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Show us what you're cooking - 3/13/2015 through 9/9/2015
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_John_ I make my own burger sauce with mayo, ketchup, mustard, relish Vietnamese fish sauce and Sriracha. Topped these with pepper jack cheese and sat them on crispy bacon.
I love the flexibility of these. I can prep everything while they smoke away.
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Did you sear at the end or just serve after bringing them up to 145F?
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David Parrish I didn't sear at all, just got it to temp and serve. skipping the sear made zero difference.
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Interesting. May have to try that.
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Yesterday I made Meathead's Kentucky Whiskey baked beans on the BGE with my new cast iron Dutch oven. Then when that was done the sauce was so good I used it with a little red wine vinegar, mirin and sesame seed oil for a marinade for some shrimp I had in the fridge. Mmmm.7 PhotosLast edited by Breadhead; May 17, 2015, 03:03 PM.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Charter Member
- Oct 2014
- 7325
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Holy heck this came out good: it's the chuck roast that I was asking about a few days ago. Rubbed the roast last night, skipped the dry brine because the rub has salt in it. 235* pit temp, roast to 165* on the grate indirect, then to 200* covered with beef broth, peppers, onion, garlic, and mushrooms. Then in the casserole with bbq sauce and about half the liquid from the cook for another 3 hours, spooned on to buttered toasted rolls. Corn (not too good this early) and cole slaw (very good).4 Photos
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Administrator
- May 2014
- 18984
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Tonight it's whole chicken on the kettle with the Slow 'N Sear. I'm getting website pictures (hopefully).
Trimmed, spatchcocked and dry brined with my sea salt grinder, uncovered in the fridge for 8 hrs.
"LTLT rub". (Littla this, littla that). Basically I did a wing-it version of Simon & Garfunkel rub. Light spritz on all surfaces with PAM olive oil. Generous amount of fresh cracked pepper. Light finger sprinkles of granulated garlic, ground thyme, parsley flakes, and grass seed (rosemary leaves). Then a small finishing twist of more sea salt on top before placing on the kettle.
2 Mavericks in use this time, one monitoring either side of the chicken on the grate, one monitoring each breast. Little homemade foil drip pan underneath to keep Mr Web clean.
Using maple wood chunks, approx golf ball sized. 2 to start, then one at a time to keep light blue smoke rolling the whole cook. Half chimney of K-ford well lit. Keeping temp in the 325 range this time (I usually like to go a bit higher). Added a handful of unlit to the side just to help maintain a little longevity.
Currently 1hr 15 min into the cook the breasts are 147 and 149, and the two grate probes (one pictured between meat & heat, the other not pictured, but it's on the far side, between the left wing and the wall) are reading 325 and 318.
It's 75* out, sunny, and windy. Beautiful. The smell is captivating as we all know.
I took work off tonight! Ice cold Pabst in the glass, all is well in central Michigan.....
So ten minutes later, at the 1hr:25min mark one breast hit 163 and one 162.
Here it is at that point
And the cut pic:
Last edited by Huskee; May 22, 2015, 04:04 PM.
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barney I walk you through it, with the SnS, here: http://www.abcbarbecue.com/#!blank/c1m0d
Just use whatever rub/seasoning you want. In this article I use my rib rub, in the post above obviously more herbal.
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Sometimes you get surprised... I bought what I thought was a 8.5lb pork shoulder the other day. When I cut the cyrovac packaging I found 5 pieces of pork that equaled 8.5lbs. I was pissed... But, then I thought about Huskee cutting 8lber's in half to get more bark. I thought WTH... I'll rub these 1 and 2 pound butts with Memphis Dust and get lots of bark. Then I thought I should make some of Meathead's Kentucky Bourbon baked beans and some of his Deli coleslaw just to have a proper pulled pork sandwich, but what's all of that going to taste like without a proper bun? I started mixing this dough at 2:00pm and had the buns out of the oven at 5:30... Enough time to cool properly for dinner at 6:00pm. Mmmm9 Photos
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Moderator
- Nov 2014
- 13625
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I made some brisket last weekend in the PBC. Trimmed her down, took off about 2 1/2 lbs of fat and the deckle off the brisket before i rubbed her down. No injection, Oakridge BBQ Rub, 15lb USDA PRIME Whole Packer. Threw it on the PBC for just over 11 hours. I use apple wood because that is all that I had on hand. I wrapped it at about 170 F. I threw in a little bit of beef broth and wrapped her up tight. Everything came out great. That baby was all kinds of wabba-wabba in the foil when I unwrapped her. Sliced up great!!!! There is nothing quite like a Prime waba-waba.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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