BBQ Pr0n: The Money Shots

JohnInCarolina

Rules are simple.  Something cooked on the Egg - your best photo and a link to the recipe.   

I'll go first - rack of lamb with grain mustard and chili powder:

jcaspary

That looks awesome. Always wanted to try lamb just never pulled the trigger.

cazzy

Looks great man!! =D>

NPHuskerFL

Beautiful chops man! :-bd

NPHuskerFL

I'll try digging up something worthy of posting for food Pr0n later. But, not sure I'll be worthy.

BRush00

They look beautiful for sure!

Obviously you liked them, but how would you compare the chops to ones done at a higher temp?  I usually roast them closer to 350-400 than 250.

How much smoke did they take in?

Will definitely have to give this a try one of these days soon!  Good job!

fence0407

Here's mine. Beer brats! 

http://eggheadforum.com/discussion/1170866/beer-brats-pics#latest

tulocay

Those look great.

EgginATL42

Here's my addition. Eggplant boats and dorm boneless leg o lamb.

Phatchris

Ribs... Beef and pork smoked at 250 till done

cazzy

I actually thought this was a cook thread. #-o

I will play later.

Phatchris

cazzy said:

I actually thought this was a cook thread. #-o

I will play later.

Brisket draped over a knife B-)

cazzy

Phatchris said:

I actually thought this was a cook thread. #-o I will play later.

Brisket draped over a knife B-)

LOL  Funny to me how many people like and/or remember that shot.

fusionhq

yeah @cazzy, that one!!

Phatchris

cazzy said:

Phatchris said:

cazzy said:

I actually thought this was a cook thread. #-o

I will play later.

Brisket draped over a knife B-)

LOL  Funny to me how many people like and/or remember that shot.

I just wish I could get brisket to do that, around me it's very tough to find anything more than a 5 lb flat... I gotta find a nice packer...... Is it possible to make a flat that tender? Every time I do them I get a few nice slices and the rest is kinda dry.

cazzy

Phatchris said:

Phatchris said:

I actually thought this was a cook thread. #-o I will play later.

Brisket draped over a knife B-)

LOL  Funny to me how many people like and/or remember that shot.

I just wish I could get brisket to do that, around me it's very tough to find anything more than a 5 lb flat... I gotta find a nice packer...... Is it possible to make a flat that tender? Every time I do them I get a few nice slices and the rest is kinda dry.

That actually was a piece of flat, so yeah.  

If I only had access to a flat, I would cook it at 225 grid to extend the cook.  After the bark sets, I would wrap in paper (or foil if I didn't have it) to finish it off.  You really have to protect the flat, so without wrapping and no point, the window is super small.  Wrapping a flat would widen that gap a bit.  I will try one at some point...it's just hard to pay more per pound than I would for a full packer. 

Acn

Here is my flat money shot:


It was sliced thin, marinated, and grilled directly, about 45-60 seconds per side. IMHO flats are fantastic pieces of meat, just not for straight smoking. But they are fantastic done this way, braised, or as ground beef.

GATraveller

SRF Brisket cooked for Thanksgiving last year.  No recipe other than S&P @ 250 till 195 internal.  Boom!!  Best brisket ever.

cazzy

I'll start with this.  Make sure to click on the image to see a full res.  NOM NOM  More to come...

SGH

Here is one that turned out fair. Not great, but not bad. Had a good ring if nothing else.

Legume

I've never had brisket bend over a knife, but I did bend a knife on a brisket once.  First brisket, first time using an offset smoker, nothing but beer and gumption.  I lost.

Just posted this the other day, but probably my best pic of a cook so far.

fusionhq

That looks great @Legume!!

YEMTrey

I would take one of these right now.  My first pizza from the egg this past year.

Chorizo and cheese pie!

Big_Green_Craig

Just a simple cheeseburger, but I like the pic.

cazzy

Big_Green_Craig said:

Just a simple cheeseburger, but I like the pic.

Nah...this pic is much better!  Definitely pron worthy.

Canugghead

DMW

JohnInCarolina

cazzy said:

I actually thought this was a cook thread. #-o

That's the thing with pr0n - people tend to just look at the pics!

JohnInCarolina

Phatchris said:

Ribs... Beef and pork smoked at 250 till done

Those look phenomenal!  

NPHuskerFL

My first APL steaks. They were crazy good off the CI pan. The flavor had such depth and the crust.....ooh yeah the crust =P~

Botch

 

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