My friends and I trade food porn all the time whether it is something we have prepared ourselves or out at different venues as we travel. We all the foodies and cooks on here, thought a thread of food porn could be interesting. I'll start.

These were beef back ribs I smoked this weekend. Rubbed them with my own rub the night before and foiled them overnight. Smoked at 200 degrees for four hours and then 1 hour at 225 degrees. Foiled and let sit in warming drawer for an hour. I did not take off the membrane like I normally do with pork ribs (OK BBQ Anon suggested leaving it on and worked well) I did score the membrane. I used a combination of Hickory and Bourbon Soaked Oak wood

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Dang them look YUMMY

Those look great... Meats drawn up on the bone nice. Good color. Well done!

Well, consider me aroused.

Oh... I forgot to add the appropriate cheesy porn music to your food porn...

Brown chicken brown cow

Wow, those good good. Where did you buy the ribs?

Wow, those good good. Where did you buy the ribs?

Crest on 104th and May. I think they were $3.00-3.50ish pound. Looking for alternatives as brisket is just too darn expensive the last couple of months. I also did spray them down at the 3 and 4 hour mark with a 75% apple cider vinegar/25% Jack Daniels spray

Crest on 104th and May. I think they were $3.00-3.50ish pound. Looking for alternatives as brisket is just too darn expensive the last couple of months.

Have you been to the US Foods ChefStore to price briskets? They are usually cheaper than anywhere else I've looked.

Since KCBS members can get in the Restaurant Depot. I plan on going and checking it out before my Black Friday BBQ. I've been told the prices and selection there are even better than ChefStore.

Here are some pics of the pork butts I cooked yesterday.

This was after 4 hours (http://instagram.com/p/u3evXQHebO/)

The finished product (http://instagram.com/p/u4SdcQneUf/)

The pulled pork spaghetti I made for dinner tonight (http://instagram.com/p/u6u3kFHecQ/)

Suddenly, my plain old ham sammywich seems so terribly inadequate. :p

I got my first offset fire box grill about a month ago. It was an end of the season cheapie but I like it. Still on a learning curve but I am thinking about trying a smallish turkey in it this year.

Here are some pics of the pork butts I cooked yesterday.

This was after 4 hours (http://instagram.com/p/u3evXQHebO/)

The finished product (http://instagram.com/p/u4SdcQneUf/)

The pulled pork spaghetti I made for dinner tonight (http://instagram.com/p/u6u3kFHecQ/)

Those look great. Nice bark and hand pulled. I hate places that chopped the pulled pork.

What wood did you use? I saw the picture of the new smoker but didn't see what it was.

Those look great. Nice bark and hand pulled. I hate places that chopped the pulled pork.

What wood did you use? I saw the picture of the new smoker but didn't see what it was.

In my blog when people offer pulled pork but serve it chopped. I refer to it as "chopped, folded, spindled, and mutilated".

This pork was totally hand pulled. I have a pair of claws that I have used in the past but I picked up a good pair of foodsafe rubber gloves about a month ago and I used them to pull this.... This turned out to easily be in the Top 5 of the best pork I have cooked and I've done a lot of pork.

The wood was a combination of cherry and pecan. Those are usually my go to woods for pork.

The new smoker is made by R & O Smokers in Granbury Texas and it's called a Fat Girl.

I got my first offset fire box grill about a month ago. It was an end of the season cheapie but I like it. Still on a learning curve but I am thinking about trying a smallish turkey in it this year.

Those smokers can be a little discouraging because they tend to have a lot of air leaks and don't hold their temperatures well. So glad to hear that your are liking it. I know a lot of people that got discouraged and totally gave up on smoking meat because of it.

If you ever decide you want another good entry level smoker that doesn't cost an arm and a leg. Look into getting a Weber Smoky Mountain. I've been using them for 15 years and plan to continue using mine even with the addition of the new smoker to the family.

Those look great. Nice bark and hand pulled. I hate places that chopped the pulled pork.

What wood did you use? I saw the picture of the new smoker but didn't see what it was.

Jeepnokc,
Actually, if they don't call it "pulled", chopped is fine, just don't try to fool me/us and calling it something it "ain't". In OKC, the pork was always chopped until the pulled pork concept moved into town. I'm not sure when that happened, but I believe it was the early 2000's. I'm sure it's been a North Carolina preparation for many years, and that probably goes for several Southern states, but I don't remember pulled pork in Memphis back in the 90's. I'm no expert, so correct me on my "facts" but I do think I'm pretty close. You couldn't find pork at all (other than ribs of course) in OKC till Portland Barbecue starting offering it in the 90's. And that was Friday's only. Soon, by request (lots of requests) they started serving it daily. Then other barbecue places starting it. I never saw it at Tom's Oaklawn or Leo's. I just checked Leo's menu and they still don't offer pork. Earl's didn't have it either, but of course they do now.
C. T.

I'm no expert, so correct me on my "facts" but I do think I'm pretty close. You couldn't find pork at all (other than ribs of course) in OKC till Portland Barbecue starting offering it in the 90's. And that was Friday's only. Soon, by request (lots of requests) they started serving it daily. Then other barbecue places starting it. I never saw it at Tom's Oaklawn or Leo's. I just checked Leo's menu and they still don't offer pork. Earl's didn't have it either, but of course they do now..

I can't verify your dates but I think you are pretty correct with the statement.

To this day it's still hard to find actual pulled pork in OKC. Most places that have it on their menu as pulled pork still serve it chopped.

I have also noticed that most of the Q-raunts in the area with owners of African ancestry did not serve pulled pork either.

Leo's and Big Smokey BBQ do not.

I don't remember seeing it on the menu at Tom's.

Mr Tee's served sliced pork.

Mr Sprigg's called it pulled pork but it was the chopped version. I also don't remember if they served it at their original location at 29th and Air Depot or if they started serving it when them moved to their last location just north of 15th and Air Depot.

Ray's Smokehouse in Norman serves it pulled but Ray is more new school compared to the others I mentioned above.

I can't verify your dates but I think you are pretty correct with the statement.

To this day it's still hard to find actual pulled pork in OKC. Most places that have it on their menu as pulled pork still serve it chopped.

I have also noticed that most of the Q-raunts in the area with owners of African ancestry did not serve pulled pork either.

Leo's and Big Smokey BBQ do not.

I don't remember seeing it on the menu at Tom's.

Mr Tee's served sliced pork.

Mr Sprigg's called it pulled pork but it was the chopped version. I also don't remember if they served it at their original location at 29th and Air Depot or if they started serving it when them moved to their last location just north of 15th and Air Depot.

Ray's Smokehouse in Norman serves it pulled but Ray is more new school compared to the others I mentioned above.

OKBBQEA,
Thanks, for the comments. I checked Corky's in Memphis and they do offer pulled pork. The last time I was there, they didn't and that was about five years ago. Stacks and Gates out of KC don't serve pork, which surprised me, but Oklahoma Joe's does.
C. T.

My folks are from South Carolina and Northern Georgia and pulled pork is never chopped. The texture of the pulled pork is so much better than chopped. I like having to tear the meat with my teeth as take a bite of a pulled pork sandwich.

My folks are from South Carolina and Northern Georgia and pulled pork is never chopped. The texture of the pulled pork is so much better than chopped. I like having to tear the meat with my teeth as take a bite of a pulled pork sandwich.

Mama's family hailed from Western NC and spread out down into western SC and northern GA over time. Pops family, by his generation anyway, were southern TX panhandle folk. Suffice to say, I didn't grow up eating frufru salads.

Mama's family hailed from Western NC and spread out down into western SC and northern GA over time. Pops family, by his generation anyway, were southern TX panhandle folk. Suffice to say, I didn't grow up eating frufru salads.

See, I knew we were long lost brothers

Yum, smoked meat. I have a rather old and having seen better days, New Brauffels Bandera smoker. I'm hoping to save up for a Horizon (vertical smoker, its not on their website but an old Okie Joe's smoker design) They had one almost done last time I was up to their shop in Perry. Yoder makes a nice one too. I use only Oak from my place with a bit of Pecan or Apple wood. Anyone ever used any Black Walnut? I have a bunch of it that I picked up from someone cutting one down. All this q talk is making me hungry for a smoked turkey. Humm, I might do a bit of a practice run with some baby back ribs soon. Cooler weather makes for a more enjoyable time babying the old smoker with a brew on the back patio. Girls like their smokers too.

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Mrs Jeep had knee surgery Friday so I have been home bound all weekend happily playing nursemaid. She is sleeping lot so gave me time to play with smoker. I have been wanting to try smoking a fatty. Theses are a ground beef/sausage mix with a hot summer sausage in middle and then the layer rolled inside is cream cheese, cheddar, bacon bits and bbq sauce. Wrapped in thick cut bacon. Smoked 3 hours at 275 and then one hour at 300 to internal of 160 degrees. Used hickory and bourbon smoked oak for wood.the adults loved it and kids thought ok but they prefer I do a brisket ( they say that with everything that isn't ribs or brisket)

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Didn't load the right pics...here is the finished product before cutting

Yum, is that the diet version?

Pre Thanksgiving Thanksgiving Dinner Later Today
(for one side of the family):

Two Pork Tenderloins (one with traditional seasonings and marinade, one with Baja Chipotle marinade, pan-seared/oven finished).
Salmon Filet (brined, seasoned, coated with Suan's Scotch Bonnet Mango Fruit Butter, topped with lemon slices and roasted).
Potatoes Pepin (small red and white potatoes simmered in chicken broth then hit with some butter and Herbs de Province.)
Carrots ala John (sliced, steamed, buttered, salt, pepper, Dill Mix, a splash of Mirin. Maybe some parsley for some green)
Pineapple Applesauce (applesauce with sautéed apple chunks, onion, pineapple, vinegar and brown sugar).
One pan of cornbread.
Several slices of Italian bread coated with garlic butter/oil and toasted under the broiler.

Dang. I better get started on all that . . .
(in reality, except for the prep, this should only take about 45 min. to put together)

Pre Thanksgiving Thanksgiving Dinner Later Today:

Two Pork Tenderloins (one with traditional seasonings and marinade, one with Baja Chipotle marinade, pan-seared/oven finished).
Salmon Filet (brined, seasoned, coated with Suan's Scotch Bonnet Mango Fruit Butter, topped with lemon slices and roasted).
Potatoes Pepin (small potatoes simmered in chicken broth then hit with some butter and Herbs de Province. Oh: and some Mirin)
Carrots ala John (sliced, steamed, buttered, salt, pepper, Dill Mix. Maybe some parsley for some green)
Pineapple Applesauce (applesauce with sautéed apple chunks, onion, pineapple, vinegar and brown sugar).
One pan of cornbread.
Several slices of Italian bread coated with garlic butter/oil and toasted under the broiler.

Dang. I better get started on all that . . .

Sounds delicious. Make sure to post some pics.

Yum, is that the diet version?

Yes. I think he omitted the fois gras layer.

Sounds delicious. Make sure to post some pics.

That's the other part of my plan. =)

Here's a snack to tide you over . . .

Gourmet Tater Tot Hotdish
(Culinary Breakthrough? Oxymoron? or Simply Good Eats Comfort Food?)

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/10006936_778838928830041_3098129154408682521_n.jpg ?oh=a7f559e89fdb626585c644a05bb12be8&oe=54D9CAD9&__gda__=1428013648_5298abe3c3696dc613d69c70e42e0c2 7

A cold weather treat that can't be beat . . .
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10245409_778839015496699_1938846828375053225_n.jpg ?oh=cb62b7e2bf253e1790a02731df3ec4db&oe=54D1F427&__gda__=1427525453_6227e6ea95b40f642fe6b5639ba0378 1

If you aren't into something as heavy as Tater Tot Casserole . . .
I needed to toss together a quick supper the other night using only what we had on hand. We had two small tilapia filets, some frozen diced potatoes, some frozen tater tots, a few vegetables (two of them frozen) and a couple of Magic Secret Ingredients. It turned out to be fast, easy, and tasty too!

Finishing off the potatoes in some bacon grease added that certain jenny-see-kwah.
Those secret ingredients in the background didn't hurt either. Not to mention the Butterflake Roll from Ingrids.

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/p526x296/10463060_778829885497612_3063624948460507469_n.jpg ?oh=05f8f7291f49436feb44553782d21cb6&oe=54DC9B25&__gda__=1423793091_9f7448f8cecfde7f22d7e7dcaf02fa5 d

(See Post #26, above)

The Pork and The Salmon (pork out of oven at 140 IT, salmon out at 130 IT, 5 min. rest)
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10625108_780373135343287_654976003054992945_n.jpg? oh=c83e48fbcd5128b944e3a2312ed4b3ac&oe=54DDE3F4&__gda__=1423121717_cbd6e92b35a53a4b2851405a61eb084 f

The Taters
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/1514617_780373262009941_7264011949523645459_n.jpg? oh=96334752399d883f7a4ecaa366e68d28&oe=551BBA2A&__gda__=1423037419_a1a44e17c374e2143deafde0ec6e9ba 6

The Carrots
https://scontent-a-dfw.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10420310_780373305343270_5967928037004915993_n.jpg ?oh=c3657d8f005708e0e3d593e60590ac8e&oe=54D4041C

Looks almost good enough to eat . . . once it's cooked.
The one on the left is the Baja Chipotle version, on the right is the Traditional version.
https://scontent-a-dfw.xx.fbcdn.net/hphotos-xap1/v/l/t1.0-9/10300420_780373422009925_3581441567658315849_n.jpg ?oh=40ad51bacc4783827797d217e9cf307e&oe=54DF3277

Tablescape With The World's Best Lemon Bundt Cake (from "Nothing Bundt Cake" or something like that)
https://scontent-a-dfw.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/10639495_780373468676587_6967660578174874227_n.jpg ?oh=9be79cf0a8c59486e7d56efe657f1488&oe=54D85E8A

Are you not a baker, RM?

Nope. Not a baker. I've done maybe half a dozen pies and about as many cakes.
Do you consider Jiffy Cornbread "baking"?

Nope. Not a baker. I've done maybe half a dozen pies and about as many cakes.
Do you consider Jiffy Cornbread "baking"?

That is absolutely baking. LOL
I always use Jiffy for my cornbread.
Actually I like baking best. I'm just about to finish off a fantastic German chocolate cake that I made last weekend. I cheat like you do sometimes but much prefer my homemade goodies.

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The German Chocolate cake looks great. If it doesn't come from a box...I can't bake it.

RM
How did the Baja Chipotle work out on the pork? Was it a noticeable difference? They both look great

The Baja Chipotle is a marinade in a bottle from Lawry's. Along with a healthy amount of salt and pepper it was really good. I use it a lot, like on chicken. The other one I seasoned with something called Bold Beef and Chop Rub (from a company in Lawton and that we picked up at an Open House at Gourmet Gallery a while back) along with some Worcestershire Sauce. My method is pan-sear for 5 min. flip and to the oven (400-deg.) for five minutes, flip again and go another five minutes or until the internal temperature is 140. It climbs a little during the five minute resting period.

I should never have opened up this thread. Can you put a thread on ignore? Sadly, I'm always happy to open up the DIY dinners thread, anything that OKBBQEA contributes in and this thread, dammit!
Jeep, that looked great. I know you were KING in that castle for at least the day (and I'll bet you can live off of that 15 minutes of fame for quite some time).
RadMod, what was the tater tot thing? A tater tot cheat on Shepherd's Pie? If you care to, please post that recipe, too.

I took on some beef back ribs for my Black Friday BBQ this year.

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I bought a couple of slabs of bison ribs from Whole Foods and plan to make in our new Pit Barrel Cooker over the holidays. Hope they turn out as good looking as these beef ones.

I took on some beef back ribs for my Black Friday BBQ this year.

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Those look fantastic. What temp did you cook at?

I did Pork butt burnt ends this weekend. Took the butt to 170 and then pulled them off. Cubed the meat, rub and BBQ sauce (I was lazy and used head country instead of my own) and back in for another three hours. They turned out great without being overcooked and mushy.

I bought a couple of slabs of bison ribs from Whole Foods and plan to make in our new Pit Barrel Cooker over the holidays. Hope they turn out as good looking as these beef ones.

I am curious how these turn out. take some pics and let us know. I have never tried bison ribs.

I did Pork butt burnt ends this weekend. Took the butt to 170 and then pulled them off. Cubed the meat, rub and BBQ sauce (I was lazy and used head country instead of my own) and back in for another three hours. They turned out great without being overcooked and mushy.

I've heard of people doing that but have never tried it myself.... I did get bored and made Spam burnt ends one day and they turned out great.

I've heard of people doing that but have never tried it myself.... I did get bored and made Spam burnt ends one day and they turned out great.

Did you know that Spam is, like, The NationState Favorite Food in Hawaii?
It really is. Check it out. I think it's a holdover from The Cargo Cult days.

Thanksgiving: The Gift That Keeps On Giving . . .

Leftover Pork Tenderloin Burrito
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Leftover Salmon Wellington
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Leftover Ham and Turkey Reuben Braid
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From below the dam at Lake Tenkiller,
c/o a coworker who doesn't like fish . . .
(except to catch them using a fly rod)...

Four trout, seasoned (inside) with salt and pepper,
filled with some thyme and lemon slices . . .
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Out of the oven after 18 min. . . .
That's some Lemon/Butter/Caper "sauce" working in the background.
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This time (this was the second batch),
I decided to remove the skin and meat prior to plating
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Plated up and ready to eat.
(you still have to watch out for those little bones.
it is, after all, trout.)
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How much easier could all that be?
Except, of course, for the trip to Lake Tenkiller in November . . .

Best Thanksgiving leftover dish we've ever made, from the Chicago Tribune (probably 15 years ago) and I think it's by Wolfgang Puck. Made it at least half-a-dozen times over the years, wonderful...

Parmentier-style turkey hash

Preparation time: 20 minutes
Cooking time: 1 hour
Yield: 6 servings

1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 yellow onion, finely chopped
2 cloves garlic, minced
4 cups diced leftover turkey meat
1 cup dry red wine
1 small sprig fresh thyme or sage
1/2 cup leftover turkey gravy
1/2 teaspoon salt
Freshly ground pepper
3 cups mashed potatoes
4 ounces grated Parmesan or shredded Swiss or mozzarella cheese
1/4 cup fine bread crumbs

1. Heat the oil and 1 tablespoon of the butter in a large skillet over medium heat; add the onion. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Stir in the garlic; cook, stirring, until fragrant and onion begins to turn golden, about 2 minutes. Add the turkey; cook, stirring occasionally, 2-3 minutes. Add the red wine and thyme. Increase the heat to medium-high; heat wine to a boil. Lower the heat to a simmer; cook, stirring occasionally, until the wine reduces by half, about 7 minutes.

2. Heat oven to 350 degrees. Stir the gravy into the turkey mixture; cook until mixture thickens slightly, about 3-4 minutes. Remove the thyme sprig; add the salt and pepper to taste. Set aside.

3. Place the mashed potatoes in a mixing bowl; stir in the cheese. Pour the turkey mixture into a large casserole, spreading it evenly. Spoon the mashed potatoes on top; spread with a spatula evenly over the turkey and up to the edges of the dish. Sprinkle the bread crumbs on top; dot with the remaining 2 tablespoons of butter.

4. Bake on the top rack of the oven until bread crumbs are brown and mixture is bubbly, about 45 minutes (if the bread crumbs are not yet nicely browned, brown under the broiler).

We used both thyme and sage this time, worked really well.
We used 7 Deadly Zins for the wine, one of the best we've used for this recipe as well as just a great wine.
We used Asiago instead of Parm, Swiss, or mozzarella (we like Asiago because of its sharpness)