey on the smoker.

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Post by **nemo** » Thu Nov 23, 2023 9:03 am

irishrob wrote: ↑
Wed Nov 22, 2023 2:24 pm
Picked up this thermpro set for the grill at Costco along with an 18 lb turkey for the smoker. Butterball fresh turkeys for $.99 lb. Instant read thermometer, receiver, transmitter & 2 probes to monitor meat temps while cooking. Great for smoker,grill or oven. Reduced to $29.99. Cat not included.
IMG_5490.jpeg

I have the instant read thermometer - LOVE IT!

Post by **irishrob** » Thu Nov 23, 2023 11:14 am

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3 1/2 hrs & it’s done. Spatchcock sure speeds it along.

Post by **irishrob** » Fri Nov 24, 2023 5:07 pm

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http://www.youtube.com/user/ssracer02 · Post by **ssracer** » Sat Nov 25, 2023 8:36 pm

We’ve had enough turkey…tonight was smash burgers

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Post by **irishrob** » Sun Nov 26, 2023 5:48 am

ssracer wrote: ↑
Sat Nov 25, 2023 8:36 pm
We’ve had enough turkey…tonight was smash burgers

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I want a griddle.

Post by **KYgundude** » Sun Nov 26, 2023 12:16 pm

Cold weather = Cold Smoking. Cheddar Gruyere, Colby Jack. and Mozz. Another skill the Kamado grill excels at. I'll be waiting for your text message Johnny. :llama:

Kentucky Armory Club

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