What's cooking today? 🔥 Pics are necessary!

That's a full meal right there. Everything looks great!
I was getting used to doing corn on the grill last summer. Looking forward to more this year

What method were you using on the corn? Always looking to try new ways!
 
Last edited:
Wow! I've never had that but looks like a great idea! Was the dough premade? Any recommendations on that?
I buy the frozen dough balls at Walmart. Let them thaw for a day or so in the fridge.
 
Simple burgers and baked beans.
IMG_0893.jpeg

IMG_0895.jpeg
 
What method were you using on the corn? Always looking to try new ways!
Like you I normally cook in the husk. Just get rid of the strands and then soak them in water to get the husks good and wet. Then on with the meat for about 10-15 minutes. I have done them without the husks as well, but for me it seems the husked version always seems to be cooked better
 
I used to grill mine in the shuck until I got my Sous Vide circulator. It brings a new meaning to corn on the cob. So dang easy too, shuck it, put In vacuum sealed bags with a few pats of butter on top of each cob, then I put it in the water at 182 degrees for 40 minutes. It’s crazy good and it self butters. Best of all I can freeze it in the vac bags and heat it up days, weeks or months later and it’ll taste exactly like the day it was cooked.
 
Chili Lime Chicken on the Traeger, with some Mexican rice and corn on the cob. I followed the recipe from the Traeger website. Topped it all off with cilantro, lime wedge, and some garlic lime crema. (Only the chicken was done on the Traeger). Sooo goood😋
 

Attachments

  • 09283322-380E-4AE9-8FE0-A425D44EA10C.jpeg
    09283322-380E-4AE9-8FE0-A425D44EA10C.jpeg
    314.6 KB · Views: 11
  • 4C5E4FD8-CA65-4B76-B72E-EBD5AD281A08.jpeg
    4C5E4FD8-CA65-4B76-B72E-EBD5AD281A08.jpeg
    331.3 KB · Views: 10
  • 81123C33-CD86-44F4-865D-F419F7FB87C7.jpeg
    81123C33-CD86-44F4-865D-F419F7FB87C7.jpeg
    176.8 KB · Views: 10
Orange marmalade, honey and whiskey glazed bone in ham. Acorn squash with butta and brown sugar. And baked beans with diced onions.
IMG_4685.jpeg
IMG_4715.jpeg
IMG_4701.jpeg
IMG_4697.jpeg
IMG_4698.jpeg
IMG_4710.jpeg
 
I used to grill mine in the shuck until I got my Sous Vide circulator. It brings a new meaning to corn on the cob. So dang easy too, shuck it, put In vacuum sealed bags with a few pats of butter on top of each cob, then I put it in the water at 182 degrees for 40 minutes. It’s crazy good and it self butters. Best of all I can freeze it in the vac bags and heat it up days, weeks or months later and it’ll taste exactly like the day it was cooked.

That sounds good! I will give that method a try one of these days. (y)
 
Orange marmalade, honey and whiskey glazed bone in ham. Acorn squash with butta and brown sugar. And baked beans with diced onions.

Great photos! I want to know more about that BBQ whiskey!?
 
Great photos! I want to know more about that BBQ whiskey!?
I’m not a whiskey connoisseur, but it tastes pretty good with a smoke flavor. I believe they are out of Milwaukee Wisconsin. I know you can order it online.

And thanks for the compliment on the photos. I’ve been trying to learn to take appealing ones.
 
7.5 lb Brisket (flat), Timberline XL, super-smoke (200 deg) for 8 hours. Wrapped in foil and temp bumped to 250 deg until internal temp of 204. I used the Killer Hogs A.P. Rub.

Quiet possible the best tasting brisket I ever smoked.
Just the AP? You didn’t also add “The BBQ Rub”? Looks awesome. May try that next. My last attempt was too Peppery for me (using the Meat Church Holy Cow).
-PH
 
I cook the corn by removing the husk and simply putting it on the grill. Just have to rotate. I use lime juice and chili powder on it for eating.
 
I cook the corn by removing the husk and simply putting it on the grill. Just have to rotate. I use lime juice and chili powder on it for eating.

One spice blend I found that was excellent on roasted corn is Old Bay Seasoning. It was developed by a Jew who escaped from Germany ahead of WWII and immigrated to Maryland. It was designed to be used on the seafood from the Chesapeake Bay and Mid Atlantic ocean. Its proprietary blend of 18 spices and herbs is reminiscent of Cajun seasonings. The seasoning is still great for fish, shrimp, crab, etc. I have found it to be great on many other dishes such as chicken, pork, and some vegetables, especially corn on the cob. If you have not tried it, pick up a container at your local grocery.
 
If you’re not making bacon on your grill you’re missing out on some good stuff! View attachment 20957
Looks great
And I totally agree with you, it is so rewarding. If someone doesn't want start with or to do slab bacon, you can always start with Canadian Back Bacon from a loin piece.
 

Latest Discussions

Back
Top