What are you cooking - March

  • Some great BBQ food is being produced by members, let's see what you can do in March.

    One post per cook, 3 pics max.

    Big Green Egg - Asmoke Pellet Grill - Weber Kettle - Maximus Pizza Oven - Dragon Hibachi - Ziggy Portable - baby kamado - Grillz 2 burner - Cobb BBQ - Converted Gas Bottle Spit - Charbroil Grill2go - Anova sous vide - Digi Q controller - plus Tip Top Temp - Smokeware cap - Grill Grates

  • Gumb

    Approved the thread.
  • Is that half a cabbage behind the drumsticks? Is it cooking over direct or indirect heat?

    Half a wombok or chinese cabbage. Direct in this case but that's not necessary.

    I sprinkle salt, pepper, whatever spuces or rub seems nice at the time. Usually something with some kick.

    Then lots of olive oil, and let that soak in for a while. Can massage it in also.

    Start it on its back, then finish it cut side down. I usually try to get a bit of char on it at that point. If you don't like it to crunchy, slice into the heart a bit to expose it more, but I like the undercooked bits so I don't bother.

  • 12 hr pulled pork, in the primo- banksia for smoke.

    Never enough BBQ

    Primo XL, Imperial Kamado, Pro Smoke Offest, Pot belly stove, Flaming coals Spit , Jumbuck 'Rondo' Med spit, Webber Kettles, Small SS battery spit , 5 Burner beefmaster, gasmate portable bbq,

  • Back here in West Virginia and parts of Ohio & Pennsylvania they have a place called Biscuit World. They have some really good Monster Breakfast Sandwiches. My favorite is the Thundering Herd. A close 2nd is the Duke. This is my homage to the Thundering Herd!

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • Picked up a free Weber, her lid is pretty beat up and was filthy when I got her but after a thorough clean still cooked a leg of lamb to perfection. Not bad for a 23 year old DD!

    weber performer, weber compact with gas conversion, napoleon rodeo, pro q 20", PBC, ziggy portable, ozpig with rotisserie, pro smoke offset, pit boss mini kamado, asmoke portable, master built 560.

  • 100% OO, about 55% hydration. Memphis Pro @ 550° for 7 minutes, 5 minutes @ 450° and 2 minutes on off! Hot Sausage, Salami does not belong on Pizza and black olives! Live and learn!

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • I made Japanese style Chinese fried noodles the other day.

    I have sprinkled some Katsuo-bushi / dried bonito and Áó-nórí / green sea vegetable.

    Yukkie’s Bar is an imaginative bar.

  • Last time I made one, I hard boiled the egg, a no no for a true Scotch Egg. This time, sous vide at 190 for 8 minutes. Whites prefect, yoke a little hard for what I think a Scotch Egg yoke should be. And on a side note, to much work, give me 2 over easy eggs over a biscuit with sausage gravy. Half the time, twice as good!

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • Brined a whole chook earlier in the week using Captain Cook's brine recipe.

    Decided to give smoking it a go on the Masterbuilt portable.

    Had picked up some oak & some Cherry chunks from bunnings a few days prior.

    Interestingly when I got home with these wood chunks I was surprised see they both originate from China.....Samba & Matador brands....... suppose I should not be surprised though!

    Anyhows I went with some cherry for the chook and gave it around 30/40 minutes of smoke then cranked it up to180cish until it reached around 78c in thigh region.

    Bloody impressed with the result, the chicken had a really nice smoky flavour to it. :yum) :yum) :yum)

    Z Grill MINI.....Aldi Gasser.......Thermoworks Smoke...., Masterbuilt portable Charcoal Grill.

  • You just don't see these prices around here much anymore. So when I do, I have a friend who just loves BBQ Pork Butt. So when I can make someone happy for $8, I am gonna try and do it! A coat of molasses, brown sugar, & S n P! What floored me, was checking local per pound prices. We have 3 BBQ places in Mayberry...Shawn's & Uncle Elders is charging $22/lb., & Burnt Ends is Charging $18/lb. That just shocked me! I was real pleased with the Bark & Color!




    "‘One who puts on his armor should not boast like one who takes it off.’”

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