Announcement
Collapse
No announcement yet.
Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021
Collapse
This topic is closed.
X
X
-
Club Member
- Apr 2018
- 4865
- Western Mass
-
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.
K. I.S.S kinda dinner. Burger, chuck ground and cheddar cheese and bacon. Done in Ninja Foodi. Fries done in toaster oven. Highlight, baked a dark rye loaf today. Slapped that protein on it. Good stuff.
Just realized I did a really dump thing. Followed a Richard Chrz cook photo.
​​​​​​
Last edited by RichieB; May 3, 2021, 06:39 PM.
- Likes 12
Comment
-
No matter what @ Richard Chrz your cooks and pictures are outstanding. I always look forward to seeing them.
- 1 like
-
RichieB yes,I like to dip the fries into sour cream, if you ever try it, I’d be curious if you like it. I’d sit down though and enjoy one of those with you for sure.
-
I like bleu cheese with fries sometimes…. Or In-and-Out sauce. Amiright latenight71 theroc
Burger looks great! K.I.S.S. for the win!
- 2 likes
-
Sous-vide meets Big Green Egg. 72 hours in the sous-vide at 131o then 4 hours on the BGE at 225o after a dusting of Big Bad Beef Rub. Turned out great! The texture and colour were amazing - incredibly juicy and tender (but meaty, not falling apart) and bright pink! I wish I had taken a picture of the finished product from the inside. I am new to the Pit - I will know for next time!
The sous-vide/smoker combination has worked really well for me. I am a novice and this method has resulted in a lot more consistency in my cooks. It takes some advance planning because of the time required but it is harder to go wrong!
- Likes 16
Comment
-
Club Member
- Apr 2018
- 4865
- Western Mass
-
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.
-
Club Member
- Aug 2017
- 7558
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
-
Club Member
- May 2018
- 1322
- Grants Pass OR
-
- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
A batch of breakfast burritos for the freezer....made with Isernio's chicken sausage... my wife's have smoked goat gouda and without the jalepeno/shishito pepper combo. Mine have Asiago/Velveta cheese mix (yum) and also include the jalepeno/shishito pepper combo. Oh man these are good. Great to take along in the RV for quick breakfast.
Last edited by treesmacker; May 3, 2021, 09:16 PM.
- Likes 16
Comment
-
Club Member
- Dec 2020
- 177
- Grand Rapids, MI
-
Smokers / Grills
- Weber Original Kettle Grill
- Weber Q Gas Grill
- Big Green Egg (Large)
- Weber Silver A (fixer upper project, currently sitting dead in my garage)
- KBQ C-60
Accessories- Fireboard 2
- Weber iGrill Mini
- Weber Instant Read
- Random Digital Instant Read from the Grocery Store (in a pinch)
- Weber Charcoal Chimney
- Slick University of Michigan apron w/built in bottle opener
Beverages- Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
- Red Wine: Anything dry and under $15 per bottle
- Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About Me
Real name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Occupation:- Aerospace/Software/Systems Engineer
From Saturday, BGE up and running at 6am to support a bone in pork butt and some spare ribs later on.
Appetizers were poblanos with cheese and some bacon wrapped dates stuffed with goat cheese. Made some roasted corn and black bean salad, sweet corn, spare ribs with The BBQ Rub, pulled pork with MMD, topped the sandwiches with homemade Cajun coleslaw, pickled onions, and some pineapple. The bark on the pork turned out a little sketchy (I had some temperature control problems halfway through because I accidentally opened my vent a little too far... oops), but everything else was on point. Yum
- Likes 19
Comment
-
Homemade bacon from a couple days ago. Meathead has literally changed my life with his basic bacon recipe - I haven't bought bacon from a store in a year. I've made several tweaks to his recipe and now I roll my own regularly.
In this batch, the liquid portion (1 cup) was about 1/2 maple syrup, 1/4 sriracha and 1/4 hoisin. The last 2 are subtle - a little bit of heat and garlic from the sriracha and just a little bit of a different kind of sweetness from the hoisin. I couldn't resist taking a slice from the front when it was fresh from the smoking stage.
- Likes 15
Comment
-
Smoked potatoes and burgers with a chunk of pecan. Gave the burgers a good sear after smoking, then moved them back to indirect to let the cheese melt. The cheese was new to me. Monterey Jack with jalapeño, habanero, and ghost chiles. Tasty but not as hot as it sounds. Burgers were topped with bone suckin mustard, avocado, hatch chile, habanero dill pickles, tomato, and onion.
- Likes 17
Comment
-
only Panhead John would ask about a man's buns!
- 3 likes
-
Yum. How long does it take to smoke the burgers? Need to try this!
- 1 like
-
ilooklikeelvis Time really just depends on cooker temp and burger thickness. I’ve done high heat and low heat indirect. These were fairly thick burgers and I used high indirect heat since I was doing the potatoes too. I put the potatoes on about half an hour before the burgers. The burgers went about 20 minutes indirect, then I seared them.
- 1 like
-
Club Member
- Apr 2016
- 4385
- Saltnes Norway
-
Genesis 320 Limited
Weber One Touch 57cm
Weber Smokey Mountain 47cm
Announcement
Collapse
No announcement yet.
Comment