Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Pork cutlets, baked taters,string beans.

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ZOMG that looks good!

 

Uploaded with ImageShack.us T-Bone, Roasted Garlic Onion Enoki & Oyster Mushroom Pan Jus, Grilled Sugar glazed asparagus, Baked Potato, Sweet Potato, Homemade lemon buttermilk rolls, apologize for the terrible quality & the lack of any plating skills, imageshack won't allow 9 mb files >:[

 

Long overdue BBQ today-
Turkey breast with plum wood, one juicy bird!

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Oh man does that look good...mmmmm

 

I want to lick my screen.

 

Hey if you are desperate I will run a sammich over to you at work!

 

mmmmmm, turkey sammich....

 

Pending pork butts-

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:thebbq:

 

Wow, that's nice pork!

 

Butts rested overnight- here they are waiting to go in the cooker-

 

I'll kick it off.

 

Jim, stop this already! :tongue4:

 

Dont worry Dave I will bring some sammies with me.

 

Oh well that's different then. :biggrin2:

 

Wow Thats some pretty food! Can you break it down for us?

 

Here are the Butts done and resting!

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Good god man there are conventions about this type of torture.:bbqsmoker:

 

Jim, looks like you have more than the butt there. Looks like a whole shoulder to me. Nice!!

 

Here are my ribs from Monday. Believe it or not there is no sauce on these ribs.

 

I find that hard to believe, so please FedEx them overnight so I may make a personal determination. I promise to return the bones.

 

Nice Ribs Monty!

 

Sorry about the thread redundency... Just uploaded a few more. I apologize in advance for all the large pictures.

 

The Zeemans sesami chicken

 

Looking tasty!

 

My father-in-law dropped some meatballs off for the wifey and I decided to do something a little different. Here we have a spinach salad with simple vinaigrette, roasted almond shavings, strawberries and meatballs topped off with a little lemon zest. It was surprisingly delicious!

 

Beautiful looking bird, Jim! To change the subject, is that a Sani-Tuff cutting board you're using? If so, how do you like it?

 

It is a Sani Tuff board Chef, I prefer it over most other boards. I think it is the most knife friendly. Easy to sanitize also. It can be soaked in a bleach solution, put in the dishwasher and after a decade or so of use you can sand it a little to freshen it up. I would not recommend the 1/2 inch board in the larger sizes. They can take a set if stored on edge. But even that is easy to fix in a warm oven on a sheet pan.

 

thats a sexy breast right there... mmm id love to get my mouth on that

 

:bbqsmoker:The local store has pork ribs on sale, butt in the case they are all trimmed, so I asked if they had any still in the bag, and they accommodated me. I smear mustard all over them, then coat with my home made dry rub. The went into the Big Green Egg at 190º for 7 hours, and due to a late start they then rested till today in the fridge, reheating under foil at a bare 200º for a couple of hours. I made some salad with napa cabbage and cucumber with a ceasarish dressings. I had some carrots that held up a chicken while it roasted. I sliced then fairly thickly and browned them in some olive oil.
No pics of the plating, butt got a record of the Q.
The meat slides off the bone butt still has some bite to it!