Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    So... this is how things get out of hand. See, I was planning to have a salad for lunch, but I skipped breakfast and didn't get around to lunch until after 1 pm. So a salad wouldn't do.

    The chickens were cackling, so I thought of eggs. I saw Tuesday's sourdough loaf - too stale for a sandwich but not for an open-face egg sandwich in the skillet. Slice of Rumiano mild cheddar. Alright.

    But I'm pretty hungry - what else? Fire up the Weber Genesis and grill some salmon and shrimp.

    It needs some color. Hmm... The season's last avocado (get ready to start paying retail!) and pico de gallo.

    ​

    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      Pics aren’t showing.

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Great description, hopefully you can get the picture to play nice!

    Quick and dirty flat iron on the flat top

    Click image for larger version

Name:	322B6885-BDD5-4586-8114-EF131A74D487.jpeg
Views:	419
Size:	99.4 KB
ID:	1022139

    Click image for larger version

Name:	E598224D-E22D-4987-89B7-CFE341EA88FA.jpeg
Views:	429
Size:	123.4 KB
ID:	1022140

    Comment


      Smoked brisket🤤🤤🤤
      Attached Files

      Comment


        Finally got around to cooking the ribeyes I picked up a couple of weeks ago at the UF Meat Store. Had them with a basil and green onion board sauce, some bread and a green salad. A big thank-you to Mosca for his "Just Keep Flipping" technique. It was a lot of fun. I don't do high temp grilling in my Kamado very often, but I'm now finding that Publix Greenwise lump burns far hotter for me than Cowboy lump. This cook was at about 650-700 on the dome thermometer. Steaks got dry brine and some Big Bad Beef Rub so that the sugar could help with the browning since I cooked on a regular grate instead of flat surface.

        Click image for larger version

Name:	2021-04-24 16.14.22 - Copy.jpg
Views:	419
Size:	241.1 KB
ID:	1022153

        Click image for larger version

Name:	2021-04-24 19.22.08 (2) - Copy.jpg
Views:	476
Size:	160.5 KB
ID:	1022150

        Click image for larger version

Name:	2021-04-24 18.51.43 - Copy.jpg
Views:	416
Size:	224.0 KB
ID:	1022152

        Click image for larger version

Name:	2021-04-24 18.53.25 - Copy.jpg
Views:	405
Size:	259.6 KB
ID:	1022154

        Click image for larger version

Name:	2021-04-24 19.22.16 - Copy.jpg
Views:	408
Size:	233.6 KB
ID:	1022151

        These ribeyes were so good, I can't wait until I smoke the beautifully marbled chuck roasts I bought there yesterday.

        Comment


        • HawkerXP
          HawkerXP commented
          Editing a comment
          Chuck roasts are very bad for you. Send them to me and I'll make sure no one will get hurt.

        • FireMan
          FireMan commented
          Editing a comment
          Yer butter is just a little off there on that slice of bread ya know!
          👍👍👍



        Made Kofta again. Really nailing it down.

        On flatbread with garlic yogurt sauce, cucumber, radish, and lettuce.

        Click image for larger version

Name:	IMG-6860(1).jpg
Views:	432
Size:	167.8 KB
ID:	1022164

        Click image for larger version

Name:	IMG-6854.jpg
Views:	407
Size:	113.2 KB
ID:	1022165

        Kofta ingredients:

        Click image for larger version

Name:	IMG-6826.jpg
Views:	419
Size:	106.8 KB
ID:	1022169

        Spices, nuts, garlic, parsley, and onion:

        Click image for larger version

Name:	IMG-6829.jpg
Views:	415
Size:	97.1 KB
ID:	1022167

        Everything mixed up and portioned into 8 (about 1/2lb per kebab):

        Click image for larger version

Name:	IMG-6832.jpg
Views:	408
Size:	109.4 KB
ID:	1022168

        Threaded on skewers:

        Click image for larger version

Name:	IMG-6834.jpg
Views:	419
Size:	111.9 KB
ID:	1022171

        Grilled up:

        Click image for larger version

Name:	IMG-6851.jpg
Views:	414
Size:	119.6 KB
ID:	1022170

        Sandwich assembly:

        Click image for larger version

Name:	IMG-6855.jpg
Views:	418
Size:	117.7 KB
ID:	1022172
        Attached Files

        Comment


        Did the BBR' on Kettle. These were meaty to say the least from Trader Joe's. About 5 hours running at 230 to 250 with SnS.
        ​​​​​​

        Click image for larger version

Name:	20210424_192817.jpg
Views:	431
Size:	133.2 KB
ID:	1022178Click image for larger version

Name:	20210424_192840.jpg
Views:	411
Size:	134.1 KB
ID:	1022179

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Looks pretty good!

        I did two racks of St. Louis ribs on the PBC today, in a cook that I thought was going to be a disaster. (My fire got away from me and the PBC ran really hot, hot even for it. Cutting my racks in half and hanging them I think saved this cook.)

        I think I have found my goto rub and sauce for ribs: light mustard binder, a light coat of Killer Hogs' Hot Rub followed by a generous coat of Killer Hogs' The BBQ Rub. (What can I say, I'm a Malcom Reed fan, clearly.) Sweet, but not overly so, with just a little heat. Tremendous color.

        I then sauced with (surprise....) Killer Hogs' The BBQ Sauce. Now, I typically prefer Max Good's sauces as an actual sauce, but The BBQ Sauce (which I find very sweet as a sauce) tacked up so wonderfully and went so well with these ribs. So, so good. My wife and I devoured 3/4 of a rack before I thought to take photos. We had been working out in the yard and were hungry.

        The PBC.....it is a rib machine!

        Click image for larger version

Name:	IMG-4708.JPG
Views:	482
Size:	76.2 KB
ID:	1022192

        Click image for larger version

Name:	IMG-4709.JPG
Views:	407
Size:	112.1 KB
ID:	1022193

        Comment


        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          Update: wife asked for three more ribs two hours later. I did good.

        • HawkerXP
          HawkerXP commented
          Editing a comment
          ..., ..., ...!

        I shoulda known better than to trust the weatherman. But everything turned out perfect despite some unscheduled rain.

        Charred then smoked some veggies for salsa. Was going to char the maters too but decided not to over do things.

        Click image for larger version

Name:	0424211552.jpg
Views:	415
Size:	313.3 KB
ID:	1022204

        Added cilantro, lime, Mexican oregano, salt, pepper, and a tiny bit of cumin. Also reserved a few slices of tomato and onion to add as chunks after blending everything else.

        Click image for larger version

Name:	0424211946.jpg
Views:	423
Size:	214.2 KB
ID:	1022203

        Comment


        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          Grill is getting seasoned well!

        Bangers and mash

        Click image for larger version

Name:	PXL_20210425_012339872.jpg
Views:	408
Size:	197.9 KB
ID:	1022238

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Proper English breakfasts always incudes a little bangers and gravy !!!

        • Ernest
          Ernest commented
          Editing a comment
          And beans on toast

        I haven’t posted a cook on here in a while...because I haven’t cooked in a while. I’ve been remodeling my kitchen and finally finished it. Today was my first time cooking in 6 weeks. We’re getting pretty tired of take out 😂.

        I made skirt steak, board sauce, and mashed potatoes. The board sauce was parsley, shallot, garlic, and a mystery pepper I found at the grocery store. I was thinking about using two peppers but after tasting the one I cut, I decided two would have been way too hot. One was just right. It was similar to a scotch bonnet but a bit different. Meal came out great!
        Click image for larger version

Name:	4B4CF2DD-C05B-422E-ABCA-31997DF3C487.jpeg
Views:	300
Size:	230.9 KB
ID:	1022243Click image for larger version

Name:	5CFD4D15-7F70-49BD-B296-B14853A8BFF4.jpeg
Views:	301
Size:	149.6 KB
ID:	1022242Click image for larger version

Name:	1DF1B3BE-9B53-4E8C-B483-E00C225DD517.jpeg
Views:	288
Size:	137.9 KB
ID:	1022241Click image for larger version

Name:	56ED25BA-D548-4310-9360-9E3AF069BCB6.jpeg
Views:	295
Size:	248.5 KB
ID:	1022245Click image for larger version

Name:	CEAA379A-3AF9-4692-863E-D474F58552B6.jpeg
Views:	283
Size:	165.1 KB
ID:	1022244Click image for larger version

Name:	44166202-900D-4D69-81F6-CD8CC1ADBA1F.jpeg
Views:	296
Size:	122.5 KB
ID:	1022240
        Last edited by Red Man; April 24, 2021, 08:08 PM.

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          Looking good! Glad to see you back in action. I’ve been getting a little tired of picking on Clark and HawkerXP Need you back here so I can mess with you again. But, I’d like to see your finished remodel job too. Maybe post it somewhere?
          Last edited by Panhead John; April 24, 2021, 08:17 PM.

        • Red Man
          Red Man commented
          Editing a comment
          You won’t be able to pick on me too much Panhead John , I’ve got to get started on the rest of my house next. That won’t be as rough as not having a kitchen though.

        As redemption weekend continues.... pork chops. SVQ. 130F for 2 hours, then hit the grill to finish. Rubbed with Oakridge (y’all were bragging about it so much over the holidays, I picked some up). Roasted Cauliflower with Dates and Pine Nuts.

        Click image for larger version

Name:	55258D5D-B367-4BDA-87B3-9A7DBBB2E5C4.jpeg
Views:	403
Size:	143.1 KB
ID:	1022286

        Click image for larger version

Name:	19C74507-CE60-4253-B155-7676DB2DE321.jpeg
Views:	379
Size:	84.3 KB
ID:	1022287

        Click image for larger version

Name:	4F2892DF-3DB0-4E3E-9337-0276CA94A59B.jpeg
Views:	390
Size:	92.0 KB
ID:	1022288

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Good looking chop. Oak Ridge Secret Weapon is the only thing I use for chicken. May try it on pork.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          JCBBQ there is a reason everyone is bragging on it. It’s awesome! It even "sprinkles" well. If y’all get what I mean. It feels good in your fingers!

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          fzxdoc I saw your reply to my post last week and followed that advice. Nailed it. And yes, I am my own worst critic. 🤣

        Lettuce cups filled with sweet and spicy pork, carrots, scallions, and sesame seeds.

        Click image for larger version

Name:	Resizer_16193235946670.jpg
Views:	383
Size:	429.9 KB
ID:	1022295

        Comment


        Double wagyu cheese burger. Stir-fried snap and snow peas fresh from the garden.

        Click image for larger version

Name:	PXL_20210425_014456711.jpg
Views:	388
Size:	223.8 KB
ID:	1022298
        Click image for larger version

Name:	PXL_20210425_015125072.jpg
Views:	385
Size:	218.4 KB
ID:	1022299

        Comment


        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Yum!

        Click image for larger version  Name:	D4D142CF-C16F-41FE-B9B3-396141507388.jpeg Views:	0 Size:	3.76 MB ID:	1022327Fight Night Feast
        Harissa smoked wings tossed in a honey harissa sauce, a funky kohlrabi salad and some tots. Pilsner.
        Attached Files
        Last edited by JCBBQ; April 25, 2021, 04:52 AM.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Oh boy !!!

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          I'll have a plate of that, please.

        Tartine French toast
        Attached Files

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here