The GTT "Whatcha Cooking Today" Thread
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Thread: The GTT "Whatcha Cooking Today" Thread

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    JDSwan87's Avatar
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    The GTT "Whatcha Cooking Today" Thread

    I thought this would be a fun thread to create. Just like the title says, Whatcha cooking? I will start...

    3 full racks of baby back ribs, Famous Daves Rib dry rub with yellow mustard as a binder. On the top 3 half slabs I tried something different, I put brown sugar on the meat side of them along with Famous Daves Rib Rub. Smoking with 2.3oz of cherry wood, smoker is set to 235*F. We will find out how the experiment goes in 4 hours 45 minutes.

    Last edited by JDSwan87; 02-07-2016 at 01:22 PM.
    Kennyd, Gizmo2, ColonyPark and 6 others like this.

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    This is in the breadmaker,,,


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    JDSwan87's Avatar
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    Quote Originally Posted by JDSwan87 View Post
    I thought this would be a fun thread to create. Just like the title says, Whatcha cooking? I will start...

    3 full racks of baby back ribs, Famous Daves Rib dry rub with yellow mustard as a binder. On the top 3 half slabs I tried something different, I put brown sugar on the meat side of them along with Famous Daves Rib Rub. Smoking with 2.3oz of cherry wood, smoker is set to 235*F. We will find out how the experiment goes in 4 hours 45 minutes.

    After 5 hours in the smoker...

    The 3 rubbed with brown sugar are on the left, noticeably more bark than without...

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    Nothin' today, probably make a pot of chili mid-week!
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    The GTT "Whatcha Cooking Today" Thread

    We did a huge platter of frozen appetizer type food, nothing homemade.

    On a side note, I finally found a local store that stocks this mustard, which I think is the best stuff ever. I dip hard and soft pretzels in it. I made sure I had some warm soft pretzels on our platter today. It is made in State College, PA. coaltrain or big Jim or DRobinson, do you know about this stuff?? It's goooooood

    Click image for larger version. 

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    Last edited by ColonyPark; 02-07-2016 at 08:10 PM.
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    Venison Chili.

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    I cooked about 5 or 6 pounds of chicken wings on the BGE. I seasoned them well with my DG's #2 rib rub (see recipe in the GTT cookbook), put them in a plastic bag over night, and cooked them at 250 degrees for about an hour and a half. Used Mesquite, Pecan and Blackjack for smoking. Took them to the Lodge for the Superbowl watch party and they scarfed them up. Came home with an empty pan and a load of compliments.
    Have wings, will travel.

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