Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. IMG_2223.JPG

    IMG_2223.JPG

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  2. IMG_2215.JPG

    IMG_2215.JPG

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  3. IMG_2208.JPG

    IMG_2208.JPG

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  4. ontos

    Thoughts on a people's choice entry

    So I gave it a try.  The results were very nice.  
  5. nom nom.jpg

    nom nom.jpg

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  6. ontos

    Thoughts on a people's choice entry

    Only 12 folks over?  Surely you know a few more folks. Thanks for your thoughts.  The seafood portion is mandatory and the organizer provides the food (2 lbs of who knows what).  The people's choice contest is judged by folks who paid for VIP access along side the seafood contest.  My thought...
  7. ontos

    Baby back ribs with Q-view

    Nice looking!  Those are some meaty baby backs.
  8. ontos

    Thoughts on a people's choice entry

    Thanks for your thoughts! It's a faux sous vide.  Has a similar result without bags or water or anything.  There is a similar recipe from Modernist Cuisine: The Art and Science of Cooking (my girlfriend collects fancy cookbooks).  Cooking from frozen makes the meat evenly cooked throughout...
  9. ontos

    Thoughts on a people's choice entry

    So my next contest has a people's choice event.  The teams can cook whatever they like.  This contest is in addition to a mandatory seafood contest on Friday night.  My thought is to faux sous vide some filet mignon and serve as filet on toast.  The process is to start with a frozen solid filet...
    • ontos
    • Thread
    • Replies: 14
    • Forum: Beef
  10. ontos

    Greetings from DC

    Thanks for the warm welcome!  I look forward to getting to know you all.
  11. ontos

    Spares Practice w/Q-view

    Thanks!  I used a slightly modified 3-2-1 (less than 2 in the foil and almost no liquid, just honey and rub).  They came out really well.  I think they barked up nicely and they tasted very good.  Just using store bought rub for now, but working on something a little more original.  I always...
  12. ontos

    Greetings from DC

    Hi, I'm ontos from DC.  I cook on an ECB.  Grew up in southern VA; really dig on the NC pulled pork with vinegar sauces but trying to learn to love the KC style for the judges.  I'm the head cook for Late Empire BBQ.  You guys have been a great help so far and I look forward to learning more...
  13. ribs small2.jpg

    ribs small2.jpg

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  14. ribs small4.jpg

    ribs small4.jpg

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  15. ontos

    Spares Practice w/Q-view

    My team and I smoked some spares and a chuck roast in preparation for our first contest.  Would love to know what you think of the Q-view. Thanks for looking.  
    • ontos
    • Thread
    • Replies: 12
    • Forum: Pork
  16. chuckie small3.jpg

    chuckie small3.jpg

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  17. chuckie small1.jpg

    chuckie small1.jpg

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  18. chuck small2.jpg

    chuck small2.jpg

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  19. ribs small4.jpg

    ribs small4.jpg

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
  20. ribs small3.jpg

    ribs small3.jpg

    • ontos
    • Media item
    • Comments: 0
    • Album: Default
Top Bottom
Back
Clicky