What's cooking today? 🔥 Pics are necessary!

[Timmy]

Interesting way of doing Tilapia Fillets!! Worked great!!


View attachment 9988

Looks a little fishy to me……..

No but really smart hack, good job!!!!

 

[HHI6818]

Smoked 10 lb pork butt Sunday so son could take back to college. First time I did not wrap it. Set temperature 200 super smoke and also used a smoke tube. 12 hrs it hit 195. Pulled it and wrapped in foil and towels placed in cooler for 1 hr. Best butt I have done.

 

[RayClem]

Did you do the entire cook at 200 F with SS?

I would have thought a 10# butt might take more than 12 hours at that temperature without wrapping during the stall.

 

[HHI6818]

Yes 200 entire cook

 

[RustyJake]

Reverse sear Tri-tip

 

[RustyJake]

Overnight Brisket
Sat Aug 20 Vision Komado Overnight Brisket https://share.fireboard.io/4D3016

 

[Timmy]

13 lb choice brisket on the Pro 780 this evening. Bearmountain apple pellets in the hopper. Gonna let it roll till morning. Trying a new brisket rub on this one, rub smells amazing.

Sun Aug 21 Session
https://share.fireboard.io/8D66A3

 

[Timmy]

Breakfast fatty on this AM. Stuffed with Jimmy Dean sausage, egg,cheese, onion, orange pepper and broccoli. Bronson 20 puttin on the smoke for this one.

 

[Timmy]

Brisket coming along nicely. About 160IT.

 

[RustyJake]

Pretty close to wrap
Just over 180 on the point, and almost 170 on the flat. Color is pretty much where I want it and the bark is set


Temperature held steady on the Kamado

 

[RustyJake]

Brisket re-wrapped and resting in the cooler now


Threw on some chicken Lollipops while I had the smoker on.


Turns out these are great for breakfast

 

[MidwestSmoker]

Temperature held steady on the Kamado
View attachment 10042

The perfect temperature control of a charcoal grill with FireBoard Drive never fails to amaze me!

 

[Timmy]

Sunday supper garlic potatoes, St Louis ribs , rib burnt ends, shotgun shells, bacon wrapped stuffed chicken thighs, acorn squash, smoked cream cheese. Not pictured the brizzy, sweet corn.

 

[RustyJake]

@Timmy, you are one of a kind. Amazing the volume of food you cook at one time. Hat's off to you for that

My brisket turned out well. I still have to say that I prefer the briskets off of the pellet grill over the ones I have cooked on the Kamado. This one was moist and tender with smoked flavor, but the pellet grill smoked briskets I find a little nicer, IMHO.

 

[Slimpicker]

Sunday supper garlic potatoes, St Louis ribs , rib burnt ends, shotgun shells, bacon wrapped stuffed chicken thighs, acorn squash, smoked cream cheese. Not pictured the brizzy, sweet corn.View attachment 10051View attachment 10054View attachment 10053

Where is that brisket????