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Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021
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Club Member
- Nov 2017
- 7089
- 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!
Well, last night I re-christened in the Genesis II (after recovering from the recent grease fire and damage to the firebox) with a VERY SMALL cook of two chicken kabobs from Fresh Market ($5 per pound), made with Bachan Japanese BBQ sauce. Its' got a REALLY GOOD flavor. I also supplemented the two kabobs with a deluxe $5 pizza from the deli at Fresh Market, which got a nice crisp crust when cooked on a preheated Lodge CI pizza pan...
This is probably only the second time I've cooked directly on the CI grates for the Genesis II, since it has had Grillgrates on it since it was just a few days old.
This is a ridiculous cook and a complete waste of propane...
Last edited by jfmorris; August 27, 2021, 10:38 AM.
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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
Made a wild boar ragu for dinner last night. Stacy was skeptical. When she was done, she said I could make that for her anytime I wanted.
I started with my short rib ragu recipe. Then I searched for "from Italy" boar ragu recipes and found this one: https://www.the-pasta-project.com/tu...h-pappardelle/. I combined the two approaches to make this.
Got the wild boar stew meat from Broken Arrow Ranch
Smoked it for 45 minutes at 225F with a chunk of apple wood
Carrots, celery, shallot
Peeled some tomatoes, instead of the canned stuff. Got these from a friend's garden.
3 cups beef stock, 1 cup Chianti, tomatoes, boar meat, veggies, plus garlic and bay leaves. Then cut some rosemary and sage in our garden and added that, too. Threw in a bit of kosher salt.
About two hours worth of cooking, still has a while to go. The boar takes a while to get tender. Kept adding water so it didn't dry out and burn.
Dinner is served
Last edited by ecowper; August 27, 2021, 09:09 AM.
- Likes 19
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Administrator
- May 2014
- 18986
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
- Likes 21
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Club Member
- Apr 2018
- 4864
- 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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- Likes 21
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SheilaAnn, I wish I had an awesome recipe to share! Lol. I use a premixed seasoning called Badger Bratwurst Seasoning from the Reichert Spice Co. It was highly recommended to me by a sausage maker in WI because it’s easiest for a noob like me. I grind a pork butt, mix the appropriate amount of seasoning, add some liquid, then stuff the cases. I use Meatheads recipe for a guide to the process. Hope that helps!!!! Good Luck!!!
- 1 like
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Club Member
- Oct 2015
- 1037
- Summerville
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http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
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Club Member
- Apr 2016
- 18053
- 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
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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
First time making "Runza". Some friends told me about it when I said we liked Cabbage Hotdish. I used a Ken Forkish Pizza Crust, Chopped Cabbage, Onion, Hamburger, and Shredded Cheese. To me it Tastes Great but I never had it before so not sure if it's authentic Runza. Are there any Nebraska Pit Members out there to tell me more? Supposed to be popular in NE! Served with Pickled Beets.Last edited by Skip; August 28, 2021, 07:44 AM.
- Likes 15
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Runza is not only popular, this parta th good ol USA, but also a restaurant chain...
While I've greatly enjoyed their fare, once in a while, yers is head and shoulders above theirs, Skip!
(Cain't believe ya like dat hotdish stuff, over dere, in Minnesoda, yah, sure, dontcha know???)...Last edited by Mr. Bones; August 28, 2021, 10:47 AM.
- 2 likes
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Never heard of Runza..
Looks good!
- 1 like
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Looks like it turned out perfectly!
- 1 like
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
-
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!
Well, yesterday afternoon I had an absolute craving for a hamburger. SWMBO had no objections, and I found out the daughter and her baby were coming by to visit the sick dog I just got out of hock at 4pm from the vet ($1200! She was/is a sick pup!), so a quick trip to the store, and shortly after 5pm, tots and fries hit the oven, buns, onions and burgers hit the flat top, and with a pint of saison in my hand, all was right in the world....
My oldest daughter made me 4 pint glasses for Father's Day that have etched into the glass "Jim's Bar and Grill" along with a Weber kettle. It's hard to see when you fill up the glass with beer, but those are currently my favorite glasses in the kitchen.
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