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Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021
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Moderator
- Nov 2014
- 13629
- 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 have no pictures but I had a great day cooking yesterday with friends. We made Pork Belly burnt ends on a PBC, then Pig shots on the kettle, Lolli-popped chicken legs on the other PBC. And from the sea we had 7 dozen oysters, and 3 dozen steam mussels. What a great day by the pool and grill/smokers.
I was kinda bummed this morning when I realized I did not take any pictures at all, but then I realized I had my phone down the whole day and I simply enjoyed cooking and spending time with good people and good food........what a great feeling. Sometimes we just need to slow down grill and enjoy those that are around us. Yesterday, that was enough.
Keep the smoke rollin'.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Thanks to Spinaker I did some Elotes the other day. I cook them with the husk still on for 20 minutes at 150-160° C / 300-320° F to 'steam' them with their own moisture. I've done this a dozen times, always a big hit.
Then sear them for a minute or two to bring out that nutty flavor. Brush with the cheese 'sauce' and enjoy!
Corn on high indirect heat
Ready for some searing
Time to serve!
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Club Member
- May 2020
- 2691
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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Charter Member
- Jun 2015
- 306
- Wash DC & environs
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Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
Wife working through Kenji Lopez-Alt's The Food Lab. Last night, we did a 2.5 inch prime cowboy chop from Wegman's per the recipe at pp. 323-324 on how to cook thick beef. My cook-note cheat card as edited says - Full chimney. Form a VEE with the Weber coal baskets and dump coals when ready. Mound them sloping down from the VEE. INDIRECT w/lid closed about 1/2 hour turning, flipping every five minutes or so until internal temp hits 115. Started w/bone side toward coals about five inches from bottom edge. When it hits 115, knock ash off coals, remound and level and DIRECT SEAR [edit - w/lid open] for about five minutes or to internal temp of 120. DO NOT FORGET to hold chop on edge so edge gets some browning. Rest. Temp was 125.
EDIT - forgot to mention it got rubbed with fresh coarse pepper and Kosher salt then sat in fridge on an aluminum tray for 15 hours. NO other seasoning, and no wood chunks added.
Check picture for how well this technique works for evenly cooking. Preceded with Cynar Manhattans w/ deviled eggs, accompanied with artichokes and corn on the cob and Coppola Claret, followed by homemade poppy seed lemon cake with homemade cherry ice cream.
Last edited by Harry; August 15, 2021, 11:15 AM.
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@Spinacker I really like it. After buying Royal Oak because it was the cheapest I find JD more economical in the long run. RO cooks down to ash after dampening while I get more than one cook with augmentation. Consistent heat, don't seem to get the yoyo temps of RO. Good lump size and much heavier than RO. There is a different taste to it than RO. Thanks to klflowers for being a great secret Santa and opening my eyes.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Burger looks great, but tell us about the fries - please. Edit to add Richard ChrzLast edited by RonB; August 15, 2021, 03:34 PM.
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Great looking cook buddy! Are those your dolls in the curio cabinet?
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Yeah, most of them....kind of a drag my wife won’t let me take em out to play with😡Last edited by smokin fool; August 15, 2021, 07:37 PM.
- 4 likes
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Club Member
- Sep 2018
- 1044
- Fishers, IN, USA
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Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Okay, there are lots of pics of pork butt cooks. I am posting this one because next Friday one of my daughter's friends is getting married at a park and I agreed to cook the pork for the reception. I can't take off work so I smoked the pork today.
I pulled and seasoned the pork shoulders and then put the pulled pork with some chicken broth into the same kind of oven bags you might cook a turkey in. I put enough in each oven bag to fill one 1/2 size aluminum tray. Then I sealed off the system.
They will have an oven in a cabin near the park where they intend to warm up the pork. The idea is they simply place the five oven bags in the oven, warm them up, put them in a faux cambro (cooler) and they can take the pork to the reception.
My hope is that when they serve each bag it will retain its moisture.
Last edited by mrteddyprincess; August 15, 2021, 03:50 PM.
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By any chance did you use that dough hook for pulling the pork?
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Richard Chrz yes, I used the dough hook because it's convenient. If I had just cooked one I wouldn't have used the mixer. I had a total of six to pull and the mixer speeds up that process. :-)
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Almost smoked a perfect bird, missed bumping up the finish time by maybe 5 min max.
Rubbed in zattarains overnight. Then on to the smoker at 220ish and finished at 375.. Skin was very edible, just not perfect crispy.
Some nice romaine with maters and onion on the side paired nicely with the rubbed bird.
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