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Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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glitchy - Yes actually😮! We (3 of us) demolished the pepperoni, but only half of the plain cheese. To be fair, the pepperoni came out first so that got scarfed up while there cheese pie was still cooking. On a side note, I was pretty proud of myself for getting the second pie stretched, topped and ready to go while the first was baking.
- 2 likes
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Ran a long cook on the new SS Mak. We're still getting to know each other but it's starting to dial in.
Started this picnic last night at 9pm, ribs did 5 hours, and total cook time was about 18 hours at 215ish. Also left the skin on and followed a recipe that was a fail, so no crackling in my pulled pork this time I'll remove it and treat it separate like I usually do in the future.
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Forgot to add fail points... So started skin down, should have done skin up I think. At the end of the cook, skin was still rubbery so I foil boated and left the skin exposed, went 400 for 20 minutes which got the IT to 204 so I had to pull. Skin was still rubbery but close, pulled it off and tried to hit it with the 500+ degree heat the grill was producing during burn off. But the skin had too much char taste to it before I even did that so even though it crisped it was useless.
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Also, the new firmware on the MAK is insane. Without pellets already in the hopper, it's 7 minutes from on to 225. With pellets already in the hopper it's 10 minutes from 0 to 450! Oh and it produces heavy smoke all the way up to 375, and still produces light cycles of smoke at least up to 500! If they can figure out how to do the cold smoke thing the LSG pellet pooper supposedly can it will be all around amazing
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Man, that's a pork-a-licious cook for sure, nice work. When doing pork skin like a porchetta, there are a number of hacks you can use (for future reference). One is messy, pouring hot oil until it crisps up or there's always a flame thrower !!
- 3 likes
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Club Member
- Aug 2020
- 6064
- Houston, Texas
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Oklahoma Joe Bronco
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
Smoked a 16 lb. SRF Wagyu Brisket and a rack of Berkshire Pork St. Louis Ribs from Wild Fork Foods. Also had some fresh ground Chili Relleno Sausage I made myself from an old family recipe.
Yall believe me right? Cause I’m always posting stuff like this.
Or….I had leftovers from Tejas yesterday. Guess which one is true.Last edited by Panhead John; July 18, 2021, 09:08 PM.
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I think you worked all weekend to cook that food. In fact (and I know you told me not to tell but what the heck) everyone needs to know that 1) you are the inventor of that chili renello sausage and 2) you made that sausage right before smoking it to perfection. I also heard rumor, yet to be confirmed, that you raise your own wagyu cattle.....
...or not
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Troutman Damn man, you let the cat outta the bag. I will admit…yes, I do raise my own Wagyu cattle on the front patio of my townhome. It’s fenced in. I will admit though, the herd is rather small. And yes, I’m well known here in The Pit for grinding my own sausage. My Chili Relleno blend is probably my most popular. After eating at Tejas, I’m thinking they stole my recipe for their own financial gain.
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Last edited by Richard Chrz; July 18, 2021, 08:15 PM.
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STEbbq it is a chuck roast. And thank you!Last edited by Richard Chrz; July 18, 2021, 08:21 PM.
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Beautiful. Bark and juiciness!
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Club Member
- Dec 2020
- 177
- Grand Rapids, MI
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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
- Likes 14
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Charter Member
- Aug 2014
- 2219
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
- Likes 23
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Founding Member
- Jul 2014
- 5543
- 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
I’ve always done "regular burgers" when I grill … either I buy the pre-formed, frozen patties and grill those or I do steakhouse style. So many folks have been talking about Smash Burgers, decided to give it a try. I figured since these are diner style, that special sauce was as important as the burger itself. Came up with my own version of "special sauce" stolen from a Shake Sauce that Dewesq55 posted and then modified to my own taste buds.
Cooked some fried potatoes to go with and toasted some buns. Used the fat from cooking the bacon to fry the potatoes.
It was pretty good, but I have to figure out the timing on the buns. They were cooled off and not crunchy by the time the burgers were ready.
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Club Member
- Aug 2017
- 7558
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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
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Needed room in the 2nd chest freezer, so took out the Costco cry-pack (Swift) St. Louis (Louise?) ribs. Rubbed one with Henrik's Pork rub (my first time) and two with chili powder, granulated onion, garlic, S&P, brown sugar, coriander. 3 ½ hr in KBQ with cherry and a gifted very hard Hawaiian wood, 250-275 ish, then wrapped in peach paper and into oven at 200 for one more hour.
- Likes 19
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Founding Member
- Jul 2014
- 5310
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
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Just finished a brisket. I did a cheap flat a few weeks ago and decided to attempt an overnight cook in my akorn. Didn't build the fire right so I had to start it again at 4am. I likely needed to pull it off about 20 minutes earlier when it was 199 in the point but got distracted. ETA cut final productLast edited by jeremiah_h; July 19, 2021, 01:53 PM.
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
Was intending to write this up as a step-by-step recipe but threw my back out during the cook. It was painful but managed to persevere so didn't get a whole lot of shots of the cook itself as I had intended. At any rate this turned out pretty darn good. Took some pork tenderloins, butterflied and pounded them thin. Made a stuffing of Italian hot sausage, some dried cranberries and fresh herbs. Rolled, tied and smoked until 140*F IT. Served over a bed of mashed potatoes and topped with a Port wine reduction sauce. Through my pain I was able to lick the plate clean. This one is a keeper. If a ever recover I'll do a full blown write up if there's any interest.
- Likes 18
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