Cooking/Food thread

[RickN]

For those of you that smoke pork, this recipe might be a winner for some of your pulled pork.

Pulled Pork Corn Chip Pie

https://thenovicechefblog.com/pulle...GXyE_Iuub92utZ8yPhvAHIQAQwWkZYuWpdeAON08YTaU0

 

[rockchalk06]

Street corn and bacon wrapped pork tenderloin

 

[rockchalk06]

Ribeye and Filet just went on the Pitboss

 

[Beau B]

Ribeye and Filet just went on the Pitboss
View attachment 217020

Sounds good, I need a steak. Do you finish them on the pit boss? I’ll put them on for a while til they’re about rare and sear them in a hot pan to finish, haven’t tried cranking up the heat and finishing them though.

 

[rockchalk06]

Sounds good, I need a steak. Do you finish them on the pit boss? I’ll put them on for a while til they’re about rare and sear them in a hot pan to finish, haven’t tried cranking up the heat and finishing them though.

Yep. I smoke around 170⁰-225⁰ depending on how hungry I am to 125⁰ internal. Pull then crank it to 500⁰. Sear each side to 130⁰ then pull. I rest 10 minutes covered. I think that's what makes it so tender, is the resting.

 

[rockchalk06]

Sear time!

 

[El Pablo]

Sear time!
View attachment 217039

I’m available for taste testing.

 

[rockchalk06]

 

[Beau B]

Yep. I smoke around 170⁰-225⁰ depending on how hungry I am to 125⁰ internal. Pull then crank it to 500⁰. Sear each side to 130⁰ then pull. I rest 10 minutes covered. I think that's what makes it so tender, is the resting.

Nice! Might have to try that, more smoke flavor can’t be a bad thing.

 

[retrieverman]

For anyone that likes a dipping sauce, this one is really close to Sweet Baby Ray’s dipping sauce.
https://addapinch.com/comeback-sauce-recipe/