Let's do a food porn thread!

[GLI45]

First some background. I freely admit to being culinarily challenged. My son on the other hand attended culinary school and is now an executive chef. While he was trained in the classic French style of cooking he is a native Texan and his favorite form of cooking is on the smoker or grill. Since I recently purchased a Camp Chef pellet smoker he gave me a very special Father’s Day gift. I had to be at his house at 7am and received an all day personal cooking lesson. below is a photo of the day’s schedule followed by the end result at 6pm. Everything was delicious, but the burnt ends and the quail stuffed with jalapeño boudin was off the charts. Best Father’s Day gift ever.

 

[billtool]

First some background. I freely admit to being culinarily challenged. My son on the other hand attended culinary school and is now an executive chef. While he was trained in the classic French style of cooking he is a native Texan and his favorite form of cooking is on the smoker or grill. Since I recently purchased a Camp Chef pellet smoker he gave me a very special Father’s Day gift. I had to be at his house at 7am and received an all day personal cooking lesson. below is a photo of the day’s schedule followed by the end result at 6pm. Everything was delicious, but the burnt ends and the quail stuffed with jalapeño boudin was off the charts. Best Father’s Day gift ever.

That is a BOMB!!

 

[baboon]

That smoked meats platter looks killer! Food is about eye appeal & presentation before it even gets tasted!

 

[Axxe55]

That smoked meats platter looks killer! Food is about eye appeal & presentation before it even gets tasted!

^^^^Ditto.^^^^

 

[billtool]

And so it begins…

 

[billtool]

And so it begins…
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Just wrapped the wagyu at 170. The other guy is stalled at 149 and being stubborn...heck with it…I have time. Dino ribs go on at 1:00.

 

[billtool]

Just wrapped the wagyu at 170. The other guy is stalled at 149 and being stubborn...heck with it…I have time. Dino ribs go on at 1:00. View attachment 264570 View attachment 264572

Second wrapped…finally. Dino ribs added and sprayed down with apple juice. That wagyu is going to be done real early. I think it’s because the muscle is so tender it’s cooking faster. The other guy is a choice cut.

 

[billtool]

Second wrapped…finally. Dino ribs added and sprayed down with apple juice. That wagyu is going to be done real early. I think it’s because the muscle is so tender it’s cooking faster. The other guy is a choice cut.

Wagyu came off after a short 10 hours at 250. It worked. Choice guy and ribs are coming off next…

 

[billtool]

Wagyu came off after a short 10 hours at 250. It worked. Choice guy and ribs are coming off next…

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