What's cooking today? 🔥 Pics are necessary!

[RayClem]

Just to comment on what @OldMayfield said, seafood does need to bbe cooked at high temperatures so it cooks quickly. I typically cook at 400F, but I have to set my controller to 460F to do that.

The FDA recommends cooking seafood to 165F internal temperature. However, some fish like tuna are better at lower temperature. However, only do that if you are certain of the quality of your fish. If you purchase sushi grade tuna and salmon, you can cook to lower temperatures.

 

[Francis Ramey]

Doing up a rack of ribs for dinner.
Spritzed with Apple Juice with a shot of Jack Daniels, for a double added flavor. Also butter pats, then tightly covered.
As for sauce, that hasn't been decided yet.

 

[Francis Ramey]

Doing up a rack of ribs for dinner.
Spritzed with Apple Juice with a shot of Jack Daniels, for a double added flavor. Also butter pats, then tightly covered.
As for sauce, that hasn't been decided yet.

 

[Francis Ramey]

Beer Can Chicken.
Kinders Poultry Buttery Rub, Lawerys Seasoning, and onion powder.

 

[RustyJake]

Beef bones for dinner tonight
Sat Mar 28 Beef Ribs https://share.fireboard.io/404BD3

 

[BobbyQ]

Korean Short Ribs

 

[RayClem]

Korean Short RibsView attachment 26065

What is special about Korean short ribs?

 

[BobbyQ]

They are also called flanken ribs. Very thin (about 1/2"), cut across the bones and marinated with soy sauce and other spices.

 

[RustyJake]

As @BobbyQ said, thinly sliced ribs. Cut from beef short ribs. Lots of recipes for Korean style ribs. They are definitely worth a try if you like beef ribs.

 

[covryo888]

Keeping it simple today. I got some tails from Maine Lobster Now, wrapped ‘em in bacon, and let the grill do the heavy lifting.

That smoky flavor with the lobster is a total game changer. Smoke ring was spot on and the wife already asked when I’m making more.

 

[RustyJake]

Smashed burgers

A total success

 

[RustyJake]

Easter Dinner picanha

 

[RayClem]

Easter Dinner picanha
View attachment 26085View attachment 26086View attachment 26087View attachment 26088View attachment 26089

What was your final internal temp?

 

[RustyJake]

What was your final internal temp?

Took it off the smoker at 119, then seared it on the gas grill. After resting while everything else cooked on the flat top it was about 138.

 

[Hogan]

Smoked turkey for Easter supper (per SWMBO); tried something different this time. Wet brine for 24+ hr included apple juice. Pulled from the brine, rinsed, dried and into the fridge uncovered overnight. Then applied a butter slather and my soon-to-be-world-famous Turkey BAM rub and layered on some rashers of home-cured bacon. Started the smoke Sunday 8 AM using apple pellets. Then at 11 AM the blizzard hit and guests decided not to risk the drive. Oh well. 8 hr smoke to temp. Welder's blanket was soaked by the end. Sorry, no pics.
The meat was a bit drier that I had hoped (It was a frozen bird to start) but flavour was good - you could taste turkey in there and a very subtle background of apple. Bacon didn't seem to have an impact.
Lots of pot pies and sliced meat sandwiches coming up. And the dog ate good.