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Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021
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Club Member
- Nov 2017
- 7143
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
SWMBO has been complaining about a lack of energy, and feeling her iron levels were low. My answer? RED MEAT! So off to the store I went at 5pm for a couple of USDA choice NY strips. These were on the thinner side, so I seasoned with Hank's Signature Seasoning, got some artichokes steaming, and then just went hot and fast, flipping every 30 to 60 seconds until they were done - about medium with the thermapen. Served with steamed artichokes and a spinach based salad.
For this cook I went to the Performer, as it had a half basket of charcoal left over from Easter sitting in the SNS, so I just scooped it back into a chimney along with some fresh, and let the gas ignition do its thing, while I enjoyed a beer...
These steaks did not get the crust I would have liked, but tasted great, and were done in less than 10 minutes from the time I poured the chimney into the SNS.
Last edited by jfmorris; April 8, 2021, 08:36 AM.
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Late to post and I am a horrible photographer, but I cooked a 2 lb. pork loin roast for Easter using a modified recipe from the tested recipes. I dry brined it, and stuffed it with Pesto, pine nuts and raisins. Cooked indirect on a gas grill to temp and then served with asparagus and Sriracha Maple mashed sweet potatoes. Delicious and the pork was the most moist I have had. Wrapped up the leftover pork and 2 days later it was still moist and delicious. Thanks Meathead!
- Likes 18
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Club Member
- Mar 2017
- 703
- Ellon, Aberdeenshire
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I love beer, BBQ and rugby, just don't make me choose between them!
GMG Jim Bowie
ProQ Elite Smoker
Boomerang 3 Ring Burner
Fast Eddy Cookshack 120
Fast Eddy Cookshack 240
Close to Katz Pastrami has been my side project this past week in the smokehouse.
Really pleased with the outcome, second or third time using the amazing ribs approach and recipie. The Pastrami rub is spot on.
If you're interested I vlogged progress on my IGTV channel (5 episodes, link below to no.1)
32 Likes, 4 Comments - Meat Monsters Smokehouse (@meat_monsters) on Instagram: "Wee side project, haven't done some in a while."
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Last edited by Richard Chrz; April 8, 2021, 04:47 PM.
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Club Member
- Sep 2019
- 2567
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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Club Member
- Apr 2018
- 4910
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Sendai style gyutan (thick cut grilled beef tongue), Japanese oxtail soup, barley rice, and steamed broccoli (pickles are traditional, not broccoli. Haven't figured out how to make them yet):
Authentic Sendai gyutan is made with American tongue:
Peel and trim the tongue:
The back of the tongue is well marbled. That's the section we can cut thick. The front of the tongue is very lean. It need to be sliced as thin as you can get it. In regular yakiniku bbq in Japan, you can get the back part of the tongue sliced thin. The thick cut is unique to Sendai. Look at that marbling!
The thin sliced front:
Ready for the grill, only salt:
Results:
The thick slices have to be cut a certain way to be tender. They are delicious and beefy, but if you don't cut them correctly, they are really tough. Thin slices or the special thick cut.
Used the tip and tail of the animal, Oxtail soup:
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Andrrr, I know the mental leap about the fact that it's tongue is something that is difficult, but the tongue is just a muscle like any other cut of beef!
SheilaAnn, thanks for the compliment! You're right that this is good eats! The tongue was ~2.2lbs pre-trim
Joetee, the tongue is very flavorful but tough so rightfully lots of recipes either braise or steam it. I like lengua tacos just fine, but I really love the charcoal taste and the med rare Japanese preparation!
Cheers!
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The wikipedia page has a fairly good photo of the meal set I was going for along with some more information:
- 1 like
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Club Member
- Aug 2020
- 6149
- Houston, Texas
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2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
Did some chicken wings tonight with some Big Moe’s Chicken Rub and some Stubbs Sweet Heat on the legs. As some of your may already know, my favorite okra stew is from my ex wife Patti Labelle. We had a great ten years together, but alas, it wasn’t to be. She’s smiling in her picture on the box, but deep down she was devastated to lose me.
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Panhead John you can see the pain in her eyes.....
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Andrrr Normally I do it wide side down. I thought I’d try it this way to see if it made any difference in cook time and crispiness of the skin. It made no difference for me on this cook. The vortex is great either way!
SheilaAnn Funny! 😂Last edited by Panhead John; April 9, 2021, 06:05 AM.
- 1 like
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Founding Member
- Jul 2014
- 5568
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Lamb chops .... Hank's Bonafide Beef Rub ..... direct fire on the Hasty-Bake .... 3 min per side, then 1 min per side, came off at 125F internal with a nice crust. Served with tomato, cucumber, and red onion salad. And a nice chianti ..... only thing missing was the fava beans ;-)
Henrik tried out your Beef Rub on some lamb chops .... pretty good man, pretty good!
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