Weekday cooks

[Wismokes]

Some smoked meatballs and Mac n cheese . Meatballs were kosmos cow cover on the inside and Texas beef on the outside . Mac n cheese was a gruyere and pepper jack cheese sauce . Finished the meatballs with a vinegar sauce

 

[Bruno]

Some smoked meatballs and Mac n cheese . Meatballs were kosmos cow cover on the inside and Texas beef on the outside . Mac n cheese was a gruyere and pepper jack cheese sauce . Finished the meatballs with a vinegar sauce

Some gourmet shit right there!! Looks amazing!!

 

[abmet]

Homemade pizza night. Holiday messed me up and I posted in weekend thread.

 

[JpsBBQ]

 

[Wismokes]

Chicken taco salad with a grilled tortilla

 

[AHoneyman]

I like the ratio on meat to salad.

 

[whoareya]

Clams with Spicy Tomato Broth Grilled Sourdough Bread and Garlic Mayo


Recipe here, more clams next time, proper dunking juice for the bread

Did at 400F on the pellet grill

 

[whoareya]

Elote


Been waiting for what seems like ages for the corns with husks, managed to pick some up today, so tried Elote for the first time . Recipe here

Soaked the corns and husks for 1 hour in a tub, heated the Smokefire up to 400F and cooked them for just over 40 minutes. Quarter turned the cobs every ten minute. Used Parmesan instead of Cojita cheese, but the homemade Crema (left in fridge overnight) and parmesan work really well with the corn

 

[abmet]

Pulled pork with Oakridge beef & pork rub.
8 lb smoked for just under 17 hours no wrap.

 

[Bruno]

Pulled pork with Oakridge beef & pork rub.
8 lb smoked for just under 17 hours no wrap. View attachment 1881View attachment 1882

Nailed it!
Looks perfect!! How them Oakridge rubs treating you?

 

[JpsBBQ]

Everyone is killing it! The clams! The elotes! The pork butt! Good grief you all are inspiring. Bravo!

 

[whoareya]

The final part in the Shawarma trilogy this is a beef version after doing Chicken and Lamb previously.

Used Rib Eye Roast cooked at 40 mins smokeboost and a little under 2 hours at 350F to reach an IT of 165F Filling was Pico De Gallo, Roasted Red Peppers & Tahini Sauce. The main difference with this one compared to the previous ones, no Greek Yoghurt was used with the marinade. Of the three I would say this is my favourite

Recipe if interested

 

[JpsBBQ]

The final part in the Shawarma trilogy this is a beef version after doing Chicken and Lamb previously.

Used Rib Eye Roast cooked at 40 mins smokeboost and a little under 2 hours at 350F to reach an IT of 165F Filling was Pico De Gallo, Roasted Red Peppers & Tahini Sauce. The main difference with this one compared to the previous ones, no Greek Yoghurt was used with the marinade. Of the three I would say this is my favourite

Recipe if interested

View attachment 1937

Good grief man! That’s a home run!

 

[whoareya]

Good grief man! That’s a home run!

Thank you, it was really tasty

 

[AHoneyman]

Smoking some fish to make smoked fish spread.