Epic food porn

Tonkaman

Well-Known Member
Location
Taylorsville
I cooked up 18 pounds of brisket covered in Saskatchewan beef rub. Also 5 pounds of pork belly cooked in yardbird rub, brown sugar, honey, butter, and franks hot sauce. Then caramelized with an Apple jelly glaze.

Of coarse I forgot to get photos before it all got devoured ha ha. Here are some before photos atleast.

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frieed

Jeepless in Draper
Supporting Member
Location
Draper, UT
pie iron calzones on the pellet grill. I'll do it over charcoal next time. wasn't quite hot enough and took a good while

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and this is the best crust I've found so far. The family style is a rectangular sheet and 1 made both of the calzones above.
We get it at Smith's in Draper. Far better than Pilsbury

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Evolved

Less-Known Member
pie iron calzones on the pellet grill. I'll do it over charcoal next time. wasn't quite hot enough and took a good while

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View attachment 134351

and this is the best crust I've found so far. The family style is a rectangular sheet and 1 made both of the calzones above.
We get it at Smith's in Draper. Far better than Pilsbury

View attachment 134352
While at the grocery store yesterday I stumbled across the dough @frieed posted about a while back. Grabbed two packages and some pizza sauce thinking this could be an easy dinner. At the time I didn’t remember he did them with pie irons. Anyway, made calzones on the pizza stone in oven. For anyone looking for a quick family dinner this is an easy and quick option. Two recommendations; first, use the same amount of cheese you would if you worked at Little Skeezers and double it. Second, save some sauce to dip your calzone in once cooked. Other than that, easy quick (and fun) dinner for a family with kids that will get a kick out of making their own dinner.
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kmboren

Well-Known Member
Location
Southern Utah
So I recently was given a chest smoker that uses propane. Tried it out today for the first time. Smoked a rack of ribs and A pork loin roast. Cut each item in half and used all 4 racks. I have a BBQ rub that I use on all meats. Rubbed it down with that and smoked it at 2-225 for 3¹/² hours. Used hickory with a kiss of mesquite chips. Turned out awesome. For my First smoke it turned out Amazing.

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UNSTUCK

But stuck more often.
Some porn is so bad you just can't look at it. That happened to me last night.

We wrapped up some peppers inside thin cut steak. Held it all together with toothpicks. Had it all seasoned up and ready to go. Went out to warm up the BBQ on to find out no gas. Grabbed the second bottle. Removed the first, which still felt like it some in it. Sure enough, no gas with the second. Something was wrong.
Plan B was to fire up the smoker. I did that and then went in and told my wife to slow everything else down a bit because the meat would take longer. The smoker warmed up and I put all the meat on. Figured I'd check it in 20 minutes. Well that 20 minutes should have been 10 minutes. They weren't black, but just about. Reminded me of eating the turkey on "Christmas Vacation". :mad:

I get to relive it for lunch today. :rolleyes:
 

Greg

Scope Creep
Admin
We figured out KILLER homemade Buffalo Wings! My wife bought us a fryer & a few BWW favorite sauces.

I dredged the wings in Tapioca powder, fry at 375*'s for 9 min, drain any excess oil then toss them in the chosen sauce.

The end result is amazing, nice and crispy, perfectly cooked and soooooo good!

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Greg

Scope Creep
Admin
Dinner tonight, we talked about going to Outback but I can do better at home. ;) Tenderloin reverse seared on the smoker, Hatch chili potatoes flavored with Bacon Butter and Jalapeño poppers. The steaks had a little crunch, but were medium rare inside. It was ALL awesome!

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